SFI11 Seafood Industry Training Package

Release: 2.1

Contents

Preliminary Information	19

List of AQF Qualifications	20

List of Units of Competency including Imported Units	22

Mapping to Previous Training Package	50

Overview	82

Qualifications Framework	85

Qualification Pathways	92

Skill Sets in this Training Package	94

Assessment Guidelines	95

Competency Standards	106

SFI10111 Certificate I in Aquaculture	111

SFI10211 Certificate I in Fishing Operations	118

SFI10511 Certificate I in Seafood Processing	124

SFI20111 Certificate II in Aquaculture	130

SFI20211 Certificate II in Fishing Operations	141

SFI20411 Certificate II in Fisheries Compliance Support	150

SFI20511 Certificate II in Seafood Processing	156

SFI20611 Certificate II in Seafood Industry (Sales and Distribution)	165

SFI30111 Certificate III in Aquaculture	174

SFI30211 Certificate III in Fishing Operations	189

SFI30311 Certificate III in Seafood Industry (Environmental Management Support)	201

SFI30411 Certificate III in Fisheries Compliance	210

SFI30511 Certificate III in Seafood Processing	216

SFI30611 Certificate III in Seafood Industry (Sales and Distribution)	229

SFI40111 Certificate IV in Aquaculture	240

SFI40211 Certificate IV in Fishing Operations	251

SFI40311 Certificate IV in Seafood Industry (Environmental Management)	259

SFI40411 Certificate IV in Fisheries Compliance	268

SFI40511 Certificate IV in Seafood Processing	275

SFI40611 Certificate IV in Seafood Industry Sales and Distribution	287

SFI50111 Diploma of Aquaculture	298

SFI50211 Diploma of Fishing Operations	308

SFI50411 Diploma of Fisheries Compliance	317

SFI50511 Diploma of Seafood Processing	323

SFISS00001 Environment Management Systems Coordinator Skill Set	333

SFISS00002 Extended Fishing Charter Operator Skill Set	335

SFISS00003 Fisheries Resource Management Observer Skill Set	337

SFISS00004 Fishing Operator Skill Set	339

SFISS00005 Industry Leadership - Resource Management Group Membership Skill Set	341

SFISS00006 Industry Leadership - Sector Representation Skill Set	343

SFISS00007 Industry Leadership - Strategic Development Skill Set	345

SFISS00008 Limited Fishing Charter Operator Skill Set	347

SFISS00009 Net Construction and Repair Skill Set	349

SFISS00010 Fish Processor Induction Skill Set	351

SFISS00011 Deckhand Induction Skill Set	353

SFISS00012 Abalone Diver Environmental Management Skill Set	355

SFISS00013 Senior Deckhand Skill Set	357

SFISS00014 Skipper Skill Set	359

AHCILM305A Work with an Aboriginal Community or organisation	361

SFIAQUA102B Carry out basic aquaculture activities	369

SFIAQUA201C Collect broodstock and seedstock	377

SFIAQUA205C Feed stock	388

SFIAQUA206C Handle stock	401

SFIAQUA209C Manipulate stock culture environment	415

SFIAQUA211C Undertake routine maintenance of water supply and disposal systems and structures	427

SFIAQUA212C Work with crocodiles	439

SFIAQUA213C Monitor stock and environmental conditions	452

SFIAQUA214B Produce algal or live-feed cultures	464

SFIAQUA215B Carry out on-farm post-harvest operations	475

SFIAQUA216B Harvest cultured or held stock	487

SFIAQUA217B Maintain stock culture, holding and other farm structures	499

SFIAQUA219B Operate and maintain high technology water treatment components	509

SFIAQUA220A Use waders	529

SFIAQUA221A Control predators and pests	541

SFIAQUA222A Control diseases	553

SFIAQUA301C Oversee and undertake effluent and waste treatment and disposal	563

SFIAQUA302C Construct or install stock culture, holding and farm structures	574

SFIAQUA303C Coordinate stock handling activities	586

SFIAQUA308C Maintain water quality and environmental monitoring	597

SFIAQUA309C Oversee harvest and post-harvest activities	609

SFIAQUA311B Oversee production and maintain algal or live-feed cultures	624

SFIAQUA313B Oversee operations of high technology water treatment components	635

SFIAQUA314A Support hatchery operations	656

SFIAQUA315A Oversee emergency procedures for on-land operations	668

SFIAQUA316A Oversee the control of predators and pests	679

SFIAQUA317A Oversee the control of diseases	692

SFIAQUA318A Coordinate feed activities	704

SFIAQUA401C Develop and implement a stock health program	718

SFIAQUA402C Coordinate construction or installation of stock culture, holding and farm structures	733

SFIAQUA404C Operate hatchery	747

SFIAQUA406C Seed and harvest round pearls	761

SFIAQUA407C Coordinate sustainable aquacultural practices	774

SFIAQUA408C Supervise harvest and post-harvest activities	788

SFIAQUA409B Implement, monitor and review stock production	803

SFIAQUA410B Implement a program to operate, maintain or upgrade a system comprising high technology water treatment components	818

SFIAQUA411A Manage water quality and environmental monitoring in enclosed systems	839

SFIAQUA413A Develop emergency procedures for an aquaculture enterprise	852

SFIAQUA501C Develop a stock nutrition program	866

SFIAQUA502C Develop and implement an aquaculture breeding strategy	878

SFIAQUA503C Establish an aquacultural enterprise	891

SFIAQUA504C Plan environmentally sustainable aquacultural practices	904

SFIAQUA505C Plan stock health management	920

SFIAQUA507C Plan and design water supply and disposal systems	932

SFIAQUA508C Plan and design stock culture or holding systems and structures	949

SFIAQUA509B Develop stock production plan	962

SFIAQUA510B Select, plan or design a system or facility utilising high technology water treatment components	975

SFICOMP201B Undertake a local operation	997

SFICOMP202B Conduct field observations	1007

SFICOMP203B Promote sustainable use of local marine and freshwater environments	1014

SFICOMP204B Present evidence in a court setting	1022

SFICOMP205B Communicate effectively in cross-cultural environments	1029

SFICOMP302C Exercise compliance powers	1036

SFICOMP308C Monitor fish catches for legal compliance	1043

SFICOMP310C Operate off-road vehicles	1051

SFICOMP315A Support the judicial process	1058

SFICOMP316A Gather, collate and record information	1067

SFICOMP317A Facilitate effective communication in the workplace	1075

SFICOMP318A Perform administrative duties	1083

SFICOMP401C Administer the district office	1090

SFICOMP402C Plan the surveillance operation	1097

SFICOMP403C Operate and maintain surveillance equipment	1105

SFICOMP404C Operate an observation post	1112

SFICOMP405C Perform post-surveillance duties	1121

SFICOMP406C Perform mobile surveillance	1128

SFICOMP407C Undertake prosecution procedures for magistrate's court	1136

SFICOMP409A Plan and undertake patrol operations	1143

SFICOMP410A Promote fisheries management awareness programs	1152

SFICOMP411A Implement aquaculture compliance	1160

SFICOMP412A Operate in remote areas	1170

SFICOMP413A Maintain operational safety	1178

SFICOMP414A Manage own professional performance	1186

SFICOMP415A Board vessel at sea	1195

SFICOMP501C Conduct an investigative audit	1205

SFICOMP502C Contribute to fisheries management	1212

SFICOMP503C Undertake the prosecution in a trial	1218

SFICORE101C Apply basic food handling and safety practices	1226

SFICORE103C Communicate in the seafood industry	1236

SFICORE105B Work effectively in the seafood industry	1244

SFICORE106B Meet workplace OHS requirements	1254

SFIDIST201C Prepare, cook and retail seafood products	1264

SFIDIST202C Retail fresh, frozen and live seafood	1274

SFIDIST301C Wholesale product	1286

SFIDIST401C Buy seafood product	1297

SFIDIST501C Export product	1306

SFIDIST502C Import product	1316

SFIDIVE309A Work effectively as a diver in the seafood industry	1326

SFIDIVE310A Perform diving operations using SSBA	1335

SFIDIVE311A Perform diving operations using SCUBA	1347

SFIDIVE312A Undertake emergency procedures in diving operations using SSBA	1358

SFIDIVE313A Undertake emergency procedures in diving operations using SCUBA	1368

SFIDIVE314A Perform compression chamber diving operations	1377

SFIDIVE315A Perform underwater work in the aquaculture sector	1384

SFIDIVE316A Perform underwater work in the wild catch sector	1395

SFIEMS201B Participate in environmentally sustainable work practices	1406

SFIEMS301B Implement and monitor environmentally sustainable work practices	1415

SFIEMS302B Act to prevent interaction with protected species	1426

SFIEMS401B Conduct an internal audit of an environmental management system	1439

SFIEMS501B Develop workplace policy for sustainability	1449

SFIFCHA301C Develop information and advice on fishing charter trips	1458

SFIFCHA302C Operate an inshore day charter	1465

SFIFCHA501C Plan and manage extended fishing charter trips	1473

SFIFISH202C Cook on board a vessel	1481

SFIFISH203C Maintain, prepare, deploy and retrieve trawls to land catch	1490

SFIFISH204C Maintain, prepare, deploy and retrieve pots and traps to land catch	1503

SFIFISH205C Maintain, prepare, deploy and retrieve drop lines and long lines to land catch	1515

SFIFISH206C Maintain, prepare, deploy and retrieve hand operated lines to land catch	1527

SFIFISH207C Maintain, prepare, deploy and retrieve beach seines, mesh nets or gill nets to land catch	1540

SFIFISH208C Maintain, prepare, deploy and retrieve purse seines to land catch	1552

SFIFISH209C Maintain the temperature of seafood	1564

SFIFISH210C Assemble and repair damaged netting	1576

SFIFISH211A Provide support for diving operations	1586

SFIFISH214B Contribute to at-sea processing of seafood	1598

SFIFISH215B Apply deckhand skills aboard a fishing vessel	1611

SFIFISH309B Construct nets and customise design	1627

SFIFISH310A Adjust and position fishing gear	1638

SFIFISH311A Operate vessel deck machinery and lifting appliance	1654

SFIFISH312A Perform breath-hold diving operations	1666

SFIFISH401C Locate fishing grounds and stocks of fish	1676

SFIFISH402C Manage and control fishing operations	1688

SFILEAD401B Develop and promote knowledge of the industry sector	1700

SFILEAD402B Negotiate effectively for the sector	1713

SFILEAD403B Demonstrate commitment and professionalism	1722

SFILEAD407A Provide expert information to a resource management group	1731

SFILEAD408A Analyse information to develop strategic seafood management options	1743

SFILEAD409A Negotiate collective outcomes within the resource management group process	1752

SFILEAD501C Develop and promote industry knowledge	1760

SFILEAD502C Shape strategic thinking	1772

SFILEAD503C Cultivate productive working relationships	1781

SFILEAD504C Plan and achieve change and results	1791

SFILEAD505C Communicate with influence	1799

SFILEAD506C Demonstrate personal drive and integrity	1809

SFILEAD507C Provide corporate leadership	1818

SFIOBSV301B Monitor and record fishing operations	1827

SFIOBSV302B Collect reliable scientific data and samples	1838

SFIOBSV303B Collect routine fishery management data	1851

SFIOBSV304B Analyse and report onboard observations	1860

SFIOHS301C Implement OHS policies and guidelines	1869

SFIOHS501C Establish and maintain the enterprise OHS program	1880

SFIPROC101C Clean fish	1894

SFIPROC102C Clean work area	1903

SFIPROC105B Fillet fish and prepare portions	1911

SFIPROC106B Work with knives	1922

SFIPROC201C Head and peel crustaceans	1930

SFIPROC202C Process squid, cuttlefish and octopus	1940

SFIPROC203C Shuck molluscs	1950

SFIPROC302C Handle and pack sashimi-grade fish	1961

SFIPROC304B Boil and pack crustaceans	1970

SFIPROC305B Slaughter and process crocodiles	1980

SFIPROC401C Evaluate a batch of seafood	1991

SFIPROC402C Maintain hygiene standards while servicing a food handling area	2001

SFIPROC403C Follow basic food safety practices	2014

SFIPROC404C Apply and monitor food safety requirements	2025

SFIPROC405C Oversee the implementation of a food safety program in the workplace	2037

SFIPROC406C Develop food safety programs	2051

SFIPROC407C Conduct internal food safety audits	2066

SFIPROC501C Manage seafood processing production units	2080

SFIPROC502C Produce technical reports on seafood processing systems	2092

SFIPROC503C Analyse seafood packaging requirements	2104

SFIPROC504C Design and manage a product recall	2115

SFIPROC601C Establish costs and/or conditions for sale of seafood product	2126

SFIPROC602C Plan and manage seafood and related product concept development	2136

SFIPROC603C Develop and manage seafood and related product production trials	2145

SFIPROC604C Plan and develop formulations and/or specifications for new seafood product	2154

SFIPROC606C Develop and implement energy control systems in seafood processing environments	2163

SFIPROC607C Prepare work instructions for new seafood processing tasks	2172

SFIPROC608C Provide practical and/or commercial advice to seafood users	2182

SFIPROC609C Monitor the seafood business environment to determine threats and opportunities	2191

SFIPROC610C Establish and manage effective external relationships	2200

SFIPROC611C Participate in a media interview or presentation	2208

SFISHIP201C Comply with organisational and legislative requirements	2218

SFISHIP202C Contribute to safe navigation	2228

SFISHIP205C Maintain marine plant	2238

SFISHIP206C Operate a small vessel	2251

SFISHIP207C Operate and maintain outboard motors	2261

SFISHIP208C Operate low powered diesel engines	2271

SFISHIP211C Prepare for maintenance	2282

SFISTOR202C Receive and distribute product	2293

SFISTOR203C Assemble and load refrigerated product	2303

SFISTOR204A Prepare, pack and dispatch stock for live transport	2313

SFISTOR205A Prepare, pack and dispatch non-live product	2326

SFISTOR301C Operate refrigerated storerooms	2337

ACMCAS305A Maintain aquascapes and aquatic animals	2347

ACMCAS403A Design, construct and maintain aquascapes	2358

AHCAGB301A Keep records for a primary production business	2369

AHCAGB502A Plan and manage infrastructure requirements	2375

AHCAGB503A Plan and monitor production processes	2382

AHCAGB505A Develop a whole farm plan	2389

AHCAGB601A Develop export markets for produce	2395

AHCAGB602A Manage estate planning	2401

AHCAGB603A Manage the production system	2407

AHCAGB604A Analyse business performance	2413

AHCAGB605A Manage business capital	2419

AHCARB205A Operate and maintain chainsaws	2425

AHCBIO202A Follow site quarantine procedures	2432

AHCBUS402A Cost a project	2439

AHCBUS404A Operate within a budget framework	2445

AHCBUS501A Manage staff	2451

AHCBUS502A Market products and services	2458

AHCBUS505A Develop a marketing plan	2464

AHCBUS506A Develop and review a business plan	2470

AHCBUS507A Monitor and review business performance	2476

AHCBUS601A Manage capital works	2483

AHCBUS603A Develop and review a strategic plan	2489

AHCCCF403A Obtain and manage sponsorship	2495

AHCCCF404A Contribute to association governance	2502

AHCCCF405A Develop community networks	2508

AHCCCF407A Obtain resources from community and groups	2515

AHCCCF408A Promote community programs	2521

AHCCCF409A Participate in assessments of project submissions	2527

AHCCCF410A Support individuals in resource management change processes	2533

AHCCCF411A Develop approaches to include cultural and human diversity	2539

AHCCCF412A Coordinate board/committee elections	2545

AHCCCF413A Service committees	2551

AHCCCF414A Coordinate fund-raising activities	2557

AHCCCF415A Coordinate social events to support group purposes	2564

AHCCCF416A Present proposed courses of action to meeting	2570

AHCCCF502A Facilitate development of group goals and projects	2576

AHCCCF503A Promote group formation and development	2583

AHCCCF504A Support group and community changes in resource management	2590

AHCCCF505A Contribute to regional planning process	2596

AHCCCF506A Manage the incorporation of a group	2602

AHCCCF601A Map regional issues and stakeholders	2608

AHCCHM201A Apply chemicals under supervision	2615

AHCCHM303A Prepare and apply chemicals	2622

AHCCHM304A Transport, handle and store chemicals	2629

AHCCHM401A Minimise risks in the use of chemicals	2635

AHCCHM402A Plan and implement a chemical use program	2641

AHCCHM403A Prepare safe operating procedures for calibration of equipment	2648

AHCCHM501A Develop and manage a chemical use strategy	2654

AHCFAU201A Recognise fauna	2663

AHCILM201A Maintain cultural places	2669

AHCILM202A Observe and report plants and/or animals	2675

AHCILM203A Record information about country	2681

AHCILM401A Protect places of cultural significance	2687

AHCILM403A Contribute to the proposal for a negotiated outcome for a given area of country	2693

AHCILM404A Record and document community history	2699

AHCILM405A Develop work practices to accommodate cultural identity	2707

AHCILM506A Operate within community cultures and goals	2713

AHCILM508A Propose a negotiated outcome for a given area of country	2719

AHCINF202A Install, maintain and repair fencing	2726

AHCINF203A Maintain properties and structures	2732

AHCINF204A Fabricate and repair metal or plastic structures	2738

AHCINF301A Implement property improvement, construction and repair	2745

AHCINF303A Plan and construct conventional fencing	2752

AHCLPW304A Carry out inspection of designated area	2759

AHCLPW403A Inspect and monitor cultural places	2766

AHCLPW404A Produce maps for land management purposes	2773

AHCLPW405A Monitor biodiversity	2779

AHCLPW601A Coordinate the preparation of a regional resource management plan	2786

AHCLSC302A Construct landscape features using concrete	2794

AHCLSC303A Construct brick and/or block structures and features	2801

AHCLSC304A Erect timber structures and features	2807

AHCLSK319A Slaughter livestock	2813

AHCLSK321A Service and repair bores and windmills	2819

AHCMOM202A Operate tractors	2825

AHCMOM204A Undertake operational maintenance of machinery	2831

AHCMOM205A Operate vehicles	2837

AHCMOM304A Operate machinery and equipment	2843

AHCMOM305A Operate specialised machinery and equipment	2849

AHCMOM402A Supervise maintenance of property machinery and equipment	2855

AHCMOM501A Manage machinery and equipment	2861

AHCMOM502A Implement a machinery management system	2867

AHCMOM601A Analyse machinery options	2873

AHCNAR202A Maintain wildlife habitat refuges	2879

AHCNAR301A Maintain natural areas	2886

AHCNAR302A Collect and preserve biological samples	2892

AHCNAR303A Implement revegetation works	2898

AHCNAR401A Supervise natural area restoration works	2905

AHCNAR402A Plan the implementation of revegetation works	2912

AHCPCM502A Collect and classify plants	2919

AHCPGD206A Conduct visual inspection of park facilities	2925

AHCPMG201A Treat weeds	2931

AHCPMG202A Treat plant pests, diseases and disorders	2937

AHCPMG303A Maintain biological cultures	2943

AHCPMG401A Define the pest problem in a local area	2949

AHCPMG402A Develop a pest management action plan within a local area	2955

AHCPMG403A Develop monitoring procedures for the local pest management strategy	2962

AHCPMG404A Coordinate the local pest management strategy	2968

AHCPMG405A Implement pest management action plans	2976

AHCPMG406A Investigate a reported pest treatment failure	2983

AHCPMG407A Monitor and evaluate the local pest management action plan	2989

AHCSAW201A Conduct erosion and sediment control activities	2995

AHCSAW302A Implement erosion and sediment control measures	3001

AHCSAW401A Set out conservation earthworks	3007

AHCSAW402A Supervise on-site implementation of conservation earthworks	3013

AHCVPT303A Survey pest animals	3019

AHCWRK305A Coordinate work site activities	3025

AHCWRK402A Provide information on issues and policies	3031

AHCWRK403A Supervise work routines and staff performance	3037

AHCWRK404A Ensure compliance with pest legislation	3044

AHCWRK501A Plan, implement and review a quality assurance program	3050

AHCWRK502A Collect and manage data	3056

AHCWRK503A Prepare reports	3063

AHCWRK603A Design and conduct a field-based research trial	3069

BSBADM311A Maintain business resources	3076

BSBADM407B Administer projects	3084

BSBADM409A Coordinate business resources	3092

BSBADM502B Manage meetings	3099

BSBADM504B Plan or review administrative systems	3108

BSBATSIC411C Communicate with the community	3116

BSBAUD402B Participate in a quality audit	3124

BSBCMM401A Make a presentation	3134

BSBCUS201B Deliver a service to customers	3142

BSBCUS301B Deliver and monitor a service to customers	3149

BSBCUS401B Coordinate implementation of customer service strategies	3157

BSBCUS402B Address customer needs	3165

BSBCUS403B Implement customer service standards	3172

BSBEBU401A Review and maintain a website	3178

BSBEBU501A Investigate and design e business solutions	3185

BSBFIA301A Maintain financial records	3194

BSBFIA302A Process payroll	3203

BSBFIA303A Process accounts payable and receivable	3211

BSBFIA401A Prepare financial reports	3222

BSBFIA402A Report on financial activity	3229

BSBFIM501A Manage budgets and financial plans	3238

BSBFIM502A Manage payroll	3247

BSBFLM303C Contribute to effective workplace relationships	3256

BSBFLM306C Provide workplace information and resourcing plans	3264

BSBFLM309C Support continuous improvement systems and processes	3274

BSBFLM311C Support a workplace learning environment	3283

BSBFLM312C Contribute to team effectiveness	3292

BSBHRM401A Review human resources functions	3302

BSBHRM402A Recruit, select and induct staff	3309

BSBHRM501A Manage human resources services	3316

BSBHRM506A Manage recruitment selection and induction processes	3324

BSBINM201A Process and maintain workplace information	3332

BSBINM301A Organise workplace information	3339

BSBINM401A IMPLEMENT WORKPLACE INFORMATION SYSTEM	3348

BSBINM501A Manage an information or knowledge management system	3355

BSBINM601A Manage knowledge and information	3364

BSBINN301A Promote innovation in a team environment	3373

BSBINN502A Build and sustain an innovative work environment	3382

BSBITS401B Maintain business technology	3391

BSBITU203A Communicate electronically	3399

BSBITU305A Conduct online transactions	3407

BSBITU306A Design and produce business documents	3414

BSBITU307A Develop keyboarding speed and accuracy	3422

BSBITU309A Produce desktop published documents	3428

BSBITU404A Produce complex desktop published documents	3437

BSBLED401A Develop teams and individuals	3446

BSBLED501A Develop a workplace learning environment	3454

BSBMGT401A Show leadership in the workplace	3463

BSBMGT402A Implement operational plan	3469

BSBMGT403A Implement continuous improvement	3477

BSBMGT404A Lead and facilitate off site staff	3484

BSBMGT502B Manage people performance	3491

BSBMGT515A Manage operational plan	3498

BSBMGT516C Facilitate continuous improvement	3506

BSBMGT605B Provide leadership across the organisation	3514

BSBMGT616A Develop and implement strategic plans	3523

BSBMGT617A Develop and implement a business plan	3530

BSBMKG413A Promote products and services	3537

BSBPMG510A Manage projects	3545

BSBPUR401B Plan purchasing	3554

BSBPUR402B Negotiate contracts	3562

BSBPUR501C Develop, implement and review purchasing strategies	3570

BSBPUR502B Manage supplier relationships	3578

BSBPUR504B Manage a supply chain	3586

BSBREL401A Establish networks	3594

BSBRES401A Analyse and present research information	3601

BSBRKG304B Maintain business records	3610

BSBRKG402B Provide information from and about records	3619

BSBRSK401A Identify risk and apply risk management processes	3627

BSBRSK501B Manage risk	3635

BSBSMB301A Investigate micro business opportunities	3642

BSBSMB401A Establish legal and risk management requirements of small business	3650

BSBSMB402A Plan small business finances	3659

BSBSMB403A Market the small business	3667

BSBSMB404A Undertake small business planning	3675

BSBSMB405B Monitor and manage small business operations	3686

BSBSMB406A Manage small business finances	3693

BSBSMB407A Manage a small team	3701

BSBSUS201A Participate in environmentally sustainable work practices	3710

BSBSUS301A Implement and monitor environmentally sustainable work practices	3718

BSBSUS501A Develop workplace policy and procedures for sustainability	3731

BSBWHS401A Implement and monitor WHS policies, procedures and programs to meet legislative requirements	3742

BSBWOR204A Use business technology	3751

BSBWOR301B Organise personal work priorities and development	3759

BSBWOR401A Establish effective workplace relationships	3767

BSBWOR402A Promote team effectiveness	3776

BSBWOR404B Develop work priorities	3784

BSBWOR501B Manage personal work priorities and professional development	3792

BSBWRK509A Manage industrial relations	3799

BSBWRT401A Write complex documents	3807

CHCCD404E Develop and implement community programs	3815

FDFFS2001A Implement the food safety program and procedures	3825

FDFFS3001A Monitor the implementation of quality and food safety programs	3836

FDFOP1005A Operate basic equipment	3848

FDFOP1006A Monitor process operation	3856

FDFOP1007A Participate effectively in a workplace environment	3862

FDFOP1009A Follow work procedures to maintain quality	3868

FDFOP2010A Work with temperature controlled stock	3874

FDFOP2011A Conduct routine maintenance	3882

FDFOP2013A Apply sampling procedures	3891

FDFOP2019A Fill and close product in cans	3899

FDFOP2023A Operate a packaging process	3910

FDFOP2028A Operate a mixing or blending process	3922

FDFOP2036A Operate an extrusion process	3934

FDFOP2040A Operate a heat treatment process	3946

FDFOP2044A Operate a retort process	3956

FDFOP2045A Operate pumping equipment	3967

FDFOP2046A Operate a production process	3976

FDFOP2056A Operate a freezing process	3985

FDFOP2061A Use numerical applications in the workplace	3995

FDFOP2063A Apply quality systems and procedures	4001

FDFOP3003A Operate interrelated processes in a production system	4009

FDFOP3004A Operate interrelated processes in a packaging system	4020

FDFPPL3002A Report on workplace performance	4031

FDFPPL3003A Support and mentor individuals and groups	4037

FDFSUG218A Operate a boiler - basic	4045

FDFSUG222A Operate a waste water treatment system	4055

FDFTEC3001A Participate in a HACCP team	4062

FDFTEC3002A Implement the pest prevention program	4071

FDFTEC3003A Apply raw materials, ingredient and process knowledge to production problems	4080

FNSACC301A Process financial transactions and extract interim reports	4089

FNSORG604A Establish outsourced services and monitor performance	4099

FPICOT2233B Navigate in forest areas	4106

FPIFGM2201B Collect seed	4117

FPIFGM3202B Extract seed	4128

HLTFA301B Apply first aid	4138

HLTFA311A Apply first aid	4151

LGACOM502B Devise and conduct community consultations	4162

MEM15001B Perform basic statistical quality control	4170

MEM18001C Use hand tools	4177

MEM18002B Use power tools/hand held operations	4184

MSACMC411A Lead a competitive manufacturing team	4191

MSACMC611A Manage people relationships	4199

MSACMS201A Sustain process improvements	4207

MSACMS401A Ensure process improvements are sustained	4214

MSACMT260A Use planning software systems in manufacturing	4222

MSACMT423A Monitor a manufacturing levelled pull system	4229

MSACMT440A Lead 5S in a manufacturing environment	4236

MSACMT441A Facilitate continuous improvement in manufacturing	4243

MSACMT460A Facilitate the use of planning software systems in manufacturing	4250

MSACMT461A Facilitate SCADA systems in a manufacturing team or work area	4258

MSAPMOPS405A Identify problems in fluid power system	4266

MSAPMOPS406A Identify problems in electronic control systems	4274

MSAPMSUP303A Identify equipment faults	4282

MSAPMSUP310A Contribute to the development of plant documentation	4290

MSAPMSUP390A Use structured problem solving tools	4296

MSL924001A Process and interpret data	4302

MSL933001A Maintain the laboratory/field workplace fit for purpose	4313

MSL973001A Perform basic tests	4328

MSS402001A Apply competitive systems and practices	4340

MSS402010A Manage the impact of change on own work	4347

MSS402021A Apply Just in Time procedures	4355

MSS402030A Apply cost factors to work practices	4362

MSS402031A Interpret product costs in terms of customer requirements	4368

MSS402040A Apply 5S procedures	4375

MSS402050A Monitor process capability	4383

MSS402051A Apply quality standards	4390

MSS402061A Use SCADA systems in operations	4399

MSS402080A Undertake root cause analysis	4406

MSS402081A Contribute to the application of a proactive maintenance strategy	4414

MSS403001A Implement competitive systems and practices	4421

MSS403005A Facilitate use of a Balanced Scorecard for performance improvement	4430

MSS403010A Facilitate change in an organisation implementing competitive systems and practices	4438

MSS403013A Lead team culture improvement	4447

MSS403021A Facilitate a Just in Time system	4455

MSS403030A Improve cost factors in work practices	4464

MSS403032A Analyse manual handling processes	4471

MSS403051A Mistake proof an operational process	4479

MSS404050A Undertake process capability improvements	4487

MSS404052A Apply statistics to operational processes	4495

MSS404053A Use six sigma techniques	4504

MSS404082A Assist in implementing a proactive maintenance strategy	4512

MSS404083A Support proactive maintenance	4521

MSS405001A Develop competitive systems and practices for an organisation	4530

MSS405020A Develop quick changeover procedures	4538

MSS405050A Determine and improve process capability	4547

MSS405070A Develop and manage sustainable energy practices	4555

MTMCOR402C Facilitate Quality Assurance process	4563

MTMCOR403A Participate in OH&S risk control process	4573

MTMCOR404A Facilitate hygiene and sanitation performance	4581

MTMPSR412A Participate in product recall	4589

MTMPSR414A Establish sampling program	4597

MTMP2002C Prepare animals for slaughter	4606

MTMPS5603B Develop, manage and maintain quality systems	4614

MTMPSR406B Manage and maintain a food safety plan	4629

MTMPSR5601B Design and manage the food safety system	4638

MTMS313A Prepare product formulations	4651

MTMSR303A Smoke product	4658

PSPETHC301B Uphold the values and principles of public service	4668

PSPETHC401A Uphold and support the values and principles of public service	4678

PSPFRAU401B Monitor data for indicators of fraud	4687

PSPLEGN301B Comply with legislation in the public sector	4694

PSPPOL501A Develop organisation policy	4701

PSPPOL601A Develop public policy	4713

PSPREG401C Exercise regulatory powers	4724

PSPREG404C Investigate non-compliance	4734

PSPREG407B Produce formal record of interview	4744

PSPREG409B Prepare a brief of evidence	4755

PSPREG410B Give evidence	4763

PSPREG411A Gather information through interviews	4770

PSPREG412A Gather and manage evidence	4780

PSPREG415A Receive and validate data	4789

PSPREG418A Advise on progress of investigations	4797

PUAPOL028B Manage investigation information processes	4814

PUATEA001B Work in a team	4820

RIICCM205A Carry out manual excavation	4826

RIICCM208A Carry out basic levelling	4834

RIICCM211A Erect and dismantle temporary fencing and gates	4843

RIICRC208A Lay pipes	4852

RIISAM201A Handle resources and infrastructure materials and safely dispose of non toxic materials	4862

RIISAM203B Use hand and power tools	4872

RIISAM204B Operate small plant and equipment	4881

SIRRFSA001A Apply retail food safety practices	4892

SIRRMER001A Merchandise food products	4903

SIRRMER003A Prepare and display fast food items	4913

SIRRRPK001A Advise on food products and services	4924

SIRXCCS201 Apply point-of-sale handling procedures	4932

SIRXCCS202 Interact with customers	4940

SIRXCCS304 Coordinate interaction with customers	4949

SIRXCLM001A Organise and maintain work areas	4956

SIRXCLM402 Manage store facilities	4965

SIRXFIN201 Balance and secure point-of-sale terminal	4972

SIRXICT001A Operate retail technology	4977

SIRXICT303 Operate retail information technology systems	4983

SIRXINV001A Perform stock control procedures	4990

SIRXINV002A Maintain and order stock	4996

SIRXINV005A Control inventory	5005

SIRXMER303 Coordinate merchandise presentation	5011

SIRXMER004A Manage merchandise and store presentation	5019

SIRXMGT001A Coordinate work teams	5027

SIRXRSK001A Minimise theft	5037

SIRXRSK002A Maintain store security	5045

SIRXRSK404 Control store security	5052

SIRXSLS201 Sell products and services	5060

SIRXSLS002A Advise on products and services	5069

SIRXWHS302 Maintain store safety	5075

SITHACS101 Clean premises and equipment	5085

SITHCCC003B Receive and store kitchen supplies	5092

SITXINV001A Receive and store stock	5099

SITXINV002A Control and order stock	5106

SITXMPR401 Coordinate production of brochures and marketing materials	5114

SITXMPR002A Create a promotional display or stand	5120

SITXMPR404 Coordinate marketing activities	5127

SITXMPR502 Develop and implement marketing strategies	5133

SROODR002A Plan outdoor recreation activities	5141

SISOOPS304A Plan for minimal environmental impact	5156

SROSCB001A SCUBA dive in open water to a maximum depth of 18 metres	5165

SRXGRO002A Deal with conflict	5179

TAADEL502B Facilitate action learning projects	5190

TAEASS301B Contribute to assessment	5208

TAEASS401B Plan assessment activities and processes	5216

TAEASS402B Assess competence	5225

TAEASS403B Participate in assessment validation	5234

TAEDEL301A Provide work skill instruction	5240

TAEDEL401A Plan, organise and deliver group-based learning	5250

TAEDEL402A Plan, organise and facilitate learning in the workplace	5259

TDMMB4507A MONITOR CONDITION AND SEAWORTHINESS OF A SMALL VESSEL UP TO 24 METRES	5269

TDMMC707C APPLY SEAMANSHIP SKILLS AND TECHNIQUES WHEN OPERATING A SMALL VESSEL WITHIN THE LIMITS OF RESPONSIBILITY OF A COXSWAIN	5281

TDMMC907C MANOEUVRE A DOMESTIC VESSEL WITHIN THE LIMITS OF RESPONSIBILITY OF A COXSWAIN	5294

TDMME1107A CONTRIBUTE TO EFFECTIVE COMMUNICATIONS AND TEAMWORK ON A COASTAL VESSEL	5306

TDMME507B TRANSMIT AND RECEIVE INFORMATION BY MARINE RADIO OR TELEPHONE	5317

TDMMF1007B PROVIDE ELEMENTARY FIRST AID	5330

TDMMF1107B SURVIVE AT SEA IN THE EVENT OF VESSEL ABANDONMENT	5345

TDMMF3207C APPLY DOMESTIC REGULATIONS AND INDUSTRY PRACTICES WHEN OPERATING A SMALL COASTAL VESSEL	5359

TDMMF5407A OBSERVE SAFETY AND EMERGENCY PROCEDURES ON A COASTAL VESSEL	5371

TDMMF5507A FIGHT AND EXTINGUISH FIRES ON BOARD A COASTAL VESSEL	5387

TDMMH1207B PLAN AND NAVIGATE A SHORT VOYAGE WITHIN INSHORE LIMITS	5400

TDMMR3007B OPERATE AND CARRY OUT BASIC SERVICE CHECKS ON SMALL VESSEL MARINE PROPULSION SYSTEMS	5413

TDMMR3107B OPERATE AND CARRY OUT BASIC SERVICING ON AUXILIARY SYSTEMS	5424

TDMMR3207B OPERATE AND CARRY OUT BASIC ROUTINE SERVICING OF MARINE EXTRA LOW AND LOW VOLTAGE ELECTRICAL SYSTEMS	5435

TDMMR5407B CARRY OUT REFUELLING AND FUEL TRANSFER OPERATIONS	5447

TDMMU507B ENSURE COMPLIANCE WITH ENVIRONMENTAL CONSIDERATIONS IN A SMALL DOMESTIC VESSEL	5458

TLIA2009A Complete and check import/export documentation	5470

TLIA2014A Use product knowledge to complete work operations	5479

TLIA4025A Regulate temperature controlled stock	5487

TLID1001A Shift materials safely using manual handling methods	5495

TLID1002A Shift a load using manually-operated equipment	5503

TLID2004A Load and unload goods/cargo	5512

TLID2013A Move materials mechanically using automated equipment	5520

TLILIC0012A Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)	5527

TLILIC2001A Licence to operate a forklift truck	5540

TLILIC3006A Licence to operate a non-slewing mobile crane (greater than 3 tonnes capacity)	5549

TLILIC3008A Licence to operate a slewing mobile crane (up to 20 tonnes)	5561

TLIR4002A Source goods/services and evaluate contractors	5574

TLIR4003A Negotiate a contract	5581

Modification History

Version Modification History

Version	Release Date	Comments
2.1	15 May 2014	ISC Upgrades Addition of two new Skill Sets: SFISS00013 Senior Deckhand Skill Set SFISS00014 Skipper Skill Set SFIAQUA221A Control predators and pests Correction to minor typographical error
2	17 December 2013	Eleven revised units of competency: SFIAQUA413A Develop emergency procedures for an aquaculture enterprise SFIDIVE309A Work effectively as a diver in the seafood industry SFIDIVE310A Perform diving operations using surface-supplied breathing apparatus SFIDIVE311A Perform diving operations using self-contained underwater breathing apparatus SFIDIVE312A Undertake emergency procedures in diving operations using surface-supplied breathing apparatus SFIDIVE313A Undertake emergency procedures in diving operations using self-contained underwater breathing apparatus SFIDIVE314A Perform compression chamber diving operations SFIDIVE315A Perform underwater work in the aquaculture sector SFIDIVE316A Perform underwater work in the wild catch sector SFIFISH211A Provide support for diving operations SFIFISH312A Perform breath-hold diving operations ISC Upgrades Nine revised qualifications: SFI20111 Certificate II in Aquaculture SFI20211 Certificate II in Fishing Operations SFI30111 Certificate III in Aquaculture SFI30211 Certificate III in Fishing Operations SFI40111 Certificate IV in Aquaculture SFI40311 Certificate IV in Seafood Industry (Environmental Management) SFI40511 Certificate IV in Seafood Processing SFI40611 Certificate IV in Seafood Industry Sales and Distribution SFI50111 Diploma of Aquaculture
1.3	20 August 2013	ISC Upgrade HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
1.2	12 June 2013	ISC Upgrade Addition of new SFISS00012 Abalone Diver Environmental Management Skill Set
1.1	28 March 2013	ISC Upgrades Addition of two new Skill Sets: SFISS00010 Fish Processor Induction Skill Set SFISS00011 Deckhand Induction Skill Set TLID2010A Operate a forklift replaced with TLILIC2001A Licence to operate a forklift truck in response to regulatory changes TLID3033A Operate a vehicle-mounted loading crane replaced with TLILIC0012A Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above) Fixed typographical error in SFIFISH307C Perform breath-hold diving operations Prerequisite units listed in packaging rules Updated superseded equivalent imported units of competency
1	22 July 2011	Primary release

Imprint page

Copyright Statement
© Commonwealth of Australia. With the exception of the Commonwealth Coat of Arms, the Department’s logo, any material protected by a trade mark and where otherwise noted, all material presented in this document is provided under a Creative Commons Attribution-No Derivative Works 3.0 Australia licence. You are free: to copy, distribute, display, and perform the work to make commercial use of the work Under the following conditions: Attribution - You must give the original author credit. No Derivative Works - You may not alter, transform, or build upon this work. Special Conditions (Waiver) For the sake of clarity, where the license refers to "the work", in addition to meaning the work in its entirety this term shall also mean "extracts of the work". Extracts of the work carry with it the respective licence, and is thus “partitioned”. The details of the relevant licence conditions are available on the Creative Commons website (www.creativecommons.org.au) as is the full legal code. The document must be attributed as the SFI11 Seafood Industry Training Package Release 2.1.
Disclaimer
This work is the result of wide consultations with Australian industry participants. It is a collaborative view and does not necessarily represent the view of Department of Industry or any specific body. For the sake of brevity it may omit factors which could be pertinent in particular cases. While care has been taken in the preparation of this Training Package, Department of Industry and the original developer do not warrant that any licensing or registration requirements specified here are either complete or up-to-date for your State or Territory. Department of Industry and the original developer do not accept any liability for any damage or loss (including indirect and consequential loss) incurred by any person as a result of relying on the information contained in this Training Package. The Commonwealth, through the Department of Industry, does not accept any liability to any person for the information or advice (or the use of such information or advice) which is provided in this material or incorporated into it by reference. The information is provided on the basis that all persons accessing this material undertake responsibility for assessing the relevance and accuracy of its content. No liability is accepted for any information or services which may appear in any other format. No responsibility is taken for any information or services which may appear on any linked websites.

Published by:	AgriFood Skills Australia

Release Date:

Preliminary Information

Important Note to Users

Training Packages are not static documents; they are amended periodically to reflect the latest industry practices and are version controlled. It is essential that the latest version is always used.

Check the version number before commencing training or assessment

This Training Package is Version 2 - check whether this is the latest version by going to the National Training Information Service ( www.ntis.gov.au) and locating information about the Training Package. Alternatively, contact AgriFood Skills Australia at http://www.agrifoodskills.net.au to confirm the latest version number.

Explanation of version number conventions

The primary release Training Package is Version 1. When changes are made to a Training Package, sometimes the version number is changed and sometimes it is not, depending on the extent of the change. When a Training Package is reviewed it is considered to be a new Training Package for the purposes of version control, and is Version 1. Do not confuse the version number with the Training Packages national code (which remains the same during its period of endorsement).

List of AQF Qualifications

Qualification Code	Title
SFI10111	Certificate I in Aquaculture
SFI10211	Certificate I in Fishing Operations
SFI10511	Certificate I in Seafood Processing
SFI20111	Certificate II in Aquaculture
SFI20211	Certificate II in Fishing Operations
SFI20411	Certificate II in Fisheries Compliance Support
SFI20511	Certificate II in Seafood Processing
SFI20611	Certificate II in Seafood Industry (Sales and Distribution)
SFI30111	Certificate III in Aquaculture
SFI30211	Certificate III in Fishing Operations
SFI30311	Certificate III in Seafood Industry (Environmental Management Support)
SFI30411	Certificate III in Fisheries Compliance
SFI30511	Certificate III in Seafood Processing
SFI30611	Certificate III in Seafood Industry (Sales and Distribution)
SFI40111	Certificate IV in Aquaculture
SFI40211	Certificate IV in Fishing Operations
SFI40311	Certificate IV in Seafood Industry (Environmental Management)
SFI40411	Certificate IV in Fisheries Compliance
SFI40511	Certificate IV in Seafood Processing
SFI40611	Certificate IV in Seafood Industry (Sales and Distribution)
SFI50111	Diploma of Aquaculture
SFI50211	Diploma of Fishing Operations
SFI50411	Diploma of Fisheries Compliance
SFI50511	Diploma of Seafood Processing

List of Units of Competency including Imported Units

SFI11 Units of Competency and their Prerequisite Requirements

Unit Code	Unit Title	Prerequisite
SFIAQUA102B	Carry out basic aquaculture activities
SFIAQUA201C	Collect broodstock and seedstock
SFIAQUA205C	Feed stock
SFIAQUA206C	Handle stock
SFIAQUA209C	Manipulate stock culture environment
SFIAQUA211C	Undertake routine maintenance of water supply and disposal systems and structures
SFIAQUA212C	Work with crocodiles
SFIAQUA213C	Monitor stock and environmental conditions
SFIAQUA214B	Produce algal or live-feed cultures
SFIAQUA215B	Carry out on-farm post-harvest operations
SFIAQUA216B	Harvest cultured or held stock
SFIAQUA217B	Maintain stock culture, holding and other farm structures
SFIAQUA219B	Operate and maintain high technology water treatment components
SFIAQUA220A	Use waders
SFIAQUA221A	Control predators and pests
SFIAQUA222A	Control diseases
SFIAQUA301C	Oversee and undertake effluent and waste treatment and disposal
SFIAQUA302C	Construct or install stock culture, holding and farm structures
SFIAQUA303C	Coordinate stock handling activities
SFIAQUA308C	Maintain water quality and environmental monitoring
SFIAQUA309C	Oversee harvest and post-harvest activities
SFIAQUA311B	Oversee production and maintain algal or live-feed cultures
SFIAQUA313B	Oversee operations of high technology water treatment components
SFIAQUA314A	Support hatchery operations
SFIAQUA315A	Oversee emergency procedures for on-land operations
SFIAQUA316A	Oversee the control of predators and pests
SFIAQUA317A	Oversee the control of diseases
SFIAQUA318A	Coordinate feed activities
SFIAQUA401C	Develop and implement a stock health program
SFIAQUA402C	Coordinate construction or installation of stock culture, holding and farm structures
SFIAQUA404C	Operate hatchery
SFIAQUA406C	Seed and harvest round pearls
SFIAQUA407C	Coordinate sustainable aquacultural practices
SFIAQUA408C	Supervise harvest and post-harvest activities
SFIAQUA409B	Implement, monitor and review stock production
SFIAQUA410B	Implement a program to operate, maintain or upgrade a system comprising high technology water treatment components
SFIAQUA411A	Manage water quality and environmental monitoring in enclosed systems
SFIAQUA413A	Develop emergency procedures for an aquaculture enterprise
SFIAQUA501C	Develop a stock nutrition program
SFIAQUA502C	Develop and implement an aquaculture breeding strategy
SFIAQUA503C	Establish an aquacultural enterprise
SFIAQUA504C	Plan environmentally sustainable aquacultural practices
SFIAQUA505C	Plan stock health management
SFIAQUA507C	Plan and design water supply and disposal systems
SFIAQUA508C	Plan and design stock culture or holding systems and structures
SFIAQUA509B	Develop stock production plan
SFIAQUA510B	Select, plan or design a system or facility utilising high technology water treatment components
SFICOMP201B	Undertake a local operation
SFICOMP202B	Conduct field observations
SFICOMP203B	Promote sustainable use of local marine and freshwater environments
SFICOMP204B	Present evidence in a court setting
SFICOMP205B	Communicate effectively in cross-cultural environments
SFICOMP302C	Exercise compliance powers
SFICOMP308C	Monitor fish catches for legal compliance
SFICOMP310C	Operate off-road vehicles
SFICOMP315A	Support the judicial process
SFICOMP316A	Gather, collate and record information
SFICOMP317A	Facilitate effective communication in the workplace
SFICOMP318A	Perform administrative duties
SFICOMP401C	Administer the district office
SFICOMP402C	Plan the surveillance operation
SFICOMP403C	Operate and maintain surveillance equipment
SFICOMP404C	Operate an observation post
SFICOMP405C	Perform post-surveillance duties
SFICOMP406C	Perform mobile surveillance
SFICOMP407C	Undertake prosecution procedures for magistrate’s court
SFICOMP409A	Plan and undertake patrol operations
SFICOMP410A	Promote fisheries management awareness programs
SFICOMP411A	Implement aquaculture compliance
SFICOMP412A	Operate in remote areas
SFICOMP413A	Maintain operational safety
SFICOMP414A	Manage own professional performance
SFICOMP415A	Board vessel at sea
SFICOMP501C	Conduct an investigative audit
SFICOMP502C	Contribute to fisheries management
SFICOMP503C	Undertake the prosecution in a trial
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements
SFIDIST201C	Prepare, cook and retail seafood products
SFIDIST202C	Retail fresh, frozen and live seafood
SFIDIST301C	Wholesale product
SFIDIST401C	Buy seafood product
SFIDIST501C	Export product
SFIDIST502C	Import product
SFIDIVE309A	Work effectively as a diver in the seafood industry	HLTFA311A
SFIDIVE310A	Perform diving operations using SSBA	HLTFA311A
SFIDIVE311A	Perform diving operations using SCUBA	HLTFA311A
SFIDIVE312A	Undertake emergency procedures in diving operations using SSBA	HLTFA311A
SFIDIVE313A	Undertake emergency procedures in diving operations using SCUBA	HLTFA311A
SFIDIVE314A	Perform compression chamber diving operations	HLTFA311A
SFIDIVE315A	Perform underwater work in the aquaculture sector	HLTFA311A
SFIDIVE316A	Perform underwater work in the wild catch sector	HLTFA311A
SFIEMS201B	Participate in environmentally sustainable work practices
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIEMS302B	Act to prevent interaction with protected species
SFIEMS401B	Conduct an internal audit of an environmental management system
SFIEMS501B	Develop workplace policy for sustainability
SFIFCHA301C	Develop information and advice on fishing charter trips
SFIFCHA302C	Operate an inshore day charter
SFIFCHA501C	Plan and manage extended fishing charter trips
SFIFISH211A	Provide support for diving operations	HLTFA311A
SFIFISH202C	Cook on board a vessel
SFIFISH203C	Maintain, prepare, deploy and retrieve trawls to land catch
SFIFISH204C	Maintain, prepare, deploy and retrieve pots and traps to land catch
SFIFISH205C	Maintain, prepare, deploy and retrieve drop lines and long lines to land catch
SFIFISH206C	Maintain, prepare, deploy and retrieve hand operated lines to land catch
SFIFISH207C	Maintain, prepare, deploy and retrieve beach seines, mesh nets or gill nets to land catch
SFIFISH208C	Maintain, prepare, deploy and retrieve purse seines to land catch
SFIFISH209C	Maintain the temperature of seafood
SFIFISH210C	Assemble and repair damaged netting
SFIFISH214B	Contribute to at-sea processing of seafood	SFICORE101C
SFIFISH215B	Apply deckhand skills aboard a fishing vessel
SFIFISH312A	Perform breath-hold diving operations	HLTFA311A
SFIFISH309B	Construct nets and customise design	SFIFISH210C
SFIFISH310A	Adjust and position fishing gear
SFIFISH311A	Operate vessel deck machinery and lifting appliance
SFIFISH401C	Locate fishing grounds and stocks of fish
SFIFISH402C	Manage and control fishing operations
SFILEAD401B	Develop and promote knowledge of the industry sector
SFILEAD402B	Negotiate effectively for the sector
SFILEAD403B	Demonstrate commitment and professionalism
SFILEAD407A	Provide expert information to a resource management group
SFILEAD408A	Analyse information to develop strategic seafood management options
SFILEAD409A	Negotiate collective outcomes within the resource management group process
SFILEAD501C	Develop and promote industry knowledge
SFILEAD502C	Shape strategic thinking
SFILEAD503C	Cultivate productive working relationships
SFILEAD504C	Plan and achieve change and results
SFILEAD505C	Communicate with influence
SFILEAD506C	Demonstrate personal drive and integrity
SFILEAD507C	Provide corporate leadership
SFIOBSV301B	Monitor and record fishing operations
SFIOBSV302B	Collect reliable scientific data and samples
SFIOBSV303B	Collect routine fishery management data
SFIOBSV304B	Analyse and report onboard observations
SFIOHS301C	Implement OHS policies and guidelines
SFIOHS501C	Establish and maintain the enterprise OHS program
SFIPROC101C	Clean fish	SFIPROC106B
SFIPROC102C	Clean work area
SFIPROC105B	Fillet fish and prepare portions	SFIPROC106B
SFIPROC106B	Work with knives
SFIPROC201C	Head and peel crustaceans
SFIPROC202C	Process squid, cuttlefish and octopus
SFIPROC203C	Shuck molluscs
SFIPROC302C	Handle and pack sashimi-grade fish
SFIPROC304B	Boil and pack crustaceans
SFIPROC305B	Slaughter and process crocodiles
SFIPROC401C	Evaluate a batch of seafood
SFIPROC402C	Maintain hygiene standards while servicing a food handling area
SFIPROC403C	Follow basic food safety practices
SFIPROC404C	Apply and monitor food safety requirements
SFIPROC405C	Oversee the implementation of a food safety program in the workplace
SFIPROC406C	Develop food safety programs
SFIPROC407C	Conduct internal food safety audits
SFIPROC501C	Manage seafood processing production units
SFIPROC502C	Produce technical reports on seafood processing systems
SFIPROC503C	Analyse seafood packaging requirements
SFIPROC504C	Design and manage a product recall
SFIPROC601C	Establish costs and/or conditions for sale of seafood product
SFIPROC602C	Plan and manage seafood and related product concept development
SFIPROC603C	Develop and manage seafood and related product production trials
SFIPROC604C	Plan and develop formulations and/or specifications for new seafood product
SFIPROC606C	Develop and implement energy control systems in seafood processing environments
SFIPROC607C	Prepare work instructions for new seafood processing tasks
SFIPROC608C	Provide practical and/or commercial advice to seafood users
SFIPROC609C	Monitor the seafood business environment to determine threats and opportunities
SFIPROC610C	Establish and manage effective external relationships
SFIPROC611C	Participate in a media interview or presentation
SFISHIP201C	Comply with organisational and legislative requirements
SFISHIP202C	Contribute to safe navigation
SFISHIP205C	Maintain marine plant
SFISHIP206C	Operate a small vessel
SFISHIP207C	Operate and maintain outboard motors
SFISHIP208C	Operate low powered diesel engines
SFISHIP211C	Prepare for maintenance
SFISTOR202C	Receive and distribute product
SFISTOR203C	Assemble and load refrigerated product
SFISTOR204A	Prepare, pack and dispatch stock for live transport
SFISTOR205A	Prepare, pack and dispatch non-live product
SFISTOR301C	Operate refrigerated storerooms

Imported Units of Competency in SFI11

Unit Code	Unit Title	Origin
ACMCAS305A	Maintain aquascapes and aquatic animals	ACM10
ACMCAS403A	Design, construct and maintain aquascapes	ACM10
AHCAGB301A	Keep records for a primary production business	AHC10
AHCAGB502A	Plan and manage infrastructure requirements	AHC10
AHCAGB503A	Plan and monitor production processes	AHC10
AHCAGB505A	Develop a whole farm plan	AHC10
AHCAGB601A	Develop export markets for produce	AHC10
AHCAGB602A	Manage estate planning	AHC10
AHCAGB603A	Manage the production system	AHC10
AHCAGB604A	Analyse business performance	AHC10
AHCAGB605A	Manage business capital	AHC10
AHCARB205A	Operate and maintain chainsaws	AHC10
AHCBIO202A	Follow site quarantine procedures	AHC10
AHCBUS402A	Cost a project	AHC10
AHCBUS404A	Operate within a budget framework	AHC10
AHCBUS501A	Manage staff	AHC10
AHCBUS502A	Market products and services	AHC10
AHCBUS505A	Develop a marketing plan	AHC10
AHCBUS506A	Develop and review a business plan	AHC10
AHCBUS507A	Monitor and review business performance	AHC10
AHCBUS601A	Manage capital works	AHC10
AHCBUS603A	Develop and review a strategic plan	AHC10
AHCCCF403A	Obtain and manage sponsorship	AHC10
AHCCCF404A	Contribute to association governance	AHC10
AHCCCF405A	Develop community networks	AHC10
AHCCCF407A	Obtain resources from community and group	AHC10
AHCCCF408A	Promote community programs	AHC10
AHCCCF409A	Participate in assessments of project submissions	AHC10
AHCCCF410A	Support individuals in resource management change processes	AHC10
AHCCCF411A	Develop approaches to include cultural and human diversity	AHC10
AHCCCF412A	Coordinate board/committee elections	AHC10
AHCCCF413A	Service committees	AHC10
AHCCCF414A	Coordinate fund-raising activities	AHC10
AHCCCF415A	Coordinate social events to support group purposes	AHC10
AHCCCF416A	Present proposed courses of action to meeting	AHC10
AHCCCF502A	Facilitate development of group goals and projects	AHC10
AHCCCF503A	Promote group formation and development	AHC10
AHCCCF504A	Support group and community changes in resource management	AHC10
AHCCCF505A	Contribute to regional planning process	AHC10
AHCCCF506A	Manage the incorporation of a group	AHC10
AHCCCF601A	Map regional issues and stakeholders	AHC10
AHCCHM201A	Apply chemicals under supervision	AHC10
AHCCHM303A	Prepare and apply chemicals	AHC10
AHCCHM304A	Transport, handle and store chemicals	AHC10
AHCCHM401A	Minimise risks in the use of chemicals	AHC10
AHCCHM402A	Plan and implement a chemical use program	AHC10
AHCCHM403A	Prepare safe operating procedures for calibration of equipment	AHC10
AHCCHM501A	Develop and manage a chemical use strategy	AHC10
AHCFAU201A	Recognise fauna	AHC10
AHCILM201A	Maintain cultural places	AHC10
AHCILM202A	Observe and report plants and/or animals	AHC10
AHCILM203A	Record information about country	AHC10
AHCILM303A	Work in an Indigenous community or organisation	AHC10
AHCILM401A	Protect places of cultural significance	AHC10
AHCILM403A	Contribute to the proposal for a negotiated outcome for a given area of country	AHC10
AHCILM404A	Record and document community history	AHC10
AHCILM405A	Develop work practices to accommodate cultural identity	AHC10
AHCILM506A	Operate within community cultures and goals	AHC10
AHCILM508A	Propose a negotiated outcome for a given area of country	AHC10
AHCINF202A	Install, maintain and repair fencing	AHC10
AHCINF203A	Maintain properties and structures	AHC10
AHCINF204A	Fabricate and repair metal or plastic structures	AHC10
AHCINF301A	Implement property improvement, construction and repair	AHC10
AHCINF303A	Plan and construct conventional fencing	AHC10
AHCLPW304A	Carry out inspection of designated area	AHC10
AHCLPW403A	Inspect and monitor cultural places	AHC10
AHCLPW404A	Produce maps for land management purposes	AHC10
AHCLPW405A	Monitor biodiversity	AHC10
AHCLPW601A	Coordinate the preparation of a regional resource management plan	AHC10
AHCLSC302A	Construct landscape features using concrete	AHC10
AHCLSC303A	Construct brick and/or block structures and features	AHC10
AHCLSC304A	Erect timber structures and features	AHC10
AHCLSK319A	Slaughter livestock	AHC10
AHCLSK321A	Service and repair bores and windmills	AHC10
AHCMOM202A	Operate tractors	AHC10
AHCMOM204A	Undertake operational maintenance of machinery	AHC10
AHCMOM205A	Operate vehicles	AHC10
AHCMOM304A	Operate machinery and equipment	AHC10
AHCMOM305A	Operate specialised machinery and equipment	AHC10
AHCMOM402A	Supervise maintenance of property machinery and equipment	AHC10
AHCMOM501A	Manage machinery and equipment	AHC10
AHCMOM502A	Implement a machinery management system	AHC10
AHCMOM601A	Analyse machinery options	AHC10
AHCNAR202A	Maintain wildlife habitat refuges	AHC10
AHCNAR301A	Maintain natural areas	AHC10
AHCNAR302A	Collect and preserve biological samples	AHC10
AHCNAR303A	Implement revegetation works	AHC10
AHCNAR401A	Supervise natural area restoration works	AHC10
AHCNAR402A	Plan the implementation of revegetation works	AHC10
AHCPCM502A	Collect and classify plants	AHC10
AHCPGD206A	Conduct visual inspection of park facilities	AHC10
AHCPMG201A	Treat weeds	AHC10
AHCPMG202A	Treat plant pests, diseases and disorders	AHC10
AHCPMG303A	Maintain biological cultures	AHC10
AHCPMG401A	Define the pest problem in a local area	AHC10
AHCPMG402A	Develop a pest management action plan within a local area	AHC10
AHCPMG403A	Develop monitoring procedures for the local pest management strategy	AHC10
AHCPMG404A	Coordinate the local pest management strategy	AHC10
AHCPMG405A	Implement pest management action plans	AHC10
AHCPMG406A	Investigate a reported pest treatment failure	AHC10
AHCPMG407A	Monitor and evaluate the local pest management action plan	AHC10
AHCSAW201A	Conduct erosion and sediment control activities	AHC10
AHCSAW302A	Implement erosion and sediment control measures	AHC10
AHCSAW401A	Set out conservation earthworks	AHC10
AHCSAW402A	Supervise on-site implementation of conservation earthworks	AHC10
AHCVPT303A	Survey pest animals	AHC10
AHCWRK305A	Coordinate work site activities	AHC10
AHCWRK402A	Provide information on issues and policies	AHC10
AHCWRK403A	Supervise work routines and staff performance	AHC10
AHCWRK404A	Ensure compliance with pest legislation	AHC10
AHCWRK501A	Plan, implement and review a quality assurance program	AHC10
AHCWRK502A	Collect and manage data	AHC10
AHCWRK503A	Prepare reports	AHC10
AHCWRK603A	Design and conduct a field-based research trial	AHC10
BSBADM311A	Maintain business resources	BSB07
BSBADM407B	Administer projects	BSB07
BSBADM409A	Coordinate business resources	BSB07
BSBADM502B	Manage meetings	BSB07
BSBADM504B	Plan or review administration systems	BSB07
BSBATSIC411C	Communicate with the community	BSB07
BSBAUD402B	Participate in a quality audit	BSB07
BSBCMM401A	Make a presentation	BSB07
BSBCUS201B	Deliver a service to customers	BSB07
BSBCUS301B	Deliver and monitor a service to customers	BSB07
BSBCUS401B	Coordinate implementation of customer service strategies	BSB07
BSBCUS402B	Address customer needs	BSB07
BSBCUS403B	Implement customer service standards	BSB07
BSBEBU401A	Review and maintain a website	BSB07
BSBEBU501A	Investigate and design e business solutions	BSB07
BSBFIA301A	Maintain financial records	BSB07
BSBFIA302A	Process payroll	BSB07
BSBFIA303A	Process accounts payable and receivable	BSB07
BSBFIA401A	Prepare financial reports	BSB07
BSBFIA402A	Report on financial activity	BSB07
BSBFIM501A	Manage budgets and financial plans	BSB07
BSBFIM502A	Manage payroll	BSB07
BSBFLM303C	Contribute to effective workplace relationships	BSB07
BSBFLM306C	Provide workplace information and resourcing plans	BSB07
BSBFLM309C	Support continuous improvement systems and processes	BSB07
BSBFLM311C	Support a workplace learning environment	BSB07
BSBFLM312C	Contribute to team effectiveness	BSB07
BSBHRM401A	Review human resources functions	BSB07
BSBHRM402A	Recruit, select and induct staff	BSB07
BSBHRM501A	Manage human resources services	BSB07
BSBHRM506A	Manage recruitment selection and induction processes	BSB07
BSBINM201A	Process and maintain workplace information	BSB07
BSBINM301A	Organise workplace information	BSB07
BSBINM401A	Implement workplace information system	BSB07
BSBINM501A	Manage an information or knowledge management system	BSB07
BSBINN301A	Promote innovation in a team environment	BSB07
BSBINN502A	Build and sustain an innovative work environment	BSB07
BSBINM601A	Manage knowledge and information	BSB07
BSBITS401B	Maintain business technology	BSB07
BSBITU203A	Communicate electronically	BSB07
BSBITU305A	Conduct online transactions	BSB07
BSBITU306A	Design and produce business documents	BSB07
BSBITU307A	Develop keyboarding speed and accuracy	BSB07
BSBITU309A	Produce desktop published documents	BSB07
BSBITU404A	Produce complex desktop published documents	BSB07
BSBLED401A	Develop teams and individuals	BSB07
BSBLED501A	Develop a workplace learning environment	BSB07
BSBMGT401A	Show leadership in the workplace	BSB07
BSBMGT402A	Implement operational plan	BSB07
BSBMGT403A	Implement continuous improvement	BSB07
BSBMGT404A	Lead and facilitate off site staff	BSB07
BSBMGT502B	Manage people performance	BSB07
BSBMGT515A	Manage operational plan	BSB07
BSBMGT516C	Facilitate continuous improvement	BSB07
BSBMGT605B	Provide leadership across the organisation	BSB07
BSBMGT616A	Develop and implement strategic plans	BSB07
BSBMGT617A	Develop and implement a business plan	BSB07
BSBMKG413A	Promote products and services	BSB07
BSBPMG510A	Manage projects	BSB07
BSBPUR401B	Plan purchasing	BSB07
BSBPUR402B	Negotiate contracts	BSB07
BSBPUR501C	Develop, implement and review purchasing strategies	BSB07
BSBPUR502B	Manage supplier relationships	BSB07
BSBPUR504B	Manage a supply chain	BSB07
BSBREL401A	Establish networks	BSB07
BSBRES401A	Analyse and present research information	BSB07
BSBRKG304B	Maintain business records	BSB07
BSBRSK401A	Identify risk and apply risk management processes	BSB07
BSBRSK501B	Manage risk	BSB07
BSBSMB301A	Investigate micro business opportunities	BSB07
BSBSMB401A	Establish legal and risk management requirements of small business	BSB07
BSBSMB402A	Plan small business finances	BSB07
BSBSMB403A	Market the small business	BSB07
BSBSMB404A	Undertake small business planning	BSB07
BSBSMB405B	Monitor and manage small business operations	BSB07
BSBSMB406A	Manage small business finances	BSB07
BSBSMB407A	Manage a small team	BSB07
BSBRKG402B	Provide information from and about records	BSB07
BSBSUS201A	Participate in environmentally sustainable work practices	BSB07
BSBSUS501A	Develop workplace policy and procedures for sustainability	BSB07
BSBWHS401A	Implement and monitor WHS policies, procedures and programs to meet legislative requirements	BSB07
BSBWOR204A	Use business technology	BSB07
BSBWOR301B	Organise personal work priorities and development	BSB07
BSBWOR401A	Establish effective workplace relationships	BSB07
BSBWOR402A	Promote team effectiveness	BSB07
BSBWOR404B	Develop work priorities	BSB07
BSBWOR501B	Manage personal work priorities and professional development	BSB07
BSBWRK509A	Manage industrial relations	BSB07
BSBWRT401A	Write complex documents	BSB07
CHCCD404E	Develop and implement community programs	CHC08
FDFFS2001A	Implement the food safety program and procedures	FDF10
FDFFS3001A	Monitor the implementation of quality and food safety programs	FDF10
FDFOP1005A	Operate basic equipment	FDF10
FDFOP1006A	Monitor process operation	FDF10
FDFOP1007A	Participate effectively in a workplace environment	FDF10
FDFOP1009A	Follow work procedures to maintain quality	FDF10
FDFOP2010A	Work with temperature controlled stock	FDF10
FDFOP2011A	Conduct routine maintenance	FDF10
FDFOP2013A	Applying sampling procedures	FDF10
FDFOP2019A	Fill and close product in cans	FDF10
FDFOP2023A	Operate a packaging process	FDF10
FDFOP2028A	Operate a mixing or blending process	FDF10
FDFOP2036A	Operate an extrusion process	FDF10
FDFOP2040A	Operate a heat treatment process	FDF10
FDFOP2044A	Operate a retort process	FDF10
FDFOP2045A	Operate pumping equipment	FDF10
FDFOP2046A	Operate a production process	FDF10
FDFOP2056A	Operate a freezing process	FDF10
FDFOP2061A	Use numerical applications in the workplace	FDF10
FDFOP2063A	Apply quality systems and procedures	FDF10
FDFOP3003A	Operate interrelated processes in a production system	FDF10
FDFOP3004A	Operate interrelated processes in a packaging system	FDF10
FDFPPL3002A	Report on workplace performance	FDF10
FDFPPL3003A	Support and mentor individuals and groups	FDF10
FDFSUG218A	Operate a boiler - basic	FDF10
FDFSUG222A	Operate a waste water treatment system	FDF10
FDFTEC3001A	Participate in HACCP team	FDF10
FDFTEC3002A	Implement the pest prevention program	FDF10
FDFTEC3003A	Apply raw materials, ingredient and process knowledge to production problems	FDF10
FNSACC301A	Process financial transactions and extract interim reports	FNS10
FNSORG604A	Establish outsourced services and monitor performance	FNS10
FPICOT2233B	Navigate in forest areas	FPI05
FPIFGM2201B	Collect seed	FPI05
FPIFGM3202B	Extract seed	FPI05
HLTFA301B	Apply first aid	HLT07
HLTFA311A	Apply first aid	HLT07
LGACOM502B	Devise and conduct community consultations	LGA04
MEM15001B	Perform basic statistical quality control	MEM05
MEM18001C	Use hand tools	MEM05
MEM18002B	Use power tools/hand held operations	MEM05
MSACMC411A	Lead a competitive manufacturing team	MSA07
MSACMS201A	Sustain process improvements	MSA07
MSACMS401A	Ensure process improvements are sustained	MSA07
MSACMT260A	Use planning software systems in manufacturing	MSA07
MSACMT423A	Monitor a manufacturing levelled pull system	MSA07
MSACMT440A	Lead 5S in a manufacturing environment	MSA07
MSACMT441A	Facilitate continuous improvement in manufacturing	MSA07
MSACMT460A	Facilitate the use of planning software systems in manufacturing	MSA07
MSACMT461A	Facilitate SCADA systems in a manufacturing team or work area	MSA07
MSACMC611A	Manage people relationships	MSA07
MSACMS600A	Develop a competitive manufacturing system	MSA07
MSAPMOPS405A	Identify problems in fluid power system	MSA07
MSAPMOPS406A	Identify problems in electronic control systems	MSA07
MSAPMPER300B	Issue work permits	MSA07
MSAPMSUP303A	Identify equipment faults	MSA07
MSAPMSUP390A	Use structured problem solving tools	MSA07
MSAPMSUP310A	Contribute to the development of plant documentation	MSA07
MSL924001A	Process and interpret data	MSL09
MSL933001A	Maintain the laboratory/field workplace fit for purpose	MSL09
MSL973001A	Perform basic tests	MSL09
MSS402001A	Apply competitive systems and practices	MSS11
MSS402010A	Manage the impact of change on own work	MSS11
MSS402021A	Apply Just in Time procedures	MSS11
MSS402030A	Apply cost factors to work practices	MSS11
MSS402031A	Interpret product costs in terms of customer requirements	MSS11
MSS402040A	Apply 5S procedures	MSS11
MSS402050A	Monitor process capability	MSS11
MSS402051A	Apply quality standards	MSS11
MSS402061A	Use SCADA systems in operations	MSS11
MSS402080A	Undertake root cause analysis	MSS11
MSS402081A	Contribute to the application of a proactive maintenance strategy	MSS11
MSS403001A	Implement competitive systems and practices	MSS11
MSS403005A	Facilitate use of a Balanced Scorecard for performance improvement	MSS11
MSS403010A	Facilitate change in an organisation implementing competitive systems and practices	MSS11
MSS403013A	Lead team culture improvement	MSS11
MSS403021A	Facilitate a Just in Time system	MSS11
MSS403030A	Improve cost factors in work practices	MSS11
MSS403032A	Analyse manual handling processes	MSS11
MSS403051A	Mistake proof an operational process	MSS11
MSS404050A	Undertake process capability improvements	MSS11
MSS404052A	Apply statistics to operational processes	MSS11
MSS404053A	Use six sigma techniques	MSS11
MSS404082A	Assist in implementing a proactive maintenance strategy	MSS11
MSS404083A	Support proactive maintenance	MSS11
MSS405001A	Develop competitive systems and practices for an organisation	MSS11
MSS405020A	Develop quick changeover procedures	MSS11
MSS405050A	Determine and improve process capability	MSS11
MSS405070A	Develop and manage sustainable energy practices	MSS11
MTMCOR402C	Facilitate Quality Assurance process	MTM11
MTMCOR403A	Participate in OH&S risk control process	MTM11
MTMCOR404A	Facilitate hygiene and sanitation performance	MTM11
MTMPSR412A	Participate in product recall	MTM11
MTMPSR414A	Establish sampling program	MTM11
MTMP2002C	Prepare animals for slaughter	MTM11
MTMPS5603B	Develop, manage and maintain quality systems	MTM11
MTMPSR406B	Manage and maintain a food safety plan	MTM11
MTMPSR5601B	Design and manage the food safety system	MTM11
MTMS313A	Prepare product formulations	MTM11
MTMSR303A	Smoke product	MTM11
PSPETHC301B	Uphold the principles and values of public service	PSP12
PSPETHC401A	Uphold and support the values and principles of public service	PSP12
PSPFRAU401B	Monitor data for indicators of fraud	PSP12
PSPLEGN301B	Comply with legislation in the public sector	PSP12
PSPPOL501A	Develop organisation policy	PSP12
PSPPOL601A	Develop public policy	PSP12
PSPREG401C	Exercise regulatory powers	PSP12
PSPREG404C	Investigate non-compliance	PSP12
PSPREG407B	Produce formal record of interview	PSP12
PSPREG409B	Prepare a brief of evidence	PSP12
PSPREG410B	Give evidence	PSP12
PSPREG411A	Gather information through interviews	PSP12
PSPREG412A	Gather and manage evidence	PSP12
PSPREG415A	Receive and validate data	PSP12
PSPREG418A	Advise on progress of investigations	PSP12
PSPREG502A	Coordinate investigation processes	PSP12
PUAPOL028B	Manage investigation information processes	PUA12
PUAPOL030B	Review and evaluate major investigations	PUA12
PUATEA001B	Work in a team	PUA12
RIICCM205A	Carry out manual excavation	RII09
RIICCM208A	Carry out basic levelling	RII09
RIICCM211A	Erect and dismantle temporary fencing and gates	RII09
RIICRC208A	Lay pipes	RII09
RIISAM201A	Handle resources and infrastructure materials and safely dispose of non toxic materials	RII09
RIISAM203B	Use hand and power tools	RII09
RIISAM204B	Operate small plant and equipment	RII09
SIRRMER001A	Merchandise food products	SIR07
SIRRMER003A	Prepare and display fast food items	SIR07
SIRRRPK001A	Advise on food products and services	SIR07
SIRXCCS201	Apply point-of-sale handling procedures	SIR07
SIRXCCS202	Interact with customers	SIR07
SIRXCCS304	Coordinate interaction with customers	SIR07
SIRXCLM001A	Organise and maintain work areas	SIR07
SIRXCLM402	Manage store facilities	SIR07
SIRXFIN201	Balance and secure point-of-sale terminal	SIR07
SIRXICT001A	Operate retail technology	SIR07
SIRXICT303	Operate retail information technology systems	SIR07
SIRXINV001A	Perform stock control procedures	SIR07
SIRXINV002A	Maintain and order stock	SIR07
SIRXINV005A	Control inventory	SIR07
SIRXMER303	Coordinate merchandise presentation	SIR07
SIRXMER004A	Manage merchandise and store presentation	SIR07
SIRXMGT001A	Coordinate work teams	SIR07
SIRXRSK001A	Minimise theft	SIR07
SIRXRSK002A	Maintain store security	SIR07
SIRXRSK404	Control store security	SIR07
SIRXSLS201	Sell products and services	SIR07
SIRXSLS002A	Advise on products and services	SIR07
SIRXWHS302	Maintain store safety	SIR07
SISOOPS304A	Plan for minimal environmental impact	SIS10
SITHACS101	Clean premises and equipment	SIT12
SITHCCC003B	Receive and store kitchen supplies	SIT07
SITXCOM003A	Deal with conflict situations	SIT07
SITXINV001A	Receive and store stock	SIT07
SITXINV002A	Control and order stock	SIT07
SITXMPR401	Coordinate production of brochures and marketing materials	SIT12
SITXMPR002A	Create a promotional display or stand	SIT07
SITXMPR404	Coordinate marketing activities	SIT12
SITXMPR502	Develop and manage marketing strategies	SIT12
SROODR002A	Plan outdoor recreation activities	SRO03
SROSCB001A	SCUBA dive in open water to a maximum depth of 18 metres	SRO03
SRXGRO002A	Deal with conflict	SRS03
TAADEL502B	Facilitate action learning projects	TAA04
TAEASS301B	Contribute to assessment	TAE10
TAEASS401B	Plan assessment activities and processes	TAE10
TAEASS402B	Assess competence	TAE10
TAEASS403B	Participate in assessment validation	TAE10
TAEASS502A	Design and develop assessment tools	TAE10
TAEDEL301A	Provide work skill instruction	TAE10
TAEDEL401A	Plan, organise and deliver group-based learning	TAE10
TAEDEL402A	Plan, organise and facilitate learning in the workplace	TAE10
TDMMB4507A	Monitor condition and seaworthiness of a small vessel up to 24 metres	TDM07
TDMMC707C	Apply seamanship skills and techniques when operating a small vessel within limits of responsibility of a Coxswain	TDM07
TDMMC907C	Manoeuvre a domestic vessel within limits of responsibility of a Coxswain	TDM07
TDMME1107A	Contribute to effective communications and teamwork on a coastal vessel	TDM07
TDMME507B	Transmit and receive information by marine radio or telephone	TDM07
TDMMF1007B	Provide elementary first aid	TDM07
TDMMF1107B	Survive at sea in the event of vessel abandonment	TDM07
TDMMF3207C	Apply domestic regulations and industry practices when operating a small coastal vessel	TDM07
TDMMF5407A	Observe safety and emergency procedures on a coastal vessel	TDM07
TDMMF5507A	Fight and extinguish fires on board a coastal vessel	TDM07
TDMMH1207B	Plan and navigate a short voyage within inshore limits	TDM07
TDMMR3007B	Operate and carry out basic service checks on small vessel marine propulsion systems	TDM07
TDMMR3107B	Operate and carry out basic servicing on auxiliary systems	TDM07
TDMMR3207B	Operate and carry out basic routine servicing of marine extra low and low voltage electrical systems	TDM07
TDMMR5407B	Carry out refuelling and fuel transfer operations	TDM07
TDMMU507B	Ensure compliance with environmental considerations in a small domestic vessel	TDM07
TLIA2009A	Complete and check import/export documentation	TLI10
TLIA2014A	Use product knowledge to complete work operations	TLI10
TLIA4025A	Regulate temperature controlled stock	TLI10
TLID1001A	Shift materials safely using manual handling methods	TLI10
TLID1002A	Shift a load using manually-operated equipment	TLI10
TLID2004A	Load and unload goods/cargo	TLI10
TLID2013A	Move materials mechanically using automated equipment	TLI10
TLILIC0012A	Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)	TLI10
TLILIC2001A	Licence to operate a forklift truck	TLI10
TLILIC3006A	Licence to operate a non-slewing mobile crane (greater than 3 tonnes capacity)	TLI10
TLILIC3008A	Licence to operate a slewing mobile crane (up to 20 tonnes)	TLI10
TLIR4002A	Source goods/services and evaluate contractors	TLI10
TLIR4003A	Negotiate a contract	TLI10

Mapping to Previous Training Package

Mapping of qualifications SFI04 to SFI11

SFI04 Qualification	SFI11 Qualification	Changes	Relationship
SFI10104 Certificate I in Seafood Industry (Aquaculture)	SFI10111 Certificate I in Aquaculture	Required units remains at 8 Increased flexibility in unit selection	E
SFI20104 Certificate II in Seafood Industry (Aquaculture)	SFI20111 Certificate II in Aquaculture	Minimum number of units reduced from 19 to 15 Increased flexibility in unit selection	E
SFI30104 Certificate III in Seafood Industry (Aquaculture)	SFI30111 Certificate III in Aquaculture	Minimum number of units reduced from 21 to 18 Increased flexibility in unit selection	E
SFI40104 Certificate IV in Seafood Industry (Aquaculture)	SFI40111 Certificate IV in Aquaculture	Minimum number of units reduced from 21 to 20 Increased flexibility in unit selection	E
SFI50104 Diploma of Seafood Industry (Aquaculture)	SFI50111 Diploma of Aquaculture	Minimum number of units reduced from 23 to 21 Increased flexibility in unit selection	E
SFI10204 Certificate I in Seafood Industry (Fishing Operations)	SFI10211 Certificate I in Fishing Operations	Required units remains at 8 Increased flexibility in unit selection	E
SFI20204 Certificate II in Seafood Industry (Fishing Operations)	SFI20211 Certificate II in Fishing Operations	Minimum number of units reduced from 19 to 15 Increased flexibility in unit selection	E
SFI31204 Certificate III in Seafood Industry (Fishing Operations)	SFI30211 Certificate III in Fishing Operations	Minimum number of units reduced from 21 to 18 Increased flexibility in unit selection	E
SFI32204 Certificate III in Fishing Operations – Marine Engine Driver II	SFI30211 Certificate III in Fishing Operations	Minimum number of units reduced from 21 to 18 Increased flexibility in unit selection	E
SFI33204 Certificate III in Fishing Operations – Master V/Skipper 3	SFI30211 Certificate III in Fishing Operations	Minimum number of units reduced from 21 to 18 Increased flexibility in unit selection	E
SFI41204 Certificate IV in Seafood Industry (Fishing Operations)	SFI40211 Certificate IV in Fishing Operations	Minimum number of units reduced from 21 to 20 Increased flexibility in unit selection	E
SFI42204 Certificate IV in Seafood Industry (Fishing Operations – Marine Engine Driver I)	SFI40211 Certificate IV in Fishing Operations	Minimum number of units reduced from 21 to 20 Increased flexibility in unit selection	E
SFI50204 Diploma of Seafood Industry (Fishing Operations)	SFI50211 Diploma of Fishing Operations	Minimum number of units reduced from 23 to 21 Increased flexibility in unit selection	E
SFI30304 Certificate III in Seafood Industry (Fishing Charter Operations)	Qualification has been withdrawn and replaced with a Limited Fishing Charter Operator Skill Set
SFI50304 Diploma of Seafood Industry (Fishing Charter Operations)	Qualification has been withdrawn and replaced with an Extended Fishing Charter Operator Skill Set
SFI30705 Certificate III in Seafood Industry (Environmental Management Support)	SFI30311 Certificate III in Seafood Industry (Environmental Management Support)	Minimum number of units reduced from 21 to 18 Increased flexibility in unit selection	E
SFI40705 Certificate IV in Seafood Industry (Environmental Management)	SFI40311 Certificate IV in Seafood Industry (Environmental Management)	Minimum number of units reduced from 21 to 20 Increased flexibility in unit selection	E
SFI20404 Certificate II in Seafood Industry (Fisheries Compliance Support)	SFI20411 Certificate II in Fisheries Compliance Support	Minimum number of units reduced from 19 to 15 Increased flexibility in unit selection	E
SFI30404 Certificate III in Seafood Industry (Fisheries Compliance)	SFI30411 Certificate III in Fisheries Compliance	Minimum number of units reduced from 21 to 16 Significant changes to the units available, and their AQF level	E
SFI40404 Certificate IV in Seafood Industry (Fisheries Compliance)	SFI40411 Certificate IV in Fisheries Compliance	Minimum number of units reduced from 21 to 20 Significant changes to the units available, and their AQF level	N
SFI50404 Diploma of Seafood Industry (Fisheries Compliance)	SFI50411 Diploma of Fisheries Compliance	Minimum number of units reduced from 23 to 17 Significant changes to the units available, and their AQF level	N
SFI10504 Certificate I in Seafood Industry (Seafood Processing)	SFI10511 Certificate I in Seafood Processing	Required units remains at 8 Increased flexibility in unit selection	E
SFI20504 Certificate II in Seafood Industry (Seafood Processing)	SFI20511 Certificate II in Seafood Processing	Minimum number of units reduced from 19 to 15 Increased flexibility in unit selection	E
SFI30504 Certificate III in Seafood Industry (Seafood Processing)	SFI30511 Certificate III in Seafood Processing	Minimum number of units reduced from 21 to 18 Increased flexibility in unit selection	E
SFI40504 Certificate IV in Seafood Industry (Seafood Processing)	SFI40511 Certificate IV in Seafood Processing	Minimum number of units reduced from 21 to 20 Increased flexibility in unit selection	E
SFI50504 Diploma of Seafood Industry (Seafood Processing)	SFI50511 Diploma of Seafood Processing	Minimum number of units reduced from 23 to 21 Increased flexibility in unit selection	E
SFI20604 Certificate II in Seafood Industry (Sales and Distribution)	SFI20611 Certificate II in Seafood Industry (Sales and Distribution)	Minimum number of units reduced from 19 to 15 Increased flexibility in unit selection	E
SFI30604 Certificate III in Seafood Industry (Sales and Distribution)	SFI30611 Certificate III in Seafood Industry (Sales and Distribution)	Minimum number of units reduced from 21 to 18 Increased flexibility in unit selection	E
SFI40604 Certificate IV in Seafood Industry (Sales and Distribution)	SFI40611 Certificate IV in Seafood Industry (Sales and Distribution)	Minimum number of units reduced from 21 to 20 Increased flexibility in unit selection	E

Mapping of units of competency from SFI11v1 to SFI11v2

SFI11v1 CODE	SFI11v1 TITLE	SFI11v2 CODE	SFI11v2 TITLE	Equivalence	Comments
SFIAQUA412A	Develop emergency procedures for an aquaculture enterprise	SFIAQUA413A	Develop emergency procedures for an aquaculture enterprise	E	Broadened application by removing reference to on-land operations
SFIDIVE301B	Work effectively as a diver in the seafood industry	SFIDIVE309A	Work effectively as a diver in the seafood industry	N	Updated prerequisite
SFIDIVE302B	Perform diving operations using surface-supplied breathing apparatus	SFIDIVE310A	Perform diving operations using SSBA	N	Updated prerequisite
SFIDIVE303B	Perform diving operations using self-contained underwater breathing apparatus	SFIDIVE311A	Perform diving operations using SCUBA	N	Updated prerequisite
SFIDIVE304B	Undertake emergency procedures in diving operations using surface-supplied breathing apparatus	SFIDIVE312A	Undertake emergency procedures in diving operations using SSBA	N	Updated prerequisite
SFIDIVE305B	Undertake emergency procedures in diving operations using self-contained underwater breathing apparatus	SFIDIVE313A	Undertake emergency procedures in diving operations using SCUBA	N	Updated prerequisite
SFIDIVE306B	Perform compression chamber diving operations	SFIDIVE314A	Perform compression chamber diving operations	N	Updated prerequisite
SFIDIVE307B	Perform underwater work in the aquaculture sector	SFIDIVE315A	Perform underwater work in the aquaculture sector	N	Updated prerequisite
SFIDIVE308B	Perform underwater work in the wild catch sector	SFIDIVE316A	Perform underwater work in the wild catch sector	N	Updated prerequisite
SFIFISH201C	Provide support for diving operations	SFIFISH211A	Provide support for diving operations	N	Updated prerequisite
SFIFISH307C	Perform breath-hold diving operations	SFIFISH312A	Perform breath-hold diving operations	N	Updated prerequisite

Mapping of units of competency from SFI04 to SFI11

SFI04 CODE	SFI04 TITLE	SFI11 CODE	SFI11 TITLE	Equivalence	Comments
SFICORE101B	Apply basic food handling and safety practices	SFICORE101C	Apply basic food handling and safety practices	E	Employability skills and licensing statements added; minor rewording; template changes
SFICORE103B	Communicate in the seafood industry	SFICORE103C	Communicate in the seafood industry	E	Employability skills and licensing statements added; minor rewording; template changes
SFICORE105A	Work effectively in the seafood industry	SFICORE105B	Work effectively in the seafood industry	E	Employability skills and licensing statements added; minor rewording; template changes
SFICORE106A	Meet workplace OHS requirements	SFICORE106B	Meet workplace OHS requirements	E	Employability skills and licensing statements added; minor rewording; template changes
SFIAQUA102A	Carry out basic aquaculture activities	SFIAQUA102B	Carry out basic aquaculture activities	E	Employability skills and licensing statements added; minor rewording; template changes
SFIAQUA201B	Collect broodstock and seedstock	SFIAQUA201C	Collect broodstock and seedstock	E	Employability skills and licensing statements added; minor rewording; ornamental and held stock added to scope; template changes
SFIAQUA205B	Feed stock	SFIAQUA205C	Feed stock	E	Employability skills and licensing statements added; minor rewording; template changes
SFIAQUA206B	Handle stock	SFIAQUA206C	Handle stock	E	Employability skills and licensing statements added; minor rewording; holding structure added to scope; template changes
SFIAQUA209B	Manipulate stock culture environment	SFIAQUA209C	Manipulate stock culture environment	E	Employability skills and licensing statements added; minor rewording; holding environment added to scope; template changes
SFIAQUA211B	Undertake routine maintenance of water supply and disposal systems and structures	SFIAQUA211C	Undertake routine maintenance of water supply and disposal systems and structures	E	Employability skills and licensing statements added; minor rewording; culture or holding environment added to scope; template changes
SFIAQUA212B	Work with crocodiles	SFIAQUA212C	Work with crocodiles	E	Employability skills and licensing statements added; minor rewording; template changes
SFIAQUA213B	Monitor stock and environmental conditions	SFIAQUA213C	Monitor stock and environmental conditions	E	Employability skills and licensing statements added; minor rewording; ornamental and held stock added to scope; template changes
SFIAQUA214A	Produce algal or live-feed cultures	SFIAQUA214B	Produce algal or live-feed cultures	E	Employability skills and licensing statements added; minor rewording; template changes
SFIAQUA215A	Carry out on-farm post-harvest operations	SFIAQUA215B	Carry out on-farm post-harvest operations	E	Employability skills and licensing statements added; minor rewording; ornamental and held stock added to scope; template changes
SFIAQUA216A	Harvest aquacultured stock	SFIAQUA216B	Harvest cultured or held stock	E	Employability skills and licensing statements added; minor rewording; ornamental and held stock added to scope; template changes
SFIAQUA217A	Maintain stock culture and other farm structures	SFIAQUA217B	Maintain stock culture, holding and other farm structures	E	Employability skills and licensing statements added; minor rewording; holding structure added to scope; template changes
SFIAQUA218A	Control predators, pests and diseases	SFIAQUA221A	Control predators and pests	N	Unit deleted and split into SFIAQUA221A Control predators and pests, and SFIAQUA222A Control diseases
SFIAQUA218A	Control predators, pests and diseases	SFIAQUA222A	Control diseases	N	Unit deleted and split into SFIAQUA221A Control predators and pests, and SFIAQUA222A Control diseases
SFIAQUA219A	Operate and maintain high technology water treatment components	SFIAQUA219B	Operate and maintain high technology water treatment components	E	Employability skills and licensing statements added; minor rewording; holding environment added to scope; template changes
SFIAQUA220A	Use waders	New unit
SFIAQUA301B	Oversee and undertake effluent and waste treatment and disposal	SFIAQUA301C	Oversee and undertake effluent and waste treatment and disposal	E	Employability skills and licensing statements added; minor rewording; template changes
SFIAQUA302B	Construct or install stock culture structures and farm structures	SFIAQUA302C	Construct or install stock culture, holding and farm structures	E	Employability skills and licensing statements added; minor rewording; holding structures added to scope; template changes
SFIAQUA303B	Coordinate stock handling activities	SFIAQUA303C	Coordinate stock handling activities	E	Employability skills and licensing statements added; minor rewording; held species added to scope; template changes
SFIAQUA305B	Optimise feed uptake	N	Unit deleted, replaced by new unit SFIAQUA318A Coordinate feed activities, withless elements.
SFIAQUA308B	Maintain water quality and environmental monitoring	SFIAQUA308C	Maintain water quality and environmental monitoring	E	Employability skills and licensing statements added; minor rewording; held species added to scope; template changes
SFIAQUA309B	Oversee harvest and post-harvest activities	SFIAQUA309C	Oversee harvest and post-harvest activities	E	Employability skills and licensing statements added; minor rewording; held species added to scope; template changes
SFIAQUA310B	Oversee emergency procedures in an aquacultural enterprise	N	Unit deleted, replaced by SFIAQUA315A Oversee emergency procedures for on-land operations
SFIAQUA311A	Oversee production and maintain algal or live-feed cultures	SFIAQUA311B	Oversee production and maintain algal or live-feed cultures	E	Employability skills and licensing statements added; minor rewording; template changes
SFIAQUA312A	Oversee the control of pests, predators and diseases	N	Unit deleted and split into SFIAQUA316A Oversee the control of predators and pests and SFIAQUA317A Oversee the control of diseases
SFIAQUA313A	Oversee operations of high technology water treatment components	SFIAQUA313B	Oversee operations of high technology water treatment components	E	Employability skills and licensing statements added; minor rewording; culture or holding structure added to scope; template changes
SFIAQUA314A	Support hatchery operations	New unit
SFIAQUA315A	Oversee emergency procedures for on-land operations	N	New unit based on SFIAQUA310B, focus is now on on-land seafood operations
SFIAQUA316A	Oversee the control of predators and pests	N	New unit based on SFIAQUA312A, focus is on predators and pests
SFIAQUA317A	Oversee the control of diseases	N	New unit based on SFIAQUA312A, focus is on diseases
SFIAQUA318A	Coordinate feed activities	N	New unit based on SFIAQUA305B/ Elements and performance criteria have changed.
SFIAQUA401B	Develop and implement a stock health program	SFIAQUA401C	Develop and implement a stock health program	E	Employability skills and licensing statements added; minor rewording; ornamental and holding facilities added to scope; template changes
SFIAQUA402B	Coordinate construction or installation of stock culture and farm structures	SFIAQUA402C	Coordinate construction or installation of stock culture, holding and farm structures	E	Employability skills and licensing statements added; minor rewording; ornamental and holding facilities added to scope; template changes
SFIAQUA404B	Operate hatchery	SFIAQUA404C	Operate hatchery	E	Employability skills and licensing statements added; minor rewording; ornamental sector added to scope; template changes
SFIAQUA405B	Develop emergency procedures for an aquaculture enterprise	SFIAQUA412A	Develop emergency procedures for on-land operations	N	Unit replaced by SFIAQUA412A Develop emergency procedures for on land operations
SFIAQUA406B	Seed and harvest round pearls	SFIAQUA406C	Seed and harvest round pearls	E	Employability skills and licensing statements added; minor rewording; template changes
SFIAQUA407B	Coordinate sustainable aquacultural practices	SFIAQUA407C	Coordinate sustainable aquacultural practices	E	Employability skills and licensing statements added; minor rewording; ornamental and holding facilities added to scope; template changes
SFIAQUA408B	Supervise harvest and post-harvest activities	SFIAQUA408C	Supervise harvest and post-harvest activities	E	Employability skills and licensing statements added; minor rewording; held stock added to scope; template changes
SFIAQUA409A	Implement, monitor and review stock production	SFIAQUA409B	Implement, monitor and review stock production	E	Employability skills and licensing statements added; minor rewording; held species added to scope; template changes
SFIAQUA410A	Implement a program to operate, maintain or upgrade a system comprising high technology water treatment components	SFIAQUA410B	Implement a program to operate, maintain or upgrade a system comprising high technology water treatment components	E	Employability skills and licensing statements added; minor rewording; holding tanks added to scope; template changes
SFIAQUA411A	Manage water quality and environmental monitoring in enclosed systems	New unit
SFIAQUA501B	Develop a stock nutrition program	SFIAQUA501C	Develop a stock nutrition program	E	Employability skills and licensing statements added; minor rewording; holding environments added to scope; template changes
SFIAQUA502B	Develop and implement an aquaculture breeding strategy	SFIAQUA502C	Develop and implement an aquaculture breeding strategy	E	Employability skills and licensing statements added; minor rewording; ornamental enterprise added to scope; template changes
SFIAQUA503B	Establish an aquacultural enterprise	SFIAQUA503C	Establish an aquacultural enterprise	E	Employability skills and licensing statements added; minor rewording; ornamental enterprise added to scope; template changes
SFIAQUA504B	Plan ecologically sustainable aquacultural practices	SFIAQUA504C	Plan environmentally sustainable aquacultural practices	E	Employability skills and licensing statements added; minor rewording; ornamental practices added to scope; template changes
SFIAQUA505B	Plan stock health management	SFIAQUA505C	Plan stock health management	E	Employability skills and licensing statements added; minor rewording; template changes
SFIAQUA507B	Plan and design water supply and disposal systems	SFIAQUA507C	Plan and design water supply and disposal systems	E	Employability skills and licensing statements added; minor rewording; template changes
SFIAQUA508B	Plan and design stock culture systems and structures	SFIAQUA508C	Plan and design stock culture or holding systems and structures	E	Employability skills and licensing statements added; minor rewording; holding facilities added to scope; template changes
SFIAQUA509A	Develop stock production plan	SFIAQUA509B	Develop stock production plan	E	Employability skills and licensing statements added; minor rewording; ornamental enterprise added to scope; template changes
SFIAQUA510A	Select, plan or design a system or facility utilising high technology water treatment components	SFIAQUA510B	Select, plan or design a system or facility utilising high technology water treatment components	E	Employability skills and licensing statements added; minor rewording; holding facilities added to scope; template changes
SFICOMP201A	Undertake a local operation	SFICOMP201B	Undertake a local operation	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP202A	Conduct field observations	SFICOMP202B	Conduct field observations	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP203A	Promote sustainable use of local marine and freshwater environments	SFICOMP203B	Promote sustainable use of local marine and freshwater environments	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP204A	Present evidence in a court setting	SFICOMP204B	Present evidence in a court setting	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP205A	Communicate effectively in cross-cultural environments	SFICOMP205B	Communicate effectively in cross-cultural environments	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP302B	Exercise compliance powers	SFICOMP302C	Exercise compliance powers	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP306B	Implement aquaculture compliance	SFICOMP411A	Implement aquaculture compliance	N	Unit deleted and replaced by SFICOMP411A, with additional requirements at AQF 4
SFICOMP308B	Monitor fish catches for legal compliance	SFICOMP308C	Monitor fish catches for legal compliance	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP309B	Operate in remote areas	SFICOMP412A	Operate in remote areas	N	Unit deleted and replaced by SFICOMP412A with additional requirements at AQF 4
SFICOMP310B	Operate off-road vehicles	SFICOMP310C	Operate off-road vehicles	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP311B	Operate vehicles on-road	Unit deleted
SFICOMP313B	Promote fisheries management awareness programs	SFICOMP410A	Promote fisheries management awareness programs	N	Unit deleted and replaced by SFICOMP410A, with additional requirements at AQF 4
SFICOMP314B	Undertake patrol operations	SFICOMP409A	Plan and undertake patrol operations	N	Unit deleted and replaced by SFICOMP409A with additional requirements at AQF 4
SFICOMP315A	Support the judicial process	New unit, replaces previously imported PUALAW003A and PUAPOL009A with reduced requirements
SFICOMP316A	Gather, collate and record information	New unit, replaces previously imported PUAPOL004A with reduced requirements
SFICOMP317A	Facilitate effective communication in the workplace	New unit, replaces previously imported PUAPOL006A with reduced requirements
SFICOMP318A	Perform administrative duties	New unit, replaces previously imported PUAPOL010A with reduced requirements
SFICOMP401B	Administer the district office	SFICOMP401C	Administer the district office	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP402B	Plan the surveillance operation	SFICOMP402C	Plan the surveillance operation	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP403B	Operate and maintain surveillance equipment	SFICOMP403C	Operate and maintain surveillance equipment	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP404B	Operate an observation post	SFICOMP404C	Operate an observation post	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP405B	Perform post-surveillance duties	SFICOMP405C	Perform post-surveillance duties	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP406B	Perform mobile surveillance	SFICOMP406C	Perform mobile surveillance	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP407B	Undertake prosecution procedures for magistrate’s court	SFICOMP407C	Undertake prosecution procedures for magistrate’s court	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP413A	Maintain operational safety	New unit, replaces previously imported PUAPOL005A with reduced requirements
SFICOMP414A	Manage own professional performance	New unit, replaces previously imported PUAPOL011A with reduced requirements
SFICOMP415A	Board vessel at sea	New unit
SFICOMP501B	Conduct an investigative audit	SFICOMP501C	Conduct an investigative audit	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP502B	Contribute to fisheries management	SFICOMP502C	Contribute to fisheries management	E	Employability skills and licensing statements added; minor rewording; template changes
SFICOMP503B	Undertake the prosecution in a trial	SFICOMP503C	Undertake the prosecution in a trial	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIST201B	Prepare, cook and retail seafood products	SFIDIST201C	Prepare, cook and retail seafood products	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIST202B	Retail fresh, frozen and live seafood	SFIDIST202C	Retail fresh, frozen and live seafood	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIST301B	Wholesale product	SFIDIST301C	Wholesale product	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIST401B	Buy seafood product	SFIDIST401C	Buy seafood product	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIST501B	Export product	SFIDIST501C	Export product	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIST502B	Import product	SFIDIST502C	Import product	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIVE301A	Work effectively as a diver in the seafood industry	SFIDIVE301B	Work effectively as a diver in the seafood industry	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIVE302A	Perform diving operations using surface-supplied breathing apparatus	SFIDIVE302B	Perform diving operations using surface-supplied breathing apparatus	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIVE303A	Perform diving operations using self-contained underwater breathing apparatus	SFIDIVE303B	Perform diving operations using self-contained underwater breathing apparatus	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIVE304A	Undertake emergency procedures in diving operations using surface-supplied breathing apparatus	SFIDIVE304B	Undertake emergency procedures in diving operations using surface-supplied breathing apparatus	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIVE305A	Undertake emergency procedures in diving operations using self-contained underwater breathing apparatus	SFIDIVE305B	Undertake emergency procedures in diving operations using self-contained underwater breathing apparatus	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIVE306A	Perform compression chamber diving operations	SFIDIVE306B	Perform compression chamber diving operations	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIVE307A	Perform underwater work in the aquaculture sector	SFIDIVE307B	Perform underwater work in the aquaculture sector	E	Employability skills and licensing statements added; minor rewording; template changes
SFIDIVE308A	Perform underwater work in the wild catch sector	SFIDIVE308B	Perform underwater work in the wild catch sector	E	Employability skills and licensing statements added; minor rewording; template changes
SFIEMS201A	Participate in environmentally sustainable work practices	SFIEMS201B	Participate in environmentally sustainable work practices	E	Employability skills and licensing statements added; minor rewording; template changes
SFIEMS301A	Implement and monitor environmentally sustainable work practices	SFIEMS301B	Implement and monitor environmentally sustainable work practices	E	Employability skills statement added; minor rewording; template changes
SFIEMS302A	Act to prevent interaction with protected species	SFIEMS302B	Act to prevent interaction with protected species	E	Employability skills and licensing statements added; minor rewording; template changes
SFIEMS401A	Conduct an internal audit of an environmental management system	SFIEMS401B	Conduct an internal audit of an environmental management system	E	Employability skills and licensing statements added; minor rewording; template changes
SFIEMS501A	Develop workplace policy for sustainability	SFIEMS501B	Develop workplace policy for sustainability	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFCHA301B	Develop information and advice on fishing charter trips	SFIFCHA301C	Develop information and advice on fishing charter trips	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFCHA302B	Operate an inshore day charter	SFIFCHA302C	Operate an inshore day charter	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFCHA501B	Plan and manage extended fishing charter trips	SFIFCHA501C	Plan and manage extended fishing charter trips	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH201B	Provide support for diving operations	SFIFISH201C	Provide support for diving operations	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH202B	Cook on board a vessel	SFIFISH202C	Cook on board a vessel	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH203B	Maintain, prepare, deploy and retrieve trawls to land catch	SFIFISH203C	Maintain, prepare, deploy and retrieve trawls to land catch	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH204B	Maintain, prepare, deploy and retrieve pots and traps to land catch	SFIFISH204C	Maintain, prepare, deploy and retrieve pots and traps to land catch	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH205B	Maintain, prepare, deploy and retrieve drop lines and long lines to land catch	SFIFISH205C	Maintain, prepare, deploy and retrieve drop lines and long lines to land catch	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH206B	Maintain, prepare, deploy and retrieve hand operated lines to land catch	SFIFISH206C	Maintain, prepare, deploy and retrieve hand operated lines to land catch	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH207B	Maintain, prepare, deploy and retrieve beach seines, mesh nets or gill nets to land catch	SFIFISH207C	Maintain, prepare, deploy and retrieve beach seines, mesh nets or gill nets to land catch	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH208B	Maintain, prepare, deploy and retrieve purse seines to land catch	SFIFISH208C	Maintain, prepare, deploy and retrieve purse seines to land catch	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH209B	Maintain the temperature of seafood	SFIFISH209C	Maintain the temperature of seafood	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH210B	Assemble and repair damaged netting	SFIFISH210C	Assemble and repair damaged netting	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH214A	Contribute to at-sea processing of seafood	SFIFISH214B	Contribute to at-sea processing of seafood	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH215A	Apply deckhand skills aboard a fishing vessel	SFIFISH215B	Apply deckhand skills aboard a fishing vessel	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH301B	Adjust and position trawls	SFIFISH310A	Adjust and position fishing gear	N	Unit deleted. Merged into new unit SFIFISH310A Adjust and position fishing gear
SFIFISH302B	Adjust and position pots and traps	SFIFISH310A	Adjust and position fishing gear	N	Unit deleted. Merged into new unit SFIFISH310A Adjust and position fishing gear
SFIFISH303B	Adjust and position drop lines and long lines	SFIFISH310A	Adjust and position fishing gear	N	Unit deleted. Merged into new unit SFIFISH310A Adjust and position fishing gear
SFIFISH304B	Adjust and position hand operated lines	SFIFISH310A	Adjust and position fishing gear	N	Unit deleted. Merged into new unit SFIFISH310A Adjust and position fishing gear
SFIFISH305B	Adjust and position beach seines, mesh nets or gill nets	SFIFISH310A	Adjust and position fishing gear	N	Unit deleted. Merged into new unit SFIFISH310A Adjust and position fishing gear
SFIFISH306B	Adjust and position purse seines	SFIFISH310A	Adjust and position fishing gear	N	Unit deleted. Merged into new unit SFIFISH310A Adjust and position fishing gear
SFIFISH307B	Perform breath hold diving operations	SFIFISH307C	Perform breath-hold diving operations	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH309A	Construct nets and customise design	SFIFISH309B	Construct nets and customise design	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH311A	Operate vessel deck machinery and lifting appliance	New unit
SFIFISH401B	Locate fishing grounds and stocks of fish	SFIFISH401C	Locate fishing grounds and stocks of fish	E	Employability skills and licensing statements added; minor rewording; template changes
SFIFISH402B	Manage and control fishing operations	SFIFISH402C	Manage and control fishing operations	E	Employability skills and licensing statements added; minor rewording; template changes
SFILEAD401A	Develop and promote knowledge of the industry sector	SFILEAD401B	Develop and promote knowledge of the industry sector	E	Employability skills and licensing statements added; minor rewording; template changes
SFILEAD402A	Negotiate effectively for the sector	SFILEAD402B	Negotiate effectively for the sector	E	Employability skills and licensing statements added; minor rewording; template changes
SFILEAD403A	Demonstrate commitment and professionalism	SFILEAD403B	Demonstrate commitment and professionalism	E	Employability skills and licensing statements added; minor rewording; template changes
SFILEAD404A	Provide expert information to a Management Advisory Committee	SFILEAD407A	Provide expert information to a resource management group	E	Unit deleted replaced by new unit SFILEAD407A Provide expert information to a resource management group
SFILEAD405A	Analyse information to develop strategic fisheries management options within the Management Advisory Committee	SFILEAD408A	Analyse information to develop strategic seafood management options	E	Unit deleted, replaced by new unit SFILEAD408A Analyse information to develop strategic seafood management options
SFILEAD406A	Negotiate collective outcomes within the Management Advisory Committee process	SFILEAD409A	Negotiate collective outcomes within the resource management group process	E	Unit deleted replaced by new unit SFI409A Negotiate collective outcomes within the resource management group process.
SFILEAD501B	Develop and promote industry knowledge	SFILEAD501C	Develop and promote industry knowledge	E	Employability skills and licensing statements added; minor rewording; template changes
SFILEAD502B	Shape strategic thinking	SFILEAD502C	Shape strategic thinking	E	Employability skills and licensing statements added; minor rewording; template changes
SFILEAD503B	Cultivate productive working relationships	SFILEAD503C	Cultivate productive working relationships	E	Employability skills and licensing statements added; minor rewording; template changes
SFILEAD504B	Plan and achieve change and results	SFILEAD504C	Plan and achieve change and results	E	Employability skills and licensing statements added; minor rewording; template changes
SFILEAD505B	Communicate with influence	SFILEAD505C	Communicate with influence	E	Employability skills and licensing statements added; minor rewording; template changes
SFILEAD506B	Demonstrate personal drive and integrity	SFILEAD506C	Demonstrate personal drive and integrity	E	Employability skills and licensing statements added; minor rewording; template changes
SFILEAD507B	Provide corporate leadership	SFILEAD507C	Provide corporate leadership	E	Employability skills and licensing statements added; minor rewording; template changes
SFIOBSV301A	Monitor and record fishing operations	SFIOBSV301B	Monitor and record fishing operations	E	Employability skills and licensing statements added; minor rewording; template changes
SFIOBSV302A	Collect reliable scientific data and samples	SFIOBSV302B	Collect reliable scientific data and samples	E	Employability skills and licensing statements added; minor rewording; template changes
SFIOBSV303A	Collect routine fishery management data	SFIOBSV303B	Collect routine fishery management data	E	Employability skills and licensing statements added; minor rewording; template changes
SFIOBSV304A	Analyse and report on-board observations	SFIOBSV304B	Analyse and report onboard observations	E	Employability skills and licensing statements added; minor rewording; template changes
SFIOHS301B	Implement OHS policies and guidelines	SFIOHS301C	Implement OHS policies and guidelines	E	Employability skills and licensing statements added; minor rewording; template changes
SFIOHS501B	Establish and maintain the enterprise OHS program	SFIOHS501C	Establish and maintain the enterprise OHS program	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC101B	Clean fish	SFIPROC101C	Clean fish	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC102B	Clean work area	SFIPROC102C	Clean work area	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC105A	Fillet fish and prepare portions	SFIPROC105B	Fillet fish and prepare portions	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC106A	Work with knives	SFIPROC106B	Work with knives	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC201B	Head and peel crustaceans	SFIPROC201C	Head and peel crustaceans	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC202B	Process squid, cuttlefish and octopus	SFIPROC202C	Process squid, cuttlefish and octopus	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC203B	Shuck molluscs	SFIPROC203C	Shuck molluscs	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC302B	Handle and pack sashimi-grade fish	SFIPROC302C	Handle and pack sashimi-grade fish	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC304A	Boil and pack crustaceans	SFIPROC304B	Boil and pack crustaceans	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC305A	Slaughter and process crocodiles	SFIPROC305B	Slaughter and process crocodiles	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC401B	Evaluate a batch of seafood	SFIPROC401C	Evaluate a batch of seafood	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC402B	Maintain hygiene standards while servicing a food-handling area	SFIPROC402C	Maintain hygiene standards while servicing a food handling area	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC403B	Follow basic food safety practices	SFIPROC403C	Follow basic food safety practices	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC404B	Apply and monitor food safety requirements	SFIPROC404C	Apply and monitor food safety requirements	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC405B	Oversee the implementation of a food safety program in the workplace	SFIPROC405C	Oversee the implementation of a food safety program in the workplace	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC406B	Develop food safety programs	SFIPROC406C	Develop food safety programs	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC407B	Conduct food safety audits	SFIPROC407C	Conduct internal food safety audits	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC501B	Manage seafood processing production unit/s	SFIPROC501C	Manage seafood processing production units	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC502B	Produce technical reports on seafood processing systems	SFIPROC502C	Produce technical reports on seafood processing systems	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC503B	Analyse seafood packaging requirements	SFIPROC503C	Analyse seafood packaging requirements	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC504B	Design and manage a product recall	SFIPROC504C	Design and manage a product recall	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC601B	Establish costs and/or conditions for sale of seafood product	SFIPROC601C	Establish costs and/or conditions for sale of seafood product	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC602B	Plan and manage seafood and related product concept development	SFIPROC602C	Plan and manage seafood and related product concept development	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC603B	Develop and manage seafood and related product production trials	SFIPROC603C	Develop and manage seafood and related product production trials	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC604B	Plan and develop formulations and/or specifications for new seafood product	SFIPROC604C	Plan and develop formulations and/or specifications for new seafood product	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC606B	Develop and implement energy control systems in seafood processing environments	SFIPROC606C	Develop and implement energy control systems in seafood processing environments	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC607B	Prepare work instructions for new seafood processing tasks	SFIPROC607C	Prepare work instructions for new seafood processing tasks	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC608B	Provide practical and/or commercial advice to seafood users	SFIPROC608C	Provide practical and/or commercial advice to seafood users	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC609B	Monitor the seafood business environment to determine threats and opportunities	SFIPROC609C	Monitor the seafood business environment to determine threats and opportunities	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC610B	Establish and manage effective external relationships	SFIPROC610C	Establish and manage effective external relationships	E	Employability skills and licensing statements added; minor rewording; template changes
SFIPROC611B	Participate in a media interview or presentation	SFIPROC611C	Participate in a media interview or presentation	E	Employability skills and licensing statements added; minor rewording; template changes
SFISHIP201B	Comply with organisational and legislative requirements	SFISHIP201C	Comply with organisational and legislative requirements	E	Employability skills and licensing statements added; minor rewording; template changes
SFISHIP202B	Contribute to safe navigation	SFISHIP202C	Contribute to safe navigation	E	Employability skills and licensing statements added; minor rewording; template changes
SFISHIP205B	Maintain marine plant	SFISHIP205C	Maintain marine plant	E	Employability skills and licensing statements added; minor rewording; template changes
SFISHIP206B	Operate a small vessel	SFISHIP206C	Operate a small vessel	E	Employability skills and licensing statements added; minor rewording; template changes
SFISHIP207B	Operate and maintain outboard motors	SFISHIP207C	Operate and maintain outboard motors	E	Employability skills and licensing statements added; minor rewording; template changes
SFISHIP208B	Operate low powered diesel engines	SFISHIP208C	Operate low powered diesel engines	E	Employability skills and licensing statements added; minor rewording; template changes
SFISHIP209B	Operate marine communications equipment	Unit deleted, Refer to TDM07 for current maritime operations units. TDMME507B may be a suitable replacement.
SFISHIP211B	Prepare for maintenance	SFISHIP211C	Prepare for maintenance	E
SFISHIP213B	Operate Inmarsat C communications equipment	Unit deleted Refer to TDM07 for current maritime operations units
SFISHIP212B	Take emergency action on board a vessel	Unit deleted, Refer to TDM07 for current maritime operations units. TDMMF1107B, TDMMF5407A, TDMMF5507A may be suitable replacements.
SFISHIP301B	Apply emergency procedures on board a ship	Unit deleted, Refer to TDM07 for current maritime operations units. TDMMF1107B, TDMMF5407A, TDMMF5507A may be suitable replacements.
SFISTOR201B	Prepare and pack stock for live transport	SFISTOR204A	Prepare, pack and dispatch stock for live transport	N	Unit deleted and replaced by SFISTOR204A and SFISTOR205A to accommodate live and non live product in separate units.
SFISTOR201B	Prepare and pack stock for live transport	SFISTOR205A	Prepare, pack and dispatch non-live product	N	Unit deleted and replaced by SFISTOR204A and SFISTOR205A to accommodate live and non live product in separate units.
SFISTOR202B	Receive and distribute product	SFISTOR202C	Receive and distribute product	E	Employability skills and licensing statements added; minor rewording; template changes
SFISTOR203B	Assemble and load refrigerated product	SFISTOR203C	Assemble and load refrigerated product	E	Employability skills and licensing statements added; minor rewording; template changes
SFISTOR301B	Operate refrigerated storerooms	SFISTOR301C	Operate refrigerated storerooms	E	Employability skills and licensing statements added; minor rewording; template changes

Mapping of imported units

Unit Code	Unit Title	Source Training Package
ACMCAS305A	Maintain aquascapes and aquatic animals	ACM10
ACMCAS403A	Design, construct and maintain aquascapes	ACM10
BSBFIA402A	Report on financial activity	BSB07
RIISAM203A	Use hand and power tools	RII09
RIISAM204A	Operate small plant and equipment	RII09
RIICCM205A	Carry out manual excavation	RII09
RIICRC208A	Lay pipes	RII09
RIICCM211A	Erect and dismantle temporary fencing and gates	RII09
RIICCM208A	Carry out basic levelling	RII09
RIISAM201A	Handle resources and infrastructure materials and safely dispose of non toxic materials	RII09
BSBITU309A	Produce desktop published documents	BSB07
BSBITU404A	Produce complex desktop published documents	BSB07
BSBFIA302A	Process payroll	BSB07
BSBFIA303A	Process accounts payable and receivable	BSB07
BSBADM407B	Administer projects	BSB07
BSBFIA401A	Prepare financial reports	BSB07
BSBADM502B	Manage meetings	BSB07
BSBADM504B	Plan or review administrative systems	BSB07
BSBFIM502A	Manage payroll	BSB07
BSBATSIC411C	Communicate with the community	BSB07
BSBAUD402B	Participate in a quality audit	BSB07
BSBCMM401A	Make a presentation	BSB07
BSBWOR204A	Use business technology	BSB07
BSBINM201A	Process and maintain workplace information	BSB07
BSBWOR301A	Organise personal work priorities and development	BSB07
BSBINM301A	Organise workplace information	BSB07
BSBITU306A	Design and produce business documents	BSB07
BSBADM311A	Maintain business resources	BSB07
BSBFIA301A	Maintain financial records	BSB07
BSBCUS301A	Deliver and monitor a service to customers	BSB07
BSBINN301A	Promote innovation in a team environment	BSB07
BSBLED401A	Develop teams and individuals	BSB07
BSBRES401A	Analyse and present research information	BSB07
BSBADM409A	Coordinate business resources	BSB07
BSBCUS401A	Coordinate implementation of customer service strategies	BSB07
BSBOHS407A	Monitor a safe workplace	BSB07
BSBRSK401A	Identify risk and apply risk management processes	BSB07
BSBPMG510A	Manage projects	BSB07
BSBCUS201A	Deliver a service to customers	BSB07
BSBCUS402A	Address customer needs	BSB07
BSBCUS403A	Implement customer service standards	BSB07
BSBITU305A	Conduct online transactions	BSB07
BSBRKG402B	Provide information from and about records	BSB07
BSBITU203A	Communicate electronically	BSB07
BSBEBU401A	Review and maintain a website	BSB07
BSBEBU501A	Investigate and design e business solutions	BSB07
BSBFLM303C	Contribute to effective workplace relationships	BSB07
BSBFLM306C	Provide workplace information and resourcing plans	BSB07
BSBFLM309C	Support continuous improvement systems and processes	BSB07
BSBFLM311C	Support a workplace learning environment	BSB07
BSBFLM312C	Contribute to team effectiveness	BSB07
BSBMGT401A	Show leadership in the workplace	BSB07
BSBWOR401A	Establish effective workplace relationships	BSB07
BSBMGT402A	Implement operational plan	BSB07
BSBINM401A	Implement workplace information system	BSB07
BSBMGT403A	Implement continuous improvement	BSB07
BSBWOR402A	Promote team effectiveness	BSB07
BSBWOR501B	Manage personal work priorities and professional development	BSB07
BSBMGT515A	Manage operational plan	BSB07
BSBMGT516C	Facilitate continuous improvement	BSB07
BSBINN502A	Build and sustain an innovative work environment	BSB07
BSBLED501A	Develop a workplace learning environment	BSB07
BSBHRM401A	Review human resources functions	BSB07
BSBHRM402A	Recruit, select and induct staff	BSB07
BSBWRK509A	Manage industrial relations	BSB07
BSBHRM501A	Manage human resources services	BSB07
BSBHRM506A	Manage recruitment selection and induction processes	BSB07
BSBINM501A	Manage an information or knowledge management system	BSB07
BSBITU307A	Develop keyboarding speed and accuracy	BSB07
BSBITS401A	Maintain business technology	BSB07
BSBMGT404A	Lead and facilitate off site staff	BSB07
BSBMGT502B	Manage people performance	BSB07
BSBFIM501A	Manage budgets and financial plans	BSB07
BSBMGT616A	Develop and implement strategic plans	BSB07
BSBMGT617A	Develop and implement a business plan	BSB07
BSBMGT605B	Provide leadership across the organisation	BSB07
BSBINM601A	Manage knowledge and information	BSB07
BSBMKG413A	Promote products and services	BSB07
BSBPUR401B	Plan purchasing	BSB07
BSBPUR402B	Negotiate contracts	BSB07
BSBPUR501B	Develop, implement and review purchasing strategies	BSB07
BSBPUR502B	Manage supplier relationships	BSB07
BSBPUR504B	Manage a supply chain	BSB07
BSBREL401A	Establish networks	BSB07
BSBRKG304B	Maintain business records	BSB07
BSBRSK501A	Manage risk	BSB07
BSBSMB301A	Investigate micro business opportunities	BSB07
BSBSMB401A	Establish legal and risk management requirements of small business	BSB07
BSBSMB402A	Plan small business finances	BSB07
BSBSMB403A	Market the small business	BSB07
BSBSMB404A	Undertake small business planning	BSB07
BSBSMB405A	Monitor and manage small business operations	BSB07
BSBSMB406A	Manage small business finances	BSB07
BSBSMB407A	Manage a small team	BSB07
BSBSUS201A	Participate in environmentally sustainable work practices	BSB07
BSBSUS301A	Implement and monitor environmentally sustainable work practices	BSB07
BSBSUS501A	Develop workplace policy and procedures for sustainability	BSB07
BSBWOR404B	Develop work priorities	BSB07
BSBWRT401A	Write complex documents	BSB07
CHCCD404D	Develop and implement community programs	CHC08
FDFOP1009A	Follow work procedures to maintain quality	FDF10
FDFOP2063A	Apply quality systems and procedures	FDF10
FDFFS2001A	Implement the food safety program and procedures	FDF10
FDFFS3001A	Monitor the implementation of quality and food safety programs	FDF10
FDFOP2011A	Conduct routine maintenance	FDF10
FDFTEC3001A	Participate in a HACCP team	FDF10
FDFTEC3002A	Implement the pest prevention program	FDF10
FDFOP2013A	Apply sampling procedures	FDF10
FDFPPL3002A	Report on workplace performance	FDF10
FDFPPL3003A	Support and mentor individuals and groups	FDF10
FDFOP2010A	Work with temperature controlled stock	FDF10
FDFOP2019A	Fill and close product in cans	FDF10
FDFOP2023A	Operate a packaging process	FDF10
FDFOP3004A	Operate interrelated processes in a packaging system	FDF10
FDFOP2028A	Operate a mixing or blending process	FDF10
FDFOP1005A	Operate basic equipment	FDF10
FDFOP2036A	Operate an extrusion process	FDF10
FDFOP2040A	Operate a heat treatment process	FDF10
FDFTEC3003A	Apply raw materials, ingredient and process knowledge to production problems	FDF10
FDFOP1006A	Monitor process operation	FDF10
FDFOP2044A	Operate a retort process	FDF10
FDFOP2045A	Operate pumping equipment	FDF10
FDFOP2046A	Operate a production process	FDF10
FDFOP3003A	Operate interrelated processes in a production system	FDF10
FDFOP1007A	Participate effectively in a workplace environment	FDF10
FDFOP2056A	Operate a freezing process	FDF10
FNSACC301A	Process financial transactions and extract interim reports	FNS10
FNSORG604A	Establish outsourced services and monitor performance	FNS10
FPIFGM3202A	Extract seed	FPI05
FPIFGM2201A	Collect seed	FPI05
FPICOT2233A	Navigate in forest areas	FPI05
HLTFA301B	Apply first aid	HLT07
LGACOM502B	Devise and conduct community consultations	LGA04
MEM18001C	Use hand tools	MEM05
MEM18002B	Use power tools/hand held operations	MEM05
MEM15001B	Perform basic statistical quality control	MEM05
MSACMC210A	Manage the impact of change on own work	MSA07
MSACMC410A	Lead change in a manufacturing environment	MSA07
MSACMC411A	Lead a competitive manufacturing team	MSA07
MSACMC413A	Lead team culture improvement	MSA07
MSACMS200A	Apply competitive manufacturing practices	MSA07
MSACMS201A	Sustain process improvements	MSA07
MSACMS400A	Implement a competitive manufacturing system	MSA07
MSACMS401A	Ensure process improvements are sustained	MSA07
MSACMS405A	Lead a manufacturing team using a balanced score card approach	MSA07
MSACMT221A	Apply Just in Time (JIT) procedures	MSA07
MSACMT230A	Apply cost factors to work practices	MSA07
MSACMT231A	Interpret product costs in terms of customer requirements	MSA07
MSACMT240A	Apply 5S procedures in a manufacturing environment	MSA07
MSACMT250A	Monitor process capability	MSA07
MSACMT251A	Apply quality standards	MSA07
MSACMT260A	Use planning software systems in manufacturing	MSA07
MSACMT261A	Use SCADA systems in manufacturing	MSA07
MSACMT280A	Undertake root cause analysis	MSA07
MSACMT281A	Contribute to the application of a proactive maintenance strategy	MSA07
MSACMT421A	Facilitate a Just in Time (JIT) system	MSA07
MSACMT423A	Monitor a manufacturing levelled pull system	MSA07
MSACMT430A	Improve cost factors in work practices	MSA07
MSACMT432A	Analyse manual handling processes	MSA07
MSACMT440A	Lead 5S in a manufacturing environment	MSA07
MSACMT441A	Facilitate continuous improvement in manufacturing	MSA07
MSACMT450A	Undertake process capability improvements	MSA07
MSACMT451A	Mistake proof a production process	MSA07
MSACMT452A	Apply statistics to processes in manufacturing	MSA07
MSACMT453A	Use six sigma techniques	MSA07
MSACMT460A	Facilitate the use of planning software systems in manufacturing	MSA07
MSACMT461A	Facilitate SCADA systems in a manufacturing team or work area	MSA07
MSACMT482A	Assist in implementing a proactive maintenance strategy	MSA07
MSACMT483A	Support proactive maintenance	MSA07
MSACMC611A	Manage people relationships	MSA07
MSACMS600A	Develop a competitive manufacturing system	MSA07
MSACMT620A	Develop quick changeover procedures	MSA07
MSACMT650A	Determine and improve process capability	MSA07
MSACMT670A	Develop and manage sustainable energy practices	MSA07
MSAPMOPS405A	Identify problems in fluid power system	MSA07
MSAPMOPS406A	Identify problems in electronic control systems	MSA07
MSAPMPER300B	Issue work permits	MSA07
MSAPMSUP390A	Use structured problem solving tools	MSA07
MSAPMSUP310A	Contribute to development of plant documentation	MSA07
MTMCOR402B	Facilitate Quality Assurance process	MTM07
MTMP2002B	Prepare animals for slaughter	MTM07
MTMMP70C	Participate in OH&S risk control process	MTM07
MTMMP72C	Facilitate hygiene and sanitation performance	MTM07
MTMMP77C	Participate in product recall	MTM07
MTMMP83C	Establish sampling program	MTM07
MTMPS5603B	Develop, manage and maintain quality systems	MTM07
MTMPSR406B	Manage and maintain a food safety plan	MTM07
MTMPSR5601B	Design and manage the food safety system	MTM07
FDFOP2061A	Use numerical applications in the workplace	FDF10
MTMS34C	Prepare product formulations	MTM07
MTMS38C	Smoke product	MTM07
MSAPMSUP303A	Identify equipment faults	MSA07
MSL924001A	Process and interpret data	MSL09
MSL973001A	Perform basic tests	MSL09
MSL933001A	Maintain the laboratory/field workplace fit for purpose	MSL09
PSPETHC301B	Uphold the values and principles of public service	PSP04
PSPETHC401A	Uphold and support the values and principles of public service	PSP04
PSPREG401C	Exercise regulatory powers	PSP04
PSPREG404C	Investigate non-compliance	PSP04
PSPREG409B	Prepare a brief of evidence	PSP04
PSPREG410B	Give evidence	PSP04
PSPREG411A	Gather information through interviews	PSP04
PSPREG418A	Advise on progress of investigations	PSP04
PSPREG502A	Coordinate investigation processes	PSP04
PSPREG415A	Receive and validate data	PSP04
PSPREG412A	Gather and manage evidence	PSP04
PSPREG407B	Produce formal record of interview	PSP04
PSPPOL501A	Develop organisation policy	PSP04
PSPPOL601A	Develop public policy	PSP04
PSPFRAU401B	Monitor data for indicators of fraud	PSP04
PSPLEGN301B	Comply with legislation in the public sector	PSP04
PUAPOL028B	Manage investigation information processes	PUA00
PUATEA001B	Work in a team	PUA00
AHCPGD206A	Conduct visual inspection of park facilities	AHC10
AHCINF202A	Install, maintain and repair fencing	AHC10
AHCINF203A	Maintain properties and structures	AHC10
AHCMOM204A	Undertake operational maintenance of machinery	AHC10
AHCARB205A	Operate and maintain chainsaws	AHC10
AHCMOM205A	Operate vehicles	AHC10
AHCMOM304A	Operate machinery and equipment	AHC10
AHCMOM202A	Operate tractors	AHC10
AHCPMG201A	Treat weeds	AHC10
AHCPMG202A	Treat plant pests, diseases and disorders	AHC10
AHCCHM201A	Apply chemicals under supervision	AHC10
AHCLSC304A	Erect timber structures and features	AHC10
AHCINF303A	Plan and construct conventional fencing	AHC10
AHCINF301A	Implement property improvement, construction and repair	AHC10
AHCMOM305A	Operate specialised machinery and equipment	AHC10
AHCCHM303A	Prepare and apply chemicals	AHC10
AHCCHM304A	Transport, handle and store chemicals	AHC10
AHCWRK305A	Coordinate work site activities	AHC10
AHCMOM402A	Supervise maintenance of property machinery and equipment	AHC10
AHCCHM401A	Minimise risks in the use of chemicals	AHC10
AHCCHM402A	Plan and implement a chemical use program	AHC10
AHCBUS402A	Cost a project	AHC10
AHCWRK403A	Supervise work routines and staff performance	AHC10
AHCBUS404A	Operate within a budget framework	AHC10
AHCWRK502A	Collect and manage data	AHC10
AHCWRK503A	Prepare reports	AHC10
AHCPCM502A	Collect and classify plants	AHC10
AHCMOM501A	Manage machinery and equipment	AHC10
AHCCHM501A	Develop and manage a chemical use strategy	AHC10
AHCFAU201A	Recognise fauna	AHC10
AHCSAW201A	Conduct erosion and sediment control activities	AHC10
AHCILM201A	Maintain cultural places	AHC10
AHCNAR202A	Maintain wildlife habitat refuges	AHC10
AHCILM203A	Record information about country	AHC10
AHCILM202A	Observe and report plants and/or animals	AHC10
AHCNAR303A	Implement revegetation works	AHC10
AHCVPT303A	Survey pest animals	AHC10
AHCSAW302A	Implement erosion and sediment control measures	AHC10
AHCPMG407A	Monitor and evaluate the local pest management action plan	AHC10
AHCWRK404A	Ensure compliance with pest legislation	AHC10
AHCLPW304A	Carry out inspection of designated area	AHC10
AHCNAR301A	Maintain natural areas	AHC10
AHCNAR302A	Collect and preserve biological samples	AHC10
AHCPMG303A	Maintain biological cultures	AHC10
AHCCCF412A	Coordinate board/committee elections	AHC10
AHCCCF414A	Coordinate fund-raising activities	AHC10
AHCCCF415A	Coordinate social events to support group purposes	AHC10
AHCCCF416A	Present proposed courses of action to meeting	AHC10
AHCCCF413A	Service committees	AHC10
AHCILM303A	Work in an Indigenous community or organisation	AHC10
AHCNAR402A	Plan the implementation of revegetation works	AHC10
AHCSAW401A	Set out conservation earthworks	AHC10
AHCSAW402A	Supervise on-site implementation of conservation earthworks	AHC10
AHCCHM403A	Prepare safe operating procedures for calibration of equipment	AHC10
AHCPMG401A	Define the pest problem in a local area	AHC10
AHCPMG402A	Develop a pest management action plan within a local area	AHC10
AHCPMG403A	Develop monitoring procedures for the local pest management strategy	AHC10
AHCPMG404A	Coordinate the local pest management strategy	AHC10
AHCPMG405A	Implement pest management action plans	AHC10
AHCPMG406A	Investigate a reported pest treatment failure	AHC10
AHCILM403A	Contribute to the proposal for a negotiated outcome for a given area of country	AHC10
AHCLPW403A	Inspect and monitor cultural places	AHC10
AHCLPW405A	Monitor biodiversity	AHC10
AHCCCF409A	Participate in assessments of project submissions	AHC10
AHCLPW404A	Produce maps for land management purposes	AHC10
AHCILM401A	Protect places of cultural significance	AHC10
AHCNAR401A	Supervise natural area restoration works	AHC10
AHCCCF411A	Develop approaches to include cultural and human diversity	AHC10
AHCCCF405A	Develop community networks	AHC10
AHCCCF403A	Obtain and manage sponsorship	AHC10
AHCCCF407A	Obtain resources from community and group	AHC10
AHCCCF408A	Promote community programs	AHC10
AHCILM404A	Record and document community history	AHC10
AHCCCF410A	Support individuals in resource management change processes	AHC10
AHCWRK402A	Provide information on issues and policies	AHC10
AHCILM405A	Develop work practices to accommodate cultural identity	AHC10
AHCCCF404A	Contribute to association governance	AHC10
AHCILM508A	Propose a negotiated outcome for a given area of country	AHC10
AHCCCF504A	Support group and community changes in resource management	AHC10
AHCILM506A	Operate within community cultures and goals	AHC10
AHCCCF502A	Facilitate development of group goals and projects	AHC10
AHCCCF503A	Promote group formation and development	AHC10
AHCCCF505A	Contribute to regional planning process	AHC10
AHCCCF506A	Manage the incorporation of a group	AHC10
AHCLPW601A	Coordinate the preparation of a regional resource management plan	AHC10
AHCCCF601A	Map regional issues and stakeholders	AHC10
AHCINF204A	Fabricate and repair metal or plastic structures	AHC10
AHCBIO202A	Follow site quarantine procedures	AHC10
AHCLSK319A	Slaughter livestock	AHC10
AHCLSK321A	Service and repair bores and windmills	AHC10
AHCAGB301A	Keep records for a primary production business	AHC10
AHCAGB502A	Plan and manage infrastructure requirements	AHC10
AHCMOM502A	Implement a machinery management system	AHC10
AHCAGB505A	Develop a whole farm plan	AHC10
AHCBUS501A	Manage staff	AHC10
AHCBUS505A	Develop a marketing plan	AHC10
AHCWRK501A	Plan, implement and review a quality assurance program	AHC10
AHCBUS506A	Develop and review a business plan	AHC10
AHCBUS507A	Monitor and review business performance	AHC10
AHCAGB503A	Plan and monitor production processes	AHC10
AHCBUS502A	Market products and services	AHC10
AHCMOM601A	Analyse machinery options	AHC10
AHCAGB603A	Manage the production system	AHC10
AHCWRK603A	Design and conduct a field-based research trial	AHC10
AHCAGB604A	Analyse business performance	AHC10
AHCBUS603A	Develop and review a strategic plan	AHC10
AHCAGB605A	Manage business capital	AHC10
AHCAGB601A	Develop export markets for produce	AHC10
AHCBUS601A	Manage capital works	AHC10
AHCAGB602A	Manage estate planning	AHC10
AHCLSC303A	Construct brick and/or block structures and features	AHC10
AHCLSC302A	Construct landscape features using concrete	AHC10
SROSCB001A	SCUBA dive in open water to a maximum depth of 18 metres	SRO03
SROODR002A	Plan outdoor recreation activities	SRO03
SROOPS002B	Plan for minimal environmental impact	SRO03
SRXGRO002A	Deal with conflict	SRS03
SUGPOBB2A	Operate a boiler – basic	SUG02
SUGPWWT2A	Operate a waste water treatment system	SUG02
TAEASS301A	Contribute to assessment	TAE10
TAEDEL301A	Provide work skill instruction	TAE10
TAEDEL401A	Plan, organise and deliver group-based learning	TAE10
TAEDEL402A	Plan, organise and facilitate learning in the workplace	TAE10
TAADEL502B	Facilitate action learning projects	TAA04
TAEASS401A	Plan assessment activities and processes	TAE10
TAEASS402A	Assess competence	TAE10
TAEASS502A	Design and develop assessment tools	TAE10
TAEASS403A	Participate in assessment validation	TAE10
SITHCCC003B	Receive and store kitchen supplies	SIT07
SITXCOM003A	Deal with conflict situations	SIT07
SITXMPR004A	Coordinate marketing activities	SIT07
SITXINV001A	Receive and store stock	SIT07
SITXINV002A	Control and order stock	SIT07
TDMMB4507A	Monitor condition and seaworthiness of a small vessel up to 24 metres	TDM07
TDMMC707C	Apply seamanship skills and techniques when operating a small vessel within limits of responsibility of a Coxswain	TDM07
TDMMC907C	Manoeuvre a domestic vessel within limits of responsibility of a Coxswain	TDM07
TDMME1107A	Contribute to effective communications and teamwork on a coastal vessel	TDM07
TDMME507B	Transmit and receive information by marine radio or telephone	TDM07
TDMMF1007B	Provide elementary first aid	TDM07
TDMMF1107B	Survive at sea in the event of vessel abandonment	TDM07
TDMMF5407A	Observe safety and emergency procedures on a coastal vessel	TDM07
TDMMF5507A	Fight and extinguish fires on board a coastal vessel	TDM07
TDMMF3207C	Apply domestic regulations and industry practices when operating a small coastal vessel	TDM07
TDMMH1207B	Plan and navigate a short voyage within inshore limits	TDM07
TDMMR3007B	Operate and carry out basic service checks on small vessel marine propulsion systems	TDM07
TDMMR3107B	Operate and carry out basic servicing on auxiliary systems	TDM07
TDMMR3207B	Operate and carry out basic routine servicing of marine extra low and low voltage electrical systems	TDM07
TDMMR5407B	Carry out refuelling and fuel transfer operations	TDM07
TDMMU507B	Ensure compliance with environmental considerations in a small domestic vessel	TDM07
TLIA2009A	Complete and check import/export documentation	TLI10
TLIA2014A	Use product knowledge to complete work operations	TLI10
TLIA4025A	Regulate temperature controlled stock	TLI10
TLID1001A	Shift materials safely using manual handling methods	TLI10
TLID1002A	Shift a load using manually-operated equipment	TLI10
TLID2004A	Load and unload goods/cargo	TLI10
TLID2010A	Operate a forklift	TLI10
TLID2013A	Move materials mechanically using automated equipment	TLI10
TLID3033A	Operate a vehicle-mounted loading crane	TLI10
TLILIC3006A	Licence to operate a non-slewing mobile crane (greater than 3 tonnes capacity)	TLI10
TLILIC3008A	Licence to operate a slewing mobile crane (up to 20 tonnes)	TLI10
TLIR4002A	Source goods/services and evaluate contractors	TLI10
TLIR4003A	Negotiate a contract	TLI10
SITHACS006B	Clean premises and equipment	SIT07
SITXMPR005A	Develop and manage marketing strategies	SIT07
SITXMPR001A	Coordinate production of brochures and marketing materials	SIT07
SITXMPR002A	Create a promotional display or stand	SIT07
SIRXICT001A	Operate retail technology	SIR07
SIRXICT003A	Operate retail information technology systems	SIR07
SIRXCCS001A	Apply point-of-sale handling procedures	SIR07
SIRXCCS002A	Interact with customers	SIR07
SIRXCCS003A	Coordinate interaction with customers	SIR07
SIRXMGT001A	Coordinate work teams	SIR07
SIRXFIN001A	Balance point-of-sale terminal	SIR07
SIRRMER001A	Merchandise food products	SIR07
SIRRMER003A	Prepare and display fast food items	SIR07
SIRRRPK001A	Advise on food products and services	SIR07
SIRXINV001A	Perform stock control procedures	SIR07
SIRXINV002A	Maintain and order stock	SIR07
SIRXRSK001A	Minimise theft	SIR07
SIRXOHS002A	Maintain store safety	SIR07
SIRXRSK002A	Maintain store security	SIR07
SIRXCLM001A	Organise and maintain work areas	SIR07
SIRXMER002A	Coordinate merchandise presentation	SIR07
SIRXMER004A	Manage merchandise and store presentation	SIR07
SIRXRSK004A	Control store security	SIR07
SIRXINV005A	Control inventory	SIR07
SIRXCLM002A	Manage store facilities	SIR07
SIRXSLS001A	Sell products and services	SIR07
SIRXSLS002A	Advise on products and services	SIR07

Overview

What is a Training Package?

A Training Package is an integrated set of nationally endorsed competency standards, assessment guidelines and Australian Qualifications Framework (AQF) qualifications for a specific industry, industry sector or enterprise.

Each Training Package:

provides a consistent and reliable set of components for training, recognising and assessing peoples skills, and may also have optional support materials

enables nationally recognised qualifications to be awarded through direct assessment of workplace competencies

encourages the development and delivery of flexible training which suits individual and industry requirements

encourages learning and assessment in a work-related environment which leads to verifiable workplace outcomes.

How do Training Packages fit within the National Skills Framework?

The National Skills Framework applies nationally, is endorsed by the Ministerial Council for Vocational and Technical Education, and comprises the Australian Quality Training Framework 2010 (AQTF 2010), and Training Packages endorsed by the National Quality Council (NQC).

How are Training Packages developed?

Training Packages are developed by Industry Skills Councils or enterprises to meet the identified training needs of specific industries or industry sectors. To gain national endorsement of Training Packages, developers must provide evidence of extensive research, consultation and support within the industry area or enterprise.

How do Training Packages encourage flexibility?

Training Packages describe the skills and knowledge needed to perform effectively in the workplace without prescribing how people should be trained.

Training Packages acknowledge that people can achieve vocational competency in many ways by emphasising what the learner can do, not how or where they learned to do it. For example, some experienced workers might be able to demonstrate competency against the units of competency, and even gain a qualification, without completing a formal training program.

With Training Packages, assessment and training may be conducted at the workplace, off-the-job, at a training organisation, during regular work, or through work experience, work placement, work simulation or any combination of these.

Who can deliver and assess using Training Packages?

Training and assessment using Training Packages must be conducted by a Registered Training Organisation (RTO) that has the qualifications or specific units of competency on its scope of registration, or that works in partnership with another RTO, as specified in the AQTF 2010.

Training Package Components

Training Packages are made up of mandatory components endorsed by the NQC, and optional support materials.

Training Package Endorsed Components

The nationally endorsed components include the Competency Standards, Assessment Guidelines and Qualifications Framework. These form the basis of training and assessment in the Training Package and, as such, they must be used.

Competency Standards

Each unit of competency identifies a discrete workplace requirement and includes the knowledge and skills that underpin competency as well as language, literacy and numeracy; and occupational health and safety requirements. The units of competency must be adhered to in training and assessment to ensure consistency of outcomes.

Assessment Guidelines

The Assessment Guidelines provide an industry framework to ensure all assessments meet industry needs and nationally agreed standards as expressed in the Training Package and the AQTF 2010. The Assessment Guidelines must be followed to ensure the integrity of assessment leading to nationally recognised qualifications.

Qualifications Framework

Each Training Package provides details of those units of competency that must be achieved to award AQF qualifications. The rules around which units of competency can be combined to make up a valid AQF qualification in the Training Package are referred to as the ‘packaging rules’. The packaging rules must be followed to ensure the integrity of nationally recognised qualifications issued.

Training Package Support Materials

The endorsed components of Training Packages are complemented and supported by optional support materials that provide for choice in the design of training and assessment to meet the needs of industry and learners.

Training Package support materials can relate to single or multiple units of competency, an industry sector, a qualification or the whole Training Package. They tend to fall into one or more of the categories illustrated below.

Training Package support materials are produced by a range of stakeholders such as RTOs, individual trainers and assessors, private and commercial developers and Government agencies.

Training Package, Qualification and Unit of Competency Codes

There are agreed conventions for the national codes used for Training Packages and their components. Always use the correct codes, exactly as they appear in the Training Package, and with the code always before the title.

Training Package Codes

Each Training Package has a unique five-character national code assigned when the Training Package is endorsed, for example XYZ08. The first three characters are letters identifying the Training Package industry coverage and the last two characters are numbers identifying the year of endorsement.

Qualification Codes

Within each Training Package, each qualification has a unique eight-character code, for example XYZ10108. Qualification codes are developed as follows:

the first three letters identify the Training Package;

the first number identifies the qualification level (noting that, in the qualification titles themselves, arabic numbers are not used);

the next two numbers identify the position in the sequence of the qualification at that level; and

the last two numbers identify the year in which the qualification was endorsed. (Where qualifications are added after the initial Training Package endorsement, the last two numbers may differ from other Training Package qualifications as they identify the year in which those particular qualifications were endorsed.)

Unit of Competency Codes

Within each Training Package, each unit of competency has a unique code. Unit of competency codes are assigned when the Training Package is endorsed, or when new units of competency are added to an existing endorsed Training Package. Unit codes are developed as follows:

a typical code is made up of 12 characters, normally a mixture of uppercase letters and numbers, as in SFIAQUA102B

the first three characters signify the Training Package – SFI11 Seafood Industry – in the above example and up to eight characters, relating to an industry sector, function or skill area, follow;

the last character is always a letter and identifies the unit of competency version. An ‘A’ at the end of the code indicates that this is the original unit of competency. ‘B’, or another incremented version identifier means that minor changes have been made. Typically this would mean that wording has changed in the range statement or evidence guide, providing clearer intent; and

where changes are made that alter the outcome, a new code is assigned and the title is changed.

Training Package, Qualification and Unit of Competency Titles

There are agreed conventions for titling Training Packages and their components. Always use the correct titles, exactly as they appear in the Training Package, and with the code always placed before the title.

Training Package Titles

The title of each endorsed Training Package is unique and relates the Training Packages broad industry coverage.

Qualification Titles

The title of each endorsed Training Package qualification is unique. Qualification titles use the following sequence:

first, the qualification is identified as either Certificate I, Certificate II, Certificate III, Certificate IV, Diploma, Advanced Diploma, Vocational Graduate Certificate, or Vocational Graduate Diploma;

this is followed by the words ‘in’ for Certificates I to IV, and ‘of’ for Diploma, Advanced Diploma, Vocational Graduate Certificate and Vocational Graduate Diploma;

then, the industry descriptor, for example Telecommunications; and

then, if applicable, the occupational or functional stream in brackets, for example (Computer Systems).

For example: SFI26011 Certificate II in Seafood Industry (Sales and Distribution)

Unit of Competency Titles

Each unit of competency title is unique. Unit of competency titles describe the competency outcome concisely, and are written in sentence case.

For example: SFIAQUA102B Carry out basic aquaculture activities

Introduction to the Training Package

Qualifications Framework

The Australian Qualifications Framework

What is the Australian Qualifications Framework?

A brief overview of the Australian Qualifications Framework (AQF) follows. For a full explanation of the AQF, see the AQF Implementation Handbook. http://www.aqf.edu.au/Portals/0/Documents/Handbook/AQF_Handbook_07.pdf

The AQF provides a comprehensive, nationally consistent framework for all qualifications in post-compulsory education and training in Australia. In the vocational education and training (VET) sector it assists national consistency for all trainees, learners, employers and providers by enabling national recognition of qualifications and Statements of Attainment.

Training Package qualifications in the VET sector must comply with the titles and guidelines of the AQF. Endorsed Training Packages provide a unique title for each AQF qualification which must always be reproduced accurately.

Qualifications

Training Packages can incorporate the following eight AQF qualifications.

Certificate I in ...

Certificate II in ...

Certificate III in ...

Certificate IV in ...

Diploma of ...

Advanced Diploma of ...

Vocational Graduate Certificate of ...

Vocational Graduate Diploma of ...

On completion of the requirements defined in the Training Package, a Registered Training Organisation (RTO) may issue a nationally recognised AQF qualification. Issuance of AQF qualifications must comply with the advice provided in the AQF Implementation Handbook and the AQTF 2010 Essential Standards for Initial and Continuing Registration.

Statement of Attainment

A Statement of Attainment is issued by a Registered Training Organisation when an individual has completed one or more units of competency from nationally recognised qualification(s)/courses(s). Issuance of Statements of Attainment must comply with the advice provided in the current AQF Implementation Handbook and the AQTF 2010 Essential Standards for Initial and Continuing Registration.

Under the AQTF 2010, RTOs must recognise the achievement of competencies as recorded on a qualification or Statement of Attainment issued by other RTOs. Given this, recognised competencies can progressively build towards a full AQF qualification.

AQF Guidelines and Learning Outcomes

The AQF Implementation Handbook provides a comprehensive guideline for each AQF qualification. A summary of the learning outcome characteristics and their distinguishing features for each VET related AQF qualification is provided below.

Certificate I

Characteristics of Learning Outcomes

Breadth, depth and complexity of knowledge and skills would prepare a person to perform a defined range of activities most of which may be routine and predictable.

Applications may include a variety of employment related skills including preparatory access and participation skills, broad-based induction skills and/or specific workplace skills. They may also include participation in a team or work group.

Distinguishing Features of Learning Outcomes

Do the competencies enable an individual with this qualification to:

demonstrate knowledge by recall in a narrow range of areas;

demonstrate basic practical skills, such as the use of relevant tools;

perform a sequence of routine tasks given clear direction

receive and pass on messages/information.

Certificate II

Characteristics of Learning Outcomes

Breadth, depth and complexity of knowledge and skills would prepare a person to perform in a range of varied activities or knowledge application where there is a clearly defined range of contexts in which the choice of actions required is usually clear and there is limited complexity in the range of operations to be applied.

Performance of a prescribed range of functions involving known routines and procedures and some accountability for the quality of outcomes.

Applications may include some complex or non-routine activities involving individual responsibility or autonomy and/or collaboration with others as part of a group or team.

Distinguishing Features of Learning Outcomes

Do the competencies enable an individual with this qualification to:

demonstrate basic operational knowledge in a moderate range of areas;

apply a defined range of skills;

apply known solutions to a limited range of predictable problems;

perform a range of tasks where choice between a limited range of options is required;

assess and record information from varied sources;

take limited responsibility for own outputs in work and learning.

Certificate III

Characteristics of Learning Outcomes

Breadth, depth and complexity of knowledge and competencies would cover selecting, adapting and transferring skills and knowledge to new environments and providing technical advice and some leadership in resolution of specified problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

Performance of a defined range of skilled operations, usually within a range of broader related activities involving known routines, methods and procedures, where some discretion and judgement is required in the section of equipment, services or contingency measures and within known time constraints.

Applications may involve some responsibility for others. Participation in teams including group or team co-ordination may be involved.

Distinguishing Features of Learning Outcomes

Do the competencies enable an individual with this qualification to:

demonstrate some relevant theoretical knowledge

apply a range of well-developed skills

apply known solutions to a variety of predictable problems

perform processes that require a range of well-developed skills where some discretion and judgement is required

interpret available information, using discretion and judgement

take responsibility for own outputs in work and learning

take limited responsibility for the output of others.

Certificate IV

Characteristics of Learning Outcomes

Breadth, depth and complexity of knowledge and competencies would cover a broad range of varied activities or application in a wider variety of contexts most of which are complex and non-routine. Leadership and guidance are involved when organising activities of self and others as well as contributing to technical solutions of a non-routine or contingency nature.

Performance of a broad range of skilled applications including the requirement to evaluate and analyse current practices, develop new criteria and procedures for performing current practices and provision of some leadership and guidance to others in the application and planning of the skills. Applications involve responsibility for, and limited organisation of, others.

Distinguishing Features of Learning Outcomes

Do the competencies enable an individual with this qualification to:

demonstrate understanding of a broad knowledge base incorporating some theoretical concepts

apply solutions to a defined range of unpredictable problems

identify and apply skill and knowledge areas to a wide variety of contexts, with depth in some areas

identify, analyse and evaluate information from a variety of sources

take responsibility for own outputs in relation to specified quality standards

take limited responsibility for the quantity and quality of the output of others.

Diploma

Characteristics of Learning Outcomes

Breadth, depth and complexity covering planning and initiation of alternative approaches to skills or knowledge applications across a broad range of technical and/or management requirements, evaluation and co-ordination.

The self directed application of knowledge and skills, with substantial depth in some areas where judgment is required in planning and selecting appropriate equipment, services and techniques for self and others.

Applications involve participation in development of strategic initiatives as well as personal responsibility and autonomy in performing complex technical operations or organising others. It may include participation in teams including teams concerned with planning and evaluation functions. Group or team co-ordination may be involved.

The degree of emphasis on breadth as against depth of knowledge and skills may vary between qualifications granted at this level.

Distinguishing Features of Learning Outcomes

Do the competencies or learning outcomes enable an individual with this qualification to:

demonstrate understanding of a broad knowledge base incorporating theoretical concepts, with substantial depth in some areas

analyse and plan approaches to technical problems or management requirements

transfer and apply theoretical concepts and/or technical or creative skills to a range of situations

evaluate information, using it to forecast for planning or research purposes

take responsibility for own outputs in relation to broad quantity and quality parameters

take some responsibility for the achievement of group outcomes.

Advanced Diploma

Characteristics of Learning Outcomes

Breadth, depth and complexity involving analysis, design, planning, execution and evaluation across a range of technical and/or management functions including development of new criteria or applications or knowledge or procedures.

The application of a significant range of fundamental principles and complex techniques across a wide and often unpredictable variety of contexts in relation to either varied or highly specific functions. Contribution to the development of a broad plan, budget or strategy is involved and accountability and responsibility for self and others in achieving the outcomes is involved.

Applications involve significant judgement in planning, design, technical or leadership/guidance functions related to products, services, operations or procedures.

The degree of emphasis on breadth as against depth of knowledge and skills may vary between qualifications granted at this level.

Distinguishing Features of Learning Outcomes

Do the competencies or learning outcomes enable an individual with this qualification to:

demonstrate understanding of specialised knowledge with depth in some areas

analyse, diagnose, design and execute judgements across a broad range of technical or management functions

generate ideas through the analysis of information and concepts at an abstract level

demonstrate a command of wide-ranging, highly specialised technical, creative or conceptual skills

demonstrate accountability for personal outputs within broad parameters

demonstrate accountability for personal and group outcomes within broad parameters.

Vocational Graduate Certificate

Characteristics of competencies or learning outcomes

The self-directed development and achievement of broad and specialised areas of knowledge and skills, building on prior knowledge and skills.

Substantial breadth and complexity involving the initiation, analysis, design, planning, execution and evaluation of technical and management functions in highly varied and highly specialised contexts.

Applications involve making significant, high-level, independent judgements in major broad or planning, design, operational, technical and management functions in highly varied and specialised contexts. They may include responsibility and broadranging accountability for the structure, management and output of the work or functions of others.

The degree of emphasis on breadth, as opposed to depth, of knowledge and skills may vary between qualifications granted at this level.

Distinguishing features of learning outcomes

Demonstrate the self-directed development and achievement of broad and specialised areas of knowledge and skills, building on prior knowledge and skills.

Initiate, analyse, design, plan, execute and evaluate major broad or technical and management functions in highly varied and highly specialised contexts.

Generate and evaluate ideas through the analysis of information and concepts at an abstract level.

Demonstrate a command of wide-ranging, highly specialised technical, creative or conceptual skills in complex contexts.

Demonstrate responsibility and broad-ranging accountability for the structure, management and output of the work or functions of others.

Vocational Graduate Diploma Characteristics of competencies or learning outcomes The self-directed development and achievement of broad and specialised areas of knowledge and skills, building on prior knowledge and skills. Substantial breadth, depth and complexity involving the initiation, analysis, design, planning, execution and evaluation of major functions, both broad and highly specialised, in highly varied and highly specialised contexts. Further specialisation within a systematic and coherent body of knowledge. Applications involve making high-level, fully independent, complex judgements in broad planning, design, operational, technical and management functions in highly varied and highly specialised contexts. They may include full responsibility and accountability for all aspects of work and functions of others, including planning, budgeting and strategy development. The degree of emphasis on breadth, as opposed to depth, of knowledge and skills may vary between qualifications granted at this level. Distinguishing features of learning outcomes Demonstrate the self-directed development and achievement of broad and highly specialised areas of knowledge and skills, building on prior knowledge and skills. Initiate, analyse, design, plan, execute and evaluate major functions, both broad and within highly varied and highly specialised contexts. Generate and evaluate complex ideas through the analysis of information and concepts at an abstract level. Demonstrate an expert command of wide-ranging, highly specialised, technical, creative or conceptual skills in complex and highly specialised or varied contexts. Demonstrate full responsibility and accountability for personal outputs. Demonstrate full responsibility and accountability for all aspects of the work or functions of others, including planning, budgeting and strategy.

Qualifications and Packaging Rules

Refer to Qualifications for details of Packaging Rules

Qualification Pathways

The following pathways charts are provided to show the types of pathways into and from qualifications that are possible with this Training Package. For more information about qualifications and pathways contact AgriFood Skills Australia

Seafood Industry qualification pathways

SFI11 Seafood Industry Training Package is the framework for VET for those engaged in aquaculture, fishing, compliance and seafood post-harvest sectors. The Training Package supports a wide range of learning pathways. These include institution-based programs, workplace and school-based training, as well as other flexible combinations of workplace and off-the-job training and assessment.

Qualifications within SFI11 Seafood Industry Training Package can be achieved through a variety of pathways including Australian Apprenticeships (traineeships).

The training pathways for qualifications contained within SFI11 Seafood Industry Training Package are illustrated below.

Skill Sets

Definition

Skill sets are defined as single units of competency, or combinations of units of competency from an endorsed Training Package, which link to a licence or regulatory requirement, or defined industry need.

Wording on Statements of Attainment

Skill sets are a way of publicly identifying logical groupings of units of competency which meet an identified need or industry outcome. Skill sets are not qualifications.

Where skill sets are identified in a Training Package, the Statement of Attainment can set out the competencies a person has achieved in a way that is consistent and clear for employers and others. This is done by including the wording ‘these competencies meet [insert skill set title or identified industry area] need’ on the Statement of Attainment. This wording applies only to skill sets that are formally identified as such in the endorsed Training Package. See the 2010 edition of the AQF Implementation Handbook for advice on wording on Statements of Attainment. http://www.aqf.edu.au/Portals/0/Documents/Handbook/AQF_Handbook_07.pdf

Skill Sets in this Training Package

This section provides information on Skill Sets within this Training Package, with the following important disclaimer: Readers should ensure that they have also read the part of the Training Package that outlines licensing and regulatory requirements.

Where this section is blank, nationally recognised Skill Sets have yet to be identified in this industry.

Skill Sets available through the SFI11 Seafood Industry Training Package:

Limited Fishing Charter Operator

Extended Fishing Charter Operator

Fishing Operator

Environmental Management Coordinator

Industry Leadership: Sector Representation

Industry Leadership: Resource Management Group Membership

Industry Leadership: Strategic Development

Fisheries Resource Management Observer

Net design and assembly

Earlier versions of Seafood Industry Training Package provided a pathway for those involved in the fishing and fishing charter sectors to gain competencies towards maritime certifications as well as the vocational skills for fishing and fishing charter. Maritime certifications are now obtained through qualifications in the TDM07 Maritime Training Package. The Skill Sets provide the additional vocational skills for Coxswain and Master Class recipients operating in the fishing or fishing charter sectors.

Qualification Pathways

Qualification Pathways
Seafood Industry qualification pathways SFI11 Seafood Industry Training Package is the framework for VET for those engaged in aquaculture, fishing, compliance and seafood post-harvest sectors. The Training Package supports a wide range of learning pathways. These include institution-based programs, workplace and school-based training, as well as other flexible combinations of workplace and off-the-job training and assessment. Qualifications within SFI11 Seafood Industry Training Package can be achieved through a variety of pathways including Australian Apprenticeships (traineeships). The training pathways for qualifications contained within SFI11 Seafood Industry Training Package are illustrated below.

Skill Sets in this Training Package

Skill Sets in this Training Package
Skill Sets available through the SFI11 Seafood Industry Training Package: SFISS00001 Environmental Management Systems Coordinator Skill Set SFISS00002 Extended Fishing Charter Operator Skill Set SFISS00003 Fisheries Resource Management Observer Skill Set SFISS00004 Fishing Operator Skill Set SFISS00005 Industry Leadership - Resource Management Group Membership Skill Set SFISS00006 Industry Leadership - Sector Representation Skill Set SFISS00007 Industry Leadership - Strategic Development Skill Set SFISS00008 Limited Fishing Charter Operator Skill Set SFISS00009 Net Construction and Repair Skill Set SFISS00010 Fish Processor Induction Skill Set SFISS00011 Deckhand Induction Skill Set SFISS00012 Abalone Diver Environmental Management Skill Set Earlier versions of Seafood Industry Training Package provided a pathway for those involved in the fishing and fishing charter sectors to gain competencies towards maritime certifications as well as the vocational skills for fishing and fishing charter. Maritime certifications are now obtained through qualifications in the TDM07 Maritime Training Package. The Skill Sets provide the additional vocational skills for Coxswain and Master Class recipients operating in the fishing or fishing charter sectors.

Assessment Guidelines

Licensing/Registration Requirements
This section provides information on licensing/registration requirements for this Training Package, with the following important disclaimer. Licensing and registration requirements that apply to specific industries, and VET, vary between each state and territory and can regularly change. The developers of this Training Package and DEEWR consider that the licensing/registration requirements described in this section apply to RTOs, assessors or candidates with respect to this Training Package. While reasonable care has been taken in its preparation, the developers of this Training Package and DEEWR cannot guarantee that the list is definitive or accurate at the time of reading; the information in this section is provided in good faith on that basis. Contact the relevant state or territory department(s) to check if the licensing/registration requirements described below still apply, and to check if there are any others with which you must comply. For further information contact AgriFood Skills Australia at www.agrifoodskills.net.au. Requirements for RTOs including Assessors In order to conduct training and assessment for statutory licensing, other industry registration or regulatory requirements, RTOs and assessors must meet the requirements outlined in the following chart, in addition to the AQTF requirements. Reference License/Registration/Regulation Jurisdiction Requirements SFIAQUA units that involve stock Animal welfare legislation, regulations and codes of practice Federal as well as all states and territories RTO and workers should consult with the relevant regulatory authority before undertaking this work SFIPROC units Food safety All states and territories RTO and workers should consult with the regulatory authority before undertaking this work SFIDIVE units OHS, diving standards All states and territories RTO and workers should consult with the regulatory authority before undertaking this work
Requirements for Assessors
Assessors will be required to meet the AQTF Essential Conditions and Standards. This includes meeting the required licensing, registration or regulatory requirements as well as demonstrated technical competency for the SFI units assessed.
Requirements for Candidates
Requirements for RTOs
RTOs need to take into account a range of considerations when designing assessment strategies. In particular, the majority of units have been written with a focus on a workplace assessment environment. Where this is obligatory it is identified in the unit of competency. Wherever possible integrated (holistic) assessment is the preferred means of assessment. Holistic assessment should reflect the grouping of competencies as they would be demonstrated in an actual work role. The context of assessment is defined in each unit of competency. Design of assessment The design of assessment needs to ensure that all aspects of competency are covered: task skills (performance of individual tasks) job/role environment skills (deals with the responsibilities and expectations of the workplace) relevant underpinning knowledge and where qualification levels require: task management skills (managing a number of different tasks within the job) contingency management skills (responding to problems, breakdowns and changes in routine). Evidence gathering methods Evidence gathering methods must be gender and culturally-inclusive and take into account the language, literacy and numeracy skills of both candidate and assessor. Assessors may consider: incorporating a range of assessment techniques integrating the assessment of units related to the performance of ‘whole of work’ tasks, roles or functions using a holistic approached which combines knowledge, understanding, problem-solving, technical skills and applications to new situations into the assessment process assessing in the workplace (wherever possible), using familiar skills and materials eliminating any unnecessary reading or written assessment (if these skills are not required to do the job, they should not be part of the assessment) ensuring understanding of questions by rephrasing to clarify and using the language and terms of the job and the workplace encouraging the candidate to ask questions to clarify instructions providing clarification of purpose and process of assessment considering cultural and gender issues when setting up the assessment. Workplace assessment considerations Where assessment is occurring in the workplace, assessors should consult on the assessment process with the parties involved. Candidates should be briefed on the process of making judgements against the standards and made to feel as relaxed as possible. The assessment should take place over a reasonable length of time so that the candidate has the opportunity to demonstrate work responsibility and contingency management. Third party reports of workplace performance, if available, are helpful for this. Consider the other staff in the workplace likely to be affected by the process. All staff directly or indirectly involved in the process should be briefed on the factors which will impact on them, such as duration or changes in work routine. Ensure that assessment is as compatible as possible with the normal pattern of work and causes minimal disruption. Assessment resources for this Training Package should provide ways in which to address these matters. Assessment in a simulated environment Where assessment is occurring out of the workplace, it is important to ensure that: the assessment takes place in a situation as close as possible to workplace reality all aspects of competency are assessed the assessment takes place over a reasonable length of time so that the candidate has the opportunity to demonstrate work responsibility and contingency management (third party reports of workplace performance, if available, are helpful for this) equipment, resources and documents used in assessment closely reflect workplace reality. It is critical that the designer of the simulation is thoroughly familiar with the application of the competency and is experienced in current and relevant workplace practices. The simulation or assessment environment must provide opportunities to: demonstrate use of required equipment and other resources show the complexity of dealing with multiple tasks reflect time pressures and deadlines involve prioritising among competing tasks deal with customers/clients, including difficult ones work with others in a team communicate with diverse groups find, discuss and test solutions to problems explore environmental sustainability issues explore health and safety issues answer practically-oriented, applied knowledge questions show the level of verbal and written expression sufficient for, but not exceeding, the work requirements. Training and assessment in remote and regional areas Training and assessing candidates in remote and regional areas present a range of challenges. These include: lack of numbers preventing the establishment of traditional class sizes physical remoteness of some communities, where access to training facilities is limited scarcity of trainers with the required industry experience scarcity of physical training resources (e.g. current and emerging technology). Some options for overcoming these challenges include: partnerships between RTOs to establish classes, i.e. programs delivered on a regional rather than local basis delivering certain units by distance mode partnerships between industry and RTOs to share resources and personnel partnerships between schools and RTOs recruiting suitably qualified workplace supervisors to oversee instruction and assessment on the job travelling to remote workplaces to provide instruction and assessment use of technology (e.g. email, video demonstration, CDs and internet) and self-paced resources use of block release delivery methodology. Training and assessment for schools Implementation of SFI11 Seafood Industry Training Package within the school sector needs to ensure the following: currency of skills and knowledge of those charges with training and assessing students access to industry-current equipment, facilities and training resources so that students acquire a realistic view of the realities and conditions within the workplace comprehensive coverage of underpinning skills and knowledge as delineated within the competency standards appropriateness of learning and assessment experiences to ensure that these are current and realistic. It is recommended that delivery of qualifications in schools should only include Certificates I and II.

Industry Assessment Contextualisation 1

Employability Skills in the industry context

Industry Assessment Contextualisation 2
Assessment for equity groups
It is important that assessment processes take into account a diversity of individual needs and learning styles related to disability, race, socio-economic status, gender, language, ethnicity, geographical isolation, sexuality, work commitments and family responsibilities. Some inclusive assessment practices which will enhance the learning of all students include: know what, in particular, you are assessing, and make this clear to students create assessment activities in which students have the opportunity to link their learning to what they already know make your expectations clear make explicit the way in which competency will be assessed, both in discussion with the class beforehand and prior to any assessment activities provide alternative pathways to stated outcomes: allow for flexibility in approach, organisation and assessment. The greater the diversity of methods of assessment, the fairer the process for the greatest number of students make accommodations based on individual circumstance and need. Remember that students may need the opportunity to experiment to find the adaptation or accommodation which best meets their learning needs include self-assessment as a component of the course. Self-assessment involves discussion with students about the criteria according to which they assess their own performance and the level of performance required for different levels discuss assessment alternatives with staff with previous experience teaching students with disabilities. You (and your department) should regularly review any alternative arrangements to ensure that these meet both the student’s needs (which may change over time) and stated course outcomes. Assessment for Indigenous learners There is evidence that Aboriginal and Torres Strait Islander people, both traditional and contemporary, approach learning differently from the Western intellectual tradition, which is relevant to effective training and assessment. It is understood that Aboriginal and Torres Strait Islander people may: learn better in groups than individually learn better in the surroundings of their community than in an institutional environment prefer oral communications to written forms learn on the basis of trial and error in the presence of an experienced person in preference to concept building approaches have a highly-developed sense of spatial relations by which they learn; hence stories, maps and pictures would be preferable to oral explanations. To be effective, it is necessary that training and assessment recognises, adopts and practises appropriate delivery and assessment approaches. Trainers and assessors who are not Aboriginal or Torres Strait Islanders need information on aspects of Aboriginal and Torres Strait Islander culture. They need to work closely with Aboriginal and Torres Strait Islander people to adopt practices that reflect Aboriginal and Torres Strait Islander approaches. The community should be asked to identify experts to provide information and to assist with assessment of relevant protocols, for example, where required. There are a number of ways an RTO can establish and maintain culturally appropriate training and assessment practices, including: ensuring a high proportion of Aboriginal and Torres Strait Islander participation in all aspects of planning, development, delivery and evaluation establishing and maintaining a collaborative relationship with local Aboriginal and Torres Strait Islander communities as a mainstream (non-Indigenous) RTO, establishing auspice relationships with Aboriginal and Torres Strait Islander organisations and individuals, including direct and indirect involvement of persons identified as appropriate by the local community ensuring ongoing training of non-Aboriginal and Torres Strait Islander staff at all levels of the RTO, delivered by Aboriginal and Torres Strait Islander personnel. A flexible approach to assessment will be required by RTOs in order to meet the requirements of Aboriginal and Torres Strait Islander organisations and individuals under this domain within the SFI11 Seafood Industry Training Package. Principles that underpin assessment include: assessment should be transparent, i.e. clearly seen and understood by the candidate and others assessment should empower the candidate on the basis of consent, self-assessment and responsibility for the process assessment should involve designated community experts working in collaboration with RTO assessors in order to provide appropriate recognition of cultural and community skills and knowledge assessments must provide constructive feedback to candidates and support for further competency development. Assessors may exercise limited discretion in response to organisational or individual requirements, but any changes must not alter the meaning or integrity of the unit of competency. Refer to the section on Competency Standards for more information. Assessment for people with a disability A disability presents some impairment to everyday activity. Some people with a disability do not have any impairments resulting from their disability. For example, a person who has a hearing impairment which is compensated for by a hearing aid may function without any adjustments. While some people with a disability may have an impairment because of the environment, not the disability itself. For example, hearing loss can be accentuated in a room with loud, competing noise and poor acoustics. A disability may affect or relate to a range of human functions, including mobility, stamina, lifting ability, memory, vision, hearing, speech, comprehension and mood swings. This may be due to accidents, illnesses or birth. It is important to remember that it is not the disability itself that should be of interest but its impact on the student’s ability to access material and demonstrate knowledge. Training providers have a legal obligation under the Disability Standards for Education to ensure that students who have a disability are able to access and participate in education without experiencing discrimination. The information provided below is aimed at assisting teachers/trainers to meet the reasonable adjustment needs of people who have a disability. Adjustments in training and assessment An open mind, common sense and tailoring to individual circumstances will, as often as not, ensure individuals achieve the standards that employers and training providers expect. Reasonable adjustments need only be that – reasonable. It is about identifying what adjustments might reasonably be made and how they may be put into place. Training and assessment can be made more appropriate and fairer for a person who has a disability through attitude, preparation and application. Attitude The attitude of others is often the greatest barrier for people who have a disability. While most people who have a disability will only ever require minor adjustments to ensure learning is positive, some will require additional support. There are many support agencies that can provide advice, however teachers/trainers may need to take additional time to ensure their teaching/training meets the learning support needs of the individual concerned. Positive language creates an atmosphere of mutual respect, which is essential to learning. For example, using language that identifies learners as people rather than language that identifies them by one of their characteristics conveys that the person is more important than the characteristic, such as the difference between a ‘person who has an intellectual disability’ and an ‘intellectually disabled person’. A person who has an intellectual disability could also be identified by a range of equally important characteristics – height, age, sporting interests, etc. However, the term ‘intellectually disabled person’ refers to the disability as the major, and often only, defining characteristic. Preparation It is important to identify any functional issues arising from the nature and extent of a person’s disability. This can usually be done by discussing such issues with the individual. In most cases, this consultation will identify reasonable adjustment needs which can be put into place. There are many simple things that teachers/trainers can do to make reasonable adjustments to enable individuals who have a disability to succeed in training and assessment. In some cases, professional support may be required. Application Once reasonable adjustments have been implemented it is important to monitor and evaluate what has been done to ensure the best environment for continuous learning because: adjustments may only need to be temporary – i.e. mechanisms may only need to be in place during an induction period or due to a temporary disability, in which case evaluation will ensure appropriateness without the need for ongoing monitoring adjustments may need reinforcing – when adjustments need to be ongoing, monitoring may reinforce patterns of behaviour in order for them to become ‘natural’ adjustments may need improving – where adjustments are ongoing or substantial, a commitment to continuous improvement is recommended through monitoring. In most cases an informal discussion with the person concerned may be all that is necessary. However, should adjustments be substantial, or a learner not be acquiring competence at a reasonable rate, a more formal process may be required. This may include: performance indicators – training providers, learners and employers should have agreed indicators of performance which can be measured and monitored independent support – a third party, independent of the training and/or assessment environment, may need to be involved experimentation – if existing adjustments are not proving satisfactory, creative solutions may be needed continuing review – formal monitoring is encouraged if adjustments are changed or if substantial adjustments are necessary. For further information on training and assessment for people with specific needs, the DEEWR website has information about the National Disability Coordination Officer Program, which ‘provides information, co-ordination and referral services for people with a disability interested in or enrolled in post-school education and training’ (www.deewr.gov.au). The Disability Education Standards Guidance Notes can also be accessed at on the DEEWR web site at: www.deewr.gov.au/Schooling/DisabilityStandardsforEducation/Documents/ Disability_Standards_Education_Guidance_Notes_pdf. Reasonable adjustment Below are some of the practical things that can be done as part of providing reasonable adjustment to learners with specific support needs to enable them to undertake training and assessment. Clearly, each case will be different and will need to be discussed with the person and in some cases expert help will be needed, at least in the initial stages. Type of disability Reasonable adjustment Acquired brain injury Memory aids (posters, notes, etc.) Reflective listening skills Stress minimisation Time and patience. Hearing impairment Audio loops for people using hearing aids Plain English documents Fire and alarm systems with flashing lights Sign language interpreters Telephone typewriters. Intellectual disability Additional time Assessment which is appropriate to the skill (i.e. avoiding written assessment for practical tasks) Mentors Plain English documents Practical learning sessions Repetition of learning exercises. Mobility impairment Access to aids, such as for holding documents Adjustable tables Lifting limits Note-taking support Verbal rather than written presentations Personal computers Wheelchair access. Psychiatric disability Identification and avoidance of stresses Ongoing rather than formal assessments Reflective listening skills ‘Time-out’ breaks in assessment. Speech impairment Information summaries Stress minimisation Time and patience Written rather than verbal opportunities Additional writing time for assignments and tests. Vision impairment Audiotapes Braille translations Enlarged computer screen images Enlarged text and images Good lighting or reading lamps Guide dog provision Informing the person before moving furniture Voice synthesisers on computers. Training and assessment resources and information for equity groups The following references provide a range of information and resources related to training and assessment for equity groups. The Australian Disability Clearing House on Education and Training www.adcet.edu.au website includes resources and articles about the training and assessment of people with a disability. Information source for Aboriginal and/or Torres Strait Islander people training and assessment include: National Aboriginal and Torres Strait Education website: www.natsiew.nexus.edu.au . In addition most State and Territory Education Departments have an Aboriginal and/or Torres Strait Islander Unit who may be able to provide advice and information. The Working with Diversity web site at www.westone.gov.au/workingwithdiversity includes a range of resources including: Working with diversity: A Guide to Equity and the AQTF Working with diversity: Quality Training for Indigenous Australians Working with diversity: Quality Training for People with a Disability Other relevant, up to date resources may be available in the resources section of the Skills area of the Department of Education, Employment and Workplace Relations at www.deewr.gov.au. Other informative resources include: LiteracyNet at www.literacynet.deewr.gov.au. The site contains key information about Australian adult literacy activities and links to a range of additional program, professional development, resource and research sites.

Contacts
AgriFood Skills Australia PO Box 5450 Kingston ACT 2604 Telephone: 02 6163 7200 Facsimile: 02 6163 7299 Email: reception@agrifoodskills.net.au Website: www.agrifoodskills.net.au

Competency Standards

What is competency?

The broad concept of industry competency concerns the ability to perform particular tasks and duties to the standard of performance expected in the workplace. Competency requires the application of specified skills, knowledge and attitudes relevant to effective participation in an industry, industry sector or enterprise.

Competency covers all aspects of workplace performance and involves performing individual tasks; managing a range of different tasks; responding to contingencies or breakdowns; and, dealing with the responsibilities of the workplace, including working with others. Workplace competency requires the ability to apply relevant skills, knowledge and attitudes consistently over time and in the required workplace situations and environments. In line with this concept of competency Training Packages focus on what is expected of a competent individual in the workplace as an outcome of learning, rather than focussing on the learning process itself.

Competency standards in Training Packages are determined by industry to meet identified industry skill needs. Competency standards are made up of a number of units of competency each of which describes a key function or role in a particular job function or occupation. Each unit of competency within a Training Package is linked to one or more AQF qualifications.

Contextualisation of Units of Competency by RTOs

Registered Training Organisations (RTOs) may contextualise units of competency in this endorsed Training Package to reflect required local outcomes. Contextualisation could involve additions or amendments to the unit of competency to suit particular delivery methods, learner profiles, specific enterprise equipment requirements, or to otherwise meet local needs. However, the integrity of the overall intended outcome of the unit of competency must be maintained.

Any contextualisation of units of competency in this Training Package must be within the bounds of the following advice:

RTOs must not remove or add to the number and content of elements and performance criteria.

RTOs can include specific industry terminology in the range statement.

Any amendments and additions to the range statement made by RTOs must not diminish the breadth of application of the competency, or reduce its portability.

RTOs may add detail to the evidence guide in areas such as the critical aspects of evidence or required resources and infrastructure—but only where these expand the breadth of the competency and do not limit its use.

Components of Units of Competency

The components of units of competency are summarised below, in the order in which they appear in each unit of competency.

Unit Title

The unit title is a succinct statement of the outcome of the unit of competency. Each unit of competency title is unique, both within and across Training Packages.

Unit Descriptor

The unit descriptor broadly communicates the content of the unit of competency and the skill area it addresses. Where units of competency have been contextualised from units of competency from other endorsed Training Packages, summary information is provided. There may also be a brief second paragraph that describes its relationship with other units of competency, and any licensing requirements.

Employability Skills

This sub-section contains a statement that the unit contains Employability skills.

Pre-requisite Units (optional)

If there are any units of competency that must be completed before the unit, these will be listed.

Application of the Unit

This sub-section fleshes out the unit of competency’s scope, purpose and operation in different contexts, for example, by showing how it applies in the workplace.

Competency Field (Optional)

The competency field either reflects the way the units of competency are categorised in the Training Package or denotes the industry sector, specialisation or function. It is an optional component of the unit of competency.

Sector (optional)

The industry sector is a further categorisation of the competency field and identifies the next classification, for example an elective or supervision field.

Elements of Competency

The elements of competency are the basic building blocks of the unit of competency. They describe in terms of outcomes the significant functions and tasks that make up the competency.

Performance Criteria

The performance criteria specify the required performance in relevant tasks, roles, skills and in the applied knowledge that enables competent performance. They are usually written in passive voice. Critical terms or phrases may be written in bold italics and then defined in range statement, in the order of their appearance in the performance criteria.

Required Skills and Knowledge

The essential skills and knowledge are either identified separately or combined. Knowledge identifies what a person needs to know to perform the work in an informed and effective manner. Skills describe the application of knowledge to situations where understanding is converted into a workplace outcome.

Range Statement

The range statement provides a context for the unit of competency, describing 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. As applicable, the meanings of key terms used in the performance criteria will also be explained in the range statement.

Evidence Guide

The evidence guide is critical in assessment as it provides information to the Registered Training Organisation (RTO) and assessor about how the described competency may be demonstrated. The evidence guide does this by providing a range of evidence for the assessor to make determinations, and by providing the assessment context. The evidence guide describes:

conditions under which competency must be assessed including variables such as the assessment environment or necessary equipment;

relationships with the assessment of any other units of competency;

suitable methodologies for conducting assessment including the potential for workplace simulation;

resource implications, for example access to particular equipment, infrastructure or situations;

how consistency in performance can be assessed over time, various contexts and with a range of evidence; and

the required underpinning knowledge and skills

Employability Skills in Units of Competency

The detail and application of Employability Skills facets will vary according to the job-role requirements of each industry. In developing Training Packages, industry stakeholders are consulted to identify appropriate facets of Employability Skills which are incorporated into the relevant units of competency and qualifications.

Employability Skills are not a discrete requirement contained in units of competency (as was the case with Key Competencies). Employability Skills are specifically expressed in the context of the work outcomes described in units of competency and will appear in elements, performance criteria, range statements and evidence guides. As a result, users of Training Packages are required to review the entire unit of competency in order to accurately determine Employability Skills requirements.

How Employability Skills relate to the Key Competencies

The eight nationally agreed Employability Skills now replace the seven Key Competencies in Training Packages. Trainers and assessors who have used Training Packages prior to the introduction of Employability Skills may find the following comparison useful.

Employability Skills	Mayer Key Competencies
Communication	Communicating ideas and information
Teamwork	Working with others and in teams
Problem solving	Solving problems Using mathematical ideas and techniques
Initiative and enterprise
Planning and organising	Collecting, analysing and organising information Planning and organising activities
Self-management
Learning
Technology	Using technology

When analysing the above table it is important to consider the relationship and natural overlap of Employability Skills. For example, using technology may involve communication skills and combine the understanding of mathematical concepts.

Explicitly embedding Employability Skills in units of competency

This Training Package seeks to ensure that industry-endorsed Employability Skills are explicitly embedded in units of competency. The application of each skill and the level of detail included in each part of the unit will vary according to industry requirements and the nature of the unit of competency.

Employability Skills must be both explicit and embedded within units of competency. This means that Employability Skills will be:

embedded in units of competency as part of the other performance requirements that make up the competency as a whole

explicitly described within units of competency to enable Training Packages users to identify accurately the performance requirements of each unit with regards to Employability Skills.

This Training Package also seeks to ensure that Employability Skills are well-defined and written into units of competency so that they are apparent, clear and can be delivered and assessed as an essential component of unit work outcomes.

Sample unit of competency components showing Employability Skills

The following table shows the sequence of a unit of competency, and each cell contains text taken from a range of units. It provides examples of where and how various Employability Skills could be embedded in each component.

Please note that in the example, the bracketed Employability Skills are provided for clarification only and would not be present in units of competency within this Training Package.

Unit Title	Give formal presentations and take part in meetings (Communication)
Unit Descriptor	This unit covers the skills and knowledge required to promote the use and implementation of innovative work practices to effect change. (Initiative and enterprise)
Element	Proactively resolve issues. (problem solving)
Performance Criteria	Information is organised in a format suitable for analysis and dissemination in accordance with organisational requirements. (Planning and organising)
Range Statement	Software applications may include email, internet, word processing, spreadsheet, database or accounting packages. (technology)
Required Skills and Knowledge	Modify activities depending on differing workplace contexts, risk situations and environments. (Learning) Work collaboratively with others during a fire emergency. (teamwork) Instructions, procedures and other information relevant the maintenance of vessel and port security. (Communication)
Evidence Guide	Evidence of having worked constructively with a wide range of community groups and stakeholders to solve problems and adapt or design new solutions to meet identified needs in crime prevention. In particular, evidence must be obtained on the ability to: assess response options to identified crime-prevention needs and determine the optimal action to be implemented in consultation with relevant others, design an initiative to address identified issues. (Initiative and enterprise).

Employability Skills Summaries and units of competency

An Employability Skills Summary exists for each qualification. Summaries include broad advice on industry expectations with regard to Employability Skills at the qualification level. Summaries should be used by trainers and assessors to assist in identifying the Employability Skills requirements contained within units of competency.

SFI10111 Certificate I in Aquaculture

Modification History

Release	TP Version	Comments
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification represents the minimum requirements for an individual commencing a career as an aquaculturist. It provides individuals with an introduction to the aquaculture environment and some basic skills needed in this area of the seafood industry. It is an appropriate level for an individual undertaking work experience, or in a probationary period in employment. It is particularly applicable to school-based studies.

The qualification will have application for people working:

on aquaculture farms or fishout/put-and-take operations

in hatcheries and nurseries

in live post-harvest holding facilities, such as processing plants, wholesalers or transporters

in pet shops, public aquaria, zoos or other facilities with aquatic animals

for companies providing contract specialist services for aquaculture operations.

Job roles

An individual operating at this level undertakes a range of basic work activities, such as feeding, handling and harvesting stock, minor construction work, general cleaning and maintenance of stock culture structures. Work is carried out under close direction and supervision and duties may vary between aquaculture enterprises.

Job role titles may include:

farm hand

farm labourer

farm worker.

Pathways Information

Pathways into the qualification

Entry into this qualification may be:

by direct entry and without prior aquaculture skills or knowledge

through a school vocational studies program combined with work experience.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI20111 Certificate II in Aquaculture

SFI30111 Certificate III in Aquaculture.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Competencies in this qualification may require a licence or certification.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI10111 Certificate I in Aquaculture The following table contains a summary of the employability skills as identified by the aquaculture sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry/enterprise requirements for this qualification include:
Communication	confirming instructions estimating the duration of tasks oral reporting on work activities, problems and abnormal stock behaviour to a supervisor reading and interpreting instructions and work procedures reading schedules relating to feeding, grading or harvesting recording and reporting data.
Teamwork	contributing to participative OHS arrangements respecting people from diverse backgrounds sharing information relevant to work with co-workers undertaking duties in a positive manner to promote cooperation.
Problem solving	assisting in solving problems recognising and resolving problems and conflicts that may arise in workplace reporting problems to supervisor.
Initiative and enterprise	adapting to new situations identifying environmental, OHS, quality and food safety hazards.
Planning and organising	collecting and checking equipment before beginning work activities following safe work practices planning to complete work within an allocated timeframe.
Self-management	prioritising work seeking support to improve own performance.
Learning	identifying own learning needs for future work requirements and career aspirations taking part in learning opportunities.
Technology	using automated equipment, such as feeders and data loggers.

Packaging Rules

Packaging Rules

A total of eight (8) units of competency must be achieved.

four (4) core units plus

one (1) aquaculture specialist elective units (Group A) plus

three (3) elective units that may be selected from a combination of:

Group A aquaculture specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or any other nationally endorsed Training Package or accredited course. A maximum of two (2) units can be imported, however, they must align to Certificate I or II level and be relevant to aquaculture operations.

Core units of competency

Unit code	Unit title
SFICORE101C*	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

* Note: SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Aquaculture specialist units

Unit code	Unit title
SFIAQUA102B	Carry out basic aquaculture activities
SFIAQUA220A	Use waders
SFIEMS201B	Participate in environmentally sustainable work practices

Group B: Other elective units

Maintenance and operations support

Unit code	Unit title
FDFOP1009A	Follow work procedures to maintain quality
RIICCM208A	Carry out basic levelling
RIISAM201A	Handle resources and infrastructure materials and safely dispose of non toxic materials
RIISAM203B	Use hand and power tools
RIISAM204B	Operate small plant and equipment

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Seafood processing

Unit code	Unit title
SFIPROC101C	Clean fish* SFIPROC106B Work with knives
SFIPROC102C	Clean work area
SFIPROC105B	Fillet fish and prepare portions* SFIPROC106B Work with knives
SFIPROC106B	Work with knives
MTMP2002C	Prepare animals for slaughter

Seafood transport and storage

Unit code	Unit title
TLID1001A	Shift materials safely using manual handling methods

SFI10211 Certificate I in Fishing Operations

Modification History

Release	TP Version	Comments
2	SFI11v1.1	Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification provides individuals with an introduction to the fishing sector of the seafood industry and some basic skills needed in this sector. It is an appropriate level for an individual undertaking work experience, or in a probationary period in employment. It is particularly applicable to school-based studies.

The qualification will have application for people working:

for aquaculture farms using wild caught broodstock or seedstock

on fishing vessels

on charter vessels.

Job roles

Individuals operating at this level undertake a range of work activities under supervision, which may include:

assisting with operation of fishing gear and equipment

handling harvest and sorting by-catch

basic processing

general cleaning and maintenance of equipment and vessel.

Work may vary between enterprises.

Job role titles may include:

general deckhand

fisher.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

direct entry and without prior fishing operations skills or knowledge

through a school vocational studies program combined with work experience.

Pathways from the qualification

After completing this qualification, candidates may undertake:

SFI20211 Certificate II in Fishing Operations

SFI30211 Certificate III in Fishing Operations.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Units of competency in this qualification do not require a licence or certification.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI10210 Certificate I in Fishing Operations The following table contains a summary of the employability skills as identified by the fishing operations sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one workplace to another.
Employability Skill	Industry for this qualification include:
Communication	confirming instructions estimating the duration of tasks oral reporting of work activities and problems to a supervisor reading and interpreting instructions and work procedures recording and reporting data.
Teamwork	contributing to participative OHS arrangements respecting people from diverse backgrounds sharing information relevant to work with co-workers undertaking duties in a positive manner to promote cooperation.
Problem solving	assisting in solving problems recognising and resolving problems and conflicts that may arise in the workplace reporting problems to supervisor.
Initiative and enterprise	adapting to new situations identifying environmental, OHS, quality and food safety hazards.
Planning and organising	collecting and checking equipment before beginning work activities following safe work practices planning to complete work within an allocated timeframe.
Self-management	prioritising work seeking support to improve own performance.
Learning	identifying own learning needs for future work requirements and career aspirations taking part in learning opportunities.
Technology	using basic technology skills to record data using technology and related workplace equipment.

Packaging Rules

Packaging Rules

A total of eight (8) units of competency must be achieved.

four (4) core units plus

one (1) fishing specialist elective unit (Group A) plus

three (3) elective units that may be selected from a combination of:

Group A fishing specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or any other nationally endorsed Training Package or accredited course. A maximum of two (2) units can be imported, however, they must align to Certificate I or II level and be relevant to fishing operations.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

Elective units of competency

Group A: Fishing specialist units

Unit code	Unit title
SFIEMS201B	Participate in environmentally sustainable work practices
SFIFISH210C	Assemble and repair damaged netting
SFIFISH214B	Contribute to at-sea processing of seafood* SFICORE101C Apply basic food handling and safety practices
SFIFISH215B	Apply deckhand skills aboard a fishing vessel
SFISHIP211C	Prepare for maintenance
TDMMF1007B	Provide elementary first aid
TDMMF1107B	Survive at sea in the event of vessel abandonment
TDMMF5407A	Observe safety and emergency procedures on a coastal vessel

Group B: Other elective units

Aquaculture operations

Unit code	Unit title
SFIAQUA220A	Use waders

Maritime operations

Unit code	Unit title
TDMME507B	Transmit and receive information by marine radio or telephone

Seafood processing

Unit code	Unit title
SFIPROC101C	Clean fish* SFIPROC106B Work with knives
SFIPROC102C	Clean work area
SFIPROC105B	Fillet fish and prepare portions* SFIPROC106B Work with knives
SFIPROC106B	Work with knives
MTMP2002C	Prepare animals for slaughter

Seafood transport and storage

Unit code	Unit title
TLID1001A	Shift materials safely using manual handling methods

SFI10511 Certificate I in Seafood Processing

Modification History

Release	TP Version	Comments
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification provides individuals with an introduction to seafood processing and some basic skills needed in this area of the seafood industry. Employment would be as first level process workers. It is an appropriate level for an individual undertaking work experience, or in a probationary period in employment. It is particularly applicable to school-based studies.

The qualification will have application for people working:

on aquaculture farms or fishout/put-and-take operations

in processing plants

for wholesalers or retailers.

Job roles

Individuals operating at this level undertake a broad range of routine processes and procedures which may include:

basic processing

general cleaning and maintenance of equipment and facilities

handling and slaughtering harvested stock.

Work may vary between enterprises.

Job role titles may include:

factory hand

fish processor

general or process worker.

Pathways Information

Pathways into the qualification

Entry into this qualification may be:

by direct entry and without prior seafood processing skills or knowledge

through a school vocational studies program combined with work experience.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI20511 Certificate II in Seafood Processing

SFI30511 Certificate III in Seafood Processing.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Competencies in this qualification do not require a licence or certification.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI10511 Certificate I in Seafood Processing The following table contains a summary of the employability skills as identified by the seafood processing sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry requirements for this qualification include:
Communication	communicating information about problems with work completing all reporting as required reading and applying workplace procedures and instructions receiving and relaying oral and written messages.
Teamwork	identifying own role and responsibilities within a team sharing workplace information working as a team member.
Problem solving	following workplace food safety procedures identifying common problems and taking required action recognising and reporting any workplace hazards.
Initiative and enterprise	distinguishing between urgent and non-urgent tasks inspecting quality of work on an ongoing basis selecting appropriate equipment taking appropriate corrective action to routine work problems.
Planning and organising	directing items to the correct area for further processing identifying work requirements identifying work priorities identifying and using relevant personal protective equipment (PPE) organising work area to maintain housekeeping standards organising relevant equipment and tools planning work activities to meet daily work requirements.
Self-management	following OHS practices identifying personal responsibilities and work requirements identifying safety requirements for working in the food processing industry keeping the work area clean and tidy at all times managing time to meet own work requirements monitoring the quality of own work against quality standards planning activities to meet own work requirements seeking assistance from other team members where appropriate.
Learning	asking questions to expand own knowledge assessing own ability to meet job requirements attending training or skill development activities checking work outcomes against workplace standards and identifying inconsistencies identifying own skill requirements and seeking skill development if required listening to feedback and advice of supervisors self-checking numerical information.
Technology	using work tools, machines and equipment safely and according to workplace procedures using manual handling technologies in the workplace using information technology devices as required.

Packaging Rules

Packaging Rules

A total of eight (8) units of competency must be achieved.

four (4) core units plus

two (2) seafood processing specialist elective units (Group A) plus

two (2) elective units that may be selected from a combination of:

Group A seafood processing specialist units not yet selected for this qualification

Group B elective units

two (2) imported units from this Training Package or any other nationally endorsed Training Package or accredited course from Certificate I or II level relevant to seafood processing.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

Elective units of competency

Group A: Seafood processing specialist units

Unit code	Unit title
SFIPROC101C	Clean fish* SFIPROC106B Work with knives
SFIPROC102C	Clean work area
SFIPROC105B	Fillet fish and prepare portions SFIPROC106B Work with knives
SFIPROC106B	Work with knives
SFIPROC201C	Head and peel crustaceans
SFIPROC202C	Process squid, cuttlefish and octopus
SFIPROC203C	Shuck molluscs

Group B: Other elective units

Maintenance and operations support

Unit code	Unit title
FDFOP1007A	Participate effectively in a workplace environment
SITHACS101	Clean premises and equipment

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Seafood processing

Unit code	Unit title
SFIEMS201B	Participate in environmentally sustainable work practices
SFIFISH209C	Maintain the temperature of seafood
FDFFS2001A	Implement the food safety program and procedures

Seafood transport and storage

Unit code	Unit title
TLID1001A	Shift materials safely using manual handling methods
TLIA2014A	Use product knowledge to complete work operations

SFI20111 Certificate II in Aquaculture

Modification History

Release	TP Version	Comments
4	SFI11v2	SFIFISH201C Provide support for diving operations replaced with SFIFISH211A Provide support for diving operations SFIFISH307C Perform breath-hold diving operations replaced with SFIFISH312A Perform breath-hold diving operations
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	TLID2010A Operate a forklift replaced with TLILIC2001A Licence to operate a forklift truck in response to regulatory changes Equivalent imported units updated
1	SFI11	Initial release

Description

This qualification represents the base entry point into this sector of the seafood industry and provides people with a range of core and underpinning skills and knowledge relevant to work as a field hand in the aquaculture sector. It is particularly applicable to school-based studies.

The qualification will have application for people working:

on aquaculture farms or fishout/put-and-take operations

in hatcheries and nurseries

in live post-harvest holding facilities, such as processing plants, wholesalers or transporters

in pet shops, public aquaria, zoos or other facilities with aquatic animals

for companies providing contract specialist services for aquaculture operations.

Job roles

Individuals operating at this level undertake a sequence of routine tasks under direction caring for stock which may be at varying stages of development. Duties may include:

harvesting stock, carrying out post-harvest operations and preparing stock for transport

maintaining the quality of stock culture environment or holding facility, including water quality, temperature and flow

maintaining and constructing stock culture structures and other farm structures.

Work may vary between enterprises.

Job role titles may include:

farm hand

general hand

shop hand

feeder

pond worker

farm labourer

hatchery or nursery assistant.

Pathways Information

Pathways into the qualification

Entry into this qualification may be:

by direct entry and without prior aquaculture skills or knowledge

through a school vocational studies program combined with work experience.

This qualification is suited to Australian Apprenticeship pathways.

Pathways from the qualification

After achieving this qualification, candidates may undertake a:

SFI30111 Certificate III in Aquaculture

SFI30311 Certificate III in Seafood Industry (Environmental Management Support).

Maritime competencies gained through SFI20111 Certificate II In Aquaculture may be counted towards a Coxswain maritime certification.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies. Occupational health and safety (OHS), food safety, and environmental protection regulations apply to aquaculture enterprises.

This qualification contains SFISHIP units for basic vessel operation skills. If a Coxswain certification is required then consider undertaking some or all of the units found in the electives, in the functional grouping, Maritime operations. The remaining competencies required to achieve the Coxswain certification can be gained in the SFI30111 Certificate III in Aquaculture.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI20111 Certificate II in Aquaculture The following table contains a summary of the employability skills as identified by the aquaculture sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry/enterprise requirements for this qualification include:
Communication	counting stock numbers estimating percentage of feed consumed estimating the duration of tasks oral reporting on work activities, problems and abnormal stock behaviour to a supervisor reading and interpreting standard operating procedures (SOPs) and equipment manufacturer guidelines reading meters or test kits when making adjustments to culture environment or calibrating equipment reading schedules relating to feeding, grading or harvesting recording and reporting data.
Teamwork	contributing to participative OHS arrangements respecting people from diverse backgrounds sharing information relevant to work with co-workers undertaking duties in a positive manner to promote cooperation.
Problem solving	assisting in solving problems recognising and resolving problems and conflicts that may arise in the workplace reporting problems to supervisor recording and reviewing water quality data or environmental condition.
Initiative and enterprise	adapting to new situations identifying environmental, OHS and food safety hazards monitoring and responding to changing weather conditions monitoring stock and responding to abnormal activity.
Planning and organising	collecting and checking equipment before beginning work activities identifying hazards prior to commencing a job moving equipment into position in readiness for work activities planning to complete work within an allocated time frame.
Self-management	prioritising work seeking support to improve own performance.
Learning	identifying own learning needs for future work requirements and career aspirations.
Technology	using automated equipment, such as feeders and data loggers.

Packaging Rules

Packaging Rules

A total of fifteen (15) units of competency must be achieved.

four (4) core units plus

four (4) aquaculture specialist elective units (Group A) plus

seven (7) elective units that may be selected from a combination of:

Group A aquaculture specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported, however, at least 2 of those units must be aligned to Certificate II or III level. Units must be relevant to aquaculture operations and not duplicate skills already selected.

Core units of competency

Unit code	Unit title
SFICORE101C*	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

* Note: SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Aquaculture specialist units

Unit code	Unit title
SFIAQUA201C	Collect broodstock and seedstock
SFIAQUA205C	Feed stock
SFIAQUA206C	Handle stock
SFIAQUA209C	Manipulate stock culture environment
SFIAQUA211C	Undertake routine maintenance of water supply and disposal systems and structures
SFIAQUA212C	Work with crocodiles
SFIAQUA213C	Monitor stock and environmental conditions
SFIAQUA214B	Produce algal or live-feed cultures
SFIAQUA215B	Carry out on-farm post-harvest operations
SFIAQUA216B	Harvest cultured or held stock
SFIAQUA217B	Maintain stock culture, holding and other farm structures
SFIAQUA219B	Operate and maintain high technology water treatment components
SFIAQUA221A	Control predators and pests
SFIAQUA222A	Control diseases
AHCMOM304A	Operate machinery and equipment
MTMP2002C	Prepare animals for slaughter

Group B: Other elective units

Aquaculture operations

Unit code	Unit title
SFIAQUA220A	Use waders
SFIEMS201B	Participate in environmentally sustainable work practices
SFIFISH209C	Maintain the temperature of seafood
SFIFISH210C	Assemble and repair damaged netting
SFISTOR202C	Receive and distribute product
SFISTOR204A	Prepare, pack and dispatch stock for live transport
SFISTOR205A	Prepare, pack and dispatch non-live product

Diving operations

Unit code	Unit title
SFIFISH211A	Provide support for diving operations* HLTFA311A Apply first aid
SFIFISH312A	Perform breath-hold diving operations* HLTFA311A Apply first aid
SISOOPS304A	Plan for minimal environmental impact
SROODR002A	Plan outdoor recreation activities
SROSCB001A	SCUBA dive in open water to a maximum depth of 18 metres

Farm operations

Unit code	Unit title
AHCBIO202A	Follow site quarantine procedures
AHCCHM201A	Apply chemicals under supervision
AHCCHM304A	Transport, handle and store chemicals
AHCMOM202A	Operate tractors
AHCMOM205A	Operate vehicles
AHCPMG201A	Treat weeds

Fishing operations

Unit code	Unit title
SFIFISH208C	Maintain, prepare, deploy and retrieve purse seines to land catch

Maintenance and operations support

Unit code	Unit title
AHCARB205A	Operate and maintain chainsaws
AHCINF204A	Fabricate and repair metal or plastic structures
AHCMOM204A	Undertake operational maintenance of machinery
RIICCM205A	Carry out manual excavation
RIICCM208A	Carry out basic levelling
RIICCM211A	Erect and dismantle temporary fencing and gates
RIICRC208A	Lay pipes
RIISAM201A	Handle resources and infrastructure materials and safely dispose of non-toxic materials
RIISAM203B	Use hand and power tools
RIISAM204B	Operate small plant and equipment
SITHACS101	Clean premises and equipment

Maritime operations

The units in this group can contribute towards a TDM20307 Certificate II in Transport&Distribution (Coastal Maritime Operations - Coxswain) Additional TDM units from this qualification are listed in Certificate III in Aquaculture.

The units below are equivalent to the former Elements of Shipboard Safety.

Unit code	Unit title
TDMME507B	Transmit and receive information by marine radio or telephone
TDMMF1007B	Provide elementary first aid
TDMMF1107B	Survive at sea in the event of vessel abandonment
TDMMF5407A	Observe safety and emergency procedures on a coastal vessel
TDMMF5507A	Fight and extinguish fires on board a coastal vessel

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Ornamental operations

Unit code	Unit title
SIRXCCS201	Apply point-of-sale handling procedures
SIRXINV001A	Perform stock control procedures

Quality assurance and food safety

Unit code	Unit title
FDFOP2063A	Apply quality systems and procedures
FDFFS2001A	Implement the food safety program and procedures

Seafood processing

Unit code	Unit title
SFIPROC101C	Clean fish* SFIPROC106B Work with knives
SFIPROC102C	Clean work area
SFIPROC105B	Fillet fish and prepare portions* SFIPROC106B Work with knives
SFIPROC106B	Work with knives
SFIPROC201C	Head and peel crustaceans
SFIPROC203C	Shuck molluscs
FDFOP2056A	Operate a freezing process

Seafood sales, distribution and marketing

Unit code	Unit title
SFIDIST202C	Retail fresh, frozen and live seafood
SIRXICT001A	Operate retail technology
SIRXCCS202	Interact with customers
SIRXFIN201	Balance and secure point-of-sale terminal

Seafood transport and storage

Unit code	Unit title
SFISTOR203C	Assemble and load refrigerated product
TLID1001A	Shift materials safely using manual handling methods
TLID2004A	Load and unload goods/cargo
TLILIC2001A	Licence to operate a forklift truck

Vessel operations

Unit code	Unit title
SFIFISH215B	Apply deckhand skills aboard a fishing vessel
SFISHIP201C	Comply with organisational and legislative requirements
SFISHIP205C	Maintain marine plant
SFISHIP206C	Operate a small vessel
SFISHIP207C	Operate and maintain outboard motors
SFISHIP208C	Operate low powered diesel engines

Business services

Unit code	Unit title
BSBCUS201B	Deliver a service to customers
BSBINM201A	Process and maintain workplace information
BSBWOR204A	Use business technology
FNSACC301A	Process financial transactions and extract interim reports

SFI20211 Certificate II in Fishing Operations

Modification History

Release	TP Version	Comments
4	SFI11v2	SFIFISH201C Provide support for diving operations replaced with SFIFISH211A Provide support for diving operations SFIFISH307C Perform breath-hold diving operations replaced with SFIFISH312A Perform breath-hold diving operations
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification provides the main entry point for individuals working in the fishing sector of the seafood industry. It contains the competencies required for a deckhand in the fishing sector. Units equivalent to the former Elements of Shipboard Safety are included in the electives.

The qualification will have application for people working:

for aquaculture farms using wild caught broodstock or seedstock

on fishing vessels

on charter vessels.

Job roles

Individuals operating at this level undertake a broad range of routine processes and procedures which may include

assisting with operation of fishing gear and equipment

basic processing and temperature control of harvest

general cleaning and maintenance of equipment and vessel

handling, harvesting and sorting by-catch.

Work may vary between enterprises.

Job role titles may include:

fisher

general deckhand.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

direct entry and without prior fishing operations skills or knowledge

through a school vocational studies program combined with work experience

prior vocational qualifications related to maritime certifications or fishing operations.

This qualification is suited to Australian Apprenticeship pathways.

Pathways from the qualification

After achieving this qualification, candidates may undertake a:

SFI30211 Certificate III in Fishing Operations

SFI40211 Certificate IV in Fishing Operations.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI20211 Certificate II in Fishing Operations The following table contains a summary of the employability skills as identified by the fishing operations sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one workplace to another.
Employability Skill	Industry for this qualification include:
Communication	calculating workplace measures completing forms/records accurately and legibly estimating time to complete activities and routine workplace measures expressing own opinion clearly and listening to others without interrupting interpreting labels and descriptions interpreting work-related instructions, notices and documents reporting hazards requesting assistance from appropriate personnel as needed.
Teamwork	discussing work-related matters with others in a courteous manner appropriate to age and cultural background participating in meetings participating in OHS and emergency arrangements sharing work-related information with co-workers undertaking duties in a positive manner that promotes cooperation within the workplace working with diverse individuals and groups.
Problem solving	assisting in developing effective solutions to control level of risk associated with tasks attempting to resolve personal workplace conflicts recognising work-related problems and referring to appropriate person solving problems by asking questions.
Initiative and enterprise	adapting to new situations raising issues, such as those related to OHS, food safety and environmental management with designated personnel rectifying errors in recorded information requesting additional support to improve own performance taking corrective actions within scope of responsibility to maintain food safety standards.
Planning and organising	assessing and prioritising work load within allocated timeframes and according to level of responsibility collecting, analysing and organising information minimising environmental hazards and risks in work area.
Self-management	attending meetings on time identifying hazards, and assessing and controlling risks keeping work area clean and tidy maintaining personal hygiene prioritising work tasks undertaking duties and taking responsibility at the appropriate level.
Learning	identifying career pathways identifying own learning needs to further career and/or develop skills and knowledge undertaking learning as required for work.
Technology	using basic technology skills to complete work documentation using technology and related workplace equipment.

Packaging Rules

Packaging Rules

A total of fifteen (15) units of competency must be achieved.

four (4) core units plus

four (4) fishing specialist elective units (Group A) plus

seven (7) elective units that may be selected from a combination of:

Group A fishing specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported and at least two (2) of those units must be aligned to Certificate II or III level. Units must be relevant to fishing operations.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

Elective units of competency

Group A: Fishing specialist units

Unit code	Unit title
SFIFISH202C	Cook on board a vessel
SFIFISH203C	Maintain, prepare, deploy and retrieve trawls to land catch
SFIFISH204C	Maintain, prepare, deploy and retrieve pots and traps to land catch
SFIFISH205C	Maintain, prepare, deploy and retrieve drop lines and long lines to land catch
SFIFISH206C	Maintain, prepare, deploy and retrieve hand operated lines to land catch
SFIFISH207C	Maintain, prepare, deploy and retrieve beach seines, mesh nets or gill nets to land catch
SFIFISH208C	Maintain, prepare, deploy and retrieve purse seines to land catch
SFIFISH209C	Maintain the temperature of seafood
SFIFISH210C	Assemble and repair damaged netting
SFIFISH214B	Contribute to at-sea processing of seafood* SFICORE101C Apply basic food handling and safety practices
SFIPROC304B	Boil and pack crustaceans
MTMP2002C	Prepare animals for slaughter

Vessel operations

Unit code	Unit title
SFIEMS201B	Participate in environmentally sustainable work practices
SFIFISH215B	Apply deckhand skills aboard a fishing vessel
SFIFISH311A	Operate vessel deck machinery and lifting appliance
SFISHIP201C	Comply with organisational and legislative requirements
SFISHIP202C	Contribute to safe navigation
SFISHIP206C	Operate a small vessel
SFISHIP207C	Operate and maintain outboard motors

Maritime operations

The units in this group can contribute towards a TDM20307 Certificate II in Transport&Distribution (Coastal Maritime Operations - Coxswain). Additional TDM units from this qualification are available in Certificate III in Fishing Operations.

The units below are equivalent to the former Elements of Shipboard Safety.

Unit code	Unit title
TDMME507B	Transmit and receive information by marine radio or telephone
TDMMF1007B	Provide elementary first aid
TDMMF1107B	Survive at sea in the event of vessel abandonment
TDMMF5407A	Observe safety and emergency procedures on a coastal vessel
TDMMF5507A	Fight and extinguish fires on board a coastal vessel

Vessel maintenance

Unit code	Unit title
SFISHIP208C	Operate low powered diesel engines
SFISHIP211C	Prepare for maintenance
MEM18001C	Use hand tools
MEM18002B	Use power tools/hand held operations

Group B: Other elective units

Aquaculture operations

Unit code	Unit title
SFIAQUA220A	Use waders

Diving operations

Unit Code	Unit Title
SFIFISH211A	Provide support for diving operations* HLTFA311A Apply first aid
SFIFISH312A	Perform breath-hold diving operations* HLTFA311A Apply first aid
HLTFA311A	Apply first aid
SISOOPS304A	Plan for minimal environmental impact
SROSCB001A	SCUBA dive in open water to a maximum depth of 18 metres
SROODR002A	Plan outdoor recreation activities

Seafood processing

Unit code	Unit title
SFIPROC101C	Clean fish* SFIPROC106B Work with knives
SFIPROC102C	Clean work area
SFIPROC105B	Fillet fish and prepare portions* SFIPROC106B Work with knives
SFIPROC106B	Work with knives

Seafood transport and storage

Unit code	Unit title
SFISTOR202C	Receive and distribute product
SFISTOR203C	Assemble and load refrigerated product
SFISTOR204A	Prepare, pack and dispatch stock for live transport
SFISTOR205A	Prepare, pack and dispatch non-live product
SITXINV001A	Receive and store stock
TLID2004A	Load and unload goods/cargo

Business services

Unit code	Unit title
BSBCUS201B	Deliver a service to customers
BSBINM201A	Process and maintain workplace information
BSBWOR204A	Use business technology
FNSACC301A	Process financial transactions and extract interim reports

SFI20411 Certificate II in Fisheries Compliance Support

Modification History

Release	TP Version	Comments
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	Corrected formatting issues
1	SFI11	Initial release

Description

This qualification specifies the competencies relevant to people working at a local level in a support role to an agency or organisation that has legislated responsibility for the management of fisheries, both wild catch and aquaculture.

Job role

Typically, the qualification will have application for people in Indigenous Australian communities who strive for environmentally sustainable usage of the fisheries, and marine and freshwater environments in their regions.

The Certificate II in Fisheries Compliance Support has been developed for observers who can report on change and suspected non-compliance using only observable evidence as can be recorded, such as photographs and global positioning system (GPS) readings. People working in this role follow strict procedures and have no authority to approach or confront anyone acting suspiciously or suspected of non-compliance.

Pathways Information

Pathways into the qualification

Entry into this qualification may be:

as an Indigenous sea ranger

by direct entry without prior skills

in conservation and land management activities

in Indigenous fishing activities

in vessel operations.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI30411 Certificate III in Fisheries Compliance.

This qualification is usually offered by training providers in conjunction with an agency responsible for fisheries management.

Some competencies are transferrable to other industries, such as conservation and land management, maritime, aquaculture and fishing.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles and vessels apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI20411 Certificate II in Fisheries Compliance Support The following table contains a summary of the employability skills as identified by the fisheries compliance sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Agency requirements for this qualification include:
Communication	reading and interpreting workplace instructions and notices clarifying workplace instructions and procedures expressing own opinions listening to others without interruption responding to questions communicating with the public in courteous, non-confrontational and culturally respectful manner using verbal and non-verbal communication in a culturally sensitive way using speed and distance calculations to estimate fuel usage and time completing work-related forms accurately and legibly recording workplace data.
Teamwork	sharing relevant information with co-workers.
Problem solving	rectifying errors in recording information on forms/documents resolving or reporting workplace issues reviewing operational plan and outcomes making recommendations for improvement.
Initiative and enterprise	identifying errors in recording information on forms/documents identifying and reporting environmental hazards identifying and reporting OHS hazards applying principles of sustainability.
Planning and organising	assessing own work and prioritising within allocated timeframes making appropriate preparations for observation field trips.
Self-management	seeking additional support to improve performance seeking feedback on presentations from audience undertaking responsibilities and duties in a positive manner.
Learning	identifying career options and training opportunities within the enterprise and seafood industry identifying own learning needs for future work requirements and career aspirations willing to learn new skills and procedures.
Technology	using business computer applications to prepare reports and record work information using email for communications using GPS.

Packaging Rules

Packaging Rules

A total of fifteen (15) units of competency must be achieved.

four (4) core units plus

six (6) fisheries compliance specialist elective units (Group A) plus

five (5) elective units that may be selected from a combination of:

Group A fisheries compliance specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported, however, at least two (2) of those units must be aligned to Certificate II or III level. Units must be relevant to fisheries compliance operations and not duplicate skills already selected.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

Elective units of competency

Group A: Fisheries compliance specialist units

Unit code	Unit title
SFICOMP201B	Undertake a local operation
SFICOMP202B	Conduct field observations
SFICOMP203B	Promote sustainable use of local marine and freshwater environments
SFICOMP204B	Present evidence in a court setting
SFICOMP205B	Communicate effectively in cross-cultural environments
SFICOMP310C	Operate off-road vehicles
SFIEMS201B	Participate in environmentally sustainable work practices
HLTFA311A	Apply first aid
PUATEA001B	Work in a team

Group B: Other elective units

Conservation and environment

Unit code	Unit title
AHCCHM201A	Apply chemicals under supervision
AHCFAU201A	Recognise fauna
AHCILM201A	Maintain cultural places
AHCILM202A	Observe and report plants and/or animals
AHCILM203A	Record information about country
AHCINF202A	Install, maintain and repair fencing
AHCINF203A	Maintain properties and structures
AHCNAR202A	Maintain wildlife habitat refuges
AHCPGD206A	Conduct visual inspection of park facilities
AHCPMG201A	Treat weeds
AHCPMG202A	Treat plant pests, diseases and disorders
AHCSAW201A	Conduct erosion and sediment control activities

Maritime operations

These competencies can contribute towards a TDM20307 Certificate II in Transport&Distribution (Coastal Maritime Operations - Coxswain).

The competencies below are equivalent to the former Elements of Shipboard Safety.

Unit code	Unit title
TDMME507B	Transmit and receive information by marine radio or telephone
TDMMF1007B	Provide elementary first aid
TDMMF1107B	Survive at sea in the event of vessel abandonment
TDMMF5407A	Observe safety and emergency procedures on a coastal vessel
TDMMF5507A	Fight and extinguish fires on board a coastal vessel

Vessel operations

Unit code	Unit title
SFISHIP201C	Comply with organisational and legislative requirements
SFISHIP202C	Contribute to safe navigation
SFISHIP206C	Operate a small vessel
SFISHIP207C	Operate and maintain outboard motors
SFISHIP208C	Operate low powered diesel engines
SFISHIP211C	Prepare for maintenance

SFI20511 Certificate II in Seafood Processing

Modification History

Release	TP Version	Comments
2	SFI11v1.1	TLID2010A Operate a forklift replaced with TLILIC2001A Licence to operate a forklift truck in response to regulatory changes TLID3033A Operate a vehicle-mounted loading crane replaced with TLILIC0012A Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above) Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification represents the competencies relevant to people working in the seafood processing sector of the seafood industry in the capacity of a processing employee. It comprises the base entry point into this sector of the industry and provides people with a range of core and underpinning competencies relevant to their work.

The qualification will have application for people working:

on aquaculture farms or fishout/put-and-take operations

for contract harvesting and on-farm processing companies

in processing plants

for wholesalers or retailers.

Job roles

Individuals operating at this level undertake a broad range of routine processes and procedures which may include

basic processing

general cleaning and maintenance of equipment and facilities

handling and slaughtering harvested stock.

Work may vary between enterprises.

Job role titles may include:

factory hand

general or process worker

seafood or fish processor.

Pathways Information

Pathways into the qualification

Entry into this qualification may be:

by direct entry and without prior seafood processing skills or knowledge

SFI10511 Certificate I in Seafood Processing

other seafood industry stream qualifications.

Pathways from the qualification

After achieving this qualification, candidates may undertake a:

SFI30511 Certificate III in Seafood Processing

SFI30311 Certificate III in Seafood Industry (Environmental Management Support).

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI20511 Certificate II in Seafood Processing The following table contains a summary of the employability skills as identified by the seafood processing sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry requirements for this qualification include:
Communication	communicating information about problems with work communicating information relating to OHS completing work forms and required written documentation demonstrating effective and appropriate interpersonal skills interpreting and applying workplace procedures and instructions sharing workplace information using communication and information technologies to support work operations.
Teamwork	identifying own role and responsibilities within a team identifying team goals maintaining health and safety of work area for self and others providing assistance to others in the work area sharing work-related information working as part of a team.
Problem solving	applying knowledge of materials, product purpose and processes to work operations checking performance of machines and equipment and identifying signs of faulty operations identifying and reporting any workplace hazards identifying workplace problems and making contributions to their solution identifying and applying health and safety issues relating to work in the food industry monitoring workplace activities and identifying and reporting non-compliances.
Initiative and enterprise	asking questions regarding requirements and expectations gathering and interpreting information to support safe and efficient work inspecting quality of work on an ongoing basis making suggestions for continuous improvement providing feedback on procedures and processes recording basic information on the quality and other indicators of work outcomes.
Planning and organising	directing items to the correct area for further processing identifying work requirements and work load priorities identifying and using relevant personal protective equipment (PPE) identifying and reporting issues affecting ability to meet work outcomes organising work area to maintain housekeeping standards planning work activities to meet daily work requirements selecting and organising relevant equipment and tools.
Self-management	accepting responsibility for quality of own work applying food safety practices identifying personal responsibilities keeping the work area clean and tidy at all times maintaining own work efficiency monitoring own work participating in OHS practices planning to meet required work outcomes of self and team.
Learning	asking questions to expand own knowledge assessing own competencies in meeting job requirements attending training or skill development activities identifying own skill requirements and seeking skill development if required listening to feedback and advice of supervisors.
Technology	performing minor maintenance on machinery in accordance with workplace practices using work tools, machines and equipment safely and effectively using manual handling technologies in the workplace.

Packaging Rules

Packaging Rules

A total of fifteen (15) units of competency must be achieved.

four (4) core units plus

seven (7) seafood processing specialist elective units (Group A) plus

four (4) elective units that may be selected from a combination of:

Group A seafood processing specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported, however, at least two (2) of those units must be aligned to Certificate II or III level. Units must be relevant to seafood processing and not duplicate skills already selected.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

Elective units of competency

Group A: Seafood processing specialist units

Unit code	Unit title
SFIAQUA216B	Harvest cultured or held stock
SFIEMS201B	Participate in environmentally sustainable work practices
SFIFISH209C	Maintain the temperature of seafood
SFIPROC101C	Clean fish* SFIPROC106B Work with knives
SFIPROC102C	Clean work area
SFIPROC105B	Fillet fish and prepare portions* SFIPROC106B Work with knives
SFIPROC106B	Work with knives
SFIPROC201C	Head and peel crustaceans
SFIPROC202C	Process squid, cuttlefish and octopus
SFIPROC203C	Shuck molluscs
AHCLSK319A	Slaughter livestock
FDFFS2001A	Implement the food safety program and procedures
FDFOP1005A	Operate basic equipment
FDFOP1006A	Monitor process operation
FDFOP1009A	Follow work procedures to maintain quality
FDFOP2011A	Conduct routine maintenance
FDFOP2019A	Fill and close product in cans
FDFOP2023A	Operate a packaging process
FDFOP2028A	Operate a mixing or blending process
FDFOP2036A	Operate an extrusion process
FDFOP2040A	Operate a heat treatment process
FDFOP2044A	Operate a retort process
FDFOP2045A	Operate pumping equipment
FDFOP2046A	Operate a production process
FDFOP2056A	Operate a freezing process
FDFOP2061A	Use numerical applications in the workplace
FDFOP2063A	Apply quality systems and procedures
FDFSUG218A	Operate a boiler - basic
FDFSUG222A	Operate a waste water treatment system

Group B: Other elective units

Competitive manufacturing

Unit code	Unit title
MSACMS201A	Sustain process improvements
MSACMT260A	Use planning software systems in manufacturing
MSS402001A	Apply competitive systems and practices
MSS402010A	Manage the impact of change on own work
MSS402021A	Apply Just in Time procedures
MSS402030A	Apply cost factors to work practices
MSS402031A	Interpret product costs in terms of customer requirements
MSS402040A	Apply 5S procedures
MSS402050A	Monitor process capability
MSS402051A	Apply quality standards
MSS402061A	Use SCADA systems in operations
MSS402080A	Undertake root cause analysis
MSS402081A	Contribute to the application of a proactive maintenance strategy

Maintenance and operations support

Unit code	Unit title
SITHACS101	Clean premises and equipment

Quality assurance and food safety

Unit code	Unit title
FDFOP2013A	Apply sampling procedures

Seafood transport and storage

Unit code	Unit title
SFIFISH311A	Operate vessel deck machinery and lifting appliance
SFISTOR204A	Prepare, pack and dispatch stock for live transport
SFISTOR205A	Prepare, pack and dispatch non-live product
SITXINV001A	Receive and store stock
TLID2013A	Move materials mechanically using automated equipment
TLID1002A	Shift a load using manually-operated equipment
TLID2004A	Load and unload goods/cargo
TLILIC0012A	Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)
TLILIC2001A	Licence to operate a forklift truck

Business services

Unit code	Unit title
BSBCUS201B	Deliver a service to customers
BSBINM201A	Process and maintain workplace information
BSBWOR204A	Use business technology
FNSACC301A	Process financial transactions and extract interim reports

SFI20611 Certificate II in Seafood Industry (Sales and Distribution)

Modification History

Release	TP Version	Comments
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	TLID2010A Operate a forklift replaced with TLILIC2001A Licence to operate a forklift truck in response to regulatory changes Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification specifies the competencies relevant to people working in the sales and distribution sector of the seafood industry (wholesale and/or retail). It comprises the base entry point into this sector of the industry and provides people with a range of core and underpinning competencies relevant to retail and wholesale work.

The qualification will have application for people working:

for seafood wholesalers, fish markets or retailers

for transport, storage and holding companies

on fishing dockside or aquaculture farm gate outlets or fishout/put-and-take operations.

Job roles

Individuals operating at this level undertake a broad range of routine processes and procedures which may include:

handling and basic processing of seafood

packing, labelling, holding or storage and distribution

temperature control, including chilling, freezing and deep freezing

weighing, grading and quality control

wholesale or retail sales.

Work may vary between enterprises.

Job role titles may include:

factory hand

seafood or fish packer

seafood or fish seller

seafood or fish transporter

store person or assistant.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

direct entry

SFI10511 Certificate I in Seafood Processing, or other seafood industry stream qualification

vocational experience or tertiary studies related to farming or animal husbandry, fishing, working with seafood, general sales and distribution.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI30611 Certificate III in Seafood Industry (Sales and Distribution).

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI20611 Certificate II in Seafood Industry (Sales and Distribution) The following table contains a summary of the employability skills as identified by the Sales and Distribution sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry requirements for this qualification include:
Communication	communicating information about problems with work communicating information relating to OHS completing work forms and required written documentation demonstrating effective and appropriate interpersonal skills interpreting and applying workplace procedures and instructions sharing workplace information using communication and information technologies to support work operations.
Teamwork	identifying own role and responsibilities within a team identifying team goals maintaining health and safety of work area for self and others providing assistance to others in the work area sharing work-related information working as part of a team.
Problem solving	applying knowledge of materials, product purpose and processes to work operations identifying and reporting any workplace hazards identifying workplace problems and making contributions to their solution identifying and applying OHS issues relating to work in the food industry monitoring workplace activities and identifying and reporting non-compliances.
Initiative and enterprise	asking questions regarding requirements and expectations gathering and interpreting information to support safe and efficient work inspecting quality of work on an ongoing basis making suggestions for continuous improvement providing feedback on procedures and processes recording basic information on the quality and other indicators of work outcomes.
Planning and organising	directing correct product for dispatch identifying work requirements and work load priorities identifying and using relevant personal protective equipment (PPE) identifying and reporting issues affecting ability to meet work outcomes organising work area to maintain housekeeping standards planning work activities to meet daily work requirements selecting and organising relevant product and load-shifting equipment using stock rotation methods.
Self-management	accepting responsibility for quality of own work applying food safety practices identifying personal responsibilities keeping the work area clean and tidy at all times maintaining own work efficiency monitoring own work participating in OHS practices planning to meet required work outcomes of self and team.
Learning	asking questions to expand own knowledge assessing own competencies in meeting job requirements attending training or skill development activities identifying own skill requirements and seeking skill development if required listening to feedback and advice of supervisors.
Technology	using manual handling technologies in the workplace using computer software to generate forms and labels, and record information.

Packaging Rules

Packaging Rules

A total of fifteen (15) units of competency must be achieved.

four (4) core units plus

three (3) sales and distribution specialist elective units (Group A) plus

eight (8) elective units that may be selected from a combination of:

Group A sales and distribution specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported, however, at least two (2) of those units must be aligned to Certificate II or III level. Units must be relevant to seafood sales and distribution and not duplicate skills already selected.

Core units of competency

Unit code	Unit title
SFICORE101C*	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

* Note: SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Sales and distribution specialist units

Unit code	Unit title
SFIDIST201C	Prepare, cook and retail seafood products
SFIDIST202C	Retail fresh, frozen and live seafood
SFIEMS201B	Participate in environmentally sustainable work practices
SFIFISH209C	Maintain the temperature of seafood
SFIPROC102C	Clean work area
FDFFS2001A	Implement the food safety program and procedures
FDFOP2010A	Work with temperature controlled stock

Group B: Other elective units

Business services

Unit code	Unit title
BSBCUS201B	Deliver a service to customers
BSBINM201A	Process and maintain workplace information
BSBWOR204A	Use business technology
FNSACC301A	Process financial transactions and extract interim reports

Aquaculture operations

Unit code	Unit title
SFIAQUA205C	Feed stock
SFIAQUA206C	Handle stock
SFIAQUA209C	Manipulate stock culture environment
SFIAQUA213C	Monitor stock and environmental conditions
SFIAQUA221A	Control predators and pests
SFIAQUA222A	Control diseases

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Quality assurance and food safety

Unit code	Unit title
FDFOP2063A	Apply quality systems and procedures

Retail operations

Unit code	Unit title
SIRRMER001A	Merchandise food products* SIRRFSA001A Apply retail food safety practices
SIRRMER003A	Prepare and display fast food items* SIRRFSA001A Apply retail food safety practices
SIRRRPK001A	Advise on food products and services* SIRRFSA001A Apply retail food safety practices
SIRXCCS201	Apply point-of-sale handling procedures
SIRXCCS202	Interact with customers
SIRXCLM001A	Organise and maintain work areas
SIRXFIN201	Balance and secure point-of-sale terminal
SIRXICT001A	Operate retail technology
SIRXINV001A	Perform stock control procedures
SIRXRSK001A	Minimise theft
SIRXSLS002A	Advise on products and services
SIRXSLS201	Sell products and services

Seafood processing

Unit code	Unit title
SFIPROC101C	Clean fish* SFIPROC106B Work with knives
SFIPROC105B	Fillet fish and prepare portions* SFIPROC106B Work with knives
SFIPROC106B	Work with knives
SFIPROC201C	Head and peel crustaceans
SFIPROC202C	Process squid, cuttlefish and octopus
SFIPROC203C	Shuck molluscs

Seafood transport and storage

Unit code	Unit title
SFISTOR202C	Receive and distribute product
SFISTOR203C	Assemble and load refrigerated product
SFISTOR204A	Prepare, pack and dispatch stock for live transport
SFISTOR205A	Prepare, pack and dispatch non-live product
TLID2013A	Move materials mechanically using automated equipment
TLID1001A	Shift materials safely using manual handling methods
TLID1002A	Shift a load using manually-operated equipment
TLID2004A	Load and unload goods/cargo
TLILIC2001A	Licence to operate a forklift truck

SFI30111 Certificate III in Aquaculture

Modification History

Release	TP Version	Comments
4	SFI11v2	SFIDIVE301B Work effectively as a diver in the seafood industry replaced with SFIDIVE309A Work effectively as a diver in the seafood industry SFIDIVE302B Perform diving operations using surface-supplied breathing apparatus replaced with SFIDIVE310A Perform diving operations using SSBA SFIDIVE303B Perform diving operations using self-contained underwater breathing apparatus replaced with SFIDIVE311A Perform diving operations using SCUBA SFIDIVE304B Undertake emergency procedures in diving operations using surface-supplied breathing apparatus replaced with SFIDIVE312A Undertake emergency procedures in diving operations using SSBA SFIDIVE305B Undertake emergency procedures in diving operations using self-contained underwater breathing apparatus replaced with SFIDIVE313A Undertake emergency procedures in diving operations using SCUBA SFIDIVE306B Perform compression chamber diving operations replaced with SFIDIVE314A Perform compression chamber diving operations SFIDIVE307B Perform underwater work in the aquaculture sector replaced with SFIDIVE315A Perform underwater work in the aquaculture sector SFIDIVE308B Perform underwater work in the wild catch sector replaced with SFIDIVE316A Perform underwater work in the wild catch sector
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	TLID2010A Operate a forklift replaced with TLILIC2001A Licence to operate a forklift truck in response to regulatory changes TLID3033A Operate a vehicle-mounted loading crane replaced with TLILIC0012A Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above) Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification specifies the competencies relevant to an individual working in the aquaculture sector of the seafood industry in the capacity of a skilled worker or leading hand.

The qualification will have application for people working:

for companies providing contract specialist services for aquaculture operations

in hatcheries and nurseries

in live post-harvest holding facilities, such as processing plants, wholesalers or transporters

in pet shops, public aquaria, zoos or other facilities with aquatic animals

on aquaculture farms or fishout/put-and-take operations.

Job roles

An individual operating at this level will have a broad range of well-developed skills and the ability to adapt and transfer skills to new activities. That person will have some responsibility for decision making and may coordinate some team activities. Their duties may include:

installing or constructing stock culture or holding structures and other allied structures

maintaining the culture or holding environment by:

treating and disposing of effluent and wastes

monitoring environmental conditions

maintaining water quality

overseeing stock-related activities, such as:

feeding, handling, harvesting and controlling predators, pests and diseases

responsibility for:

operating high technology water treatment components

implementing emergency procedures

implementing occupational health and safety policies and guidelines.

Duties may vary between aquaculture and aquatic holding enterprises.

Job role titles may include:

autonomous farm attendant

junior technician

leading hand

senior shop hand

shift or team leader

supervisor

work foreman.

Pathways Information

Pathways into the qualification

Entry into this qualification may be:

by direct entry

after completion of the SFI20111 Certificate II in Aquaculture.

This qualification is suited to Australian Apprenticeship pathways.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI40111 Certificate IV in Aquaculture

SFI40311 Certificate IV in Seafood Industry (Environmental Management).

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies. Occupational health and safety (OHS), food safety and environmental protection regulations apply to aquaculture enterprises.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI30111 Certificate III in Aquaculture The following table contains a summary of the employability skills as identified by the aquaculture sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry/enterprise requirements for this qualification include:
Communication	counting stock numbers estimating percentage of feed consumed estimating the duration of tasks reading and interpreting standard operating procedures (SOPs) and equipment manufacturer guidelines or instructions reading meters or test kits when making adjustments to culture or holding environment or calibrating equipment reading schedules relating to feeding, grading or harvesting recording and reporting data summarising oral reports of team members on work activities, problems and abnormal stock behaviour for a supervisor.
Teamwork	contributing to participative OHS arrangements overseeing or coordinating work of other team members respecting people from diverse backgrounds sharing information relevant to work with co-workers undertaking duties in a positive manner to promote cooperation.
Problem solving	developing practical and creative solutions to workplace problems either individually or in teams recognising and resolving problems and conflicts that may arise in the workplace recording and reviewing water quality data or environmental conditions reporting problems to supervisor.
Initiative and enterprise	adapting to new situations being creative in response to workplace challenges identifying opportunities that might not be obvious to others identifying, assessing and managing environmental, OHS and food safety hazards monitoring and responding to changing weather conditions monitoring stock and responding to abnormal activity recognising and reporting faulty equipment and following OHS procedures.
Planning and organising	applying continuous improvement processes coordinating labour, equipment and other resources to ensure that work is carried out according to timelines and priorities establishing and communicating clear goals and deliverables for self and team members identifying hazards prior to commencing a job planning for self and work team to complete work within an allocated timeframe.
Self-management	maintaining own knowledge of the job role, reviewing own performance and actively seeking and acting upon advice and guidance prioritising work and completing delegated tasks taking responsibility at the appropriate level.
Learning	being open to learning, new ideas and techniques identifying own learning needs for future work requirements and career aspirations learning in a range of settings, including informal learning sharing knowledge and skills with other team members.
Technology	examining options for automation, mechanisation or other technology to reduce risks and improve efficiencies using automated equipment, such as feeders and data loggers.

Packaging Rules

Packaging Rules

A total of eighteen (18) units must be achieved.

four (4) core units plus

five (5) aquaculture specialist elective units (Group A) plus

nine (9) elective units that may be selected from a combination of:

Group A aquaculture specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to aquaculture operations and not duplicate units already selected.

Core units of competency

Unit code	Unit title
SFICORE101C*	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

* Note: SFICORE101C is not a required unit for aquaculture operations that are growing or holding ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures is to be used in its place.

Elective units of competency

Group A: Aquaculture specialist units

Unit code	Unit title
SFIAQUA301C	Oversee and undertake effluent and waste treatment and disposal
SFIAQUA302C	Construct or install stock culture, holding and farm structures
SFIAQUA303C	Coordinate stock handling activities
SFIAQUA308C	Maintain water quality and environmental monitoring
SFIAQUA309C	Oversee harvest and post-harvest activities
SFIAQUA311B	Oversee production and maintain algal or live-feed cultures
SFIAQUA313B	Oversee operations of high technology water treatment components
SFIAQUA314A	Support hatchery operations
SFIAQUA315A	Oversee emergency procedures for on-land operations
SFIAQUA316A	Oversee the control of predators and pests
SFIAQUA317A	Oversee the control of diseases
SFIAQUA318A	Coordinate feed activities
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIEMS302B	Act to prevent interaction with protected species
SFIOHS301C	Implement OHS policies and guidelines
AHCCHM303A	Prepare and apply chemicals
AHCLSK319A	Slaughter livestock

Group B: Other elective units

Aquaculture operations

Unit code	Unit title
SFIAQUA209C	Manipulate stock culture environment
SFIAQUA213C	Monitor stock and environmental conditions
SFIAQUA217B	Maintain stock culture, holding and other farm structures
SFIAQUA220A	Use waders
SFIFISH209C	Maintain the temperature of seafood
SFISTOR202C	Receive and distribute product
SFISTOR204A	Prepare, pack and dispatch stock for live transport
SFISTOR205A	Prepare, pack and dispatch non-live product
AHCWRK305A	Coordinate work site activities
FDFOP2063A	Apply quality systems and procedures

Crane operations

Unit code	Unit title
TLILIC0012A	Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)
TLILIC3006A	Licence to operate a non-slewing mobile crane (greater than 3 tonnes capacity)
TLILIC3008A	Licence to operate a slewing mobile crane (up to 20 tonnes)

Diving operations

Unit code	Unit title
SFIDIVE309A	Work effectively as a diver in the seafood industry* HLTFA311A Apply first aid
SFIDIVE310A	Perform diving operations using SSBA* HLTFA311A Apply first aid
SFIDIVE311A	Perform diving operations using SCUBA* HLTFA311A Apply first aid
SFIDIVE312A	Undertake emergency procedures in diving operations using SSBA* HLTFA311A Apply first aid
SFIDIVE313A	Undertake emergency procedures in diving operations using SCUBA* HLTFA311A Apply first aid
SFIDIVE314A	Perform compression chamber diving operations* HLTFA311A Apply first aid
SFIDIVE315A	Perform underwater work in the aquaculture sector* HLTFA311A Apply first aid
SFIDIVE316A	Perform underwater work in the wild catch sector* HLTFA311A Apply first aid
SISOOPS304A	Plan for minimal environmental impact
SROSCB001A	SCUBA dive in open water to a maximum depth of 18 metres
SROODR002A	Plan outdoor recreation activities

Farm operations

Unit code	Unit title
AHCAGB301A	Keep records for a primary production business
AHCARB205A	Operate and maintain chainsaws
AHCBIO202A	Follow site quarantine procedures
AHCCHM201A	Apply chemicals under supervision
AHCCHM304A	Transport, handle and store chemicals
AHCMOM305A	Operate specialised machinery and equipment

Fishing operations

Unit code	Unit title
SFIFISH210C	Assemble and repair damaged netting
SFIFISH309B	Construct nets and customise design* SFIFISH210C Assemble and repair damaged netting
SFIFISH310A	Adjust and position fishing gear
SFIFISH311A	Operate vessel deck machinery and lifting appliance

Maintenance and operations support

Unit code	Unit title
AHCINF303A	Plan and construct conventional fencing
AHCLSC302A	Construct landscape features using concrete
AHCLSC303A	Construct brick and/or block structures and features
AHCLSC304A	Erect timber structures and features
AHCLSK321A	Service and repair bores and windmills

Maritime operations

The units in this group comprise the remaining TDM units required to achieve TDM20307 Certificate II in Transport&Distribution (Coastal Maritime Operations - Coxswain). TDM units equivalent to the former Elements of Shipboard Safety are also available in SFI20111 Certificate II in Aquaculture.

Unit code	Unit title
TDMMB4507A	Monitor condition and seaworthiness of a small vessel up to 24 metres
TDMMC707C	Apply seamanship skills and techniques when operating a small vessel within limits of responsibility of a Coxswain
TDMMC907C	Manoeuvre a domestic vessel within limits of responsibility of a Coxswain
TDMME1107A	Contribute to effective communications and teamwork on a coastal vessel
TDMME507B	Transmit and receive information by marine radio or telephone
TDMMF1007B	Provide elementary first aid
TDMMF1107B	Survive at sea in the event of vessel abandonment
TDMMF3207C	Apply domestic regulations and industry practices when operating a small coastal vessel
TDMMF5407A	Observe safety and emergency procedures on a coastal vessel
TDMMF5507A	Fight and extinguish fires on board a coastal vessel
TDMMH1207B	Plan and navigate a short voyage within inshore limits.
TDMMR3007B	Operate and carry out basic service checks on small vessel marine propulsion systems
TDMMR3107B	Operate and carry out basic servicing on auxiliary systems
TDMMR3207B	Operate and carry out basic routine servicing of marine extra low and low voltage electrical systems
TDMMR5407B	Carry out refuelling and fuel transfer operations
TDMMU507B	Ensure compliance with environmental considerations in a small domestic vessel

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Ornamental operations

Unit code	Unit title
ACMCAS305A	Maintain aquascapes and aquatic animals
SIRXICT303	Operate retail information technology systems
SIRXMER303	Coordinate merchandise presentation

Quality assurance, food safety and environmental management

Unit code	Unit title
SFIEMS401B	Conduct an internal audit of an environmental management system
BSBRSK401A	Identify risk and apply risk management processes
FDFFS3001A	Monitor the implementation of quality and food safety programs* FDFFS2001A Implement the food safety program and procedures
FDFFS2001A	Implement the food safety program and procedures
FDFOP2013A	Apply sampling procedures
FDFTEC3001A	Participate in a HACCP team* FDFFS2001A Implement the food safety program and procedures

Seafood processing

Unit code	Unit title
SFIPROC302C	Handle and pack sashimi-grade fish
SFIPROC304B	Boil and pack crustaceans
MTMSR303A	Smoke product

Seafood transport and storage

Unit code	Unit title
SFISTOR301C	Operate refrigerated storerooms
SITXINV002A	Control and order stock* SITXINV001A Receive and store stock SITHCCC003B Receive and store kitchen supplies
SITXINV001A	Receive and store stock
SITHCCC003B	Receive and store kitchen supplies
TLILIC2001A	Licence to operate a forklift truck

Vessel operations

Unit code	Unit title
SFIFISH215B	Apply deckhand skills aboard a fishing vessel
SFISHIP202C	Contribute to safe navigation
SFISHIP206C	Operate a small vessel
SFISHIP207C	Operate and maintain outboard motors
SFISHIP211C	Prepare for maintenance

Business services

Unit code	Unit title
BSBADM311A	Maintain business resources
BSBCUS301B	Deliver and monitor a service to customers
BSBFIA301A	Maintain financial records
BSBFIA302A	Process payroll
BSBFIA303A	Process accounts payable and receivable
BSBFIA401A	Prepare financial reports
BSBINM301A	Organise workplace information
BSBITU306A	Design and produce business documents
BSBITU307A	Develop keyboarding speed and accuracy
BSBITU309A	Produce desktop published documents
BSBRKG304B	Maintain business records
BSBSUS201A	Participate in environmentally sustainable work practices

Corporate management

Unit code	Unit title
BSBFLM303C	Contribute to effective workplace relationships
BSBFLM306C	Provide workplace information and resourcing plans
BSBFLM309C	Support continuous improvement systems and processes
BSBFLM311C	Support a workplace learning environment
BSBFLM312C	Contribute to team effectiveness
BSBINN301A	Promote innovation in a team environment
BSBWOR301B	Organise personal work priorities and development

E-business

Unit code	Unit title
BSBITU305A	Conduct online transactions
BSBRES401A	Analyse and present research information
BSBRKG402B	Provide information from and about records

Training and assessment

Unit code	Unit title
TAEASS301B	Contribute to assessment
TAEDEL301A	Provide work skill instruction

SFI30211 Certificate III in Fishing Operations

Modification History

Release	TP Version	Comments
4	SFI11v2	SFIDIVE301B Work effectively as a diver in the seafood industry replaced with SFIDIVE309A Work effectively as a diver in the seafood industry SFIDIVE302B Perform diving operations using surface-supplied breathing apparatus replaced with SFIDIVE310A Perform diving operations using SSBA SFIDIVE303B Perform diving operations using self-contained underwater breathing apparatus replaced with SFIDIVE311A Perform diving operations using SCUBA SFIDIVE304B Undertake emergency procedures in diving operations using surface-supplied breathing apparatus replaced with SFIDIVE312A Undertake emergency procedures in diving operations using SSBA SFIDIVE305B Undertake emergency procedures in diving operations using self-contained underwater breathing apparatus replaced with SFIDIVE313A Undertake emergency procedures in diving operations using SCUBA SFIDIVE306B Perform compression chamber diving operations replaced with SFIDIVE314A Perform compression chamber diving operations SFIDIVE307B Perform underwater work in the aquaculture sector replaced with SFIDIVE315A Perform underwater work in the aquaculture sector SFIDIVE308B Perform underwater work in the wild catch sector replaced with SFIDIVE316A Perform underwater work in the wild catch sector
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	TLID3033A Operate a vehicle-mounted loading crane replaced with TLILIC0012A Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above) Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification contains the competencies required by an experienced deckhand undertaking a wide range of fishing operation tasks.

Maritime certifications, such as a Coxswain, cannot be achieved through this qualification. Refer to the TDM07 Maritime Training Package for relevant qualifications.

Skill Sets are available through the SFI11 Seafood Industry Training Package as an alternative for fishers using the TDM07 Maritime Training Package to gain a maritime certification. These include:

Environmental Management Skill Set

Fishing Operations Skill Set.

The qualification will have application for people working:

for aquaculture farms using wild caught broodstock or seedstock

on charter vessels

on fishing vessels.

Job roles

Individuals operating at this level undertake a broad range of routine processes and procedures which may include:

maintaining food safety and quality control procedures and policies

overseeing cleaning and maintenance of equipment and vessel

overseeing the handling, harvesting and sorting of by-catch

selecting, deploying and operating fishing gear and equipment

supervising or leading work teams.

Work may vary between enterprises.

Job role titles may include:

senior deckhand

Coxswain.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

direct entry and with or without prior fishing operations skills or knowledge

through a school vocational studies program combined with work experience

prior vocational qualifications related to maritime certifications, fishing, seafood processing or aquaculture operations.

This qualification is suited to Australian Apprenticeship pathways.

Pathways from the qualification

After achieving this qualification, candidates may undertake a:

SFI40211 Certificate IV in Fishing Operations

SFI40311 Certificate IV in Seafood Industry (Environmental Management)

SFI50211 Diploma of Fishing Operations.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI30211 Certificate III in Fishing Operations The following table contains a summary of the employability skills as identified by the fishing operations sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one workplace to another.
Employability Skill	Industry for this qualification include:
Communication	completing forms/records accurately and legibly estimating time to position fishing devices based on echo sounder expressing own opinion clearly and listening to others without interrupting giving clear instructions about tasks and methods to work teams interpreting gear plans interpreting work-related instructions, notices and documents requesting assistance from appropriate personnel) as needed reading and recording data from electronic detection equipment reading tide tables.
Teamwork	contributing to participative OHS and emergency arrangements overseeing or coordinating work of other team members respecting people from diverse backgrounds sharing information relevant to work with co-workers undertaking duties in a positive manner that promotes cooperation in the workplace.
Problem solving	developing effective solutions to control level of risk associated with work tasks identifying and rectifying unsafe and inefficient aspects of a work area reconditioning or adjusting sub-optimal fishing gear solving problems by asking questions and seeking advice.
Initiative and enterprise	adapting to new situations analysing fish catches to determine effectiveness and performance of fishing device identifying, assessing and controlling environmental, OHS and food safety hazards within area of responsibility monitoring and responding to changing weather conditions recognising and reporting faulty equipment using criteria to assess effectiveness of sub-optimal fishing gear.
Planning and organising	coordinating labour, equipment and other resources to ensure that fishing operation is carried out according to strategy developing a fishing strategy that takes into account all relevant factors establishing and communicating clear directions and expectations to crew or on-land staff following environmental management procedures having appropriate techniques, tools and equipment for maintaining and readying fish devices for deployment identifying hazards prior to commencing and during the fishing operation or task maintaining catch at required temperature planning for self and work team to complete operation within an allocated timeframe.
Self-management	maintaining own knowledge of the job role, reviewing own performance and actively seeking and acting upon advice and guidance prioritising work and completing delegated tasks taking responsibility for self and work outcomes of others at the appropriate level.
Learning	being open to learning, new ideas and techniques identifying own learning needs for future work requirements and career aspirations undertaking learning as required for work.
Technology	examining options mechanisation or other technology to reduce risks and improve efficiencies monitoring position, concentration and movement of target species electronically monitoring positions of vessel and fishing using computer technology for recording information.

Packaging Rules

Packaging Rules

A total of eighteen (18) units of competency must be achieved.

four (4) core units plus

four (4) fishing specialist elective units (Group A) plus

ten (10) elective units that may be selected from a combination of:

Group A fishing specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported and at least two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to workplace needs.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

Elective units of competency

Group A: Fishing specialist units

Unit code	Unit title
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIEMS302B	Act to prevent interaction with protected species
SFIFISH209C	Maintain the temperature of seafood
SFIFISH210C	Assemble and repair damaged netting
SFIFISH309B	Construct nets and customise design* SFIFISH210C Assemble and repair damaged netting
SFIFISH310A	Adjust and position fishing gear
SFIFISH311A	Operate vessel deck machinery and lifting appliance
SFIFISH401C	Locate fishing grounds and stocks of fish
SFIFISH402C	Manage and control fishing operations
SFIOHS301C	Implement OHS policies and guidelines
AHCLSK319A	Slaughter livestock
BSBRSK401A	Identify risk and apply risk management processes

Diving operations

Unit code	Unit title
SFIDIVE309A	Work effectively as a diver in the seafood industry* HLTFA311A Apply first aid
SFIDIVE310A	Perform diving operations using SSBA* HLTFA311A Apply first aid
SFIDIVE311A	Perform diving operations using SCUBA* HLTFA311A Apply first aid
SFIDIVE312A	Undertake emergency procedures in diving operations using SSBA* HLTFA311A Apply first aid
SFIDIVE313A	Undertake emergency procedures in diving operations using SCUBA* HLTFA311A Apply first aid
SFIDIVE314A	Perform compression chamber diving operations* HLTFA311A Apply first aid
SFIDIVE315A	Perform underwater work in the aquaculture sector* HLTFA311A Apply first aid
SFIDIVE316A	Perform underwater work in the wild catch sector* HLTFA311A Apply first aid
HLTFA311A	Apply first aid
SISOOPS304A	Plan for minimal environmental impact
SROSCB001A	SCUBA dive in open water to a maximum depth of 18 metres
SROODR002A	Plan outdoor recreation activities

Group B: Other elective units

Aquaculture operations

Unit code	Unit title
SFIAQUA206C	Handle stock
SFIAQUA213C	Monitor stock and environmental conditions
SFIAQUA217B	Maintain stock culture, holding and other farm structures
SFIAQUA303C	Coordinate stock handling activities
SFIAQUA309C	Oversee harvest and post-harvest activities
SFIAQUA316A	Oversee the control of predators and pests
SFIAQUA317A	Oversee the control of diseases
SFIAQUA318A	Coordinate feed activities

Fishing charter operations

Unit code	Unit title
SFIFCHA301C	Develop information and advice on fishing charter trips
SFIFCHA302C	Operate an inshore day charter

Crane operations

Unit code	Unit title
TLILIC0012A	Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)
TLILIC3006A	Licence to operate a non-slewing mobile crane (greater than 3 tonnes capacity)
TLILIC3008A	Licence to operate a slewing mobile crane (up to 20 tonnes)

Maritime operations

Unit code	Unit title
TDMMB4507A	Monitor condition and seaworthiness of a small vessel up to 24 metres
TDMMC707C	Apply seamanship skills and techniques when operating a small vessel within limits of responsibility of a Coxswain
TDMMC907C	Manoeuvre a domestic vessel within limits of responsibility of a Coxswain
TDMME507B	Transmit and receive information by marine radio or telephone
TDMME1107A	Contribute to effective communications and teamwork on a coastal vessel
TDMMF1007B	Provide elementary first aid
TDMMF1107B	Survive at sea in the event of vessel abandonment
TDMMF3207C	Apply domestic regulations and industry practices when operating a small coastal vessel
TDMMF5407A	Observe safety and emergency procedures on a coastal vessel
TDMMF5507A	Fight and extinguish fires on board a coastal vessel
TDMMH1207B	Plan and navigate a short voyage within inshore limits.
TDMMR3007B	Operate and carry out basic service checks on small vessel marine propulsion systems
TDMMR3107B	Operate and carry out basic servicing on auxiliary systems
TDMMR3207B	Operate and carry out basic routine servicing of marine extra low and low voltage electrical systems
TDMMR5407B	Carry out refuelling and fuel transfer operations
TDMMU507B	Ensure compliance with environmental considerations in a small domestic vessel

Observer operations

Unit code	Unit title
SFIOBSV301B	Monitor and record fishing operations
SFIOBSV302B	Collect reliable scientific data and samples
SFIOBSV303B	Collect routine fishery management data
SFIOBSV304B	Analyse and report onboard observations

Quality assurance, food safety and environmental management

Unit code	Unit title
SFIEMS401B	Conduct an internal audit of an environmental management system
FDFFS2001A	Implement the food safety program and procedures
FDFFS3001A	Monitor the implementation of quality and food safety programs* FDFFS2001A Implement the food safety program and procedures
FDFTEC3001A	Participate in a HACCP team* FDFFS2001A Implement the food safety program and procedures

Seafood processing

Unit code	Unit title
SFIPROC302C	Handle and pack sashimi-grade fish

Seafood transport and storage

Unit code	Unit title
SITHCCC003B	Receive and store kitchen supplies
SITXINV001A	Receive and store stock
SITXINV002A	Control and order stock* SITXINV001A Receive and store stock SITHCCC003B Receive and store kitchen supplies
FDFOP2010A	Work with temperature controlled stock

Vessel operations

Unit code	Unit title
SFISHIP201C	Comply with organisational and legislative requirements
SFISHIP202C	Contribute to safe navigation
SFISHIP206C	Operate a small vessel
SFISHIP207C	Operate and maintain outboard motors
SFISHIP211C	Prepare for maintenance

Business services

Unit code	Unit title
BSBADM311A	Maintain business resources
BSBCUS301B	Deliver and monitor a service to customers
BSBFIA301A	Maintain financial records
BSBFIA302A	Process payroll
BSBFIA303A	Process accounts payable and receivable
BSBFIA401A	Prepare financial reports
BSBINM301A	Organise workplace information
BSBITU306A	Design and produce business documents
BSBITU307A	Develop keyboarding speed and accuracy
BSBITU309A	Produce desktop published documents
BSBRKG304B	Maintain business records
BSBSUS201A	Participate in environmentally sustainable practices

Corporate management

Unit code	Unit title
BSBFLM303C	Contribute to effective workplace relationships
BSBFLM306C	Provide workplace information and resourcing plans
BSBFLM309C	Support continuous improvement systems and processes
BSBFLM311C	Support a workplace learning environment
BSBFLM312C	Contribute to team effectiveness
BSBINN301A	Promote innovation in a team environment
BSBWOR301B	Organise personal work priorities and development

E-business

Unit code	Unit title
BSBITU305A	Conduct online transactions
BSBRES401A	Analyse and present research information
BSBRKG402B	Provide information from and about records

Training and assessment

Unit code	Unit title
TAEASS301B	Contribute to assessment
TAEDEL301A	Provide work skill instruction

SFI30311 Certificate III in Seafood Industry (Environmental Management Support)

Modification History

Release	TP Version	Comments
4	SFI11v2.1	AHCILM303A Work in an Indigenous community or organisation with AHCILM305A Work with an Aboriginal Community or organistion
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

Not Applicable

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

direct entry without prior experience

SFI20111 Certificate II in Aquaculture

SFI20211 Certificate II in Fishing Operations

SFI20511 Certificate II in Seafood Processing

SFI20611 Certificate II in Seafood Industry (Sales and Distribution)

vocational and tertiary studies related to environmental management.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI40111 Certificate IV in Aquaculture

SFI40211 Certificate IV in Fishing Operations

SFI40311 Certificate IV in Seafood Industry (Environmental Management)

SFI40511 Certificate IV in Seafood Processing

SFI40611 Certificate IV in Seafood Industry (Sales and Distribution).

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI30311 Certificate III in Seafood Industry (Environmental Management Support) The following table contains a summary of the employability skills as identified by the aquaculture sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry requirements for this qualification include:
Communication	consulting with, and contributing to, community and regional forums on local environmental management matters promoting principles of environmental sustainability to staff providing skills training reading and interpreting regulatory and legislated information recording environmental monitoring data presenting information in graphs and tables reporting on environmental monitoring.
Teamwork	contributing to participative OHS arrangements overseeing or coordinating work of other team members respecting people from diverse backgrounds sharing information relevant to work with co-workers undertaking duties in a positive manner to promote cooperation.
Problem solving	developing practical and creative solutions to workplace problems either individually or in teams recognising and resolving problems and conflicts that may arise in workplace recording and reviewing water quality data or environmental conditions reporting problems to supervisor.
Initiative and enterprise	adapting to new situations being creative in response to workplace challenges identifying, assessing and managing environmental, OHS and food safety hazards identifying opportunities that might not be obvious to others.
Planning and organising	applying continuous improvement processes coordinating labour, equipment and other resources to ensure that work is carried out according to timelines and priorities establishing and communicating clear goals and deliverables for self and team members identifying hazards prior to commencing a job planning for self and work team to complete work within an allocated timeframe.
Self-management	maintaining own knowledge of the job role, reviewing own performance and actively seeking and acting upon advice and guidance prioritising work and completing delegated tasks taking responsibility at the appropriate level.
Learning	being open to learning, new ideas and techniques identifying own learning needs for future work requirements and career aspirations learning in a range of settings, including informal learning sharing knowledge and skills with other team members.
Technology	examining options for automation, mechanisation or other technology to reduce risks and improve efficiencies recognising and reporting faulty equipment using computer software for present information using technology to measure, record and interpret data.

Packaging Rules

Packaging Rules

A total of eighteen (18) units of competency must be achieved.

six (6) core units plus

three (3) environmental management specialist elective units (Group A) plus

nine (9) elective units that may be selected from a combination of:

Group A environmental management specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to environmental management and not duplicate units already selected.

Core units of competency

Unit code	Unit title
SFICORE101C*	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements
SFIEMS301B	Implement and monitor environmentally sustainable work practices
BSBRSK401A	Identify risk and apply risk management processes

* Note: SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Environmental management specialist units

Unit code	Unit title
SFIAQUA308C	Maintain water quality and environmental monitoring
SFIAQUA315A	Oversee emergency procedures for on-land operations
SFIEMS302B	Act to prevent interaction with protected species
SFIOHS301C	Implement OHS policies and guidelines
BSBFLM309C	Support continuous improvement systems and processes
BSBFLM311C	Support a workplace learning environment
BSBINN301A	Promote innovation in a team environment
FDFFS3001A	Monitor the implementation of quality and food safety programs* FDFFS2001A Implement the food safety program and procedures
FDFTEC3001A	Participate in a HACCP team* FDFFS2001A Implement the food safety program and procedures
TAEDEL301A	Provide training in work skill instruction

Group B: Other elective units

Community management

Unit code	Unit title
AHCCCF412A	Coordinate board/committee elections
AHCCCF413A	Service committees
AHCCCF414A	Coordinate fund-raising activities
AHCCCF415A	Coordinate social events to support group purposes
AHCCCF416A	Present proposed courses of action to meeting
AHCILM305A	Work in an Aboriginal Community or organisation
SRXGRO002A	Deal with conflict

Conservation and environment

Unit code	Unit title
SFIEMS401B	Conduct an internal audit of an environmental management system
AHCNAR303A	Implement revegetation works
AHCVPT303A	Survey pest animals
AHCSAW302A	Implement erosion and sediment control measures
AHCPMG407A	Monitor and evaluate the local pest management action plan
AHCWRK404A	Ensure compliance with pest legislation
AHCLPW304A	Carry out inspection of designated area
AHCNAR301A	Maintain natural areas
AHCNAR302A	Collect and preserve biological samples
AHCPMG303A	Maintain biological cultures
FPICOT2233B	Navigate in forest areas
FPIFGM3202B	Extract seed
FPIFGM2201B	Collect seed

Observer operations

Unit code	Unit title
SFIOBSV301B	Monitor and record fishing operations
SFIOBSV302B	Collect reliable scientific data and samples
SFIOBSV303B	Collect routine fishery management data
SFIOBSV304B	Analyse and report on-board observations

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid
SFIAQUA220A	Use waders

Quality assurance, food safety and environmental management

Unit code	Unit title
BSBSUS201A	Participate in environmentally sustainable work practices
FDFFS2001A	Implement the food safety program and procedures
FDFOP2063A	Apply quality systems and procedures

Business services

Unit code	Unit title
BSBITU307A	Develop keyboarding speed and accuracy
BSBITU309A	Produce desktop published documents
BSBFIA302A	Process payroll
BSBFIA303A	Process accounts payable and receivable
BSBFIA401A	Prepare financial reports
BSBINM301A	Organise workplace information
BSBITU306A	Design and produce business documents
BSBADM311A	Maintain business resources
BSBFIA301A	Maintain financial records
BSBCUS301B	Deliver and monitor a service to customers
BSBRKG304B	Maintain business records

Corporate management

Unit code	Unit title
BSBWOR301B	Organise personal work priorities and development
BSBINN301A	Promote innovation in a team environment
BSBFLM303C	Contribute to effective workplace relationships
BSBFLM306C	Provide workplace information and resourcing plans
BSBFLM309C	Support continuous improvement systems and processes
BSBFLM311C	Support a workplace learning environment
BSBFLM312C	Contribute to team effectiveness

Training and assessment

Unit code	Unit title
TAEASS301B	Contribute to assessment
TAEDEL301A	Provide work skill instruction

SFI30411 Certificate III in Fisheries Compliance

Modification History

Release	TP Version	Comments
2	SFI11v1.1	Corrected formatting issues
1	SFI11	Initial release

Description

This qualification specifies the minimum requirement for entry into a career as a trainee fisheries officer.

Job role

A person operating at this level will be engaged in promoting compliance with fisheries legislation for recreational and commercial fishers, and the general public. On occasions it may be necessary to exercise compliance powers.

Job title includes:

trainee fisheries officer.

Pathways Information

Pathways into the qualification

Entry into this qualification may be:

after completing SFI20411 Certificate II in Fisheries Compliance Support

after completing studies, either tertiary or vocational, in marine environmental management

after gaining vessel skills

by direct entry without prior skills.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI40411 Certificate IV in Fisheries Compliance.

This qualification is usually undertaken by fisheries officers as part of their career development, and the agency's workforce development plan.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles and vessels apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI30411 Certificate III in Fisheries Compliance The following table contains a summary of the employability skills as identified by the fisheries compliance sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Agency requirements for this qualification include:
Communication	using verbal and non-verbal communication in a culturally sensitive way adapting communication techniques to identified audience negotiating relevant solutions to issues or incidents stating and substantiating own position clearly and effectively producing accurate, completed, legible and understandable forms and reports using active and accurate listening skills when taking statements counting and measuring fish and fish catches.
Teamwork	sharing information with agency sanctioned fellow officers
Problem solving	resolving or reporting workplace issues reviewing operational plan and outcomes making recommendations for improvement.
Initiative and enterprise	applying principles of sustainability identifying and reporting environmental hazards identifying and reporting OHS hazards.
Planning and organising	analysing, sorting and collating information according to criteria arranging court appearances forwarding court documents within required timeframe scheduling vehicle and outboard motor maintenance and services.
Self-management	seeking additional support to improve performance seeking feedback on presentations from audience undertaking responsibilities and duties in a positive manner
Learning	identifying career options and training opportunities within the enterprise and seafood industry identifying own learning needs for future work requirements and career aspirations willing to learn new skills and procedures.
Technology	using business computer applications to prepare reports and record work information using email for communications using global positioning system (GPS).

Packaging Rules

Packaging Rules

A total of sixteen (16) units of competency must be achieved.

three (3) core units plus

eight (8) fisheries compliance specialist elective units (Group A) plus

five (5) elective units that may be a combination of:

Group A fisheries compliance specialist elective units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported, however, at least two (2) of those units must be aligned to Certificate III level. Units must be relevant to fisheries compliance operations and not duplicate skills already selected.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

Elective units of competency

Group A: Fisheries compliance specialist units

Unit code	Unit title
SFICOMP302C	Exercise compliance powers
SFICOMP308C	Monitor fish catches for legal compliance
SFICOMP310C	Operate off-road vehicles
SFICOMP315A	Support the judicial process
SFICOMP316A	Gather, collate and record information
SFICOMP317A	Facilitate effective communication in the workplace
SFICOMP318A	Perform administrative duties
PSPETHC301B	Uphold the values and principles of public service
PSPLEGN301B	Comply with legislation in the public sector

Group B: Other elective units

Observer

Unit code	Unit title
SFIOBSV301B	Monitor and record fishing operations
SFIOBSV302B	Collect reliable scientific data and samples
SFIOBSV303B	Collect routine fishery management data
SFIOBSV304B	Analyse and report on board observations

Maritime operations

The units in this group can contribute towards a TDM20307 Certificate II in Transport&Distribution (Coastal Maritime Operations - Coxswain).

Unit code	Unit title
TDMME507B	Transmit and receive information by marine radio or telephone
TDMMF1007B	Provide elementary first aid
TDMMF1107B	Survive at sea in the event of vessel abandonment
TDMMF5407A	Observe safety and emergency procedures on a coastal vessel
TDMMF5507A	Fight and extinguish fires on board a coastal vessel

Vessel operations

Unit code	Unit title
SFISHIP206C	Operate a small vessel
SFISHIP207C	Operate and maintain outboard motors
SFISHIP202C	Contribute to safe navigation

SFI30511 Certificate III in Seafood Processing

Modification History

Release	TP Version	Comments
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	TLID2010A Operate a forklift replaced with TLILIC2001A Licence to operate a forklift truck in response to regulatory changes TLID3033A Operate a vehicle-mounted loading crane replaced with TLILIC0012A Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above) Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification represents the competencies relevant to people working in the seafood processing sector of the seafood industry.

The qualification will have application for people working:

for contract harvesting and on-farm processing companies

for wholesalers or retailers

in processing plants

on aquaculture farms or fishout/put-and-take operations.

Job roles

Individuals operating at this level undertake a broad range of routine processes and procedures which may include:

advanced processing

calibration and maintenance of equipment and facilities

handling and slaughtering harvested stock

maintaining food safety and quality control procedures and policies

supervising or leading work teams.

Work may vary between enterprises.

Job role titles may include:

autonomous processor

leading or senior fish processor

process manager

supervisor

shift manager.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

direct entry

SFI20511 Certificate II in Seafood Processing

vocational experience or tertiary studies related to processing animals, fishing, working on vessels, working with hands/manual labouring and trade skills.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI40511 Certificate IV in Seafood Processing

SFI40311 Certificate IV in Seafood Industry (Environmental Management).

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI30511 Certificate III in Seafood Processing The following table contains a summary of the employability skills as identified by the seafood processing sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry requirements for this qualification include:
Communication	completing standard documentation confirming relevant industry and workplace requirements ensuring records are accurate and legible establishing effective working relationships with colleagues providing relevant work-related information to others supporting team communication practices understanding personal and team requirements of relevant industry and workplace standards, regulations and policies undertaking interactive workplace communication using communication technologies efficiently.
Teamwork	demonstrating and encouraging others in working cooperatively with people of different ages, gender, race or religion explaining and implementing work team reporting requirements monitoring work team tasks in accordance with regulatory and workplace requirements providing support to team members undertaking appropriate and effective communication with team members.
Problem solving	assessing processes and outcomes against quality criteria evaluating skill requirements of work tasks identifying risks and implementing risk control measures for machinery and equipment identifying and addressing problems and faults implementing food safety procedures providing problem-solving support to team members using problem-solving techniques to determine work requirements.
Initiative and enterprise	collecting and assessing data and information on work processes contributing to and promoting continuous improvement processes identifying non-conformances to standards and taking appropriate action identifying, assessing and acting on existing and potential risks monitoring and adjusting activity in response to operational variations rectifying problems promptly and appropriately seeking and providing feedback on procedures and processes.
Planning and organising	allocating tasks to operators and monitor outcomes determining work requirements in order to meet output targets ensuring work tools are ready and available for operations identifying priorities and variables that impact on work planning implementing contingency plan promptly when incidents occur planning work tasks for self and others as required.
Self-management	conducting regular housekeeping activities during shift to keep work area clean and tidy at all times identifying and applying safety procedures, including the use of personal protective equipment (PPE) maintaining currency of relevant, work-related information managing own work to meet performance criteria managing work load priorities and timelines monitoring information in work area monitoring own work against quality standards and identifying areas for improvement understanding own work activities and responsibilities.
Learning	asking questions to expand own knowledge assessing competencies in meeting job requirements maintaining skill and knowledge currency participating in meetings to inform work practices recognising limits of own expertise and seeking skill development if required.
Technology	monitoring machine operation performing minor maintenance on machinery using work machines or equipment in correct operational mode working with technology safely and according to workplace standards.

Packaging Rules

Packaging Rules

A total of eighteen (18) units of competency must be achieved.

four (4) core units plus

seven (7) seafood processing specialist elective units (Group A) plus

seven (7) elective units that may be selected from a combination of:

Group A seafood processing specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to seafood processing and not duplicate units already selected.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

Elective units of competency

Group A: Seafood processing specialist units

Unit code	Unit title
SFIAQUA216B	Harvest cultured or held stock
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIOHS301C	Implement OHS policies and procedures
SFIPROC101C	Clean fish* SFIPROC106B Work with knives
SFIPROC102C	Clean work area
SFIPROC105B	Fillet fish and prepare portions* SFIPROC106B Work with knives
SFIPROC106B	Work with knives
SFIPROC302C	Handle and pack sashimi-grade fish
SFIPROC304B	Boil and pack crustaceans
SFIPROC305B	Slaughter and process crocodiles* SFIPROC106B Work with knives
SFIPROC401C	Evaluate a batch of seafood
SFISTOR301C	Operate refrigerated storerooms
AHCLSK319A	Slaughter livestock
AHCWRK305A	Coordinate work site activities
FDFFS2001A	Implement the food safety program and procedures
FDFFS3001A	Monitor the implementation of quality and food safety programs* FDFFS2001A Implement the food safety program and procedures
FDFOP2063A	Apply quality systems and procedures
FDFOP3003A	Operate interrelated processes in a production system
FDFOP3004A	Operate interrelated processes in a packaging system
FDFPPL3002A	Report on workplace performance
FDFPPL3003A	Support and mentor individuals and groups
FDFTEC3001A	Participate in a HACCP team* FDFFS2001A Implement the food safety program and procedures
FDFTEC3002A	Implement the pest prevention program
FDFTEC3003A	Apply raw materials, ingredient and process knowledge to production problems
MSAPMSUP303A	Identify equipment faults
MSL924001A	Process and interpret data
MSL933001A	Maintain the laboratory/field workplace fit for purpose
MSL973001A	Perform basic tests
MTMCOR403A	Participate in OHS risk control process* MTMCOR204A Follow safe work policies and procedures
MTMSR303A	Smoke product

Group B: Other elective units

Competitive manufacturing

Unit code	Unit title
MSACMS201A	Sustain process improvements
MSACMS401A	Ensure process improvements are sustained
MSACMT260A	Use planning software systems in manufacturing
MSACMT423A	Monitor a manufacturing levelled pull system* MSACMT280A Undertake root cause analysis
MSACMT440A	Lead 5S in a manufacturing environment
MSACMT441A	Facilitate continuous improvement in manufacturing
MSACMT460A	Facilitate the use of planning software systems in manufacturing* MSACMT260A Use planning software systems in manufacturing
MSAPMOPS405A	Identify problems in fluid power system
MSAPMOPS406A	Identify problems in electronic control systems
MSAPMPER300B	Issue work permits
MSAPMSUP310A	Contribute to development of plant documentation
MSAPMSUP390A	Use structured problem solving tools
MSS402001A	Apply competitive systems and practices
MSS402010A	Manage the impact of change on own work
MSS402021A	Apply Just in Time procedures
MSS402030A	Apply cost factors to work practices
MSS402031A	Interpret product costs in terms of customer requirements
MSS402040A	Apply 5S procedures
MSS402050A	Monitor process capability
MSS402051A	Apply quality standards
MSS402061A	Use SCADA systems in operations
MSS402080A	Undertake root cause analysis
MSS402081A	Contribute to the application of a proactive maintenance strategy
MSS403010A	Facilitate change in an organisation implementing competitive systems and practices
MSS403021A	Facilitate a Just in Time system
MSS403051A	Mistake proof a production process
MSS404050A	Undertake process capability improvements* MSS404052A Apply statistics to operational processes
MSS404052A	Apply statistics to operational processes
MSS404082A	Assist in implementing a proactive maintenance strategy
MSS404083A	Support proactive maintenance

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Seafood processing

Unit code	Unit title
SFIAQUA315A	Oversee emergency procedures for on-land operations
SFIDIST201C	Prepare, cook and retail seafood products
SFIDIST202C	Retail fresh, frozen and live seafood
SFIFISH209C	Maintain the temperature of seafood
SFIPROC201C	Head and peel crustaceans
SFIPROC202C	Process squid, cuttlefish and octopus
SFIPROC203C	Shuck molluscs
SFISTOR202C	Receive and distribute product
FDFOP1005A	Operate basic equipment
FDFOP1006A	Monitor process operation
FDFOP2011A	Conduct routine maintenance
FDFOP2013A	Apply sampling procedures
FDFOP2019A	Fill and close product in cans
FDFOP2023A	Operate a packaging process
FDFOP2028A	Operate a mixing or blending process
FDFOP2036A	Operate an extrusion process
FDFOP2040A	Operate a heat treatment process
FDFOP2044A	Operate a retort process
FDFOP2045A	Operate pumping equipment
FDFOP2046A	Operate a production process
FDFOP2056A	Operate a freezing process
SIRXCCS201	Apply point-of-sale handling procedures
FDFSUG218A	Operate a boiler - basic
FDFSUG222A	Operate a waste water treatment system

Seafood transport and storage

Unit code	Unit title
SFIFISH311A	Operate vessel deck machinery and lifting appliance
FDFOP2010A	Work with temperature controlled stock
SITHCCC003B	Receive and store kitchen supplies
SITXINV001A	Receive and store stock
SITXINV002A	Control and order stock* SITXINV001A Receive and store stock SITHCCC003B Receive and store kitchen supplies
TLIA4025A	Regulate temperature controlled stock
TLILIC0012A	Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)
TLILIC2001A	Licence to operate a forklift truck

Business services

Unit code	Unit title
BSBADM311A	Maintain business resources
BSBITU306A	Design and produce business documents
BSBCUS301B	Deliver and monitor a service to customers
BSBFIA301A	Maintain financial records
BSBFIA302A	Process payroll
BSBFIA303A	Process accounts payable and receivable
BSBFIA401A	Prepare financial reports
BSBINM301A	Organise workplace information
BSBITU307A	Develop keyboarding speed and accuracy
BSBITU309A	Produce desktop published documents
BSBRKG304B	Maintain business records
BSBSUS201A	Participate in environmentally sustainable work practices

Frontline management

Unit code	Unit title
BSBFLM303C	Contribute to effective workplace relationships
BSBFLM306C	Provide workplace information and resourcing plans
BSBFLM309C	Support continuous improvement systems and processes
BSBFLM311C	Support a workplace learning environment
BSBINN301A	Promote innovation in a team environment
BSBITU305A	Conduct online transactions
BSBRES401A	Analyse and present research information
BSBRKG402B	Provide information from and about records
BSBWOR301B	Organise personal work priorities and development

Training and assessment

Unit code	Unit title
TAEASS301B	Contribute to assessment
TAEDEL301A	Provide work skill instruction

SFI30611 Certificate III in Seafood Industry (Sales and Distribution)

Modification History

Release	TP Version	Comments
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	TLID2010A Operate a forklift replaced with TLILIC2001A Licence to operate a forklift truck in response to regulatory changes Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification represents the competencies relevant to people working in the sales and distribution sector of the seafood industry in the capacity of a skilled employee. It is designed for more experienced employees whose work requires extensive product knowledge and some responsibility for decision-making and coordination of team activities

They are also responsible for supervising or leading other workers/staff as part of a work team.

The qualification will have application for people working:

for seafood wholesalers, fish markets or retailers

for transport, storage and holding companies

on fishing dockside or aquaculture farm gate outlets or fishout/put-and-take operations.

Job roles

Individuals operating at this level will have a broad range of well-developed skills and the ability to adapt and transfer skills to new activities. That person will have some responsibility for decision-making and coordinating team activities. Their duties may include:

dealing with suppliers

handling and basic processing of seafood

maintaining food safety, OHS and other compliance requirements

packing, labelling, holding or storage and distribution

temperature control, including chilling, freezing and deep freezing

weighing, grading and quality control

wholesale or retail sales.

Work may vary between enterprises.

Job role titles may include:

leading factory hand

senior seafood or fish packer

senior seafood or fish seller

senior seafood or fish transporter

senior store person or supervisor.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

direct entry

SFI20611 Certificate II in Seafood Industry (Sales and Distribution)

vocational and tertiary studies related to seafood handling, processing and selling.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI40611 Certificate IV in Seafood Industry (Sales and Distribution)

SFI40311 Certificate IV in Seafood Industry (Environmental Management).

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI30611 Certificate III in Seafood Industry (Sales and Distribution) The following table contains a summary of the employability skills as identified by the Sales and Distribution sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry requirements for this qualification include:
Communication	completing standard documentation confirming relevant industry and workplace requirements ensuring records are accurate and legible establishing effective working relationships with colleagues providing relevant work related information to others supporting team communication practices understanding personal and team requirements of relevant industry and workplace standards, regulations and policies undertaking interactive workplace communication using communication technologies efficiently.
Teamwork	demonstrating and encouraging others in working cooperatively with people of different ages, gender, race or religion explaining and implementing work team reporting requirements monitoring work team tasks in accordance with regulatory and workplace requirements providing support to team members undertaking appropriate and effective communication with team members.
Problem solving	assessing processes and outcomes against quality criteria evaluating skill requirements of work tasks identifying risks and implementing risk control measures for machinery and equipment identifying and addressing problems and faults implementing food safety procedures providing problem-solving support to team members using problem-solving techniques to determine work requirements.
Initiative and enterprise	collecting and assessing data and information on work processes contributing to and promoting continuous improvement processes identifying non-conformances to standards and taking appropriate action identifying, assessing and acting on existing and potential risks monitoring and adjusting activities in response to operational variations rectifying problems promptly and appropriately seeking and providing feedback on procedures and processes.
Planning and organising	allocating tasks to operators and monitor outcomes determining work requirements in order to meet output targets ensuring work tools are ready and available for operations identifying priorities and variables that impact on work planning implementing contingency plans promptly when incidents occur planning work tasks for self and others as required.
Self-management	conducting regular housekeeping activities during shift to keep work area clean and tidy at all times identifying and applying safety procedures, including the use of personal protective equipment (PPE) maintaining currency of relevant, work-related information managing own work to meet performance criteria managing work load priorities and timelines monitoring information in work area monitoring own work against quality standards and identifying areas for improvement.
Learning	asking questions to expand own knowledge assessing competencies in meeting job requirements maintaining skill and knowledge currency participating in meetings to inform work practices recognising limits of own expertise and seeking skill development if required.
Technology	monitoring machine operations performing minor maintenance on machinery using work machines or equipment in correct operational mode working with technology safely and according to workplace standards.

Packaging Rules

Packaging Rules

A total of eighteen (18) units of competency must be achieved.

four (4) core units plus

three (3) sales and distribution specialist elective units (Group A) plus

eleven (11) elective units that may be selected from a combination of:

Group A sales and distribution specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to seafood sales and distribution and not duplicate units already selected.

Core units of competency

Unit code	Unit title
SFICORE101C*	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

* Note: SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Sales and distribution specialist units

Unit code	Unit title
SFIAQUA315A	Oversee emergency procedures for on-land operations
SFIDIST301C	Wholesale product
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIFISH209C	Maintain the temperature of seafood
SFIOHS301C	Implement OHS policies and guidelines
SFISTOR301C	Operate refrigerated storerooms
FDFFS2001A	Implement the food safety program and procedures
FDFFS3001A	Monitor the implementation of quality and food safety programs* FDFFS2001A Implement the food safety program and procedures
SIRXMGT001A	Coordinate work teams

Group B: Other elective units

Aquaculture operations

Unit code	Unit title
SFIAQUA205C	Feed stock
SFIAQUA206C	Handle stock
SFIAQUA209C	Manipulate stock culture environment
SFIAQUA213C	Monitor stock and environmental conditions
SFIAQUA221A	Control predators and pests
SFIAQUA222A	Control diseases

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Quality assurance, food safety and environmental management

Unit code	Unit title
BSBRSK401A	Identify risk and apply risk management processes
FDFTEC3001A	Participate in HACCP team* FDFFS2001A Implement the food safety program and procedures
SFIEMS401B	Conduct an internal audit of an environmental management system

Retail operations

Unit code	Unit title
SIRXCCS201	Apply point-of-sale handling procedures
SIRXCCS202	Interact with customers
SIRXCCS304	Coordinate interaction with customers
SIRXFIN201	Balance and secure point-of-sale terminal
SIRXICT001A	Operate retail technology
SIRXINV002A	Maintain and order stock
SIRXMER303	Coordinate merchandise presentation
SIRXWHS302	Maintain store safety
SIRXRSK002A	Maintain store security
SITXMPR002A	Create a promotional display or stand

Seafood processing

Unit code	Unit title
SFIDIST201C	Prepare, cook and retail seafood products
SFIDIST202C	Retail fresh, frozen and live seafood
SFIPROC101C	Clean fish* SFIPROC106B Work with knives
SFIPROC102C	Clean work area
SFIPROC105B	Fillet fish and prepare portions* SFIPROC106B Work with knives
SFIPROC106B	Work with knives
SFIPROC201C	Head and peel crustaceans
SFIPROC202C	Process squid, cuttlefish and octopus
SFIPROC203C	Shuck molluscs
FDFOP2010A	Work with temperature controlled stock

Seafood transport and storage

Unit code	Unit title
SFISTOR202C	Receive and distribute product
SFISTOR203C	Assemble and load refrigerated product
SFISTOR204A	Prepare, pack and dispatch stock for live transport
SFISTOR205A	Prepare, pack and dispatch non-live product
SITHCCC003B	Receive and store kitchen supplies
SITXINV002A	Control and order stock
SITXINV001A	Receive and store stock
TLIA2009A	Complete and check import/export documentation
TLID2013A	Move materials mechanically using automated equipment
TLID1001A	Shift materials safely using manual handling methods
TLID2004A	Load and unload goods/cargo
TLILIC2001A	Licence to operate a forklift truck

Business services

Unit code	Unit title
BSBADM311A	Maintain business resources
BSBCUS301B	Deliver and monitor a service to customers
BSBFIA301A	Maintain financial records
BSBFIA302A	Process payroll
BSBFIA303A	Process accounts payable and receivable
BSBFIA401A	Prepare financial reports
BSBINM301A	Organise workplace information
BSBITU306A	Design and produce business documents
BSBITU307A	Develop keyboarding speed and accuracy
BSBITU309A	Produce desktop published documents
BSBRKG304B	Maintain business records
BSBSUS201A	Participate in environmentally sustainable work practices

Frontline management

Unit code	Unit title
BSBFLM303C	Contribute to effective workplace relationships
BSBFLM306C	Provide workplace information and resourcing plans
BSBFLM309C	Support continuous improvement systems and processes
BSBFLM311C	Support a workplace learning environment
BSBINN301A	Promote innovation in a team environment
BSBITU305A	Conduct online transactions
BSBRES401A	Analyse and present research information
BSBRKG402B	Provide information from and about records
BSBWOR301B	Organise personal work priorities and development

Training and assessment

Unit code	Unit title
TAEASS301B	Contribute to assessment
TAEDEL301A	Provide work skill instruction

SFI40111 Certificate IV in Aquaculture

Modification History

Release	TP Version	Comments
4	SFI11v2	SFIAQUA412A Develop emergency procedures for on-land operations replaced with SFIAQUA413A Develop emergency procedures for an aquaculture enterprise
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	Equivalent imported units updated
1	SFI11	Initial release

Description

This qualification specifies the competencies relevant to people working as aquaculturists in a supervisory or leadership capacity. A person operating at this level may be expected to comply with legislative requirements as well as implement a range of enterprise policies and procedures. They will also use their knowledge and skills to solve problems, plan for future work activities and take responsibility for others.

The qualification will have application for people working:

on aquaculture farms or fishout/put-and-take operations

in hatcheries and nurseries

in live post-harvest holding facilities, such as processing plants, wholesalers or transporters

in pet shops, public aquaria, zoos or other facilities with aquatic animals

for companies providing contract specialist services for aquaculture operations

for companies providing consultancy, advisory, equipment sale or other services.

Job role

A person operating at this level supervises or coordinates a broad range of duties appropriate to work in this sector of the seafood industry which may include:

coordinating stock-related activities, such as:

feeding, handling, harvesting and controlling pests, predators and disease

coordinating the monitoring and maintaining of stock and the aquaculture environment

managing the installing, constructing and maintenance of stock holding and culture systems, and other farm structures

ensuring safe and efficient procedures for production of quality product

responsibility for:

use of mechanisation, automation or technology to improve production

training and induction of staff, including emergency procedures

compliance with occupational health and safety (OHS), environment, animal welfare and food safety regulations.

Work may vary between aquaculture and live holding enterprises.

Job role titles may include:

harvest manager

head supervisor

gear supervisor

safety officer

senior or head technician

shift leader

quality assurance or environmental officer.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

direct entry with prior experience in aquaculture or related field

SFI30111 Certificate III in Aquaculture

vocational and tertiary studies related to environmental sustainability

maritime skills, including certifications, such as Coxswain.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI50111 Diploma of Aquaculture.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies. OHS, food safety, and environmental protection regulations apply to aquaculture enterprises.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI40111 Certificate IV in Aquaculture The following table contains a summary of the employability skills as identified by the aquaculture sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry/enterprise requirements for this qualification include:
Communication	calculating perimeters, area, volume, angles and scientific concepts, such as concentration confirming production requirements and environmental monitoring requirements with senior personnel explaining roles and responsibilities to staff providing feedback on performance to staff writing and presenting reports to management.
Teamwork	identifying and using the strengths of other team members liaising with emergency agencies supporting staff to meet work schedules and production outcomes working with diverse individuals and groups.
Problem solving	applying a range of strategies in problem solving developing measurement methods for monitoring non-routine water quality and environment parameters diagnosing health problems identifying husbandry practices to solve stock health issues.
Initiative and enterprise	adapting to new situations assessing options for mechanisation or automation of process or activity evaluating the benefits of contracted specialist labour identifying improvements to the aquaculture enterprise, including efficiencies, productivity and systems, such as OHS, environmental management and quality assurance manipulating water chemistry to improve water quality reporting non-compliances and non-routine matters.
Planning and organising	developing routines for stock health management interpreting stock health and other production plans to develop yearly calendar of activities, monitoring schedules and performance benchmarks managing time and priorities organising personnel into an efficient aquaculture operation sequencing activities for safe and efficient operation.
Self-management	being timely and effective in responding to enterprise needs within work role carrying a fair share of the workload managing personal stress prioritising work and related activities taking responsibility and being accountable for planning and work outcomes.
Learning	being open to learning, new ideas and techniques coaching staff within the enterprise to improve performance contributing to the learning of others learning in order to take up new opportunities participating in ongoing learning.
Technology	using high technology components for waste treatment in recirculating aquaculture systems (RAS) using technology and computer software to record and analyse data using technology to monitor environmental factors in culture or holding structures using technology to monitor expenses and budgets using technology to present information, such as graphs and tables.

Packaging Rules

Packaging Rules

A total of twenty (20) units of competency must be achieved.

four (4) core units plus

five (5) aquaculture specialist elective units (Group A) plus

eleven (11) elective units that may be selected from a combination of:

Group A aquaculture specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to aquaculture operations and not duplicate units already selected.

Core units of competency

Unit code	Unit title
SFICORE101C*	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

* Note: SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Aquaculture specialist units

Unit code	Unit title
SFIAQUA308C	Maintain water quality and environmental monitoring
SFIAQUA316A	Oversee the control of predators and pests
SFIAQUA317A	Oversee the control of diseases
SFIAQUA401C	Develop and implement a stock health program
SFIAQUA402C	Coordinate construction or installation of stock culture, holding and farm structures
SFIAQUA404C	Operate hatchery
SFIAQUA406C	Seed and harvest round pearls
SFIAQUA407C	Coordinate sustainable aquacultural practices
SFIAQUA408C	Supervise harvest and post-harvest activities
SFIAQUA409B	Implement, monitor and review stock production
SFIAQUA410B	Implement a program to operate, maintain or upgrade a system comprising high technology water treatment components
SFIAQUA411A	Manage water quality and environmental monitoring in enclosed systems
SFIAQUA413A	Develop emergency procedures for an aquaculture enterprise
SFIOHS301C	Implement OHS policies and guidelines
ACMCAS403A	Design, construct and maintain aquascapes
AHCWRK403A	Supervise work routines and staff performance
BSBRSK401A	Identify risk and apply risk management processes

Group B: Other elective units

Aquaculture operations

Unit code	Unit title
SFIAQUA309C	Oversee harvest and post-harvest activities
SFIAQUA314A	Support hatchery operations
SFIAQUA318A	Coordinate feed activities
SFIEMS301B	Implement and monitor environmentally sustainable work practices

Farm operations

Unit code	Unit title
AHCBUS402A	Cost a project
AHCBUS404A	Operate within a budget framework
AHCCHM401A	Minimise risks in the use of chemicals
AHCCHM402A	Plan and implement a chemical use program
AHCINF301A	Implement property improvement, construction and repair
AHCMOM402A	Supervise maintenance of property machinery and equipment

Ornamental operations

Unit code	Unit title
SIRXMER004A	Manage merchandise and store presentation

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Quality assurance, food safety and environmental management

Unit code	Unit title
SFIEMS302B	Act to prevent interaction with protected species
SFIEMS401B	Conduct an internal audit of an environmental management system
BSBAUD402B	Participate in a quality audit
MTMCOR402C	Facilitate Quality Assurance process
MTMPSR412A	Participate in product recall
MTMPSR414A	Establish sampling program
MTMPSR406B	Manage and maintain a food safety plan

Business services

Unit code	Unit title
BSBADM407B	Administer projects
BSBADM409A	Coordinate business resources
BSBCUS401B	Coordinate implementation of customer service strategies
BSBEBU401A	Review and maintain a website
BSBFIA302A	Process payroll
BSBFIA401A	Prepare financial reports
BSBITU203A	Communicate electronically
BSBITU305A	Conduct online transactions
BSBITU404A	Produce complex desktop published documents
BSBPUR401B	Plan purchasing
BSBPUR402B	Negotiate contracts
BSBRES401A	Analyse and present research information
BSBWOR301B	Organise personal work priorities and development
SITXMPR401	Coordinate production of brochures and marketing materials
TLIR4002A	Source goods/services and evaluate contractors

Frontline management

Unit code	Unit title
BSBATSIC411C	Communicate with the community
BSBINM401A	Implement workplace information system
BSBHRM401A	Review human resource functions
BSBHRM402A	Recruit, select and induct staff
BSBINN301A	Promote innovation in a team environment
BSBLED401A	Develop teams and individuals
BSBMGT401A	Show leadership in the workplace
BSBMGT403A	Implement continuous improvement

Industry leadership Focus A - sector representation

Unit code	Unit title
SFILEAD401B	Develop and promote knowledge of the industry sector
SFILEAD402B	Negotiate effectively for the sector
SFILEAD403B	Demonstrate commitment and professionalism

Industry leadership Focus B - resource management group membership

Unit code	Unit title
SFILEAD407A	Provide expert information to a resource management group
SFILEAD408A	Analyse information to develop strategic seafood management options
SFILEAD409A	Negotiate collective outcomes within the resource management group process

Small business management

Unit code	Unit title
BSBINM201A	Process and maintain workplace information
BSBSMB301A	Investigate micro business opportunities
BSBSMB401A	Establish legal and risk management requirements of a small business
BSBSMB402A	Plan small business finances
BSBSMB403A	Market the small business
BSBSMB404A	Undertake small business planning
BSBSMB405B	Monitor and manage small business operations
BSBSMB406A	Manage small business finances
BSBSMB407A	Manage a small team

Training and assessment

Unit code	Unit title
TAEASS401B	Plan assessment activities and processes
TAEASS402B	Assess competence
TAEASS403B	Participate in assessment validation
TAEDEL402A	Plan, organise and facilitate learning in the workplace

SFI40211 Certificate IV in Fishing Operations

Modification History

Release	TP Version	Comments
2	SFI11v1.1	TLID3033A Operate a vehicle-mounted loading crane replaced with TLILIC0012A Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above) Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification specifies the competencies required to oversee fishing operations.

The qualification will have application for people working:

for aquaculture farms using wild caught broodstock or seedstock

on charter vessels

on fishing vessels.

Job roles

Individuals operating at this level undertake a broad range of routine processes and procedures which may include

implementing occupational health and safety (OHS), environmental, food safety and quality control procedures and policies

locating fishing grounds

managing and controlling fishing operations

managing cleaning and maintenance of equipment and vessel

managing or leading work teams, including divers

managing the handling, harvesting and sorting of by-catch

skippering a vessel.

Work may vary between enterprises.

Job role titles may include:

fishing master

skipper/owner.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

prior vocational qualifications or equivalent experience related to maritime certifications, fishing, seafood processing or aquaculture operations.

Pathways from the qualification

After achieving this qualification, candidates may undertake a:

SFI50111 Diploma of Aquaculture.

SFI50211 Diploma of Fishing Operations.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI40211 Certificate IV in Fishing Operations The following table contains a summary of the employability skills as identified by the fishing operations sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one workplace to another.
Employability Skill	Industry for this qualification include:
Communication	applying numeracy skills to workplace requirements promptly instructing crew in response to abnormal situations providing oral and written instructions for routine and emergency situations responding to diversity using clear, timely and accurate communication to inform crew of their responsibilities during fishing operations using ranges and bearings from RADAR.
Teamwork	identifying and using the strengths of other team members showing consideration of other vessels when positioning fishing operation working as an individual and a team member working with diverse individuals and groups.
Problem solving	acting to minimise the effects of abnormal situations on crew, environment and vessel safety whilst also minimising disruption to operations applying a range of strategies in problem solving maximising vessel stability during all stages of the fishing operation.
Initiative and enterprise	adapting to new situations forecasting weather and responding appropriately generating a range of options in response to workplace matters identifying improvements to the fishing enterprise, including efficiencies, productivity and systems, such as OHS, environmental management and quality assurance.
Planning and organising	controlling vessel speed with due regard for safety, fishing operation and prevailing conditions fixing position on navigational charts or electronic plotters managing time and priorities organising personnel into an efficient fishing operation planning fishing areas based on information available, target species and fishing gear sequencing activities for safe and efficient operation.
Self-management	being timely and effective in responding to enterprise needs within work role carrying a fair share of the workload managing personal stress prioritising work and related activities taking responsibility and being accountable for planning and work outcomes.
Learning	being open to learning, new ideas and techniques coaching crew and staff to improve performance contributing to the learning of others learning in order to take up new opportunities participating in ongoing learning.
Technology	applying technology as a tool to record and analyse information using catch reporting systems using electronic aids to assist in locating fishing opportunities using electronic communication tools using vessel monitoring systems.

Packaging Rules

Packaging Rules

A total of twenty (20) units of competency must be achieved.

four (4) core units plus

five (5) fishing specialist elective units (Group A) plus

eleven (11) elective units that may be selected from a combination of:

Group A fishing specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported and at least two (2) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to workplace needs.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

Elective units of competency

Group A: Fishing specialist units

Unit code	Unit title
SFIEMS302B	Act to prevent interaction with protected species
SFIFISH310A	Adjust and position fishing gear
SFIFISH401C	Locate fishing grounds and stocks of fish
SFIFISH402C	Manage and control fishing operations
SFIOHS301C	Implement OHS policies and guidelines
AHCMOM402A	Supervise maintenance of property machinery and equipment
AHCWRK403A	Supervise work routines and staff performance
BSBRSK401A	Identify risk and apply risk management processes

Group B: Other elective units

Crane operations

Unit code	Unit title
TLILIC0012A	Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)
TLILIC3006A	Licence to operate a non-slewing mobile crane (greater than 3 tonnes capacity)
TLILIC3008A	Licence to operate a slewing mobile crane (up to 20 tonnes)

Seafood transport and storage

Unit code	Unit title
SFIFISH311A	Operate vessel deck machinery and lifting appliance
TLIA4025A	Regulate temperature controlled stock
TLIR4002A	Source goods/services and evaluate contractors

Specialised management systems

Unit code	Unit title
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIEMS401B	Conduct an internal audit of an environmental management system
SFIOHS501C	Establish and maintain the enterprise OHS program
MTMCOR402C	Facilitate Quality Assurance process
MTMCOR404A	Facilitate hygiene and sanitation performance* MTMCOR202A Apply hygiene and sanitation practices
MTMPSR406B	Manage and maintain a food safety plan

Business services

Unit code	Unit title
BSBADM407B	Administer projects
BSBADM409A	Coordinate business resources
BSBCUS401B	Coordinate implementation of customer service strategies
BSBEBU401A	Review and maintain a website
BSBFIA302A	Process payroll
BSBFIA401A	Prepare financial reports
BSBITU203A	Communicate electronically
BSBITU305A	Conduct online transactions
BSBITU404A	Produce complex desktop published documents
BSBPUR401B	Plan purchasing
BSBPUR402B	Negotiate contracts
BSBRES401A	Analyse and present research information
BSBWOR301B	Organise personal work priorities and development
SITXMPR401	Coordinate production of brochures and marketing materials
TLIR4002A	Source goods/services and evaluate contractors

Frontline management

Unit code	Unit title
BSBATSIC411C	Communicate with the community
BSBINM401A	Implement workplace information system
BSBHRM401A	Review human resources functions
BSBHRM402A	Recruit, select and induct staff
BSBINN301A	Promote innovation in a team environment
BSBLED401A	Develop teams and individuals
BSBMGT401A	Show leadership in the workplace
BSBMGT403A	Implement continuous improvement

Industry leadership Focus A - Sector representation

Unit code	Unit title
SFILEAD401B	Develop and promote knowledge of the industry sector
SFILEAD402B	Negotiate effectively for the sector
SFILEAD403B	Demonstrate commitment and professionalism

Industry leadership Focus B - Resource management group membership

Unit code	Unit title
SFILEAD407A	Provide expert information to a resource management group
SFILEAD408A	Analyse information to develop strategic seafood management options
SFILEAD409A	Negotiate collective outcomes within the resource management group process

SFI40311 Certificate IV in Seafood Industry (Environmental Management)

Modification History

Release	TP Version	Comments
3	SFI11v2	SFIAQUA412A Develop emergency procedures for on-land operations replaced with SFIAQUA413A Develop emergency procedures for an aquaculture enterprise
2	SFI11v1.1	Equivalent imported units updated
1	SFI11	Initial release

Description

Not Applicable

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

direct entry with prior experience in environmental management

SFI30111 Certificate III in Aquaculture

SFI30211 Certificate III in Fishing Operations

SFI30311 Certificate III in Seafood Industry (Environmental Management Support)

SFI30511 Certificate III in Seafood Processing

SFI30611 Certificate III in Seafood Industry (Sales and Distribution)

vocational or tertiary studies related to environmental management.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI50111 Diploma of Aquaculture

SFI50211 Diploma of Fishing Operations.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI40311 Certificate IV in Seafood Industry (Environmental Management) The following table contains a summary of the employability skills as identified by the aquaculture sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry requirements for this qualification include:
Communication	consulting with work group, key personnel and specialists on implementation and improvements in environmental and resource efficiency explaining roles and responsibilities to staff measuring resource usage writing and presenting reports to management.
Teamwork	facilitating teams to identify potential improvements liaising with emergency agencies supporting staff to meet work schedules and production outcomes.
Problem solving	developing alternative approaches as required developing measurement methods for monitoring non-routine water quality and environment parameters devising approaches to improving environmental sustainability recommending corrective actions to non-compliances with food safety or environmental management standards.
Initiative and enterprise	applying knowledge about resource use to organisational activities identifying improvements reporting non-compliances with food safety program and/or environmental standards.
Planning and organising	implementing environmental and energy efficiency management policies and procedures relevant to own work area.
Self-management	following through on commitments modelling professional behaviour to others taking responsibility and being accountable for planning and environmental sustainability outcomes.
Learning	being open to learning, new ideas and techniques contributing to the learning of others learning in order to take up new opportunities participating in ongoing learning.
Technology	using technology to maintain and store records, data and information using technology to create graphs and charts to present data and information visually.

Packaging Rules

Packaging Rules

A total of twenty (20) units of competency must be achieved.

six (6) core units plus

five (5) environmental management specialist elective units (Group A) plus

nine (9) elective units that may be selected from a combination of:

Group A environmental management specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to environmental management and not duplicate units already selected.

Core units of competency

Unit code	Unit title
SFICORE101C*	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements
SFIEMS301B	Implement and monitor environmentally sustainable work practices
BSBRSK401A	Identify risk and apply risk management processes

* Note: SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Environmental management specialist units

Unit code	Unit title
SFIAQUA413A	Develop emergency procedures for an aquaculture enterprise
SFIEMS302B	Act to prevent interaction with protected species
SFIEMS401B	Conduct an internal audit of an environmental management system
SFIEMS501B	Develop workplace policy for sustainability
SFIOHS501C	Establish and maintain the enterprise OHS program
AHCCCF405A	Develop community networks
BSBAUD402B	Participate in a quality audit
BSBRES401A	Analyse and present research information
BSBMGT403A	Implement continuous improvement
BSBLED401A	Develop teams and individuals
MTMCOR402C	Facilitate Quality Assurance process
MTMPSR406B	Manage and maintain a food safety plan
MTMPSR412A	Participate in product recall
MTMPSR414A	Establish sampling program

Group B: Other elective units

Community management

Unit code	Unit title
AHCCCF403A	Obtain and manage sponsorship
AHCCCF404A	Contribute to association governance
AHCCCF407A	Obtain resources from community and group
AHCCCF408A	Promote community programs
AHCCCF409A	Participate in assessments of project submissions
AHCCCF410A	Support individuals in resource management change processes
AHCCCF411A	Develop approaches to include cultural and human diversity
AHCILM403A	Contribute to the proposal for a negotiated outcome for a given area of country
AHCILM404A	Record and document community history
AHCWRK402A	Provide information on issues and policies
BSBATSIC411C	Communicate with the community

Conservation and land management

Unit code	Unit title
AHCCHM403A	Prepare safe operating procedures for calibration of equipment
AHCILM401A	Protect places of cultural significance
AHCILM405A	Develop work practices to accommodate cultural identity
AHCLPW403A	Inspect and monitor cultural places
AHCLPW404A	Produce maps for land management purposes
AHCLPW405A	Monitor biodiversity
AHCNAR401A	Supervise natural area restoration works
AHCNAR402A	Plan the implementation of revegetation works
AHCPCM502A	Collect and classify plants
AHCPMG401A	Define the pest problem in a local area
AHCPMG402A	Develop a pest management action plan within a local area
AHCPMG403A	Develop monitoring procedures for the local pest management strategy
AHCPMG404A	Coordinate the local pest management strategy
AHCPMG405A	Implement pest management action plans
AHCPMG406A	Investigate a reported pest treatment failure
AHCSAW401A	Set out conservation earthworks
AHCSAW402A	Supervise on-site implementation of conservation earthworks

Business services

Unit code	Unit title
BSBADM407B	Administer projects
BSBADM409A	Coordinate business resources
BSBCUS401B	Coordinate implementation of customer service strategies
BSBEBU401A	Review and maintain a website
BSBFIA302A	Process payroll
BSBFIA401A	Prepare financial reports
BSBITU203A	Communicate electronically
BSBITU305A	Conduct online transactions
BSBITU404A	Produce complex desktop published documents
BSBPUR401B	Plan purchasing
BSBPUR402B	Negotiate contracts
BSBWOR301B	Organise personal work priorities and development
SITXMPR401	Coordinate production of brochures and marketing materials
TLIR4002A	Source goods/services and evaluate contractors

Frontline management

Unit code	Unit title
BSBATSIC411C	Communicate with the community
BSBHRM401A	Review human resources functions
BSBHRM402A	Recruit, select and induct staff
BSBINM401A	Implement workplace information system
BSBINN301A	Promote innovation in a team environment
BSBLED401A	Develop teams and individuals
BSBMGT401A	Show leadership in the workplace

Industry leadership Focus A - Sector representation

Unit code	Unit title
SFILEAD401B	Develop and promote knowledge of the industry sector
SFILEAD402B	Negotiate effectively for the sector
SFILEAD403B	Demonstrate commitment and professionalism

Industry leadership Focus B - Resource management group membership

Unit code	Unit title
SFILEAD407A	Provide expert information to a resource management group
SFILEAD408A	Analyse information to develop strategic seafood management options
SFILEAD409A	Negotiate collective outcomes within the resource management group process

Training and assessment

Unit code	Unit title
TAEASS401B	Plan assessment activities and processes
TAEASS402B	Assess competence
TAEASS403B	Participate in assessment validation
TAEDEL301A	Provide work skill instruction
TAEDEL401A	Plan, organise and deliver group-based learning

SFI40411 Certificate IV in Fisheries Compliance

Modification History

Release	TP Version	Comments
2	SFI11v1.1	Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification specifies the competencies relevant to experienced fisheries compliance officers. The qualification includes skill sets for fraud investigation, surveillance and observer operations.

Job roles

An individual operating at this level may be responsible for:

overseeing a small regional fisheries compliance office

skippering a patrol vessel

leading patrols

monitoring fishers and processors for compliance with fisheries management regulations

exercising powers of compliance

attending court and presenting evidence.

Job titles include:

fisheries officer

fisheries compliance officer.

Pathways Information

Pathways into the qualification

Entry into this qualification may be:

by direct entry without prior skills

after completing a SFI30411 Certificate III in Fisheries Compliance

after working in other compliance roles such as in policing and marine and other transport

after completing studies, tertiary or vocational, in marine environmental management.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI50411 Diploma of Fisheries Compliance.

The Diploma is usually undertaken by fisheries officers as part of their career development and the agency's workforce development plan.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles and vessels apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI40411 Certificate IV in Fisheries Compliance The following table contains a summary of the employability skills as identified by the fisheries compliance sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Agency requirements for this qualification include:
Communication	adapting a style to match the audience and the situation applying tactical communication techniques communicating ideas and information in a form well matched to, and well received by, staff at all levels counting and measuring fish and/or fishing devices listening carefully and asking questions to clarify meaning and communicate understanding preparing briefs and writing reports presenting information in a clear, concise and persuasive manner reading and interpreting legislation and regulations recording information.
Teamwork	actively participating in team meetings through sharing ideas building credible relationships with customers building trust in relationships through maintaining confidentiality and following through participating in goal and objective setting providing encouragement, support and advice to personnel respectfully interacting with people from diverse backgrounds and experiences, and responding positively to their comments and suggestions supporting team members to achieve their goals by sharing workloads.
Problem solving	adapting to situational change identifying need for alternative surveillance techniques.
Initiative and enterprise	contributing to continuous improvement of operational procedures generating a range of options in response to situational change identifying opportunities for completing tasks more efficiently and cost effectively.
Planning and organising	using a range of planning tools to implement work plans.
Self-management	balancing operational and self-development needs carrying their fair share of the workload managing personal work priorities modelling professional and ethical behaviour practising self-assessment and reflection on practice prioritising job/tasks seeking formal and informal feedback on performance.
Learning	acquiring knowledge and skills associated with new developments and trends in fishery policing maintaining currency of professional operational competencies maintaining knowledge and understanding of legislation and policy.
Technology	retrieving and storing digital information, including audio and video using business software applications and systems for reporting and managing information and communication using database search tools to gather information using operational information technology, such as VMS, GPS and other navigational tools.

Packaging Rules

Packaging Rules

A total of twenty (20) units of competency must be achieved.

three (3) core units plus

ten (10) fisheries compliance specialist elective units (Group A) plus

seven (7) elective units that may be selected from a combination of:

Group A fisheries compliance specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to fisheries compliance operations and not duplicate skills already selected.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE106B	Meet workplace OHS requirements
SFIEMS301B	Implement and monitor environmentally sustainable work practices

Elective units of competency

Group A: Fisheries compliance specialist units

Unit code	Unit title
SFICOMP308C	Monitor fish catches for legal compliance
SFICOMP310C	Operate off-road vehicles
SFICOMP317A	Facilitate effective communication in the workplace
SFICOMP401C	Administer the district office
SFICOMP407C	Undertake prosecution procedures for magistrate's court
SFICOMP409A	Plan and undertake patrol operations
SFICOMP410A	Promote fisheries management awareness programs
SFICOMP411A	Implement aquaculture compliance
SFICOMP412A	Operate in remote areas* SFICOMP310C Operate off-road vehicles
SFICOMP413A	Maintain operational safety
SFICOMP414A	Manage own professional performance
SFICOMP415A	Board vessel at sea
BSBFLM312C	Contribute to team effectiveness
PSPETHC401A	Uphold and support the values and principles of public service
PSPREG401C	Exercise regulatory powers
PSPREG404C	Investigate non-compliance
PSPREG407B	Produce formal record of interview
PSPREG409B	Prepare a brief of evidence
PSPREG410B	Give evidence
PSPREG411A	Gather information through interviews
PSPREG412A	Gather and manage evidence
PSPREG418A	Advise on progress of investigations

Group B: Other elective units

Unit code	Unit title
BSBRSK401A	Identify risk and apply risk management processes
TAEASS301B	Contribute to assessment
TAEDEL301A	Provide work skill instruction

Fraud control

Unit code	Unit title
PSPFRAU401B	Monitor data for indicators of fraud
PSPREG415A	Receive and validate data

Surveillance

Unit code	Unit title
SFICOMP402C	Plan the surveillance operation
SFICOMP403C	Operate and maintain surveillance equipment
SFICOMP404C	Operate an observation post
SFICOMP405C	Perform post-surveillance duties* SFICOMP404C Operation an observation post
SFICOMP406C	Perform mobile surveillance

Observer operations

Unit code	Unit title
SFIOBSV301B	Monitor and record fishing operations
SFIOBSV302B	Collect reliable scientific data and samples
SFIOBSV304B	Analyse and report on-board observations

Industry leadership Focus A - Sector representation

Unit code	Unit title
SFILEAD401B	Develop and promote knowledge of the industry sector
SFILEAD402B	Negotiate effectively for the sector
SFILEAD403B	Demonstrate commitment and professionalism

SFI40511 Certificate IV in Seafood Processing

Modification History

Release	TP Version	Comments
4	SFI11v2	SFIAQUA412A Develop emergency procedures for on-land operations replaced with SFIAQUA413A Develop emergency procedures for an aquaculture enterprise
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	TLID2010A Operate a forklift replaced with TLILIC2001A Licence to operate a forklift truck in response to regulatory changes TLID3033A Operate a vehicle-mounted loading crane replaced with TLILIC0012A Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above) Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification represents the competencies relevant to people working in the seafood processing sector of the seafood industry in the capacity of a supervisor, shift manager or process manager.

The qualification will have application for people working:

on aquaculture farms or fishout/put-and-take operations

for contract harvesting and on-farm processing companies

for wholesalers or retailers

in processing plants.

Job roles

A person operating at this level will have a wide range of technical skills and/or managerial, coordination and planning responsibilities which may include:

coordinating advanced processing

coordinating the handling and slaughtering of harvested stock

overseeing calibration and maintenance of equipment and facilities

maintaining food safety and quality control procedures and policies

supervising or leading work teams.

Work may vary between enterprises.

Job role titles may include:

leading or senior fish processor

process manager

supervisor

shift manager.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

SFI20511 Certificate II in Seafood Processing

SFI30511 Certificate III in Seafood Processing

prior experience related to seafood processing

vocational and tertiary studies related to seafood processing.

Pathways from the qualification

After achieving this qualification, candidates may undertake:

SFI50511 Diploma of Seafood Processing

SFI50111 Diploma of Aquaculture.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI40511 Certificate IV in Seafood Processing The following table contains a summary of the employability skills as identified by the Seafood Processing sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry requirements for this qualification include:
Communication	accessing, interpreting and applying technical information analysing data and information to determine implications for work operations communicating with all team members in a professional manner completing workplace documentation and records demonstrating effective and appropriate communication and interpersonal skills when dealing with people demonstrating effective and appropriate documentation, communication and interpersonal skills when dealing with internal and external clients developing work instructions, specifications and procedures using a range of communication technologies to support work operations using most appropriate communication method given priority, cost and audience needs.
Teamwork	demonstrating leadership skills identifying and managing performance required to meet internal and external customer needs in own work and team work liaising with and providing support to other team members managing organisational processes and provide problem-solving support to others working cooperatively with people of different ages, gender, race or religion.
Problem solving	identifying factors which may affect the product or service to be provided identifying hazards and suggesting control measures identifying, rectifying or reporting potential and actual problems associated with work operations implementing food safety procedures in the workplace investigating problem causes monitoring food safety practices using material and process knowledge to solve problems.
Initiative and enterprise	assessing quality and other indicators of products assisting in the implementation of continuous improvement processes determining and acting on situations requiring further information or problem solving gathering and analysing feedback on products, processes and procedures providing leadership in the workplace supporting achievement of efficient production processes.
Planning and organising	demonstrating time-management skills identifying hazards and implementing appropriate hazard control measures optimising work processes scheduling and sequencing work to maximise safety and productivity sourcing and preparing materials and resources and ensuring availability to support work operations.
Self-management	implementing and monitoring workplace procedures and instructions interpreting and applying relevant Acts and regulations keeping the work area clean and tidy at all times managing own time to meet deadlines monitoring own work and work of team and identifying and acting on any quality issues.
Learning	assessing work data and information to identify areas for improved performance being supportive, assertive and using interpersonal skills to encourage workplace learning gathering feedback on own work to assess effectiveness in meeting objectives and integrate information into own practice identifying own training needs and seeking skill development if required implementing learning activities as appropriate to ensure achievement of specified work requirements.
Technology	ensuring readiness and operational efficiency of workplace technology helping others use technology efficiently and safely using computer software applications effectively working with machines and workplace technology safely and according to workplace standards.

Packaging Rules

Packaging Rules

A total of twenty (20) units of competency must be achieved.

five (5) core units plus

four (4) seafood processing specialist elective units (Group A) plus

eleven (11) elective units that may be selected from a combination of:

Group A seafood processing specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to seafood processing and not duplicate units already selected.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements
SFIPROC401C	Evaluate a batch of seafood

Elective units of competency

Group A: Seafood processing specialist units

Unit code	Unit title
SFIAQUA413A	Develop emergency procedures for an aquaculture enterprise
SFIDIST401C	Buy seafood product
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIOHS301C	Implement OHS policies and guidelines
SFIPROC402C	Maintain hygiene standards while servicing a food handling area
SFIPROC403C	Follow basic food safety practices
SFIPROC404C	Apply and monitor food safety requirements
SFIPROC405C	Oversee the implementation of a food safety program in the workplace* SFIPROC404C Apply and monitor food safety requirements
SFIPROC406C	Develop food safety programs
SFIPROC407C	Conduct internal food safety audits
SFISTOR301C	Operate refrigerated storerooms
AHCWRK403A	Supervise work routines and staff performance
FDFFS2001A	Implement the food safety program and procedures
FDFFS3001A	Monitor the implementation of quality and food safety programs* FDFFS2001A Implement the food safety program and procedures
MSACMC411A	Lead a competitive manufacturing team
MSACMS401A	Ensure process improvements are sustained
MSS403001A	Implement competitive systems and practices
MSS403030A	Improve cost factors in work practices
MSS403032A	Analyse manual handling processes
MSS404050A	Undertake process capability improvements* MSS404052 Apply statistics to operational processes
MSS403051A	Mistake proof an operational process
MSS404052A	Apply statistics to operational processes
MTMCOR404A	Facilitate hygiene and sanitation performance* MTMCOR202A Apply hygiene and sanitation practices
MTMS313A	Prepare product formulations

Group B: Other elective units

Seafood processing

Unit code	Unit title
SFIAQUA216B	Harvest cultured or held stock
SFIFISH311A	Operate vessel deck machinery and lifting appliance
SFIPROC607C	Prepare work instructions for new seafood processing tasks
SFIPROC608C	Provide practical and/or commercial advice to seafood users
AHCLSK319A	Slaughter livestock
FDFSUG218A	Operate a boiler - basic
TLILIC0012A	Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)
TLILIC2001A	Licence to operate a forklift truck

Competitive manufacturing

Unit code	Unit title
MSACMT260A	Use planning software systems in manufacturing
MSACMT423A	Monitor a manufacturing levelled pull system* MSACMT280A Undertake root cause analysis
MSACMT440A	Lead 5S in a manufacturing environment
MSACMT441A	Facilitate continuous improvement in manufacturing
MSACMT460A	Facilitate the use of planning software systems in manufacturing* MSACMT260A Use planning software systems in manufacturing
MSACMT461A	Facilitate SCADA systems in a manufacturing team or work area* MSACMT261A Use SCADA systems in manufacturing
MSS402061A	Use SCADA systems in operations
MSS402080A	Undertake root cause analysis
MSS403005A	Facilitate use of a Balanced Scorecard for performance improvement
MSS403010A	Facilitate change in an organisation implementing competitive systems and practices
MSS403013A	Lead team culture improvement
MSS403021A	Facilitate a Just in Time system
MSS404053A	Use six sigma techniques* MSS404052A Apply statistics to operational processes

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Post-harvest operations

Unit code	Unit title
SFIDIST501C	Export product
SFIDIST502C	Import product
SITXMPR401	Coordinate production of brochures and marketing materials
TLIR4002A	Source goods/services and evaluate contractors
TLIA4025A	Regulate temperature controlled stock

Quality assurance, food safety and environmental management

Unit code	Unit title
BSBRSK401A	Identify risk and apply risk management processes
MTMPSR412A	Participate in product recall
MTMPSR414A	Establish sampling program
SFIEMS401B	Conduct an internal audit of an environmental management system

Business services

Unit code	Unit title
BSBADM407B	Administer projects
BSBADM409A	Coordinate business resources
BSBCUS401B	Coordinate implementation of customer service strategies
BSBEBU401A	Review and maintain a website
BSBFIA302A	Process payroll
BSBFIA401A	Prepare financial reports
BSBITU203A	Communicate electronically
BSBITU305A	Conduct online transactions
BSBITU404A	Produce complex desktop published documents
BSBPUR401B	Plan purchasing
BSBPUR402B	Negotiate contracts
BSBRES401A	Analyse and present research information
BSBWOR301B	Organise personal work priorities and development
TLIR4002A	Source goods/services and evaluate contractors

Frontline management

Unit code	Unit title
BSBATSIC411C	Communicate with the community
BSBINM401A	Implement workplace information system
BSBHRM401A	Review human resources functions
BSBHRM402A	Recruit, select and induct staff
BSBINN301A	Promote innovation in a team environment
BSBLED401A	Develop teams and individuals
BSBMGT401A	Show leadership in the workplace
BSBMGT403A	Implement continuous improvement

Industry leadership Focus A - Sector representation

Unit code	Unit title
SFILEAD401B	Develop and promote knowledge of the industry sector
SFILEAD402B	Negotiate effectively for the sector
SFILEAD403B	Demonstrate commitment and professionalism

Industry leadership Focus B - Resource management group membership

Unit code	Unit title
SFILEAD407A	Provide expert information to a resource management group
SFILEAD408A	Analyse information to develop strategic seafood management options
SFILEAD409A	Negotiate collective outcomes within the resource management group process

Small business management

Unit code	Unit title
BSBINM201A	Process and maintain workplace information
BSBSMB301A	Investigate micro business opportunities
BSBSMB401A	Establish legal and risk management requirements of small business
BSBSMB402A	Plan small business finances
BSBSMB403A	Market the small business
BSBSMB404A	Undertake small business planning
BSBSMB405B	Monitor and manage small business operations
BSBSMB406A	Manage small business finances
BSBSMB407A	Manage a small team

Training and assessment

Unit code	Unit title
TAEASS401B	Plan assessment activities and processes
TAEASS402B	Assess competence
TAEASS403B	Participate in assessment validation
TAEDEL402A	Plan, organise and facilitate learning in the workplace

SFI40611 Certificate IV in Seafood Industry Sales and Distribution

Modification History

Release	TP Version	Comments
4	SFI11v2	SFIAQUA412A Develop emergency procedures for on-land operations replaced with SFIAQUA413A Develop emergency procedures for an aquaculture enterprise
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification represents the competencies relevant to people working within the retail and/or wholesale sector of the seafood industry in a supervisory or leadership capacity. A person operating at this level may be expected to comply with legislative requirements as well as implement a range of enterprise policies and procedures. They will also use their knowledge and skills to solve problems, plan for future work activities and take responsibility for others.

The qualification will have application for people working:

on fishing dockside or aquaculture farm gate outlets or fishout/put-and-take operations

for seafood wholesalers, fish markets or retailers

for transport, storage and holding companies.

Job roles

Individuals operating at this level will have a broad range of well-developed skills and the ability to adapt and transfer skills to new activities. That person will have some responsibility for decision-making and coordinating team activities.

Their duties may include:

dealing with suppliers

handling and basic processing of seafood

maintaining food safety, occupational health and safety (OHS) and other compliance requirements

packing, labelling, holding or storage and distribution

temperature control, including chilling, freezing and deep freezing

weighing, grading and quality control

wholesale or retail sales.

Work may vary between enterprises.

Job role titles may include

sales supervisor

senior store person or supervisor

shift leaders or managers

team leader.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

SFI20611 Certificate II in Seafood Industry (Sales and Distribution)

SFI30611 Certificate III in Seafood Industry (Sales and Distribution)

prior experience related to seafood sales and distribution

vocational and tertiary studies related to seafood sales and distribution.

Pathways from the qualification

After achieving this qualification candidates may undertake professional development activities in areas of benefit to their workplace and their personal aspirations.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI40611 Certificate IV in Seafood Industry (Sales and Distribution) The following table contains a summary of the employability skills as identified by the Sales and Distribution sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry requirements for this qualification include:
Communication	accessing, interpreting and applying regulatory information analysing data and information to determine specifications communicating with all team members in a professional manner completing workplace documentation and records demonstrating effective and appropriate communication and interpersonal skills when dealing with people demonstrating effective and appropriate documentation, communication and interpersonal skills when dealing with internal and external clients developing work instructions, specifications and procedures using a range of communication technologies to support work operations.
Teamwork	demonstrating leadership skills identifying and managing performance required to meet internal and external customer needs in own work and team work liaising with and providing support to other team members managing organisational processes and providing problem-solving support to others working cooperatively with people of different ages, gender, race or religion.
Problem solving	identifying factors which may affect the product or service to be provided identifying hazards and suggesting control measures identifying, rectifying or reporting potential and actual problems associated with work operations implementing food safety procedures in the workplace investigating problem causes monitoring food safety practices using food safety and product knowledge to solve problems.
Initiative and enterprise	assessing quality and other indicators of products assisting in the implementation of continuous improvement processes determining and acting on situations requiring further information or problem solving gathering and analysing feedback on products, processes and procedures providing leadership in the workplace supporting achievement of efficient production processes
Planning and organising	demonstrating time-management skills identifying hazards and implementing appropriate hazard control measures optimising work processes scheduling and sequencing work to maximise safety and productivity sourcing and preparing materials and resources and ensure availability to support work operations.
Self-management	implementing and monitoring workplace procedures and instructions interpreting and applying relevant Acts and regulations keeping the work area clean and tidy at all times managing own time to meet deadlines monitoring own work and work of team and identifying and acting on any quality issues.
Learning	assessing work data and information to identify areas for improved performance being supportive and assertive and using interpersonal skills to encourage workplace learning gathering feedback on own work to assess effectiveness in meeting objectives and integrate information into own practice identifying own training needs and seeking skill development if required implementing learning activities as appropriate to ensure achievement of specified work requirements.
Technology	ensuring readiness and operational efficiency of workplace technology helping others use technology efficiently and safely operating refrigeration facilities using computer software applications effectively.

Packaging Rules

Packaging Rules

A total of twenty (20) units of competency must be achieved.

four (4) core units plus

four (4) sales and distribution specialist elective units (Group A) plus

twelve (12) elective units that may be selected from a combination of:

Group A sales and distribution specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to seafood sales and distribution and not duplicate units already selected.

Core units of competency

Unit code	Unit title
SFICORE101C*	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

* Note: SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Sales and distribution specialist units

Unit code	Unit title
SFIDIST301C	Wholesale product
SFIDIST401C	Buy seafood product
SFIDIST501C	Export product
SFIDIST502C	Import product
SFIPROC404C	Apply and monitor food safety requirements
SFIPROC405C	Oversee the implementation of a food safety program in the workplace* SFIPROC404C Apply and monitor food safety requirements
AHCWRK403A	Supervise work routines and staff performance
FDFFS3001A	Monitor the implementation of quality and food safety programs* FDFFS2001A Implement the food safety program and procedures
MTMCOR404A	Facilitate hygiene and sanitation performance* MTMCOR202A Apply hygiene and sanitation practices

Group B: Other elective units

Environmental management

Unit code	Unit title
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIEMS401B	Conduct an internal audit of an environmental management system
BSBRSK401A	Identify risk and apply risk management processes

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Seafood processing

Unit code	Unit title
SFIAQUA413A	Develop emergency procedures for an aquaculture enterprise
SFIDIST201C	Prepare, cook and retail seafood products
SFIDIST202C	Retail fresh, frozen and live seafood
SFIOHS301C	Implement OHS policies and guidelines
SFIPROC101C	Clean fish* SFIPROC106B Work with knives
SFIPROC105B	Fillet fish and prepare portions* SFIPROC106B Work with knives
SFIPROC106B	Work with knives
SFISTOR301C	Operate refrigerated storerooms
FDFFS2001A	Implement the food safety program and procedures
FDFOP2010A	Work with temperature controlled stock
SIRXCLM402	Manage store facilities
SIRXINV005A	Control inventory
SIRXMER004A	Manage merchandise and store presentation
SIRXRSK404	Control store security
TLID1002A	Shift a load using manually-operated equipment

Business services

Unit code	Unit title
BSBADM407B	Administer projects
BSBADM409A	Coordinate business resources
BSBCUS401B	Coordinate implementation of customer service strategies
BSBEBU401A	Review and maintain a website
BSBEBU501A	Investigate and design e-business solutions
BSBFIA302A	Process payroll
BSBFIA401A	Prepare financial reports
BSBITU203A	Communicate electronically
BSBITU305A	Conduct online transactions
BSBITU404A	Produce complex desktop published documents
BSBRES401A	Analyse and present research information
BSBSUS301A	Implement and monitor environmentally sustainable work practices
BSBWOR301B	Organise personal work priorities and development

Frontline management

Unit code	Unit title
BSBATSIC411C	Communicate with the community
BSBHRM401A	Review human resources functions
BSBHRM402A	Recruit, select and induct staff
BSBHRM501A	Manage human resources services
BSBINM401A	Implement workplace information system
BSBINN301A	Promote innovation in a team environment
BSBLED401A	Develop teams and individuals
BSBMGT401A	Show leadership in the workplace
BSBMGT403A	Implement continuous improvement
BSBMGT502B	Manage people performance

Industry leadership Focus A - Sector representation

Unit code	Unit title
SFILEAD401B	Develop and promote knowledge of the industry sector
SFILEAD402B	Negotiate effectively for the sector
SFILEAD403B	Demonstrate commitment and professionalism

Industry leadership Focus B - Resource management group membership

Unit code	Unit title
SFILEAD407A	Provide expert information to a resource management group
SFILEAD408A	Analyse information to develop strategic seafood management options
SFILEAD409A	Negotiate collective outcomes within the resource management group process

Small business management

Unit code	Unit title
BSBINM201A	Process and maintain workplace information
BSBSMB301A	Investigate micro business opportunities
BSBSMB401A	Establish legal and risk management requirements of a small business
BSBSMB402A	Plan small business finances
BSBSMB403A	Market the small business
BSBSMB404A	Undertake small business planning
BSBSMB405B	Monitor and manage small business operations
BSBSMB406A	Manage small business finances
BSBSMB407A	Manage a small team

Training and assessment

Unit code	Unit title
TAEASS401B	Plan assessment activities and processes
TAEASS402B	Assess competence
TAEASS403B	Participate in assessment validation
TAEDEL402A	Plan, organise and facilitate learning in the workplace

SFI50111 Diploma of Aquaculture

Modification History

Release	TP Version	Comments
3	SFI11v2	SFIAQUA412A Develop emergency procedures for on-land operations replaced with SFIAQUA413A Develop emergency procedures for an aquaculture enterprise
2	SFI11v1.1	Equivalent imported units updated
1	SFI11	Initial release

Description

This qualification represents the competencies relevant to people working in the aquaculture sector of the seafood industry at a management level.

The qualification will have application for people working:

on aquaculture farms or fishout/put-and-take operations

in hatcheries and nurseries

in live post-harvest holding facilities, such as processing plants, wholesalers or transporters

in pet shops, public aquaria, zoos or other facilities with aquatic animals

for companies providing contract specialist services for aquaculture operations

for companies proving consultancy, advisory, equipment sales or other services.

Job role

A person operating at this level will have a wide range of technical skills and/or managerial, coordination and planning responsibilities which may include:

complying with a wide range of local, state, territory and federal government regulations and restrictions, including human resources, aquaculture operations, occupational health and safety (OHS), environment, animal welfare and food safety

designing and planning culture and holding systems and other structures

developing policies and procedures ensuing continual improvement throughout the business

implementing new technologies and ideas

managing risk and implementation of effective controls and corrective actions

managing the production system

sourcing external contractors and services.

Work may vary between aquaculture and aquatic holding enterprises.

Job role titles may include:

owner/manager

farm manager

hatchery manager

production manager

quality manager

compliance manager

marketing manager

new technology/automation specialist.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

direct entry with prior aquaculture or related experience

SFI30111 Certificate III in Aquaculture

SFI30211 Certificate III in Fishing Operations

SFI30311 Certificate III in Seafood Industry (Environmental Management Support)

SFI40111 Certificate IV in Aquaculture

SFI40311 Certificate IV in Seafood Industry (Environmental Management)

vocational and tertiary studies related to environmental sustainability or aquaculture.

Pathways from the qualification

After achieving this qualification, candidates may undertake professional development activities in areas of benefit to their workplace and their personal aspirations.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies. OHS, food safety, and environmental protection regulations apply to aquaculture enterprises.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI50111 Diploma of Aquaculture The following table contains a summary of the employability skills as identified by the aquaculture sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry/enterprise requirements for this qualification include:
Communication	calculating design criteria for culture and holding structures comparing data to determine energy and water efficiency consulting with industry representatives and experts drawing up and monitoring budgets interpreting legislation and regulations interpreting plans and work specifications negotiating with contractors and suppliers researching new technological equipment or processes.
Teamwork	leading work teams sharing information with work team on emergency procedures, sustainable aquaculture practices and production objectives working with diverse individuals and groups.
Problem solving	applying analytical thinking to solve problems in the workplace developing strategies in response to water quality and stock health issues solving problems individually or in teams.
Initiative and enterprise	evaluating options for improvement identifying potential improvements recognising and taking advantage of market opportunities.
Planning and organising	applying risk management approaches coordinating production and harvest activities with market requirements, and culture or holding species requirements planning for production, stock health, construction and finance setting up and implementing systems, such as quality assurance, food safety, OHS and ecologically sustainable development (ESD).
Self-management	following through on commitments modelling professional behaviour to others taking responsibility and being accountable for planning and production outcomes.
Learning	being open to learning, new ideas and techniques creating a systematic approach to learning within an enterprise contributing to the learning of others learning in order to take up new opportunities participating in ongoing learning.
Technology	applying technology as a production management and monitoring tool using technology and related workplace equipment using technology to present information, such as graphs and tables using technology to manage finances, cash flows and monitor expenses.

Packaging Rules

Packaging Rules

A total of twenty one (21) units of competency must be achieved.

four (4) core units plus

six (6) aquaculture specialist elective units (Group A) plus

eleven (11) elective units that may be selected from a combination of:

Group A aquaculture specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least three (3) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to aquaculture operations and not duplicate units already selected.

Core units of competency

Unit code	Unit title
SFICORE101C*	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

* Note: SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Aquaculture specialist units

Unit code	Unit title
SFIAQUA501C	Develop a stock nutrition program
SFIAQUA502C	Develop and implement an aquaculture breeding strategy
SFIAQUA503C	Establish an aquacultural enterprise
SFIAQUA504C	Plan environmentally sustainable aquacultural practices
SFIAQUA505C	Plan stock health management
SFIAQUA507C	Plan and design water supply and disposal systems
SFIAQUA508C	Plan and design stock culture or holding systems and structures
SFIAQUA509B	Develop stock production plan
SFIAQUA510B	Select, plan or design a system or facility utilising high technology water treatment components
SFIDIST501C	Export product
SFIDIST502C	Import product
SFIEMS501B	Develop workplace policy for sustainability
SFIOHS501C	Establish and maintain the enterprise OHS program
AHCAGB603A	Manage the production system
AHCBUS505A	Develop a marketing plan
AHCBUS506A	Develop and review a business plan
BSBRSK501B	Manage risk

Group B: Other elective units

Aquaculture operations

Unit code	Unit title
SFIAQUA407C	Coordinate sustainable aquacultural practices
SFIAQUA408C	Supervise harvest and post-harvest activities
SFIAQUA413A	Develop emergency procedures for an aquaculture enterprise

Farm operations

Unit code	Unit title
AHCAGB502A	Plan and manage infrastructure requirements
AHCAGB503A	Plan and monitor production processes
AHCAGB505A	Develop a whole farm plan
AHCAGB601A	Develop export markets for produce
AHCAGB602A	Manage estate planning
AHCAGB604A	Analyse business performance
AHCAGB605A	Manage business capital
AHCBUS501A	Manage staff
AHCBUS507A	Monitor and review business performance
AHCBUS601A	Manage capital works
AHCBUS603A	Develop and review a strategic plan
AHCCHM501A	Develop and manage a chemical use strategy
AHCMOM501A	Manage machinery and equipment
AHCMOM502A	Implement a machinery management system
AHCMOM601A	Analyse machinery options
AHCWRK501A	Plan, implement and review a quality assurance program
AHCWRK502A	Collect and manage data
AHCWRK603A	Design and conduct a field-based research trial

Ornamental operations

Unit code	Unit title
SIRXINV005A	Control inventory

Quality assurance and food safety

Unit code	Unit title
MTMPS5603B	Develop, manage and maintain quality systems
MTMPSR5601B	Design and manage the food safety system

Business services

Unit code	Unit title
BSBADM502B	Manage meetings
BSBADM504B	Plan or review administrative systems
BSBFIM501A	Manage budgets and financial plans
BSBFIM502A	Manage payroll
BSBMGT515A	Manage operational plan
BSBHRM506A	Manage recruitment selection and induction processes
BSBINM601A	Manage knowledge and information
BSBMGT617A	Develop and implement a business plan
BSBPMG510A	Manage projects
BSBPUR501C	Develop, implement and review purchasing strategies
BSBPUR502B	Manage supplier relationships
BSBPUR504B	Manage a supply chain
BSBWRK509A	Manage industrial relations
FNSORG604A	Establish outsourced services and monitor performance
TAADEL502B	Facilitate action learning projects

Community management

Unit code	Unit title
SFIPROC611C	Participate in a media interview or presentation
AHCCCF502A	Facilitate development of group goals and projects
AHCCCF503A	Promote group formation and development
AHCCCF504A	Support group and community changes in resource management
AHCCCF505A	Contribute to regional planning process
AHCCCF506A	Manage the incorporation of a group
AHCCCF601A	Map regional issues and stakeholders
AHCILM506A	Operate within community cultures and goals
AHCILM508A	Propose a negotiated outcome for a given area of country
AHCLPW601A	Coordinate the preparation of a regional resource management plan
AHCWRK503A	Prepare reports
CHCCD404E	Develop and implement community programs
LGACOM502B	Devise and conduct community consultations
TLIR4003A	Negotiate a contract

Industry leadership Focus C - Strategic development

Unit code	Unit title
SFILEAD501C	Develop and promote industry knowledge
SFILEAD502C	Shape strategic thinking
SFILEAD503C	Cultivate productive working relationships
SFILEAD504C	Plan and achieve change and results
SFILEAD505C	Communicate with influence
SFILEAD506C	Demonstrate personal drive and integrity
SFILEAD507C	Provide corporate leadership

Strategic management

Unit code	Unit title
BSBATSIC411C	Communicate with the community
BSBEBU501A	Investigate and design e-business solutions
BSBMGT516C	Facilitate continuous improvement
BSBLED501A	Develop a workplace learning environment
BSBINM501A	Manage an information or knowledge management system
BSBINN502A	Build and sustain an innovative work environment
BSBMGT502B	Manage people performance
BSBMGT605B	Provide leadership across the organisation
BSBMGT616A	Develop and implement strategic plans
BSBSUS501A	Develop workplace policy and procedures for sustainability
BSBWOR501B	Manage personal work priorities and professional development
PSPPOL501A	Develop organisation policy

SFI50211 Diploma of Fishing Operations

Modification History

Release	TP Version	Comments
2	SFI11v1.1	Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification prepares skippers to manage fishing operations, including aspects of personnel and business management.

The qualification will have application for people working for fishing companies.

Job roles

Individuals operating at this level are likely to have responsibilities, such as:

managing occupational health and safety (OHS), environmental, food safety and quality control procedures and policies

managing on-land operations for fishing vessel or fleet

managing the upgrading or purchase of equipment and vessel

managing transport of product for post-harvest operations or sale

recruiting and training staff, including skippers

skippering a vessel.

Work may vary between enterprises.

Job role titles may include:

fleet manager

on-land operations manager

production manager

quality or compliance manager

skipper/owner.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

prior vocational qualifications or experience related to maritime certifications, fishing operations, seafood processing or aquaculture.

Pathways from the qualification

After achieving this qualification, candidates may undertake professional development activities in areas of benefit to their workplace and their personal aspirations.

This qualification also contains units that are part of:

Limited Fishing Charter Operator Skill Set

Extended Fishing Charter Operator Skill Set

Industry Leadership: Strategic Development Skill Set.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies. Food safety, OHS and environmental protection regulatory requirements apply in the management of fishing operations.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI50211 Diploma of Fishing Operations The following table contains a summary of the employability skills as identified by the fishing operations sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one workplace to another.
Employability Skill	Industry for this qualification include:
Communication	consulting with and conveying information on OHS to staff interpreting relevant information to aid decision making promptly instructing crew in response to abnormal situations providing oral and written instructions for routine and emergency situations responding to diversity using clear, timely and accurate communication to inform crew of their responsibilities during fishing operations using ranges and bearings from RADAR using logical argument to gain commitment for financial and human resources for OHS purposes.
Teamwork	showing consideration of others when positioning fishing operation facilitating teams to achieve business goals, develop and implement policy identifying and using the strengths of other team members working as an individual and a team member working with diverse individuals and groups.
Problem solving	acting to minimise the effects of abnormal situations on crew, environment and vessel safety whilst also minimising disruption to operations determining solutions to control risks to systems, such as OHS, environmental management, physical resource management, human resource management and financial management maximising vessel stability during all stages of the fishing operation.
Initiative and enterprise	facilitating and promoting change within the fishing enterprise forecasting weather and responding appropriately generating a range of options in response to workplace matters identifying improvements to the fishing enterprise, including efficiencies, productivity and systems, such as OHS, environmental management and quality assurance making recommendations on enterprise policy development, such as OHS, environmental management and sustainability, workforce development and regulatory matters offering advice to develop industry policy, regulations and procedures selecting area of operation to optimise fishing opportunity taking initiative and making decisions within workplace role translating ideas into actions.
Planning and organising	adapting resource allocations to cope with contingencies allocating people and other resources to tasks and workplace requirements controlling vessel speed with due regard for safety, fishing operation and prevailing conditions delegating roles and responsibilities for OHS and environmental management determining or applying required resources fixing position on navigational charts or electronic plotters implementing and monitoring of systems, such as OHS and environmental management systems managing time and priorities organising personnel into an efficient fishing operation planning fishing areas based on information available, target species and fishing gear planning systematic approaches, such as for OHS, environmental management, workforce development and meeting regulatory obligations sequencing activities for safe and efficient operation using basic business systems for planning and organising working within or establishing clear enterprise goals and deliverables.
Self-management	being timely and effective in responding to enterprise needs within work role carrying their fair share of the workload managing personal stress prioritising work and related activities taking responsibility for actions of self and others to achieve outcomes.
Learning	being open to learning, new ideas and techniques consulting and incorporating regulations into work practices contributing to the learning of others learning in a range of settings, including informal learning learning in order to accommodate change participating in ongoing learning.
Technology	applying technology as a management tool to analyse and present information using catch reporting systems using electronic aids to assist in locating fishing opportunities using electronic communication tools using vessel monitoring systems.

Packaging Rules

Packaging Rules

A total of twenty one (21) units of competency must be achieved.

four (4) core units plus

six (6) fishing specialist elective units (Group A) plus

eleven (11) elective units that may be selected from a combination of:

Group A fishing specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported and at least three (3) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to workplace needs.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements

Elective units of competency

Group A: Fishing specialist units

Unit code	Unit title
SFIEMS501B	Develop workplace policy for sustainability
SFIFISH310A	Adjust and position fishing gear
SFIFISH401C	Locate fishing grounds and stocks of fish
SFIFISH402C	Manage and control fishing operations
SFIOHS501C	Establish and maintain the enterprise OHS program
AHCMOM502A	Implement a machinery management system

Group B: Other elective units

Business services

Unit code	Unit title
AHCAGB602A	Manage estate planning
BSBADM502B	Manage meetings
BSBADM504B	Plan or review administrative systems
BSBFIM501A	Manage budgets and financial plans
BSBFIM502A	Manage payroll
BSBHRM506A	Manage recruitment selection and induction processes
BSBINM601A	Manage knowledge and information
BSBMGT515A	Manage operational plan
BSBMGT617A	Develop and implement a business plan
BSBPMG510A	Manage projects
BSBWRK509A	Manage industrial relations
FNSORG604A	Establish outsourced services and monitor performance

Community management

Unit code	Unit title
SFIPROC611C	Participate in a media interview or presentation
AHCCCF502A	Facilitate development of group goals and projects
AHCCCF503A	Promote group formation and development
AHCCCF504A	Support group and community changes in resource management
AHCCCF505A	Contribute to regional planning process
AHCCCF506A	Manage the incorporation of a group
AHCCCF601A	Map regional issues and stakeholders
AHCILM506A	Operate within community cultures and goals
AHCILM508A	Propose a negotiated outcome for a given area of country
AHCLPW601A	Coordinate the preparation of a regional resource management plan
AHCWRK502A	Collect and manage data
AHCWRK503A	Prepare reports
CHCCD404E	Develop and implement community programs
LGACOM502B	Devise and conduct community consultations
TLIR4003A	Negotiate a contract

Fishing charter operations

Unit code	Unit title
SFIFCHA302C	Operate an inshore day charter
SFIFCHA501C	Plan and manage extended fishing charter trips* SFIFCHA302C Operate an inshore day charter

Quality assurance and food safety

Unit code	Unit title
MTMPS5603B	Develop, manage and maintain quality systems
MTMPSR5601B	Design and manage the food safety system

Industry leadership Focus C - Strategic development

Unit code	Unit title
SFILEAD501C	Develop and promote industry knowledge
SFILEAD502C	Shape strategic thinking
SFILEAD503C	Cultivate productive working relationships
SFILEAD504C	Plan and achieve change and results
SFILEAD505C	Communicate with influence
SFILEAD506C	Demonstrate personal drive and integrity
SFILEAD507C	Provide corporate leadership

Small business management

Unit code	Unit title
BSBSMB301A	Investigate micro business opportunities
BSBSMB401A	Establish legal and risk management requirements of small business
BSBSMB402A	Plan small business finances
BSBSMB403A	Market the small business
BSBSMB404A	Undertake small business planning
BSBSMB405B	Monitor and manage small business operations
BSBSMB406A	Manage small business finances
BSBSMB407A	Manage a small team

Strategic management

Unit code	Unit title
BSBATSIC411C	Communicate with the community
BSBEBU501A	Investigate and design e-business solutions
BSBINM501A	Manage an information or knowledge management system
BSBINN502A	Build and sustain an innovative work environment
BSBLED501A	Develop a workplace learning environment
BSBMGT502B	Manage people performance
BSBMGT516C	Facilitate continuous improvement
BSBMGT605B	Provide leadership across the organisation
BSBMGT616A	Develop and implement strategic plans
BSBPUR501C	Develop, implement and review purchasing strategies
BSBPUR504B	Manage a supply chain
BSBWOR501B	Manage personal work priorities and professional development

SFI50411 Diploma of Fisheries Compliance

Modification History

Release	TP Version	Comments
2	SFI11v1.1	Equivalent imported units updated
1	SFI11	Initial release

Description

This qualification specifies the competencies relevant to individuals who manage the fisheries management and compliance functions.

Job roles

An individual operating at this level may be responsible for:

a specialist business area, such as finance, human resources, physical resources or workforce development

a specialist compliance area, such as prosecutions or investigations

management of patrol vessels

management of special projects

managing one or more regional areas or business sections

operational planning and management.

Job titles that apply to individuals working at this level may include:

business manager

senior fisheries and marine officer

senior fisheries officer

supervising fisheries and marine officer.

Pathways Information

Pathways into the qualification

Entry into this qualification may be:

after completing SFI40411 Certificate IV in Fisheries Compliance

by direct entry

after completing studies, tertiary or vocational, in marine environmental management.

Pathways from the qualification

After achieving this qualification candidates may undertake:

PSP60504 Advanced Diploma of Government (Management).

It includes specialist streams in compliance management and investigation management. An Advanced Diploma may be undertaken by fisheries managers as part of their career development, and the agency's workforce development plan.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles and vessels apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI50411 Diploma of Fisheries Compliance The following table contains a summary of the employability skills as identified by the fisheries compliance sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Agency requirements for this qualification include:
Communication	communicating with team members and management to ensure open communication channels and to clarify issues ensuring plans and frameworks are easily understood by others resolving conflict and disputes in the work team.
Teamwork	being a role model for other team members consulting and developing objectives with the work team.
Problem solving	developing risk management approaches developing techniques to address faults and inefficiencies.
Initiative and enterprise	identifying and developing opportunities for improved work practices.
Planning and organising	preparing work plans and budgets setting priorities effectively, allocating and managing time and resources accordingly.
Self-management	carrying their fair share of the workload displaying commitment to the codes of conduct and values of the organisation modelling professional and ethical behaviour taking responsibility for actions of self and others to achieve outcomes.
Learning	maintaining knowledge and understanding of legislation and regulations.
Technology	using business technology, such as programs and telecommunications to collect and manage information.

Packaging Rules

Packaging Rules

A total of seventeen (17) units of competency must be achieved.

two (2) core units plus

eight (8) fisheries compliance specialist elective units (Group A) plus

seven (7) elective units that may be selected from a combination of:

Group A fisheries compliance specialist units not yet selected for this qualification

Group B electives

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported, however, at least two (2) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to fisheries compliance operations and not duplicate skills already selected.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFIEMS301B	Implement and monitor environmentally sustainable work practices

Elective units of competency

Group A: Fisheries compliance specialist units

Unit code	Unit title
SFICOMP401C	Administer the district office
SFICOMP407C	Undertake prosecution procedures for magistrate's court
SFICOMP501C	Conduct an investigative audit
SFICOMP502C	Contribute to fisheries management
SFICOMP503C	Undertake the prosecution in a trial
SFIEMS501B	Develop workplace policy for sustainability
BSBMGT401A	Show leadership in the workplace
BSBMGT402A	Implement operational plan
BSBMGT403A	Implement continuous improvement
BSBWHS401A	Implement and monitor WHS policies, procedures and programs to meet legislative requirements
BSBRSK401A	Identify risk and apply risk management processes
BSBWOR401A	Establish effective workplace relationships
BSBWOR402A	Promote team effectiveness
PSPPOL601A	Develop public policy
PSPREG502A	Coordinate investigation processes
PUAPOL028B	Manage investigation information processes

Group B: Other elective units

Business services

Unit code	Unit title
BSBADM409A	Coordinate business resources
BSBCMM401A	Make a presentation
BSBCUS401B	Coordinate implementation of customer service strategies
BSBCUS402B	Address customer needs
BSBCUS403B	Implement customer service standards
BSBFIA402A	Report on financial activity
BSBINM401A	Implement workplace information system
BSBINN301A	Promote innovation in a team environment
BSBITS401B	Maintain business technology
BSBMGT404A	Lead and facilitate off site staff
BSBMKG413A	Promote products and services
BSBPMG510A	Manage projects
BSBREL401A	Establish networks
BSBRES401A	Analyse and present research information
BSBWOR404B	Develop work priorities
BSBWRT401A	Write complex documents
FNSORG604A	Establish outsourced services and monitor performance

Industry leadership Focus C - Strategic development

Unit code	Unit title
SFILEAD501C	Develop and promote industry knowledge
SFILEAD502C	Shape strategic thinking
SFILEAD503C	Cultivate productive working relationships
SFILEAD504C	Plan and achieve change and results
SFILEAD505C	Communicate with influence
SFILEAD506C	Demonstrate personal drive and integrity
SFILEAD507C	Provide corporate leadership

Training and assessment

Unit code	Unit title
TAEASS401B	Plan assessment activities and processes
TAEASS402B	Assess competence
TAEASS403B	Participate in assessment validation
TAEDEL402A	Plan, organise and facilitate learning in the workplace

SFI50511 Diploma of Seafood Processing

Modification History

Release	TP Version	Comments
3	SFI11v1.3	HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes
2	SFI11v1.1	Equivalent imported units updated Included prerequisites in Packaging Rules
1	SFI11	Initial release

Description

This qualification represents the competencies relevant to people working in the seafood processing sector of the seafood industry in the capacity of an owner manager or operations manager. A person operating at this level will have a wide range of technical skills and/or managerial, coordination and planning responsibilities.

The qualification will have application for people working:

on aquaculture farms or fishout/put-and-take operations

for contract harvesting and on-farm processing companies

in processing plants

for wholesalers or retailers.

Job roles

A person operating at this level will have a wide range of technical skills and/or managerial, coordination and planning responsibilities which may include:

managing risk and implementation of effective controls and corrective actions

managing the production system

designing and planning of processing and holding systems and other structures

developing policies and procedures ensuing continual improvement throughout the business

complying with a wide range of local, state, territory and federal government regulations and restrictions, including human resources, aquaculture operations, occupational health and safety (OHS), environment, animal welfare and food safety

implementing new technologies and ideas

sourcing external contractors and services.

Work may vary between enterprises.

Job role titles may include:

owner/manager

factory manager

production manager

quality manager

compliance manager

marketing manager

new technology/automation specialist.

Pathways Information

Pathways into the qualification

Pathways for candidates considering this qualification include:

SFI30511 Certificate III in Seafood Processing, or equivalent experience

SFI40511 Certificate IV in Seafood Processing

vocational and tertiary studies related to environmental sustainability or aquaculture.

Pathways from the qualification

After achieving this qualification, candidates may undertake professional development activities in areas of benefit to their workplace and their personal aspirations.

Licensing/Regulatory Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY
SFI50511 Diploma of Seafood Processing The following table contains a summary of the employability skills as identified by the seafood processing sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.
Employability Skill	Industry requirements for this qualification include:
Communication	determining performance required to meet internal and external customer needs facilitating team achievements leading cooperative work relations with people of different ages, gender, race or religion managing organisational processes and providing problem-solving support to others providing leadership.
Teamwork	analysing food safety practices identifying and addressing potential and actual problems associated with work operations or in achieving work outcomes identifying environmental features, regulations, insurance requirements, legal requirements and other factors which may affect the product or service to be provided identifying hazards and suggesting control measures investigating problem causes and implementing corrective strategies using material and process knowledge to solve problems.
Problem solving	determining information gathering requirements to monitor work processes and procedures determining quality and other indicators of work determining and acting on situations requiring further information or problem solving identifying efficient production processes implementing continuous improvement processes implementing business development processes providing leadership in the workplace.
Initiative and enterprise	conducting business planning processes demonstrating time-management skills determining resource requirements determining work timelines and output targets identifying hazards and implementing appropriate hazard control measures optimising work processes.
Planning and organising	analysing implications of relevant Acts and regulations on work practices conducting work reviews to determine improvement requirements determining workplace procedures and instructions managing own time to meet deadlines monitoring work operations and identifying and acting on any quality and performance issues.
Self-management	assessing work data and information to identify areas for improved performance being supportive and assertive and using interpersonal skills to encourage workplace learning developing learning opportunities gathering feedback on own work to assess effectiveness in meeting objectives and integrate information into own practice identifying own training needs and seeking skill development if required maintaining currency of industry skill and knowledge.
Learning	ensuring readiness and operational efficiency of workplace technology helping others use technology efficiently and safely selecting computer software applications to perform work operations working with technology safely and according to workplace standards.
Technology	ensuring readiness and operational efficiency of workplace technology helping others use technology efficiently and safely selecting computer software applications to perform work operations working with technology safely and according to workplace standards.

Packaging Rules

Packaging Rules

A total of twenty one (21) units of competency must be achieved.

five (5) core units plus

three (3) seafood processing specialist elective units (Group A) plus

thirteen (13) elective units that may be selected from a combination of:

Group A seafood processing specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least three (3) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to seafood processing and not duplicate units already selected.

Core units of competency

Unit code	Unit title
SFICORE101C	Apply basic food handling and safety practices
SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements
SFIPROC401C	Evaluate a batch of seafood

Elective units of competency

Group A: Seafood processing specialist units

Unit code	Unit title
SFIEMS501B	Develop workplace policy for sustainability
SFIOHS501C	Establish and maintain the enterprise OHS program
SFIPROC406C	Develop food safety programs
SFIPROC407C	Conduct internal food safety audits
SFIPROC501C	Manage seafood processing production units
SFIPROC502C	Produce technical reports on seafood processing systems
SFIPROC503C	Analyse seafood packaging requirements
SFIPROC504C	Design and manage a product recall
SFIPROC601C	Establish costs and/or conditions for sale of seafood product
SFIPROC602C	Plan and manage seafood and related product concept development
SFIPROC603C	Develop and manage seafood and related product production trials
SFIPROC604C	Plan and develop formulations and/or specifications for new seafood product
SFIPROC606C	Develop and implement energy control systems in seafood processing environments
SFIPROC609C	Monitor the seafood business environment to determine threats and opportunities
SFIPROC610C	Establish and manage effective external relationships
TAADEL502B	Facilitate action learning projects

Group B: Other elective units

Competitive manufacturing

Unit code	Unit title
MEM15001B	Perform basic statistical quality control
MSS404052A	Apply statistics to operational processes
MSACMC611A	Manage people relationships
MSS405001A	Develop competitive systems and practices for an organisation
MSACMT620A	Develop quick changeover procedures
MSS405050A	Determine and improve process capability* MSS404052A Apply statistics to operational processes
MSS405070A	Develop and manage sustainable energy practices

Occupational health and safety

Unit code	Unit title
HLTFA311A	Apply first aid

Post-harvest operations

Unit code	Unit title
SFIDIST501C	Export product
SFIDIST502C	Import product
SFIPROC611C	Participate in a media interview or presentation
SITXMPR404	Coordinate marketing activities
SITXMPR502	Develop and implement marketing strategies
AHCBUS502A	Market products and services
TLIA4025A	Regulate temperature controlled stock
TLIR4002A	Source goods/services and evaluate contractors

Quality assurance and food safety

Unit code	Unit title
MTMPS5603B	Develop, manage and maintain quality systems

Business services

Unit code	Unit title
AHCAGB602A	Manage estate planning
BSBADM502B	Manage meetings
BSBADM504B	Plan or review administrative systems
BSBFIM501A	Manage budgets and financial plans
BSBFIM502A	Manage payroll
BSBMGT515A	Manage operational plan
BSBHRM506A	Manage recruitment selection and induction processes
BSBINM601A	Manage knowledge and information
BSBMGT617A	Develop and implement a business plan
BSBPMG510A	Manage projects
BSBPUR502B	Manage supplier relationships
BSBWRK509A	Manage industrial relations
FNSORG604A	Establish outsourced services and monitor performance
TAADEL502B	Facilitate action learning projects

Industry leadership Focus C - Strategic development

Unit code	Unit title
SFILEAD501C	Develop and promote industry knowledge
SFILEAD502C	Shape strategic thinking
SFILEAD503C	Cultivate productive working relationships
SFILEAD504C	Plan and achieve change and results
SFILEAD505C	Communicate with influence
SFILEAD506C	Demonstrate personal drive and integrity
SFILEAD507C	Provide corporate leadership

Strategic management

Unit code	Unit title
BSBATSIC411C	Communicate with the community
BSBEBU501A	Investigate and design e-business solutions
BSBINM501A	Manage an information or knowledge management system
BSBINN502A	Build and sustain an innovative work environment
BSBLED501A	Develop a workplace learning environment
BSBMGT502B	Manage people performance
BSBMGT516C	Facilitate continuous improvement
BSBMGT605B	Provide leadership across the organisation
BSBMGT616A	Develop and implement strategic plans
BSBPUR501C	Develop, implement and review purchasing strategies
BSBPUR504B	Manage a supply chain
BSBSUS501A	Develop workplace policy and procedures for sustainability
BSBWOR501B	Manage personal work priorities and professional development
PSPPOL501A	Develop organisation policy

SFISS00001 Environment Management Systems Coordinator Skill Set

Modification History

Not Applicable

Description

Not Applicable

Pathways Information

Pathway	These units may provide credit towards: SFI30211 Certificate III in Fishing Operations SFI40211 Certificate IV in Fishing Operations

Licensing/Regulatory Information

Not Applicable

Skill Set Requirements

Units	SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIEMS302B	Act to prevent interaction with protected species
SFIEMS401B	Conduct an internal audit of an environmental management system

Target Group

Target group	Qualified Coxswain or Master Class 5 recipients intending to undertake fishing operations. The Skill Set has been designed to address the skills and knowledge gap between the Maritime regulatory qualification and being a skilled and safe fisher. It will be necessary to check with your relevant state or territory department for current licensing, legislative or regulatory requirements before undertaking this Skill Set.

Suggested words for Statement of Attainment

Suggested words for statement of attainment	Environmental Management Systems Officer Skill Set, or Environmental Management Systems Coordinator Skill Set

SFISS00002 Extended Fishing Charter Operator Skill Set

Modification History

Not Applicable

Description

Not Applicable

Pathways Information

Pathway	These units may provide credit towards: SFI20211 Certificate II in Fishing Operations SFI30211 Certificate III in Fishing Operations SFI40211 Certificate IV in Fishing Operations SFI50211 Diploma of Fishing Operations

Licensing/Regulatory Information

Not Applicable

Skill Set Requirements

Units	SFIFCHA301C	Develop information and advice on fishing charter trips
SFIFCHA302C	Operate an inshore day charter
SFIFCHA501C	Plan and manage extended fishing charter trips
SFIFISH206C	Maintain, prepare, deploy and retrieve hand operated lines to land catch
SFIFISH310A	Adjust and position fishing gear
SFIFISH401C	Locate fishing grounds and stocks of fish

Target Group

Target group	Qualified Coxswain or Master Class 5 recipients intending to provide extended fishing charter services at sea or overnight. It will be necessary to check with your relevant state or territory department for current licensing, legislative or regulatory requirements before undertaking this Skill Set.

Suggested words for Statement of Attainment

Suggested words for statement of attainment	Extended Fishing Charter Operator Skill Set

SFISS00003 Fisheries Resource Management Observer Skill Set

Modification History

Not Applicable

Description

Not Applicable

Pathways Information

Pathway	These units may provide credit towards: SFI30211 Certificate III in Fishing Operations SFI30311 Certificate III in Seafood Industry (Environmental Management Support)

Licensing/Regulatory Information

Not Applicable

Skill Set Requirements

Units	SFIOBSV301B	Monitor and record fishing operations
SFIOBSV302B	Collect reliable scientific data and samples
SFIOBSV303B	Collect routine fishery management data
SFIOBSV304B	Analyse and report onboard observations

Target Group

Target group	Observers are placed on fishing vessels for the purpose of onboard observations of fishing activities and the gathering of scientific data or information for research and resource management purposes. Observers do not have authority to monitor compliance with fisheries management regulations. It will be necessary to check with your relevant state or territory department for current licensing, legislative or regulatory requirements before undertaking this Skill Set.

Suggested words for Statement of Attainment

Suggested words for statement of attainment	Fisheries Resource Management Observer Skill Set

SFISS00004 Fishing Operator Skill Set

Modification History

Not Applicable

Description

Not Applicable

Pathways Information

Pathway	These units may provide credit towards: SFI20211 Certificate II in Fishing Operations SFI30211 Certificate III in Fishing Operations SFI40211 Certificate IV in Fishing Operations

Licensing/Regulatory Information

Not Applicable

Skill Set Requirements

Units	SFICORE101C	Apply basic food handling and safety practices
SFIFISH310A	Adjust and position fishing gear
SFIFISH401C	Locate fishing grounds and stocks of fish
SFIFISH402C	Manage and control fishing operations

Target Group

Target group	Qualified Coxswain or Master Class 5 recipients intending to undertake fishing operations. The Skill Set has been designed to address the skills and knowledge gap between the Maritime regulatory qualification and being a skilled and safe fisher. It will be necessary to check with your relevant state or territory department for current licensing, legislative or regulatory requirements before undertaking this Skill Set.

Suggested words for Statement of Attainment

Suggested words for statement of attainment	Fishing Operator Skill Set

SFISS00005 Industry Leadership - Resource Management Group Membership Skill Set

Modification History

Not Applicable

Description

Not Applicable

Pathways Information

Pathway	These units may provide credit towards: SFI40211 Certificate IV in Seafood Industry (Fishing Operations) SFI40311 Certificate IV in Seafood Industry (Environmental Management)

Licensing/Regulatory Information

Not Applicable

Skill Set Requirements

Units	SFILEAD407A	Provide expert information to a resource management group
SFILEAD408A	Analyse information to develop strategic seafood management options
SFILEAD409A	Negotiate collective outcomes within the resource management group process

Target Group

Target group	This Skill Set was developed for aquaculturists, fishers, fisheries compliance staff, and seafood processors, retailers and distributors who represent their sector in industry and resource management forums. The competencies relate to the application of skills used in providing expert advice, analysing data to generate options to address resource management concerns and negotiating collective outcomes within the group. It will be necessary to check with your relevant state or territory department for current licensing, legislative or regulatory requirements before undertaking this Skill Set.

Suggested words for Statement of Attainment

Suggested words for statement of attainment	Resource Management Group - Leadership Skill Set

SFISS00006 Industry Leadership - Sector Representation Skill Set

Modification History

Not Applicable

Description

Not Applicable

Pathways Information

Pathway	These units may provide credit towards: SFI40211 Certificate IV in Fishing Operations SFI40311 Certificate IV in Seafood Industry (Environmental Management)

Licensing/Regulatory Information

Not Applicable

Skill Set Requirements

Units	SFILEAD401B	Develop and promote knowledge of the industry sector
SFILEAD402B	Negotiate effectively for the sector
SFILEAD403B	Demonstrate commitment and professionalism

Target Group

Target group	This Skill Set was developed for aquaculturists, fishers, fisheries compliance staff, and seafood processors, retailers and distributors who represent their sector in community and/or industry forums. The competencies relate to the application of skills used in promoting their sector, negotiating on behalf of their sector and conducting themselves with commitment and professionalism in interactions with others. It will be necessary to check with your relevant state or territory department for current licensing, legislative or regulatory requirements before undertaking this Skill Set.

Suggested words for Statement of Attainment

Suggested words for statement of attainment	<<industry sector>> sector representative Skill Set Examples: Aquaculture Sector Representative - Leadership Skill Set Fishing Sector Representative - Leadership Skill Set

SFISS00007 Industry Leadership - Strategic Development Skill Set

Modification History

Not Applicable

Description

Not Applicable

Pathways Information

Pathway	These units may provide credit towards: SFI50211 Diploma of Fishing Operations SFI50111 Diploma of Aquaculture

Licensing/Regulatory Information

Not Applicable

Skill Set Requirements

Units	SFILEAD501C	Develop and promote industry knowledge
SFILEAD502C	Shape strategic thinking
SFILEAD503C	Cultivate productive working relationships
SFILEAD504C	Plan and achieve change and results
SFILEAD505C	Communicate with influence
SFILEAD506C	Demonstrate personal drive and integrity
SFILEAD507C	Provide corporate leadership

Target Group

Target group	This Skill Set was developed for aquaculturists, fishers, fisheries compliance staff, and seafood processors, retailers and distributors who are taking a lead role in developing and managing the seafood industry. The competencies relate to skills applicable to strategic thinking and planning, advanced communication and networking and providing leadership and direction to others in an industry context. It will be necessary to check with your relevant state or territory department for current licensing, legislative or regulatory requirements before undertaking this Skill Set.

Suggested words for Statement of Attainment

Suggested words for statement of attainment	Seafood Industry Strategic Leader Skill Set

SFISS00008 Limited Fishing Charter Operator Skill Set

Modification History

Not Applicable

Description

Not Applicable

Pathways Information

Pathway	These units may provide credit towards: SFI20211 Certificate II in Fishing Operations SFI30211 Certificate III in Fishing Operations SFI40211 Certificate IV in Fishing Operations

Licensing/Regulatory Information

Not Applicable

Skill Set Requirements

Units	SFIFCHA301C	Develop information and advice on fishing charter trips
SFIFCHA302C	Operate an inshore day charter
SFIFISH206C	Maintain, prepare, deploy and retrieve hand operated lines to land catch
SFIFISH310A	Adjust and position fishing gear
SFIFISH401C	Locate fishing grounds and stocks of fish

Target Group

Target group	Qualified Coxswain or Master Class 5 recipients intending to provide limited fishing charter services on a day or part-day basis, in shore. It will be necessary to check with your relevant state or territory department for current licensing, legislative or regulatory requirements before undertaking this Skill Set.

Suggested words for Statement of Attainment

Suggested words for statement of attainment	Limited Fishing Charter Operator Skill Set

SFISS00009 Net Construction and Repair Skill Set

Modification History

Not Applicable

Description

Not Applicable

Pathways Information

Pathway	These units may provide credit towards: SFI20211 Certificate II in Fishing Operations SFI30211 Certificate III in Fishing Operations

Licensing/Regulatory Information

Not Applicable

Skill Set Requirements

Units	SFICORE103C	Communicate in the seafood industry
SFICORE105B	Work effectively in the seafood industry
SFICORE106B	Meet workplace OHS requirements
SFIFISH210C	Assemble and repair damaged netting
SFIFISH309B	Construct nets and customise design

Target Group

Target group	This Skill Set meets the needs of a small group of net makers who undertake net construction, net assembly and net repair work for the fishing and aquaculture sectors. It will be necessary to check with your relevant state or territory department for current licensing, legislative or regulatory requirements before undertaking this Skill Set.

Suggested words for Statement of Attainment

Suggested words for statement of attainment	Net Construction and Repair Skill Set

SFISS00010 Fish Processor Induction Skill Set

Modification History

Release	TP Version	Comments
1	SFI11v1.1	Initial release

Description

Not applicable.

Pathways Information

These units provide credit towards:

SFI10511 Certificate I in Seafood Processing

SFI20511 Certificate II in Seafood Processing

Licensing/Regulatory Information

Not applicable.

Skill Set Requirements

Unit Code	Unit Title
SFICORE101C	Apply basic food handling and safety practices
SFICORE106B	Meet workplace OHS requirements
SFIPROC101C	Clean fish
SFIPROC105B	Fillet fish and prepare portions
SFIPROC106B	Work with knives

Target Group

This Skill Set supports induction for entry level workers with no prior experience or qualifications in a seafood processing environment.

Suggested words for Statement of Attainment

These competencies meet industry requirements in support of induction for entry level seafood processing workers.

SFISS00011 Deckhand Induction Skill Set

Modification History

Release	TP Version	Comments
1	SFI11v1.1	Initial release

Description

Not applicable.

Pathways Information

These units provide credit towards:

SFI10211 Certificate I in Fishing Operations

SFI20211 Certificate II in Fishing Operations

Licensing/Regulatory Information

Not applicable.

Skill Set Requirements

Unit Code	Unit Title
SFICORE101C	Apply basic food handling and safety practices
SFICORE106B	Meet workplace OHS requirements
SFIFISH214B	Contribute to at-sea processing of seafood
SFIFISH215B	Apply deckhand skills aboard a fishing vessel

Target Group

This Skill Set supports induction for entry level workers with no prior experience or qualifications in a fishing environment.

Suggested words for Statement of Attainment

These competencies meet industry requirements in support of induction for entry level fishing workers.

SFISS00012 Abalone Diver Environmental Management Skill Set

Modification History

Release	TP Version	Comments
2	SFI11v2	SFIDIVE302B Perform diving operations using surface-supplied breathing apparatus replaced with SFIDIVE310A Perform diving operations using SSBA
1	SFI11v1.2	Initial release

Description

Not applicable.

Pathways Information

These units provide credit towards a large number of qualifications in the SFI11 Training Package, including but not limited to SFI30311 Certificate III in Seafood Industry (Environmental Management Support) and SFI40311 Certificate IV in Seafood Industry (Environmental Management).

Licensing/Regulatory Information

Not applicable.

Skill Set Requirements

Unit Code	Unit Title
SFIDIVE310A	Perform diving operations using SSBA
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIEMS302B	Act to prevent interaction with protected species
SFIOBSV301B	Monitor and record fishing operations
SFIOBSV302B	Collect reliable scientific data and samples

Target Group

Individuals working as divers in abalone fisheries.

Suggested words for Statement of Attainment

These competencies meet the industry requirements for abalone divers performing resource monitoring and environmental assessment of abalone fisheries.

SFISS00013 Senior Deckhand Skill Set

Modification History

Release	TP Version	Comments
1	SFI11v2.1	Initial Release

Description

Not applicable.

Pathways Information

These units provide credit towards SFI30211 Certificate III in Fishing Operations.

Licensing/Regulatory Information

Not applicable.

Skill Set Requirements

Unit Code	Unit Title
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIOHS301C	Implement OHS policies and guidelines
SFICORE101C	Apply basic food handling and safety practices

Target Group

This Skill Set is intended for senior deckhands of fishing vessels involved in the live catch of southern rock lobster. The Skill Set is also applicable to senior deckhands on any fishing vessel.

Suggested words for Statement of Attainment

These competencies meet the industry requirements for Senior Deckhands on fishing vessels including those undertaking live catch of southern rock lobster.

SFISS00014 Skipper Skill Set

Modification History

Release	TP Version	Comments
1	SFI11v2.1	Initial Release

Description

Not applicable.

Pathways Information

These units provide credit towards

SFI30211 Certificate III in Fishing Operations, or

SFI40211 Certificate IV in Fishing Operations

Licensing/Regulatory Information

Not applicable.

Skill Set Requirements

Unit Code	Unit Title
SFIEMS301B	Implement and monitor environmentally sustainable work practices
SFIOHS301C	Implement OHS policies and guidelines
SFICORE101C	Apply basic food handling and safety practices
SFIFISH402C	Manage and control fishing operations
BSBRSK401A	Identify risk and apply risk management processes

Target Group

This Skill Set is intended for skippers of rock lobster fishing vessels involved in the live catch sector of the fishing industry. The Skill Set is also applicable to any fishing vessel.

Suggested words for Statement of Attainment

These competencies meet the industry requirements for skippers on fishing vessels including those undertaking live catch of southern rock lobster.

AHCILM305A Work with an Aboriginal Community or organisation

Modification History

Release	TP Version	Comments
1	AHC10v5	Initial release. Supersedes and is not equivalent to AHCILM303A

Unit Descriptor

This unit covers the process of operating in an Aboriginal Community or organisation while demonstrating an awareness of Aboriginal identity, history and spirituality.

Application of the Unit

This unit is normally carried out within own area of responsibility. It requires some judgement and discretion, and would be carried out under minimal supervision within enterprise guidelines. The unit applies to participants working in and with Aboriginal communities and organisations and is also applicable to the work of repatriation workers and anthropologists.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

AHCILM306A	Follow Aboriginal cultural protocols

Employability Skills Information

This unit contains employability skills

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Define Australian history from an Aboriginal cultural and Community perspective	1.1 Major characteristics of the social structures of Aboriginal societies are determined 1.2 Impacts on Aboriginal social structures following European colonisation are identified 1.3 Examples of resistance to European colonisation are recorded 1.4 Positive and negative effects of European colonisation are documented 1.5 Various approaches and resources which can be employed in order to identify cultural authorities for specific Country and Community are determined 1.6 Contemporary Aboriginal social, economic and political trends are researched in the context of Community life
2. Summarise actions of governments to deal with the effects of European colonisation on Aboriginal people	2.1 Major legislation and/or policy directions of governments that affect Aboriginal people are identified 2.2 Legal parameters relating to Aboriginal land ownership, acquisition and management are defined 2.3 Impacts of laws and/or policies on social structures of Aboriginal peoples are documented
3. Outline strategies for working with Aboriginal organisations and people	3.1 Differences in relation to working as an Aboriginal person (or non-Aboriginal person) within Aboriginal and non-Aboriginal communities and organisations are acknowledged and considered 3.2 Aboriginal ways of working are identified 3.3 Potential conflicts are recognised 3.4 Strategies for minimisation of conflicts are identified and implemented
4. Operate effectively in a job role working with an Aboriginal Community or organisation	4.1 Aboriginal cultural protocols are observed according to Community and/or organisational guidelines and procedures 4.2 Community traditions and customs are respected according to workplace policies and procedures 4.3 Productive relationships are built and maintained within the Aboriginal Community and organisation 4.4 Mutual respect is created and given as evidenced by effective engagement and shared outcomes with the Community and/or organisation over time 4.5 Feedback on personal work performance, interpersonal ways of relating and adherence to Aboriginal cultural protocols is valued and obtained

Required Skills and Knowledge

Required skills include: Ability to: gather information about Aboriginal and non-Aboriginal social structures summarise actions of governments to deal with the effects of European colonisation deal with personal negative responses/reactions in a positive way implement strategies that support the concept/implementation of Aboriginal management (principles) understand and engage effectively in mediation and conflict resolution operate effectively within an Aboriginal Community or organisational job role use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities apply sustainable environmental practices apply workplace health and safety requirements
Required knowledge includes: Knowledge of: Aboriginal history, cultural values and interpersonal and Community protocols authentic and authoritative sources for Aboriginal cultural information, material and expression able to be accessed and shared Aboriginal communities and social structures Aboriginal cultural customs and heritage history of British society and dispossession in Australia Aboriginal history and impact of European colonisation legislation and its impact on Aboriginal communities Cultural and Heritage Legislation or relevant NPWS legislation

Evidence Guide

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 and evidence required to demonstrate competency in this Unit	The delivery and assessment of training of this unit must comply with Community protocols and be carried out in consultation with and in participation with Traditional Owners and/or Elders and Custodians of that specific Country. Candidates must demonstrate evidence of the ability to: work within and between Aboriginal and non-Aboriginal social structures apply an understanding of the perceptions and impacts of government action to deal with the effects of European colonisation within Aboriginal communities demonstrate empathy and respect in working with Aboriginal communities and organisations build effective and productive working relationships with Aboriginal people and communities
Context of and specific resources for assessment	Assessment events must be contextualised to meet the needs of the particular group, including: an Aboriginal Community, educational or workplace setting involvement of people approved by cultural authorities and/or Traditional Owners of the relevant local Community candidates who have gained relevant knowledge and skills through their life experience
Method of assessment	A range of assessment methods should be used to assess competency in following Aboriginal cultural protocols. The following examples are appropriate for this unit: observation of the candidate relating to and engaging Aboriginal persons and Aboriginal Community direct questioning combined with third-party workplace reports of on-the-job performance verbal or written questioning observation of work conducted in Aboriginal Community and/or organisation evaluation of the outcomes of work conducted in Aboriginal Community and/or organisation Assessment methods should closely reflect workplace demands and the needs of particular client groups (consider the requirements of different age groups, clients with English as a second language, clients with disabilities, remote library users, etc.).
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: AHCILM306A Follow Aboriginal cultural protocols AHCILM404A Record and document Community history Assessment for this unit should comprise a combination of theory and practical application. Both aspects of assessment are best conducted on Country for this unit.

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.
Strategies may include:	ideas for ‘breaking the ice’ at first meetings ways to demonstrate respect for cultural authority ways of educating oneself about Aboriginal cultural protocols discussing ideas with bi-culturally competent others undertaking Aboriginal language courses spending time in an Aboriginal Community
Aboriginal cultural protocols may include:	gender roles in relation to knowledge and cultural practices information sensitivity and access appropriate information transfer negotiations with local Aboriginal Community about information transfer cultural diversity natural resources and their importance for economy, religion, spirituality, art, environment, values, beliefs and lore/law. rights and responsibilities associated with cultural knowledge, story, song, Site, and ceremony interpersonal ways of relating the talking of Community politics repatriation of artefacts issues of ownership (clans/nations) ownership of intellectual property acknowledging participation and ownership communicating about cultural material displaying cultural material handling cultural material identifying appropriate people to be consulted occasions when consultation is required ways in which consultations should be conducted
Work may include:	a variety of forms of interaction with Aboriginal people and Community presentations consultations research mentoring consulting recording sharing knowledge writing reports

Unit Sector(s)

Indigenous land management

SFIAQUA102B Carry out basic aquaculture activities

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves carrying out a range of basic work activities in an aquaculture, seafood holding or ornamental operation. The nature of the work activities will vary between aquaculture enterprises, and involve cultured or held stock No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit is suitable for VET in schools pathways. Work is carried out under direct supervision.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for basic aquaculture activities	1.1. Instructions, including work objectives, work procedures and any occupational health and safety (OHS) considerations, are received from the supervisor and confirmed as understood. 1.2. Materials, tools and any personal protective equipment (PPE) required for the activities are gathered and checked off against supervisor's instructions.
2. Carry out aquaculture activities	2.1. Work is carried out in accordance with the supervisor's instructions and work procedures. 2.2. Clarification of procedures and work objectives is sought from the supervisor should a non-standard situation or uncertainty on procedure or safety issue arise.
3. Clean up after aquaculture activities	3.1. Materials, tools and any PPE are cleaned, checked for obvious damage and returned to storage. 3.2. Verbal work report is given to the supervisor indicating work objectives achieved, any obvious damage to tools and PPE, abnormal stock behaviour and any other problems that may have arisen.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
clarifying instructions when not clearly understood following instructions providing oral reports to the supervisor using hand-held tools and basic repair materials. Literacy skills used for: interpreting instructions, guidelines and work procedures interpreting schedules relating to feeding, grading or harvesting. Numeracy skills used for: estimating duration of tasks and organising personal schedules recording and reporting data.
Required knowledge
basic requirements for survival and growth of aquatic organisms personal safety requirements purpose of, and principles for, the operation of basic hand-held tools work procedures for basic activities.

Evidence Guide

EVIDENCE GUIDE
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: follow supervisor's instructions in carrying out basic activities that are typical of aquaculture, seafood holding or ornamental enterprises in the region. Assessment must confirm knowledge of: personal safety requirements in relation to a range of basic activities typically performed.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: equipment, material and PPE required to undertake activities supervisor.
Method of assessment	The following assessment methods are suggested: observation of practical demonstration practical exercises.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
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.
Basic aquaculture activities may include:	cleaning, drying out, untangling or carrying out minor construction on culture or holding structures and farm structures, such as: open, flow-through, closed and semi-closed systems dams, ponds and pools cages, pontoons, enclosures and pens, including associated moorings, floats, anchors and markers longlines, posts, racks and rails, rafts, fences, socks, trays, sticks, baskets, modules, barrels, bags and panels tanks, raceways and recirculating systems harvesting swimways, canals or channels live holding tanks, bins, cages and pens purging or depurating systems display tanks, aquaria and aquascapes grow out facilities, hatcheries and nurseries feeding stock manual activities: moving (e.g. materials and equipment) painting and stripping weeding, mowing and digging minor plant and equipment cleaning, maintenance and operation operating associated equipment or systems: water supply and disposal or effluent systems, including pumps, pipes, canals, channels, settlement ponds and storage dams blowers, aerators, paddlewheels and aspirators greenhouses, hothouses and igloos pest, predator and disease control structures stock handling and harvesting: collecting moving packing live and dead stock sorting and grading.
Work objectives may include:	standards expected, such as minimal stress and risk of injury to stock timeframe for completing the activity work outcomes.
Work procedures may include:	activity steps supervisor and supervisor's role tools, materials and PPE required for the activity.
Tools may include:	basic repair materials, such as glue and plumbers tape hand-held equipment.
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) non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).

Unit Sector(s)

Unit Sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA201C Collect broodstock and seedstock

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves routinely collecting broodstock and seedstock, and transporting it to an aquaculture or an ornamental facility. It covers interpreting instructions, using equipment appropriately, and may involve operations, such as sorting, grading, handling and moving cultured or held stock. It may also cover receival and initial care of the stock once it reaches the aquaculture facility. This unit does not cover crocodiles or the collection of gastropod or bivalve molluscs or other aquatic broodstock or seedstock from the sea by qualified divers (refer to SFIDIVE series). Live transport of broodstock and seedstock is covered in SFISTOR204A Prepare, pack and dispatch stock for live transport. 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 of the Unit

Application of the unit	Licences may be required: if diving if operating: load-shifting equipment, including forklifts vehicles vessels. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for collection	1.1. Instructions about collection requirements and equipment are received from supervisor. 1.2. Required collection equipment is collected and checked for serviceability. 1.3. Sub-standard equipment is repaired or discarded according to manufacturer guidelines. 1.4. Equipment is transferred into collection vehicle, transported to collection area and readied for use.
2. Collect and transport stock	2.1. Broodstock or seedstock is collected and graded according to quantity and quality requirements. 2.2. Broodstock or seedstock is packed for transport. 2.3. Broodstock or seedstock is transported to farm and treated as appropriate. 2.4. Broodstock or seedstock is transferred into culture or holding structures. 2.5. Broodstock or seedstock is handled in a way which minimises stress or damage.
3. Complete post-collection activities	3.1. Clean up of work area, including repairs and storage of equipment, is supervised, and condition report prepared. 3.2. Relevant collection data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 3.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of the broodstock and seedstock collection activities, and recommendations made for improvements. 3.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating ideas on possible improvements communicating with supervisor on collection activities and on own performance maintaining and repairing collection, transport and holding equipment operating collection, transport and holding equipment providing oral reports to supervisor on operation irregularities recognising normal and abnormal stock behaviour. Literacy skills used for: interpreting collection requirements recording collection information. Numeracy skills used for: counting stock and containers.
Required knowledge
behaviour of stock in relation to the collection of broodstock and seedstock from the wild causes of stress and damage in stock and methods to overcome these collection, transport and holding equipment operating methods, maintenance and repairs effects of water and weather conditions on stock and OHS of employees work procedures for collecting broodstock and seedstock

Evidence Guide

EVIDENCE GUIDE
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 ability to: collect, transport and hold broodstock and seedstock according to collection requirements follow supervisor's instructions minimise stress and damage to stock. Assessment must confirm knowledge of: causes of stress and damage to stock collection, transport and holding equipment operation consistent with working procedures and manufacturer guidelines.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace while collection, transport and holding are underway or in a simulated work environment. Resources may include: collection, transport and holding equipment, work procedures and manufacturer guidelines for operation culture structures with/in water containing stock exhibiting a range of quality parameters data sheets for recording information harvest or collection schedule work procedures for collection, transport and holding stock.
Method of assessment	The following assessment methods are suggested: demonstration written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
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:	biodiversity and genetically modified organisms biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals maritime 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering buoyancy vest or personal floatation device (PFD) hard hat or protective head covering non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Collection requirements may include:	collection equipment quantities and qualities of stock to be collected work instruction-time, location and time required.
Equipment may include:	anaesthetics, syringes, darts, guns and restraints bait, burley and attractants bins bivalve seed collectors: racks, sticks, tubes and slats Christmas tree rope mesh bags buckets diving equipment (e.g. breath holding or compressed air) harvesting equipment: traditional fishing equipment dilly nets, drop nets, scoop nets, trawl/prawn nets, cast nets, gill nets, traps (e.g. bait and opera house traps), wing nets and snares flow traps hand lines and fishing lines crowd nets and fish pumps or brails hides or substrate (used with dip nets) dredges electrofishers holding and transport equipment oxygen supply tanks transport water and treatment equipment troughs.
Collection vehicle may include:	car, truck and utility charter helicopter or plane motorbike vessel.
Broodstock may include:	mature (adult forms)
Seedstock may include:	immature forms
Quantity requirements may include:	number volume weight.
Quality requirements may include:	health and activity status life cycle stage physical appearance, colour and body shape sex size spawning condition.
Treated may include:	acclimatisation quarantine recovery.
Culture or holding structures may include:	cages, pontoons, enclosures and pens dams, ponds and pools, tanks and raceways hatcheries and nurseries longlines, rafts, racks and trays, and fences.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA205C Feed stock

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves carrying out a range of stock feeding activities, including hand and mechanical feeding and undertaking specific or general observations. It covers interpreting instructions and using equipment appropriately. It does not cover the production of micro-algae and live-feeds, nor is it applicable to stock that relies on only naturally-occurring feed. 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 of the Unit

Application of the unit	Licences may be required if operating: load-shifting equipment, including forklifts vehicles vessels. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for feeding	1.1. The feeding schedule is noted and confirmed with supervisor. 1.2. Required equipment is collected and checked for serviceability according to manufacturer instructions. 1.3. Basic repairs and calibrations are made to sub-standard equipment according to manufacturer instructions. 1.4. Data or record sheets/books are collected for use. 1.5. Required quality and quantity of feed is collected and loaded into feed hopper or container. 1.6. Feed, equipment and data sheets are moved to feeding site and readied for use.
2. Feed stock	2.1. Culture or holding structure due to receive feed is identified and confirmed. 2.2. For set feed, feed is distributed according to feeding schedule, and feed trays are checked to determine next feeding level. 2.3. For satiation feed, feed response is noted and feeding continued until response slows down. 2.4. Stock behaviour is observed and recorded and any abnormal activity is reported to supervisor. 2.5. Automatic or mechanised equipment is operated and maintained.
3. Complete post-feeding activities	3.1. Clean up of work area, including repairs and storage of equipment, is supervised, and condition report prepared. 3.2. Relevant feeding data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 3.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of feeding, and recommendations made for improvements. 3.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating ideas on possible improvements communicating with supervisor on feeding activities and on own performance feeding techniques maintaining and repairing basic feeding equipment operating basic feeding equipment providing oral reports to the supervisor on feeding recognising normal and abnormal stock behaviour and environmental conditions. Literacy skills used for: interpreting a feeding schedules interpreting feed labels recording feeding information. Numeracy skills used for: estimating percentage of feed consumed calculating time between feedings counting the number of feeds taken measuring feed.
Required knowledge
basic stock feeding behaviour effects of feeding on stock effects of water and atmospheric conditions on stock feeding behaviour and OHS of employees feeding equipment, maintenance and basic repairs handling equipment calibration and operating methods meanings of ratios, metric units and the concept of percentages operation and maintenance of automatic or mechanised equipment safety considerations and hazards associated with feeding equipment options and limitations storage of feed to maintain quality and minimise pest infestation, including rotation of feed bags, climate control and pest-proofing storage types of feeds required.

Evidence Guide

EVIDENCE GUIDE
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: interpret and follow feeding schedule feed stock by hand or using mechanical devices make and record observations about stock behaviour during feeding. Assessment must confirm knowledge of: conditions affecting feeds factors affecting feed quality of formulated feeds feeding equipment feeding methods feed types specific feeding requirements of stock.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment, which reflects the range of conditions that may influence feeding activities in a workplace typical of the local area. Resources may include: feed record data sheets feeding schedule range of stock and culture structures relevant to the local area range of feed products and appropriate feeding equipment work procedures for feeding formulated diets or increasing access to natural feeds.
Method of assessment	The following assessment methods are suggested: practical exercises practical demonstration written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals maritime 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures appropriate disposal of waste feeds control of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering buoyancy vest or personal floatation device (PFD) hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Feeding schedule may include:	any specific requirements, such as: feeding trays observations to be made special care or feeding techniques feed types and location of stores feeding method and equipment requirements frequency (e.g. times per day/per hour) culture stock and culture or holding structure to be fed nutriments and natural sources of nutriments and food period over which feeding is to be carried out quantities (e.g. weight and volume) time at which feeding is to be carried out.
Nutriments may include:	enrichment formulae feeds (e.g. micro-algae, pellets, powders and emulsions) green water nutrients, fertilisers or other chemicals.
Equipment may include:	feed trays hoppers, buckets or bags mechanised or automated: belt blower clock demand smart spinner scoops transport: forklifts motorbikes vehicles vessels.
Feed may include:	brand and batch emulsions or broths flakes or chips live: algae brine shrimp copepods insects and other invertebrate nematodes polychaetes rotifers zooplankton moist, semi-moist or dry natural or formulated (e.g. artificial or man-made) pellets, powders, crumbles or granules plants: aquatic micro-algae seaweed sinking or floating size and shape.
Culture or holding structures may include:	cages, pontoons, enclosures and pens, including associated moorings, 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.
Records may include:	per cent in feed trays at start and at end amount of feed required amount of feed actually provided daily consumption feed quality measures, such as presence/level of dust, pests and contaminants labour content (e.g. hours/day/week) number of feeds undertaken time between feedings.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA206C Handle stock

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves a range of stock handling activities, including cleaning, moving, grading and stocking of culture or holding structures, half pearl seeding of molluscs, and undertaking specific or general observations. It covers interpreting instructions and using equipment appropriately. This unit also covers handling dangerous stock other than crocodiles. Harvesting and post-harvesting handling activities are covered in SFIAQUA216B Harvest cultured or held stock and SFIAQUA215B Carry out on-farm post-harvest operations, respectively. 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 of the Unit

Application of the unit	Licences may be required if operating: load-shifting equipment, including forklifts vehicles vessels. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for handling	1.1. Instructions on the handling schedule are taken and understood. 1.2. Required equipment and materials are collected and checked for serviceability according to manufacturer guidelines. 1.3. Basic repairs and calibrations are made to sub-standard equipment according to manufacturer instructions. 1.4. Data or record sheets/books are collected for use. 1.5. Equipment and data sheets are moved to handling site and readied for use. 1.6. Water and weather conditions are observed and conditions which could adversely impact on the stock handling activity or wellbeing of stock are reported to supervisor. 1.7. Culture or holding structures or systems, or other equipment identified for stocking are prepared to meet the water quality and rearing conditions required by the incoming stock. 1.8. Route for stock being moved is selected for ease of access, safety of workers and minimal risk of stress and damage to stock.
2. Handle stock	2.1. Stock are identified, retrieved and isolated with stock behaviour anticipated and controlled, and appropriate safety measures taken for dangerous stock. 2.2. Stock are handled as instructed by supervisor and in a manner that minimises stock stress and damage. 2.3. Statistical data relating to stock is obtained and recorded without error against required stocking quantities or quality. 2.4. Stock are returned to original culture or holding structure or introduced into a new culture or holding structure or other equipment after acclimatisation, if appropriate. 2.5. Post-handling mortalities are determined and reported to supervisor. 2.6. Stock behaviour is observed and abnormal activities reported to supervisor. 2.7. Automatic or mechanised equipment is operated and maintained.
3. Complete post-handling activities	3.1. Clean up of work area, including repairs and storage of equipment, is supervised, and condition report prepared. 3.2. Relevant handling data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 3.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of handling, and recommendations made for improvements. 3.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with supervisor on handling activities and on own performance communicating ideas on possible improvements handling techniques operating basic handling equipment maintaining and repairing basic handling equipment providing oral reports to the supervisor on activity irregularities recognising normal and abnormal stock behaviour and environmental conditions. Literacy skills used for: interpreting handling schedules recording handling information. Numeracy skills used for: counting, weighing and measuring stock and containers.
Required knowledge
abnormal stock behaviour and methods of control basic stock behaviour and biological requirements as they relate to stock handling activities correct handling for dangerous species effects of handling on stock effects of water and weather conditions on stock and OHS of employees handling equipment maintenance and basic repairs handling equipment options and limitations life cycles of species as they relate to stock handling activities operation and maintenance of automatic or mechanised equipment record keeping safety considerations and hazards associated with moving stock stock type and groupings.

Evidence Guide

EVIDENCE GUIDE
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 ability to: handle stock with minimum risk of stress and injury to stock, according to instructions recognise a range of stock types and groupings. Assessment must confirm knowledge of: behaviour and biological requirements of stock procedures for stock handling activities safety considerations and hazards associated with moving stock.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment and should include typical handling activities that are normally being undertaken in the region. Resources may include: any products and treatments required for handling activities data sheets for recording handling and stock information equipment for handling stock handling schedule source/destination culture or holding structures stock which represent a range of groupings work procedures for stock handling.
Method of assessment	The following assessment methods are suggested: demonstration practical exercises written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals maritime 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering buoyancy vest or personal floatation device (PFD) hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Handling schedule may include:	destination of handled stock handling activities pre-handling activities (e.g. purging and anaesthesia) quantities to be handled (e.g. number, volume and weight) specific requirements, such as: dangerous activities observations to be made special care or handling techniques stock species and types to be handled timing of handling work team members.
Equipment and materials may include:	aerators and other water treatment equipment anaesthetic restraints for dangerous animals cleaning equipment counters culture or holding structures fish pump graders handling equipment: nets cages traps scoops PPE remote operated video or still camera scales and measuring equipment swim way transport equipment: buckets or pails boxes or bags tanks or transporters.
Culture or holding structures or systems, or other equipment 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, 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.
Water quality and rearing conditions may include:	contaminants (e.g. nitrogenous wastes, carbon dioxide and pollutants) dissolved oxygen hardness integrity of structure (e.g. no holes, tears or rips) pH predators, competitors and pests salinity water flow water level water temperature.
Dangerous stock may include:	poisonous molluscs stock with spikes, spines and teeth.
Handled may include:	anaesthesia of stock count: by hand (e.g. gloves, counters and tally sheet) electronic machines (e.g. videos and sensors) hand-operated machines number, volume or weight half pearl seeding of molluscs move, transport and transfer: cages fish pumps nets, buckets, brails and bins swim channels, pipes and raceways transport containers stock cleaning (generally only undertaken with molluscs, such as pearl oysters, mussels and oysters): baths or raceways by hand (e.g. water, chipping and scrubbing using hoses, sprays, gloves, chisels, brushes and knives) hoses and sprays no chemical usage pearl net panel washing machines turning of seeded molluscs weigh and measure.
Statistical data may include:	acclimatise: hardness pH salinity temperature age grade and sort: by hand electronic machines grading/sorting table mechanical (e.g. rollers, drums, sloping screens and vibrating screens) simple, hand-operated equipment (e.g. sieves, screens and meshes) growth rates introduce into stock culture structures mortalities numbers.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA209C Manipulate stock culture environment

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves manipulating the stock culture or holding environment to optimise growing or holding conditions on an aquaculture or ornamental facility. It covers interpreting instructions, using basic equipment appropriately and recording results and observations. Monitoring of stock and environmental conditions is covered in SFIAQUA213C Monitor stock and environmental conditions. 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.

Application of the Unit

Application of the unit	Licences may be required if operating: load-shifting equipment, including forklifts vehicles vessels. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for manipulation of culture or holding environment	1.1. Options for manipulating culture or holding environment and contingency plans are confirmed with supervisor. 1.2. Required water treatment equipment is collected and checked for serviceability, repaired and calibrated if necessary. 1.3. Water treatment equipment is moved to site, positioned in relation to culture or holding structure and readied for use. 1.4. Water and weather conditions are observed and conditions which could adversely impact on the wellbeing of stock are reported to supervisor.
2. Manipulate culture or holding environment	2.1. Water treatment equipment is operated correctly. 2.2. Stock holding structures or culture environments are adjusted to suit stock. 2.3. Basic water quality and environmental factors are re-checked and noted against requirements for stock. 2.4. Stock behaviour is observed and abnormal activity reported to supervisor. 2.5. Work practices are employed to minimise stock stress or damage. 2.6. Automatic or mechanised equipment is operated and maintained.
3. Complete post-environment manipulation activities	3.1. Clean up of work area, including repairs and storage of equipment, is supervised, and condition report prepared. 3.2. Relevant environment manipulation data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 3.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of environment manipulation, and recommendations made for improvements. 3.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with supervisor on options for manipulating the culture environment and contingency plans communicating ideas on possible improvements operating and calibrating water treatment equipment providing oral reports and written records to supervisor on operation effectiveness and any irregularities recognising normal and gross abnormal stock behaviour. Literacy skills used for: interpreting workplace documents and equipment according to manufacturer guidelines recording contingency plans and water treatment options used. Numeracy skills used for: basic calculations used in altering culture environment reading machines, meters or test kits when making adjustments to culture environment or calibrating equipment.
Required knowledge
basic water quality tests to be undertaken effects of farm wastes/effluent on environment effects of water and weather conditions on stock and OHS of employees methods for culture environment manipulation normal and abnormal stock behaviour operation and maintenance of automatic or mechanised equipment options for manipulating the culture environment significance of basic water quality factors and environmental (e.g. weather) factors on stock health and wellbeing water treatment equipment maintenance and repairs water treatment equipment operating methods.

Evidence Guide

EVIDENCE GUIDE
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: manipulate the environment within the stock culture or holding structure according to supervisor instructions and enterprise procedures, and ensure stock are reared in optimal conditions. Assessment must confirm knowledge of: calibrating, testing and monitoring procedures obvious signs of ill health or abnormal behaviour in stock water quality and environmental factors that can affect stock water treatment equipment operation consistent with work procedures and manufacturer guidelines.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It is best assessed over a period of time so that adjustments are made in response to a range of water quality and environmental factors typically impacting on aquaculture enterprises in the region. Resources may include: culture species environmental requirements and water quality factors culture structures with/in water containing stock data sheets for recording information on adjustments to culture environments water treatment equipment, enterprise procedures and manufacturer guidelines for operation work procedures for manipulating stock culture environment.
Method of assessment	The following assessment methods are suggested: 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

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:	biosecurity, translocation and quarantine environmental hazard identification, risk assessment and control health and welfare of aquatic animals 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 control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, and stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources 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) hard hat or protective head covering non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Culture or holding environment may include:	associated equipment or systems, such as: 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, 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.
Options may include:	change water flow rates and exchange water drain and dry out floor lower stock density or harvest stock reduce feeding remove wastes move stock or culture structure to new location rake sediments treat incoming or culture water: aeration dissolved oxygen fertilisers and chemicals filtration hardness pH salinity temperature turbidity.
Contingency plans may include:	changing weather conditions contaminants or pollutants equipment failures or damage pest, predator or disease infestations power failure stock escapes stock mortalities.
Water treatment equipment may include:	activated carbon aerators, aspirators and airlifts chlorine or other chemicals fertiliser or lime spreaders filtration: mechanical biofilter chemical foam fractionator pasteurisation pumps, siphons, blowers and fans ultraviolet (UV) or ozone sterilisation.
Repaired may include:	change of test chemicals and solutions cleaning or replacement of probes replacement of cables.
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.
Basic water quality factors may include:	alkalinity ammonia nitrites carbon dioxide dissolved oxygen hardness nitrate and other nitrogenous products pH salinity or conductivity temperature turbidity.
Environmental factors may include:	activity of pests and predators climatic conditions (e.g. rainfall, amount of cloud cover, and wind direction and speed) contaminants light natural foods tidal or water flow direction and speed wave size and direction.
Stock behaviour may include:	aggression or cannibalism colour changes feeding piping, darting, flashing or whirling movement reproduction or courtship schooling or individuals swimming.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA211C Undertake routine maintenance of water supply and disposal systems and structures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves carrying out routine maintenance and minor repairs on a water supply and disposal system or structures and its various components. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit covers closed and semi-enclosed systems only (i.e. not open water). It does not include activities associated with electrical systems or supply. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for work	1.1. Instructions on required maintenance and repairs are taken and understood. 1.2. Basic tools/equipment and spare parts are collected, assessed as serviceable, and taken to site. 1.3. Identified tasks are reviewed at the work site against instructions, prioritised and, if necessary, clarified with the supervisor.
2. Undertake maintenance and repairs	2.1. Water supply or disposal system or structure is shut down or controlled, as instructed, and an alternative supply or disposal system enabled before beginning maintenance and repairs. 2.2. Mechanical equipment is serviced, under supervision, according to manufacturer guidelines. 2.3. Water supply or disposal system or structure is kept free of impediments and worn or damaged parts or areas are replaced or repaired, as instructed, using repair techniques appropriate for the task.
3. Follow up maintenance and repair activities	3.1. Water supply or disposal system or structure is returned to working order according to enterprise procedures. 3.2. Critical flow rates are measured and recorded. 3.3. Waste is disposed of appropriately. 3.4. Water supply and disposal system or structure are visually inspected for non-standard operation and observations reported.
4. Finalise and review maintenance and repair activities	4.1. Clean up of work area, including repairs and storage of equipment, is supervised, and condition report prepared. 4.2. Relevant maintenance and repair data is recorded legibly and accurately, and any out of range or unusual records are checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of maintenance and repair, and recommendations made for improvements. 4.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying repair techniques appropriate for the maintenance and repairs being undertaken communicating ideas on possible improvements communicating with supervisor on routine maintenance matters following electrical safety procedures and standards when carrying out repairs providing oral reports to supervisor on maintenance and repair tasks using hand and power tools safely for maintenance and repair tasks. Literacy skills used for: interpreting flow meters and gauges interpreting maintenance schedules interpreting manufacturer operation and service manuals. Numeracy skills used for: calculating volume and flow rate measuring length and depth.
Required knowledge
basic design principles and components of specific water supply and disposal systems or structures consequences of disabled water supply and disposal systems or structures ESD principles enterprise OHS procedures for working on site enterprise procedures for undertaking maintenance and repairs and reporting non-standard operations general maintenance requirements for specific water supply and disposal systems or structures and their components general operating principles of specific types of pumps and treatment structures local council or government requirements for water supply and disposal systems or structures operation and maintenance of automatic or mechanised equipment techniques appropriate for the maintenance and repairs being undertaken.

Evidence Guide

EVIDENCE GUIDE
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: maintain and repair water supply and disposal systems and structures, including safely shutting down and restarting water supply and disposal systems and structures with minimal stress or damage to stock. Assessment must confirm knowledge of: general maintenance requirements for specific water supply and disposal systems or structures safe work practices techniques appropriate for the maintenance and repairs being undertaken.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment, maintaining and making minor repairs to pumps, aerators and filters typically used in aquaculture enterprises in the region. Resources may include: hand and power tools and parts relevant to the water supply and disposal system or structure maintenance schedule and enterprise procedures manufacturer operation and service manuals water supply and disposal system or structure.
Method of assessment	The following assessment methods are suggested: 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

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 business or workplace operations, policies and practices environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals Indigenous land rights and cultural activities, including fishing by traditional methods maritime 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 control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, and stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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.
PPE may include:	buoyancy vest or personal floatation device (PFD) hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) 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 outdoor clothing for tropical conditions respirator or face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls waterproof clothing (e.g. wet weather gear and waders).
Instructions may include:	council and government regulations maintenance schedules manufacturer guidelines for maintenance repair logs verbal instructions.
Basic tools/equipment may include:	cleaning rags concrete fibreglass and tools glue, primer and sandpaper oil and/or grease gun plugs or repair patches safety equipment (e.g. goggles, mask or breathing equipment) screwdrivers, spanners or socket set, stilson, hack saw and heat guns silicone or similar sealant spade, shovel, pick and crowbar thread/plumber's tape.
Spare parts may include:	concrete fibreglass webbing, gels and hardeners fittings (e.g. joints, valves, mark boards, barrel unions and reducers) pipe lengths pipe saddles or clamps protection strips sand and gravel.
Water supply and disposal system or structure may include:	channels, canals or trenches (e.g. earthen, concrete or plastic-lined) depth gauges float switches and solenoids flow control devices (e.g. taps, valves, float valves, monks, dykes, weirs and gates) flow meters and pressure gauges header tank hoses intake structure support screens non-return mechanisms pipes (e.g. metal, PVC, rubber, concrete or polyethylene/polypropylene), pressure or sewage rating pumps, bores and windmills roaded banks sediment dams settlement tanks sieves, filters, outlet screens or other mechanical, chemical or biological treatment structures siphons, including reducing diameter pipes spill ways/outlets sprays storage dams or reservoirs sumps.
Mechanical equipment may include:	aerator filtration plant, including mechanical, chemical and biological gravity flow system ozonators pumps: airlift axial centrifugal current/tide activated dosing fire hydraulic ram magnetic drive piston pressure regenerative turbine screw or helical drive self-priming or non-priming sludge or surge submersible venturi windmills pumps powered by: battery cable diesel or petrol electricity (single or 3-phase) hydraulics solar wind ultraviolet (UV) filter.
Impediments may include:	dead plant or animal matter fouling species plant or weed growth sediment and debris.
Worn or damaged parts or areas may include:	chemical and biological filters depth gauges fittings, such as joints, valves and boards flow control devices (e.g. taps, valves, float valves, monks, dykes, weirs and gates) pipes pumps and mechanical components sides or bottoms of earthen, concrete, fibreglass or plastic-lined supply and disposal systems or structures treatment structures and mechanical components (e.g. sieves, filters and aerators).
Repair techniques may include:	applying plugs or patches fibreglassing fitting joints, valves and boards laying and joining pipes (with or without glue or other fixatives) metal welding mixing, pouring and curing concrete plastic welding working and shaping earth.
Waste may include:	dead plant or animal matter sludge structure and site debris worn and damaged parts or tools.
Relevant maintenance and repair data may include:	critical flow rates inventory of spare parts general observations on condition of systems result of maintenance and repair.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA212C Work with crocodiles

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves working with crocodiles, including the culture for meat, skins and other products, and holding for display purposes. It involves capturing (from the wild or an enclosure), restraining, transporting, releasing, handling and grading. Collection, transport, processing and incubation of eggs and care of hatchlings are covered in other units, as are feeding, health arrangements, culture structures and water quality maintenance. Work is likely to be under routine supervision with intermittent checking and often carried out as part of a team effort. Responsibility for observing and reporting non-standard conditions is expected at this level. It covers the interpreting of instructions and appropriate use of equipment. 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 of the Unit

Application of the unit	As crocodiles can be dangerous, particular care must be taken when near these animals. Much of this unit is based on the Code of Practice on the Humane Treatment of Captive and Wild Australian Crocodiles and the Australian Standard for Hygienic Production of Crocodile Meat for Human Consumption. Specific permits or licences may need to be issued by state or territory authorities as well as some commonwealth government departments. Where crocodiles are being exported refer to the Australian Quarantine Inspection Service (AQIS) Export Control (Fish) order. Licences may be required for the use of: firearms restricted drugs vehicles. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for working with crocodiles	1.1. Dangers in working with crocodiles are understood and verbally confirmed with supervisor and other handlers. 1.2. Behaviour of crocodiles in the wild and in captivity is understood and verbally confirmed with supervisor and other handlers. 1.3. All activities with crocodiles are undertaken according to industry codes, government requirements and enterprise procedures to reduce stress and injury to the animal, other crocodiles, handlers and the environment. 1.4. Instructions associated with the task are obtained from supervisor, harvest schedule or production schedule.
2. Capture crocodiles from wild or enclosures	2.1. Capture, holding and transport equipment appropriate for the task, location and enclosure is collected, checked and repaired, as required. 2.2. Crocodiles to be captured are confirmed with supervisor. 2.3. Assistance is provided in administering of sedatives to immobilise crocodile, if required. 2.4. Capture is undertaken according to preparations and work instructions.
3. Crocodiles are restrained and transported	3.1. Crocodiles are restrained and prepared for transport to post- harvest facilities or relocation sites. 3.2. Crocodiles are placed in transport container appropriate to the size of crocodile, mode of transport and length of journey. 3.3. Condition of crocodiles is monitored regularly and any abnormal behaviour or conditions reported to supervisor. 3.4. Transport environment is maintained to best suit the crocodile. 3.5. Crocodile is released into holding or culture structure.
4. Crocodiles are housed and maintained	4.1. Holding or culture environment is maintained to best suit crocodiles. 4.2. Crocodiles are fed according to enterprise feeding schedule and procedures. 4.3. Abnormal behaviour or other indications of health problems are observed and reported to supervisor. 4.4. Sick or unhealthy crocodiles are treated, under supervision. 4.5. Dead crocodiles are removed as soon as detected and disposed of.
5. Complete post-task activities	5.1. Clean up of work area, including repairs and storage of equipment, is supervised, and condition report prepared. 5.2. Relevant handling data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 5.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of the handling, and recommendations made for improvements. 5.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating ideas on possible improvements communicating with supervisor and other handlers on work activities maintaining and repairing basic harvesting equipment operating crocodile capture, housing, handling and feeding equipment providing oral reports to supervisor on operation irregularities recognising abnormal stock behaviour. Literacy skills used for: interpreting harvest schedules recording harvest information. Numeracy skills used for: counting stock and containers.
Required knowledge
behaviour of crocodiles in captivity and in the wild equipment and procedures for housing, feeding and handling crocodiles food and other requirements for captive crocodiles OHS requirements when working with crocodiles.

Evidence Guide

EVIDENCE GUIDE
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: handle crocodiles according to production schedule and supervisor's instructions to ensure stock suffer minimal stress and damage share information with supervisor and other handlers observe and report abnormal behaviour of crocodiles work safely with crocodiles. Assessment must confirm knowledge of: equipment operation consistent with enterprise and manufacturer guidelines industry codes of practice.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace. Competency should be demonstrated over a period of time and involve crocodiles of a range of sizes. Where there is a range of methods and options, assessment of competency should cover those commonly used in the region. Resources may include: crocodiles, caymans or alligators culture or holding structures with water exhibiting a range of quality parameters harvest schedule harvesting equipment and enterprise procedures holding and transporting equipment.
Method of assessment	The following assessment methods are suggested: demonstration written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 AQIS Export Control (Fish) orders 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 health and welfare of aquatic animals Indigenous land rights and cultural activities, including fishing by traditional methods OHS hazard identification, risk assessment and control.
OHS requirements 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 technique, 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 control of effluents, chemical residues, contaminants, wastes and pollution control of 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 preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing interactions with native and protected flora and fauna, marine or land parks or areas reducing use of non-renewable resources 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) gloves, mitts or gauntlets, and protective hand and arm covering hard hat or protective head covering non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Crocodiles may include:	American alligators (Alligator mississippiensis) estuarine or saltwater crocodile (Crocodylus porosus) freshwater or Johnstone's crocodile (C. Johnstoni) other species, including caymans and alligators.
Industry codes may include:	Code of Practice on the Humane Treatment of Captive and Wild Australian Crocodiles.
Harvest schedule may include:	crocodiles to be harvested destination of harvested stock equipment required for harvest operations quantities and specific quality parameters: body condition (e.g. fat content and meat yield) physical appearance sex or maturation condition shape or colour size or weight type and extent of external damage time and period over which harvest is to be carried out: hours/days/weeks time of day.
Capture, holding and transport equipment may include:	capture equipment or method (based on length of crocodile): hand capture (&lt;1.0 m) hand noose (1.0-1.5 m) nets (0.5-6.0 m) ropes (&gt;1.5 m) skin harpoon (2.0-6.0 m) trap (2.0-6.0 m) holding and transport containers and associated equipment: capped PVC pipes carry boards cooling water covers and tarpaulins ropes and ties straw ventilated containers (e.g. prawn crates, wooden boxes and hessian bags) immobilising agents transport vehicle: trailer, vessel, vehicle, helicopter (charter) and airplane (charter).
Location may include:	farm, including hatcheries and nurseries wild, natural environment zoos and public aquaria.
Enclosure may include:	cages, enclosures, fences and pens dams, ponds and pools tanks.
Restrained may include use of:	immobilising agents (e.g. sedatives) jaw ties (e.g. rubber bands, tape or cord according to size of crocodile) leg ties (e.g. rope, cord or tape) wet sack to cover eyes.
Post-harvest facilities may include:	holding, depuration or purging on-farm off-farm packing processing (e.g. cleaning, icing or temperature manipulation) sorting or grading.
Transport environment may include:	cover or shade humidity protection from mechanical shock or jolting protection from other crocodiles protection from sunlight, particularly eyes restraints which do not restrict blood circulation or injury in any other way stocking density temperature.
Holding or culture environment may include:	adequate amounts of calcium, phosphorus (for skeletal growth) and vitamins, if not provided in food clean, fresh drinking water cover or shade high animal protein food (e.g. red meat) humidity light pond of clean (filtered) water for swimming or complete submergence protection from other crocodiles protection from physical abuse, such as hitting with sticks and rocks protection from visual disturbances, noises and predators (hatchlings) regular grading of hatchlings and small (raising stock) animals stocking density or size of other crocodiles substrates that are not unduly abrasive (ideally should be smooth, such as concrete, fibreglass or grass) temperature.
Abnormal behaviour or other indications of health problems may include:	death external appearance (e.g. wounds and fungal lesions) inactivity isolation from other crocodiles loss of appetite loss of coordination loss of weight.
Treatment may include:	dietary euthanasia (by drug or shooting) isolation veterinary.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA213C Monitor stock and environmental conditions

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves monitoring cultured and held stock behaviour and health, routine water quality and environmental parameters. It covers interpreting instructions, using basic monitoring equipment appropriately and recording and communicating results and observations to appropriate individuals. The majority of these readings would be taken in the field or in the culture or holding structure, although some may involve taking samples and preparing them for submission to an external laboratory for testing. 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 of the Unit

Application of the unit	This unit has application to both closed and open stock culture systems. Licences may be required if operating: vehicles vessels. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for monitoring	1.1. Monitoring schedule is confirmed with supervisor and tasks noted for determining stock behaviour, general health, routine water quality factors and environmental parameters. 1.2. Required basic equipment is collected, calibrated and checked for serviceability. 1.3. Basic repairs are made to sub-standard equipment. 1.4. Equipment and data or record sheets are prepared for use at monitoring site.
2. Carry out monitoring	2.1. Water quality tests are undertaken at sites according to monitoring schedule. 2.2. Visual inspections of stock behaviour and other observations are undertaken. 2.3. Sampling of stock to assess general health is undertaken. 2.4. Water and/or stock samples are prepared according to laboratory specifications and submitted to laboratory for analysis.
3. Complete monitoring activities	3.1. Work areas are cleaned, including checks, repairs and storage of equipment. 3.2. Relevant monitoring observations or information is recorded legibly and accurately, and any out of range or unusual records are checked. 3.3. Non-compliances are conveyed to senior personnel and recommendations for improvements made. 3.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
collecting samples of stock collecting water and other environmental samples communicating ideas on possible improvements communicating with supervisor on monitoring activities operating, maintaining and calibrating basic monitoring equipment providing oral reports and written monitoring records on out of range and non-compliances to supervisor recognising normal and abnormal stock behaviour and environmental conditions. Literacy skills used for: reading and interpreting monitoring schedules and enterprise procedures recording and reviewing water quality data or environmental condition reports recording monitoring information. Numeracy skills used for: basic calculations used in measuring water quality and dilutions reading machines, meters or test kits.
Required knowledge
basic monitoring equipment: calibration and operating methods maintenance and basic repairs options and limitations basic sampling equipment: maintenance and basic repairs options and limitations basic water quality factors and their impact on stock health basic water quality tests to be undertaken effects of environmental parameters and weather conditions on stock and OHS of employees effects of farm wastes or effluent on environment normal and abnormal stock behaviour.

Evidence Guide

EVIDENCE GUIDE
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: monitor stock behaviour and general health, basic water quality factors and environmental parameters for indications that they are outside of the acceptable range as determined by the enterprise. Assessment must confirm knowledge of: sampling and monitoring procedures relevant to the enterprise stock behaviour and general health and how it is affected by changes in water quality water quality factors and environmental parameters relevant to the aquaculture enterprise.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace while monitoring is undertaken, or in a simulated work environment. It is recommended that assessment is conducted over a series of monitoring sessions. Resources may include: culture or holding structures with/in water containing stock exhibiting a range of quality parameters data sheets for recording information environmental parameter range for stock species and culture or holding structures monitoring and sampling equipment for culture or holding stock and water monitoring schedules range for water quality factors test kits.
Method of assessment	The following assessment methods are suggested: 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

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.
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:	biosecurity, translocation and quarantine environmental hazard identification, risk assessment and control health and welfare of aquatic animals 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 control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, and stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality.
PPE may include:	buoyancy vest or personal floatation device (PFD) hard hat or protective head covering non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Monitoring schedule may include:	culture or holding structures and monitoring site environmental and weather conditions equipment required general observations, such as state or activity of culture or holding equipment, and behaviour and health of stock basic routine water quality factors time of day, frequency and monitoring period.
Stock behaviour may include:	aggressive or cannibalistic colour changes feeding piping, darting, flashing or whirling movement predator avoidance reproduction or courtship schooling or individuals swimming (finfish), crawling (crustaceans or gastropods) or gaping (bivalves).
General health may include:	general appearance (e.g. colour, appendages, external parasites, skin or shell damage) growth rates.
Routine water quality factors may include:	alkalinity ammonia, total ammonia and nitrogen dissolved oxygen hardness and carbonate hardness major organisms in surrounding environment nitrate nitrite pH salinity temperature tides, water flow and wave action turbidity (e.g. secchi disc and transparency) weather, rain and wind.
Environmental parameters may include:	activity of pests and predators climatic conditions (e.g. rainfall, amount of cloud cover, and wind direction and speed) contaminants light: conductivity dissolved oxygen pH salinity temperature natural foods tidal flow direction and speed wave size and direction.
Basic equipment may include:	chemical test kits electronic machines or meters to measure: conductivity dissolved oxygen pH salinity temperature litmus paper and pH test kit measuring devices: ruler scales volumetric refractometer, density stick and hydrometer sample jars or buckets sampling nets secchi disc thermometer water collector.
Calibrated may include:	adjustment of pH references or other settings for calibration and preparations of calibration solution for calibration of NO2 meter.
Basic repairs may include:	replacement of cables replacement of probes.
Data or record sheets or books may include:	basic parameters to be measured date and time general observations monitoring schedule person's name and signature.
Monitoring site may include:	inlet or effluent water on- or off-farm (samples taken for measurement in laboratory) upstream/downstream of culture structure within or external to culture structure.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA214B Produce algal or live-feed cultures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves routinely establishing, producing and harvesting algal or live-feed cultures according to facility work procedures. It covers interpreting instructions, using equipment appropriately and making general observations. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for production	1.1. Requirements of the algae or live-feed culture production schedule are noted and confirmed with supervisor. 1.2. Production vessel or structure and other equipment are collected and checked for serviceability. 1.3. Sub-standard equipment is repaired or replaced according to manufacturer guidelines. 1.4. Hygiene precautions and axenic culture techniques are undertaken.
2. Initiate and maintain cultures	2.1. Production vessel is filled with treated water. 2.2. Inoculation cultures and nutriments are added. 2.3. Physio-chemical requirements of the culture organism are maintained for the culture period. 2.4. Indicators of culture health are monitored and irregularities are reported to the supervisor. 2.5. Wastes are removed and water levels are maintained. 2.6. Hygienic growing conditions are provided, minimising the risk of contamination. 2.7. Automatic or mechanised equipment are operated and maintained according to work procedures.
3. Harvest culture	3.1. Harvesting equipment is collected and checked for serviceability. 3.2. Required quantity is harvested and transferred to be fed to predator species. 3.3. Collection vessels are cleaned and sanitised before and after use.
4. Complete post-culture production activities	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Relevant culture production data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of culture production, and recommendations made for improvements. 4.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
adding inoculation cultures and nutriments to production vessels according to enterprise procedures communicating with supervisor on production activities and on own performance communicating ideas on possible improvements harvesting algal or live-feed cultures maintaining axenic transfer of parent cultures operating and maintaining production and harvest equipment providing oral reports to supervisor on algal or live-feed production recognising and reporting on obvious problems associated with the culture-growing environment and culture health removing waste and maintaining water levels according to enterprise procedures using a microscope to examine culture for signs of health. Literacy skills used for: interpreting manufacturer guidelines interpreting production schedules and labels recording workplace data related to the production of algal or live-feed cultures interpreting warning and safety signs. Numeracy skills used for: calculating culture periods counting or determining density of algal or live-feed culture organisms diluting to reach desired salinity estimating weight of small quantities of chemicals measuring chemical volumes and weights for sanitation reading gauges and meters.
Required knowledge
culture periods and life cycles of culture organisms ESD principles operation and maintenance of automatic or mechanised equipment physio-chemical requirements of the culture organisms procedures for producing and harvesting algal or live-feed cultures purpose of, and operating procedures for, algal or live-feed culture production and harvest equipment purpose of nutriments.

Evidence Guide

EVIDENCE GUIDE
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: follow work procedures and supervisor's instructions for the production process produce algal or live-feed cultures under routine conditions. Assessment must confirm knowledge of: basic process for effective production of algal or live-feed cultures, including setting up, initiating and breeding, monitoring health and growth, harvesting and cleaning up activities.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should cover the entire process of production, from establishing the culture through to harvesting. Resources may include: inoculation cultures and nutriments production schedule production vessels production and harvest equipment records for documenting algal or live-feed culture production treated water work procedures for producing algal or live-feed cultures.
Method of assessment	The following assessment methods are suggested: practical demonstration 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

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 business or workplace operations, policies and practices environmental hazard identification, risk assessment and control OHS hazard identification, risk assessment and control.
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.
ESD principles may include:	control of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing energy use reducing emissions of greenhouse gases reducing use of non-renewable resources 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:	hard hat or protective head covering non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Algae or live-feed culture may include:	aquatic plants brine shrimp (Artemia and Parartemia) copepods Daphnia feeder fish, usually goldfish or other inexpensive fish (check state/territory animal welfare laws) infusions and bio-fouling inoculation or starter culture, usually an axenic monoculture micro-algae and seaweed (various species) mosquitoes, beetles or other insect (adult or larvae) nematodes polychaetes, oligochaetes and other worms rotifers zooplankton.
Production schedule may include:	culture method to be used: batch semi-continuous continuous enrichment of natural waters production vessel or structure to be used quality, including bacteria free, growth rate, size and age quantities (i.e. cells/ml, organisms/ml) or weights types of cultures, including species, sizes and ages written instructions and work procedures.
Production vessel or structure may include:	concrete or earthen ponds fibreglass or plastic tanks glassware plastic bags plastic-lined pools.
Other equipment may include:	aeration air filters autoclave bottle plugs counters and microscopes flexible tubing greenhouses or hothouses lights measuring cylinders pipettes and syringes production vessel holder temperature-controlled room washing and sterilising equipment water filtration equipment.
Treated water may include:	aeration chemical (e.g. change pH and hardness) chlorination and de-chlorination heating or cooling micro-filtration pre-conditioning (e.g. left to stand with or without aeration) ultraviolet (UV) and ozone.
Nutriments may include:	feeds, including micro-algae, pellets, powders and emulsions enrichment formulae green water nutrients, fertilisers or other chemicals.
Physio-chemical requirements of the culture organism may include:	carbon dioxide chemical, mechanical or biological filtration dissolved oxygen hardness light nitrogenous wastes and contaminants pH salinity temperature water flow.
Culture period may include:	one to several days for brine shrimp several weeks for micro-algae.
Indicators of culture health may include:	colour contaminants, including ciliates, males in rotifer cultures and unwanted species in micro-algal cultures density of organisms (i.e. numbers per litre or millilitre) feeding activity flocculation of culture medium growth physical appearance swimming activity.
Wastes may include:	dead or dying organisms other contaminants, including soil and organic debris uneaten nutriments.
Harvesting equipment may include:	collection vessels continuous centrifuge counters live feeds: buckets nets, sieves or screens (mesh size generally below 100/mm) micro-algal: buckets pumps siphons pipettes and measuring cylinders washing sieves.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA215B Carry out on-farm post-harvest operations

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency covers routine post-harvest operations carried out at an aquaculture, seafood holding or ornamental farm or facility, including applying various treatments and storing harvested cultured or held stock ready for transport off-farm. This unit does not cover other processing activities, such as gill-gutting, cleaning, filleting, cooking and shucking, which are covered in the seafood processing units. The humane killing or slaughter of livestock is covered by RTE3134A Slaughter livestock. The preparation and packing of livestock for off-facility transport is covered by SFISTOR204A Prepare, pack and dispatch stock for live transport. 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 of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for on-farm post-harvest handling	1.1. Specifications of post-harvest stock are identified and confirmed with supervisor. 1.2. Stock is transported to handling facility using field-handling practices and equipment. 1.3. Automatic or mechanised equipment is operated and maintained according to workplace procedures.
2. Grade, label and treat stock	2.1. Correct handling practices aimed at minimising damage or stress to stock are used according to workplace procedures. 2.2. Stock that does not meet enterprise quality specifications are identified and discarded. 2.3. Stock are graded and labelled according to customer requirements and supervisor's instructions. 2.4. Basic post-harvest activities are conducted.
3. Pack produce	3.1. Packing requirements, including packaging materials and containers, are determined according to customer requirements and supervisor's instructions. 3.2. The required quantity of produce is arranged within containers. 3.3. Packaging meets industry and customer packaging specifications. 3.4. Correct filling techniques for specific containers are used. 3.5. Wraps and lids are applied to containers and correct label applied to meet industry and customer requirements.
4. Deliver produce to an on-farm storage facility and maintain hygiene levels	4.1. Containers are placed onto pallets to ensure stability and maximum air flow. 4.2. Pallets are transported to the storage facility and arranged appropriately. 4.3. Gauges monitoring environmental conditions in the storage facility are read accurately and abnormal readings are reported to the supervisor. 4.4. Condition of stored produce is checked on a regular basis and abnormal conditions are reported to the supervisor. 4.5. Damaged produce and broken containers are removed from the storage facility. 4.6. Pests are controlled and containers cleaned.
5. Finalise and review basic post-harvest activities	5.1. Storage facility is cleaned without damaging the monitoring or environment controlling equipment. 5.2. Clean up of work area, including repairs and storage of equipment, is supervised, and condition report prepared. 5.3. Relevant basic post-harvest data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 5.4. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of basic post-harvest activities, and recommendations made for improvements. 5.5. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with supervisor on post-harvest activities and on own performance communicating ideas on possible improvements delivering produce to an on-farm storage facility depurating and/or purging stock determining industry specifications prior to packaging ensuring temperature control of produce handling stock maintaining post-harvest storage facility hygiene levels monitoring conditions of storage environment providing oral reports to supervisor on post-harvest activities weighing, grading, labelling and treating a crop according to customer or market specifications. Literacy skills used for: interpreting market specifications reading and writing labels. Numeracy skills used for: packing produce and stacking pallets weighing or packing limits/recommendations, such as weights and numbers.
Required knowledge
core temperature, rigour and facilities required for storing stock during and after post-harvest activities environmental and biological requirements of live culture stock held for processing humidity levels and their effect on the quality of produce hygiene issues in the storage of seafood and aquatic products methods of handling and transporting various types of stock or products and other post-harvest activities operation and maintenance of automatic or mechanised equipment packaging standards relevant to the various distribution channels for seafood and other aquatic products procedures for depurating and/or purging tank operations types of cooling systems appropriate to products.

Evidence Guide

EVIDENCE GUIDE
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: carry out on-farm post-harvest handling of stock safely and to enterprise standards and customer specifications, including grading, depurating, purging, applying relevant treatments, packing, storing and transporting. Assessment must confirm knowledge of: post-harvest treatments product quality storage facility operations work procedures relevant to on-farm post-harvest operations.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment and involve a range of processes typically carried out for local species at an aquaculture enterprise. Resources may include: cooling equipment and ice equipment necessary for carrying out post-harvest treatments, transport and storage harvested stock market or product specifications monitoring equipment packaging materials work procedures for post-harvest tasks treatments appropriate to the harvested stock and methods of packing, storage and transport.
Method of assessment	The following assessment methods are suggested: demonstration practical exercises written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
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:	biodiversity and genetically modified organisms biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis and Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals OHS hazard identification, risk assessment and control.
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 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 equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering protective hair, beard and boot covers insulated protective clothing for freezers, chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Specifications of post-harvest stock may include:	absence of pests or contaminants alive or dead, and whole (not processed) colour and appearance hygiene standards industry standards other customer requirements quality assurance quantity size, weight and grades species temperature ranges.
Workplace procedures may include:	care of stock channels of communication contamination controls hygiene routines and standards quality assurance temperature ranges weighing, using zero balance or scales.
Basic post-harvest activities may include:	anaesthesia or sedation cool room storage depuration or shellfish sanitation dips, drips and sprays icing, chilling, ice slurry or refrigeration meeting quarantine or biosecurity requirements on-facility transport of livestock or product packing 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.
Packaging materials may include:	container divisions to separate stock foam lining plastic bags and liners substrate, including plastic mesh, coconut fibre, sawdust, paper cuttings and cotton wool ties.
Containers may include:	bags boxes, trays and crates bulk bins foam eskies tanks.
Environmental conditions in the storage facility may include:	humidity light oxygen protection from contamination and pests salinity temperature waste products (nitrogenous and carbon dioxide).
Pests may include:	microorganisms, such as bacteria and fungi insects rodents.

Unit Sector(s)

Unit sector	Licences may be required if operating: load-shifting equipment, including forklifts vehicles vessels. 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's instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

Co-requisite units

Co-requisite units

Competency field

Competency field	Aquaculture operations

SFIAQUA216B Harvest cultured or held stock

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves harvesting cultured or held stock and transporting it to an on- or off-farm post-harvest facility. The unit covers interpreting instructions, using equipment appropriately and, where required, carrying out some post-harvest operations, such as sorting, grading or removing half pearls from molluscs. The live transport of stock is covered by SFISTOR204A Prepare, pack and dispatch stock for live transport. Maintaining seafood at its correct temperature is covered by SFIFISH209C Maintain the temperature of seafood. 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 of the Unit

Application of the unit	Licences may be required if operating: load-shifting equipment, including forklifts vehicles vessels. 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's instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for harvest	1.1. Requirements of the harvest schedule are noted and confirmed with supervisor. 1.2. Required equipment is collected and checked for serviceability. 1.3. Sub-standard equipment is repaired or replaced according to manufacturer guidelines. 1.4. Equipment is moved to site, positioned in relation to culture or holding structures or systems, and readied for use. 1.5. Transport and holding equipment, including post-harvest facilities, are prepared and moved into position.
2. Carry out harvest	2.1. Stock are identified, retrieved and isolated, behaviour anticipated and controlled, and appropriate safety measures taken for dangerous stock. 2.2. Behaviour of stock and other animals is observed and non-standard activity reported to the supervisor. 2.3. Water and weather conditions are observed and conditions that could adversely impact on the harvest or wellbeing of stock reported to the supervisor. 2.4. Automatic or mechanised equipment are operated and maintained according to workplace procedures. 2.5. Stock are removed from water and placed in holding containers or transport equipment. 2.6. Stock are graded and counted as indicated in the quality parameters of the harvest schedule or supervisor's instructions. 2.7. Stock are moved to the next phase of the harvest chain according to supervisor's instructions.
3. Complete post-harvest activities	3.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 3.2. Relevant harvest data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 3.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of harvest, and recommendations made for improvements. 3.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating ideas on possible improvements communicating with supervisor on harvest activities and on own performance handling stock maintaining and repairing basic harvesting equipment operating basic harvesting equipment providing oral reports to the supervisor on activity irregularities recognising normal and abnormal stock behaviour. Literacy skills used for: interpreting harvest schedules recording harvest information. Numeracy skills used for: counting stock and containers.
Required knowledge
behaviour of stock as it relates to harvest effects of water and weather conditions on stock and the OHS of employees effects on environment of wastes and effluent from harvesting activities operation and maintenance of automatic or mechanised harvest equipment work procedures for handling stock.

Evidence Guide

EVIDENCE GUIDE
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: harvest stock according to harvest schedule, supervisor's instructions and with minimal risk of stock stress or damage. Assessment must confirm knowledge of: grading procedures stock behaviour in relation to harvest activities work procedures for harvest equipment operations.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace while harvest is under way or in a simulated work environment. Resources may include: culture or holding structures with/in water containing stock that exhibits a range of quality parameters harvest schedules harvesting equipment, work procedures and manufacturer guidelines holding and transporting equipment post-harvest processing facilities.
Method of assessment	The following assessment methods are suggested: practical demonstration written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
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:	biodiversity and genetically modified organisms biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Points (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals maritime 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering buoyancy vest or personal floatation device (PFD) hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Harvest may include:	drain harvests (stock may be picked up from the pond/tank or collected from the effluent) fish pumps full or partial netting or lining (e.g. handlines or rods) sieves or bags trap harvesting.
Harvest schedule may include:	cultured stock to be harvested destination of harvested stock equipment required for harvest operations period over which harvest is to be carried out quantities and specific quality parameters of stock time at which harvest is to be carried out work team members to be involved.
Equipment may include:	bait and attractants harvesting equipment: dilly nets, drop nets, scoop nets, trawl/prawn nets, cast nets, crowd nets, gill nets, traps (e.g. bait and opera house traps) and wing nets fish pumps or brails flow traps handlines and fishing lines substrate and hides holding and transport equipment: bags baskets bins buckets tanks trays troughs.
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, anchors, floats 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 facilities may include:	cooking holding, depurating or purging packing processing, including shucking molluscs, gill-gutting and bleeding, scaling or cleaning and icing or temperature manipulation sedation, including ice, carbon dioxide or anaesthetics slaughtering sorting or grading.
Dangerous stock may include:	crocodiles poisonous molluscs stock with spikes, spines and teeth.
Quality parameters may include:	body condition, including fat content and meat yield physical appearance sex and maturation condition shape and colour size or weight type and extent of external damage.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA217B Maintain stock culture, holding and other farm structures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves routinely maintaining aquaculture, seafood holding or ornamental structures or systems. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	The unit does not apply to activities where, under government regulations, a licensed tradesperson is required to undertake the work. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain and repair stock culture holding and farm structures	1.1. Stock culture, holding and farm structures are checked for soundness and signs of damage by the elements, pests, corrosion and general wear and tear and minor repairs are undertaken according to the supervisor's instructions. 1.2. Damage to fixtures and fittings is identified and repaired according to the supervisor's instructions. 1.3. Tools and materials chosen and used are appropriate to the task being undertaken.
2. Follow up on maintenance and repair tasks	2.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 2.2. Relevant maintenance and repair data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 2.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of maintenance and repair, and recommendations made for improvements. 2.4. Feedback given and sought on effectiveness of the monitoring activities.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing and reporting on extent and urgency of required repairs and maintenance communicating ideas on possible improvements communicating with supervisor on maintenance and repair activities using a range of workshop, hand and power tools. Literacy skills used for: interpreting warning signs and/or labels on tools or products recording information on maintenance and repair activities in required reports. Numeracy skills used for: measuring quantities.
Required knowledge
enterprise OHS guidelines and procedures techniques to repair or maintain structures tools required for maintenance and repair.

Evidence Guide

EVIDENCE GUIDE
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: communicate with supervisor on maintenance and repair activities identify the need for and carry out basic maintenance and repair work on stock culture, holding and farm structures and fittings and fixtures in an aquaculture, holding or ornamental enterprise. Assessment must confirm knowledge of: basic repair and maintenance techniques or work procedures relevant to stock culture, holding and farm structures.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should cover the basic maintenance and repairs typically required in an aquaculture, holding or ornamental facility in the region. Resources may include: stock culture or holding structures, farm structures and areas of property in need of maintenance tools and repair materials work procedures for repairs and maintenance.
Method of assessment	The following assessment methods are suggested: demonstration practical exercises written and oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 business or workplace operations, policies and practices environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals Indigenous land rights and cultural activities, including fishing by traditional methods maritime 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 control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality.
PPE may include:	buoyancy vest or personal floatation device (PFD) hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) 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 outdoor clothing for tropical conditions respirator or face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls waterproof clothing (e.g. wet weather gear and waders).
Stock 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, anchors, floats 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.
Farm structures may include:	buildings equipment storage fences and gates greenhouses, hothouses and igloos jetties moorings ramps security systems shelters and shade cloths soil conservation works surrounding grounds and gardens tanks, pumps and blower stands tracks, roads and pathways waste holding and disposal structures water supply and effluent systems, pipes and channels.
Minor repairs may include:	clean or wash disinfect or sterilise dry out or moisten fill or fix holes paint, oil or grease untangle, repair or replace weed or remove vegetation and debris.
Fixtures and fittings may include:	alarms, security, lighting and temperature control feeders and hoppers pumps and water treatment equipment ropes, moorings and buoys screens and predator control equipment water quality monitors water supply and effluent system.
Tools and materials may include:	cleaning rags concrete fibreglass tools glue, primer and sandpaper oil and/or grease gun plugs or repair patches safety equipment (e.g. goggles, mask or breathing equipment) screwdrivers, spanners or socket set, stilson, hacksaw and heat guns silicone or similar sealant spade, shovel, pick and crowbar thread and plumber's tape.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA219B Operate and maintain high technology water treatment components

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves operating, monitoring and manipulating a range of high technology water treatment components to keep water quality and environmental conditions within specified ranges for cultured or held stock. Tasks are undertaken under the direct instructions of a supervisor. The unit also involves carrying out routine maintenance and minor repairs on these components, including non-scheduled (emergency) maintenance or repairs. It covers interpreting instructions for operating equipment appropriately, and recording and communicating results and observations to supervisors. The operation of other equipment and infrastructure, and feeding, health management, handling, harvesting and post-harvest activities, including chemical adjustments for pH (acid/alkaline balance) control, are covered in other aquaculture, seafood processing and seafood sales and distribution units of competency. 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 of the Unit

Application of the unit	This unit has application to recirculating aquaculture systems (RAS) which have high technology water treatment components as are used in the seafood industry and within an aquascape or holding tank in the ornamental or pet sector. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare to operate high technology water treatment components	1.1. High technology water treatment components of a recirculating aquaculture system (RAS) and other aquaculture equipment and infrastructure are identified and confirmed against a work plan or schedule or other workplace instructions. 1.2. Designated tasks at the work site are prioritised and instructions are confirmed with supervisor. 1.3. Routine pre-operational checks and calibrations of components are carried out according to manufacturer specifications. 1.4. Faulty components are identified, safety tagged, if they cannot be fixed or replaced, and reported to supervisor. 1.5. Abnormal or non-standard conditions within the culture or holding structures or systems are reported following pre-operational checks. 1.6. Changes in environmental parameters or water quality parameters associated with the operation and maintenance of components are identified, assessed and reported to supervisor.
2. Operate and monitor high technology water treatment components	2.1. Automatic or mechanised equipment is operated and maintained. 2.2. Critical flow rates and other water quality parameters are measured and recorded for performance and efficiency. 2.3. Adjustments to operating components are undertaken under supervision to optimise conditions for the culture or holding species. 2.4. Backup components are checked and tested for operational capacity. 2.5. Abnormal or non-standard conditions and other risks are reported.
3. Maintain and repair high technology water treatment components	3.1. Work plan or schedule of required maintenance and repairs is confirmed with supervisor. 3.2. Potential risks to stock are identified and contingency plans confirmed with supervisor. 3.3. Basic tools and equipment and spare parts and repair materials are collected, assessed as serviceable, and taken to worksite. 3.4. Components are serviced under supervision according to manufacturer guidelines. 3.5. Worn or damaged parts or areas are replaced or repaired as instructed using repair techniques and spare parts and repair materials appropriate for the task. 3.6. Components and water supply and disposal systems are returned to working order. 3.7. System is checked for serviceability and performance, and problems are rectified or reported to supervisor.
4. Finalise operation, monitoring and maintenance activities	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Relevant monitoring and maintenance data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of monitoring and maintenance, and recommendations made for improvements. 4.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assisting with biofilter start-up, shock-loading and maintenance carrying out routine cleaning and hygiene maintenance programs cleaning premises to meet hygiene and product quality and food safety maintenance requirements collecting and recording appropriate data, such as growth, mortalities and food fed, and carrying out basic analysis of data on paper or electronically communicating with supervisor about the operation and maintenance of components, supplier and/or manufacturer instructions or advice communicating ideas on possible improvements maintain basic inventory list performing repair or maintenance using wood, plastics, PVC, fibreglass, glass, concrete, steel or aluminium providing oral reports to supervisor on effectiveness of monitoring and maintenance receiving, storing, using and stocktaking culture stock, feeds, chemicals, spare parts and other inputs and equipment undertaking basic plumbing and working with pipes and pumps (licences will be required for gas plumbing, town water supply plumbing, and electrical and welding work) using, storing and disposing of chemicals and biological agents. Literacy skills used for: interpreting documentation relating to the environmental and biological requirements of the culture or holding species interpreting material safety data sheet (MSDS) labels interpreting operating manuals and manufacturer instructions recording operational information. Numeracy skills used for: analysing basic data, including basic calculations, estimations and graphing estimating or calculating volumes and quantities of inputs and outputs of liquids, gases and solids.
Required knowledge
basic relationship of inputs (stock, feed, energy, water and labour) to outputs (wastes, product and water quality) biological and environmental requirements of cultured or held stock complexity of system and interrelationship of components fouling and other conditions likely to impact on water flow how to interpret manufacturer recommendations and instructions normal and abnormal or non-standard stock behaviour, and the role of stress on the health and performance of stock OHS risks associated with water and electricity, closed spaces, high pressure pumps and moving parts of equipment, such as rotating drums OHS risks associated with working with compressed oxygen, carbon dioxide, ozone, ultraviolet (UV) lights, oils and greases, and chemicals, including chlorine, acids and alkaloids operation and maintenance of automatic or mechanised equipment operation of pumps, cleaning equipment, water quality monitoring and other basic equipment and tools reasons for wear and tear of components and the subsequent need for availability of spares and backups, and for routine repairs variations in biofiltration and other filtration processes over a 24 hour day and 7 day week water quality, optimal and critical limits for various parameters and non-standard conditions.

Evidence Guide

EVIDENCE GUIDE
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 ability to carry out maintenance and repairs according to work plan or schedule carry out routine monitoring and checks of equipment, flow rates and water quality and report non-standard conditions to supervisor operate and monitor automated water treatment components report problems and potential risks to supervisor. Assessment must confirm knowledge of: biological and environmental requirements of the culture or holding species OHS risks associated with operation and maintenance operation and maintenance of high technology waste treatment components water quality, optimal and critical limits for various parameters and non-standard conditions.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should cover the operation of a RAS typically used in aquaculture, holding or ornamental facilities in the region. Resources may include: basic tools and equipment to complete repairs and maintenance other equipment as needed to operate the system and maintain water quality RAS with high technology waste treatment components spare parts and repair materials templates for recording data water monitoring equipment work plan or work instructions for the RAS operation and maintenance.
Method of assessment	The following assessment methods are suggested: demonstration data records written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
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:	biodiversity and genetically modified organisms biosecurity, translocation and quarantine business or workplace operations, policies and practices environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Points (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals OHS hazard identification, risk assessment and control.
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 and 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 equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, and stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality.
PPE may include:	hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask protective hair, beard and boot covers uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
High technology water treatment components may include:	aeration or oxygenation equipment, such as aerators, aspirators, airlifts and fans components that regulate environmental and climate control factors, such as temperature, photoperiod and light intensity degassing systems for removing carbon dioxide and ozone, including the use of specialised air filters facilities and processes designed for health management, such as quarantine area, sterilising using ultraviolet (UV) light and ozone, and pasteurising using heat or steam mechanical/physical/solid, chemical and biological filtration devices (or a combination of two or more different types): chemical filter: examples include activated carbon, zeolites and other ion-exchange mediums is where a variety of chemical substances are used to treat water passing through them ozone and chemical, such as pH and alkalinity, adjustments are also made, sometimes in a separate area to the chemical filter biological filter: is part of an RAS where dissolved metabolic by-products are converted to less toxic forms by microbial action from a range of different bacteria, fungi and other microorganisms the most important function is the oxidation of ammonia to nitrite, and nitrite to nitrate (often called nitrification) mechanical/physical/solid filter: includes swirl separators, hydrocones, protein skimmers or foam fractionators, drum filters, belt filters, bead and other suspended media filters and screen filters is important to ensure organic loads going into biofilters are as low as possible to prevent the more competitive heterotrophic bacteria from taking over and reducing nitrification capacity is part of an RAS that removes solid organic matter and other wastes reduces the biological oxygen demand (BOD) for the system some degassing or carbon dioxide stripping can also take place ventilation systems, fans, blowers and humidifiers/ dehumidifiers water treatment devices, such as those that maintain pH (acid/alkaline) balance.
A recirculating aquaculture system (RAS) is:	a system in which at least some of the water is recycled one or more times back into the system after some form of treatment also called a closed system (which is the opposite to a flow through or open system where there is little residence time for the culture water) where generally some form of water treatment with equipment or structures, particularly aeration or oxygenation and processing of nitrogenous wastes, is undertaken where a water exchange (replacement) rate of 5-10% per day is used to assist in maintaining water quality (particularly nitrate control).
Other aquaculture equipment and infrastructure may include:	alarm and monitoring systems, including loss of pressure, burglar, loss of electricity and critical parameters counters and microscopes, pipettes and syringes, measuring cylinders and dissecting kits effluent and waste disposal, such as sewage, septic and compost pits heating or cooling systems, such as heat exchange equipment, geothermal, gas, hydro, electric and solar (can also include insulated buildings and greenhouses) husbandry equipment, such as graders, feeders, fish pumps, nets, fish bins and transporters lighting, such as skylights, fluorescent, incandescent, metal halide and mercury vapour pipes and reticulation systems, including siphons, both for supply and disposal pumps: airlift axial centrifugal hydraulic ram or helical drive magnetic drive mechanical peristaltic or dosing piston pressure powered by: battery cable diesel or petrol electricity (single or 3-phase) hydraulics pneumatic or air driven solar wind regenerative turbine screw pump self-priming or non-priming sludge or surge submersible venturi washing, disinfecting and sterilising equipment, such as autoclaves water quality test equipment, including pH, dissolved oxygen, temperature and salinity.
Work plan or schedule may include information on:	contingencies for responding to partial or full system shutdown, stock stress or mortalities contingency plan to address staffing and equipment supply problems costs and budget details date and time tasks are to be undertaken designated jobs tasks, directions or designs environmental impact control measures expected time required to complete activities hazard identification, risk assessment and risk control measures local, state, territory and federal government regulations location maintenance schedule for particular items of equipment manufacturer guidelines or instructions materials, supplies, tools, equipment or other resources required monitoring and reporting requirements and procedures, including logs or checklists non-conformance or incident/fault reporting procedures OHS procedures, including PPE requirements order of activities other members of work team and their roles, responsibilities and skills person in charge pre- and post-operational and safety checks preferred supplier list and resources required by external workers and tradespeople routine maintenance procedures specific structures or components standard for completed activities.
Worksite may include:	depots hatchery, nursery, grow out and holding facilities laboratories post-harvest or processing facilities staff amenities stock and quarantine treatment facilities storage areas workshops.
Routine pre-operational checks and calibrations may include:	appropriate use of PPE checking and confirming equipment calibration settings and operating methods for turbo-charged engines checking for design problems or equipment modifications checking for wear, corrosion and incorrect use checking fuel, oils and lubricants, electrolyte levels, wheels, tyre pressure, fan belts, leads, lines, connections, air filters, brakes, clutch, gearbox, steering, lighting and transmission identifying and segregating unsafe or faulty equipment for repair or replacement inspecting safety guards, power take-off (PTO) stubs and shafts, and hitch and towing points observing and monitoring noise levels for correct operation preparing independently powered tools, which may include cleaning, priming, tightening, and basic repairs and adjustments pre-start and safety checks, including the service and maintenance of cooling system.
Abnormal or non-standard conditions may include:	critical flow rates down due to obstructions or damage to lines or pipes critical water quality parameters outside safe operating conditions moving parts making unusual noises or movement being hampered plant or equipment failure resulting in leaks or non-operation of system power not on, water not flowing or aeration off smoke, fumes or other emissions sparks or obvious signs of electrical shorts stock showing signs of stress, such as: aggression or cannibalism colour changes gasping at surface lesions or other signs of damage to skin no reproduction or courtship not feeding piping, darting, flashing or whirling movement schooling activity swimming or moving erratically water levels too high or low in culture system.
Culture or holding structures or systems may include:	display tanks, aquaria and aquascapes (ornamental industry) grow out facilities, hatcheries and nurseries harvested stock holding structures, tanks, bins and cages live holding systems pest, predator and disease control structures purging or depurating systems tanks, raceways and RAS water supply and disposal systems for closed and semi-closed systems.
Environmental parameters may include:	activity of pests, competitors and predators light levels turbidity water flow water level or depth.
Water quality parameters may include:	alkalinity chlorine or chloramines dissolved carbon dioxide dissolved oxygen general water hardness level of nitrogenous wastes, such as ammonia, nitrite and nitrate, and contaminants and pollutants pH (acid/alkaline balance) phosphates salinity or conductivity temperature total dissolved solids.
Adjustments to operating components may include:	alkalinity addition back flushing or changing of filters biofilter start-up and maintenance changes in light and dark regimes degassing digital or analog control systems foam fractionator or protein skimmer heating or cooling managing shock-loading manual or computer controlled UV or ozone systems water or air flow changes.
Other risks may include those associated with:	environment food safety and product quality infrastructure, plant and equipment stock.
Contingency plans to address:	adverse weather conditions and acts of nature, such as flood or fire breakdown of components bypass of components compromised water source disease outbreaks emergency procedures non-standard water quality parameters risks to culture stock during emergency shutdowns or breakdowns risks to environment risks to infrastructure and equipment risks to product quality and food safety.
Basic tools and equipment may include:	cleaning rags, solvents and chlorine concreting tools, including wheelbarrow, cement mixer and trowel electric or battery operated tools, including heat gun, drill, angle grinder, drill press, circular saw and drop saw glue, primer, sandpaper and wire brush hand tools, including screwdrivers, spanners or socket set, stilson, hacksaws, clamps, chisels and hammers measuring tape, string-line, level and square oil or grease gun plugs or repair patches safety equipment (e.g. goggles, mask or breathing equipment) silicon or similar sealant spade, shovel, pick and crowbar thread or plumber's tape and Teflon paste tools for working with fibreglass.
Spare parts and repair materials may include:	earth, stones and fillings fibreglass webbing, gels, flow coat and hardeners fittings, such as joints, valves, mark boards, barrel unions and reducers glass panes, off-cuts and sealants nylon strips, netting and wire rope pipe lengths pipe saddles or clamps protection strips PVC, polyethylene and other plastics sand, gravel, cement, concrete, bricks and pavers stainless steel and treated metals wood.
Worn or damaged parts or areas may include:	chemical and biological filters depth gauges electronic monitors fittings, such as joints, valves and boards flow control devices, such as taps, valves, float valves, monks, dykes, weirs and gates mechanical components in treatment structures, such as sieves, filters and aerators pipes pumps and mechanical components sides or bottoms of earthen, concrete, fibreglass or plastic-lined supply and disposal systems or structures wood or metal structures.
Repair techniques may include:	applying plugs or patches fibreglassing laying and joining pipes (with or without glue or other fixatives) metal welding mixing, pouring and curing concrete plastic welding sealing or gluing glass woodworking, screwing, nailing and gluing.
Records or reports may include:	associated equipment and infrastructure checklists, data sheets, inventory and stocktakes culture or holding stock species dates, times and progress against timelines of activities or events details related to culture or holding structures or systems electronic or hard copy Gantt chart graphs, charts and tables key performance indicators (KPIs) operation and maintenance details and other outcomes achieved personnel and subcontractor performance data problems experienced and strategies to overcome them.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA220A Use waders

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves preparing and using waders in freshwater or marine work environments. The unit does not cover the risks associated with working in high flow water. The unit includes risk minimisation and safe practices, and the personal survival and rescue skills required in situations of flooded waders, lost footing, sudden immersion and other aquatic emergencies that may be complicated by the wearing of waders. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has relevance for anyone who uses waders in fishing operations, aquaculture operations and fisheries compliance sectors of the seafood industry. The unit could have application in other industries. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for safe use of waders	1.1. Types of waders with suitable characteristics for the type of work to be undertaken are selected and checked for condition, fit and adjustment. 1.2. Potential environmental hazards and factors contributing to aquatic emergencies are identified. 1.3. Risks associated with sudden immersion in cold water are identified and minimised in the preparations for use of waders. 1.4. The types of aquatic emergencies that might arise when working in waders are identified and risks minimised. 1.5. Water temperatures are identified and in-water survival times calculated, taking into account factors that influence cold water survival. 1.6. Appropriate clothing and safety equipment are donned.
2. Use safe wading techniques	2.1. Selection of entry technique accounts for potential environmental hazards. 2.2. Wading techniques are appropriate for water and environmental conditions.
3. Apply simple survival skills on sudden immersion and loss of footing	3.1. Wader safety tuck position is adopted when footing is lost and on sudden entry to water. 3.2. Survival techniques are appropriate to water conditions. 3.3. Techniques to extend survival time are applied in deep water. 3.4. Survival strokes are used to swim to exit point. 3.5. Independent exits from the water, with and without waders, are performed.
4. Perform a simple water rescue	4.1. A person in need of assistance is identified. 4.2. The situation is assessed and a rescue plan is developed according to best practice principles of water safety. 4.3. Simple search techniques are demonstrated in shallow water. 4.4. A simple rescue is performed and the person assisted to exit the water. 4.5. Appropriate first aid and after-care is provided.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identifying factors leading to emergencies in aquatic workplaces improvising in the use of workplace equipment to assist a rescue prioritising rescue techniques and performing a simple rescue of one person in difficulty providing first aid and after-care, including management of immersion-related illness and injury recognising and assessing aquatic emergencies and situations requiring a rescue response selecting and preparing wading and safety equipment undertaking safe entry, wading and exit techniques utilising OHS for prevention of illness and injury in aquatic environments utilising personal water safety and survival skills, including self-preservation in rescue situations. Literacy skills used for: checking data on weather and water conditions reading safety instructions. Numeracy skills used for: determining immersion times.
Required knowledge
characteristics of a person in difficulty characteristics of different types of waders and their safe use factors that contribute to aquatic emergency situations first aid and resuscitation techniques hazards in marine and freshwater environments and workplaces local water temperatures and factors that influence survival time physiological effects of cold water immersion principles of individual and group survival in aquatic emergencies principles of water rescues, including how to prioritise rescues, and rescue techniques relevant equipment and safety requirements, including OHS and legislative requirements treatment of temperature-related illnesses water rescue equipment and principles for improvised use of other equipment to assist rescue.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Assessment must confirm the ability to: identify factors that contribute to an aquatic emergency minimise risks associated with use of waders in a natural environment dress appropriately and prepare waders for use in the workplace enter water safely whilst wearing waders as an individual and in a group respond appropriately to a situation where footing is lost or unexpected deep water encountered manage an individual and group cold water survival situation wearing waders correctly identify a casualty requiring assistance and perform a rescue that minimises risk to self and others assess the condition of a casualty and provide first aid and after-care consistent with current guidelines accurately report incident and notify other relevant personnel according to legislative, regulatory and organisation requirements. Assessment must confirm knowledge of: factors that influence survival time in water hazards and risks associated with use of waders principles of individual and group survival in aquatic emergencies water rescue techniques.
Context of and specific resources for assessment	This unit of competency must be assessed in the context of marine or freshwater workplaces in which waders are used. For valid and reliable assessment there must be access to water of varying depths, including water too deep to stand up in. The environment should be safe, with simulation of the hazards and circumstances likely to be encountered in a real workplace, such as the simulation of waves or tidal affects. The following resources must be available at assessment: a real or simulated aquatic work environment bucket, container or similar object that can be used to assist flotation buoyant equipment PFDs poles or boat hook or other equipment used to reach someone in difficulty ropes rules, policies and regulations of relevant peak bodies and/or employer organisations safety and rescue equipment normally used in the workplace suitable clothing normally worn under or with waders waders wide adjustable belt, such as a diver's webbing belt with quick release buckle.
Method of assessment	This unit must be assessed with candidates wearing the type of clothing, including waders that will be worn in the workplace and with access to the type of equipment that is likely to be used in survival and rescue situations. Competency must be assessed in water that is shallow enough to stand in before candidate is assessed in deeper water. The following assessment methods are suggested: consideration of required attitude to safety demonstration of processes and procedures oral and/or written questioning on required knowledge and application of required skills performance of survival and rescue tasks.
Guidance information for assessment	This competency should be assessed independently of other units, and before candidate undertakes work in waders.

Range Statement

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:	business or workplace operations, policies and practices correct marketing names and labelling safety at sea OHS hazard identification, risk assessment and control.
OHS guidelines may include:	appropriate clothing and safety equipment for use with waders appropriate workplace provision of first aid 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 safe systems and procedures for outdoor work, including protection from solar radiation, use of waders 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.
Types of waders include:	neoprene waders PVC waders waders with and without bibs.
Environmental hazards may include:	bottom composition changing bottom characteristics over time cold air temperature, including wind chill factor cold water floating debris and equipment sudden changes in water depth or bottom composition underwater obstructions and snags water clarity water depth water movement (e.g. currents, tides and flow) wave action.
Factors contributing to aquatic emergencies may include:	condition of casualty consumption of alcohol or use of prescription or other drugs that might affect performance environmental conditions equipment failure risk taking behaviour slippery surfaces swimming ability vessel instability or capsize.
Sudden immersion in cold water may result in:	changes in blood circulation and pressure gasp reflex and hyperventilation, including reduced breath-holding capacity heart attack hypothermia impaired physical performance Mammalian Diving Reflex stroke.
Types of aquatic emergencies may include:	bleeding wound cramping flooding of waders injury insect or aquatic organism bite or sting loss of footing medical emergency (e.g. heart attack, stroke and asthma) weak or non-swimmer in difficulty temperature related illness unexpected immersion.
Factors that influence cold water survival time include:	body composition and size buoyancy aids clothing duration of immersion heat escape lessening techniques level and type of physical activity sea or water conditions water temperature wind chill.
Appropriate clothing and safety equipment may include:	hat helmet jacket non-slip footwear personal flotation device (PFD) thermal or woollen wear wide belt to assist trapping of air.
Entry techniques may include:	wade into water of shallow depth slide into water of unknown depth and obstructions step into water of known depth without obstructions dive into clear water of known depth without obstructions.
Wading techniques include:	adjustment of equipment to prevent water ingress feeling with feet when wading in turbid water leaning against water when wading maintaining a safe working depth.
Wader safety tuck position includes:	appropriate orientation for safe movement through water positioning on back sculling for efficient propulsion tucking legs to trap air in waders.
Survival techniques include:	heat escape lessening techniques, including Heat Escape Lessening Posture (HELP) and huddle in-water removal of clothing and waders to achieve exit sculling and tread water techniques use of a belt to assist trapping of air in waders use of buoyant objects, including PFD.
Techniques to extend survival time include:	energy conservation HELP and huddle techniques retention of clothing in cold water use of buoyant aids use of thermal protective clothing.
Survival strokes may include	head and feet first sculling kicking on back underwater recovery arm action on front or back.
A person in need of assistance may include:	injured swimmer non-swimmer unconscious person weak or tired swimmer.
A rescue plan may include:	availability of assistance availability of rescue aids awareness of personal capabilities condition of person in difficulty environmental factors rescue priorities in the situation of more than one person in need of assistance self-preservation.
Best practice principles of water safety may include:	guidelines and techniques published by water safety organisations, such as the Royal Life Saving Society Australia and Surf Life Saving Association Australia relevant legislation workplace procedures and guidelines.
Search techniques include:	wading individually or in formation with others marking search area use of systematic search pattern appropriate to water depth and turbidity feeling with a stick or feet in turbid water.
Simple rescue techniques may include:	dry rescues: reach rescue using pole, boat hook, paddle or other object rope throw rescue using weighted and unweighted rope throwing of a buoyant object, such as PFDs, lifebuoy or improvised aid use of watercraft in-water rescues: accompanied swim rescue wade rescue talking the casualty to safety.
First aid and after-care may include:	hospitalisation in the case of near-drowning protection against environmental conditions with particular attention to hypothermia treatment according to current first aid guidelines.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA221A Control predators and pests

Modification History

Release	TP Version	Comments
2	SFI11v2.1	Correction to minor typographical error
1	SFI11v1	Initial Release

Unit Descriptor

Unit descriptor	This unit of competency involves assisting with the control of predators and pests that might threaten cultured or held stock. It includes reporting on actual and potential problems and assisting with the construction and maintenance of control structures. 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 of the Unit

Application of the unit	Licences may be required for the control of pests and predators for example: applying chemicals and treatments operating firearms and powerheads. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for predator and pest control	1.1. Problem species and their behavioural traits that have potential effects on cultured or held stock are recognised. 1.2. Behaviour and intensity of predators and pests, including any abnormal behaviour in stock, are observed and reported to supervisor. 1.3. Instructions are received from supervisor and carried out.
2. Check and maintain predator and pest control structures and equipment	2.1. Assistance with erecting or installing control structures and equipment is given. 2.2. Regular and routine inspections on control structures and equipment are carried out and major problems reported to supervisor. 2.3. Basic repairs and maintenance are carried out. 2.4. Wildlife is relocated safely. 2.5. Vegetation or other materials that can harbour or shelter pests and predators is cleared or removed.
3. Assist with disposal of wastes and mortalities	3.1. Collection equipment and holding/storage facilities are checked and prepared. 3.2. Wastes and mortalities are collected and transferred to the holding or storage facilities. 3.3. Disposal of wastes and mortalities is safely carried out. 3.4. Work practices employed minimise stock stress or damage.
4. Complete post- predator and pest control activities	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Relevant predator and pest control data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of predator and pest control, and recommendations made for improvements. 4.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating ideas on possible improvements communicating with supervisor on work instructions for control activities operating predator and pest control structures and equipment providing oral reports to the supervisor on effectiveness of controls recognising normal and gross abnormal stock behaviour repairing and maintaining predator and pest control structures and equipment. Literacy skills used for: recording predator and pest control information. Numeracy skills used for: counting predators and pests reporting mortalities.
Required knowledge
gross signs/symptoms of common diseases of cultured or held stock habitats and behaviour of pests and predators hygiene risks associated with predator and pest control normal behaviour of stock OHS requirements relating to predator and pest control potential effects on cultured or held stock predator and pest control structures and equipment options regulations about protected species safe use of chemicals work procedures for various tasks associated with predator and pest control.

Evidence Guide

EVIDENCE GUIDE
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 ability to: assist with the construction or erection, and maintenance of predator and pest control structures and equipment recognise and report actual and potential predator and pest problems. Assessment must confirm knowledge of: behavioural traits of problem species construction or erection, and maintenance techniques for predator and pest control mechanisms.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment and should cover the range of pests, predators and diseases typically found in the region. Resources may include: a range of pest and predator control mechanisms culture or holding structures with/in water containing stock and threatened by actual and/or potential pests and predators data sheet for recording observations and actions work procedures for treatment and control of predators and pests.
Method of assessment	The following assessment methods are suggested: 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

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) Export Control (Fish) orders 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 health and welfare of aquatic animals Indigenous land rights and cultural activities, including fishing by traditional methods 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 control of effluents, chemical residues, contaminants, wastes and pollution control of 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 preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing interactions with native and protected flora and fauna, marine or land parks or areas reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality
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) 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 outdoor clothing for tropical conditions respirator or face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls waterproof clothing (e.g. wet weather gear and waders).
Predators and pests may include:	airborne amphibians, teleosts, reptiles, birds, elasmobranch and mammals competitors for food, space, shelter and oxygen fouling organisms human (e.g. poachers) plants (weeds), seaweed and micro-algae starfish, crustaceans, molluscs, insects and other invertebrates terrestrial water based.
Behavioural traits may include:	day or night time activity entry and exit into culture or holding structures feeding or attack methods location and hunting methods size of prey targeted solitary or groups.
Potential effects may include:	increased avoidance activity increased stress loss/escape of stock mortalities reduced breeding reduced feeding reduced growth rates transfer of disease or pathogens.
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.
Control structures and equipment may include:	acoustic deterrents (e.g. gas gun, electronic, firecrackers and firearms) biological control (e.g. cleaner fish, predator species, dogs and geese) electrical wires and fences exclusion nets, cages, netting and fences firearms and powerheads floodlights human activity overflow barriers, screens on inlets and outlets poisons and chemicals (e.g. pesticides, herbicides and anti-foulants) shelters and habitat tin and fibro fences traps turbidity visual deterrents (e.g. scarecrows).
Basic repairs and maintenance may include:	mending screens, nets and fencing replacing broken or unserviceable traps, shelters, habitats, scarecrows and lights.
Wastes may include:	biohazard wastes (e.g. moribund animals, hormones and chemicals) from predator and pest control structures nutrient-rich water and sediments uneaten food and settled solids.
Mortalities may include	cultured or held stock predators, pests and other organisms.
Disposal may include:	biohazards loose or packaged off site on site.

Unit Sector(s)

Unit sector	Aquaculture operations

SFIAQUA222A Control diseases

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves assisting with the control of diseases that might threaten cultured or held stock. It includes reporting on actual and potential problems and assisting with the treatment of disease outbreaks. 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 of the Unit

Application of the unit	Licences may be required to apply chemicals and treatments. 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 and ecologically sustainable development (ESD) principles. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare disease control and treatment	1.1. Problem species and their behavioural traits that have potential effects on cultured or held stock are recognised. 1.2. Behaviour and intensity of disease organisms, including any abnormal behaviour in stock, are observed and reported to supervisor. 1.3. Instructions on preparations for control and treatment are received from supervisor, confirmed and carried out as directed.
2. Assist with disease control	2.1. Assistance with preparation of disease treatments is provided, as directed by supervisor, including procedures for handling chemicals. 2.2. Disease treatments are applied to affected stock as directed. 2.3. Immediate and ongoing observations of treated stock are reported to supervisor.
3. Assist with disposal of wastes and mortalities	3.1. Collection equipment and holding/storage facilities are checked and prepared. 3.2. Wastes and mortalities are collected and transferred to holding or storage facilities and disposed of safely. 3.3. Work practices are employed to minimise stock stress or damage.
4. Complete post- disease control activities	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Relevant disease control data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of disease control, and recommendations made for improvements. 4.4. Feedback on own work performance is sought from supervisor and opportunities to improve identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating ideas on possible improvements communicating with supervisor on work instructions for control activities operating, repairing and maintaining disease control structures and treatment equipment providing oral reports to the supervisor on effectiveness of controls recognising normal and gross abnormal stock behaviour undertaking disease treatment. Literacy skills used for: recording disease information. Numeracy skills used for: counting disease organisms or affected stock reporting mortalities.
Required knowledge
gross signs/symptoms of common diseases of cultured or held stock disease control structures and treatment equipment options hygiene risks associated with diseases (zoonoses) normal behaviour of stock OHS requirements relating to controlling diseases potential effects on cultured or held stock safe use of chemicals work procedures for various tasks associated with controlling diseases.

Evidence Guide

EVIDENCE GUIDE
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 ability to: assist with the control and treatment of disease recognise and report actual and potential disease problems. Assessment must confirm knowledge of: behavioural traits of problem species techniques for disease control.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment and should cover the range of diseases typically found in the region. Resources may include: culture or holding structures with/in water containing stock and threatened by actual and/or potential disease data sheet for recording observations and actions work procedures for treatment and control of diseases treatments and equipment for treating/preventing diseases.
Method of assessment	The following assessment methods are suggested: 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

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) Export Control (Fish) orders 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 health and welfare of aquatic animals Indigenous land rights and cultural activities, including fishing by traditional methods 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 control of effluents, chemical residues, contaminants, wastes and pollution control of 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 preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing interactions with native and protected flora and fauna, marine or land parks or areas reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality
PPE may include:	buoyancy vest or personal floatation device (PFD) gloves, mitts or gauntlets, and protective hand and arm covering hard hat and protective head covering hearing protection (e.g. ear plugs and ear muffs) 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 outdoor clothing for tropical conditions respirator or face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls waterproof clothing (e.g. wet weather gear and waders).
Disease may include:	causes of impairment of health or a condition resulting in abnormal functioning of cultured or held stock environmental causes, such as poor water quality or contaminants (e.g. chemicals) nutritional (e.g. feed contaminants, quality and quantity) viruses, protozoans, bacteria, fungi, worms, parasites, toxins of biological origin (e.g. toxic algae).
Control and treatment may include:	appropriate nutritional program and additional vitamins biological control (e.g. cleaner fish) chemical barriers (e.g. foot baths) deprivation or purging disinfection of equipment freshwater, saltwater or chemical baths filtration, ozonation or water treatment medication in food probiotics and other chemicals (e.g. pesticides, herbicides and algaecides) prophylactic treatments of probiotics provide cover, hides, shelters and habitat reduce stress replace susceptible species/variety with resistant species/variety vaccination or inoculation: medicated feeds syringes, drippers and other application equipment water quality optimisation.
Behavioural traits may include:	entry and exit into cultured or holding structures infection pathways seasonal activity size or age of stock affected.
Potential effects may include:	increased stress mortalities reduced breeding reduced feeding reduced growth rates transfer of disease or pathogens.
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.
Wastes may include:	biohazard wastes (e.g. moribund animals, hormones and chemicals) from control or treatment activities nutrient-rich water and sediments uneaten food and settled solids.
Mortalities may include:	cultured or held stock diseases and other organisms.
Disposed of may mean :	as a biohazard loose or packaged off site on site.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA301C Oversee and undertake effluent and waste treatment and disposal

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves overseeing effluent and waste collection and treatment and arranging for its disposal either on-farm or at an off-farm facility. It covers conveying information, selecting equipment and method of operation, and monitoring potential impacts of effluent and waste disposal. Skills to coordinate staff are covered by RTE3704A Coordinate worksite activities. 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 of the Unit

Application of the unit	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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for treatment and disposal	1.1. Types of effluent and waste are identified, treatment programs consulted and options selected and confirmed with senior personnel. 1.2. Labour and resource requirements for treatment and disposal are determined and arranged with senior personnel. 1.3. Risk factors which could result in OHS incidents or adverse environmental impacts are identified and minimisation or contingency plans selected. 1.4. Strategies to achieve desired treatment and disposal options are planned and communicated effectively. 1.5. Equipment is inventoried, maintained and repaired.
2. Coordinate treatment and disposal of wastes and effluent	2.1. Effluent sampling requirements are adhered to and data collected and forwarded according to government requirements. 2.2. Collection and holding of wastes and mortalities is undertaken. 2.3. Contractor collection of biohazard materials is arranged and supervised. 2.4. On-site or off-site disposal of non-biohazard wastes is arranged and supervised. 2.5. On-site disposal sites are regularly monitored to ensure waste materials are contained.
3. Complete task activities	3.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 3.2. Relevant waste treatment and disposal data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 3.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of waste treatment and disposal, and recommendations made for improvements. 3.4. Options for improving efficiency through mechanisation or automation of process or activity, and use of specialised contract staff are researched and presented to senior personnel as potential improvements. 3.5. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating recommendations on potential improvements communicating with senior personnel on work schedule, labour and resource requirements coordinating staff and contractors negotiating with contractors providing feedback on performance to staff reporting orally and in writing on waste treatment and disposal activities to senior personnel researching options for improvements. Literacy skills used for: reading and interpreting treatment programs reading guidelines and directives issued by government organisations recording information relating to effluent and waste treatment programs researching potential improvements. Numeracy skills used for: estimating labour and resources required taking and recording results of analyses.
Required knowledge
ESD principles equipment used in the collection, holding, transport and treatment of effluent and waste government requirements pertaining to effluent and waste treatment and disposal methods for treating effluent and waste on and off site and the relative risk and cost factors for each types of wastes and their potential for impact on the environment, particularly biohazard materials water and soil quality analyses.

Evidence Guide

EVIDENCE GUIDE
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: coordinate effluent and waste collection, treatment and disposal in a safe, cost-effective manner consistent with ESD principles, OHS and government regulations. Assessment must confirm knowledge of: ESD principles methods for treating effluent and waste on and off site and the relative risk factors for each.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment with a range of effluent and waste products that could typically be produced as a result of aquaculture operations in the region. Resources may include: functioning waste treatment disposal system as part of an aquaculture culture or holding structure reference material for research legislation and regulations staff and contractors to coordinate.
Method of assessment	The following assessment methods are suggested: written or oral short-answer testing practical demonstration project work related to an on-site scenario or based on a case study.
Guidance information for assessment	This unit may be assessed holistically with RTE3704A Coordinate worksite activities, and other units within a qualification.

Range Statement

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 business or workplace operations, policies and practices environmental hazard identification, risk assessment and 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:	control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, and stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality.
PPE may include:	hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask uniforms or overalls.
Types of effluent and wastes may include:	biohazard material from culture or holding structures nitrogenous wastes solid and soluble toxic liquids and gases uneaten food, settled solids or sediments.
Treatment programs may include:	chemical, biological or mechanical filtration integration with agriculture, such as hydroponics and aquaponics polyculture recycling or reuse settlement ponds/tanks.
Labour requirements may include:	specialised equipment operators or contractors transport operators vehicle or vessel operators workers.
Resource requirements may include:	collection equipment: absorbent materials nets sediment ponds, sumps and gulley traps submersible and sludge pumps water and benthic samplers holding and on-farm transport equipment: bins buckets plastic bags, boxes, metal canisters and packing materials tanks troughs laboratory equipment: acid washed bottles autoclaves balance chemicals and reagents fume hoods ovens spectrophotometer vacuum filtration PPE photographs (video or stills) quadrants and rulers treatment equipment and facilities vessels, vehicles, trucks and trailers water, waste and soil samples.
Risk factors may include:	absent staff adverse weather conditions equipment failure or breakdown moribund, stressed or dying stock OHS.
Adverse environmental impacts may include:	build up of hydrogen sulphide, ammonia, nitrites, nitrates, phosphorus, methane or other toxins changes in benthos effluent or waste spillage or entry into environment hypernutrification and eutrophication increase in bacterial levels stock death, stress, damage or contamination transfer of pathogens.
Biohazard materials may include:	anti-fouling agents bacteria, parasites or other pathogens herbicides hormone and growth promoters moribund or dead stock pesticides sodium hypochloridehypochlorite and other acids therapeutic agents, such as malachite green, formalin and antibiotics.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA302C Construct or install stock culture, holding and farm structures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves constructing or installing stock culture or holding structures or systems and farm structures. This may include constructing a water supply and disposal or effluent system for closed or semi-closed structures. 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 of the Unit

Application of the unit	The construction techniques required may vary with the type of structure or system. More demanding construction and/or installation activities will require the employment or engagement of qualified tradespersons or the attainment of appropriate licences to meet state/territory and local government requirements. Licences may be required if operating: load-shifting equipment, including forklifts vehicles vessels. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for construction or installation	1.1. Construction work plan is read or heard, interpreted and confirmed as understood with senior personnel. 1.2. Equipment, tools and materials as identified in the construction work plan are gathered and checked for serviceability.
2. Undertake construction work	2.1. Construction tasks are completed according to work plan. 2.2. Advice on problems, progress and standard is sought from senior personnel or appropriate expert as appropriate.
3. Complete construction and installation activities	3.1. Work areas are cleaned, equipment checked and repaired, if necessary, and stored. 3.2. Stock culture, holding and farm structures are positioned according to construction work plan. 3.3. Checking and commissioning are undertaken to ensure that finished product fits design specification and is operable. 3.4. Relevant construction and installation data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 3.5. Non-compliances are conveyed to senior personnel. 3.6. Feedback is sought from senior personnel on effectiveness of the construction and installation activities.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with senior personnel on construction plan, its progress and effectiveness of the structure or system communicating to seek feedback and expert advice using construction techniques relevant to the construction or installation task using hand and power tools. Literacy skills used for: interpreting construction work plan reading labels reading specifications and manufacturer guidelines. Numeracy skills used for: estimating and measuring of length, area and volume.
Required knowledge
assembly techniques for stock culture, holding and farm structures basic design principles and components of specific stock culture, holding and farm structures characteristics of construction materials construction activities that require a licensed tradesperson enterprise OHS procedures general principles of structural design.

Evidence Guide

EVIDENCE GUIDE
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: construct or install stock culture, holding and farm structures following a construction plan and enterprise procedures. Assessment must confirm knowledge of: construction techniques required for a specific task.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: construction plan coordinator/supervisor overseeing the construction or installation resources as identified in the construction plan site for construction or installation.
Method of assessment	The following assessment methods are suggested: demonstration of construction techniques project work, for example, constructing or installing at least one (1) stock culture or holding structure and one (1) farm structure that would be considered typical of those found on aquaculture enterprises in the region written and oral short-answer testing.
Overview of assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Stock culture or holding structures or systems may include:	blowers, aerators, paddlewheels, aspirators greenhouses, hothouses and igloos pest, predator and disease control structures water supply and disposal systems, including pumps, pipes, canals, channels, settlement ponds and storage dams cages, pontoons, enclosures and pens, including associated moorings, 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.
Farm structures may include:	buildings equipment storage fences, gates and entrance ways greenhouses, hothouses and igloos jetties moorings parking areas ramps security systems shelters and shade cloth soil conservation works surrounding grounds/gardens tank, pump and blower stands tracks, roads and pathways waste holding or disposal structures water supply and effluent systems, pipes and channels.
Water supply and disposal or effluent system (for closed or semi-closed structures only) may include:	channels, canals and trenches (can be earthen, concrete or plastic-lined) depth gauges float switches and solenoids flow control devices (e.g. non-return mechanisms, taps, valves, float valves, monks, dykes, weirs and gates) flow meters and pressure gauges header tank, storage dams or reservoirs hoses or pipes (can be metal, PVC, rubber, concrete or polyethylene/polypropylene) pressure or sewage rating intake structure supports screens monks, spill ways, sumps or overflows pumps, bores and windmills roaded or lined banks sediment dams and settlement tanks sieves, filters or other mechanical, chemical or biological treatment structures siphons, including reducing diameter pipes sprays sumps.
Relevant government regulations, licensing and other compliance requirements may include:	business or workplace operations, policies and practices environmental hazard identification, risk assessment and control health and welfare of aquatic animals Indigenous land rights and cultural activities, including fishing by traditional methods maritime 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:	adhering to protected areas, marine or land parks applying animal welfare ethics for handling, holding and slaughter appropriate disposal of waste feeds, mortalities and other dead biological matter facility quarantine, biosecurity and control of weeds, pests, predators and diseases genetically modified organisms, biodiversity and conservation Acts implications on biodiversity and protecting native and protected species imports quarantine and inspection, and approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA) managing, controlling and treating effluent waste and reducing contaminants minimising noise and exhaust or odour emissions minimising the unsafe use and disposal of maintenance debris, such as oil containers and chemical residues, and hazardous substances, such as fuel and oils monitoring and controlling biological oxygen demand (BOD) of effluent water reducing damage to native vegetation and animals reducing dust problems, soil disturbance and increased run-off flows from machinery use and unsafe cleaning and servicing activities reducing live cultured or held organisms from escaping into environment refuelling and bunkering, and control of pollution at sea sustainable fisheries requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts and fisheries management strategies using and recycling water, and reduction of energy use.
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 outdoor clothing for tropical conditions safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls waterproof clothing (e.g. wet weather gear and waders).
Construction work plan may include:	construction activities construction or installation directions or design expected time required to complete activities materials, tools and equipment required/arranged OHS procedures order of activities staff and external tradespeople and specialists standard of completed construction activities.
Construction tasks may include:	assembly of prefabricated buildings basic cutting and welding (metal and plastic) brickwork and brick laying concrete or masonry work fibreglassing fixtures and fittings: feeders lighting, and heating and cooling equipment pumps and water treatment equipment ropes, moorings and buoys screens and predator control equipment storage areas water quality monitors water supply and effluent system glass replacement gravel or clay road/track surfacing pipe laying and joining woodworking.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA303C Coordinate stock handling activities

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves coordinating a range of stock handling activities, such as cleaning, moving and grading for cultured or held stock. It may also involve seeding of half pearls in molluscs. It covers interpreting instructions, selecting equipment and method of operation, data entry and analysis and conveying information. Skills to coordinate staff are covered by RTE3704A Coordinate worksite activities. 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 of the Unit

Application of the unit	Licences may be required if operating: load-shifting equipment, including forklifts vehicles vessels. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan and organise for stock handling	1.1. Handling specifications are interpreted and confirmed with senior personnel. 1.2. Labour and resource requirements for stock handling are confirmed with senior personnel and arranged. 1.3. Risk factors which could affect the health of stock during handling are identified and plans made to minimise risk. 1.4. Operational guidelines to achieve desired handling objectives are planned and communicated effectively to staff.
2. Organise for handling	2.1. Equipment is collected and checked for serviceability. 2.2. Repairs and calibrations are made to sub-standard equipment. 2.3. Transport and holding arrangements are confirmed. 2.4. Safety precautions for handling live stock are implemented. 2.5. Handling activities are planned to minimise stock damage and stress.
3. Coordinate handling	3.1. Equipment is positioned and operated. 3.2. Handling activities are monitored to ensure they are carried out in an efficient and timely manner.
4. Finalise and review stock handling activities	4.1. Clean up of work areas, including checking, repairing and storage of equipment, is supervised. 4.2. Relevant stock handling data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 4.3. Non-compliances are conveyed to senior personnel. 4.4. Options for improving efficiency through mechanisation or automation of process or activity, and use of specialised contract staff are researched and presented to senior personnel as potential improvements. 4.5. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with senior personnel on handling specifications, labour and resource requirements coordinating work activities and staff handling activities undertaken with stock identifying potential improvements operating, maintaining and repairing handling equipment organising staff carrying out stock handling tasks planning guidelines for stock handling providing feedback to staff on performance, and on operations to senior personnel researching options for improvements recognising normal and abnormal stock behaviour and changing environmental conditions. Literacy skills used for: interpreting handling schedules recording handling information researching mechanisation or automation options. Numeracy skills used for: counting stock completing stock handling data sheets interpreting ratios, metric units and percentages.
Required knowledge
advanced stock behaviour and biological requirements of cultured or held stock equipment calibration and operating methods equipment maintenance and repairs categories or types of cultured or held stock operation and maintenance of automatic or mechanised equipment safety considerations and hazards associated with handling live stock safety considerations and hazards associated with stock handling equipment options and limitations.

Evidence Guide

EVIDENCE GUIDE
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: coordinate a range of stock handling activities, such as handling, cleaning, sampling, moving, grading and stocking culture structures, seeding of half pearls, and supervising employees performing these activities. Assessment must confirm knowledge of: advanced stock behaviour and biological requirements safety considerations and hazards associated with stock handling equipment options and limitations.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should cover the supervision range of handling activities routinely carried out on aquaculture farms in the region. Resources may include: culture structure and stock enterprise data sheets or record books equipment required for the handling activities being assessed handling schedule staff to coordinate.
Method of assessment	The following assessment methods are suggested: demonstration practical exercises project work role play written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Stock handling activities may include:	anaesthesia cleaning and washing counting moving, transporting and transferring quality control, grading and sorting sampling for health assessment of stock seeding of half pearls in molluscs stocking culture or holding structures weighing and measuring.
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.
Seeding may include:	gluing or attachment of half pearls on the inside of the shell (mabe) pearl oysters, freshwater mussels, abalone and conch. Note: Does not include insertion of a nucleus into the gonadal or somatic tissue of the shellfish for round pearl production.
Relevant government regulations, licensing and other compliance requirements may include:	biodiversity and genetically modified organisms biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals maritime 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	gloves, mitts or gauntlets and protective hand and arm covering buoyancy vest or personal floatation device (PFD) hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Labour requirements may include:	plant, equipment, vehicle or vessel operators skilled handling workers and unskilled labourers specialised equipment operators transport operators.
Resource requirements may include:	handling equipment holding and transport equipment vessels, vehicles, trucks, trailers, cranes and load-shifting equipment.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA308C Maintain water quality and environmental monitoring

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves monitoring water quality and environmental parameters, and using this information for the maintenance of appropriate conditions for cultured or held stock. It covers interpreting instructions, appropriately using equipment, data entry and analysis and conveying information. Skills to supervise staff undertaking various activities are covered by RTE3704A Coordinate worksite activities. 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 of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan and organise for monitoring	1.1. Monitoring schedule is read or heard, and confirmed with senior personnel. 1.2. Stock behaviour, routine water quality and environmental parameters to be monitored are identified. 1.3. Non-routine water quality and environmental parameters to be measured are identified. 1.4. Equipment requirements for water quality and environmental monitoring are determined, checked for availability and serviceability, and readied for use. 1.5. Repairs and calibrations are made. 1.6. Options for mechanisation or automation of process or activity are determined, including the use of specialised contract services. 1.7. Staff undertaking routine monitoring are briefed on responsibilities according to monitoring schedule.
2. Carry out monitoring and sampling	2.1. Monitoring and sampling tests are undertaken. 2.2. Samples for external analysis are preserved, packaged and sent to laboratory according to laboratory requirements. 2.3. Specific and general observations are made.
3. Complete monitoring activities	3.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 3.2. Relevant monitoring data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 3.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of monitoring, and recommendations made for improvements. 3.4. Feedback is given or sought on effectiveness of the monitoring operations.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with senior personnel on monitoring schedule, and staff on responsibilities communicating ideas on possible improvements maintaining and repairing monitoring equipment operating monitoring equipment recognising normal/abnormal stock behaviour and environmental conditions reporting orally and in writing on monitoring activities to senior personnel supervising staff. Literacy skills used for: reading and interpreting monitoring schedules recording monitoring information. Numeracy skills used for: calculating volumes, and measuring mass and volume drawing calibration curves reading monitoring machines or test kits.
Required knowledge
biology and chemistry of water bodies correct collection and submission of samples for external analyses monitoring equipment calibration and operating methods monitoring equipment maintenance and advanced repairs monitoring equipment options and limitations OHS and ESD principles options for mechanisation or automation of process or activity, including the use of specialised contract services water quality tests to be undertaken.

Evidence Guide

EVIDENCE GUIDE
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: correctly use advanced water quality tests and monitoring equipment in carrying out the aquaculture operation's quality and environmental monitoring program and to supervise staff carrying out basic water quality testing and monitoring. Assessment must confirm knowledge of: advanced water quality tests and water sampling operation, maintenance and calibration of monitoring equipment preservation of samples submission of samples for external analyses.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should reflect the range of monitoring equipment and tests typically used on aquaculture farms or holding/display facilities in the local region and it should involve supervision of staff carrying out basic water quality tests and monitoring. Resources may include: cameras culture or holding structure and medium monitoring equipment on-site scenario or case study research reference material staff to supervise water quality tests.
Method of assessment	The following assessment methods are suggested: project work related to on-site scenario or based on a case study research assignment role play written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
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:	biodiversity and genetically modified organisms biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals maritime 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	buoyancy vest or personal floatation device (PFD) hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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 behaviour may include:	aggressive or cannibalistic colour changes feeding piping, darting, flashing or whirling movement predator avoidance reproduction or courtship schooling or individuals swimming (finfish), crawling (crustaceans or gastropods) or gaping (bivalves).
Routine water quality and environmental parameters may include:	alkalinity ammonia dissolved oxygen hardness major organisms in surrounding environment nitrate nitrite pH salinity and conductivity temperature tides, water flow and wave action turbidity (secchi disc and transparency) weather, rain and wind.
Non-routine water quality parameters may include:	bacterial (e.g. E. coli and faecal coliforms) biological oxygen demand (BOD) carbon dioxide, methane and hydrogen sulphide gas changes in native land-based and/or aquatic life around the farm, including macro-invertebrates and macrophytes chlorophyll and algal species identification and counts clay content of soil, types of sediments contaminants/chemicals, including pesticides, herbicides and heavy metals density and types of fouling organisms density and types of natural feeds dissolved or suspended solids or wastes ozone phosphorus (total and orthophosphate) presence of severe weather conditions (e.g. king tides, extreme temperatures and fluctuations) redox potential soil or sediment pH toxic micro-algae.
Non-routine environmental parameters may include:	changes in native land-based and/or aquatic life around the farm, including macro-invertebrates and macrophytes predators, pests, pathogens, fouling organisms and natural foods presence of severe weather conditions (e.g. king tide) on-farm and external chemicals sediment and debris levels toxic micro-algae wastes and contaminants.
Equipment may include:	advanced chemical tests electronic machines and specialised machinery, such as spectrophotometer and chlorinometer flow injection auto analysers micropipettes probes, grabs, nets, dredges, traps, cages, plankton nets and water sample bottles refractometer soil analysis kits still and video cameras, remote controlled cameras or vehicles.
Repairs and calibrations may include:	adjustment of probes or other settings for calibration replacement of electronic parts, covers and probes.
Samples may include:	culture or holding equipment pests, predators or fouling organisms sediments or soils stock vegetation (land and aquatic) water weather station/meteorological data.
External analysis may include:	contaminants, such as heavy metals, pesticides, herbicides and other chemicals feeds pathology proximate analysis of culture or other organisms trace elements and mineral content of waters/soils.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA309C Oversee harvest and post-harvest activities

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves overseeing the harvesting of cultured or held stock, basic post-harvest activities and transportation off the facility. It covers conveying information, selecting equipment and method of operation, monitoring stock being harvested and, where required, some post-harvest operations. 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 of the Unit

Application of the unit	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 covered in seafood processing units. The humane killing or slaughter of livestock is covered by RTE3134A Slaughter livestock. The preparation and packing of livestock for off-facility transport is covered by SFISTOR204A Prepare, pack and dispatch stock for live transport. Coordination of staff is covered by RTE3704A Coordinate worksite activities. Licences may be required if: using firearms operating forklifts diving driving vehicles operating vessels. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan and organise for basic harvest and post-harvest activities	1.1. Harvest specifications are interpreted and confirmed with senior personnel. 1.2. Availability of suitable stock for harvest is confirmed. 1.3. Resource requirements for harvest are determined and arranged. 1.4. Risk factors which could affect the quality of stock during harvest are identified and plans made to minimise risk. 1.5. Equipment is checked for availability and serviceability and repaired. 1.6. Stock transport and holding arrangements are confirmed with operators.
2. Undertake harvest	2.1. Equipment is positioned, calibrated and operated. 2.2. Harvesting activities are monitored to ensure consistency with harvest specifications and minimal stock stress or damage. 2.3. Harvest quantity, quality and size are confirmed and records prepared. 2.4. Harvested stock is confirmed as complying with customer quality specifications.
3. Undertake on-farm post-harvest activities	3.1. On-farm post-harvest activities are monitored to ensure consistency with harvest specifications. 3.2. Transport (off-farm) of dead or live stock is arranged and packing monitored to ensure minimal stock stress or damage. 3.3. Labels and documentation are prepared and attached to transport containers according to client specifications. 3.4. Containers for pick-up are checked and counted. 3.5. Shipment is collected and shipment report given to senior personnel. 3.6. Storage facilities for product are maintained.
4. Supervise follow-up activities and review operations	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Relevant harvest and post-harvest data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 4.3. 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. 4.4. Options for improving efficiency through mechanisation or automation of process or activity, and use of specialised contract staff are researched and presented to senior personnel as potential improvements. 4.5. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with senior personnel on harvest specifications, labour and resource requirements coordinating harvest, post-harvest and transport activities, and staff providing feedback to staff on performance providing relevant paperwork for transport operators recognising normal and abnormal stock behaviour and risky or changing environmental conditions reporting orally and in writing on harvest and post-harvest to senior personnel researching options for improvement. Literacy skills used for: interpreting a harvest schedule preparing relevant paperwork for transport operators researching mechanisation or automation options writing reports to senior personnel on harvesting operation, including post-harvesting irregularities. Numeracy skills used for: calculating size, grades, ranges and averages counting stock and containers recording harvest and post-harvest data.
Required knowledge
biological and water quality requirements for stock being handled, processed and transported harvest and post-harvest equipment options and limitations, including options for mechanisation or automation of process, and services provided by specialised contract services harvesting and post-harvest principles and practices for specific stock types and culture or holding structures safety considerations and hazards associated with harvest and post harvest activities services provided by specialised contract services quality assurance practices in stock harvesting, grading, post-harvest and transport relevant ESD principles particularly humane slaughter methods.

Evidence Guide

EVIDENCE GUIDE
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: coordinate the harvest of stock and post-harvest activities, including sorting and grading holding and removal from water/holding facility on-farm transport monitor and test quality monitor holding conditions monitor storage conditions. Assessment must confirm knowledge of: harvest and post-harvest principles and practices OHS standards consistent with harvest schedule and operational guidelines risks and mitigation procedures.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace while harvest and post-harvest activities are underway or in a simulated environment. Resources may include: harvest specification or schedule staff to coordinate stock to harvest.
Method of assessment	The following assessment methods are suggested: demonstration practical exercises written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with RTE3704A Coordinate worksite activities, and other units within a qualification.

Range Statement

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.
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.
Basic post-harvest activities may include:	anaesthesia or sedation cool room storage depuration or shellfish sanitation dips, drips and sprays icing, chilling, ice slurry or refrigeration meeting quarantine or biosecurity requirements on-facility transport of livestock or product packing 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.
Relevant government regulations, licensing and other compliance requirements may include:	biodiversity and genetically modified organisms biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals maritime 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	adhering to protected areas, marine or land parks 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 adhering to translocation of livestock and genetic material, and health certification applying animal welfare ethics for handling, holding and slaughter appropriate disposal of waste feeds, mortalities and other dead biological matter facility quarantine, biosecurity and control of weeds, pests, predators and diseases genetically modified organisms, biodiversity and conservation Acts implications on biodiversity and protecting native and protected species imports quarantine and inspection, and approved arrangements for AQIS, Australian Customs Service (ACS) and Biosecurity Australia (BA) managing, controlling and treating effluent waste and reducing contaminants minimising noise and exhaust or odour emissions minimising the unsafe use and disposal of maintenance debris, such as oil containers and chemical residues, and hazardous substances, such as fuel and oils monitoring and controlling biological oxygen demand (BOD) of effluent water reducing damage to native vegetation and animals reducing dust problems, soil disturbance and increased run-off flows from machinery use and unsafe cleaning and servicing activities reducing live cultured or held organisms from escaping into environment refuelling and bunkering, and control of pollution at sea sustainable fisheries requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts and fisheries management strategies using and recycling water, and reducing energy use.
PPE may include:	buoyancy vest or personal floatation device (PFD) gloves, mitts or gauntlets, and protective hand and arm covering hearing protection (e.g. ear plugs and ear muffs) hard hat or protective head covering 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) waterproof clothing (e.g. wet weather gear and waders).
Harvest specifications may include:	acceptable quality specifications culture or holding structures to be harvested destination of harvested stock harvesting objectives: gathering stock cleaning, moving and handling stock holding stock sorting and grading stock period over which harvest is to occur pre-harvest conditioning of stock (e.g. starvation and purging) quantities to be harvested slaughter procedures temperature requirements (e.g. ice and slurries) timing of harvest written or verbal.
Resource requirements may include:	boxes and packing materials depuration or purging facilities half pearl harvesting equipment harvesting equipment: bait, attractants and foods crowd nets and fish pumps or brails dilly nets, drop nets, scoop nets, trawl/prawn nets, cast nets, gill nets, traps (e.g. bait and opera house traps) and wing nets flow traps handlines and fishing lines hides (used with dip nets) holding and on-farm transport equipment: bins buckets tanks troughs labour: forklift operators harvest workers specialised equipment operators transport operators vessel operators ice and coolants slaughter and sedation/chilling equipment vessels, vehicles, trucks and trailers.
Risk factors may include:	adverse climatic conditions equipment damage or breakdown OHS predator attack/damage stock damage and mortalities stock escape.
Quality specifications may include:	body condition (e.g. fat content and meat yield) general condition live or dead percentage acceptable physical appearance, type and extent of external damage parasites (present) or other health issues (e.g. mud worm, gill crustaceans and lice) sex or maturation condition shape or colour size or weight whole or processed.
Live stock may include:	crustaceans finfish live-feeds or algae molluscs ornamentals.
Labels and documentation may include:	destination details, including contact number dispatching company details, including contact and emergency numbers farm, facility or lease number or details transport company, including contact number type of stock and grade, quality or size warning labels (e.g. 'live seafood', 'keep cool' and 'fragile').
Shipment report may include:	destination quality and quantity of stock sent special conditions or observations.
Storage facilities may include:	aeration or oxygenation dry (in air) heating humidity refrigeration and chilling snap and deep freeze wet (in water).
Condition report may include:	backup equipment availability equipment problems regular maintenance and repairs repairer's contact numbers.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA311B Oversee production and maintain algal or live-feed cultures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves producing algal or live-feed cultures to be fed to cultured or held stock. The unit includes planning for production, initiating and growing cultures and organising their harvest. In some facilities only one of the culture types is produced, in others both may be produced. Skills to coordinate staff are covered by RTE3704A Coordinate worksite activities. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan for production	1.1. Production schedule is interpreted and confirmed with senior personnel. 1.2. Labour and resource requirements for production are confirmed. 1.3. Risk factors that could affect the quality of algal or live-feed cultures during production are identified and plans made to minimise risk. 1.4. Efficient culture systems are assembled and commissioned for use. 1.5. Operational guidelines to achieve desired production objectives are planned and communicated effectively to staff.
2. Prepare for initiation and maintenance of algal or live-feed cultures	2.1. Production vessels or structures and other equipment are checked for serviceability. 2.2. Culture water is treated to meet the physio-chemical requirements of the cultured organism. 2.3. Inoculation cultures to meet the required stocking density are readied for use. 2.4. Nutriment formulae or media are prepared.
3. Monitor and maintain culture production	3.1. Physio-chemical requirements of the culture organism are measured and maintained for the culture period. 3.2. Sterile conditions and equipment are maintained in parent and stock cultures. 3.3. Culture health is checked regularly by sampling the culture water and appropriate action taken to achieve the production schedule.
4. Harvest culture	4.1. Harvesting equipment is collected and checked for serviceability. 4.2. Sub-standard equipment is repaired or replaced. 4.3. Required quantity of culture is collected in harvest equipment. 4.4. Production vessel is refilled with preconditioned water and nutriments are added to return the culture to pre-harvest conditions. 4.5. Unused cultures and wastes are treated and disposed of.
5. Complete culture production activities	5.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 5.2. Relevant culture production data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 5.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of culture production, and recommendations made for improvements. 5.4. Options for improving efficiency through mechanisation or automation of process or activity, and use of specialised contract staff are researched and presented to senior personnel as potential improvements. 5.5. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
altering the physio-chemical environment and nutriment formulae or media to meet the culture species requirements throughout the culture period communicating with senior personnel on production schedule, labour and resource requirements communicating operational guidelines to staff coordinating algal or live-feed production and staff identifying potential improvements providing feedback to staff on performance reporting orally and in writing on production of algae or live-feeds to senior personnel recognising signs of health or ill health in species and mitigation methods researching options for improvement. Literacy skills used for: interpreting the production schedule recording information relating to algal or live-feed production and harvest researching mechanisation or automation options writing reports for senior personnel on the algal or live-feed production process. Numeracy skills used for: calculating inoculation culture to achieve desired stocking density calculating the culture period for the species calculating volumes completing production records.
Required knowledge
inoculation culture required to achieve stocking density nutriment formulae or media requirements for species during culture period operation process for effective production of algal or live-feed cultures, including setting up, initiating and breeding, monitoring health and growth, harvesting and cleaning up options for mechanisation or automation of process or activity physio-chemical requirements for the culture species services provided by specialised contract services.

Evidence Guide

EVIDENCE GUIDE
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: monitor all aspects of the production process prepare nutriment formulae or media coordinate staff to achieve the efficient and successful production of algal or live-feed cultures treat culture water. Assessment must confirm knowledge of: operation process for effective production of algal or live-feed cultures, including setting up, initiating and breeding, monitoring health and growth, harvesting and cleaning up.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. The inoculation cultures used should reflect those typically grown by aquaculture enterprises in the region. Resources may include: inoculum culture monitoring equipment nutriment formulae or media production and harvest equipment production vessels and water treatments staff to coordinate water sampling tests.
Method of assessment	The following assessment methods are suggested: case study analysis practical exercises project (work or scenario based) written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with RTE3704A Coordinate worksite activities, and other units within a qualification.

Range Statement

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.
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 or hatchery or nursery reared.
Relevant government regulations, licensing and other compliance requirements may include:	biodiversity and genetically modified organisms biosecurity, translocation and quarantine business or workplace operations, policies and practices environmental hazard identification, risk assessment and control OHS hazard identification, risk assessment and control.
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.
ESD principles may include:	control of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing energy use reducing emissions of greenhouse gases reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality.
PPE may include:	hard hat or protective head covering non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Production schedule may include:	production vessel or structure to use production method: batch continuous other semi-continuous quality, including bacteria-free, growth rate, size and age quantities (e.g. cells/ml, organisms/ml) types of cultures, including species.
Risk factors may include:	contamination damage to equipment equipment breakdown insufficient cultures loss of cultures power loss.
Production vessels or structures may include:	concrete or earthen ponds fibreglass or plastic tanks or tubes glassware plastic bags plastic-lined pools.
Other equipment may include:	aeration, carbon dioxide addition lights production vessel holder temperature-controlled room.
Treated water may include:	aeration chemical (e.g. change pH, hardness and salinity) heating or cooling micro-filtration ozone pre-conditioning (left to stand with aeration).
Inoculation cultures may include:	brine shrimp (Artemia and Parartemia) copepods Daphnia mosquitoes, beetles or other insects nematodes polychaetes or other annelids (worms) rotifers various species of micro-algae zooplankton.
Nutriment formulae or media may include:	batch or continuous dosing feeds, including micro-algae, pellets, powders and emulsions nutrients, fertilisers or other enrichment chemicals or formulae.
Physio-chemical requirements of the culture organism may include:	carbon dioxide dissolved oxygen hardness light mechanical or biological filtration nutriment formulae or media pH salinity temperature water flow.
Culture health may include:	contaminants, including ciliates, males in rotifer cultures and unwanted species in micro-algal cultures density of organisms (numbers per litre or millilitre) feeding activity growth and appearance swimming activity.
Harvesting equipment may include:	buckets nets, sieves or screens (mesh size generally below 100µm) pumps scoops siphons.
Wastes may include:	dead or dying organisms other contaminants, including soil and organic debris uneaten nutriments.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA313B Oversee operations of high technology water treatment components

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves coordinating the operation and maintenance of a range of high technology water treatment components to optimise conditions for stock breeding and growth, or holding environment. The unit covers interpreting and conveying instructions, overseeing operations, monitoring the operation of components, data entry and analysis, and conveying information. Processes will include those for ensuring the use and updating of established procedures and techniques. Skills to coordinate staff are covered by RTE3704A Coordinate worksite activities. 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 of the Unit

Application of the unit	The unit will have application to recirculating aquaculture systems (RAS), aquaria or other holding facility that has high technology water treatment components. The unit has application for those workers who have responsibility for a specific area of work or who lead a work group or team. The operation and maintenance of other equipment and infrastructure; chemical adjustments for controlling pH (acid/alkaline) balance; stock husbandry, such as feeding, health management and handling (e.g. adjusting stocking densities and grading); and harvesting and post-harvest activities are covered in other aquaculture, seafood processing and seafood sales and distribution units of competency. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan for the operation and maintenance of high technology water treatment components	1.1. Work plan or schedule is interpreted and confirmed with senior personnel. 1.2. Labour and resource requirements are confirmed with senior personnel and arranged. 1.3. Optimal ranges for basic environmental parameters, advanced environmental parameters and water quality parameters affecting cultured or held stock are identified from enterprise procedures. 1.4. Staff members undertaking basic operations and routine maintenance or repairs are briefed on responsibilities according to work plan or schedule. 1.5. Contingency plans are confirmed and related to staff.
2. Optimise operations of high technology water treatment components	2.1. Appropriate components for operations are identified and prepared. 2.2. Routine pre-operational checks and calibrations are made and recorded. 2.3. Operation of components and other aquaculture equipment and infrastructure, including culture or holding structures or systems, are monitored and abnormal or non-standard conditions are reported or adjustments to operating components made as planned. 2.4. Operation or production schedule is altered to compensate for factors affecting cultured or held stock during operations, or contingency plans are implemented. 2.5. Data on the performance and efficiency of components or system operation is collated and analysed and steps are taken to optimise activities. 2.6. Work team progress and outcomes are monitored against the work plan or schedule, with support given as required.
3. Oversee maintenance and repair of high technology water treatment components	3.1. Maintenance schedule is confirmed with staff. 3.2. Repairs and maintenance for pre-operation, standard operation and post-operation are supervised. 3.3. Repairs and maintenance activities are altered to compensate for factors affecting cultured or held stock. 3.4. Backup or auxiliary systems are installed and used as needed in line with enterprise requirements. 3.5. Worn or damaged parts or areas, or malfunctioning components and water supply or disposal systems are identified for repair on site or sent to manufacturer or specialist. 3.6. Operation of components is checked following maintenance and optimal operation is confirmed. 3.7. Work team progress and outcomes are monitored against the repairs and maintenance schedule, with support given as required.
4. Finalise operation, monitoring and maintenance activities	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Relevant operation, monitoring and maintenance data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of operation, monitoring and maintenance, and recommendations made for improvements. 4.4. Options for improving efficiency through mechanisation or automation of process or activity, and use of specialised contract staff are researched and presented to senior personnel as potential improvements. 4.5. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
accurately recording and analysing results, using computers and technology, where applicable adjusting systems to optimise water quality or support stock density analysing problems, devising solutions and reflecting on approaches taken applying risk assessment processes and putting controls in place to mitigate risk and minimise impact choosing options for mechanisation or automation of process or activity, including the use of specialised contract services cleaning and maintaining equipment to hygiene, product quality and food safety standards communicating information about optimising the operation and maintenance of the components to the work group consulting with the work group on improvements in operations and maintenance coordinating operations and work group establishing key performance indicators (KPIs), comparisons and benchmarking to monitor enterprise performance identifying potential improvements implementing emergency procedures, and crisis or disaster management following disease management procedures: disposing of mortalities following ESD principles implementing quarantine procedures using cause diagnosis techniques operating and shutting down equipment in a safe manner operating within a budget ordering, storing and monitoring usage rates, quantities and types of feeds, chemicals, spare parts and other inputs and equipment organising staff providing feedback to staff repairing and replacing components, undertaking basic plumbing and work with pipes and pumps reporting orally and in writing on effectiveness of operation, monitoring and maintenance researching options for improvement using, storing and disposing of chemicals and biological agents. Literacy skills used for: interpreting documentation relating to optimising the operation and maintenance of the components interpreting workplace documentation such as operating manuals and manufacturer instructions, operational and maintenance schedules, stocking densities and harvest outputs. Numeracy skills used for: assessing efficiencies of conversion of inputs to outputs calculating dosage rates for medications and treatments, and determining withholding periods calculating KPIs calculating volumes and quantities of inputs and outputs of liquids, gases and solids reading and interpreting material safety data sheet (MSDS) labels recording information.
Required knowledge
calculation and analysis of KPIs to demonstrate effectiveness of operations effective management of staff, time and resources federal, state, territory and local government laws and regulations relating to: environmental sustainability, particularly strategies and regulations/license conditions for waste and effluent minimisation, and methods of disposal forward planning and risk management for events, such as blackouts, brownouts and equipment breakdowns OHS for staff, management, contractors and visitors withholding periods when using chemicals or medications translocation of exotic or introduced species and biosecurity issues impacts of inputs on systems and component operation, such as maximum stocking, feeding and waste loads methods of customisation and retrofitting of components role of quarantine, hygiene and cleaning programs in disease prevention and control standards, guidelines and approaches to the operation of high technology water treatment components, such as: association between water hydraulics, water chemistry and oxygenation, super saturation and gas exchange biology of stock and environmental and husbandry requirements within RAS to achieve growth targets importance of optimised production to achieve sound economic outcomes monitoring of basic and advanced environmental and water quality parameters nitrification and other bacterial processes and requirements, including biofilter start-up, shock-loading and maintenance operation and maintenance of water treatment components, including back-flushing filters, cleaning (pigging) of water supply and disposal lines, and routine dry outs optimal and critical levels for water quality parameters, such as temperature, pH (acid/alkaline balance), dissolved oxygen, nitrogenous wastes and carbon dioxide uses for wastes, recycled water and by-products. .

Evidence Guide

EVIDENCE GUIDE
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 ability to coordinate work team activities to ensure the operation and maintenance of high technology water treatment components forward plan for efficiency and contingencies optimise conditions for stock breeding and growth, or holding environment report on effectiveness of operation, monitoring and maintenance. Assessment must confirm knowledge of: biological and environmental requirements of the culture or holding species ESD principles OHS risks associated with staff, management, contractors and visitors procedures for data collection, recording, analysis and reporting standards, guidelines and approaches to the operation of high technology waste treatment components water quality, optimal and critical limits for various parameters and non-standard conditions.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should cover the operation of a RAS typically used in aquaculture, holding or ornamental facilities in the region. Resources may include: enterprise requirements for basic and advanced environmental parameters, and water quality parameters for culture or holding stock RAS with high technology waste treatment components other equipment as needed to operate the system and maintain water quality spare parts and repair materials operational staff to coordinate templates for recording data water monitoring equipment work plan or work instructions for the RAS operation and maintenance.
Method of assessment	The following assessment methods are suggested: case studies, simulation or drills journal which may include work diary notes, photographs or videos portfolio of workplace documents, including work procedures, benchmarks, checklists and data sheets showing improved practices in the operation and maintenance of high technology water treatment components reporting of activities of work group in relation to the operation and maintenance of high technology water treatment components third-party reports.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
A recirculating aquaculture system (RAS) is:	a system in which at least some of the water is recycled one or more times back into the system after some form of treatment also called a closed system (which is the opposite to a flow-through or open system where there is little residence time for the culture water) where a water exchange (replacement) rate of 5-10% per day is used to assist in maintaining water quality (particularly nitrate control) where generally some form of water treatment with equipment or structures, particularly aeration or oxygenation and processing of nitrogenous wastes, is undertaken.
Relevant government regulations, licensing and other compliance requirements may include:	biodiversity and genetically modified organisms biosecurity, translocation and quarantine business or workplace operations, policies and practices environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals OHS hazard identification, risk assessment and control.
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 equipment design, use, cleaning and maintenance exporting requirements and AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality.
PPE may include:	hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask protective hair, beard and boot covers uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
High technology water treatment components may include:	aeration or oxygenation equipment, such as aerators, aspirators, airlifts and fans components that regulate environmental and climate control factors, such as temperature, photoperiod and light intensity degassing systems for removing carbon dioxide and ozone, including the use of specialised air filters facilities and processes designed for health management such as quarantine area, sterilising using ultraviolet (UV) light and ozone, and pasteurising using heat or steam mechanical/physical/solid, chemical and biological filtration devices (or a combination of two or more different types): biological filter: is part of an RAS where dissolved metabolic by-products are converted to less toxic forms by microbial action from a range of different bacteria, fungi and other microorganisms the most important function is the oxidation of ammonia to nitrite, and nitrite to nitrate (often called nitrification) chemical filter: examples include activated carbon, zeolites and other ion-exchange mediums is where a variety of chemical substances are used to treat water passing through them ozone and chemical (e.g. pH and alkalinity) adjustments are also made, sometimes in a separate area to the chemical filter mechanical/physical/solid filter: includes swirl separators, hydrocones, protein skimmers or foam fractionators, drum filters, belt filters, bead and other suspended media filters and screen filters is important to ensure organic loads going into biofilters are as low as possible to prevent the more competitive heterotrophic bacteria from taking over and reducing nitrification capacity is part of an RAS that removes solid organic matter and other wastes reduces the biological oxygen demand (BOD) for the system some degassing or carbon dioxide stripping can also take place water treatment devices, such as those that maintain pH (acid/alkaline) balance ventilation systems, fans, blowers and humidifiers/ dehumidifiers.
Work plan or schedule may include information on:	contingencies for responding to partial or full system shutdown, stock stress or mortalities contingency plan to address staffing and equipment supply problems costs and budget details date and time tasks are to be undertaken designated jobs tasks, directions or designs environmental impact control measures expected time required to complete activities hazard identification, risk assessment and risk control measures local, state, territory and federal government regulations location maintenance schedule for particular items of equipment manufacturer guidelines or instructions materials, supplies, tools, equipment or other resources required monitoring and reporting requirements and procedures, including logs or checklists non-conformance or incident/fault reporting procedures OHS procedures, including PPE requirements order of activities other members of work team and their roles, responsibilities and skills person in charge pre- and post-operational and safety checks preferred supplier list and resources required by external workers and tradespeople routine maintenance procedures specific structures or components standard for completed activities.
Basic environmental parameters may include:	activity of pests, competitors, diseases and predators light levels turbidity water flow water level or depth.
Advanced environmental parameters may include:	changes in stocking density, size classes and grades chemicals and biological agents diseases or stressful conditions inappropriate system design inefficient feeding or poor quality feeds intense lighting or inappropriate light regimes loud or intermittent noises source, quality and/or genetics of seed stock toxic micro-algae wastes and contaminants.
Water quality parameters may include:	alkalinity BOD chlorine or chloramines dissolved carbon dioxide dissolved oxygen general water hardness level of nitrogenous wastes (e.g. ammonia, nitrite and nitrate), and contaminants and pollutants pH (acid/alkaline balance) phosphates redox potential salinity or conductivity temperature total dissolved solids.
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.
Contingency plans to address:	adverse weather conditions and acts of nature, such as flood or fire breakdown of components bypass of components compromised water source disease outbreaks emergency procedures non-standard water quality parameters risks to cultured or held stock during emergency shutdowns or breakdowns risks to environment risks to infrastructure and equipment risks to product quality and food safety.
Routine pre-operational checks and calibrations may include:	appropriate use of PPE checking and confirming equipment calibration settings and operating methods for turbo-charged engines checking for design problems or equipment modifications checking for wear, corrosion and incorrect use checking fuel, oils and lubricants, electrolyte levels, wheels, tyre pressure, fan belts, leads, lines, connections, air filters, brakes, clutch, gearbox, steering, lighting and transmission identifying and segregating unsafe or faulty equipment for repair or replacement inspecting safety guards, power take-off (PTO) stubs and shafts, and hitch and towing points observing and monitoring noise levels for correct operation preparing independently powered tools, which may include cleaning, priming, tightening, and basic repairs and adjustments pre-start and safety checks, including the service and maintenance of cooling system.
Other aquaculture equipment and infrastructure may include:	alarm and monitoring systems, including loss of pressure, burglar, loss of electricity and critical parameters counters and microscopes, pipettes and syringes, measuring cylinders and dissecting kits effluent and waste disposal, such as sewage, septic and compost pits heating or cooling systems, such as heat exchange equipment, geothermal, gas, hydro, electric and solar (can also include insulated buildings and greenhouses) husbandry equipment, such as graders, feeders, fish pumps, nets, fish bins and transporters lighting, such as skylights, fluorescent, incandescent, metal halide and mercury vapour pipes and reticulation systems, including siphons, both for supply and disposal pumps: centrifugal magnetic drive pressure submersible peristaltic or dosing airlift piston hydraulic ram or helical drive axial screw pump regenerative turbine venturi self-priming or non-priming sludge or surge powered by: diesel or petrol electricity (single or 3-phase) cable hydraulics solar wind battery pneumatic or air driven water quality test equipment, including pH, dissolved oxygen, temperature and salinity washing, disinfecting and sterilising equipment (e.g. autoclaves).
Culture or holding structures or systems may include:	display tanks, aquaria and aquascapes (ornamental industry) grow out facilities, hatcheries and nurseries harvested stock holding structures, tanks, bins and cages live holding systems pest, predator and disease control structures purging or depurating system tanks, raceways and RAS water supply and disposal systems for closed and semi-closed systems.
Abnormal or non-standard conditions may include:	critical flow rates down due to obstructions or damage to lines or pipes critical water quality parameters outside safe operating conditions moving parts making unusual noises or movement being hampered plant or equipment failure resulting in leaks or non-operation of system power not on, water not flowing or aeration off smoke, fumes or other emissions sparks or obvious signs of electrical shorts stock showing signs of stress, such as: aggression or cannibalism colour changes gasping at surface lesions or other signs of damage to skin not feeding no reproduction or courtship piping, darting, flashing or whirling movement schooling activity swimming or moving erratically water levels too high or low in culture system.
Adjustments to operating components may include:	alkalinity addition back-flushing or changing of filters biofilter start-up and maintenance changes in light and dark regimes degassing digital or analog control systems foam fractionator or protein skimmer heating or cooling managing shock-loading manual or computer controlled UV or ozone systems water or air flow changes.
Enterprise requirements may include:	enterprise policies and procedures, including those relevant to waste disposal, recycling and re-use guidelines industry standards or codes of practice MSDS OHS procedures operations or maintenance manuals product labels, manufacturer specifications or guidelines production schedules standard operating procedures (SOPs) supervisor oral or written instructions work and routine maintenance plans work notes.
Worn or damaged parts or areas may include:	depth and flow gauges and electronic monitors fittings (e.g. joints, valves and boards) flow control devices (e.g. taps, valves, float valves, monks, dykes, weirs and gates) mechanical components in treatment structures (e.g. sieves, filters and aerators) mechanical, chemical and biological filters pipes pumps and mechanical components sides or bottoms of earthen, concrete, fibreglass or plastic-lined supply and disposal systems or structures wood or metal structures.
Work area may include:	depots hatchery, nursery, grow out and holding facilities laboratories post-harvest or processing facilities staff amenities stock and quarantine treatment facilities storage areas workshops.
Operation, monitoring and maintenance data may include:	checklists, data sheets, inventory and stocktakes dates, times and progress against timelines of activities or events details related to culture or holding structures or systems operation and maintenance details and other outcomes achieved personnel and subcontractor performance data problems experienced and strategies to overcome them.
Reports may include:	electronic or hard copy graphs and charts, including Gantt charts and tables KPIs.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA314A Support hatchery operations

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves routine husbandry and handling of broodstock, larvae and juveniles on an aquaculture hatchery or ornamental facility. It covers using technical equipment appropriately, and involves operations, such as conditioning and spawning of stock. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application to aquaculture hatcheries and ornamental facilities and involves cultured or held stock. This unit does not cover crocodiles nor does it cover the collection of gastropod or bivalve molluscs or other aquatic broodstock or seedstock from the sea by qualified divers. Live transport of broodstock or seedstock is covered by SFISTOR204A Prepare, pack and dispatch stock for live transport. It does not cover the production of micro-algae or live-feeds which is covered by SFIAQUA214B Produce algal or live-feed cultures and SFIAQUA311B Oversee production and maintain algal or live-feed cultures. Coordination of staff is covered by RTE3704A Coordinate worksite activities. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Collect and care for broodstock	1.1. Hatchery production schedule is interpreted and confirmed with senior personnel. 1.2. Labour and resource requirements for hatchery production are confirmed with senior personnel and arranged. 1.3. Risk factors that could affect the quality of the end cultured or held stock progeny are identified and plans made to minimise risk. 1.4. Broodstock structure or system is prepared to provide clean, disinfected and functional conditions for broodstock activities. 1.5. Selected broodstock are introduced into broodstock structure or system with minimal stress. 1.6. Both male and female broodstock are conditioned to induce maturation or breeding/spawning behaviour. 1.7. Broodstock to be spawned are identified and moved to spawning tanks and undergo spawning induction treatment. 1.8. Appropriate water quality requirements of broodstock are monitored and maintained.
2. Breed and raise progeny	2.1. Signs of imminent spawning are monitored and the environment controlled to ensure successful spawning. 2.2. Spawn is collected, washed and counted and quality assessment of eggs and sperm is undertaken followed by fertilisation of the eggs, if appropriate. 2.3. Post-spawning broodstock husbandry practices are undertaken, as appropriate. 2.4. Fertilised eggs are hatched and cared for according to biological requirements. 2.5. Rearing of subsequent progeny is monitored to ensure water quality and relevant environment needs are met by appropriate post-hatch rearing procedures.
3. Harvest and distribute progeny	3.1. Progeny are selected through quality assessment with senior personnel and harvested. 3.2. Progeny for on-farm facility distribution are graded, sorted and/or transported to new culture or holding structures. 3.3. Order requirements for off-farm facility distribution are noted, harvested and packed for external transport.
4. Complete breeding clean up activities	4.1. Clean up of work area, including repairs and storage of equipment, is completed and condition report prepared. 4.2. Relevant breeding data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of breeding, and recommendations made for improvements. 4.4. Options for improving efficiency through mechanisation or automation of process or activity, or use of specialised contract staff are researched and presented to senior personnel as potential improvements 4.5. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with senior personnel on production schedule, labour and resource requirements coordinating hatchery operations and staff efficiently carrying out care of broodstock, larvae and juveniles handling and moving broodstock safely identifying potential improvements manipulating culture environment, as appropriate performing routine health care providing feedback on performance to staff reporting orally and in writing on hatchery operations to senior personnel researching options for improvements. Literacy skills used for: labelling containers for shipment interpreting hatchery production schedule and order requirements recording information relating to hatchery operations writing reports to management on hatchery operations. Numeracy skills used for: counting quantities of stock recording and interpreting data relating to water quality.
Required knowledge
assessing options for mechanisation or automation of process or activity, including the use of specialised contract services cleaning and disinfection procedures and requirements for adequate disinfection clinical signs of ovulation and/or imminent spawning feed and other requirements of breeding stock and progeny other environmental factors or cues for reproductive behaviour preparation of broodstock and/or progeny for distribution or transport.

Evidence Guide

EVIDENCE GUIDE
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.
Critical aspects for assessment evidence required to demonstrate competence in this unit	Assessment must confirm the ability to: collect and care for broodstock, breed and raise progeny and prepare them for distribution. read and interpret work procedures record relevant data according to workplace procedures. Assessment must confirm knowledge of: breeding, nutritional, health and environmental requirements of broodstock and progeny.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment and should involve stock typically raised on aquaculture farms and hatcheries in the region. Resources may include: broodstock or seedstock hatchery and equipment for caring for and raising progeny monitoring equipment staff to coordinate in a hatchery environment reference material (for research).
Method of assessment	The following assessment methods are suggested: case study analysis project (work or scenario based) research assignment role play submission of records written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
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:	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 health and welfare of aquatic animals Indigenous land rights and cultural activities, including fishing by traditional methods 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 control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, 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 preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality
PPE may include:	non-slip and waterproof boots (gumboots) or other safety footwear protective outdoor clothing for tropical conditions sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls waterproof clothing (e.g. wet weather gear and waders).
Quality may include:	disease history health and activity status number, density, weight and volume physical appearance, colour and appendages/fins previous reproductive performance sex size spawning condition and maturation index wild caught or cultured stock.
Broodstock activities may include:	acclimatisation cleaning or disinfection of culture or holding equipment condition or maturation activities holding or recovery monitoring or treating health quarantine spawning induction staging or assessing maturation and cannulation.
Spawning induction treatment may include:	chemical environmental, temperature, light, lunar cycle and atmospheric pressure hormonal special feed requirements.
Water quality requirements of broodstock may include:	absence/presence of chemicals dissolved oxygen hardness light pH salinity temperature water flow and pressure/depth.
Quality assessment may include:	behaviour and activity colour and shape density health, disease and/or prophylactic treatment history number uniformity.
Progeny may include:	amphibian eggs, larvae or juveniles aquatic plants or micro-algal cells, buds, seedlings and sporophytes cell cultures crustacean post-larvae or juveniles finfish eyed eggs, fingerlings, fry, smolts or juveniles molluscan larvae, seed, spat or juveniles polyp colonies reptile eggs, hatchlings or juveniles.
Post-hatch rearing procedures:	changing or treating water counting density culling of dead or non-viable individuals feeding or nutriment addition grading or sorting, and culling maintaining culture or holding environment within accepted parameters sampling taking visual observations transferring to clean or larger culture structure treating by medication or prophylaxis waste collection and disposal weighing and measuring.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA315A Oversee emergency procedures for on-land operations

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves using contingency plans to deal with on-land emergencies, implementing emergency procedures and undertaking loss minimisation activities. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application to all on-land aquaculture facilities. At sea emergencies are covered by TDMMF5407A Observe safety and emergency procedures on a coastal vessel. Skills to coordinate staff are covered by RTE3704A Coordinate worksite activities. 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 and ecologically sustainable development (ESD) principles. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Organise for emergencies	1.1. All on-land hazards and emergencies to enterprise products, personnel and assets, natural resources and environment are identified and confirmed with senior personnel. 1.2. Contingency plans and loss minimisation strategies are noted and allocations of labour and financial resources are confirmed with senior personnel. 1.3. Staff are briefed on arrangements. 1.4. Liaison with appropriate authorities and emergency agencies is undertaken as directed by senior personnel. 1.5. Emergency equipment storage is monitored to ensure ready access and maintenance in working condition.
2. Test contingency plans	2.1. Contingency plans and loss minimisation strategies are tested under simulated emergency conditions or scenarios, performance analysed and recommendations made to senior personnel on improvements.
3. Manage loss minimisation strategies	3.1. Risk is identified and the appropriate emergency procedure is initiated. 3.2. Emergency staff and equipment are mobilised. 3.3. Damage or loss to enterprise products and assets, natural resources and environment is minimised. 3.4. Assessment of duration of risk is confirmed with senior personnel.
4. Clean up, debrief and review emergency procedures	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Lost product and assets are replaced, and damages repaired quickly and efficiently. 4.3. Relevant emergency data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 4.4. Debrief is undertaken with all staff to assess performance of the emergency procedure, recommendations analysed and enterprise procedures adjusted, as appropriate. 4.5. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with senior personnel on hazards, risk assessments and procedures coordinating emergency response and staff briefing and debriefing of staff on contingency plans and procedures identifying and assessing risk liaising and cooperating with external experts and emergency agencies monitoring, reviewing and evaluating emergency situation providing feedback to staff relating to people from a range of social, cultural and ethnic backgrounds and physical and mental abilities using emergency equipment utilising problem-solving skills to deal effectively with risks and hazards identified. Literacy skills used for: recording emergency data, observations and information researching technical material writing emergency procedures and contingency plans. Numeracy skills used for: assessing risk and economic impact of hazards, potential emergencies and contingency plans managing budgets.
Required knowledge
disaster, emergency and evacuation plans effective communication techniques emergency support services, including contact details hazards that exist in on-land operations continuous improvement plans importance of regular training drills and the actions to take on discovering an emergency location, use and care of emergency equipment methods to plan emergency drills to test contingency plans or loss minimisation procedures relevant OHS, environmental and other regulations, codes of practice and emergency procedures risk identification, analysis and management.

Evidence Guide

EVIDENCE GUIDE
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 an ability to: use or adapt contingency plans and procedures that will minimise losses in the event of an emergency. Assessment must confirm knowledge of: risk factors likely to impact on enterprise products, personnel and assets, natural resources and environment.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Competence should be across both preparedness and actual or simulated threat or emergency response. Resources may include: access to suitable venue for simulated situations access to workplace documentation case study cooperation of third parties and others operational facility.
Method of assessment	The following assessment methods are suggested: actual preparation for and management of threats and emergencies project (work or scenario simulation) simulation exercises using case studies and role-plays.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 health and welfare of aquatic animals Indigenous land rights and cultural activities, including fishing by traditional methods 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 control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, and stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing interactions with native and protected flora and fauna, marine or land parks or areas reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality
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) 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 outdoor clothing for tropical conditions respirator or face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls waterproof clothing (e.g. wet weather gear and waders).
Hazards and emergencies may include:	biological (e.g. pests, predators and diseases) climatic (e.g. flood, storm, drought and wave action) computer viruses and malware programs earthquakes, landslides and other natural disasters emergencies requiring evacuation environmental damage or losses external emergencies (e.g. industrial disputation, traffic accidents impacting on organisation and political events) fires and explosions food safety and hygiene/Hazard Analysis Critical Control Point (HACCP) hazardous substances and chemical spills, pollution or contamination human (e.g. poaching, vandalism and malicious damage, theft, unintentional mishaps, loss of key staff and professional incompetence) internal emergencies (e.g. loss of power, gas or water supply and structural failure/collapse) machinery malfunction or breakdowns monetary, financial and economic loss/failure OHS for staff, contractors, visitors and bystanders property, infrastructure, plant and equipment quality product failure, contamination or loss loss of computer data, files and records security emergencies (e.g. criminal or terrorist activities, disturbed person and bomb scares) serious injury events stock, catch, product or asset loss vehicle accident.
Contingency plans and loss minimisation strategies may include:	buildings and structures designed to withstand flood/storm computer analysis and modelling tools disaster or emergency management tools disease, pest or predator treatments or controls emergency drills emergency or backup equipment facility design: building design and materials clearings, fences and levees fire doors and sprinkler systems monitoring alarms lights (e.g. security and warning) fire fighting operations insurance modify structures holding stock move or harvest stock and culture or holding structures site location strengths, weaknesses opportunities and threats (SWOT) analysis water levels/parameters in holding structures are modified.
Appropriate authorities and emergency agencies may include:	ambulance AQIS coast guard Disaster Plan (DISPLAN) personnel Environmental Protection Authority (EPA) fire brigade and country fire authority fisheries inspectors HAZMAT and chemical use inspectors Landcare, Waterwatch, Coastcare and catchment management groups local government Marine Board Neighbourhood/Rural Watch OHS authorities other government departments (state, territory and federal) Parks and Wildlife Services police/marine police rescue helicopter State Emergency Services (SES).

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA316A Oversee the control of predators and pests

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves overseeing the monitoring and prevention of predators and pests and selecting the appropriate control measures should infestations or problems occur. 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 of the Unit

Application of the unit	The unit has application to cultured or held stock in an aquaculture or holding facility in the seafood industry, or to an aquascape, display or holding tank in the ornamental or pet sector. The unit has application to those workers who have responsibility for a specific area of work or who lead a work group or team. Skills to coordinate staff are covered by RTE3704A Coordinate worksite activities. Licences may be required for: firearms and powerheads use of chemicals, medications and treatments. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Diagnose predator and pest infestations or problems	1.1. Hazard identification, assessment and risk control procedures for the workplace are implemented and monitored. 1.2. Appropriate PPE is provided, used and maintained. 1.3. Stock are monitored for a range of health problems. 1.4. Where appropriate, injured or unhealthy stock are diagnosed and checked against specialist advice where doubt exists. 1.5. Professional advice is obtained where the complexity of the problem or the severity of infestation dictates. 1.6. Predator or pest infestations or problems are investigated and stock deaths reported. 1.7. Observations are made which support a systematic and comprehensive analysis of available symptoms. 1.8. Samples are collected for laboratory diagnosis, where necessary, according to laboratory specifications. 1.9. Conclusions drawn from relevant information are based on appropriate evidence and reasoned decisions.
2. Select control measures for the treatment of predators or pests	2.1. Predator or pest control methods suited to environmental conditions and severity of infestation or problem are selected. 2.2. Preventative measures are selected and implemented, where appropriate, to minimise spread of infestation or problem.
3. Treat affected stock	3.1. Feedback from external analysis of samples is understood. 3.2. Action is taken or medication given according to veterinary guidelines, including obtaining appropriate approval for use of restricted medication. 3.3. Withholding periods of medications are complied with as required. 3.4. Infestations or outbreaks are monitored and progress compared with manufacturer specifications and enterprise industry records. 3.5. Treatment programs are modified, where necessary, and records maintained. 3.6. Senior personnel are notified promptly of significant changes to treatments.
4. Monitor and review post-predator or pest treatment or control activities and operations	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Relevant predator or pest treatment or control data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of predator or pest treatment or control, and recommendations made for improvements. 4.4. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying treatments to predators or pests assessing signs of stress in stock communicating information about predator and pest control activities to staff communicating significant changes to treatments to senior personnel coordinating controls and staff identifying possible improvements providing feedback to staff on performance reviewing predator or pest control programs reviewing risk of predators or pests problems reporting orally and in writing on predator and pest control activities and data to senior personnel selecting control measures for the treatment of predators or pests. Literacy skills used for: filling out regulatory forms interpreting stock health plans, labels and laboratory reports labelling samples recording information on enterprise data sheets writing reports for management. Numeracy skills used for: analysing the cost-effectiveness of medication/chemical usage calculating dose rates for medication/chemicals estimating infestation severity weights and volumes.
Required knowledge
alternate combinations of treatment methodologies characteristics, signs and symptoms of predators or pest infestations of cultured or held stock chemical and non-chemical control measures common types and causes of environmental diseases ESD principles importance of good water quality and correct nutrition life cycles and behaviour of predators or pests local, regional and state or territory-based priorities for the use of chemicals in the control of infestations location/availability of expert assistance normal/abnormal stock behaviour notifiable diseases and associated regulatory requirements options for exclusion and scaring methods which do not deliberately harm predators and pests relevant OHS, food safety and ESD requirements relating to overseeing the control of predators and pests treatment and control methodologies, stock behaviour characteristics and withholding periods of various common treatment programs.

Evidence Guide

EVIDENCE GUIDE
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: organise staff assisting with predator or pest control select control methods in line with enterprise guidelines respond to outbreaks of pests or attack by predators in such a way as to minimise loss or harm to stock protect or prevent stock being harmed by predators or pests. Assessment must confirm knowledge of: characteristics, signs and symptoms of predator attacks or pest infestations on cultured or held stock life cycles and behaviour of families of predators life cycles and physiology of families of pests methods for prevention and control of outbreaks of predators or pests.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment and should reflect the range of controls and preventative measures used on predators or pests typically threatening cultured or held stock in the local area. Resources may include: culture or holding structures and stock equipment for controlling or preventing predators or pests from harming stock treatments or products used in the control of predators or pests microscopes and dissecting instruments research reference material staff to coordinate.
Method of assessment	The following assessment methods are suggested: case study analysis project (work or scenario based) research assignment written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with RTE3704A Coordinate worksite activities, and other units within a qualification.

Range Statement

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.
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:	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 health and welfare of aquatic animals Indigenous land rights and cultural activities, including fishing by traditional methods 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders handling and disposal of condemned or recalled seafood products Hazard Analysis Critical Control Point (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:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing interactions with native and protected flora and fauna, marine or land parks or areas reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality
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) 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 outdoor clothing for tropical conditions respirator or face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls waterproof clothing (e.g. wet weather gear and waders).
Predator and pest infestations or problems may be:	airborne, terrestrial or water based amphibians, teleosts, reptiles, birds, elasmobranches and mammals competitors (e.g. food, space, shelter and oxygen) fouling organisms human (e.g. poachers) organisms which negatively impact on the production of the cultured or held stock plants (e.g. weeds), seaweed and micro-algae starfish, crustaceans, jellyfish, insects and other invertebrates.
Diagnosed may be by:	dissection of stock microscope, binocular or stage visual inspection.
Predator control methods may include:	airguns and other auditory measures biological deterrence (e.g. hawks and dogs) elimination (e.g. firearms and powerheads) or chemical bait or poisoning human activity netting, fences and exclusion devices, and barriers (mechanical or electrical) reduce stress (e.g. provide cover, hides, shelters and habitat) scare lines and kites traps, capture and relocation.
Pest control methods may include:	biological control (e.g. cleaner fish) chemical barriers (e.g. foot baths) chemical control disinfection of equipment exclusion, trapping and poisoning filtration and ozonation or water treatment medication in food reduce stress (e.g. provide cover, hides, shelters and habitat).

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA317A Oversee the control of diseases

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves overseeing the prevention of diseases in cultured and held stock, including ornamentals, and selecting the appropriate control measures should an outbreak occur. 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 of the Unit

Application of the unit	The unit has application to cultured or held stock in an aquaculture or holding facility in the seafood industry, or to an aquascape, display or holding tank in the ornamental or pet sector. The unit applies to those workers who have responsibility for a specific area of work or who lead a work group or team. Skills to coordinate staff are covered by RTE3704A Coordinate worksite activities. Licences may be required for the use of chemicals, medications and treatments. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Diagnose disease outbreaks	1.1. Hazard identification, assessment and risk control procedures for the workplace are implemented and monitored. 1.2. Appropriate PPE is provided, used and maintained. 1.3. Staff assisting with disease control are organised and briefed on work requirements. 1.4. Stock are monitored for a range of health problems. 1.5. Where appropriate, sick stock are diagnosed and checked against specialist advice where doubt exists. 1.6. Professional advice is obtained where the complexity of or the severity of outbreak dictates. 1.7. Disease outbreaks are investigated and stock deaths reported. 1.8. Observations are made which support a systematic and comprehensive analysis of available symptoms. 1.9. Samples are collected for laboratory diagnosis, where necessary, according to laboratory specifications. 1.10. Conclusions drawn from relevant information are based on appropriate evidence and reasoned decisions.
2. Select prevention and control methods for diseases	2.1. Disease control methods appropriate to environmental conditions and severity of outbreak are selected. 2.2. Preventative methods are selected and implemented to contain the identified outbreak.
3. Treat ill health in stock	3.1. Feedback from external analysis of samples is understood. 3.2. Action is taken or treatment given according to veterinary guidelines, including obtaining appropriate approval for use of restricted medication. 3.3. Withholding periods of medications are complied with as required. 3.4. Infestations/infections are monitored and progress compared with manufacturer specifications and enterprise industry records. 3.5. Treatment programs are modified, where necessary, and records maintained. 3.6. Senior personnel are notified promptly of significant changes to treatments.
4. Monitor and review post-disease treatment or control activities and operations	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Relevant disease treatment or control data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of disease treatment or control, and recommendations made for improvements. 4.4. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying treatments to diseases assessing signs of stress in stock communicating information about disease control activities to staff communicating significant changes to treatments to senior personnel coordinating staff carrying out disease control activities diagnosing disease infestations or outbreaks identifying potential improvements providing feedback to staff on performance reviewing disease control programs reviewing risk disease problems selecting control measures for the treatment of diseases. Literacy skills used for: filling out regulatory forms labelling samples interpreting stock health plans, labels and laboratory reports recording information on enterprise data sheets writing reports for management. Numeracy skills used for: analysing the cost-effectiveness of medication/chemical usage estimating infestation severity calculating dose rates for medication/chemicals weights and volumes.
Required knowledge
alternate combinations of treatment methodologies characteristics, signs and symptoms of disease infestations of cultured or held stock chemical and non-chemical control measures common types and causes of environmental diseases ESD principles importance of good water quality and correct nutrition life cycles and physiology of disease organisms local, regional and state or territory-based priorities for the use of chemicals in the control of infestations or outbreaks location/availability of expert assistance normal/abnormal stock behaviour notifiable diseases and associated regulatory requirements relevant OHS, food safety and ESD requirements relating to overseeing the control of diseases treatment and control methodologies, stock behaviour characteristics and withholding periods of various common treatment programs.

Evidence Guide

EVIDENCE GUIDE
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: organise staff assisting with disease control select control methods in line with enterprise guidelines to protect or prevent stock being harmed by diseases respond to outbreaks of diseases in such a way as to minimise loss or harm to stock. Assessment must confirm knowledge of: characteristics, signs and symptoms of disease outbreaks of cultured or held stock life cycles and physiology of disease organisms types of environmental diseases methods for prevention and control of outbreaks of diseases.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment and should reflect the range of controls and preventative measures used on diseases typically threatening cultured or held stock in the local area. Resources may include: culture or holding structures and stock equipment for controlling diseases medications, chemicals or products used in the treatment of diseases microscopes and dissecting instruments research reference material staff to supervise.
Method of assessment	The following assessment methods are suggested: case study analysis project (work or scenario based) research assignment written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
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:	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 health and welfare of aquatic animals Indigenous land rights and cultural activities, including fishing by traditional methods OHS hazard identification, risk assessment and control.
OHS standards 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders handling and disposal of condemned or recalled seafood products Hazard Analysis Critical Control Point (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:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution control of weeds, pests, predators and diseases, and stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing interactions with native and protected flora and fauna, marine or land parks or areas reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control undertaking facility quarantine, biosecurity and translocation of livestock and genetic material using and recycling water, and maintaining water quality
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) 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 outdoor clothing for tropical conditions respirator or face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls waterproof clothing (e.g. wet weather gear and waders).
Diseases may include:	causes of impairment of health or a condition resulting in abnormal functioning of the cultured or held stock environmental causes, such as poor water quality or contaminants (chemicals) nutritional (e.g. feed contaminants, quality and quantity) viruses, protozoans, bacteria, fungi, worms, parasites and toxins of biological origin (e.g. toxic algae).
Diagnosed may include:	dissection of stock microscope, binocular or stage visual inspection.
Prevention and control methods may include:	appropriate nutritional program, additional vitamins biological control (e.g. cleaner fish) chemical barriers (e.g.foot baths) deprivation or purging disinfection of equipment filtration, ozonation or water treatment freshwater, saltwater or chemical baths medication in food probiotics and other chemicals (e.g. pesticides, herbicides and algaecides) prophylactic treatments of probiotics reducing stress (e.g. providing cover, hides, shelters and habitat) replacing susceptible species/variety with resistant species/variety vaccination or inoculation: medicated feeds syringes, drippers and other application equipment water quality optimisation.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA318A Coordinate feed activities

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves overseeing feeding activities and using data analysis and observations to optimise the uptake of feed. It covers interpreting instructions, selecting equipment, and data entry and analysis. 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 of the Unit

Application of the unit	The unit applies to feeding cultured or held stock in culture or holding facilities where stock are nurtured with formulated feed or formulated feed in conjunction with naturally occurring feed. The unit has application to personnel who have responsibility for a specific area of work or who lead a work group or team. Skills to coordinate staff are covered by RTE3704A Coordinate worksite activities. The unit does not cover the production of micro-algae and live-feeds, nor is it applicable to stock that rely on only naturally-occurring feeds. Licences may be required for: forklifts motorbikes vehicles vessels. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan and organise feed for cultured or held stock	1.1. Feeding schedule is read or heard and confirmed with senior personnel. 1.2. Feed types, quantities and sizes are checked against feeding schedule. 1.3. Basic quality of feed is checked and, if instructed, samples taken and sent to external laboratory for advanced quality analyses. 1.4. Feeding equipment is selected and checked for availability and serviceability. 1.5. Staff are briefed on feeding schedule and their responsibilities.
2. Coordinate feeding	2.1. Feeding equipment is positioned, calibrated and operated to maximise efficiency. 2.2. Conditions affecting feeding activity and operations are documented. 2.3. Feeding operations are stopped once feeding requirements of stock are fulfilled. 2.4. Feeding operation is monitored to ensure feeding schedule is being followed.
3. Optimise feed uptake	3.1. Advanced observations and required samplings are undertaken and factors that can be varied to improve feed uptake identified. 3.2. Effectiveness of feeding activities is monitored and steps taken to improve feed update and reduce wastage. 3.3. Feeding schedule is altered to compensate for factors limiting feed uptake.
4. Finalise and review feeding operations	4.1. Work areas are cleaned, maintenance and repair checks undertaken and feeding equipment stored. 4.2. Feed is stored in a manner that minimises degradation or contamination. 4.3. Relevant feeding data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked and non-compliances reported to senior personnel. 4.4. Options for improving efficiency through mechanisation or automation of process or activity, and use of specialised contract staff are researched and presented to senior personnel as potential improvements. 4.5. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
altering feeding schedule to compensate for factors or conditions influencing feed uptake briefing personnel on food schedule implementation communicating with senior personnel on feeding schedule and optimisation of feed uptake coordinating feeding activities and staff identifying potential improvements maintaining and undertaking minor repairs on feeding equipment observing effects of environmental conditions on feeding operating advanced feeding equipment providing staff with feedback on performance recognising abnormal stock behaviour researching options for improvement. Literacy skills used for: interpreting and altering feeding schedules reading and interpreting labels on food packaging recording feeding information on feed record sheets. Numeracy skills used for: calculating formulae using ratios, metric units and percentages estimating, calculating, measuring and weighing feeds.
Required knowledge
advanced stock behaviour and dietary requirements under given or changing conditions effects of feeding on stock effects of food wastage on environment and economics of enterprise equipment calibration and operating methods feed handling and preparation requirements of enterprise feeding equipment maintenance and repairs safety considerations and hazards associated with feeding equipment options and limitations specialised machinery components, functions and controls.

Evidence Guide

EVIDENCE GUIDE
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: coordinate staff responsible for feeding stock maximise the uptake of feed by stock through an effective feeding schedule and strategies that compensate for identified conditions which inhibit or limit feed uptake. Assessment must confirm knowledge of: factors and conditions that inhibit or limit feed uptake feeding requirements of identified stock, stock types and age groups feed types.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Assessment should cover the range of stock and factors and conditions that inhibit or limit the uptake of feed typical of the region. Resources may include: feeding equipment and feed on-site scenario or case study research reference material staff carrying out feeding that can be coordinated stock to be fed.
Method of assessment	The following assessment methods are suggested: case study analysis demonstration project (work or scenario based) research assignment written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with RTE3704A Coordinate worksite activities, and other units within a qualification.

Range Statement

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 business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals maritime 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.
Food safety and hygiene regulations and procedures may include:	Australian Shellfish Sanitation program equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures appropriate disposal of waste feeds control of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering buoyancy vest or personal floatation device (PFD) hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Cultured or held stock may be:	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 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.
Feeding schedule may include:	any specific requirements for: feeding trays or other receptacles impact of culture system design on feeding and water flow local conditions which can affect feed supply availability or uptake maximisation of uptake of naturally occurring organisms or fertilised 'green water' observations to be made preparation (e.g. quantity, washing, sieving, enrichment, and addition of antibiotics or other therapeutics) special care or feeding techniques the stocking density or numbers of stock feed types and location of stores feeding method (e.g. natural, hand, demand and mechanised) frequency (e.g. times per day, per hour) location of stock, stock types and age groups to be fed period over which feeding is to be carried out quantities (e.g. weight and volume) time at which feeding is to be carried out.
Feed types may include:	brand or batch formulated feeds: emulsions flakes micro-particles pellets powders live cultures: brine shrimp copepods micro-algae rotifers naturally occurring organisms, such as fertilised 'green water' nematodes polychaetes seaweed sinking or floating size and shape zooplankton.
Basic quality of feed may include:	dust and physical contaminant-free free of insect, rodent or moisture damage mould-free non-rancid within labelled use-by period.
Advanced quality analysis may include:	absence of biotoxins absence of chemical contaminants proximate analysis rancidity of meals and ingredients Vitamin C or other ingredient deficiencies.
Feeding equipment may include:	hands, buckets, bags, scoops and shovels feed hoppers, buckets or bags mechanised or electronic: air blower or water cannon automatic or demand feeders (e.g. clock, belt, demand and spinner) CCTV for in-water observations floating silo or other centralised feeding stations smart feeders (computerised feedback) motorised or hydraulic lifting equipment, such as forklift, Hiab or other cranes transport equipment: motorbikes vehicles or tractors vessels.
Conditions affecting feeding activity and operations may include:	algal blooms feed additives and attractants moult or breeding cycle presence and activity of predators presence of natural foods quality of feeds rainfall size of individuals stock density and biomass stock health strong winds and rough water temperature tides or water flow time of day and light conditions water quality, particularly dissolved oxygen.
Advanced observations may include:	condition and calibration of feeding equipment health and condition of stock (e.g. prawns in feed tray, fullness of gut, discolouration and loss of appendages) percentage of feed lost or wasted remaining diet or uneaten food specific feeding behaviour spread/distribution of feed.
Required samplings may include:	culture organism size, weight and general appearance/condition density, types and sizes of natural foods food particles or pellets water quality (particularly oxygen).
Maintenance and repair checks may include:	basic repairs, such as replacing cotter pins cleaning feed residues from hoppers, pipes and lines lubrication and cleaning of moving parts removal of fouling or other debris repair of bins, baskets, scoops and other plastic or fibreglass products.
Relevant feeding data, observations or information :	amount of feed provided amount of feed required basic feed quality daily consumption general stock condition number of feeds undertaken percentage in feed trays at end percentage in feed trays at start time between feedings time of feed type, batch and size of feed.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA401C Develop and implement a stock health program

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves developing and implementing a stock health program and work procedures for others involved in maintaining the health of stock. It includes protecting filter feeding stock from contamination. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	The unit has application to cultured or held stock in an aquaculture, seafood holding or ornamental facility. The unit applies to personnel who have planning responsibilities and supervise the work of others. Skills in supervising and assessing the performance of staff are covered by AHCWRK403A Supervise work routines and staff performance. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop health program for cultured or held stock	1.1. Stock health management plan and stock production plan are read and strategies and objectives confirmed with relevant senior personnel. 1.2. Locally prevalent health problems are identified. 1.3. Potential exotic pests, predators and diseases, especially those with significant economic impact and/or that are notifiable, are identified. 1.4. Husbandry practices which prevent and control health problems are identified according to current industry practices. 1.5. Control measures which aim to prevent the introduction of pests, predators and diseases to the facility are selected. 1.6. Control measures that protect filter feeding stock from contamination or other stock from pests, predators or disease are selected. 1.7. Routines for health treatment of stock are developed according to sound veterinary principles. 1.8. A yearly calendar of health management operations is developed according to overall stock production program and stock health management plans. 1.9. Options for mechanisation or automation of process or activity are assessed, including the use of specialised contract services, and recommendations made to senior personnel.
2. Implement a stock health program	2.1. Stock health program is communicated clearly to all involved and roles and responsibilities established. 2.2. Work procedures that ensure personal safety and environmental protection are established for the use of therapeutic chemicals and biological agents and communicated to staff. 2.3. Stock health program is monitored for effectiveness and modified, where appropriate. 2.4. Legal requirements and regulations are met.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating details of the stock health program so personnel understand their roles and responsibilities assessing options for mechanisation or automation of process or activity, including the use of specialised contract services diagnosing health problems in cultured or held stock planning, organising and implementing annual health program providing feedback to staff on their performance in relation to stock health program researching and analysing options for safe and effective husbandry practices, controls and treatments, and options for improving efficiency, such as use of mechanised or automated equipment and contract services safely operating required tools and equipment according to OHS requirements. Literacy skills used for: developing and recording a daily routine for health control and disease prevention developing and recording a yearly calendar of events to implement stock health interpreting the stock production plan and stock health management plan monitoring developments in stock health by accessing written and electronic media passing on instructions and work procedures to staff. Numeracy skills used for: calculating medication and chemical requirements confirming appropriateness of dose rates calculated by supervisors or other junior staff.
Required knowledge
characteristics of healthy cultured or held stock ecology and behaviour of pests and predators, and disease agents or species legislation and regulations relating to animal and plant health care, uses of chemicals and food safety issues legislation and regulations relating to shellfish sanitation and depuration program purpose of stock health programs relevant OHS legislation, regulations and codes of practice work procedures used for disease control and prevention in cultured or held stock vulnerability of cultured or held stock to pests, predators and diseases welfare requirements of cultured or held stock.

Evidence Guide

EVIDENCE GUIDE
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: choose between treatment or prevention options taking into account economic, regulatory, environmental and OHS factors develop and use work procedures covering all aspects of stock health monitor effectiveness of stock health activities, including performance of staff. Assessment must confirm knowledge of: costs of chemicals and other disease treatment or control methods interaction between stock, the environment and disease agents in the development and treatment or control of disease regulations relating to use of chemicals and other disease treatments or control methods.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: functional aquaculture, seafood holding or ornamental facility work procedures.
Method of assessment	The following assessment methods are suggested: workplace project with a range of evidence, including workplace records, work procedures, staff duty statements, health management calendar, minutes of meetings, journal or diary, annotated photographs, and third-party reports and supporting documents, such as annotated research notes and comparative budgets.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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, such as 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).
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.
Health problems may include:	pests and competitors predators diseases - infectious and non-infectious (environmental) parasites and other pathogens toxic algae chemicals or other contaminants.
Exotic pests, predators and diseases may include:	any pest, predator or disease agents not present in the region that may have a severe economic impact on the aquaculture, seafood holding or ornamental enterprise or regional industry sector pests: any organisms which negatively impact on the production of the cultured or held stock competitors (e.g. food, space, shelter and oxygen).
Notifiable refers to:	state/territory and federal regulations or cooperative disease control programs.
Control measures (relevant to filter feeding stock) may include:	capture and relocation deterrence (e.g. cultural, biological or environmental) elimination (e.g. shooting or chemical poisoning) exclusion (e.g. physical barriers) others, as appropriate.
Filter feeding stock may include:	bivalves: clams giant clams mussels oysters pearl oysters scallops larval stages of cultured or held stock live-feeds, such as Artemia, Rotifers, Daphnia 'living rock', corals and other invertebrates sponges tunicates.
Contamination may include:	chemicals and pollutants E. coli, other faecal coliforms and other bacteria toxic algae viruses.
Routines for health treatment may include:	bathing or dipping disinfectants (e.g. foot baths and tanks) environmental manipulation (e.g. salinity and shade) fallowing of ponds and net sites filters, ultraviolet (UV) and ozone oral treatments (in feeds) removal of troublesome organisms selection of resistant phase or species sprays or water treatments vaccinations or injections.
Therapeutic may include:	non-registered agents/chemicals registered agents/chemicals veterinary advice withholding periods for chemicals and medicines.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA402C Coordinate construction or installation of stock culture, holding and farm structures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves coordinating construction or installation of stock culture or holding systems, including water supply and disposal systems, and farm structures. It also involves establishing maintenance and repair schedules, and procedures and protocols for their implementation. The construction techniques required may vary with the type of structure. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	The unit has application to aquaculture, seafood holding or ornamental facilities. Some construction and/or installation activities will require the employment or engagement of qualified tradespersons or the attainment of appropriate licences to meet state or territory and local government requirements. Skills in supervising staff are covered by AHCWRK403A Supervise work routines and staff performance. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for construction or installation of structures	1.1. Design specifications for culture or holding structure and systems, including water supply and disposal systems, prefabricated buildings and farm structures are confirmed with senior personnel. 1.2. Construction work plan is drawn up, activities scheduled, materials ordered, labour arranged, and contractors or tradespeople and construction equipment booked according to specifications and in consultation with senior personnel. 1.3. Raw and prefabricated materials are checked against delivery manifest or specifications. 1.4. Site is prepared according to specifications and secured, if necessary, for safety or loss prevention. 1.5. Staff are fully briefed on work objectives and procedures, including OHS relevant to the site, equipment being used and the type of construction or installation.
2. Coordinate construction or installation	2.1. Construction or installation progress is monitored against the construction work plan and design specifications. 2.2. Materials, equipment and labour, including contractors or tradespeople, are confirmed as available, when required. 2.3. Potential problems are anticipated and avoided or minimised through forward planning and contingency planning. 2.4. Staff are given feedback on work progress and performance on a regular basis. 2.5. Regular reports are given to management on project progress, costs and any problems arising from construction or installation project. 2.6. Checking and commissioning are undertaken to ensure that the finished product fits design specification and is effective or operable.
3. Prepare maintenance and repairs schedule, procedures and protocols	3.1. Maintenance and repair schedules are prepared and documented taking into account other facility plans. 3.2. Procedures are established and documented for maintenance work and repair tasks identified in the maintenance and repair schedule. 3.3. Hand and power tools and spare parts required for maintenance and repair tasks are available or purchase or hire is arranged. 3.4. Protocols for hiring tradespeople, internal reporting and communications are established and documented. 3.5. Supervisors and management are briefed on schedule, protocols and work procedures that have been established and documented, including continuous improvement processes.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
briefing staff on work objectives, work procedures and OHS requirements communicating with senior personnel on design specifications, labour and resource requirements, use of contractors and work schedule coordination of the construction or installation of stock culture or holding structures, including water supply and disposal systems, if applicable, and farm structures establishing and documenting protocols and procedures related to maintenance and repair of stock culture, holding and farm structures providing feedback to staff on performance and work progress reporting regularly orally and in writing on construction progress, problems and budget to management setting out and building prefabricated buildings and/or structures. Literacy skills used for: documenting schedules, protocols and work procedures reading and analysing plans and agreements reading and writing reports. Numeracy skills used for: estimating, measuring and doing calculations, such as measurements of length, time, area, volume and flow rates monitoring project costs monitoring quantities of material or supplies against specified requirements and on-site usage patterns.
Required knowledge
assembling techniques for culture, holding and farm structures building regulations basic surveying techniques in culture, holding and farm structure construction characteristics and general principles of construction of plumbing and fittings design principles and components of specific water supply and disposal systems of stock culture, holding and farm structures facility OHS procedures, including PPE general principles of structural design maintenance requirements for specific culture, holding and farm structures, water supply and disposal systems or structures and the components within them manufacturer guidelines for installation and maintenance of equipment or systems operating principles of specific types of pumps and treatment structures purpose and application of buildings and structures in production processes.

Evidence Guide

EVIDENCE GUIDE
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: interpret design plans and specifications, and coordinate the construction of a structure or system establish a maintenance and repair schedule for stock culture, holding and farm structures or systems establish protocols and procedures for carrying out maintenance and repair tasks. Assessment must confirm knowledge of: process steps for the construction and installation of stock culture, holding and farm structures or systems maintenance and repairs required and the skills needed to effectively carry them out.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment, using at least one (1) farm structure and one (1) stock culture or holding structure, including, if relevant, the water supply and disposal system. Resources may include: design specifications for structures, including water supply and disposal system, to be constructed or installed staff involved in the construction of stock culture or holding structure, including water supply and disposal systems, if applicable, and farm structures, to supervise.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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.
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, 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).
Design specifications may include:	construction materials construction method equipment and resources location number plan or design, colour and appearance schedule of licensed labour required security factors size.
Culture or holding structure and 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, 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.
Pre-fabricated buildings may include:	cool rooms and freezers glasshouses shade houses, poly-tunnels, igloos and their fixtures sheds and stores water tanks.
Farm structures may include:	equipment storage fences and gates jetties moorings overhead gantry systems ramps security systems and equipment shelters and shade cloth soil conservation works tank, pump and blower stands tracks, roads and pathways waste holding disposal structures water supply and effluent systems and pipes.
Maintenance and repair schedules may include:	farm structures materials and tools stock culture structures water supply and disposal system work team, including staff skills.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA404C Operate hatchery

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves managing the hatchery production of stock. It covers organising and supervising staff, conveying information, selecting equipment and method of operation, and monitoring and reviewing operations. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	The unit has application to hatchery production for aquaculture and ornamental sectors. The unit applies to personnel who have hatchery technical responsibilities and supervise the work of others. Skills in supervising and assessing the performance of staff are covered by AHCWRK403A Supervise work routines and staff performance. The practical aspects of breeding and caring for progeny are covered in SFIAQUA314A Support hatchery operations. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Select, condition and spawn broodstock	1.1. Breeding objectives, selection aims and strategies are confirmed with management. 1.2. Hatchery production schedule, labour and resource requirements and risk minimisation procedures are confirmed with production personnel. 1.3. Selection of broodstock ensures quality requirements are met. 1.4. Broodstock conditioning, spawning and recovery process are managed. 1.5. Broodstock to be spawned again at a later date are identified and moved to holding tanks or areas.
2. Select or cull progeny	2.1. Progeny husbandry is managed to ensure high survival and growth or other selection criteria. 2.2. Quality assessment of progeny is regularly undertaken and inferior progeny culled or removed. 2.3. Progeny health is monitored and any parasite and/or disease outbreaks quickly controlled with samples being sent to relevant authorities, where required. 2.4. Effects of feed and health treatments on progeny are monitored and actions taken to avoid or minimise health problems and negative effects on product quality. 2.5. Progeny growth/development is monitored using an appropriate performance recording system and harvesting is undertaken to meet marketing goals. 2.6. Breeding records are maintained according to industry standards and breeding program requirements.
3. Monitor, review and improve hatchery performance	3.1. The progress of hatchery production plan is reviewed regularly with management. 3.2. Physical and financial records are maintained for analysis and evaluation of hatchery performance. 3.3. Information on innovations is obtained and assessed to determine relevance and possible application. 3.4. Relevant innovations are tested to determine suitability and adaptability to individual circumstances, their benefit/cost assessed, and outcomes reported to the management team. 3.5. Changes or improvements to breeding objectives, selection aims and strategies are regularly discussed with management team.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with production personnel on all aspects of hatchery production assessing options for mechanisation or automation of process or activity, including the use of specialised contract services contributing to enterprise strategy and planning meetings efficiently carrying out care of broodstock, larvae and juveniles handling and moving broodstock safely manipulating culture environment, as appropriate performing routine health care supervising staff. Literacy skills used for: reading production plans and order requirements researching and assessing information on innovations recording information relating to hatchery operations labelling containers for shipment writing reports to management on hatchery operations. Numeracy skills used for: counting quantities of stock maintaining and analysis of financial records recording and interpreting data relating to water quality.
Required knowledge
cleaning and disinfection procedures and requirements for adequate disinfection clinical signs of ovulation and/or imminent spawning feed and other requirements of breeding stock and progeny other environmental factors or cues for reproductive behaviour preparation of broodstock and/or progeny for distribution.

Evidence Guide

EVIDENCE GUIDE
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: collect and care for broodstock breed and raise the progeny and prepare them for distribution read and interpret work procedures record relevant data according to workplace procedures. Assessment must confirm knowledge of: breeding, nutritional, health and environmental requirements of broodstock and progeny.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment and should involve stock typically raised on aquaculture farms and hatcheries in the region. Resources may include: broodstock or seedstock hatchery and equipment for caring for and raising progeny monitoring equipment staff to supervise in a hatchery environment reference material for research purposes.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) case study analysis research assignment submission of records written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with AHCWRK403A Supervise work routines and staff performance, and other units within a qualification.

Range Statement

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:	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.
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).
Quality requirements may include:	disease history health and activity status number, density, weight and volume physical appearance, colour and appendages/fins previous reproductive performance sex size spawning condition and maturation index wild caught or cultured stock.
Managed may include:	acclimatisation cleaning or disinfection of culture equipment condition or maturation activities holding monitoring or treating health quarantine spawning induction: chemical environmental, temperature, light, lunar cycle and atmospheric pressure hormonal special feed requirements staging or assessing maturation and cannulation.
Progeny may include:	amphibian eggs, larvae or juveniles aquatic plants or micro-algal cells, buds, seedlings and sporophytes cell cultures crustacean post-larvae or juveniles finfish eyed eggs, fingerlings, fry, smolts or juveniles molluscan larvae, seed, spat or juveniles polyp colonies reptile eggs, hatchlings or juveniles.
Quality assessment (of spawn) may include:	behaviour and activity colour and shape density health, disease and/or prophylactic treatment history number uniformity.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA406C Seed and harvest round pearls

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves seeding of round pearls, caring of stock and subsequent harvesting of round pearls from a range of molluscs, particularly pearl oysters, freshwater mussels, abalone and conch. It covers interpreting instructions, selecting equipment and method of operation, data entry and analysis, supervising staff and conveying of information. 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 of the Unit

Application of the unit	This unit has application to the pearling industry where the seeding and harvesting of round pearls is regarded as a specialised technical skill. Personnel who carry out this work may also supervise the work of others. The removal of the molluscs from the sea can be performed by divers. Skills in supervising and assessing the performance of staff are covered by AHCWRK403A Supervise work routines and staff performance. Licences may be required if: diving operating vessels. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan for round pearl seeding	1.1. Seeding schedule is read and confirmed with senior personnel. 1.2. Labour and resource requirements for handling are determined and arranged. 1.3. Factors which could place the health of stock at risk during seeding are identified and plans made to minimise risk. 1.4. Operational guidelines to achieve desired handling objectives are planned and communicated effectively to staff.
2. Organise for round pearl seeding	2.1. Equipment is collected and checked for serviceability. 2.2. Repairs and calibrations are made to sub-standard equipment according to manufacturer instructions. 2.3. Transport and holding arrangements are confirmed with contractors or internal staff as appropriate.
3. Carry out round pearl seeding	3.1. Equipment, tools and nuclei are positioned and operated. 3.2. Stock to be seeded are identified and retrieved as directed, and prepared with minimal stress and least risk of injury. 3.3. Stock behaviour is anticipated and controlled. 3.4. Pieces of mantle are prepared from sacrificial oyster. 3.5. Stock are seeded with round pearl in a reasonable time and according to instructions. 3.6. Stock are restocked in their intended culture structure in a reasonable time and allowed to recover and undergo a turning process.
4. Monitor round pearl growth and production and undertake harvesting	4.1. Stock are X-rayed for nuclei retention and returned to culture structure in a reasonable time. 4.2. Full pearls are removed from stock and stock re-seeded, if appropriate, before being returned to culture structure in a reasonable time. 4.3. Seeding activities are supervised and monitored to ensure consistency with harvest schedule and operation guidelines. 4.4. Work practices are monitored to ensure minimal stock stress and damage.
5. Review round pearl production	5.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 5.2. Relevant round pearl production data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 5.3. Compliance and other required reports prepared and conveyed to senior personnel advising of the effectiveness of round pearl production, and recommendations made for improvements. 5.4. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating details of the stock handling operation so staff understand their roles and responsibilities communicating with senior personnel on seeding schedule, and labour and resource arrangements handling stock identifying opportunities for improvement maintaining and repairing advanced handling and monitoring equipment operating advanced handling and monitoring equipment operating radiography equipment organising and coordinating labour, transport and holding facilities providing feedback to staff on their performance in relation to stock handling, seeding and harvesting activities recognising normal stock behaviour and environmental conditions reporting orally and in writing to senior personnel on round pearl production activities and recommendations for improvement seeding stock. Literacy skills used for: reading and interpreting seeding schedule recording handling, seeding and harvest information writing reports on seeding and harvest activities. Numeracy skills used for: calibrating equipment counting stock.
Required knowledge
advanced stock behaviour and biological requirements as they relate to seeding and harvesting of pearls handling hand monitoring equipment maintenance and advanced repairs safety considerations and hazards associated with stock handling equipment options and limitations, including use of radiography equipment.

Evidence Guide

EVIDENCE GUIDE
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: seed and harvest round pearls to acceptable industry standards supervise staff assisting in the process. Assessment must confirm knowledge of: seeding and harvesting techniques.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: seeding schedule stock suitable for seeding seeding laboratory, equipment, tools and nuclei.
Method of assessment	The following assessment methods are suggested: demonstration practical exercises written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 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.
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 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 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).
Seeding may include:	insertion of a nucleus (a rounded bead made from a bivalve shell, generally Mississippi pig mussel or mother-of-pearl) into the gonadal or somatic tissue of the shellfish for round pearl production.
Seeding schedule may include:	cleaning counting insertion of nuclei pegging recovery retrieval turning (tento) X-raying.
Labour requirements may include:	divers handling workers specialised operators vessel operators.
Resource requirements may include:	seeding or harvesting and transport equipment seeding or harvesting equipment, tools and nuclei vessels, seeding or harvesting laboratory.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA407C Coordinate sustainable aquacultural practices

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves coordinating sustainable practices in the operation of aquaculture, seafood holding or ornamental facilities. The unit includes implementing strategies that minimise waste, conserve energy resources and manage water use. 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 of the Unit

Application of the unit	This unit has application to all aquaculture, holding and ornamental facilities and their operations. Aquaculture enterprises are required to meet strict environmental requirements as part of their conditions of operation. Supervisory skills are covered by AHCWRK403A Supervise work routines and staff performance. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Coordinate water quality and environmental monitoring programs	1.1. Strategies for meeting legislative and environmental obligations and allocations of labour and financial resources are confirmed with management. 1.2. Water quality variables and environmental criteria to be monitored are selected according to monitoring plans, and monitoring schedules are prepared and conveyed to staff. 1.3. External contractors are briefed on management policies and priorities. 1.4. Monitoring systems are developed to ensure that the quality of the water supply system meets the requirements of the cultured or held stock. 1.5. Options for mechanisation or automation of process or activity are assessed, including the use of specialised contract services, and recommendations made to senior personnel.
2. Develop effluent and waste treatment and disposal programs	2.1. Environmental risks are determined and effluent and waste treatment and disposal programs are developed to minimise emissions and discharges according to legislative requirements. 2.2. Options for on-site or off-site disposal of wastes are evaluated against environmental management plan. 2.3. Adverse environmental impacts due to effluent and waste treatments and disposal are minimised.
3. Manage water use for facility	3.1. Water is sourced from locations other than mains water, where possible and where appropriate. 3.2. On-land run-off or overflow water is managed to optimise its use and minimise pollutants entering river and drainage systems, settlement ponds or effluent treatment works are used appropriately according to management policies. 3.3. Culture or holding structures are positioned to achieve appropriate water flow and quality. 3.4. Stock production strategies are developed to efficiently use available water supply. 3.5. Water utilisation strategies are developed to minimise evaporation, run-off and seepage of water. 3.6. Contamination of water effluent with chemicals is minimised through sound utilisation strategies.
4. Finalise environmental protection activities	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Relevant environmental protection data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of environmental protection, and recommendations made for improvements. 4.4. Staff are given feedback on their work performance. 4.5. Innovations in environmental protection are examined and implemented, when appropriate. 4.6. All environmental protection activities are confirmed as complying with government regulations and requirements. 4.7. Administrative planning takes into account the evaluation of environmental assets for insurance purposes.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
briefing staff on monitoring requirements and external contractors on management policy confirming legislative and environmental obligations with management assessing options for mechanisation or automation of process or activity, including the use of specialised contract services conserving energy resources coordinating the implementation and monitoring of multiple strategies to achieve ecologically ESD principles managing water use minimising waste providing feedback to staff on performance in relation to monitoring and environmental protection activities researching and analysing options for disposal of waste, the use of mechanised or automated equipment, and the use of contract services reporting orally and in writing on environmental protection data and compliance to senior personnel undertaking an environmental audit. Literacy skills used for: developing and documenting monitoring schedules reading and interpreting environmental protection guidelines and management polices reading and writing reports researching innovations in environmental protection. Numeracy skills used for: analysing budgets interpreting monitoring records.
Required knowledge
conservation of energy and water resources energy flows and food webs environmental control standards legislative requirements, including OHS, HAZCHEM, duty of care and dangerous goods light or noise control nutrient cycling principles of composting and waste management principles of sustainable aquaculture, seafood holding or ornamental systems principles of recycling, reuse and reduction of wastes sediment or soil testing processes and procedures and results interpretation.

Evidence Guide

EVIDENCE GUIDE
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: implement sustainable practices in the aquaculture, seafood holding or ornamental workplace. Assessment must confirm knowledge of: conservation of energy and water resources environmental control standards legislative requirements, including OHS principles of sustainable systems for aquaculture, seafood holding or ornamental facilities principles of composting and waste management.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Coordination of sustainable practices is best assessed over a period of time and taking into account a range of environmental management strategies. Resources may include: functional aquaculture, seafood holding or ornamental facility management policies.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) case study analysis research assignment written and oral short-answer tests.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 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.
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).
Water quality variables may include:	alkalinity ammonia carbon dioxide dissolved organic matter dissolved oxygen hardness and carbonate hardness nitrate nitrite pH phosphorus salinity and conductivity temperature turbidity, suspended and settleable solids.
Environmental criteria may include:	activity of pests and predators climatic conditions (e.g. rainfall, amount of cloud cover, and wind direction and speed) coastal geology contaminants economic issues historic, cultural or other social issues Indigenous issues (e.g. native title) natural foods polyculture, aquaponics and hydroponics stakeholder interests tidal flow direction and speed water quality variables wave size and direction.
Waste treatment and disposal programs may include:	constructed wetlands mechanical, chemical or biological filters rearing of filter feeding species, aquatic plants or seaweed self-composting toilets or septic tanks settlement ponds.
Emissions and discharges may include:	fumes gas light liquids and solids noise odour particulates smoke vapour.
Wastes may include:	chemical construction waste fouling organisms glass green waste metals moribund or dead stock paper plastics processing leftovers solid and soluble waste.
Run-off may include:	cooling systems inefficient or defective drains irrigation systems rain stormwater water supply.
Chemicals may include:	antifoulants biological agents chemical fertilisers pesticides, herbicides and other poisons.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA408C Supervise harvest and post-harvest activities

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	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.

Application of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare harvest and post-harvest schedules	1.1. Direction is sought from marketing personnel on harvest requirements. 1.2. Numbers and stock quality parameters required by customer or production plan are identified. 1.3. Culture or holding structures or systems to be harvested are selected. 1.4. Timing and period of harvest are determined to meet customer or production plan requirements. 1.5. Harvest and on-farm post-harvest schedules are prepared and conveyed to team leaders. 1.6. Personnel availability, and their skills and qualifications, are confirmed and duty rosters (day/night) prepared. 1.7. Equipment and facilities are confirmed as available and serviceable. 1.8. Personnel responsible for transport, processing and marketing are briefed on arrangements. 1.9. Options for mechanisation or automation of process or activity are assessed, including the use of specialised contract services, and recommendations made to senior personnel. 1.10. Harvest and post-harvest activities are integrated with other activities. 1.11. Reporting procedures are clearly defined and staff informed.
2. Monitor progress of harvest and post-harvest activities	2.1. Stock are harvested and handled with minimal stress or damage and according to the harvest schedule. 2.2. Slaughtered stock are packed and transported to processing facilities. 2.3. Stock for live transport are packed and transported as required. 2.4. Quality assurance practices on harvested and slaughtered stock are maintained. 2.5. Treatment of product during transport and arrival at destination is monitored through the transport company and customer.
3. Finalise harvest and post-harvest activities	3.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 3.2. Relevant harvest and post-harvest data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 3.3. Production statistics are updated with harvest and post-harvest information. 3.4. 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 3.5. Staff are given feedback on their work performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
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).

Evidence Guide

EVIDENCE GUIDE
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.

Range Statement

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.
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.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA409B Implement, monitor and review stock production

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves implementing and monitoring stock production activities. It covers the review of records and the trial of new processes to improve performance. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	The unit has application to cultured or held stock in holding, display, hatchery, nursery or grow out facilities. The unit applies to personnel who have technical responsibilities for stock production and for improving production outcomes. Feeding, health management, handling, harvesting and post-harvest activities are covered by other aquaculture specialist units. Skills in supervising staff are covered by AHCWRK403A Supervise work routines and staff performance. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Implement and monitor stock production plan	1.1. Production plan, policies and procedures are conveyed to staff for implementation. 1.2. Feed supplies are assessed against production plan and feeding schedule. 1.3. Distribution schedules are monitored and stocking rates varied, as required. 1.4. Stock growth or production is monitored using an appropriate performance recording system and harvesting is undertaken to meet marketing goals. 1.5. Stock health is monitored and any pest, parasite or disease outbreaks quickly controlled with samples being sent to relevant authorities, where required. 1.6. Effects of feeds and health treatments on stock are monitored and actions taken to avoid or minimise stock health problems and negative effects on product quality. 1.7. Options for mechanisation or automation of process or activity are assessed, including the use of specialised contract services. 1.8. Progress of production plan is reviewed regularly with staff.
2. Continually review and improve production performance	2.1. Physical and operations records are maintained for analysis and evaluation of production performance and for management of the business. 2.2. Evaluation of production performance at each stage or component of enterprise is undertaken to determine sustainability and profitability and for use in reviewing and revising production plans. 2.3. Information on innovations related to existing or potential enterprises and facility activities are obtained and assessed to determine their relevance and possible application. 2.4. Relevant innovations are tested to determine their suitability and adaptability to individual circumstances, their benefit/cost assessed, and outcomes reported to the management teams. 2.5. Management team is kept informed of production schedule and performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with staff and management assessing options for mechanisation or automation of process or activity, including the use of specialised contract services identifying profitable innovations implementing OHS procedures implementing stock production plans monitor health and welfare of stock operating, maintaining and repairing monitoring equipment providing feedback to team leaders and staff on stock husbandry and production operations purchasing equipment organising and monitoring multiple production activities recognising abnormal stock behaviour and environmental factors that can impact on operations. Literacy skills used for: extracting data/information from journals, websites, magazines, books and trade journals interpreting aquatic engineering, culture technology and species biology papers reading and interpreting monitoring schedules recording and analysing monitoring information reading water quality guidelines. Numeracy skills used for: applying formulae to calculate water flow using computer operations, including using spreadsheets and entering data measuring weights and volumes reading machines or test kits.
Required knowledge
culture stock physiology, biology and ecology disease surveillance and treatment protocols environmental protection guidelines equipment used in production production methods for given species stock husbandry and management water quality parameters and environmental requirements for given species: basic and advanced water quality tests monitoring equipment calibration and operating methods monitoring equipment maintenance and basic repairs monitoring equipment options and limitations.

Evidence Guide

EVIDENCE GUIDE
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 operational guidelines and monitoring systems for stock production activities, including water supply and disposal identify, review and test innovative practices and procedures interpret water quality and environmental monitoring results implement the holding, display, hatchery, nursery or grow out operational procedures monitor stock growth and health and associated activities, including feed supplies, health treatments and stocking densities maintain, review and act on records of production through stages of production use contingency plans and emergency procedures for the aquaculture, seafood holding or ornamental enterprise. Assessment must confirm knowledge of: water quality and environmental testing required for given situations water quality and environment parameters environmental impact statement guidelines.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: functioning aquaculture, seafood holding or ornamental facility, including staff laboratory.
Method of assessment	The following assessment methods are suggested: record books research assignment third-party reference workplace project.
Guidance information for assessment	This unit may be assessed holistically with units relating to production, for example SFIAQU401C Develop and implement a stock health program, SFIAQUA408C Supervise harvest and post-harvest activities, and other units in a qualification.

Range Statement

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.
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 safety 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).
Production plan may include:	broodstock or seedstock source culture structures feeding: formulated natural or cultured live-feeds and micro-algae handling, harvesting and on-farm transport layout: farm hatchery nursery monitoring: environmental stock water on-farm post-harvest stock health.
Physical and operations records may include:	breeding, feeding and production records environmental conditions financial information for taxation purposes inputs and services to production mortality and health management purchased labour, contracting and share-farming costs rations, sales and purchases stock transfers.
Information can be obtained from:	books and publications extension services and farm consultants farm input suppliers field days, workshops and conferences fisheries and aquaculture research institutes' (e.g. RTO's, universities and government departments) websites news media and farm newspapers/journals other farmers.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA410B Implement a program to operate, maintain or upgrade a system comprising high technology water treatment components

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves implementing a program for the operation, maintenance or upgrade of a system or facility using high technology water treatment components. Maintenance may be scheduled or emergency action, and upgrade may include expansions and retrofits. The unit covers the review of records and the trial of new processes to improve performance. It also covers supervising staff, system or facility operations, conveying information, maintaining or upgrading high technology equipment and associated infrastructure, and overseeing the use of construction materials and tools. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	The unit applies to an aquaculture or holding facility in the seafood industry, or to an aquascape or holding tank in the ornamental or pet sector that uses a recirculating aquaculture system (RAS) with high technology water treatment components. The unit applies to personnel who have technical skills and supervise staff. Construction or installation of systems or facility, cultured or held stock husbandry, harvesting and post-harvest activities are covered by other seafood processing, seafood sales and distribution, or rural production units of competency. Supervisory skills are covered by AHCWRK403A 4908A Supervise work routines and staff performance. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan for the operation and maintenance of high technology water treatment components of a RAS	1.1. Operations, maintenance or design or upgrade specifications for high technology water treatment components in the culture or holding system or facility are confirmed with senior personnel. 1.2. Work plans or schedules are drawn up, materials ordered, labour arranged, and contractors or tradespeople and appropriate equipment booked according to specifications and in consultation with senior personnel. 1.3. Raw and prefabricated materials are checked against delivery manifest or specifications. 1.4. Worksite is prepared according to specifications and secured, if necessary, for safety or loss prevention. 1.5. Potential risks are assessed, including environmental parameters and water quality parameters for the cultured or held stock, and contingency plans prepared accordingly. 1.6. Options for mechanisation or automation of process or activity are assessed, including the use of specialised contract services. 1.7. Staff members are briefed on work objectives relevant to the site, equipment being used and type of maintenance or upgrade activities. 1.8. Costs are identified, quantified and confirmed with senior personnel as within budget.
2. Implement operations, maintenance or upgrade program	2.1. Work plan is implemented and scheduled to minimise disruption to enterprise operations and stress to cultured or held stock. 2.2. Progress of maintenance or upgrade program is monitored against the work plan, and adjustments are made for delays and unforeseen circumstances. 2.3. Required materials, resource and supply provisions and labour, including contractors or tradespeople, are confirmed as available, and contingency plans implemented, where appropriate. 2.4. Workplace OHS hazards, environmental implications and other potential problems are anticipated and avoided or minimised through forward planning and contingency planning.
3. Monitor operations, maintenance or upgrade activities	3.1. Operations, maintenance or upgrade activities and component or system performances are monitored against maintenance or upgrade plan for efficiency and effectiveness. 3.2. Risk management strategies or treatments are applied and updated as required. 3.3. Costs and key performance indicators (KPIs) are monitored and controlled within enterprise budget requirements. 3.4. Staff members are given feedback on work progress and performance on a regular basis. 3.5. Regular records or reports are given to management on project progress. 3.6. Checking and commissioning are undertaken to ensure that the maintained or upgraded system or facility fits maintenance or design specifications and is effective and operable. 3.7. Budget for operations, maintenance or upgrade is checked and major discrepancies are reported to senior personnel.
4. Finalise and review operations, maintenance and upgrade activities	4.1. Clean up of work area, including repairs and storage of equipment, is supervised and condition report prepared. 4.2. Relevant operations, maintenance and upgrade data, observations or information are recorded legibly and accurately, and any out of range or unusual records checked. 4.3. Compliance and other required reports are prepared and conveyed to senior personnel advising of the effectiveness of operations, maintenance and upgrade, and recommendations made for improvements. 4.4. Staff are given feedback on their work performance. 4.5. New processes to improve performance are developed, as required, and trialled.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing problems, devising solutions and reflecting on approaches taken communicating and liaising with managers and external tradespeople and designers communicating information about operations, maintenance and upgrades to the work team, including establishing and documenting protocols and procedures assessing options for mechanisation or automation of process or activity, including the use of specialised contract services documenting plans, maintaining accurate records and writing reports establishing and monitoring performance targets for operations, maintenance or upgrade work team estimating and calculating resource requirements, machinery and servicing costs implementing management policies and procedures relating to retrofitting, upgrading or replacing components in work area providing feedback to team leaders and staff in the operation, maintenance or upgrade program, including the implementation and improvement of component efficiency planning, costing and scheduling operations, maintenance or upgrade requirements selecting and maintaining stocks of spare parts and backup components, including construction materials and tools. Literacy skills used for: documenting schedules, protocols and work procedures interpreting operating manuals and manufacturer instructions reading and analysing plans reading and writing reports. Numeracy skills used for: calculating and analysing KPIs estimating, measuring and undertaking calculations, such as measurements of length, time, area, volume, mass balance equations, and volumes and quantities of inputs and outputs of liquids, gases and solids monitoring project costs monitoring quantities of material or supplies against specified requirements and on-site usage patterns.
Required knowledge
federal, state, territory and local government laws and regulations relating to: environmental sustainability, particularly strategies and regulations/license conditions for waste and effluent minimisation and methods of disposal OHS for staff, management, contractors and visitors translocation of exotic or introduced species and biosecurity issues withholding periods when using chemicals or medications financial and administrative procedures such as cost control, budgeting, ordering and receiving of materials and services identification and adoption of best practice management impacts of inputs on systems and component operation and on maximum operation loads plan reading or interpretation project scheduling and management requirements for record keeping, data collection and analysis risk identification, assessment and mitigation or management, which may include emergency procedures and crisis/disaster management standards, manufacturer guidelines and approaches to the implementation of operations, maintenance or upgrade of systems and facilities containing high technology water treatment components, such as: association between water hydraulics, water chemistry and oxygenation, supersaturation and gas exchange biology of stock and environmental and husbandry requirements within RAS to achieve growth targets commissioning or start-up of new or upgraded systems or facilities customisation and retrofitting of components fish biology, physiology, breeding and life cycles in recirculation systems, including the impact and management of stress on culture or holding stock forward planning and risk management for events, such as blackouts, brownouts and equipment breakdowns importance of optimised production to achieve sound economic outcomes mechanical and technical aspects of recirculation systems, including energy use, mass balance, water hydraulics and flow, and pumps and pipe work monitoring basic and advanced environmental and water quality parameters nitrification and other bacterial process and requirements, including biofilter start-up, shock-loading and maintenance operations and maintenance of water treatment components, including back-flushing filters, cleaning (pigging) of water supply and disposal lines, and routine dry-outs optimal and critical levels for water quality parameters, such as temperature, pH (alkalinity/acid balance), dissolved oxygen, nitrogenous wastes and carbon dioxide training and instruction techniques for directing the learning of staff types of operations, maintenance requirements and servicing cycles for property, machinery and equipment use of KPIs for benchmarking within the system and against other systems or facilities.

Evidence Guide

EVIDENCE GUIDE
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 ability to plan and implement an operations, maintenance or upgrade program for a system or facility using high technology water treatment components. Assessment must confirm knowledge of: approaches to coordinating operations, maintenance or upgrade of a system or facility approaches to interpretation of design plans and specifications approaches to establishing protocols and procedures for carrying out maintenance and upgrade tasks.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should use of a RAS typically used in aquaculture, holding or ornamental facilities in the region. Resources may include: documentation relevant to the operations, maintenance or upgrade program, including design specifications for the components, system or facility to be maintained or upgraded staff that can be supervised in the operations, maintenance or upgrade of a system or facility personnel who have a role and responsibility in implementing and/or monitoring the effectiveness of the operations, maintenance or upgrade program.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) portfolio of supporting documentation that demonstrates, for example: the efficient operation of a system or facility using high technology water treatment components an improvement or implementation of an operations, upgrade or maintenance program an improvement or implementation of work procedure work diary, photographs or videos demonstration of required skill.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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, 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).
High technology water treatment components may include:	aeration or oxygenation equipment, such as aerators, aspirators, airlifts and fans components that regulate environmental and climate control factors, such as temperature, photoperiod and light intensity degassing systems for removing carbon dioxide and ozone, including the use of specialised air filters facilities and processes designed for health management, such as quarantine area, sterilising using ultraviolet (UV) light and ozone, and pasteurising using heat or steam mechanical/physical/solid, chemical and biological filtration devices (or a combination of two or more different types): biological filter: is part of an RAS where dissolved metabolic by-products are converted to less toxic forms by microbial action from a range of different bacteria, fungi and other microorganisms the most important function is the oxidation of ammonia to nitrite, and nitrite to nitrate (often called nitrification) chemical filter: examples include activated carbon, zeolites and other ion-exchange mediums is where a variety of chemical substances are used to treat water passing through them ozone and chemical, such as pH and alkalinity, adjustments are also made, sometimes in a separate area to the chemical filter mechanical/physical/solid filter: includes swirl separators, hydrocones, protein skimmers or foam fractionators, drum filters, belt filters, bead and other suspended media filters and screen filters is important to ensure organic loads going into biofilters are as low as possible to prevent the more competitive heterotrophic bacteria from taking over and reducing nitrification capacity is part of an RAS that removes solid organic matter and other wastes reduces the biological oxygen demand (BOD) for the system some degassing or carbon dioxide stripping can also take place ventilation systems, fans, blowers and humidifiers/ dehumidifiers water treatment devices, such as those that maintain pH (acid/alkaline) balance.
A recirculating aquaculture system (RAS) is:	a system in which at least some of the water is recycled one or more times back into the system after some form of treatment also called a closed system (which is the opposite to a flow-through or open system where there is little residence time for the culture water) where generally some form of water treatment with equipment or structures, particularly aeration or oxygenation and processing of nitrogenous wastes, is undertaken where a water exchange (replacement) rate of 5-10% per day is used to assist in maintaining water quality (particularly nitrate control).
Maintenance may be required due to:	acts of nature corrosion design problems equipment modifications incorrect use and accidents wear.
Design or upgrade specifications may include:	budget compliance with the standard specification and legislation and regulations of the relevant state or territory construction and power authorities construction materials construction method designated component or system environmental constraints equipment and resources location number owner preferences permits and licences product availability production requirement, including number, tonnage, timing and production characteristics quoting procedures schedule of licensed labour required security factors shape, colour and appearance size, volume and footprint area.
Culture or holding system or facility may include:	tanks, raceways and RAS live holding systems purging or depurating system display tanks, aquaria and aquascapes (ornamental industry) grow out facilities, hatcheries and nurseries water supply and disposal systems for closed and semi-closed systems pest, predator and disease control structures harvested stock holding structures, tanks, bins and cages.
Work plans or schedules may include information on:	contingencies for responding to partial or full system shutdown, stock stress or mortalities contingency plan to address staffing and equipment supply problems costs and budget details date and time tasks are to be undertaken designated jobs tasks, directions or designs environmental impact control measures expected time required to complete activities hazard identification, risk assessment and risk control measures local, state, territory and federal government regulations location maintenance schedule for particular items of equipment manufacturer guidelines or instructions materials, supplies, tools, equipment or other resources required monitoring and reporting requirements and procedures, including logs or checklists non-conformance or incident/fault reporting procedures OHS procedures, including PPE requirements order of activities other members of work team and their roles, responsibilities and skills pre- and post-operational and safety checks preferred supplier list and resources required by external workers and tradespeople routine maintenance procedures specific structures or components standard for completed activities the person in charge.
Worksite may include:	depots hatchery, nursery, grow out and holding facilities laboratories post-harvest or processing facilities staff amenities stock and quarantine treatment facilities storage areas workshops.
Risks may include those associated with:	environment infrastructure, plant and equipment OHS for staff, contractors and visitors product quality and food safety stock.
Environmental parameters may include:	activity of pests, competitors and predators light turbidity water flow water level or depth.
Water quality parameters may include:	alkalinity BOD chlorine or chloramines dissolved carbon dioxide dissolved oxygen general water hardness level of nitrogenous wastes, such as ammonia, nitrite and nitrate, and contaminants and pollutants pH (acid/alkaline balance) phosphates redox potential salinity or conductivity temperature total dissolved solids.
Contingency plans to address:	adverse weather conditions and acts of nature, such as flood or fire breakdown of components bypass of components compromised water source disease outbreaks emergency procedures non-standard water quality parameters risks to culture stock during emergency shutdowns or breakdowns risks to environment risks to infrastructure and equipment risks to product quality and food safety.
Resource and supply provisions may include:	machinery, equipment and materials, including welders (e.g. arc, gas and metal inert gas [MIG]), lathes, bench presses, multimeters and ohm meters, inspection pits, lifting and support equipment (e.g. jacks, overhead gantry and blocks), power tools (e.g. grinders and drills), and hand tools (e.g. spanners, hammers and screwdrivers) workshop storage requirements, including racks for commonly used steel angle, rods, tube metal and wire, or boards for orderly placement of tools.
Records or reports may include:	associated equipment and infrastructure checklists, data sheets, inventory and stocktakes culture or holding stock species dates, times and progress against timelines of activities or events details related to culture or holding structures or systems electronic or hard copy Gantt chart graphs, charts and tables KPIs operation and maintenance details and other outcomes achieved personnel and subcontractor performance data problems experienced and strategies to overcome them.

Unit Sector(s)

Not Applicable

Co-requisite units

Co-requisite units

Custom Content Section

Functional Area

Functional Area

Functional Area	Aquaculture operations

SFIAQUA411A Manage water quality and environmental monitoring in enclosed systems

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves developing and implementing a water quality and environmental monitoring and management program, including developing workplace procedures for others involved in water quality monitoring and maintenance activities. It covers interpreting and analysing water quality and environmental data, developing management strategies and solving problems and manipulating water chemistry in pond, tank or raceway systems. 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 of the Unit

Application of the unit	This unit has application to any enclosed aquaculture or holding facility. Aquaculture and ornamental production and holding facilities are subject to environmental protection regulations as a condition of their operating permit. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop a water quality management program	1.1. Monitoring schedule is developed to identify routine water quality and environmental parameters to be measured, their frequency and the monitoring method. 1.2. Workplace procedures are developed for routine water quality, environmental monitoring and routine management of culture or holding water. 1.3. Data collection and record management activities are organised.
2. Oversee non-routine water quality monitoring, sampling and manipulation	2.1. Potential problematic non-routine parameters are identified and measurement methods developed. 2.2. Monitoring and sampling are carried out, and external analysis arranged. 2.3. Effects of health treatments on the quality of the culture or holding water are identified and managed.
3. Analyse and present data in tables and graphs	3.1. Water quality and environmental data is checked to identify transcription errors or atypical entries. 3.2. Data is accurately presented in tables and graphs. 3.3. Data is analysed; recognise and report on features and trends in data.
4. Assess and adjust water for cultured or held stock	4.1. The suitability of supply water for cultured or held stock is assessed. 4.2. Husbandry practices which impact adversely on water quality are identified and modifications made to practices to minimise impacts. 4.3. Water chemistry is manipulated to improve water quality. 4.4. Management strategies based on data collected are identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing and interpreting graphs and trends in data developing measuring methods in response to potential problematic water quality factors scientific skills to manipulate water chemistry unit conversion using computer software for analysing data and presenting information. Literacy skills used for: analysing and reporting on data writing procedures. Numeracy skills used for: applying mathematical concepts, such as decimals, ratios, proportions and percentages calculating perimeters, areas, volumes and angles calculating scientific quantities, such as concentration using significant figures, rounding off, estimation and approximation.
Required knowledge
interaction between stock, water chemistry and husbandry practices monitoring equipment options, operation, calibration and limitations procedures for collecting, storing, retrieving and communicating data procedures for verifying data and rectifying mistakes relevant scientific and technical terminology, such as precision, accuracy, units, significant and standard deviation water chemistry and interaction between parameters.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Assessment must confirm the ability to: develop a valid and appropriate water quality management program develop realistic management strategies based on analysis of data presents accurate data in the required format recognise obvious trends in data recognise the difference between routine and non-routine water quality parameters respond to non-routine water quality emergencies. Assessment must confirm knowledge of: interaction between stock, water chemistry and husbandry practices monitoring equipment operation, calibration and limitations water chemistry and interaction between parameters.
Context of and specific resources for assessment	This unit of competency is to be assessed in the workplace or simulated workplace environment. Resources may include: data sets and records computer and relevant software relevant enterprise procedures measurement equipment and rearing units.
Method of assessment	The following assessment methods are suggested: case studies of non-routine situations to assess the candidate's data analysis and management strategies feedback from supervisors and peers observation of the candidate as they measure non-routine parameters and manipulate water chemistry questions to assess understanding of relevant procedures and trends in data review of records transcribed, maintained or stored by the candidate review of work procedures, data sheets, calculations, graphs and tables prepared by the candidate.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	aquaculture regulations, permits, licences, quotas, catch restrictions, and other compliance requirements, including international treaties and agreements ESD principles, environmental hazard identification, risk assessment and control Indigenous native title, land claims and cultural activities, including fishing by traditional methods 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.
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, 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) hard hat or protective head covering hearing protection (e.g. ear plugs and ear muffs) 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).
Routine water quality and environmental parameters may include:	alkalinity ammonia dissolved oxygen hardness nitrate nitrite pH salinity and conductivity temperature turbidity (e.g. secchi disc and transparency).
Monitoring method may include:	observations surveys tests and measurements.
Data collection may include:	computer software data loggers data sheets.
Manipulation may include:	adding chemicals (e.g. lime, copper sulphate, sodium bicarbonate, salt and magnesium sulphate) changing husbandry practices (e.g. feed composition, handling techniques stocking densities, aeration and filtration - biological and mechanical).
Non-routine parameters may include:	bacterial levels, such as E. coli and faecal coliforms biological oxygen demand (BOD) carbon dioxide, methane and hydrogen sulphide gas changes in native land-based and/or aquatic life around the farm, including macro-invertebrates and macrophytes clay content of soil and types of sediments contaminants/chemicals, including pesticides, herbicides and heavy metals dissolved or suspended solids or wastes ozone phosphorus (total and orthophosphate) presence of severe weather conditions (e.g. king tides, extreme temperatures and fluctuations) redox potential soil or sediment pH toxic micro-algae.
Measurement methods (non-routine parameters) may include:	external laboratory tests meters spectroscopy test kits (e.g. colorimetric and titration).
Data may be presented in the form of:	charts graphs tables Data could also take the form of semi-quantitative observations and be expressed on a scale (for example, 1 to 4 or + to ++++).
Analysed may include:	calculations including percentage content, such as protein and phosphate concentration, such as mg/L, ppm conversions between SI units industry specific ratios, such as feed conversion ratio (FCR) and NPK percentages, fractions and decimals ratios, such as mass to mass, mass to volume and volume to volume percentages significance variables, such as flow rates volumes (L, ML, tonne) of rearing and holding facilities comparison with/between: feed types industry standards rearing units scientific standards and literature sites stockings.
Features and trends in data may include:	increasing/decreasing data and rate of change maximum and minimum values outliers, and data beyond control limits or normal range spread of data.
Husbandry practices which impact adversely on water quality may include:	cleaning practices disease management practices feed types and schedule filtration systems holding and rearing facilities stocking densities.
Management strategies may include:	modifying: cleaning and quarantine procedures equipment fallow period feed type monitoring program stocking rate water treatment.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA413A Develop emergency procedures for an aquaculture enterprise

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is equivalent to SFIAQUA412A Develop emergency procedures for on-land operations

Unit Descriptor

This unit of competency involves developing emergency procedures, contingency plans and loss minimisation strategies to overcome identified on-land threats or hazards to enterprise products, personnel and assets, natural resources and environment.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

This unit has application to on-land, inland water, estuarine and sea-based aquaculture and ornamental production and holding facilities. It does not apply to vessel emergency procedures.

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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Nil

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify hazards and implement general readiness actions	1.1. All emergencies and hazards to enterprise products, personnel and assets, natural resources and environment are identified 1.2. Input of managers and stakeholders is sought in identifying potential emergencies and developing a risk register 1.3. Appropriate authorities and emergency agencies are identified and liaised with to identify potential risks 1.4. On-facility and external monitoring and warning systems provide sufficient time to allow risk management contingency plan or loss minimisation strategy to be implemented or accessed 1.5. Labour, materials, equipment and liaison procedures with emergency agencies sufficient to implement the contingency plan are determined and acquired 1.6. Rosters or shifts and contact telephone numbers of staff and emergency agencies are maintained and periodically updated with version control 1.7. Equipment and resources needed to minimise, remove or deal with threats and emergencies are marked and kept operational 1.8. External specialists are briefed on management policies and priorities
2. Develop contingency plans and emergency procedures	2.1. Contingency plans are developed that address risks in consultation with experts, if required 2.2. Emergency procedures are developed to address a range of possible emergency situations in consultation with experts, if required 2.3. Actions to be taken during incidents and emergencies are prioritised and documented, checks made and all legal requirements are met 2.4. Practical drills are undertaken to test contingency plans and emergency procedures 2.5. Costs and benefits of contingency plans or emergency procedures are evaluated and refined, if necessary
3. Implement risk management contingency plans and emergency procedures	3.1. Copies of specific contingency plans and emergency procedures are lodged with relevant authorities and emergency agencies 3.2. Specific risks and severity of incidents are identified and appropriate risk management contingency plans selected 3.3. Staff and resources are mobilised and areas of responsibility confirmed 3.4. Professional or external assistance is obtained, appropriate to the complexity of the emergencies and financial risk 3.5. Emergency procedures are undertaken and liaison with emergency agencies maintained 3.6. Loss minimisation is maintained until risk has passed 3.7. Emergency debrief is undertaken 3.8. Personnel and resources required for post-incident activities are identified and supported
4. Improve the contingency plans	4.1. Responses to threats and emergencies are monitored in consultation with appropriate authorities and emergency agencies 4.2. Overall performance of the contingency plan is regularly analysed for currency and functionality to ensure business stability and profitability 4.3. Results of regular analysis are documented promptly and appropriately reported to managers and key personnel 4.4. Information on alternative risk management strategies is assessed to determine relevance and possible application in existing or potential situations 4.5. Innovations are tested on-site to determine their suitability and adaptability to individual circumstances 4.6. Innovation benefits and costs are assessed and decisions made on adoption 4.7. Management is briefed on outcomes and recommendations made for improvements

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: applying documented emergency procedures in own organisational environment communicating effectively with emergency services personnel communicating effectively with workplace personnel at all levels issuing instructions in an authoritative manner during unusual circumstances gathering information from different sources to identify possible threats and emergencies and any deficiencies in response participating in basic training in emergency procedures, such as induction training relating to people from a range of social, cultural and ethnic background and physical and mental abilities literacy skills to: reading technical and legislative material writing reports and emergency procedures numeracy skills to analysing statistical data in determining risk assessing and comparing cost of risk management strategies
Required knowledge
Required knowledge includes: awareness of media impacts to the enterprise, industry and stakeholders emergency alerting systems, signals and instructions typically used within industry workplaces government regulations and requirements of authorities/agencies hazards and precautions during an emergency or evacuation, including checking and accounting procedures information needs of emergency response agencies at time of reporting OHS legislative requirements as they relate to risk management own workplace: characteristics and composition of the workforce as they impact on emergency/threat response, such as language, literacy, numeracy, communication skills, cultural background, gender, workers with special needs, labour market changes, part-time, casual or contract workers, shift work and geographical essential actions of self and other key personnel in the workplace location of emergency procedures, equipment and evacuation assembly areas organisational emergency procedures, including various roles of the workplace emergency personnel workforce needs and entitlements post-emergency, incident and accident principles of effective liaison with emergency service personnel, including ensuring that there is no interference or hindrance to their action principles and priorities for evacuation, including checking and accounting procedures principles of trauma and recovery priorities and limitations of workplace response to threats and emergencies risk factors involved in operating an aquaculture enterprise role, responsibility and authority of emergency response personnel and principles of effective liaison to ensure that there is no interference or hindrance to their action situations when evacuating is required and when evacuation is inappropriate, including circumstances where evacuation processes may need to be modified

Evidence Guide

EVIDENCE GUIDE
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 and maintain contingency plans and emergency procedures in response to potential emergency situations Assessment must confirm knowledge of: risk factors likely to impact on enterprise products, personnel and assets, natural resources and environment risk management process
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Competence should be across both preparedness and actual or simulated threat or emergency response. Resources may include: access to suitable venue for simulated situations access to workplace documentation case study for simulation exercise cooperation of third parties and others operational aquaculture facility
Method of assessment	The following assessment methods are suggested: actual preparation for, and management of, threats and emergencies case studies role-plays scenarios simulation work-based project
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 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 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
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)
Emergencies and hazards may include:	biological (e.g. pests, predators, diseases and toxic algal blooms) climatic (e.g. flood, storm, drought and wave action) earthquakes, landslide and other natural disasters emergencies requiring evacuation environmental damage or losses external emergencies (e.g. industrial disputation, traffic accidents resulting in non-supply of key resources and political events) falls from heights, drowning, electrocution and other serious injury events fires and explosions food safety and hygiene/Hazard Analysis Critical Control Points (HACCP) hazardous substance and chemical spills, pollution or contamination human (e.g. poaching, vandalism and malicious damage, theft, unintentional mishaps, loss of key staff and professional incompetence) internal emergencies (e.g. loss of power, gas or water supply and structural failure/collapse) machinery malfunction or breakdowns monetary, financial and economic loss/failure OHS for staff, contractors, visitors and bystanders property, infrastructure, plant and equipment failure quality product failure, contamination or loss security emergencies (e.g. criminal or terrorist activities, disturbed person and bomb scares) stock, catch, product or asset loss stock escapees and stock attacks to humans and other animals vehicle accident
Risk register may be an internal or external document customised for the workplace and includes:	list of hazard and emergencies, their location or work zone, associated task, activity or work process, people and equipment risk list of possible control measures or corrective actions, proposed dates for implementation, and responsible person or authority list of the risks identifying: an indication of the likelihood of that consequence occurring possible consequences or outcomes in terms of injury or damage scenarios or circumstances under which injury or damage may occur the results of risk assessment
Appropriate authorities and emergency agencies may include:	AQIS ambulance coast guard DISPLAN Environmental Protection Authority (EPA) fire brigade, country fire authority fisheries inspectors HAZMAT and chemical use inspectors Landcare, Waterwatch, Coastcare and catchment management groups local government Marine Board Neighbourhood/Rural Watch OHS authorities other government departments Parks and Wildlife Services police/marine police rescue helicopter State Emergency Services (SES)
Monitoring and warning systems may include:	alarms communications equipment EPIRB electronic surveillance equipment personal locator beacons staff and external observations water quality monitoring equipment weather gauges and reports
Risk management contingency plans or loss minimisation strategies may include:	buildings and structures designed to withstand flood/storm computer analysis and modelling tools disaster or emergency management tools disease, pest or predator treatments or controls emergency or backup equipment emergency drills enterprise-specific OHS procedures, policies or standards: first aid procedures or emergency evacuation hazardous substance and dangerous goods handling, transport, storage and use facility design: building design and materials clearings, fences and levees fire doors and sprinkler systems monitoring alarms lights (e.g. security and warning) fire fighting operations insurance move or harvest stock and culture or holding structures minimise escapees site location
Post-incident activities may include:	clean up of damaged structures, assets and equipment containment of personnel and bystanders in evacuation or safe area first aid media support and counselling for personnel involved or affected viability of continuing business or sections of business

Unit Sector(s)

Aquaculture operations

SFIAQUA501C Develop a stock nutrition program

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves developing and improving a stock nutrition program for an aquacultural or ornamental enterprise. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for aquaculture culture and holding environments that rely in full or in part on formulated feeds. A stock nutrition program is closely associated with the enterprise production plan and stock health program. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan a stock nutrition program	1.1. Nutritional requirements (daily and seasonal) of cultured or held stock are determined from published data on species, research programs, historical records, industry practice and enterprise procedures. 1.2. Mechanisation or automation of process or activity, including the use of specialised contract services, is researched and benefits identified. 1.3. Plan is developed to ensure adequate nutrition is provided to achieve appropriate stock condition in line with the enterprise production plan. 1.4. Plan responds to different nutrition requirements during a range of conditions over the growing cycle of the stock. 1.5. The most cost-effective approach to applying the required nutrients is determined. 1.6. Selected foods in the nutrition plan are researched to identify and minimise risk of adverse side effects on stock or stock culture or holding environment. 1.7. Nutrition plan is documented and communicated to supervisors and management.
2. Monitor and improve the stock nutrition program	2.1. Implementation of the program is monitored by stock testing to ensure requirements of the enterprise production plan are achieved. 2.2. Nutrition program is reviewed and monitored to ensure it remains responsive to changing conditions. 2.3. New feeds or formulations are tested and introduced into nutrition program, if suitable. 2.4. Appropriate courses of action are implemented to alleviate or overcome identified shortcomings in the program. 2.5. Remedial action undertaken is documented and reported to management.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing data as the basis for making improvements to the stock nutrition program conveying information on nutrition program to personnel for implementation monitoring the stock nutrition program planning skills to develop a nutrition program testing feeds, water and stock researching nutritional information and mechanisation or automation options for feeding and monitoring reporting on remedial actions to management. Literacy skills used for: documenting programs reading and interpreting enterprise production plan reading and researching technical literature recording information writing and presenting reports. Numeracy skills used for: analysing the cost-effectiveness of the stock nutrition program statistical analysis of data in nutrition or feeding trials.
Required knowledge
feeding behaviour of stock feed delivery methods feed preparation feeding strategy macro and micro-elements nutrient cycling nutriment deficiency or toxicity symptoms nutritional requirements of specific stock nutriment uptake by stock relationship between environmental and water conditions and nutriment availability to stock mechanisation or automation of process or activity sources of stock nutriments use of specialised contract services.

Evidence Guide

EVIDENCE GUIDE
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 cost-effective stock nutrition program for cultured or held stock that takes into account the stock nutritional requirements under a range of conditions, the enterprise production plan and ESD principles. Assessment must confirm knowledge of: feeding strategy feed delivery methods feeding behaviour feed preparation macro and micro-elements nutrient cycling nutriment deficiency or toxicity symptoms nutritional requirements of specific stock nutriment uptake by stock relationship between water characteristics and nutrient availability to stock sources of stock nutriments.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. To assess a stock nutrition program as cost-effective and meeting stock requirements under a range of conditions, the assessment period should be over at least one (1) full production cycle. Resources may include: research material relating to stock nutrition.
Method of assessment	The following assessment methods are suggested: case study analysis practical exercises project (work or scenario based) written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ESD principles, environmental hazard identification, risk assessment and control aquaculture regulations, permits, licences, quotas, catch restrictions and other compliance requirements, including international treaties and agreements 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.
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 stock health and welfare, especially for handling, holding, transport and slaughter 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).
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.
Benefits may include:	environmental, which may result from: better control of water quality variables within acceptable range less contaminants multi-purpose facilities, such as polyculture, aquaponics and hydroponics reduced waste to remove or treat reduced expenses, which may result from: improved food conversion in stock less manipulation of water quality variables or stock culture or holding structures less waste to be treated or removed more efficient energy use reduced labour requirement for feeding activities.
Stock condition may include:	colour fullness general appearance maturation condition meat yield shape size weight.
Range of conditions may include:	disease or parasite infestation feeding history life cycle phase pest activity predator activity seasonal influences stock density time of day water flow or water management practices water quality characteristics weather, climate.
Approach may include:	augmentation (fertilisation) of culture water to increase food levels feed delivery and feeding behaviour provision of formulated or supplementary feeds provision of live or cultured feeds selection of sites for extensive (natural) feeding.
Stock culture or holding environment may include:	closed (recirculation) systems open semi-closed.
Stock testing may include:	condition factor dissections food conversion ratios general appearance growth rates nutritional profile of carcass or meat on site or off site proximate analysis of carcass, meat and yield.
Remedial action may include adjustments to:	feed delivery feed scheduling ingredients or formulations stocking densities water management practices.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA502C Develop and implement an aquaculture breeding strategy

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves developing and implementing a breeding strategy, determining breeding objectives and broodstock or progeny selection criteria and applying them to an aquaculture or ornamental enterprise. 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 of the Unit

Application of the unit	This unit has application to aquaculture and ornamental enterprises that undertake breeding. It may be a dedicated breeding facility or be part of a vertically integrated production enterprise. Breeding enterprises operate under strict permits that stipulate requirements necessary to comply with environmental protection regulations. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine breeding objectives	1.1. Breeding strategy requirements are determined taking into account the capacity of the facility, relevant characteristics of cultured or held stock and marketing and production plans. 1.2. Breeding and production records are interpreted and used as the base line for breeding strategy. 1.3. Economic assessments are undertaken to establish the feasibility of breeding objectives. 1.4. Selection aims or goals are determined according to enterprise or customer requirements.
2. Determine and apply selection criteria	2.1. Visual and objective methods of good stock selection are determined. 2.2. Criteria are established for female and male selection. 2.3. Broodstock that fail to meet selection criteria are culled. 2.4. Broodstock and genetic material are identified, samples sent for analysis by external laboratory, results received and genetic and disease implications assessed.
3. Manage the breeding program	3.1. Breeding facilities are planned and managed to meet veterinary guidelines and broodstock requirements. 3.2. Broodstock maturation or spawning treatments, where applicable, are implemented. 3.3. Fertilisation and progeny rearing strategy is determined according to breeding objectives. 3.4. Stock for sale are identified according to the breeding strategy and sale complies with ESD principles and environmental protection permit requirements. 3.5. Breeding objectives are evaluated. 3.6. Replacement broodstock are selected according to the breeding strategy. 3.7. Mechanisation or automation of process or activity, including the use of specialised contract services, is researched and recommendations made to management. 3.8. Data from stock selection and sales is gathered and analysed to determine the success of the breeding program against breeding strategy and objectives. 3.9. Breeding plan is documented to detail all procedures and updated for changes in the breeding objectives. 3.10. Personnel are directed on the implementation of the breeding plan.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing economic and production data calculating genetic gain and evaluating it developing breeding strategy and setting breeding objectives directing personnel on implementing the breeding plan researching veterinary guidelines and broodstock requirements selecting female and male broodstock selecting genetic resources. Literacy skills used for: compiling detailed stock records designing and documenting programs interpreting laboratory reports and permit requirements reading and assessing literature. Numeracy skills used for: calculating percentage per proportion of sexes used, and traits passed on to progeny counting stock.
Required knowledge
assessment criteria to determine the effectiveness of breeding basic principles of genetics breeding and life cycle biology of cultured or held stock breeding strategy available breeding techniques and programs which maximise genetic gain economic assessment of production characteristics genetic development in aquaculture and ornamental stock mechanisation or automation of process or activity risks associated with breeding program use of specialised contract services.

Evidence Guide

EVIDENCE GUIDE
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: select desired trait select suitable broodstock and genetic material plan and manage breeding facilities implement maturation or spawning treatments manage the breeding program assess effectiveness of strategy. Assessment must confirm knowledge of: assessment criteria to determine effectiveness of breeding strategies breeding and life cycle biology of culture stock breeding strategies.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Assessment will need to cover several breeding cycles and at least two (2) species common to the region. Resources may include: broodstock and genetic material broodstock handling facility.
Method of assessment	The following assessment methods are suggested: 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

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:	ESD principles, environmental hazard identification, risk assessment and control aquaculture regulations, permits, licences, quotas, catch restrictions and other compliance requirements, including international treaties and agreements 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 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.
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).
Breeding strategy requirements may include:	crosses and use of hybrids emasculation or single sex manipulation induced spawning natural spawning other sterilising methods polyploidy source of broodstock (wild caught or captive breed) check for local strains source of stock (wild caught or captive breed) - check for local strains stripping of gametes.
Facility may include:	broodstock holding facility nursery spawning and larval rearing facility (hatchery).
Characteristics of cultured or held stock may include:	numbers required optimum size or grade to stock culture units optimum time to stock culture units size or life cycle phase required.
Economic assessments may include:	condition costs and benefits of alternative strategies feed conversion ratio (FCR) growth rates percentage improvement per generation proportion of desired traits survival rates and hardiness.
Selection aims or goals may include:	breeding goals disease resistance family selection criteria faster growth improved production history improved profitability improved survival hardiness strain selection criteria.
Visual methods may include:	age general appearance and colour percentage deformity sex ratio size temperament.
Objective methods may include:	body weight condition and gonad maturation disease infestations or parasites disease susceptibility and survivability flesh colour and condition growth rate previous breeding success standard selection indices vitality and hardiness.
Genetic material may include:	cell cultures ova (non-fertilised and fertilised) sperm.
Maturation or spawning treatments may include:	eyestalk and ablation food availability hormonal or chemical light pH salinity stripping of gonadesgonads temperature tidal or water flow.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA503C Establish an aquacultural enterprise

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves establishing an aquacultural or ornamental business or enterprise. An enterprise may be interpreted as a development initiative which will involve commitment of resources to support an activity that will have achievable outcomes. Competency involves the self-directed development of knowledge with substantial depth across a number of areas with a range of skills. Business planning and management competencies are usually used independently and are substantially non-routine. Significant judgement is required. 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 of the Unit

Application of the unit	This unit applies to a start-up business or an established business expanding its production levels or changing its production focus to a new species or development stage. Examples might be a new hatchery shed, production unit facility or a consulting or advisory service. The establishment of an enterprise is likely to be undertaken alone or under limited guidance in line with a broad plan, budget or strategy. Designing and planning of stock culture or holding systems and structures are covered in SFIAQUA508C Plan and design stock culture or holding structures and systems. Designing and planning water supply and disposal systems are covered in SFIAQUA507C Plan and design water supply and disposal systems. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Define enterprise requirements	1.1. Target market opportunity or business need is defined based on appropriate evidence, industry practice and reasoned argument or analysis. 1.2. Selection of species, culture technology and size of operation are based on this analysis and included in business plan. 1.3. Mechanisation or automation of process or activity, including the use of specialised contract services, is researched and introduced. 1.4. Legal requirements impacting on a proposed enterprise are identified.
2. Choose a worksite	2.1. Property market is scanned for purchase or leasing possibilities, and site is decided upon based on business plan. 2.2. Contractual arrangements are entered into based on legal requirements and business plan.
3. Develop a worksite plan	3.1. Features of the site are incorporated into worksite plan to allow most effective construction program. 3.2. Construction plan, including budget and work schedule is drawn up in consultation with senior personnel taking into account appropriate considerations. 3.3. Relevant building or development permits or approvals are obtained.
4. Coordinate construction	4.1. Appropriate labour, materials and resources are organised and construction undertaken according to construction plan. 4.2. Contractors, consultants and construction work are monitored against drawings and work plans, and negotiation undertaken, where necessary. 4.3. Site is commissioned, ensuring all systems are operational and according to plans and permits or approvals.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
choosing an efficient worksite fit for purpose consulting with senior personnel on construction plan, budget and work schedule coordinating construction, approvals and permits decision making negotiating with contractors, consultants, suppliers and property agents planning to: define site requirements from business plan develop a construction plan, including a budget and work schedule researching: legal requirements market opportunities mechanisation and automation specialised contract services. Literacy skills used for: interpreting aquaculture engineering publications reading and interpreting contracts reading and interpreting work plans, specifications and drawings reading and writing business plans and worksite construction plans researching and analysing information and data. Numeracy skills used for: drawing up budget and work schedules interpreting work and site plan specifications negotiating with contractors and consultants.
Required knowledge
contract and building laws and regulations management and employment of contractors and consultants mechanisation or automation of process or activity project and budget management selection of market, species, technology, site and size of operation site plans, specifications and working drawings use of specialised contract services.

Evidence Guide

EVIDENCE GUIDE
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 t his unit	Assessment must confirm the ability to: plan for the development of an aquaculture enterprise and implement the plan. Assessment must confirm knowledge of: business planning culture technology regulations impacting on an aquaculture enterprise site selection species selection.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. The enterprise may be a new business, or a new enterprise within an existing business. Resources may include: budget business plan.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) work scenario or case study written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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).
Worksite may include:	depots growing or holding facilities hatchery and nursery office and administration post-harvest or processing facilities shop storage areas workshops.
Construction plan takes into account:	business planning climatic conditions and changes ESD and OHS requirements marketing requirements production amounts/scheduling seasonal variations of production cycle staff and contractor availability strategic direction of business.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA504C Plan environmentally sustainable aquacultural practices

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves planning and implementing strategies and systems for sustainable environmental and socioeconomic aquacultural or ornamental practices in the workplace. 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 of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare and implement environmental strategies	1.1. Environmental and aesthetic values are assessed for enterprise location, cultured or held stock, construction and operation. 1.2. Financial and other resources are identified and allocated for environmental management within the enterprise. 1.3. Environmental management strategies that ensure compliance with legislative requirements are incorporated into risk mitigation procedures. 1.4. Strategies are assessed for their effectiveness in reducing environmental impacts from the enterprise, including ongoing reduction of waste, adverse impacts with wildlife and other resource users/uses, as well as energy and water efficiency. 1.5. Newly available technologies are incorporated into environmental management strategies if found practicable and feasible. 1.6. Professional assistance is obtained appropriate to the complexity of the task and financial risk involved and appropriate bodies consulted. 1.7. Any community concerns are identified and addressed in the development of strategies. 1.8. Environmental management plan is designed based on risk identification and mitigation procedures. 1.9. Environmental management plan reflects the requirements of the business plan, production plan and other planning parameters and is achievable with the enterprise's resources and budget. 1.10. Water quality and ongoing environmental monitoring plans are developed and documented, and areas of responsibility communicated to staff. 1.11. Mechanisation or automation of process or activity, including the use of specialised contract services, is researched and introduced.
2. Design a waste management system	2.1. Wastes and outputs are identified for inclusion in the waste water management system. 2.2. Waste water management system ensures collection, treatment, storage and re-use of stock and other facility wastes in the most efficient manner. 2.3. Where appropriate, materials and consumables obtained by the enterprise are from recycled or re-useable materials and obtained in amounts that result in packaging and waste reduction. 2.4. Composting, shredding, re-using and recycling are used as and when appropriate. 2.5. Waste disposal contractors are identified, terms negotiated and business awarded according to the environmental management plan. 2.6. Performance of the contract is monitored and action taken where variance is identified.
3. Conserve energy resources	3.1. Machinery purchase, management and operation procedures reflect efficient use of machinery to reduce fuel usage and emissions or discharges. 3.2. Energy used for heating, cooling, lighting and operation of remote appliances is efficient and from alternative sources where appropriate and available. 3.3. Design of buildings and structures takes into consideration the use of passive energy for lighting, heating and shelter.
4. Conserve water resources	4.1. Water is managed to optimise its use. 4.2. Contamination of water effluent with chemicals or wastes is minimised through sound utilisation strategies. 4.3. Settlement ponds, effluent treatment works and waste reduction processes are used appropriately.
5. Minimise adverse interactions with wildlife and other resource users	5.1. Potential interactions with wildlife and other resource users are identified and regularly assessed for level of adverse impacts. 5.2. Strategies are developed to mitigate adverse interactions.
6. Undertake an environmental audit	6.1. Environmental audit takes into consideration relevant factors. 6.2. Reports are prepared according to enterprise, customer and legal requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with work teams and management relating to people from a range of social, cultural and ethnic backgrounds and physical and mental abilities consulting with external bodies/agencies, community groups and industry specialists conserving energy resources managing water use minimising waste preparing and implementing strategies undertaking an environmental audit. Literacy skills used for: interpreting aquaculture engineering publications interpreting technical and regulatory documents writing an environmental audit report. Numeracy skills used for: allocating financial resources calculating energy and water efficiency assessing financial risk applying formulae for design criteria, such as water flows, pump effectiveness, temperature control and oxygen injection.
Required knowledge
antibiotic, pesticide and herbicide resistance effect of effluent on plants, animals and environment energy flows and food webs environmental control standards land catchment and coastal processes legislative requirements, including OHS, HAZCHEM, duty of care and dangerous goods noise, dust, odour and light control nutrient cycling principles of composting and waste management principles of integrated and sustainable agriculture and aquaculture systems mechanisation or automation of process or activity risk identification and reduction soil testing processes and procedures and results interpretation use of specialised contract services.

Evidence Guide

EVIDENCE GUIDE
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 environmental management strategies and systems that use available resources and meet enterprise procedures and legislative requirements, and to communicate these to staff. Assessment must confirm knowledge of: aquaculture systems effects of chemicals and water quality on aquatic organisms regulations impacting on aquaculture.
Context of and specific resources for assessment	Assessment is to be based around an actual aquaculture enterprise or simulated through a detailed case study. Resources may include: models and farm hatchery components.
Method of assessment	The following assessment methods are suggested: work-based project work-based scenario or case study written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 organisms, 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).
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.
Wildlife may include:	introduced species native fauna native flora protected areas protected species.
Other resource users/uses may include:	commercial and recreational fishing commercial, Indigenous and recreational shipping divers, swimmers, water skiers and wind surfers farmers, agriculturists, foresters and industrialists heritage areas, national parks and marine parks Indigenous and other community groups naturalists, bird watchers and botanists owners of neighbouring land or housing.
Appropriate bodies consulted may include:	Coastcare and Landcare and catchment management groups consultants and specialists councils governments non-government organisations and other stakeholder groups provision for the evaluation of environmental assets for insurance purposes statutory bodies.
Planning parameters may include:	access to: land power water other inputs or materials area available for waste distribution/storage/treatment capacity availability of water, ground water levels, water re-use or recycling systems chemical use climate culture or holding system type disease status within the stock exotic stock regulations/notifiable diseases financial resources future increases in stock numbers and individual sizes (biomass) future increases in supplementary feeding intensity of operations labour resources minimise escapes minimise genetic interaction proximity to neighbours quarantine requirements siting of culture or holding structures in relation to areas where wastes will be collected soil and water type stock flow alterations stock species, type and numbers stock transfer/movement topography volume of waste currently produced, future trends, relevant legislation and regulations relating to waste management whole farm planning.
Waste water management systems may include:	composting and worm farms filter feeding species and aquatic plants or seaweeds integrated aquaculture or agriculture, hydroponics or aquaponics spreading irrigation to paddocks, crops or trees recycling self-composting toilets and septic tanks settlement ponds or lagoons and constructed wetlands.
Efficient may include:	cost-effectiveness effective conservation of waste into a useable forms efficiency in overall design and operation environmental friendliness labour relations maximising benefit from recycled wastes meeting the legal requirements resource utilisation efficiency, recycling or reuse.
Emissions or discharges may include:	gas light liquids and solids noise odour and fumes particulates and dust smoke vapour.
Alternative energy sources may include:	biogas solar generators, tubing and panels water generators (hydro-electric) wind generators.
Design of buildings and structures may include:	building materials cavity sizes location and construction of windows orientation of building or structure planting surrounding the building or structure self-composting toilets use of colour waste disposal windbreaks workplace services for employees.
Relevant factors may include:	topography and characteristics of area, including: ambience biology climate current policies and practices energy use flora and fauna geology heritage hydrology noise, dust, light and odour control oceanography overburden of vegetation presence of protected species surrounding human activities surrounding vegetation and wildlife water availability and use.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA505C Plan stock health management

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves planning for stock health management, including developing and communicating enterprise procedures for managing and monitoring stock health and welfare. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop a stock health management program	1.1. Stock health issues are identified from published data, historical records and industry consultation. 1.2. Management options are defined relative to desired quality, quantity and productivity requirements of marketing and production plans. 1.3. Health plan is developed which defines enterprise procedures and specific responsibilities of operational elements to achieve required outcomes. 1.4. Plan is communicated effectively and systems are established to assess if required outcomes are achieved. 1.5. Mechanisation or automation of process or activity, including the use of specialised contract services, is researched and introduced.
2. Develop a stock monitoring program	2.1. The production, marketing, seasonal and environmental influences on stock health issues are identified and taken into account when selecting monitoring methods. 2.2. Monitoring plan defines procedures and specific responsibilities of operational elements to achieve required outcomes. 2.3. Plan is communicated effectively and systems are established to assess if required outcomes are achieved. 2.4. Professional assistance is sought where appropriate.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with work teams and management consulting with industry health specialists organising systems to support health plan planning researching stock health issues, options for mechanisation or automation and specialised services undertaking a health analysis on stock using a microscope to identify pathogens and diseases and monitor water quality. Literacy skills used for: documenting health plan and writing procedures monitoring literature (written or electronic), regulations and economic data. Numeracy skills used for: calculating cost-benefit of various treatment/prevention options interpreting monitoring data.
Required knowledge
management of environmental (non-pathogenic) diseases management of pests, predators and diseases mechanisation or automation of process or activity strategic aspects of managing stock health planning treatment strategies plant and animal physiology use of specialised contract services.

Evidence Guide

EVIDENCE GUIDE
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, advise and monitor stock health management plans identify issues and activities critical to the management and monitoring of stock health and to develop enterprise procedures which provide clear direction for employees involved in such activities identify common disease/parasite organisms make appropriate informed decisions. Assessment must confirm knowledge of: economic aspects of aquacultural activities external influences on stock health programs, such as legislation and consumer acceptance stock health requirements stock pathology.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: pathogen specimen laboratory.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) scenarios or case studies written or oral short-answer questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 health issues may include:	bacteria fungi other pathogens parasites (endo and ecto) pest or competitor organisms pollutants or contaminants predators symbionts viruses worms (e.g. polychaetes and nemerteans).
Management options may include:	barrier control (e.g. quarantine and disinfection) bath treatments (e.g. chemicals or freshwater/saltwater) biological control (e.g. cleaner fish) and probiotics cannibalism cleaning of culture or stock holding structures cull stock environmental or water quality manipulation injections (e.g. therapeutics and vaccines) nutrition and feeding hierarchy oral treatment (e.g. therapeutics) pest, pathogen or predator exclusion (e.g. filters, UV and ozone) provision of shelter or hides regular grading resistant phase/species shelter, cover and hides stocking densities stress water.
Monitoring methods may include:	behaviour (visual), such as swimming (finfish), feeding, crawling (crustaceans) and gaping (molluscs) feeding activity and feed conversion ratio (FCR) laboratory (e.g. gill smears and blood parameters) mortalities physical external or internal appearance weight gain or loss.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA507C Plan and design water supply and disposal systems

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves designing water supply and disposal systems for aquacultural enterprises and facilities, mostly for on-land (tanks, ponds and raceways) operations. Planning and designing water supply and disposal systems requires skills in aquatic engineering and the application of underpinning knowledge with depth in areas, such as hydrology, pumps and power supply, and waste management. 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 of the Unit

Application of the unit	This unit has application to aquacultural water supply and disposal systems. They may be manually operated systems and monitoring, or fully automated systems with computer control and monitoring. Standards of uniformity and efficiency may vary from system to system. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine design requirements	1.1. Water types and water sources are determined so that water budget is developed to ensure water is available in sufficient quantities at all times. 1.2. Water and soil quality are determined to ensure appropriate environment is provided for cultured or held stock and past records are analysed to determine water flow variability. 1.3. Water transfer, recharge, reuse and treatment systems are designed to conserve natural resources and match requirements for cultured or held stock. 1.4. Culture or holding structures and systems are positioned to make the best use of water resources. 1.5. Water requirements are matched with enterprise production forecasts, expansion plans and seasonal variation. 1.6. Process of collecting or storing water does not degrade the water quality for the enterprise or the environment. 1.7. Design calculations and decisions are documented to enterprise requirements and construction specifications define the work required to make suitable water available to the enterprise. 1.8. Environmentally sensitive areas are identified and protected according to local, state, territory and national legislation and land degradation issues are identified. 1.9. Allowable effluent standards are determined.
2. Define pumping and power systems	2.1. Pumps are selected, on the basis of expert advice, to deliver water efficiently from the water source or storage, when needed, and at the flow and pressure required to operate the distribution system to the design specifications. 2.2. Pump motor combinations are efficient, reliable, functional, serviceable and flexible for the intended application. 2.3. Relationship between capital and operational costs is optimised, including a comparison of energy sources. 2.4. Structures, valves, accessories and performance indicators are selected and integrated into a functional system that can be monitored and maintained according to enterprise procedures. 2.5. Design calculations and decisions are documented. 2.6. Construction specifications define work required to make suitable pumping and power system available to enterprise. 2.7. Power supply design specification is checked with power authorities. 2.8. Risks associated with power configurations, personal safety, water pressures and loads are identified and minimised through system design and appropriate operating procedures.
3. Design a distribution system	3.1. Detailed topographic survey is commissioned or an accurate map is obtained showing extent, pond/tank layout, physical constraints and contours with suitable interval. 3.2. Excavation and earth moving plan is developed and internal or outside personnel, labour and machinery identified. 3.3. Water budgets are determined according to evaporation and seepage characteristics and water usage practices. 3.4. Distribution systems are evaluated and designed according to a range of key variables, including the ability to isolate areas/systems for disease control or maintenance. 3.5. Pipes, valves and fittings are sized according to design system specifications so that capital cost is balanced against operation costs over the anticipated system life. 3.6. Flows, water levels and pressures are achievable for the pumps. 3.7. Mechanisms for controlling and adjusting pressure are included and isolation valves direct water to areas with different water flow schedules. 3.8. Channel systems and attendant structures are designed according to system requirements and channel flow velocities are calculated. 3.9. Soil types are compared for erodibility, and suitable fill selected for construction. 3.10. Construction plans and specifications define work required to achieve the desired standards of uniformity and efficiency of water application.
4. Design a drainage, storage and treatment system	4.1. Regional geology and geography is investigated to predict sustainability of pond construction and water storage. 4.2. Site investigations determine depth of clay, depth of ground water, soil and water salinity and structural or chemical impediments and calculations, and costings determine the most cost-effective storage system. 4.3. Designs are developed in conjunction with contractors and authorities. 4.4. Drains and structures are capable of carrying the design water volumes and flow intensities. 4.5. Waste water treatment structures are incorporated.
5. Determine capital expense budget	5.1. Design calculations and decisions are documented and relevant information communicated clearly through plans, specifications and manuals. 5.2. Design output is checked by a competent designer against enterprise objectives. 5.3. Material requirements are determined and documented from plans and specifications. 5.4. Labour requirements are estimated based upon documented work schedule with reasonable allowance for variances in work schedules. 5.5. Costing attributed to each component is based upon quoted information from suppliers or sound analysis of individual elements.
6. Establish management procedures	6.1. Operating expense budget confirms all expenses applicable are applied to the completed water supply and disposal system. 6.2. Contingency plans are developed in the event of reduced water quality or quantity. 6.3. Procedure is developed for handling notifications from authorities pertaining to water supply and disposal. 6.4. Involvement is undertaken in an integrated regional approach to water monitoring, quality and quantity supply issues and future planning. 6.5. Mechanisation or automation of process or activity, including the use of specialised contract services, is researched and introduced. 6.6. Record keeping procedures are established for managing water supply and disposal system that meet administrative, enterprise and regulatory requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing soil and water communicating with contractors and authorities relating to people from a range of social, cultural and ethnic backgrounds and physical and mental abilities costing design and operation of water supply and disposal system defining pumping and power systems designing a distribution system designing a drainage, storage and treatment system designing temperature controls determining capital expense budget determining design requirements hydrology and aquatic engineering planning for contingencies and monitoring undertaking risk analysis and mitigation. Literacy skills used for: documenting design, specifications and procedures maintaining records reading equipment operator manuals reading literature and extracting information writing reports. Numeracy skills used for: applying formulae for determining water flow and temperature controls budgeting for the system design and operation determining material requirements and estimating labour requirements reading flow, pump charts and equipment specifications recording flow, water quality data.
Required knowledge
automatic control and monitoring systems budgeting, waste management and environmental issues contractual developments and obligations design processes drainage and storage development technology Environmental Protection Agency (EPA) and water authority regulations latest pump technology latest treatment technology mechanisation or automation of process or activity pipe specifications and flow dynamics use of specialised contract services.

Evidence Guide

EVIDENCE GUIDE
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: plan and design aquaculture water supply and disposal systems and establish operational parameters and procedures. Assessment must confirm knowledge of: aquatic organism physiology design process for water supply and disposal systems regulations and local water authority regulations pumps and pipe mechanisms/operation water quality monitoring water treatment .
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: work-based scenario or case study analytical laboratory equipment.
Method of assessment	The following assessment methods are suggested: case studies demonstration practical exercises project (work or scenario based) questions written or oral.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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.
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).
Water types may include:	brackish water (3-30 ppt) freshwater (generally &lt;3 ppt) hypersaline (&gt;41 ppt) made up (salt mix is added to water according to requirements) salt water (31-40 ppt) soft and hard.
Water sources may include:	bore (e.g. artesian) catchment (e.g. dam and reservoir) coastal and ocean rivers and streams surface (e.g. spring and soak) tidal creeks and estuaries town or scheme.
Water budget may include:	availability of water in different regions of facility evaporation and seepage losses options on amount of water disposed daily or weekly water holding capacity on-farm (storage) volume of water required for emergency procedures volume of water required for normal operations volume of water required to fill cultured or held structures.
Water and soil quality may include:	pH, salinity, temperature, dissolved oxygen and hardness presence of diseases and other pathogenic organisms presence of predator or competing organisms sources of contaminants (e.g. heavy metals, nutrients, pesticides, herbicides and sewage) water holding capacity of soils (e.g. clay content) and degree of overburden.
Water transfer, recharge, reuse and treatment systems may include:	alum disinfection filtration (e.g. chemical, mechanical and biological) gravity irrigation nutrient removal overflow oxygenation protein skimmers pump (e.g. mechanical) sediment collection settlement or soak ponds soak temperature, salinity, pH and hardness tidal ultraviolet (UV) and ozone.
Culture or holding structures and systems may include:	blowers, aerators, paddlewheels and aspirators cages, pontoons, enclosures and pens, including associated moorings, anchors, floats and markers dams, ponds and pools display tanks, aquaria and aquascapes greenhouses, hothouses and igloos 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 pest, predator and disease control structures purging or depurating systems tanks, raceways and recirculating systems water supply and disposal or effluent systems including pumps, pipes, canals, channels, settlement ponds and storage dams.
(Design) decisions may be influenced by:	budget environmental constraints owner preferences quoting procedures.
Key variables may include:	ability to undertake emergency procedures efficiency of water use in various stock/weather situations specialist water supply consultant uniformity of distribution to culture of holding system.
Contingency plans may include:	alternative transport facilities auxiliary oxygen supply backup power supply filter supplies monitoring alarms plumbing supplies procedures in place in event of reduced water flow or water quality or other emergency.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA508C Plan and design stock culture or holding systems and structures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves designing stock culture or holding structures and systems for aquacultural enterprises and facilities. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application to stock culture and holding structures and systems. They may be manually operated systems and monitoring, or fully automated systems with computer control and monitoring. Standards of uniformity and efficiency may vary from system to system. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine appropriate location or orientation	1.1. Type of culture or holding structure or system is determined to ensure appropriate environment is provided for cultured or held stock. 1.2. Numbers of structures are determined to ensure stock is available in sufficient quantity at harvest. 1.3. Water use and culture or holding structure or system are designed, located or orientated to make the best use of water resources. 1.4. Mechanisation or automation of process or activity, including the use of specialised contract services, is researched and introduced. 1.5. Design calculations and decisions are documented and construction specifications define the work required to make suitable culture or holding structures available. 1.6. Environmentally sensitive areas are identified and protected according to local, state, territory and national legislation and land degradation issues identified.
2. Design culture or holding structures and systems	2.1. Individual culture or holding structures are designed to provide optimal conditions for the cultured or held stock and to be combined into reliable, functional, serviceable and flexible systems for the intended operations. 2.2. All production inputs and culture or holding activities are considered in the design of the systems. 2.3. Construction materials are selected to suit the design specifications and design calculations and decisions are documented. 2.4. Relationship between capital and operational costs is optimised, including a comparison of energy sources. 2.5. Power supply design specifications are checked with power authorities. 2.6. Structures, valves, accessories and performance indicators are selected and integrated into functional systems that can be monitored and maintained. 2.7. Construction specifications define work required to achieve the required standards of uniformity and efficiency of culture or holding operations according to industry standards.
3. Determine capital expense budget	3.1. Design calculations and decisions are documented and relevant information is communicated clearly through plans, specifications and manuals. 3.2. Design output is checked by a competent designer against enterprise objectives. 3.3. Materials requirements are determined and documented from plans and specifications. 3.4. Labour requirements are estimated, based upon documented work schedule with reasonable allowance for variances in work schedules. 3.5. External labour and hire equipment contracts are negotiated and confirmed with management. 3.6. Costing attributed to each component is based upon quoted information from suppliers or sound analysis of individual elements.
4. Determine operating expense budget	4.1. Operating expense budget confirms all expenses are applied to the completed stock culture or holding system.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying analytical processes to identify labour and cost savings, and improved efficiencies communicating with contractors, suppliers and management defining culture systems designing a culture or holding structure and integrating that into a culture or holding system determining capital expense budget and operating expense budget determining design requirements negotiating contracts for labour and equipment hire organising costing, labour, contractors, suppliers, materials and equipment researching mechanical and automation options. Literacy skills used for: documenting design and specifications interpreting technical literature and design specifications maintaining records reading equipment operator manuals writing reports. Numeracy skills used for: applying formulae to determine flows, pump efficiency, dissolved oxygen and water requirements, and volume and surface area budgeting and reviewing costings comparing energy sources.
Required knowledge
automatic control and monitoring systems biological requirements of cultured of held stock budgeting, waste management and environmental issues contract development and management design processes government regulations latest culture technology mechanisation or automation of process or activity use of specialised contract services.

Evidence Guide

EVIDENCE GUIDE
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: design basic systems assess impact of designed system on: cost reduction and efficiency labour OHS stock. Assessment must confirm knowledge of: aquaculture engineering aquatic organism physiology functions of stock culture or holding structure components stock, biological and production cycles.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should involve planning and designing one or more culture structures typically used in the region. Resources may include: farm or hatchery components.
Method of assessment	The following assessment methods are suggested: case studies demonstration practical exercises project (work or scenario based) written or oral short-answer questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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.
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).
Culture or holding structure or system may include:	blowers, aerators, paddlewheels and aspirators cages, pontoons, enclosures and pens, including associated moorings, anchors, floats and markers dams, ponds and pools display tanks, aquaria and aquascapes greenhouses, hothouses and igloos 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 pest, predator and disease control structures purging or depurating systems tanks, raceways and recirculating systems water supply and disposal or effluent systems, including pumps, pipes, canals, channels, settlement ponds and storage dams.
Production inputs and culture or holding activities may include:	chemicals and treatments food and nutriments handling harvesting pest, predator and disease control post-harvest stocking transport water supply and disposal.
Construction materials may include:	brick concrete earth fibreglass glass nylon PVC, polyethylene and other plastics stainless steel and treated metals wood.
(Design) decisions may be influenced by:	budget environmental constraints owner preferences product availability quoting procedures.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA509B Develop stock production plan

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves developing a stock production plan for an aquaculture or ornamental enterprise following a detailed analysis of requirements. The plan is to incorporate all relevant stages of facility operations, including labour, equipment and transport requirements. 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 of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine requirements	1.1. Cultured or held stock production targets for each stage or component of the enterprise are established consistent with marketing, business plans and sustainable aquaculture practices policy. 1.2. Suitability of water resources for stock is assessed. 1.3. Current information on government regulations relevant to farm ownership/possession and farm production is obtained and action taken, or policies and procedures developed, to ensure compliance. 1.4. Production facilities are assessed for appropriate type, condition, location and size/number to achieve production plans targets or arrangements made to bring them up to required standard. 1.5. Mechanisation or automation of process or activity, including the use of specialised contract services, is researched and introduced 1.6. Labour and equipment requirements are determined. 1.7. Handling, harvesting and on-farm transport requirements are determined for each age, sex or category of stock.
2. Develop plan	2.1. Production plan is developed incorporating previously identified requirements. 2.2. Plan incorporates a calendar of operations for each enterprise production cycle. 2.3. Schedules are drawn up for timing of purchase and use of inputs and services used in production. 2.4. On-farm and off-farm processing and off-farm transport programs are developed for each stock category. 2.5. Environmental controls and security arrangements are established, as required.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
establishing OHS procedures making judgements on a wide range of factors, including resource requirements, which are to be detailed in the production plan managing personnel planning and scheduling to meet market, on-farm processing and off-farm transport requirements researching mechanical and automation options Literacy skills used for: developing detailed production plans and supporting schedules extracting data/information from journals, websites, magazines, books and trade journals writing reports. Numeracy skills used for: calculating chemical dose rate forecasting and budgeting recording and presenting data using spreadsheets and entering data.
Required knowledge
biological and physical requirements of stock disease surveillance and health management protocols legislation, regulations and voluntary codes of practice production cycles mechanisation or automation of process or activity stock breeding, where appropriate stock health stock husbandry and management stock nutrition or feeding use of specialised contract services.

Evidence Guide

EVIDENCE GUIDE
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: accurately determine labour, equipment and other requirements for each stage of operation produce a profitable and sustainable stock production plan for an aquaculture enterprise which is ecologically, biologically and financially sustainable. Assessment must confirm knowledge of: aquaculture production basic business skills to analyse financial performance of the production plan.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. To assess a plan's profitability and sustainability, evidence should be gathered over a period of time which allows for at least one (1) full production cycle. Resources may include: marketing or business plan sustainable aquaculture policies
Method of assessment	The following assessment methods are suggested: project (work or scenario based) case studies written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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).
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.
Stage or component of the enterprise may include:	broodstock collection and maturation display or holding hatchery production or seed stock collection nursery culture on-farm post-harvest or processing on growing and grow out single or multiple species (e.g. polyculture and integrated culture).
Government regulations relating to farm ownership/possession may include:	aquacultural tenancy, ornamental permits or leases lease arrangements and requirements (contract growing) rights, responsibilities and limitations relating to farm ownership or possession (lease) stock permits/licences.
Government regulations relating to farm production may include:	baseline study and environmental monitoring control of predators, pests and diseases handling, transport, storage and use of chemicals licensing of vehicles and vessels notification of notifiable diseases OHS requirements product quality and food safety provision of relevant data for authorities registration of firearms transport of broodstock and seedstock use of exotic species.
Production facilities may include:	air supplies, oxygen or gases backup equipment (e.g. water, air and power supplies) culture or holding structures electricity, gas or power supplies feeding equipment lease markers, fences and gateways, laneways, tracks and roads predator or pest exclusion processing, grading and storage sheds waste treatment and disposal water storage, supply, treatment and disposal systems water quality.
Equipment requirements may include:	cleaning equipment graders, counters, scales and measuring equipment harvesting equipment: fish pump nets, cages, traps and scoops remote operated video or still camera swim way PPE: anaesthetics or restraints for dangerous animals transport equipment: bags baskets buckets, pails and tanks oxygen supply water treatment equipment: aerators filters flow regulators sterilisers, including ultraviolet (UV) and ozone temperature control waste collection or disposal.
Inputs and services may include:	biofoulants and other pest treatments chemicals for parasite and disease prevention and control culture or holding infrastructure and associated materials employed labour, contractors and share farmers energy (e.g. fuel, gas and electricity) feeds harvesting and production equipment and supplies seedstock and broodstock water.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIAQUA510B Select, plan or design a system or facility utilising high technology water treatment components

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves the knowledge, processes and techniques necessary to select, plan or design a system or facility using high technology water treatment components. 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 of the Unit

Application of the unit	This unit addresses the selection, planning or design of a system or facility using high technology water treatment components, such as biological, mechanical/physical/solid and chemical filters. It covers the modification of plans or designs to suit changing circumstances. Activities involving construction or installation of systems or facility, and fish husbandry and handling are covered by other aquaculture, seafood processing and seafood sales and distribution units of competency. These components can be applied within an aquaculture or holding facility in the seafood industry, or an aquascape or holding tank in the ornamental or pet sector. The unit includes the development of work procedures and other techniques to select and use these components. Processes will ensure the ability to recognise when external expertise is needed, and access specialists, technicians and tradespeople as required. The unit will be relevant to those supervisors or managers who have responsibility for a specific facility or who lead a site work group or team. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine the system or facility requirements	1.1. Specific water quality and environmental parameters required by the cultured or held stock are defined, including final product and market characteristics. 1.2. Types of high technology water treatment components of a recirculating aquaculture system (RAS) that would provide the appropriate environment for cultured or held stock are identified. 1.3. The optimum number and sizes of the culture or holding systems required to achieve stocking are determined and harvest objectives that are within the calculated operational budget are set. 1.4. Mechanisation or automation of process or activity, including the use of specialised contract services, is researched and introduced. 1.5. Information sources are checked for relevant information, advice and guidelines.
2. Define system or facility inputs and outputs	2.1. Design or upgrade specifications and decisions are documented and relevant information communicated clearly through plans, specifications, procedure manuals and records or reports. 2.2. Work plans or schedules are drawn up in consultation with senior personnel, taking budgeting, planning and operational requirements into consideration. 2.3. Culture or holding structures or systems are designed, located and orientated to conserve natural resources, including water and energy. 2.4. Design output is verified against enterprise objectives by a competent designer or specialist. 2.5. A construction plan is developed according to accepted design principles, enterprise requirements and commissioning or start-up work procedures. 2.6. Own and work team's knowledge and skills are evaluated against the construction plan and work schedules, and the requirement for external expertise or assistance is determined and obtained, where appropriate.
3. Determine capital expense budget	3.1. Materials, resource and supply provision requirements, including contingency options, are determined and documented from work plans, schedules and design or upgrade specifications. 3.2. Labour requirements are estimated based upon documented work plans or schedules, and allowances are provided for variances that may occur. 3.3. External labour and hire equipment contracts are negotiated and confirmed with management. 3.4. Costing attributed to each component is based upon quoted information from suppliers. 3.5. Contingencies for problems with supply of materials, equipment and services are included in budget.
4. Determine operating expense budget	4.1. Operating expense budget is determined, indicating all input and output expenses applicable to the proposed system or facility, including commissioning or start-up costs. 4.2. A break-even analysis and a sensitivity analysis of effects of changes in input and output costs are included in budget, which also identifies critical economic inputs or costs. 4.3. Contingencies for low or lost production are included in budget.
5. Select, plan or design system or facility	5.1. Individual components are selected, planned or designed to provide optimal conditions for the cultured or held stock. 5.2. Combined components that provide reliable, functional, serviceable and flexible systems for the intended production inputs and other culture or holding activities are selected. 5.3. Construction and commissioning or start-up specifications are developed that define tasks necessary to achieve the required uniformity and efficiency of culture or holding operations according to industry standards.
6. Review and finalise system or facility design and budgets	6.1. Work plans or schedules, design specifications, construction plan or commissioning or start-up procedure are reviewed and revised to meet changing circumstances. 6.2. Budgets for capital and operating expenses are reviewed and revised to meet changing circumstances. 6.3. Relationship between capital and operating costs is examined, including a review of alternative water and energy sources. 6.4. Work plans or schedules, design specifications and system or facility inputs/outputs are benchmarked against appropriate existing operations. 6.5. Overall operation and output of the proposed system or facility is reviewed to ensure that it meets the long-term directions and purposes of the business and is economically sustainable.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing problems, devising solutions and reflecting on approaches taken communicating with external stakeholder groups, such as government, local community and industry compiling and analysing data considering depreciation and replacement of components engaging consultants and external advisers, and using their expertise forward planning and applying risk management, safeguards and contingency management maintaining operational and financial records managing waste and its removal, and addressing downstream aspects to prevent environmental impacts modifying equipment and components negotiating with contractors, consultants and stakeholder groups as well as government representatives piloting scale trails, scaling up and responding to problems associated with changing systems producing technical specifications, drawings or plans responding to peer review of plans and layout or design of RAS, aquascapes (ornamental industry) and holding operations selecting mechanical and electrical systems, processor control panels and other electronic equipment, monitoring and alarm systems selecting suitable site and using its surrounding infrastructure (e.g. water sources) selecting, planning or designing systems or facilities using high technology water treatment components undertaking budgeting undertaking research. Literacy skills used for: interpreting aquaculture engineering publications, technical literature and design specifications interpreting documentation relating to water and energy efficiency requirements, including environmental and biological requirements of the cultured or held stock reading and interpreting work plans, business plans, specifications and drawings, equipment operation manuals and contracts researching and analysing data writing reports, records and procedures. Numeracy skills used for: applying formulae to determine flows, pump efficiency, dissolved oxygen and water requirements, and volumes and quantities of inputs and outputs of liquids, gases and solids calculating number and size of culture or holding systems to meet production objectives determining and reviewing capital and operating budgets maintaining records and data.
Required knowledge
analysis and adoption of best practice management automatic control and monitoring systems calculation and analysis of key performance indicators (KPIs) and their interpretation causes of heat loss or gain comparisons of component capabilities and prices contract development and management, and engagement of contractors and consultants effective management of staff, time and resources federal, state, territory and local government laws and regulations relating to: animal ethics and welfare environmental sustainability, particularly strategies and regulations/licence conditions for waste and effluent minimisation and methods of disposal food safety and withholding periods when using chemicals or medications OHS for staff, management, contractors and visitors, including the use of PPE translocation of exotic or introduced species and biosecurity issues use and control of hazardous substances impacts of inputs on systems and component operation, such as maximum stocking, feeding and waste loads importance of optimised production to achieve sound economic outcomes insulation and temperature control in an indoor facility, including air flows and ventilation (e.g. condensation, carbon dioxide and ozone) methods of customisation and retrofitting of components market demand and the influence of supply and demand on the prices of inputs and outputs opportunities for cost reductions, particularly with capital, but also ongoing, operating costs project and budget management purchase of off-the-shelf items or improvising with existing items risk identification, assessment and mitigation or management site plans, specifications and working drawings standards, manufacturer guidelines and approaches to the selection, design and start-up of systems and facilities containing high technology water treatment components, such as: adverse effects on economics from holding stock over after it has reached market size animal health and disease diagnosis aquatic engineering principles, hydrology and water dynamics association between water hydraulics, water chemistry and aeration or oxygenation, supersaturation and gas exchange biology of stock and environmental and husbandry requirements within RAS to achieve growth targets commissioning or start-up of new or upgraded systems or facilities fish physiology, breeding and life cycles in recirculation systems, including the impact and management of stress on cultured or held stock forward planning and risk management for events, such as blackouts, brownouts and equipment breakdowns mechanical and technical aspects of recirculation systems, including energy use, mass balance, water hydraulics and flow, and pumps and pipe work monitoring of basic and advanced environmental and water quality parameters nitrification and other microbiological process and requirements, including biofilter start-up, shock-loading and maintenance operation and maintenance of water treatment components, including back-flushing filters, cleaning (pigging) of water supply and disposal lines, and routine dry-outs optimal and critical levels for water quality parameters, such as temperature, pH (acid/alkaline balance), dissolved oxygen, nitrogenous wastes and carbon dioxide options for the selection or use of high technology water treatment components relationships between inputs and outputs of recirculation systems, particularly biomass, size classes and quantity of feed researching and introduction of mechanisation or automation of process or activity, including the use of specialised contract services species environmental and water quality requirements species selection and end product definition and characteristics system and facility design, including appropriate sizing of operation use of KPIs for benchmarking within the system and against other systems or facilities uses for wastes, recycled water and by-products waste management, effluent treatments and other by-product uses (e.g. hydroponics and fertilisers) and environmental issues.

Evidence Guide

EVIDENCE GUIDE
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 ability to select, plan or design of a system or facility using high technology water treatment components and ensure that the proposed system or facility complies with legislative requirements benchmark proposed system against existing systems. Assessment must confirm knowledge of: standards, manufacturer guidelines and approaches to the selection, design and start-up of systems and facilities containing high technology water treatment components.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should involve planning or design of a RAS typically used in aquaculture, holding or ornamental facilities in the region. Resources may include: workplace documentation and personnel relevant legislation, standards and guidelines.
Method of assessment	The following assessment methods are suggested: journal explaining: analysis of decisions against other appropriate operations participation in sustainable work practices and processes the methods used to select equipment, devices and components and review their size and capabilities portfolio of: work plans, schedules, drawings and scale models budgets, order forms and invoices materials lists and contracts of service documentation demonstrating the development and implementation of work procedures project (work or scenario based) report on the impact of the selected or designed system or facility on stock, labour, OHS, cost reduction and efficiency work diary, photographs or videos.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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.
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).
Water quality parameters may include:	alkalinity biological oxygen demand (BOD) chlorine or chloramines dissolved carbon dioxide dissolved oxygen general water hardness level of nitrogenous wastes (e.g. ammonia, nitrite and nitrate) and contaminants and pollutants pH (acid/alkaline balance) phosphates redox potential salinity or conductivity temperature total dissolved solids.
Environmental parameters may include:	activity of pests, competitors and predators light turbidity water flow water level or depth.
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, 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.
High technology water treatment components may include:	aeration or oxygenation equipment, such as aerators, aspirators, airlifts and fans components that regulate environmental and climate control factors, such as temperature, photoperiod and light intensity degassing systems for removing carbon dioxide and ozone, including the use of specialised air filters facilities and processes designed for health management, such as quarantine area, sterilising using ultraviolet (UV) light and ozone, and pasteurising using heat or steam mechanical/physical/solid, chemical and biological filtration devices (or a combination of two or more different types): biological filter: is part of an RAS where dissolved metabolic by-products are converted to less toxic forms by microbial action from a range of different bacteria, fungi and other microorganisms the most important function is the oxidation of ammonia to nitrite, and nitrite to nitrate (often called nitrification) chemical filter: examples include activated carbon, zeolites and other ion-exchange mediums is where a variety of chemical substances are used to treat water passing through them ozone and chemical, such as pH and alkalinity, adjustments are also made, sometimes in a separate area to the chemical filter mechanical/physical/solid filter: includes swirl separators, hydrocones, protein skimmers or foam fractionators, drum filters, belt filters, bead and other suspended media filters and screen filters is important to ensure organic loads going into biofilters are as low as possible to prevent the more competitive heterotrophic bacteria from taking over and reducing nitrification capacity is part of an RAS that removes solid organic matter and other wastes reduces the biological oxygen demand (BOD) for the system some degassing or carbon dioxide stripping can also take place ventilation systems, fans, blowers and humidifiers/ dehumidifiers water treatment devices, such as those that maintain pH (acid/alkaline) balance.
A recirculating aquaculture system (RAS) is:	a system in which at least some of the water is recycled one or more times back into the system after some form of treatment also called a closed system (which is the opposite to a flow-through or open system where there is little residence time for the culture water) where a water exchange (replacement) rate of 5-10% per day is used to assist in maintaining water quality (particularly nitrate control) where generally some form of water treatment with equipment or structures, particularly aeration or oxygenation and processing of nitrogenous wastes, is undertaken.
Culture or holding systems may include:	display tanks, aquaria and aquascapes (ornamental industry) grow out facilities, hatcheries and nurseries harvested stock holding structures, tanks, bins and cages live holding systems pest, predator and disease control structures purging or depurating systems tanks, raceways and RAS water supply and disposal systems for closed and semi-closed systems.
Information sources may include:	manufacturer in-service updates observation of structures, machinery and equipment operational diaries operator manuals other enterprise operators, contractors and service representatives property improvement groups relevant government departments staff comment and/or personal testing of systems.
Relevant information may include:	capital and operating costs completed work maintenance performance performance limits or specifications priorities problems schedules, timetables and deadlines solutions.
Design or upgrade specifications may include:	budget compliance with the standard specification and legislation and regulations of the relevant state or territory construction and power authorities construction materials of the system or facility construction method designated component or system environmental constraints equipment and resources location number owner preferences permits and licences product or material availability production requirements, including number, tonnage, timing and production characteristics quoting procedures schedule of licensed labour required security factors size, volume and footprint area.
Records or reports may include:	associated equipment and infrastructure checklists, data sheets, inventory and stocktakes culture or holding stock species dates, times and progress against timelines of activities or events details related to culture or holding structures or systems electronic or hard copy Gantt chart graphs, charts and tables KPIs operation and maintenance details and other outcomes achieved personnel and subcontractor performance data problems experienced and strategies to overcome them.
Work plans or schedules may include information on:	contingencies for responding to partial or full system shutdown, stock stress or mortalities contingency plan to address staffing and equipment supply problems costs and budget details date and time tasks are to be undertaken designated jobs tasks, directions or designs environmental impact control measures expected time required to complete activities hazard identification, risk assessment and risk control measures local, state, territory and federal government regulations location maintenance schedule for particular items of equipment manufacturer guidelines or instructions materials, supplies, tools, equipment or other resources required monitoring and reporting requirements and procedures, including logs or checklists non-conformance or incident/fault reporting procedures OHS procedures, including PPE requirements order of activities other members of work team and their roles, responsibilities and skills pre- and post-operational and safety checks preferred supplier list and resources required by external workers and tradespeople routine maintenance procedures specific structures or components standard for completed activities the person in charge.
Planning and operational requirements to be considered include:	business plan, strategic plan and budgets climatic conditions and changes marketing requirements production amounts and specifications seasonal variations or production cycle staff and contractor availability verbal instructions.
Enterprise requirements may include:	enterprise policies and procedures, including those relevant to waste disposal, recycling and reuse guidelines industry standards or codes of practice material safety data sheets (MSDS) OHS procedures operations or maintenance manuals product labels, manufacturer specifications or guidelines production schedules work procedures supervisor oral or written instructions work and routine maintenance plans work notes.
Resource and supply provision may include:	machinery, equipment and materials, including welders (e.g. arc, gas and metal inert gas [MIG]), lathes, bench presses, multimeters and ohm meters, inspection pits, lifting and support equipment (e.g. jacks, overhead gantry and blocks), power tools (e.g. grinders and drills) and hand tools (e.g. spanners, hammers and screwdrivers) workshop storage requirements, including racks for commonly used steel angle, rods, tube metal and wire, or boards for orderly placement of tools.
Contingency options may need to address:	adverse weather conditions and acts of nature (e.g. flood or fire) breakdown of components bypass of components compromised water source disease outbreaks emergency procedures non-standard water quality parameters risks to culture stock during emergency shutdowns or breakdowns risks to environment risks to infrastructure and equipment risks to product quality and food safety.
Production inputs and other culture or holding activities may include:	aeration and oxygenation control and treatment of pests, predators and diseases food and nutriments grading handling harvesting holding or storage post-harvest and processing stocking transport water quality treatment water supply and disposal.

Unit Sector(s)

Unit sector	Aquaculture operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP201B Undertake a local operation

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves planning, preparing, undertaking and reporting on a local operation following an agency's policies and procedures. 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 of the Unit

Application of the unit	Typically an operation is undertaken on a specific direction from senior personnel or as a routine event based on a fisheries management agency's work plan. Planning and preparation include ensuring that equipment is available and in working condition, that relevant information is obtained beforehand relating to weather forecasts, tides and seasonal factors, and that appropriate safety precautions are taken. Persons undertaking local operational work would be expected to use their knowledge of the local area. This might include knowledge of significant geographic and cultural features, flora and fauna species, habitats and historical information about the local community, and fisher and tourist behaviour in the region. The operation will usually involve some type of observation or monitoring role, skills that are covered by SFICOMP202B Conduct field observations. On return from the operation, a debriefing will be held, equipment and vessels or vehicles will be cleaned and stored and an operations record or report submitted.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan local operation	1.1. A decision to conduct an operation is made based on the agency's work plan or as directed by senior personnel. 1.2. The purpose of the operation is confirmed with the supervising officer. 1.3. Hazards and risks associated with the operation are identified, assessed and appropriate controls are identified for inclusion in the plan. 1.4. Resources required to support the operation are identified and their availability is confirmed. 1.5. Logistics associated with the operation are considered and taken into account when developing the operational plan. 1.6. An operational plan is developed and submitted in accordance with agency procedures.
2. Prepare for the operation	2.1. Communications and other equipment are confirmed as serviceable through maintenance checks and testing. 2.2. Backup systems and contingency plans are confirmed as in place. 2.3. Current information relating to weather conditions and cultural, fishing and marine activities is obtained and its significance to the operation understood. 2.4. Role of self and others involved in the operation is confirmed and understood. 2.5. Activities on the pre-operation checklist are completed in a timely and efficient matter.
3. Undertake the operation	3.1. The operation objectives are re-confirmed with others involved in the operation. 3.2. The schedule of activities in the operational plan is followed. 3.3. Equipment is used safely and effectively throughout the operation according to standard operating procedures (SOPs). 3.4. Communications with others involved in the operation are effective and timely. 3.5. Communications with the public are courteous, non-confrontational and culturally respectful. 3.6. On completion of the operation, activities on the post-operation checklist are completed in a timely and efficient manner.
4. Report on the operation	4.1. Operational outcomes, intelligence information and any follow-up actions to be taken are reported to the supervising officer or other designated person as required by the agency. 4.2. Operation plan and actual outcomes are reviewed at a debriefing session and any recommendations for improvement or follow-up are given.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing and applying workplace information to planning analysing operational requirements to identify hazards, risks and controls controlling or minimising occupational health and safety (OHS) and environmental risks preparing operational plans reporting on patrol operation selecting, fitting and using of appropriate personal protective equipment (PPE) for the operation verbally communicating with team members. Literacy skills used for: developing operation plan interpreting weather reports and other information relevant to the operation. Numeracy skills used for: operating global positioning system (GPS) speed and distance calculations to estimate fuel usage and time.
Required knowledge
basic operational requirements of general and communications equipment used for local operations legislation relevant to the operation local environmental and cultural factors, including: environmental management strategies fisher and tourist behaviour in the region traditional methods of fishing flora and fauna species geographical features habitats historical information about the local community Indigenous land rights sacred and other cultural sites traditional cultural activities principles of equipment operation safety procedures and potential hazards associated with local operations, including the principles of hazard identification, risk analysis and risk minimisation the effect of external factors on local operations, including: fishing or marine activity seasonal factors tides and currents weather conditions.

Evidence Guide

EVIDENCE GUIDE
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: plan and conduct an operation safely and in accordance with agency procedures communicate effectively with team members and others review and report on outcomes. Assessment must confirm knowledge of: cultural activities relevant to the operation effect of weather and seasonal variations on operational outcomes hazards and risks associated with operational requirements operation of equipment used for local operations sites of cultural significance, including sacred sites relevant to the operation.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: directive for operation or work plan agency policies and procedures relevant to the operation operational and communications equipment weather forecasts, maps, charts and sources of information relevant to the development of an operational plan.
Method of assessment	The following assessment methods are suggested: examples of operational plans, reports and job sheets completed by the candidate observation of practical demonstration oral short-answer questioning practical exercise that simulates an operation.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
An operation may include:	data collection observation of fishers, vessels, marine resources and sacred or other cultural sites presenting information search and rescue.
Hazards and risks may include:	availability of emergency support in remote areas climatic conditions: temperature extremes wet weather and flooding wind, especially associated with cyclones, tornadoes and storms difficulty in maintaining control or safety of vessels at sea due to: tsunamis high or low tides poor visibility in a fog or storm sandbars swells inaccurate charts submerged objects dysfunctional communications and operational equipment due to: breakdown damage operator's insufficient skill immobilised, damaged or lost vehicles due to: accident boggy or rugged terrain collision fire inaccurate maps insufficient fuel mechanical breakdown officers on the operation: not fully competent in navigation skills not fully competent in operation of the vehicle or vessel.
Controls may include:	agency/organisation policies and procedures for operations, including those in remote areas appropriately trained officers regular maintenance of vessels, vehicles and equipment weather forecasts.
Resources may include:	communications equipment equipment for making observations and recording locations, including: still cameras video cameras GPS intelligence maps or charts trained officers vessels and or vehicles.
Logistics may include:	planning timelines scheduling the operation, including day and month.
The operational plan may include:	briefing and debriefing sessions contingency plan that includes rescue and medi-vac considerations hazard identification, risk assessment and controls in place personnel involved and their roles post-operation checklist pre-operation checklist purpose or objectives relevant agency policies and procedures resources schedule of activities travel routes.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP202B Conduct field observations

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves making observations in the field following the agency's policies and procedures. 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 of the Unit

Application of the unit	Observations could be for the purposes of surveillance, research or monitoring of cultural or natural resources. An observer would typically make use of observation and recording equipment, such as maps, charts, video cameras, still cameras and global positioning system (GPS). For surveillance, an observer would require expertise in collecting relevant information of the type, quality and quantity necessary for presentation as admissible evidence in a court of law, if required. Knowledge of legislation relevant to the surveillance is also required. Where observations are being undertaken for the purposes of research and monitoring, the observer will require sufficient knowledge of the subject to ensure meaningful and accurate observations.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Select appropriate equipment and technology for observation and recording purposes	1.1. The purpose of the field observations is identified and confirmed with the supervisor or team leader. 1.2. Nature and type of information to be collected is confirmed with the supervisor or team leader. 1.3. Any agency protocols or requirements for the recording of observations are identified and confirmed. 1.4. Equipment and technology appropriate for the field observation task are selected and checked for serviceability.
2. Conduct field observations	2.1. Equipment is used in a manner that facilitates observations being recorded that are accurate and effective for the intended purpose. 2.2. Sufficient and relevant information is collected from observations. 2.3. Observations are recorded according to agency procedures. 2.4. Equipment is used in a manner that ensures the safety of self and others. 2.5. Security of equipment is ensured at all times.
3. Report on field observations	3.1. Report is prepared and collated, identifying any evidence of non-compliance, and presented according to agency procedures. 3.2. Recorded observations are labelled and filed securely according to agency procedures. 3.3. Queries arising from the report are answered in a timely manner.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating to respond to queries and confirm instructions conducting equipment serviceability checks filing and file security identifying hazards, and conducting risk assessments and risk controls interpreting work plans operating observation and recording equipment selecting, fitting and using of appropriate personal protective equipment (PPE). Literacy skills used for: developing reports reading maps, charts and signs recording observations. Numeracy skills used for: making observations, such as counting, measuring and estimating.
Required knowledge
basic operational requirements of observation and recording equipment culturally sensitive areas impacting on the field observation: sacred and other culturally significant sites cultural activity, including the attitude, beliefs and values of local communities environmental and community issues relating to natural resource management, such as: fishing by traditional methods Indigenous land rights marine and fisheries management legislation and surveillance legislation relevant to the field observation recording and reporting requirements safety procedures and hazards associated with field observations.

Evidence Guide

EVIDENCE GUIDE
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: make accurate and relevant field observations recognise evidence of non-compliance use a range of observation and recording equipment and techniques. Assessment must confirm knowledge of: marine and fisheries management legislation relevant to the field observation task.
Context of and specific resources for assessment	Assessment is to be conducted in the field and workplace, or in a simulated field and work environment. Resources may include: directive and details explaining the observation task relevant procedures relevant sources of information recording forms observation and recording equipment.
Method of assessment	The following assessment methods are suggested: observation of practical demonstration oral and written short-answer testing practical exercise that simulates a field observation.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Field observations may include:	monitoring of: marine resources sacred and other cultural sites surveillance of: suspected illegal activities vessel or vehicle movements.
Nature and type of information may include:	environmental factors, such as: phase of moon swell tides and currents weather conditions measurements, such as: frequency quantity rate size (e.g. length, breadth, depth and diameter) observable features of: catch crew behaviour and dress equipment fish or marine fauna species nationality signage types of vessels and vehicles vessel colour and shape timing, such as: day of week and month of year season time.
Equipment and technology may include:	audio recording device binoculars and telescope GPS maps and charts night-vision gear radio satellite phone still camera video camera.
Serviceability may include:	calibration or standardisation currency equipment start-up or operational checklists maintenance logs test run.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP203B Promote sustainable use of local marine and freshwater environments

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves taking advantage of opportunities to promote the sustainable use of local marine and freshwater environments. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	Promotion may include informal conversations with individuals, formal talks to school children or community groups, answering questions about compliance matters and setting up displays at community events or in locations frequented by users of the local marine and freshwater environments. The fisheries compliance support officer will use their knowledge of the local ecology, the cultural significance of sustainable fishing activities and legislation relevant to sustainability in the local area in their work. The officer will use his or her interpersonal and presentation skills to engage the public. Individuals are not required to confront non-compliance suspects.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan a presentation or display	1.1. Opportunities to present information that meet work plan objectives are identified and support is gained from the supervisor. 1.2. Main purpose of presentation or display is identified. 1.3. The type of presentation or display selected is appropriate for the audience and opportunity. 1.4. Resources that will enhance the presentation or display are located and arrangements are made for their use. 1.5. An appropriate medium for the presentation or display is selected and organised. 1.6. The presentation or display is designed and/or constructed according to required procedures. 1.7. Information collected and prepared for presentation or display purposes is consistent with legislative requirements and cultural significance. 1.8. Planned presentation or display is approved by the supervisor or team leader.
2. Present or display information	2.1. Information is presented or displayed using methods of communication appropriate for the audience and message. 2.2. Communication is clear, concise and adjusted to meet the needs of the audience. 2.3. An interpreter and/or assistive technology is used where language is a barrier for the audience. 2.4. Questions from the audience or public are responded to appropriately and accurately. 2.5. Presentation materials or displays are amended and updated as required and removed when no longer current. 2.6. Outcomes are reported to the supervisor as required.
3. Follow up the presentation	3.1. Feedback on the presentation is sought from the audience and used to review the presentation outcomes. 3.2. Recommendations are made to improve the presentation, based on the feedback received. 3.3. Resources are returned to original location or placed in storage.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying occupational health and safety (OHS) principles in public presentation and display activities collecting, analysing and organising information selecting and using a range of display techniques selecting and using appropriate communication methods with different audiences selecting and using appropriate presentation methods to convey information for different purposes selecting and using standard display equipment and resources effectively and within OHS guidelines structuring information in a logical sequence for presentation working within established timeframes to achieve specified objectives. Literacy skills used for: preparing information for presentations or displays identifying and accessing information. Numeracy skills used for: counting and estimating numbers of people and quantities of resources.
Required knowledge
legislation and policies relevant to sustainable use of marine and freshwater environments, including: commonwealth, state or territory and local government agency policies and procedures community standards and regulations Indigenous land rights codes of practice sustainable use of local marine and freshwater environments significance of sacred and other cultural sites significance of cultural activities, including Indigenous fishing or use of other marine resources, time management and planning techniques.

Evidence Guide

EVIDENCE GUIDE
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: promote the sustainable use of local marine and freshwater environments to a variety of audiences analyse and interpret information communicate information and ideas to people plan for a presentation or display solve problems and answer questions. Assessment must confirm knowledge of: legislation and policies relevant to sustainable use of marine and freshwater environments cultural significance of local marine and freshwater environments significance of cultural activities, including Indigenous fishing or use of other marine 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 policies and procedures manuals venue overhead projector computer other display equipment and resources.
Method of assessment	The following assessment methods are suggested: observation of practical demonstration simulation or role-play examples of display work (e.g. photographs of displays) and information resources developed (e.g. flyers, handouts, leaflets and booklets) other relevant productions, such as newsletters, posters, plans, models and computer-produced presentations.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Opportunities to present information may include:	community events, such as festivals and competitions group presentations help desks industry forums, open days and reference groups information booths interviews or articles for local media school visits staff professional development activities story telling.
Work plan objectives may include:	assisting fishers and tourists to comply with legislation educating local community, visitors and fishers on: sustainable use of local marine and freshwater environments changes to legislative requirements encouraging best-practice measures to mitigate the effects of fishing on the aquatic environment increasing awareness of the impact of human activity on the local marine and freshwater ecology providing educational resources to schools and educational institutions the cultural significance of the local marine and freshwater environments.
Type of presentation or display may include:	audio or visual formal or informal static or interactive verbal or non-verbal written or electronic.
Resources may include:	audio and video tapes banners and posters leaflets or handouts multimedia presentations PowerPoint presentations or overheads props, signage and stands story telling.
Selecting an appropriate medium may include:	booking a venue making or ordering posters organising boats or vehicles printing or preparing leaflets or handouts using tents or booths.
Required procedures may include:	access and equity OHS quality assurance procedures for the use of departmental logos and publicity materials workplace policies and codes of practice.
Legislative requirements may include:	those associated with the management of coastal and estuarine environments: Commonwealth Acts state or territory Acts and regulations local council regulations and by-laws.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP204B Present evidence in a court setting

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves participating in courtroom procedures and protocols and presenting evidence in court relating to observations. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	When a person provides evidence of non-compliance to agencies that have the authority to prosecute, that person may be required as a witness to present the evidence in a judicial or quasi-judicial setting. The observations will not relate to seized items.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Attend briefing with prosecutor	1.1. Briefing arrangements are confirmed prior to briefing. 1.2. Evidence and relevant documentation required at briefing are confirmed with prosecutor or representative. 1.3. Evidence and relevant documentation are accurate and presented at briefing in a clear and concise manner. 1.4. Briefing details are recorded and documented and required actions are completed according to prosecutor instructions.
2. Prepare for presentation of evidence	2.1. Confirmation is sought confirming judicial proceedings, including responsibilities and roles. 2.2. Evidence and documentation to be presented are prepared according to prosecutor instructions and organisational policies and procedures. 2.3. Familiarisation with judicial protocols and procedures is undertaken. 2.4. Evidence to be presented is reviewed for completeness.
3. Present evidence	3.1. Evidence is accurate and presented in court in a clear and concise manner. 3.2. Judicial protocols and procedures are adhered to. 3.3. Prosecutor's instructions throughout proceedings are followed. 3.4. Advice and opinions are provided as requested.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
presenting evidence in a clear and logical manner in a judicial or quasi-judicial setting reviewing evidence communicating clearly and concisely. Literacy skills used for: recording briefing details preparing statements.
Required knowledge
agency policies and procedures relating to evidence court room procedures and protocols roles and responsibilities of officers of the court rules of evidence.

Evidence Guide

EVIDENCE GUIDE
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: present information in a judicial or quasi-judicial setting present evidence in a clear and logical manner in keeping with courtroom protocols and procedures. Assessment must confirm knowledge of: courtroom protocols and procedures rules of evidence.
Context of and specific resources for assessment	Assessment is to be conducted in a workplace or in a simulated courtroom environment. Resources may include: courtroom setting evidence relevant to the brief prosecution brief.
Method of assessment	The following assessment methods are suggested: observation of practical demonstration oral questions and answers role-play.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Briefing may include:	telephone written correspondence.
Evidence may include:	equipment or fish samples expert opinion field notes logbooks and entries photographs and drawings records of conversations, including: email face to face telephone relevant documents reports.
Policies and procedures may include:	internal memorandums minutes organisational guidelines prosecutor's notes and instructions quality standards relevant legislation standard operating procedures (SOPs).
Protocols may include:	forms of communication preparation of statement recognised codes of practice respect for people and the office held standard of dress.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP205B Communicate effectively in cross-cultural environments

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves interacting with confidence with those from cultures different to one's own using culturally appropriate verbal and non-verbal communications. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Use verbal and non-verbal communication in a culturally sensitive manner	1.1. Cultural differences of the client are identified. 1.2. A rapport with the client is established to facilitate further conversation. 1.3. Conventions of conversation and language patterns are respected. 1.4. Language and concepts used are appropriate to the client. 1.5. Gestures and non-verbal communication used are appropriate. 1.6. Dress and attitude are appropriate for client interaction.
2. Interact with clients in a culturally appropriate way	2.1. Strategies for developing effective cross-cultural relationships are used. 2.2. Barriers to effective cross-cultural communication are identified and addressed to maintain effective relationships. 2.3. Strategies for resolving differences or misunderstandings are used. 2.4. Resources to facilitate effective communication within the workplace are identified and used. 2.5. Compliance requirements are based on culturally appropriate practices.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
demonstrating respect for people and their culture identifying culturally-safe work practices making and maintaining cross-cultural relationships using verbal and non-verbal communication techniques to sensitively and respectfully communicate in a cross-cultural context. Literacy skills used for: illustrating compliance requirements.
Required knowledge
differences between cultures, particularly the cultures of Aboriginal and Torres Strait Islander people and others fundamental patterns of cultural difference, including: approaches to completing tasks approaches to knowing attitudes to conflict attitudes to disclosure communication styles decision-making styles interpreter resources legislation and policies relevant to access and equity that may include: commonwealth, state or territory legislation community standards and regulations industry codes of practice organisational policies, procedures and practices past and present power relations and their impact on the workplace racism and discrimination and laws pertaining to these issues understanding words and actions of people from differing backgrounds: non-verbal communication conventions verbal communication conventions.

Evidence Guide

EVIDENCE GUIDE
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: communicate effectively and sensitively within a cross-cultural context. Assessment must confirm knowledge of: cultural differences and their impact on the appropriate use of verbal and non-verbal communication barriers to effective cross-cultural communication.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Evidence of competency may be gathered over time and from a range of actual or simulated situations. Resources may include: agency policies and procedures.
Method of assessment	The following assessment methods are suggested: role-play or simulation observation of practical demonstration scenarios or case studies written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Communication may include:	gender specific gestures signs verbal and non-verbal written.
Cultural differences may include:	interpersonal approach perceived authority priorities responsibilities terms of reference thinking and learning styles values and beliefs.
Conventions of conversation may include:	affirmation assertiveness eye contact questioning techniques time orientation use of names.
Strategies for developing effective cross-cultural communication may include:	general guidelines and standards for approaching specific tasks and issues mutual respect relevant concepts and information presented using: diagrams flow charts graphs interactive multimedia pictures tables video camera images visual or iconic representations workplace induction programs.
Barriers to effective cross-cultural communication may include:	assumptions power imbalance racist and prejudiced attitudes socioeconomic stereotypes and generalisations structural.
Strategies for resolving differences may include:	mediation negotiation of culturally appropriate guidelines workplace codes of practice.
Resources may include:	people identified with appropriate cross-cultural knowledge reference groups workplace designed to accommodate cultural needs workplace policies and procedures.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP302C Exercise compliance powers

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves exercising compliance powers to enforce laws relating to fisheries management and other associated legislation. 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 of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Conduct searches of persons, property, vessels and vehicles	1.1. Decision to enter and/or search is made and conducted with due regard to lawful authority and jurisdictional procedures. 1.2. Search process is thorough, meticulous and adheres to operational policy and procedures. 1.3. Property is seized or collected, recorded and stored according to jurisdictional policy and legislative requirements. 1.4. Any damage and/or injuries incurred are accurately documented according to jurisdictional policy.
2. Caution, report or arrest persons	2.1. Breaches of the law are identified and investigated according to relevant jurisdictional law, policy and procedures. 2.2. The decision to caution, report or arrest is made at the discretion of the officer and conveyed to the person concerned according to jurisdiction guidelines and professional codes of conduct. 2.3. Relevant and accurate documentation is prepared and submitted as required by law and/or jurisdictional policy. 2.4. Suspects are transported for further processing according to their legal rights and jurisdictional policy.
3. Afford rights to suspects	3.1. Suspects are treated in a fair, equitable and non-discriminatory manner. 3.2. Suspects are made aware of, and provided with, their legal entitlements under relevant jurisdictional laws and procedures.
4. Assess and preserve crime/incident scenes and, when required, assist in the investigation process	4.1. Crime or incident scenes are correctly assessed for future investigation requirements. 4.2. Where necessary, crime or incident scenes are correctly secured to facilitate potential future investigatory activity. 4.3. All actions and reports taken at crime or incident scenes optimise the gathering and preservation of evidence present and its lawful presentation in court.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying for search warrants applying the 'use of force' (defensive tactics) cautioning or arresting persons applying conflict resolution, mediation and incident de-escalation containing and preserving various crime/incident scenes effectively communicating appropriate instructions/directives to suspects and other members of the public identifying situational behaviour and problems minimising workplace risks to self, colleagues and the public. Literacy skills used for: documenting actions preparing and writing reports and briefs of evidence responding to conflict.
Required knowledge
Anti-Discrimination Act Disability Act human behaviour and the impacts of age, gender, ethnicity, social background and recreational practices,, such as use of drugs and alcohol Indigenous land rights and cultural activities, including fishing by traditional methods jurisdictional laws and procedures for search and entry jurisdictional laws, by-laws and regulations relating to offences against state, territory and commonwealth fisheries jurisdictional policy and procedures covering reactive operational safety issues/practices potential risks associated with operational policing reporting requirements in relation to operational safety matters requirements for crime or incident scene preservation and investigation, as far as it relates to non-compliance with fisheries management regulations strategies to optimise safety under a range of operational scenarios the 'use of force' and its legal parameters.

Evidence Guide

EVIDENCE GUIDE
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 ability to: exercise compliance powers with tact, discretion and sensitivity in an ethical manner and in accordance with legal and organisational policies and procedures. Assessment must confirm knowledge of: jurisdictional laws, by-laws and regulations relating to offences against state, territory and commonwealth fisheries.
Context of and specific resources for assessment	Assessment may be conducted on the job and/or in simulated work environments. Evidence of competency will need to be gathered over time and from across a range of actual/simulated workplace situations. Resources may include: actual or simulated crime/incident scene persons, property, vessels and vehicles for searching.
Method of assessment	The following assessment methods are suggested: observation of demonstration portfolio of reports/documentation role-play written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Searches may include:	at sea, beach or landing of inland waterways of persons of premises of vehicles or vessels to locate evidence.
Breaches of the law may include non-compliance with:	Criminal Code Environmental Protection Authority (EPA) legislation fisheries legislation licensing terms and conditions marine/boating legislation National Parks and Wildlife legislation.
Documentation may include:	arrest reports briefs of evidence cautioning notices expiation notices information reports.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP308C Monitor fish catches for legal compliance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves monitoring fish catches and fisheries quotas for legal compliance against standards for specific species that may include size, quantity and catching equipment. 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 of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Monitor fish catches for legal compliance	1.1. Catches are monitored for compliance with regulated limits for species. 1.2. Fish catching devices are monitored for compliance with regulated limits, procedures, and registration and license conditions. 1.3. Breaches of legislation and regulations are identified and acted upon according to jurisdictional procedures. 1.4. Compliance monitoring activities are carried out according to accepted industry hygiene and sanitation practices. 1.5. All compliance monitoring activities are carried out in a manner that ensures the safety of personnel and equipment. 1.6. Compliance monitoring activities are recorded and reported according to jurisdictional procedures.
2. Monitor fisheries quota compliance	2.1. Catch and catch disposal records are monitored for compliance with industry and regulated reporting procedures. 2.2. Actual weight of catch is compared to estimated weight of catch and variations greater than acceptable industry standard are investigated. 2.3. Actual number of fish in catch is compared to recorded numbers of fish and variations greater than accepted industry standards are investigated. 2.4. Compliance monitoring activities are recorded and reported according to organisation procedures.
3. Monitor market documentation for fish sales/purchases	3.1. Market documentation matches purchase records and discrepancies are identified. 3.2. Sales documentation and business records comply with regulations. 3.3. Compliance monitoring activities are recorded and reported according to jurisdictional procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
measuring fish and fish catches for legal compliance recognising fish species using taxonomic keys recognising fishing technologies used. Literacy skills used for: reading and interpreting legislation and regulations recording information related to compliance monitoring. Numeracy skills used for: counting and measuring fish and/or fishing devices undertaking basic auditing.
Required knowledge
fishing methods utilised by fishers in the region, including traditional fishing methods used by Indigenous communities identifying features of fishing species relevant to the region legislation and regulations relating to the commercial and recreational fishing industry, and Indigenous land rights regulations applying to fish processors regulations applying to fisheries quotas regulations relating to fish catches, net/fish catching devices, fishing methods and other related equipment for species being checked for compliance in the operative area.

Evidence Guide

EVIDENCE GUIDE
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 t his unit	Assessment must confirm ability to: monitor compliance of commercial and recreational fishers and fish processors, and to recognise fish species and types of nets/fish catching devices and methods used in the region in which compliance is likely to be monitored. Assessment must confirm knowledge of: compliance regulations that apply to fisheries, fish processors and fish species in the region in which compliance is likely to be monitored.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: copies of legislation and regulations fish species likely to be monitored for compliance measuring devices nets and fish catching devices and other equipment related to fish catching likely to be monitored for compliance.
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

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.
Fish may include:	fin fish, crustaceans, molluscs, marine mammals, plants, aquatic reptiles and amphibians.
Regulated limits may include:	bag or boat limits closed areas state, territory or commonwealth legislation length (e.g. minimum or maximum) protected species quota fisheries season time of year.
Fish catching devices may include:	buoys dredge (e.g. mussel and scallop) hand spear, bow and arrow, and spear gun nets (e.g. hand, dab, hoop, drop, mesh and hauling) pots (e.g. yabbie) rake (e.g. crab and cockle) rod and line traps (e.g. shrimp and rock lobster) teasers traditional fishing methods, tools or equipment: baited woven fishing lines with bone or metal hooks collection by hand constructed/manipulated water bodies for aquaculture free diving harpoons or spears modern equipment (e.g. powered vessels) may also be used for occupational health and safety (OHS), animal welfare and other considerations stick or brush hide traps wooden rafts or canoes wooden stick or rock fish traps woven nets, hoops, pots or traps.
Regulated limits, procedures, and registration and license conditions may include:	buoys: volume colour relevant to species the cleaning, scaling and gutting of fish combination and number of devices used gear dimensions location used maximum number mesh size (e.g. minimum and maximum) positioning of nets relative to other nets, and other features possession of measuring devices presence of device owner during designated times registration of nets/catching devices sale/trade from recreational catch tagging of gear: owner name and address tag dimensions use of berley use of teaser lines.
Legislation can be:	commonwealth and state/territory legislation related to fisheries and fisheries management.
Fisheries is defined as a:	natural fishing resource of a specific species in a given management area.
Market documentation may include:	business catch disposal.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP310C Operate off-road vehicles

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves operating four-wheel drive vehicles with towed equipment, in off-road conditions in a safe and effective manner. 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 of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare vehicle for operation	1.1. Vehicle is selected to meet operational requirements. 1.2. Preliminary check of the vehicle is completed to ensure it is serviceable. 1.3. Equipment and accessories are checked to ensure they are available and serviceable. 1.4. Start-up checks are completed according to jurisdictional procedures. 1.5. Trailer is attached and loads are arranged and securely tied down according to jurisdictional procedures and legislative requirements. 1.6. Vehicle route is determined taking into account vehicle limitations and safety of vehicle occupants, vehicle and any trailers/equipment attached to vehicle.
2. Drive the vehicle	2.1. Vehicle is driven in a defensive manner taking into account vehicle limitations and the risk of damage to the environment, vehicle and any attached trailer/equipment, and the safety of vehicle occupants. 2.2. Four-wheel drive capability is utilised effectively in response to varying terrain conditions. 2.3. Appropriate measures are taken where environmental factors immobilise or impede progress of vehicle.
3. Follow up vehicle usage	3.1. Vehicle usage logs are completed according to jurisdictional procedures and enterprise requirements. 3.2. Mechanical problems and service requirements are reported or acted upon according to jurisdictional procedures and enterprise requirements. 3.3. Vehicle is left in a clean and tidy manner and parked according to jurisdictional procedures and enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
towing and manoeuvring a loaded trailer with an off-road vehicle in a range of terrain types using four-wheel drive functions. Literacy skills used for: filling out vehicle usage logs reporting mechanical and service problems. Numeracy skills used for: filling out vehicle usage logs.
Required knowledge
limitations of the vehicle in a range of terrain types operational components of off-road vehicle vehicle operating procedures.

Evidence Guide

EVIDENCE GUIDE
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 ability to: operate four-wheel drive vehicles with a towed trailer in an off-road environment whilst demonstrating an awareness of personal safety and that of other users. Assessment must confirm knowledge of: four-wheel drive vehicle operating procedures.
Context of and specific resources for assessment	Assessment is to be conducted either on the job or in a simulated working environment. Competence should be demonstrated using a four-wheel drive vehicle towing a loaded trailer. All terrain vehicles should be included for fisheries compliance activities if used in the region. Resources may include: access to relevant vehicles and loaded trailer.
Method of assessment	The following assessment methods are suggested: observation of practical demonstration written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Vehicle may include:	four-wheel drive and all terrain vehicle (ATV).
Equipment and accessories may include:	effective means of communication drinking water first aid kit.
Start-up checks may include:	coolant equipment/locker security fuel instruments and gauges: analog systems indicators (e.g. high-beam, turn signals and parking brakes) audible warning devices brake warning lights electrical charging oil pressure speedometer tachometer temperature warning lights oil pump visual inspection of vehicle water.
Appropriate measures may include:	assessing floor of creek or river crossing assessing water depth and flow extricate bogged vehicle repair or replace flat or damaged tyres.
Environmental factors may include:	boggy or sandy ground creek or river crossings ice or snow obstructions (e.g. fallen trees and power lines) rugged terrain tidal movements.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP315A Support the judicial process

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves preparing and managing evidence, witnesses and offenders for the relevant judicial authority, including presenting evidence and following up on the outcomes of proceedings. 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 of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare and forward court documents	1.1. Elements/points of proof are comprehensively and accurately included into briefs of evidence. 1.2. Jurisdictional court required document formats and presentation standards are complied with. 1.3. Briefs of evidence comply with the jurisdiction's legal rules of evidence. 1.4. Documents are forwarded to persons/authorities within required timeframe. 1.5. The safety and security of witness evidence is maintained at all times.
2. Manage witnesses	2.1. Witnesses are identified and court appearances arranged, including transport and accommodation, where required. 2.2. Witness summonses are arranged and served, in accordance with jurisdictional law, to ensure witness attendance at courts. 2.3. Liaison and support of witnesses is maintained before, during and after the trial. 2.4. Witnesses are prepared in an ethical manner to enable them to present their evidence in court. 2.5. Witness protection procedures are implemented, as necessary.
3. Monitor offenders	3.1. Documentation used in the monitoring of offenders is completed in compliance with court requirements 3.2. Procedures for monitoring offenders are in compliance with court requirements. 3.3. Appropriate authorities and parties are clearly advised in a timely manner of bail conditions, further proceedings and the court's requirements. 3.4. Procedures are implemented to ensure compliance of offenders with court requirements.
4. Liaise with and assist prosecuting authority	4.1. Arrangements, role and involvement in proceedings are confirmed. 4.2. Documentation is provided promptly and accurately to support the prosecution's case. 4.3. Informal and formal communication channels are maintained with the prosecuting authority. 4.4. Judicial guidelines, protocols and legal requirements are observed and adhered to at all times.
5. Present evidence	5.1. Proceedings and protocols relevant to the jurisdiction involved are adhered to throughout the proceedings. 5.2. Rules of evidence relevant to the jurisdiction are adhered to. 5.3. Demeanour is appropriate and evidence is presented to professional standards. 5.4. Considered expert evidence is consistent with qualifications and expertise and is provided on request.
6. Undertake post-court procedures and follow up outcomes of proceedings	6.1. Briefs of evidence and other documents are acted upon. 6.2. Property and exhibits are returned or disposed of. 6.3. Relevant parties are notified of court results in a timely manner. 6.4. Where required, avenues of possible further action are constructively and objectively discussed with a prosecuting authority. 6.5. The outcomes of the proceedings are noted and filed, and reports completed. 6.6. Any required actions are implemented.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with witnesses, prosecution authority and court personnel using computer and information management systems making decisions and solving problems applying operational safety skills orally communicating briefings, responding to questioning, active listening, reflecting, establishing rapport, negotiating and resolving conflict applying organisational and time management skills presenting evidence clearly and concisely at proceedings witness/victim management skills, in particular cultural awareness skills, ethical behaviours and integrity. Literacy skills used for: taking notes preparing briefs of evidence and exhibit register writing reports word processing.
Required knowledge
agency policies and procedures relating to preparation of documents and evidence, and providing expert opinion different judicial/quasi-judicial systems at which fisheries compliance matters are heard or prosecuted, and their procedures and protocols general principles of criminal liability relevant law, including the rules of evidence and continuity of evidence, policy and procedures role of legal personnel in judicial/quasi-judicial systems types of evidence admissible in judicial/quasi-judicial systems use of notes in court/tribunal/commission.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Assessment must confirm ability to: support the judicial process through: preparation of brief of evidence issuing summonses to witnesses ensuring witnesses are available and prepared presenting evidence following up on post-proceeding matters. Assessment must confirm knowledge of: jurisdictional procedures and protocols legislation relevant to the jurisdiction and the proceeding.
Context of and specific resources for assessment	Assessment is to be conducted on the job or in a simulated environment. A simulated environment must reflect a work environment with case materials, witnesses, court protocols and procedures, judicial forms and legal personnel.
Method of assessment	The following assessment methods are suggested: written or oral short-answer testing practical exercises or role-plays observation of practical demonstration.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Documents may include:	court brief/summary of facts items or briefs of evidence logs media footage photographs radio/telephone records reports of incidents reports, legal opinion and other specialist reports statements statements/affidavits.
Witnesses may include:	bystanders and experts those directly involved.
Court preparation may include:	being advised of obligations and format for giving evidence being advised of the procedure for obtaining witness fees being kept informed of investigation/court status.
Witness protection procedures may be undertaken by:	specialised section for the case officer and may include bail conditions imposed on the offender.
Documentation used in the monitoring of offenders may include:	bail reports/advice fact sheets field reports reporting cards.
Procedures for monitoring offenders may refer to:	bail conditions curfew checks reporting conditions residential checks.
Appropriate authorities and parties to be advised include:	bail/watch house Officer in Charge the court.
Liaison with the prosecuting authority may be:	formal or informal and occur before, during or after a trial.
Arrangements, role and involvement may include:	confirmation of evidence required to be presented confirmation of time date and location of proceedings.
Proceedings may include:	judicial and quasi-judicial tribunals rules of court.
Demeanour may include:	appearance confidence deportment dress standard.
Professional standards may include:	concise and articulate manner impartiality integrity language respect for people and offices held voice clarity.
Post-court procedures may include:	discussion of possible appeal implementation of judicial orders, such as for confiscation or destruction of property.
Relevant parties to be notified may include:	government departments internal and external agencies other fisheries officers the witness or witnesses.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP316A Gather, collate and record information

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves gathering, collating and recording information. 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 of the Unit

Application of the unit	Information may be gathered through statements or interviews. It may also be obtained from fishery or aquaculture database systems. Freedom of information and privacy legislation may apply.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Obtain, record and analyse information from the community	1.1. Information sought is relevant to fishery or aquaculture issues and is collected and recorded. 1.2. Information obtained is analysed, sorted and collated in relation to the purpose for which it is being obtained. 1.3. Contents of the information recording forms/reports is complete, accurate, concise, legible, understandable and in the required format.
2. Take and compile statements	2.1. Statements relevant to the matter being examined are sought. 2.2. Comprehensive statements are taken and contain all details relevant to the matter being examined. 2.3. Active and accurate listening is used when taking statements from persons.
3. Conduct interviews	3.1. Interviews are planned, managed and conducted to gather maximum amount of information relevant to the matter being examined. 3.2. All interviewees are afforded their legal rights and treated fairly and equitably. 3.3. Interview techniques employed comply with jurisdictional law and agency codes of ethics/practice. 3.4. Interviews are conducted and recorded correctly. 3.5. Interview and evidence recording equipment is operated correctly.
4. Utilise fishery or aquaculture and other appropriate information/database systems	4.1. Information entered on database systems is accurate, understandable, complete and verifiable, and the required agency data entry security procedures are adhered to. 4.2. Appropriate sources of information are identified and correctly accessed. 4.3. Information is legitimately retrieved from appropriate database systems. 4.4. Freedom of information and privacy laws or guidelines are complied with. 4.5. Information collected is sorted and collated according to criteria agreed to with supervisor. 4.6. Information is accessed and stored according to agency codes of ethics/practice.
5. Exchange information with other members within the agency	5.1. Communication linkages within the organisation/department are identified and utilised to exchange/share information. 5.2. Information received is assessed for relevancy to the purpose/issue for which it was sought. 5.3. Information is shared with agency sanctioned fellow officers. 5.4. Irrelevant information is disposed of according to agency procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
conducting interviews using appropriate investigative techniques operating interviewing recording equipment preparing and compiling statements questioning and interviewing using information systems using technology. Literacy skills used for: identifying, labelling and storing of evidence preparing and compiling statements reading and researching background literature recording information.
Required knowledge
information types and their sources jurisdictional laws, by-laws and regulations relating to: fisheries management environmental management offences against persons and property accessing information systems privacy and freedom of information the rights of individuals in relation to the conduct of interviews and statement compilation procedures and security measures for accessing, storing, retrieving and sharing data from fishery or aquaculture databases.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Assessment must confirm ability to: conduct interviews prepare and compile statements gather relevant information and record it accurately. Assessment must confirm knowledge of: jurisdictional laws and procedures relevant to gathering and recording information sources of relevant information.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace or simulated work environment. Resources may include: access to interview and evidence recording equipment.
Method of assessment	The following assessment methods are suggested: observation of practical demonstration practical exercises or role-plays written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Information from the community could be related to:	addressing general community safety issues assisting in the investigation and/or prosecution of criminal activity, location of witnesses to and/or suspects of such activity establishing participative community programs locating missing persons progressing/supporting court hearings/matters.
Information to be collected may come from:	commercial and recreational boaters and fishers community business leaders ethnic communities crime/accident/incident scenes fellow officers individuals industry representatives and leaders informants local government local media Oceanwatch, Coastcare, Waterwatch, Landcare, and other similar community groups public community forums schools.
Information recording forms/reports may include:	hand written and electronically-based proformas and reporting styles.
Statements should be comprehensive and may contain:	all details which may assist the investigation and/or prosecution all information required by court all relevant information. Statements may be taken at agreed locations and are to be recorded in a written format that complies with the legal requirements for statements. Where appropriate and legal, statements may also be recorded in forms other than written, such as audiotape or audiovisual (video) tape.
Interview and evidence recording equipment may include:	audiotape recorders video cameras and recording equipment cameras authorised for the purpose of recording interviews and statements that can be tendered as evidence in courts. In some agencies, interview and evidence recording equipment may also include basic fingerprinting equipment. Correct use of the equipment includes the authorisation, labelling, storage and filing of tapes and film (original and duplicates).

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP317A Facilitate effective communication in the workplace

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves communicating effectively in the line of duty as a fisheries officer. Communication is 'facilitated' meaning that: appropriate communication techniques are used before responding to a situation the fisheries officer adequately assesses it the fisheries officer is a participating member of a work team and both informs the work team of situations and his/her proposed position, and contributes meaningfully to achieving team meeting outcomes. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Assess situations and adapt communication technique accordingly	1.1. Verbal communication is tailored to the identified audience. 1.2. Body language of audience is correctly assessed and responded to appropriately. 1.3. Active listening skills are employed and questioning techniques used to clarify issues or problem areas for resolution. 1.4. Communication strategies are adopted that reflect consideration of the full range of human characteristics/factors. 1.5. Where required, expert advice is sought or referrals made according to agreed procedures. 1.6. Contradictions, ambiguities, uncertainties or misunderstandings are identified and checked with a range of sources and references.
2. Communicate effectively in the workplace	2.1. Appropriate interpersonal communication techniques and skills are selected and applied. 2.2. Communication is clear, concise and accurate.
3. Participate in meetings	3.1. Supervisors and other colleagues are briefed with regard to the meeting's purpose and proposed positions to be put forward. 3.2. Documents to be used in meetings are obtained/researched. 3.3. Own contributions are prepared in advance relevant to the purposes of the meetings and supportive of the organisation's corporate goals and objectives. 3.4. Own position is clearly and effectively stated and substantiated.
4. Utilise conflict resolution/negotiation skills to address issues/incidents	4.1. Control and objectivity is maintained at all times in conflict situations. 4.2. Situational conflict is, as far as possible, de-escalated. 4.3. Persons in conflict are separated, where appropriate, and relevant solutions negotiated or imposed correctly. 4.4. Where required, external agencies are accessed and utilised.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
adapting personal communication style to a variety of situations conflict negotiation and resolution effectively communicating instructions/directives to suspects and other members of the public incident de-escalation using interpretive services to facilitate communication using verbal communication to take control of situations. Literacy skills used for: researching information for meetings.
Required knowledge
agency codes of ethics agency policy and operational procedures regarding critical incident negotiation agency policy and procedures covering verbal communication requirements barriers to effective communication communicative process impacts of age, gender, ethnicity/aboriginality, special needs groups, personality and drugs/alcohol on the communicative process meanings of various body language forms state or territory anti-discrimination Acts various support agencies available and the types of services offered.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Assessment must confirm ability to: effectively interact and communicate with colleagues and clients respond to conflict situations in accordance with jurisdictional law and guidelines. Assessment must confirm knowledge of: communicative processes barriers to effective communication.
Context of and specific resources for assessment	Assessment is to be conducted on the job or in a simulated environment.
Method of assessment	The following assessment methods are suggested: written or oral short-answer testing practical exercises or role-plays observation of practical demonstration.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Situations cover all taskings undertaken by officers, whether reactive or proactive patrolling, undertaking station duties, and relate to circumstances in which the officer is in contact with other persons. Such processes may include:	criminals face to face fellow officers giving and/or receiving instructions and lawful direction interviewing persons providing verbal reports or seeking information responding to inquiries single or groups suspects.
Body language may include:	non-verbal characteristics exhibited by each person in response to the presence of fishery officers or lawful instruction given by such officers. Such characteristics may represent positive compliant behaviour or a negative non-cooperative/aggressive response.
Problem areas for resolution may include	arrest scenes crime scenes disputes over procedural issues, such as processing or charging persons life threatening situations, such as confrontations with armed persons serving summons workplace disputes workplace complaints workplace grievance situations.
Human characteristics/factors may include:	age ethnicity gender geographic and demographic impacts physical capacity impacts of alcohol and legal/illegal drugs peer group pressures personality previous experiences/encounters with fisheries officers.
Interpersonal communication techniques and skills may include:	appropriate language appropriate recognition and professional response to cultural diversity.
Meetings may include:	formal, informal or pre-planned, and involve functional area/authority personnel, and may be for: operations assessment/debriefings operational planning occupational health and safety (OHS).
De-escalation means:	reducing a situation to a point where the issue is reduced to a controllable level and the risk to life or property is minimised.
Relevant solutions, depending on the actual situation, may include:	the issuing of lawful instructions/directions employment of de-escalation processes the 'use of force' arresting, cautioning, reporting and detaining accessing further assistance from either fellow officers or police. The development of appropriate response strategies should also take into account the needs and characteristics of factors such as age, gender and cultural/social background.
External agencies may include:	ethnic advisory services marine and transport police. Negotiation can take place with supervisors, colleagues and members of the public.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP318A Perform administrative duties

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves performing a range of administrative functions and preparing, submitting and/or assessing documentation pertaining to organisational needs, licensing/regulatory requirements and the receipt, storage and recording of money/property. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Manage administrative tasks, correspondence and records	1.1. Administrative tasks are assessed, prioritised and executed to ensure effectiveness of operations. 1.2. Correspondence and records are completed accurately and in a timely manner. 1.3. Correspondence and departmental reports and forms are maintained securely. 1.4. Movement of correspondence and records is accurately recorded. 1.5. Correspondence and records are submitted and stored correctly.
2. Maintain notes and records of duties performed	2.1. Notes/records of duties are completed and maintained correctly. 2.2. Notes are current and accurately maintained.
3. Complete and submit departmental reports and forms	3.1. Documentation is completed according to organisational requirements. 3.2. Content of forms/reports is accurate and complete, legible, understandable and in the correct formats. 3.3. Documentation is submitted within the required timeframe.
4. Prepare, submit and/or assess documentation for the issue of licences and/or regulatory authorisations	4.1. Procedures for preparation and assessment for licences and/or regulatory authorisations are correct. 4.2. Document assessment procedures and applicant security checks are carried out correctly. 4.3. Appropriate licence authority is correctly issued and details recorded.
5. Receive, record and store money and property	5.1. Receipt, recording and storage procedures for money and/or property are correct. 5.2. Stored money/property is maintained securely. 5.3. Property received is recovered from storage and disposed of correctly.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
using accurate keyboarding applying professional judgement in the issuing of licences/regulatory authorisations. Literacy skills used for: accessing databases for the purpose of checking applicant details/history accurately completing departmental forms and reports complying with organisational requirements regarding completion/currency of maintenance logs and patrol records producing clear and concise written communication. Numeracy skills used for: assessing documents for licences receiving monies.
Required knowledge
by-laws and regulations relating to the preparation of documentation jurisdictional laws issuing of licences/authorities and storage of property/money various types of departmental and licensing system documents/proformas/logs and the preparation requirements for each.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Assessment must confirm the ability to: accurately prepare documentation issue and receipt licences store and record money/property consistent with agency policies, procedures and guidelines.
Context of and specific resources for assessment	Assessment is to be conducted on the job or in a simulated environment. Resources may include: access to appropriate departmental proformas, licence applications, property books and storage systems access to information databases to enable applicant suitability checks.
Method of assessment	The following assessment methods are suggested: observation of practical demonstration practical exercises or role-plays written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Administrative tasks may include:	initiating telephone calls stores requisitions and distribution equipment maintenance organising transport.
Correspondence and records may include:	formatted documents auditable and accountable documents investigation files internal and external memos computer audiotape records.
Departmental reports and forms may include:	accoutrements usage reports exhibit/evidence reports/briefs incident reports interview reports motor vehicle log books patrol activity reports property book and disposal schedules time sheets and leave forms.
Preparation and assessment for licences and/or regulatory authorisations may include:	'burning off' (not all jurisdictions) fishing permits or licences (not all jurisdictions) over dimension haulage permits (not all jurisdictions). Preparation and assessment may require liaison with other agencies, such as police, local government, fire services and road transport authorities.
Assessment procedures may include:	checking applicant's criminal record checking submitted documentation for accuracy and completeness personal health suitability references.
Money and property could be:	found and handed in to police recovered/confiscated in the process of an investigation recovered from accident scenes.
Money and/or property received may or may not:	become 'evidence' in later court proceedings.
The disposal of property may include:	disposal through organisationally sanctioned means, such as public auction forfeiture to the Crown (under Confiscated Assets laws) return to lawful claimant.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP401C Administer the district office

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves establishing, implementing and monitoring effective administrative procedures in district offices. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Establish, implement and monitor procedures for administrative tasks	1.1. Administrative tasks to be undertaken are identified, delegated to staff and written into job specifications. 1.2. Resources, both physical and human, required to maintain administrative functions at required level are identified, costed and budgetary approval sought if purchase is required. 1.3. Physical resources are obtained, installed and staff trained in use, if necessary. 1.4. Procedures for administrative tasks are established, documented and monitored on a regular basis. 1.5. Requests for information are handled in a timely manner. 1.6. Effectiveness of administrative procedures is assessed and action taken where administrative tasks are not up to standard.
2. Schedule maintenance and service	2.1. Service requirements for administrative equipment, outboard motors and vehicles are determined from manufacturer service guidelines. 2.2. Log books are monitored for usage patterns. 2.3. Procedures are established, documented and monitored for determining special service or repair requirements. 2.4. Scheduling for maintenance and service is planned in advance to minimise consequences of down time. 2.5. Servicing agent is booked and staff kept informed of schedule. 2.6. Standard of servicing and associated costs are monitored and service agent given feedback.
3. Operate office within budgetary constraints	3.1. Budgets are negotiated with senior personnel based on past income and expenditure data and projected cost of planned activity within the budgetary period. 3.2. Income and expenditure are monitored and reconciled against the original budget. 3.3. Variances against the original budget are identified and adjustments made, where necessary. 3.4. Financial reports are provided to senior personnel.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
establishing, documenting and reviewing procedures planning and monitoring budgets supervising staff training staff in the use of physical resources. Literacy skills used for: completing and reading reports reading manufacturer service guides and administrative documentation writing procedures. Numeracy skills used for: monitoring petty cash and banking procedures preparing budgets preparing service schedules.
Required knowledge
administrative functions performed in a compliance office financial reporting.

Evidence Guide

EVIDENCE GUIDE
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: establish and implement effective administrative procedures. Assessment must confirm knowledge of: administrative functions.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: office environment.
Method of assessment	The following assessment methods are suggested: project work using workplace scenario role-play.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Administrative tasks may include:	archiving banking cleaning and waste removal database maintenance desktop publishing filing information dissemination mail and email organisational reports, forms and logs organising meetings, agendas and minutes petty cash phone and counter enquiries postage and freight reception recording staff leave recycling requisitions rostering of administrative staff maintaining spreadsheets switchboard and satellite phone travel arrangements vehicle or vessel usage word processing work-related documents, such as occupational health and safety (OHS) reports and time sheets.
Physical resources may include:	cleaning equipment computers display shelving facsimile machine office furniture photocopier shredder switchboard, extensions and mobile phones.
Requests for information may come from:	fisheries management committees ombudsman senior personnel the Minister's office.
Action taken may include:	altering the procedure counselling staff working outside procedures reassigning administrative tasks to other members of staff training staff if insufficiently skilled to follow procedures.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP402C Plan the surveillance operation

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves tasking, planning, allocating resources and organising a static or mobile surveillance operation, including any reconnaissance that may be required. 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 of the Unit

Application of the unit	This competency is one in a series specialising in on-land surveillance. Other units include: SFICOMP403C Operate and maintain surveillance equipment SFICOMP404C Operate an observation post SFICOMP405C Perform post-surveillance duties SFICOMP406C Perform mobile surveillance.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Participate in planning the surveillance operation	1.1. A tasking brief is received and clarified with the team leader or client. 1.2. The type of surveillance operation is identified. 1.3. Priorities are discussed with the team leader and a realistic timeframe agreed. 1.4. Constraints are identified. 1.5. Aims/objectives of surveillance operation are clearly understood by all parties. 1.6. All available factors are analysed. 1.7. Resources are identified and appropriately selected. 1.8. Resource limitations are identified and discussed with the team leader. 1.9. Alternative surveillance techniques are identified. 1.10. A reconnaissance plan is prepared.
2. Conduct reconnaissance of nominated location	2.1. Entry and exit points are identified. 2.2. All apparent security monitoring devices are identified, where practicable. 2.3. Location is accurately described, including type, structure and surrounding environment. 2.4. Vehicles and vehicle storage facilities are described. 2.5. Appropriate observation points for the location are identified. 2.6. Maps, aerial/ground photographs and/or video are utilised to enhance reconnaissance. 2.7. Major subject's frequency points and associates are identified and surveyed. 2.8. Surveillance coverage points for nominated location are identified. 2.9. All legislative and procedural requirements are observed. 2.10. A reconnaissance report is prepared.
3. Participate in preparation of the surveillance plan	3.1. A contribution is made to the development of a surveillance plan, as required by the team leader. 3.2. Alternative surveillance techniques are identified. 3.3. Personal responsibilities are understood and, if appropriate, operational orders interpreted.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
clarifying and confirming briefing instructions contributing to surveillance planning sharing information with team members observing and analysing reading maps using video and photographic equipment working in a team. Literacy skills used for: documenting and adapting reconnaissance and surveillance plans maintaining a running sheet. Numeracy skills used for: counting, calculations involving time, distances and/or quantities estimating height, weight and quantity of people estimating size of people and/or product.
Required knowledge
jurisdictional policies, procedures and laws, especially relating to privacy and trespass local knowledge relevant to surveillance operations surveillance methods.

Evidence Guide

EVIDENCE GUIDE
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: work in a team environment to develop a surveillance plan based on information obtained through a location/site reconnaissance. Assessment must confirm knowledge of: jurisdictional policies, procedures and laws relevant to surveillance operations.
Context of and specific resources for assessment	Assessment is to be conducted at a workplace or in a simulated work environment. Resources may include: surveillance equipment required for reconnaissance work team and team leader.
Method of assessment	The following assessment methods are suggested: case study journal questions role-play.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Tasking brief may include:	a clear statement of the client's needs proposed duration of the surveillance records all available information held concerning the subject of surveillance the aim of the surveillance.
Type of surveillance operation:	collecting information that is part of an activity pattern mobile observing a specific activity static.
Constraints may include:	operational security resources timeframes.
Aims/objectives will be:	consistent with the overall objectives of the investigation or operation .
Factors may include:	any information and/or intelligence, which may impact on the formulation of the surveillance planning process, such as: coverage period likely courses of action own resources subject resources topography.
Resources may include:	financial human internal or external in origin physical.
Alternative surveillance techniques may include:	aerial electronic public transport special requirements of performing surveillance in remote areas.
Reconnaissance plan may include:	guidance on performance of the reconnaissance input of surveillance team members and other specialist advice, if appropriate resources needed cover story the risks of performing the reconnaissance.
Exit and entry points are:	the avenues open to a subject to arrive at or depart from a specified location.
Security monitoring devices may include:	alarm systems all electronic surveillance devices any other physical or technical application employed for the security of the location and which are likely to comprise a surveillance operation man traps.
Surrounding environment may include:	population orientation socioeconomic climate topography.
Appropriate means:	correct choice taking into account the environmental conditions affecting the aim/objective at the time and security issues.
A subject's frequency points are:	any place or building likely to be accessed by the nominated subject, and may include: business locations public transport locations schools shopping facilities.
Surveillance coverage points are:	observation positions used to identify and cover subject's movements and locations.
Legislative and procedural requirements will include:	legislation relevant to jurisdiction and its officers in the performance of their duty legal requirements for tendering surveillance reports to a court standard operating procedures (SOPs).
Reconnaissance report:	includes: aims/objectives of the reconnaissance equipment needs officers conducting the reconnaissance rally point time frame type of reconnaissance provides a clear, concise picture of the operational area should follow the agreed format.
Surveillance plan may include:	resource and operational issues specific to the task, the team and the target a plan of operation to facilitate the maximum use of resources in achieving the operational objective a risk assessment.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP403C Operate and maintain surveillance equipment

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves using surveillance equipment during a surveillance operation. 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 of the Unit

Application of the unit	Surveillance equipment includes radio communication equipment and electronic equipment used to record observations during the surveillance. It also involves being aware of the possible use by targets of counter surveillance technologies (scanners). This competency is one in a series specialising in on-land surveillance. Other units include: SFICOMP402C Plan the surveillance operation SFICOMP404C Operate an observation post SFICOMP405C Perform post-surveillance duties SFICOMP406C Perform mobile surveillance.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Operate and maintain surveillance equipment	1.1. Surveillance equipment is selected, operated and maintained according to jurisdictional policies, procedures and laws and operational requirements. 1.2. Security of equipment and communications is maintained throughout the surveillance operation. 1.3. Photographs and video footage are produced that meet surveillance operational requirements. 1.4. Covert communication attachments are correctly connected, utilised and operated. 1.5. The possible use by subjects of scanner/interceptor equipment is identified and the appropriate response is made.
2. Participate in the establishment and use of surveillance communication protocols	2.1. Communications equipment appropriate to the transmission distances required for the surveillance operation is selected. 2.2. Radio communication channels appropriate to the surveillance operation are identified and used. 2.3. Secure coding equipment and secure transmission nodes are used appropriate to surveillance operational requirements. 2.4. Communication is clear, concise, accurate, timely and relevant using surveillance terminology as appropriate.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
using cameras and video equipment to produce photographs and video footage that meet surveillance operational requirements using communication equipment whilst undertaking surveillance operations. Literacy skills used for: applying surveillance communication protocols maintaining a running sheet reading manufacturer guidelines for operating and maintaining surveillance equipment. Numeracy skills used for: calculating time and distances establishing settings/channels used in camera work and communications.
Required knowledge
communication protocols evidentiary requirements film types and their application for a range of surveillance requirements legislative requirements relating to surveillance work and tendering evidence in court local knowledge relevant to surveillance operations maintenance requirements for surveillance equipment operational procedures for surveillance equipment surveillance methods.

Evidence Guide

EVIDENCE GUIDE
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: operate surveillance equipment to provide communications support to the surveillance operation record observations to a standard that meets surveillance objectives and jurisdictional evidentiary requirements. Assessment must confirm knowledge of: communication protocols camera techniques.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment and should include the range of surveillance equipment used in the jurisdiction. Resources may include: surveillance plan surveillance equipment required for surveillance method.
Method of assessment	The following assessment methods are suggested: demonstration portfolio of photography and video footage questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Surveillance equipment may include:	any equipment available in the operational circumstances, such as: CCTV equipment communications equipment infrared technology night vision technology other surveillance equipment: portable radio repeaters or any other communications device SLR camera tracking equipment vehicle radio video camera.
Jurisdictional policies, procedures and laws may include:	legal requirements for tendering surveillance product to a court legislation relevant to the agency and its officers in the performance of their duty occupational health and safety (OHS) guidelines and procedures standard operational procedures (SOPs).
Operational requirements may include:	availability communications security location topography.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP404C Operate an observation post

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves selecting an observation post consistent with the surveillance tasking, operating the observation post in a manner consistent with the maintenance of the covert nature of the surveillance activity, recording observations, and closing down the observation post at the conclusion of the operation. 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 of the Unit

Application of the unit	This competency is one in a series specialising in on-land surveillance. Other units include: SFICOMP402C Plan the surveillance operation SFICOMP403C Operate and maintain surveillance equipment SFICOMP405C Perform post-surveillance duties SFICOMP406C Perform mobile surveillance

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Participate in the selection of the observation post position	1.1. The aims and objectives of the operation are considered in the assessment of the suitability of potential observation posts. 1.2. Contributions are made to the selection of an appropriate observation post. 1.3. Liaison with other areas within the organisation and outside agencies is performed, as appropriate. 1.4. Security issues are addressed when considering potential observation post sites. 1.5. The subject's movements are covered through appropriate observation positioning. 1.6. All legislative and procedural requirements are observed.
2. Participate in the establishment of the observation post	2.1. Appropriate communication equipment is installed and operational. 2.2. Appropriate recording facilities are established. 2.3. The observation post is established covertly and securely. 2.4. Occupational health and safety (OHS) requirements are understood and applied to the greatest extent possible during the surveillance operation.
3. Participate in the maintenance of the observation post	3.1. Appropriate security procedures are followed. 3.2. Demeanour and dress are consistent with the environment. 3.3. Surveillance positions are not compromised during arrival/departure from observation post. 3.4. Equipment is concealed or disguised when being utilised in surveillance operations. 3.5. Security of equipment and evidence and covert nature of the operation are maintained when observation post is not in use. 3.6. All legislative and procedural requirements are observed. 3.7. Counter-surveillance measures are recognised and applied, as appropriate. 3.8. Anti-surveillance techniques are recognised and applied appropriately.
4. Record observations	4.1. The subject is properly identified. 4.2. Accurate observations are made and appropriate records kept according to evidentiary requirements. 4.3. Relevant recording procedures are used, such as running sheets, photographic or electronic equipment. 4.4. Subject exit and entry points are identified. 4.5. Running sheets are completed according to the prescribed format. 4.6. Surveillance product is disseminated in a timely and acceptable manner, where required.
5. Close down the observation post	5.1. The observation post site is cleared of agency surveillance presence. 5.2. All equipment is accounted for and returned. 5.3. Debriefing is undertaken as required.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
contributing to planning and decisions liaising with others in the organisation and outside agencies observing and analysing planning for contingencies reading maps sharing information with team members using communication equipment using video and photographic equipment working in a team. Literacy skills used for: maintaining a running sheet. Numeracy skills used for: counting, calculations involving time, distances and/or quantities estimating height, weight and number of people estimating size of people and/or product.
Required knowledge
evidentiary requirements jurisdictional policies, procedures and laws local knowledge relevant to surveillance operations operational procedures for surveillance equipment surveillance and counter-surveillance methods.

Evidence Guide

EVIDENCE GUIDE
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: select, operate, maintain and close down an observation post as part of a work team. Assessment must confirm knowledge of: jurisdictional policies, procedures and laws relevant to surveillance operations.
Context of and specific resources for assessment	Assessment is to be conducted at an observation post or in a simulated work environment. Resources may include: surveillance plan surveillance equipment required for surveillance from an observation post work and team leader.
Method of assessment	The following assessment methods are suggested: observation of demonstration oral questions analysis of running sheet evidence obtained as a result of surveillance.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Observation post is:	the covert and static position used for the observation of the surveillance subject.
An appropriate site for an observation post is:	a covert, functional and secure location that provides adequate observation of surveillance subject.
Liaison may include:	appropriate collection and dissemination of information within the organisation and to outside agencies.
Security issues include:	considering the physical security of the observation post through research of the observation post and the surrounding occupants to maintain integrity of surveillance activity.
Legislative and procedural requirements will include:	legal requirements for tendering surveillance reports to a court legislation relevant to jurisdiction and its officers in the performance of their duty standard operating procedures (SOPs).
Communication equipment is:	any equipment available in the operational circumstances and may include: any other communication device suitable for the surveillance, including in relation to security of messages hand-held and vehicular radios mobile phones repeaters.
Recording facilities may be established for the purpose of:	documenting running sheets or logs using electronic recording equipment.
OHS requirements may include:	interpretation and application of OHS law, policy, guidelines and procedures.
Security procedures may include:	the appropriate application of counter and anti-surveillance techniques the physical security of the observation post, its occupants and equipment while maintaining its covert nature.
Demeanour and dress is:	appropriate to the situation, location and environmental conditions.
Counter-surveillance measures are:	techniques employed to identify and counteract surveillance without detection, such as: acting naturally counter-surveillance routes developing and using area familiarisation.
Anti-surveillance techniques are:	techniques employed to identify surveillance.
Running sheets are:	surveillance logs in the prescribed format.
Exit and entry points are the:	avenues open to a subject to arrive at or depart a specified location.
Prescribed format means:	a format accepted by the agency and that conforms to evidentiary requirements.
Surveillance product is:	information collected because of a surveillance operation and which has been collated and analysed, as appropriate, to suit the needs of the surveillance objective.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP405C Perform post-surveillance duties

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves performing activities that occur on conclusion of the surveillance operation. This includes maintaining and storing surveillance equipment, preparing surveillance product in support of court proceedings or to other client needs, and disseminating information gathered during surveillance to the client. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This competency is one in a series specialising in on-land surveillance. The others are: SFICOMP402C Plan the surveillance operation SFICOMP403C Operate and maintain surveillance equipment SFICOMP404C Operate an observation post SFICOMP406C Perform mobile surveillance

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units
SFICOMP404C	Operate an observation post

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Store and secure equipment	1.1. Equipment is stored. 1.2. Security of surveillance equipment is maintained when not in use. 1.3. Maintenance of equipment is conducted according to a maintenance schedule.
2. Prepare surveillance product to a standard that meets court requirements	2.1. Witness statements, photographs, video footage and surveillance exhibits are labelled and stored. 2.2. Information gathered during surveillance is disseminated to relevant parties. 2.3. Running sheets are adopted. 2.4. Continuity and security of surveillance product is maintained and acceptable for presentation in court.
3. Participate in debriefing session on the surveillance activity	3.1. Debriefing session is attended and information and feedback relating to the surveillance activity are provided, as required. 3.2. Contributions are made to the post-surveillance report commensurate with level of responsibility and involvement in the surveillance activity.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing information related to surveillance activity communicating observations and analysis results to others disseminating information according to jurisdictional requirements maintaining equipment preparing briefs sharing information as part of a team working as part of a team developing the surveillance product. Literacy skills used for: analysing surveillance-related information preparing briefs. Numeracy skills used for: counting and calculations involving time, distances and/or quantities estimating height, weight and number of people estimating quantity and size of product.
Required knowledge
evidentiary requirements jurisdictional policies, procedures and laws maintenance and use of surveillance equipment surveillance methods.

Evidence Guide

EVIDENCE GUIDE
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: prepare surveillance product to a standard that meets jurisdictional and legal requirements. This will be obtained through the analysis of information gathered during surveillance activities. Assessment must confirm knowledge of: jurisdictional policies, procedures and laws relevant to surveillance operations and allowable evidence.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: surveillance plan scheduled maintenance program for surveillance equipment running sheets exhibits surveillance equipment requiring maintenance, including manufacturer guidelines work team.
Method of assessment	The following assessment methods are suggested: written post-surveillance reports observation of participation in a debriefing session observation of surveillance equipment maintenance activities demonstration of preparation exhibits assessment of possible improvements in surveillance activity.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Security ensures:	the prevention of loss or damage or compromise of equipment.
Adopted means:	the process of surveillance officers legally acknowledging the accuracy of an observation.
Continuity and security means:	management of surveillance product in accordance with accepted practice.
Post-surveillance report means:	a report prepared to the agreed format on any operational issues that may have emerged during the surveillance operation and which requires consideration with a view to subsequent action.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP406C Perform mobile surveillance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves performing mobile surveillance using foot, vehicle and alternative surveillance techniques. Alternative surveillance techniques include aerial and electronic surveillance, surveillance in remote areas and surveillance from/on public transport. 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 of the Unit

Application of the unit	This competency is one in a series specialising in on-land surveillance. Other units include: SFICOMP402C Plan the surveillance operation SFICOMP403C Operate and maintain surveillance equipment SFICOMP404C Operate an observation post SFICOMP405C Perform post-surveillance duties.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain mobile surveillance	1.1. The subject is properly identified. 1.2. Officer and equipment are selected and prepared appropriate to the environment in which surveillance will be undertaken. 1.3. Surveillance of the subject is maintained according to operational requirements at all times. 1.4. The subject's movements are monitored under all conditions through appropriate observation positioning, including covering exit and entry points to the area. 1.5. Communications techniques and equipment are used according to operational requirements. 1.6. Running sheets are completed in the prescribed format and include accurate descriptions of subjects, vehicles and location. 1.7. Equipment and evidence is kept secure during the surveillance operation.
2. Maintain covert nature of surveillance operation	2.1. The covert nature of the surveillance is maintained using techniques appropriate for foot and/or vehicle surveillance. 2.2. Surveillance positions are not compromised by the movement of officers during the period of observation. 2.3. Officers performing foot surveillance are recovered without compromise. 2.4. Equipment and documentation are concealed or disguised during surveillance operation.
3. Respond to changes in surveillance operation	3.1. Appropriate search techniques are applied following loss of subject. 3.2. The need for counter-surveillance and/or anti-surveillance techniques is recognised and appropriate actions selected and applied. 3.3. Timing and position of changeovers are managed to control surveillance of subject, security of officers and to ensure the covert nature of the operation. 3.4. The need for alternative surveillance techniques is identified and requested 3.5. Static surveillance positions are appropriately utilised to support mobile surveillance operation as determined by the surveillance plan or in response to changing requirements of the current operation.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing information related to surveillance activity communicating within an operational context and authority of position interpreting and drawing maps observing surveillance subject planning for contingencies sharing information with team members using communication equipment under operational conditions using foot surveillance skills under operational conditions using surveillance driving skills under operational conditions using surveillance technology, such as cameras, video and communication equipment using technical skills relating to operation of surveillance equipment working as part of a team. Literacy skills used for: analysing information interpreting and drawing maps maintaining a running sheet. Numeracy skills used for: counting and calculations involving time, distances and/or quantities estimating height, weight and number of people estimating quantity and size of product.
Required knowledge
evidentiary requirements jurisdictional policies, procedures and laws local knowledge relevant to surveillance operations surveillance methods use of surveillance equipment.

Evidence Guide

EVIDENCE GUIDE
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 ability to: work with a team to carry out covert surveillance by applying vehicle and/or foot surveillance techniques under operational conditions. Assessment must confirm knowledge of: jurisdictional policies, procedures and laws relevant to surveillance operations and allowable evidence.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: surveillance equipment relevant to vehicle and foot surveillance surveillance plan (real or case study) running sheets work team.
Method of assessment	The following assessment methods are suggested: analysis of running sheet oral questions observation of foot and vehicle surveillance techniques used in workplace or simulated situations.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Mobile surveillance may be:	from vehicle from vessel on foot a combination of these methods.
Appropriate to the environment means taking into consideration:	location (e.g. city, beach, hotel, rural town and remote area) selection of vehicle and any equipment being used as part of the cover situation, including mode of dress the aim/objective at the time.
Exit and entry points are:	the avenues open to a subject to arrive at or depart a specified location.
Communication techniques and equipment relate to:	appropriate selection and use of communication equipment use of appropriate terminology.
Running sheets are:	a surveillance log in the prescribed format.
Secure means:	preventing the loss of equipment and unauthorised access to communications.
Covert nature means:	the subject or members of the public are unaware of the surveillance activity.
Appropriate techniques for foot surveillance may include:	appropriate control and use of movements and equipment so as to maintain the covert nature of the surveillance appropriate positioning to observe the subject taking into account topography, location, cover and exit points the subjects could use effective teamwork.
Appropriate techniques for vehicle surveillance may include:	appropriate control and discretion of vehicle movements methods of vehicle interception so as to maintain the covert nature of the surveillance selection of vehicle positions the use of multiple vehicles vehicles will be driven according to traffic regulations.
Counter-surveillance measures are:	techniques employed to identify and counteract surveillance without detection, such as: acting naturally counter-surveillance routes developing and using area familiarisation.
Anti-surveillance techniques are:	techniques employed to identify surveillance.
Changeovers refer to:	the movement of officers between surveillance duties.
Alternative surveillance techniques may include:	aerial and electronic surveillance public transport surveillance in a remote area.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP407C Undertake prosecution procedures for magistrate's court

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves carrying out preliminary prosecution work up to the stage of a plea being entered. It includes adjudicating a brief to determine if charges are to be laid, attending magistrate's court and completing all associated administrative tasks. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	Fisheries compliance officers in some states and territories may not undertake prosecution duties.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Adjudicate brief	1.1. Brief is assessed to ensure it contains all required documentation relevant to the alleged offence. 1.2. A decision is made based on available facts, the law, within the limitations of time, and in accordance with the prosecuting authority's policies. 1.3. Documentation is accurately completed and forwarded. 1.4. Enquiries are made into the existence of bonds applying to the charged offender and, if necessary, a decision made on estreatment.
2. Attend general court	2.1. Defence applications and submissions are responded to, as appropriate. 2.2. Prosecution submissions are presented fluently, concisely and as appropriate. 2.3. The allegations from the prosecution brief are presented fluently and concisely where a guilty plea has been entered. 2.4. All available relevant information and admissible evidence is presented. 2.5. Questions from the bench are responded to with available information. 2.6. Courtroom conduct and dress is in accordance with accepted court etiquette.
3. Complete administrative tasks	3.1. File endorsements are completed accurately and in a timely manner. 3.2. Matters arising from the general court attendance are followed up.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
following courtroom procedures presenting allegations from the prosecution brief to the court researching law relevant to the case researching prior convictions and current bonds as pertaining to charged offender. Literacy skills used for: accurately completing legal forms and courtroom documents reading and interpreting briefs and legal information researching. Numeracy skills used for: calculating additional penalties.
Required knowledge
courtroom etiquette courtroom procedures: estreating bonds negotiating in pre-trial hearings to oppose or support bail to oppose, support or request adjournment office procedures: addressing the bench adjudicating of briefs completing and serving summonses preparing applications responding to questions from the bench and other parties prosecuting authority's policies on adjudication of briefs.

Evidence Guide

EVIDENCE GUIDE
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 ability to: adjudicate a brief and prosecute in general court. Assessment must confirm knowledge of: courtroom procedures applicable law, office policies and procedures.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: brief (completed) courtroom procedures legal and internal documentation mock general court office policies and procedures.
Method of assessment	The following assessment methods are suggested: questions demonstration of courtroom skills.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Adjudicate means to:	determine whether an offence has been committed, and if so, what charges will be laid. Adjudication may be the responsibility of a prosecution unit within the compliance agency, or it may be the responsibility of the Crown.
Documentation includes both:	where charge is to be laid: legal document (complaint and summons) prepared, signed by relevant authority and forwarded to appropriate section to be served on the alleged offender where no charge is laid: an internal document is completed and filed in accordance with policy.
Accurately completed includes:	correct at law free of clerical error.
Available relevant information may include:	adjournment applications applications for court orders bail applications estreated bonds guilty pleas pre-trial hearings prior convictions prosecuting allegations.
Matters may include:	any necessary enquiries are conducted clearing exhibits completing documentation/reports as required instituting appeal proceedings notifying appropriate parties of magistrate's court outcomes.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP409A Plan and undertake patrol operations

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves undertaking operational tasks, including patrols, for the purpose of deterring and detecting non-compliant activities. 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 of the Unit

Application of the unit	Undertaking patrol operations involves assessing a potential situation for non-compliance with state, territory and commonwealth fisheries regulations, and for risk to patrolling officers. It also includes the range of communication skills required to handle situational behaviours with due regard for cultural diversity.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Undertake patrols	1.1. A positive visual presence is maintained while patrolling. 1.2. Situations are assessed for potential non-compliance with state, territory and/or commonwealth fisheries regulations and appropriate actions taken, including requests for further assistance. 1.3. Effective communication is maintained with other relevant fisheries compliance officers and the public, where appropriate. 1.4. Patrolling is undertaken according to jurisdictional requirements and supervisor's instructions or in a manner that optimises achievement of the patrol's goals. 1.5. Communication with the public is courteous and professional at all times. 1.6. Situational behaviour of persons is accurately assessed with due regard for cultural diversity. 1.7. Intelligence gathered while on patrol is shared with other fisheries compliance officers and reported. 1.8. Follow-up actions are undertaken on completion of the patrol.
2. Establish, maintain and utilise knowledge of the local patrol area	2.1. Features particular to a patrol area are identified and noted. 2.2. Communication paths are established and fostered within the patrol's community and industry members. 2.3. Fisheries compliance issues concerning a patrol area are identified in the media through internal intelligence and bulletins/notices. 2.4. Patrol area information and issues are analysed and acted upon, where required. 2.5. Communication regarding latest patrol area issues is maintained with work team and supervisor according to jurisdictional information security procedures. 2.6. All actions taken reflect knowledge of latest intelligence. 2.7. Patrol reports are completed for supervisor.
3. Respond to requests for emergency and other types of assistance	3.1. All requests for assistance are received and confirmed with supervisor. 3.2. Vehicles and vessels are prepared appropriately to respond to request. 3.3. Staff are fully briefed by authorised personnel on procedures for dealing with emergency situation.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying the 'use of force' (restraining and self-defence tactics) counselling, conflict resolution, mediation and incident de-escalation effectively communicating appropriate instructions/directives to offenders or suspected offenders identifying situational behaviours and problems minimising workplace risks to self, colleagues and the public. Language and literacy skills used for: completing jurisdictional forms related to evidence and non-compliant activities communication within a patrol context, with community and industry members reading and interpreting jurisdictional policies and procedures writing patrol reports and court briefs. Numeracy skills used for: basic auditing.
Required knowledge
anti-discrimination Acts disability Acts general duty of care responsibilities human behaviour (individual and group) and the impacts of age, gender, ethnicity, social background and recreational practices, such as drugs and alcohol Indigenous land rights and cultural activities, including fishing by traditional methods jurisdictional laws and regulations relating to fisheries management and fisheries compliance activities jurisdictional policy and procedures covering compliance checks related to fisheries management and safety issues/practice potential risks associated with operational patrolling strategies to optimise safety under a range of operational scenarios the 'use of force' and its legal parameters.

Evidence Guide

EVIDENCE GUIDE
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 ability to: accurately assess potential situations of non-compliance and communicate effectively with persons involved. Assessment must confirm knowledge of: jurisdictional policies and procedures for handling situations of non-compliance, potential and actual the patrol area in detail.
Context of and specific resources for assessment	Assessment may be conducted at the workplace and/or in a simulated work environment. Resources may include: role-play scenarios.
Method of assessment	The following assessment methods are suggested: demonstration on the job or role-play short answer questions.
Guidance information for assessment	To ensure consistency in one's performance, competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Range Statement

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.
Patrols may be on foot or mobile (e.g. vehicle and vessel) and cover:	beaches dams and lakes estuaries jetties and boat ramps rivers and creeks sea.
Situations include anywhere anyone may be involved in:	catching unloading selling processing fish stock.
Assessment may include:	appreciating the incident determining response required determining whether security is required establishing communications.
Effective communication may:	contribute to the safety of officers and the public ensure all relevant scenario information is shared between officers present at a specific scene or incident ensure lawful directions given are clearly understood by the recipient.
Communication that is courteous and professional is described in:	the jurisdictional established code of ethics for dealing with fellow fisheries compliance officers and members of the community/industry.
Situational behaviour includes:	a full range of verbal and non-verbal behavioural responses to the presence of fisheries compliance officers or lawful instruction given by such officers.
Cultural diversity may include:	recognition of the linguistic and cultural assets in the population as a valuable resource respect for and the accommodation of culture, language and religion of others within an Australian legal and institutional framework where English is the primary language.
Intelligence may include information about:	forthcoming industry and community events/activities that could be of promotional assistance to fisheries management previous suspected non-compliant activities and/or the whereabouts of offenders suspicious persons, groups, vehicles, vessels and activities.
Follow-up actions may include:	attendance in court handling of evidence interviews preparation of a patrol report for supervisor preparation of regulatory notices, court documents or briefs provision of advice or intelligence to other police officers provision of further information.
Features of a patrol area include:	identification of community and industry contacts supportive of the fisheries compliance function its geographic location its local industry and recreational fishers its predisposition, if any, to particular non-compliance activity and community awareness programs (e.g. Fishwatch) presence of vessels, boat trailers and vehicles.
Emergency requests may be for:	reporting suspicious activity search and rescue transfer of individuals from other vessels transporting individuals to designated places.
Other requests for assistance may include:	applying chemicals for fish control assistance with electro-fishing audit license agencies collecting samples fish kills fish salvages.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP410A Promote fisheries management awareness programs

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves promoting fisheries management awareness programs to industry, recreational fishers and the general public. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	Some fisheries compliance agencies may have a dedicated education support unit.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify opportunities for awareness raising activities	1.1. Opportunities for increasing awareness of legislation and fisheries management principles are identified by work team members. 1.2. Resources within the organisation that can support the promotion and awareness activities are identified and availability researched and booked or obtained. 1.3. Awareness and promotional activities are selected that are consistent with awareness program and the goals of the organisation, and will maximise audience coverage for minimum effort and be cost-effective.
2. Conduct awareness and promotional activities	2.1. Awareness and promotional activities are approved by supervisor. 2.2. Plans are developed for activities that take into account the type of activity, target group characteristics and message. 2.3. Bookings are made for selected activities and expectations clarified with relevant people. 2.4. Awareness/promotional activities are conducted according to plan. 2.5. Organisation is presented in a positive manner.
3. Follow up on awareness and promotional activities	3.1. Borrowed resources are returned and acknowledgment given to anyone who provided assistance or support. 3.2. Requests for information are responded to in a timely manner. 3.3. Evaluation of activities is carried out according to the plan and reported to supervisor.
4. Build industry networks	4.1. Opportunities to liaise with industry at all levels are identified, evaluated for benefits to fisheries compliance organisation, and prioritised. 4.2. Personnel are scheduled to pursue liaison opportunities as part of operational planning. 4.3. Work team and supervisor are kept informed of current issues and concerns that relate to fisheries management and fisheries compliance operations.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with work team and supervisor about promotional activities, relevant issues and concerns organising awareness and promotional activities responding to enquiries presenting information on legislation and fisheries management principles to individuals and groups. Literacy skills used for: reading promotional literature writing up the activity plan. Numeracy skills used for: evaluating the cost of awareness activities.
Required knowledge
basic fisheries management principles relevant to the target group educational resources and support available from the organisation fisheries Acts and legislation relevant to the target group Indigenous land rights and cultural activities, including fishing by traditional methods structure and function of the fisheries compliance organisation.

Evidence Guide

EVIDENCE GUIDE
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 ability to: organise and carry out effective fisheries management awareness activities. Assessment must confirm knowledge of: fisheries legislation and fisheries management principles for species in the region.
Context of and specific resources for assessment	Assessment may be undertaken as part of work activities or in a simulated work environment. Resources may include: material and kits pre-prepared by others pre-outfitted caravans and trailer displays events calendars.
Method of assessment	The following assessment methods are suggested: questions development of plan project involving a specific fisheries management awareness raising program.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Awareness raising activities may include:	group presentations information booth interviews literature display media releases newspaper articles school presentations.
Opportunities may include:	fishing seasons newspapers and special lift outs regional and metropolitan events (e.g. shows, exhibitions, Blessing of the Fleet, field days, shopping malls and expos) school programs and career events service club meetings target special interest groups/individuals and locations frequented television and radio current affairs.
Legislation may include:	fisheries quotas legal limitations netting and fish catching devices regulated procedures.
Fisheries management principles may include:	fisheries management strategy measures for determining fishing effort for species in relevant fisheries methods for determining stock abundance population dynamics of species: mortality rate reproductive and movement patterns schooling and growth habits.
Resources may include:	education and promotions personnel education unit specialist library videos and paper presentation materials volunteer groups.
Plans may include:	choice of media evaluation process: cost of conducting activity feedback from target group interest in volunteer service number of non-compliance incidents reduced marketing presentation/delivery plan resource requirements, including staff and volunteers time schedule.
Target group characteristics may include:	area of interest background knowledge and experience literacy level.
Bookings may include:	advertising space organisation resources (e.g. caravan, literature and videos) staff and volunteers venue.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP411A Implement aquaculture compliance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves implementing aquaculture compliance through monitoring and promotional activities. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This competency involves monitoring of aquaculture enterprises, facilities and practices for compliance with a range of legislative and regulatory requirements. These may vary between states and territories and between a state and territory and the commonwealth. Aquaculture enterprises may be engaged in aquaculture or in holding or displaying ornamental species. Fisheries compliance officers undertake promotional activities to build awareness of the principles of ecologically sustainable development (ESD) with practising and potential aquaculturalists, and the wider community.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify scope of compliance powers in jurisdiction	1.1. Current legislation, regulations and codes of practice relevant to aquaculture development and production of cultured or held stock are identified. 1.2. Jurisdictional policies and procedures for monitoring non-compliance and responding to reportable events are identified.
2. Promote awareness of compliance in the aquaculture industry	2.1. Aquaculture codes of practice and principles of ESD are promoted to industry and community. 2.2. Protocols for handling the movement of cultured or held stock interstate are promoted to industry and community. 2.3. Consequences of non-compliance are made known to industry and community. 2.4. Timely and relevant responses to enquiries are given.
3. Monitor aquaculture enterprises for compliance	3.1. Routine site inspections are conducted to ensure compliance with identified legislation, protocols and codes of practice. 3.2. Site inspections are carried out with due regard for the enterprise's hygiene, safety, biosecurity and quality assurance procedures. 3.3. Aquaculture enterprises under development are monitored to ensure licensing terms and conditions are being met. 3.4. Notification of reportable events is received and appropriate action taken. 3.5. Aquaculture compliance monitoring activity reports are prepared and submitted.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with aquaculturists on compliance-related matters monitoring aquaculture and aquatic stock holding or display facilities/sites monitoring licensing terms and conditions promoting awareness of aquaculture compliance to industry and community responding to reportable events. Literacy skills used for: reading and interpreting legislation, regulations and codes of practice relevant to aquaculture development and production reading and interpreting licensing terms and conditions writing reports on aquaculture compliance monitoring activities. Numeracy skills used for: estimating, measuring and calculating volume of effluent discharge estimating numbers of stock, size of culture structures and aquacultured species.
Required knowledge
basic biology of cultured or held stock in the region: life cycle environmental and nutriment requirement of stock at different stages of life cycle basic knowledge of aquaculture production methods used in the region basic knowledge of health and disease problems associated with cultured or held stock in the region: symbionts toxicants (e.g. chemicals or pollutants) and toxins of biological origin (e.g. toxic algae) viruses, bacteria, fungi, worms, parasites and predators common signs and symptoms of ill health in cultured or held stock in the region: colouring or external appearance of stock stock behaviour jurisdictional policies and procedures for monitoring aquaculture compliance legislation, regulations and codes of practice relevant to aquaculture development and production.

Evidence Guide

EVIDENCE GUIDE
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 ability to: monitor aquaculture development and production for compliance with relevant legislation, regulations and codes of practice meet licensing terms and conditions respond to reportable events. Assessment must confirm knowledge of: legislation, regulations and codes of practice jurisdictional policies and procedures for monitoring aquaculture compliance.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment and should cover the range of aquacultured species commonly farmed in the region. It should also cover the range of legislation, regulations, codes of practice and reportable events relevant in the region. Resources may include: licensing terms and conditions range of reportable events.
Method of assessment	The following assessment methods are suggested: questions practical exercises or role-plays demonstration.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Legislation, regulations and codes of practice may relate to:	development environmental protection and ESD principles fisheries, aquaculture, ornamental, holding or display facilities harbours, navigation and maritime regulations Indigenous native title, land claims and cultural activities, including fishing by traditional methods livestock translocation, health treatment, biosecurity and animal welfare.
Aquaculture development and production may include:	implied individual or corporate ownership of the stock being cultivated farming, culturing or holding of aquatic organisms implied interventions in the rearing process to enhance production, such as regular stocking, feeding and protection from predators.
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.
Reportable events may include:	illegal disease treatments importation of live cultured or held stock movement of specified species off-farm notifiable diseases.
Principles of ESD may include:	animal welfare ethics chemical use and contaminant reduction collection or disposal of broodstock or seedstock disposal of effluent and waste: biohazard (e.g. moribund animals, hormones and chemicals) from culture structures nitrogenous waters or sediments solid and soluble wastes uneaten food and settled solids movement of live animals and seedstock prevention of live culture organisms being introduced into environment protected species.
Consequences of non-compliance may include:	culling/slaughter and disposal of live stock expiation fees monetary fines imposed by court termination of lease or licence by authorised person.
Site inspections may include:	associated equipment or systems, such as: 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 culture or holding structures or systems, such as: cages, pontoons, enclosures and pens, including associated moorings, anchors, floats 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 offshore and inshore on-land, lakes, streams, rivers, dams and reservoirs.
Licensing terms and conditions may include:	meeting the development schedule as determined under legislation relevant to aquaculture development requirements for treatment of effluent and other wastes security arrangements stocking densities time within which construction must commence use of chemicals.
Appropriate action (on receiving notification of a reportable event) may include:	call in health and environmental experts call in veterinary assistance establishing and maintaining quarantine organising and supervising culling or slaughter of stock.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP412A Operate in remote areas

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves operating safely in remote places and isolated areas. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	Compliance operations are addressed SFICOMP409A Plan and undertake patrol operations, and SFICOMP302C Exercise compliance powers. This competency includes the additional skills and knowledge expected of a fisheries compliance officer working in an area remote from habitation where regular operational support is not readily available.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units
SFICOMP310C	Operate off-road vehicles

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for remote area operations	1.1. Operational plans are clearly defined and conveyed to colleagues and base station. 1.2. Communication equipment effective in the remote area is selected and tested. 1.3. Radio protocols for standard and emergency situations are current and known. 1.4. Risks associated with the operation and journey are assessed and risk minimisation strategies and contingency actions planned. 1.5. Jurisdictional policies and procedures are followed. 1.6. Equipment and supplies identified in risk management strategies and contingency plans are obtained, checked and stored for efficiency and safety. 1.7. Travel plans are documented after selecting the most appropriate route to destination, method and schedule of travel.
2. Travel in remote areas	2.1. Navigational aids appropriate for the remote area and type of travel are utilised to ensure destinations and direction of travel are as planned 2.2. Communication equipment is used and communication protocols observed. 2.3. Travel is undertaken according to travel plan and risk minimisation strategies. 2.4. Emergency situations are responded to according to contingency plans.
3. Operate in remote areas	3.1. Operations are undertaken ensuring the safety of colleagues, self and equipment. 3.2. Monitoring activities are undertaken with caution and due regard for safety of all personnel and equipment. 3.3. Witness statements and details are taken. 3.4. Arrested suspects are restrained. 3.5. Evidence is stored in a manner that will ensure its safety and preservation. 3.6. Intelligence gathering is routinely carried out and reports written up and presented.
4. Finalise details of remote area operation	4.1. Equipment is checked for serviceability and returned to storage. 4.2. Reports are made on operation and any problems encountered.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
administering first aid applying survival techniques communicating with colleagues and base station operating communication equipment planning for travel in remote areas responding appropriately to emergencies using navigational aids. Literacy skills used for: documenting travel plans reading jurisdictional policies and procedures relating to remote area travel and operation using navigational aids and communication equipment writing reports on remote area operation and any problems encountered. Numeracy skills used for: using navigational aids and communication equipment.
Required knowledge
equipment and supplies necessary for safe travel and operation in remote areas jurisdictional policies and procedures for safe travel and operation in remote areas navigational techniques risks associated with remote area travel and operations and strategies for minimising those risks.

Evidence Guide

EVIDENCE GUIDE
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 ability to: travel and operate safely and effectively in remote areas. Assessment must confirm knowledge of: the risks associated with travelling and operating in remote areas equipment, supplies and jurisdictional policies and procedures for minimising these risks.
Context of and specific resources for assessment	Assessment is to be conducted in a remote area but should be in the presence of others. Some emergency situations are too dangerous or difficult to invoke and should be assessed in a simulated situation. Resources may include: equipment, including communication and navigational aids, required for remote travel and operation jurisdictional polices and procedures operational plans vehicles and vessels, as required, for remote travel.
Method of assessment	The following assessment methods are suggested: demonstration documented travel plans practical exercises questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

RANGE STATEMENT
The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.
Communication equipment may include:	mobile phones satellite telephones UHF/HF radio with SELCALL.
Risk management strategies may include:	backpack recovery equipment: D-shackle snatch block gloves high lift jack length of chain metal/wood base plate old blanket pickets rope shovel and axe snatch strap tree trunk protector jurisdictional policies and procedures related to remote area operations personal equipment: bushcraft aids (e.g. knife, nylon cord, needle and thread, hand axe in pouch, tow rope, digging tool, steel wool and electrical tape) emergency food supplies first aid kit fuel (e.g. solid fuel capsules, candle and waterproof matches) navigational aids, including global positioning system (GPS)/compass, map, pencil and notepad shelter aids (e.g. ground sheet, space blanket and plastic sheet) signal (e.g. heliograph, flashlight, night/day flares, whistle and marker panel) water containers and water purification tablets route scheduled radio checks (Radskeds) survival training timing and method of travel tools, vehicle and equipment spares vehicle attachments: bull bar driving/spot lights long range fuel tanks tow bar water tank winch (front and/or rear) vehicle servicing vessel safety and emergency equipment.
Contingency actions may include:	alternative communications plan first aid and medical support plan operational support plans retrieval and evacuation plans search and rescue plans.
Method of travel may include:	all terrain vehicle foot four-wheel drive (with/without loaded trailer) motorcycle vessel.
Navigational aids may include:	compass GPS stars topographical maps.
Emergency situations may include:	aggressive/hostile people animal/reptile and poisonous creature attack environmental conditions (e.g. flood, fire, tide, storm and wind) equipment failure ill health, accident, injury and poisoning immobilised vehicle/vessel (e.g. breakdown, damaged, bogged and grounded) lost and stranded shortage of food, water and shelter.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP413A Maintain operational safety

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves assessing and responding to general workplace safety risks, including the use of defensive tactics and/or restraining techniques. It also covers the care and maintenance of general field-based operational/safety equipment. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Monitor and assess situational risks in workplaces	1.1. Situational safety is monitored and assessed and well informed judgements are made according to agreed operational practices and the surrounding environment. 1.2. Potential risks to own safety, the safety of fellow officers and members of the public are quickly and correctly identified, assessed and monitored.
2. Maintain a safe working environment	2.1. Operational safety responses/procedures are identified and/or planned and implemented to ensure safe working practices. 2.2. Equipment, materials and environment are assessed for hazards and protective action is planned to ensure the health and safety of people. 2.3. Safety issues are evaluated and conveyed to relevant officers and alternate responses devised. 2.4. Appropriate personal protective equipment (PPE) is correctly identified, worn/utilised and maintained according to manufacturer guidelines. 2.5. Faults, breakdowns and/or deficiencies in PPE are immediately reported to responsible officer. 2.6. Incidents are identified and observations are recorded and reported accurately, promptly and in the required format to relevant personnel.
3. Employ defensive tactics	3.1. Situations are assessed correctly and informed judgements made as appropriate for the use of defensive tactics and/or physical restraint techniques. 3.2. Defensive tactics and/or restraining techniques are applied according to surrounding conditions. 3.3. Accoutrements are, at all times, used with due regard to personal safety and that of others. 3.4. Maintenance of accoutrements is undertaken and any losses, damage and/or faults immediately reported to the appropriate officer. 3.5. Documentation regarding the use of force or the use of accoutrements is completed and submitted. 3.6. Defensive tactics and restraining skills are applied at the appropriate situations and to organisational standard.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
advising others of safety issues/concerns communicating with a wide range of community members, such as those with physical/sensory/intellectual impairment and cultural differences communicating safety issues/concerns to colleagues, supervisors and, when necessary, other emergency service workers and the public minimising workplace risks to self, colleagues and the public planning, implementing and, where necessary, adapting workplace safety responses to situational contexts recognising and accurately assessing situational risks/hazards safe operation and use of general issue and emergency PPE the most appropriate 'use of force' (restraining and defensive tactics) and use of accoutrements undertaking routine equipment maintenance. Literacy skills used for: completing logs/damage reports reading manufacturer manuals and instructions reporting incidents and faults in equipment and safety clothing.
Required knowledge
established strategies to optimise safety under a range of operational scenarios general duty of care responsibilities logs/damage reports required and when they must be completed occupational health and safety (OHS) guidelines for lifting and carrying persons organisational OHS legislation as it applies to policing organisational policy and procedures covering operational safety issues/practices potential risks associated with a full range of non-specialist operational activities the use of force, its legal parameters and reporting requirements in relation to operations.

Evidence Guide

EVIDENCE GUIDE
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: ensure the safety of self and others through: identifying workplace safety risks following work practices using defensive tactics, when necessary. Equipment is used in accordance with organisational policies and procedures and manufacturer guidelines and complies with OHS legislation.
Context of and specific resources for assessment	Evidence should be gathered over a period of time in a range of actual or simulated workplace environments. Resources may include: all necessary equipment for operational safety vehicles and standard organisational operational accoutrements.
Method of assessment	The following assessment methods are suggested: demonstration practical exercises that simulate an operation questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Workplaces may include:	at sea or on coastal regions, waterways or on land crime/incident scenes foot or mobile patrol environments piers or jetties, recreational and commercial fishing vessels, processing plants, aquaculture farms or other holding/display facilities.
Monitoring and assessing situations may include:	analysis of situational intelligence and evidence communication with other agencies, such as police or other emergency service workers community services gathering existing situational intelligence from colleagues identification and valuation of the potential risks (and their strengths) arising from a situation or a situation's particular timeframe local government public present at site reviewing previous reports techniques, such as personal observation.
Potential risks may include:	buildings, vessels, vehicles or property and could be already present or evolve as a result of actions taken matters or events that could harm persons.
Safe working practices may include:	use of force techniques/options/strategies lifting and carrying persons operation of patrol or surveillance vehicles and equipment, including accoutrements prevention of disease transmissions, zoonoses and dangerous animals risk assessment and contingency planning use and maintenance of safety clothing and equipment.
Safety issues may include:	faulty equipment inappropriate operational procedures need for skills enhancement.
PPE may include:	buoyancy vest or personal floatation device (PFD) 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 outdoor clothing for tropical conditions rubber gloves, mitts or gauntlets, and protective hand and arm covering safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) warning devices (e.g. light wands, portable flashing lights, reflective and illuminated signs, and hand-held spotlights and torches) and safety signs/barriers/ warning tapes wet weather gear, waders and protective clothing, including reflective safety vests.
Defensive tactics and/or restraining techniques include:	the range of offensive/defensive skills and tactics sanctioned by an organisation to enable an officer to defend against or restrain persons attempting to physically harm themselves, the officer, colleagues or members of the public.
Accoutrements may include	handcuffs organisationally sanctioned/legal personal protection devices, such as Oleo-Capsicum (OC) sprays and MACE standard/general issue batons.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP414A Manage own professional performance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves effectively managing one's professional performance, and performing ethically and with the integrity required to ensure the public's confidence in its police service. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Model high standards of personal performance, ethics and integrity	1.1. Own performance standards consistently serve as a role model for other officers and the community as a whole. 1.2. Personal and professional integrity is demonstrated to engender confidence and respect. 1.3. Commitment to the jurisdiction's laws and the organisation's policy procedures and objectives are constantly demonstrated. 1.4. Breaches of organisational codes of ethics and/or practice are recognised and reported in the required manner.
2. Review and monitor own performance	2.1. Required personal and professional performance standards are readily identified and acknowledged. 2.2. Self-assessment and reflection on practice are regularly used to monitor performance against established standards and accurately identify personal strengths and weaknesses. 2.3. Formal and informal performance feedback is regularly sought and acted upon appropriately. 2.4. Tasks are carried out to achieve outcomes sought and minimise resource usage.
3. Develop and maintain ongoing personal competence	3.1. Currency of relevant professional operational competencies is maintained. 3.2. Personal development and self-improvement strategies are identified, planned and implemented, and results evaluated. 3.3. Participation in professional associations is undertaken. 3.4. New developments and trends in fishery policing are identified and the associated knowledge and skills identified, acquired and applied.
4. Manage personal work priorities	4.1. Jobs/tasks are prioritised and undertaken in accordance with unit/team goals. 4.2. Competing demands are assessed and organised within time constraints to achieve individual, team and organisational priorities. 4.3. Operational and self-development needs are balanced within the work environment.
5. Assist and support other personnel	5.1. Informative and constructive feedback is provided to other personnel in a positive manner. 5.2. Interaction with others promotes a productive and harmonious work environment. 5.3. Encouragement, support and advice are provided to personnel, as required. 5.4. Opportunities for appropriate action are identified and taken.
6. Maintain physical and emotional health	6.1. Levels of personal physical and emotional health are routinely monitored and appropriately managed. 6.2. Support is sought, where required, to enable identification and implementation of positive alternatives to personal problems.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
dealing with and effectively responding to issues/events that challenge professional ethics maintaining integrity and behaviour, including reporting of breaches to appropriate authorities interacting professionally with colleagues and others maintaining consistently high levels of professional ethics and integrity in all work practices and dealings with the community maintaining consistently high levels of personal presentation (e.g. dress code, mannerisms and respectfulness) maintaining personal health and stress at a level that will enable optimum operational performance planning and implementing personal improvement plans providing encouragement and support to others recognising, accurately assessing and acknowledging personal strengths and weaknesses seeking out and responding effectively to feedback related to personal performance. Literacy skills used for: researching, reading and recording information self-assessment and reflection.
Required knowledge
acceptable/non-acceptable behaviour and practices cultural awareness ethical and integrity issues confronting fishery officers factors pertaining to policing roles that affect/impact upon personal health and stress internal procedures for dealing with breaches of professional ethics internal/external professional support and development mechanisms methods for assessing/reviewing personal performance and planning and implementing effective personal improvement strategies professional associations professional integrity and behaviour standards relevant agency codes of practice/ethics standards of behaviours statements of values team dynamics and impacts on personal work performance.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Assessment must confirm ability to: consistently maintain own professional performance standards.
Context of and specific resources for assessment	Assessment is to be conducted on the job or in a simulated environment. If undertaken in a simulated environment, then organisational documentation relating to an individual's performance would be required, such as code of ethics and jurisdictional legislation. A group of peers would be required for feedback.
Method of assessment	The following assessment methods are suggested: portfolio of supporting evidence personal journal self-improvement projects observation of practical demonstration third-party reports.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Own performance in the context of this unit may include:	an individual officer's professional ethics integrity and behaviour in relation to that expected and implied within the organisation's stated codes of ethics/practice statements of values, law, policy and procedures.
Professional performance standards are those:	personal and technical attributes and skills required to undertake the day-to-day tasks and duties of the incumbent's role to the required workplace performance level.
Self-assessment and reflection on practice requires:	officers to regularly review: performance against established service standards personal professional goals and standards feedback both formal and informal and in written or verbal formats.
The monitoring of performance against established standards may include:	colleagues formal/informal organisational initiated performance appraisals human resource personnel, family and other relevant community members monitoring of supervised staff, colleagues and/or team staff morale obtaining feedback from supervisors others which facilitate the identification of personal strengths/weaknesses/issues to be addressed personal reflective behaviour strategies/methodologies subordinates.
The development and maintenance of ongoing personal professional competence may include:	establishing new career paths and goals, such as achievement of a particular specialist fishery policing function or rank dealing with internal integrity matters improving security of lifestyle processes, such as: personal competence/development models specific work assignments job rotation formal education internal training involvement in community activities personality improvement.
Self-improvement strategies may include:	adapting work rotation to facilitate changing personal/work priorities counselling from appropriate personnel to overcome identified limitations cultural awareness development of improved interpersonal/technical skills development/implementation of a personal/professional improvement program, either internal or external to the organisation, such as: establishment of new career paths within or external to the organisation formal/informal learning programs mentoring seeking coaching updating stress management abilities utilisation of existing strengths to focus future career development.
Participation in professional associations may include:	improved workplace performance resulting from adaptations to new technologies/organisational climates, acquisition of new skills, and rapid adoption of new work practices promotion of individual ethics and integrity. Participation in professional associations and formal and informal professional development activities should be focused on facilitating and encouraging the development and maintenance of high levels of professionalism.
Managing personal work priorities may include:	dealing with competing personal team member/partner priorities or levels of workplace performance and commitment developing effective time-management strategies identifying and dealing with the competing priorities of personal/family/professional responsibilities optimising own on-the-job learning through establishing and achieving specific learning activities/competencies or working with a mentor responding/adapting to unforseen/unplanned events.
Support and advice may include:	acting as a field supervisor acting as a role model/mentor assisting in induction formal and informal socialisation participation in a formal assessment program.
Appropriate action may include:	accessing peer support advising team leader/coordinator of problems seeking internal and/or external professional help undertaking intervention programs to achieve a level of health and fitness commensurate with organisational policies.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP415A Board vessel at sea

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves boarding a vessel safely at sea. 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 of the Unit

Application of the unit	Fisheries compliance officers may be required to board vessels at sea, in the course of their compliance duties or assisting with multi-agency emergency and critical incident response.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan boarding operation	1.1. Risk assessment of factors affecting the boarding operation is carried out. 1.2. Boarding plan is developed following agency guidelines and procedures. 1.3. Boarding plan is shared with team members in briefing session. 1.4. Personal role and responsibility in the boarding party is understood.
2. Carry out pre-boarding preparations	2.1. Visual inspection of vessel is carried out and boarding plan adjusted according to changed risk assessment. 2.2. Tender is prepared and checked. 2.3. Equipment and supplies are stowed securely on tender and personal gear donned. 2.4. Responsibilities relevant to role and boarding plan are fulfilled.
3. Board vessel	3.1. Relevant agency guidelines and procedures are followed throughout. 3.2. Commands and signals are used and responded to as appropriate. 3.3. Vessel is boarded according to agency procedures. 3.4. Personal fitness level is adequate for boarding and inspection tasks. 3.5. Onboard inspection is conducted. 3.6. Situational awareness is maintained at all times. 3.7. Personal defensive equipment (PDE) is used if safety of fisheries officers is threatened. 3.8. Boarding team member is prepared to evacuate boarded vessel in the event of an emergency. 3.9. Vessel is disembarked safely.
4. Complete post-boarding operation	4.1. Assistance appropriate to team member's role is provided in retrieval of tender to master vessel. 4.2. Tender is refuelled and checked for serviceability. 4.3. Opinion on boarding operation, adherence to agency guidelines and procedures, and effectiveness of boarding team is made at debriefing session.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying water safety skills for survival and attracting help communicating in briefing and debriefing meetings communicating with boarding party using command and signal techniques communicating with team members during planning briefing and debriefing meetings conveying information and instructions to skipper and crew of boarded vessel deploying a ladder from tender to boarding vessel employing climbing techniques to boarding a vessel taking a risk assessment approach to planning boarding operation using commands and signals during boarding, disembarking and onboard inspection observation skills to carry out onboard inspections and to maintain situational safety. Literacy skills used for: taking notes as evidence. Numeracy skills used for: counting number of crew on vessel to be boarded estimating size of vessel (e.g. length, height and speed) estimating catch calculating the amount of fuel required for a boarding operation.
Required knowledge
agency guidelines and procedures relevant to boarding and disembarking a vessel at sea and conducting an onboard inspection climbing techniques for ladders and boarding vessels at sea communication techniques for: command and signal during the onboard operation instructing crew and skipper of boarded vessel risk assessment as part of planning process roles and responsibility of boarding party members types of vessels and their implications when boarding water safety techniques, such as: water entry deployment of personal flotation device (PFD) individual and group survival techniques drown proofing.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Assessment evidence must confirm ability to: develop a boarding plan using risk assessment process and agency guidelines and procedures board a vessel safely in a range of weather conditions apply water safety techniques in an emergency. Assessment must confirm knowledge of: risk assessment and planning processes vessel types and implications when boarding water safety techniques.
Context of and specific resources for assessment	Assessment is to be conducted initially in a simulated environment and then in an on-the-job situation. Resources should include: a tender, boarding vessel and agency guidelines and procedures realistic scenarios for simulation exercises.
Method of assessment	The following assessment methods are suggested: simulation exercises demonstration of water safety skills questions on water safety, agency guidelines and procedures.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Factors affecting the boarding operation may include:	intelligence on the vessel, offenders or circumstances location of the target vessel type of vessel weather conditions.
Type of vessel may include:	small commercial and recreational, such as marine scale trailer vessels and abalone dive vessels medium commercial and recreational, such as rock lobster, blue swimmer crab and small shark vessels, and non-trailer able recreational vessels large commercial, such as tuna tow and catch vessels, pilchard vessels and prawn vessels (with enclosed rear deck style) merchant vessels used for fishing, and as directed by other agencies, such as customs and police environment agencies, state or territory occupational health and safety (OHS) and environmental protection authorities.
Boarding plan may include:	boarding equipment to be used contingency plans estimated time tender is likely to be in transit evacuation point number of people in the boarding party potential boarding points on vessel roles and responsibilities of boarding party safe work methods to be applied type of boarding anticipated.
Type of boarding may be:	compliant, where master of vessel assists with the boarding and vessel inspection non-compliant, where there is no assistance afforded to the boarding party opposed, where the boarding is physically opposed.
Boarding points may be:	a cutaway aft quarter stern.
Boarding equipment may include:	agency approved clothing and footwear camera and video for digital record of evidence communication equipment (e.g. such radio) helmet, goggles, gloves and boarding jacket with PFD PDE (e.g. handcuffs and Oleo-Capsicum (OC) spray) personal equipment (e.g. notebooks, hat and sunscreen, and food and water) sounder, GPS, vernier, rule and other devices as may be required for inspections spotlight and batteries for night boarding.
Visual inspection of vessel may include:	estimating speed of target vessel estimating the length and height of target vessel number of crew on board observing gear, such as deployed nets and pots that may be obstacles selecting the most suitable location for boarding.
Tender preparations and checks may include:	pontoons filled with air and no leaks sufficient fuel in tank and reserve.
Responsibilities relevant to role may include:	boarding team role: board and secure vessel carry out inspection following agency guidelines and procedures maintain situational awareness at all times bowman role: positions self in bow and helps maintain balance during boarding and loading equipment assists others with vessel boarding and disembarking monitors vessel for danger monitors ocean swell may be part of the boarding party coxswain role: leads boarding party in charge of tender: launch from master vessel approach of vessel to be boarded positioning for boarding signify when safe for boarding party members to board given swell.
Commands and signals may include:	'climb' (start climbing to board or disembark) 'hold' (do not start, or hold position) 'landslide' (emergency evacuation) 'muster' (return to assembly/disembark point as soon as possible) 'no duff' (cease exercise - listen up).
Personal fitness includes:	coordination for tasks, such as climbing ladders videoing from tender or ladder deploying OC spray strength to: hold or lift body weight deploy ladders climb with equipment assist other crew when acting as bowman a sense of timing and quick reaction time to: climb a ladder or transfer to a vessel with swell and tender movement avoid falling objects spatial orientation to be aware of crew, dangers and gear flailing about in the swell and wind maintaining balance on: rolling decks of vessel to be boarded rolling tender on its approach to vessel ladder moving side to side of the vessel
Onboard inspection includes:	attending the wheelhouse and explaining inspection process to skipper mustering vessel crew to determine crew numbers, fisheries officer safety and to protect evidence following boarding and inspection guidelines and procedures used for vessel berthed at wharf.
Disembarking actions may include:	accounting for boarding team members and all equipment securing equipment in tender retrieving ladder if deployed watching for obstructions and keeping clear of the vessel as the tender moves off.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP501C Conduct an investigative audit

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves planning, conducting and evaluating an audit to identify and capture evidence of record keeping compliance and unlawful transactions. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This competency would be undertaken in the context of fisheries management compliance. The purpose of an investigative audit is to identify and capture evidence of record keeping compliance and unlawful transactions. It may occur within a single business only or follow a transaction trail across a number of businesses along the supply chain.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine audit risk	1.1. Knowledge of business structures and practices associated with fish processing, wholesale and retail marketing is developed. 1.2. Scope of the audit program is determined in the context of relevant fisheries management arrangements, a fraud risk assessment and intelligence available.
2. Develop audit plan	2.1. Initial audit objectives are defined in the context of the type of business being audited. 2.2. Resources required to conduct the audit are determined and arrangements made for their allocation.
3. Identify operating systems for the business entity being audited	3.1. Flowchart and working papers documenting the business's operating systems are prepared. 3.2. The potential for targeted activity within the business entity's fishing operation is assessed. 3.3. The potential for success in locating authentic material information/evidence related to the targeted activity and audit objectives is assessed. 3.4. Appropriate audit methodologies and types of material information/evidence are selected.
4. Conduct investigative audit	4.1. Selected audit methodologies are incorporated into the audit plan and adjusted, as required, by the audit progress. 4.2. Stocktake is conducted in accordance with the audit plan. 4.3. Substantive tests of transactions within the business's operating systems are performed for the time period specified in audit plan, and anomalies and irregularities identified. 4.4. Results of investigations are documented.
5. Evaluate, review and report on the audit	5.1. Information/evidence obtained is sufficient, complete, reliable and valid. 5.2. Evidence meets jurisdictional requirements for admissibility of evidence. 5.3. Audit report is prepared and issued to relevant authorities.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing and solving problems working in an orderly and logical manner organisational, planning and time management skills to sequence tasks, meet timelines and conduct investigations using technology and equipment required to conduct auditing activities. Literacy skills used for: developing an audit plan conducting an audit preparing flow charts and working papers reading and interpreting business and processing documentation using spreadsheets writing audit plans, programs and reports. Numeracy skills used for: evaluating transactions preparing audit plans, programs and reports.
Required knowledge
audit procedures and techniques, including data pattern matching business's operating systems, including product movement, processing, sales, purchases, receivals, inventory and financial evidence gathering and maintenance in accordance with rules of evidence fraudulent practices used within the seafood industry industry business practices.

Evidence Guide

EVIDENCE GUIDE
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 an ability to: plan, conduct and evaluate an investigative audit according to jurisdictional laws, policies and procedures. Assessment must confirm knowledge of: investigative audit procedures and business operating systems.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: case study or workplace scenario business-related documentation and operational business to audit.
Method of assessment	The following assessment methods are suggested: questions practical exercises project work demonstration.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Resources may include:	budgetary commitment computer and data analysis software full and free (search warrant) access to records personnel with required knowledge and expertise vehicles.
Business's operating systems may include:	finances inventory processing product movement purchases receivals sales.
Targeted activity may include:	handling of illegal catches misrepresentation of: fish catches inventory stock products money laundering quota inconsistencies unrecorded sales.
Material information/evidence may include:	business plans, journals and ledgers cash book/general ledger/computerised accounting systems energy purchase accounts (e.g. gas and electricity) fish stocks (e.g. unprocessed and processed) freight registers personnel time sheets product labels source documents for accounting, including purchase, sales, processing and freight documentation stock control, processing and accounting instruction manuals telephone records unrecorded cash floats vehicle log books.
Audit methodologies may include:	cross-referencing of documentation between business's operating systems substantive selection of transactions over a period of time as specified in the audit plan target specific suppliers, customers, locations, species, stock volume, freight services and times as specified in the audit plan third-party verification combination of above methodologies.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP502C Contribute to fisheries management

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves being proactive in fisheries management along with industry representatives, scientists, environmentalists, government and community representatives. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Contribute to fishery management meetings	1.1. Minutes, agenda and other distributed documentation are read and interpreted in advance of the meeting and further research undertaken or advice sought, if required. 1.2. Attendance at meetings is regular and timely. 1.3. Points of view are expressed and issues raised on behalf of the compliance agency, as required, concisely and supported by statistical data and jurisdictional law and policy. 1.4. Conduct at meetings is at all times professional and in accordance with accepted meeting etiquette.
2. Assist with fishery management	2.1. Arrangements are made for compliance agency to provide data collection service and sampling service to fishery management committee or other organisations contributing to fisheries management, as required. 2.2. Information relating to fishery management and fishery management issues is provided.
3. Support fishery management through the compliance function	3.1. Industry is consulted in setting compliance agency goals and performance standards. 3.2. Compliance education and awareness function is used to promote fishery management principles to industry and community. 3.3. Feedback is sought from industry on effectiveness of the compliance function in the fishery's management.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying fisheries management principles to the compliance function communicating and negotiating with stakeholders in the fishery facilitating meetings providing leadership. Literacy skills used for: reading fishery management documentation writing reports for fishery management committee and other stakeholders. Numeracy skills used for: analysing statistical data related to fishery management.
Required knowledge
advantages and disadvantages of management strategies for fisheries: input controls output controls formal meeting procedures Indigenous land rights and cultural activities, including fishing by traditional methods population dynamics of fishery species and its impact on management strategies: characteristics of fish population methods of determining growth habits methods of determining stock abundance movement patterns of species recruitment to the fishery reproductive patterns of species schooling habits or species methods of monitoring fishing effort in fishery process for implementing management decisions for state, territory and commonwealth fisheries scientific and economic concepts pertaining to fishery management: Maximum Economic Yield (MEY) Maximum Sustainable Yields (MSY) technology creep Total Allowable Catch (TAC) and Individual Transferable Quota (ITQ).

Evidence Guide

EVIDENCE GUIDE
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: integrate the compliance function with fisheries management principles in at least one (1) fishery. Assessment must confirm knowledge of: fisheries management 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: statistical data information relating to management of a specific species.
Method of assessment	The following assessment methods are suggested: questions role-plays demonstrated participation in fishery management meetings.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
A fishery is identified as:	a state, territory or commonwealth fishery, and is usually classified by species and/or region.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICOMP503C Undertake the prosecution in a trial

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves undertaking the prosecution function in a trial. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This competency does not have application in all states and territories.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for the trial	1.1. All information required for the trial is gathered, collated and confirmed as available for the duration of the trial. 1.2. Further enquiries are initiated, if necessary, for the prosecution case. 1.3. Witnesses' credibility and reliability are assessed prior to the trial. 1.4. Witnesses are notified of trial dates. 1.5. Witnesses are interviewed before trial and inducted in courtroom processes. 1.6. Unfavourable witness information is disclosed, where appropriate. 1.7. Pre-trial hearings or negotiations are arranged and conducted, if required 1.8. Any alteration to charges is processed according to courtroom procedures and applicable law. 1.9. Prosecution argument is prepared in advance.
2. Undertake prosecution role in trial	2.1. Opening address is effectively presented giving an overview of the prosecution case. 2.2. Prosecution witness is examined and, if necessary, re-examined, and defence witness cross-examined, as required, to prove elements beyond reasonable doubt. 2.3. Questions asked of witness are selected and sequenced to cover all elements and to clarify issues. 2.4. Questions are worded in such a way as to minimise opportunity for defence to propose objections. 2.5. Objections from defence are responded to during examination-in-chief of prosecution witness and during cross-examination of defence witness. 2.6. Objections are proposed during defence cross-examination of prosecution witness and defence examination-in-chief. 2.7. Argument is presented based on fact, law and evidence and in a manner that is decisive, composed and credible. 2.8. The prosecution submissions are presented in such a way that strengthens the prosecution case, minimises the prosecution's weaknesses and minimises the strengths in the defence case. 2.9. Witness support is provided during the trial. 2.10. Advocacy technique is enhanced through effective public speaking and respect for courtroom etiquette.
3. Complete post-trial administrative tasks	3.1. File endorsements are accurately completed in a timely manner. 3.2. Matters arising from the trial are followed up.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
acting in an advocacy role directing the case for the prosecution planning and organising case materials/arguments presenting argument for the prosecution researching case materials and notes. Literacy skills used for: completing trial related documents/reports reading and interpreting statements and courtroom documents researching legal information. Numeracy skills used for: calculating additional penalties.
Required knowledge
advocacy techniques that contribute to successful presentation of prosecution case courtroom etiquette courtroom procedures for: addressing the bench and opposing counsel proposing and responding to objections trial processes.

Evidence Guide

EVIDENCE GUIDE
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: effectively present the prosecution case. Assessment must confirm knowledge of: trial processes advocacy techniques that contribute to successful presentation of prosecution case courtroom procedures for: addressing the bench and opposing counsel proposing and responding to objections courtroom etiquette law relevant to case and court procedure.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: case studies to use for role-plays simulated environment, including court, court staff, defence counsel, witnesses and exhibits.
Method of assessment	The following assessment methods are suggested: questions role-plays demonstration of courtroom skills.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Information required for the trial may include:	aids to proof aspects of law related to the trial certificates/reports, such as accuracy of measuring devices criminal records (up to time of trial) exhibits (location, relevance to allegations) full briefs/statements.
Objections may be proposed when questions are:	ambiguous complex duplicitous intimidating leading poorly phrased lacking relevance repetitive.
Advocacy techniques may include:	courtroom etiquette deportment developing and presenting a logical and concise argument supported in fact, law and evidence effectively highlighting strengths in the prosecution case effectively minimising strengths in the defence case public speaking skills utilising prosecution and defence witness effectively to obtain supporting evidence.
Public speaking may incorporate:	manner of presentation appropriate to the task being performed personal appearance tone and volume of speech use of appropriate language.
Courtroom etiquette may include:	courtesy when dealing with court staff respect for bench and opposing counsel.
Matters may include:	arranging witness fees clearing exhibits completing documentation/reports as required instituting appeal proceedings notifying witness and any other appropriate parties of court outcomes.

Unit Sector(s)

Unit sector	Fisheries compliance

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICORE101C Apply basic food handling and safety practices

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency is a required core competency for those involved in the handling and storage of seafood products destined for human consumption. It covers food safety procedures and risk management. 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 of the Unit

Application of the unit	This unit is a required core unit for all seafood industry sector qualifications with the exception of aquaculture when a commodity group is not destined for human consumption, for example pearls or ornamentals. In such a case FDFCORQAS2A Implement quality systems and procedures is the required unit. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, particularly food safety and hygiene regulations and procedures. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify hazards and risks to seafood and aquatic products	1.1. Key food safety hazards and risks associated with the individual's work area or area of responsibility are identified, assessed, reported and controlled using appropriate workplace procedures.
2. Follow enterprise hygiene standards, procedures and practices	2.1. Personal, place and product hygiene is maintained. 2.2. The workplace is kept in a clean and tidy condition.
3. Handle and store seafood and aquatic products	3.1. Seafood and aquatic products are handled and stored in a manner that avoids damage, meets hygiene standards, avoids contamination and maintains the quality of the product. 3.2. Seafood and aquatic products are stored at the correct temperature required to safely maintain the product in optimal condition and freshness.
4. Follow the enterprise food safety program	4.1. All work activities undertaken are consistent with and conform to the requirements of an approved enterprise food safety program. 4.2. Areas of risk in the individual's work area within the enterprise are identified, evaluated, reported, controlled and monitored. 4.3. Corrective actions are taken within the individual's scope of responsibilities to minimise risk according to the enterprise food safety program. 4.4. Risks beyond the control of the individual are promptly reported to the appropriate person. 4.5. Records are completed according to enterprise requirements and work responsibility.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
handling seafood and aquatic products to prevent damage, spoilage and waste identifying hazards, contaminants and risks or control points reporting food safety hazards and risks to appropriate personnel storing seafood and aquatic products in appropriate areas at correct temperatures. Literacy skills used for: interpreting relevant enterprise documentation, including standard operating procedures (SOPs) and the food safety plan, where available completing food safety records according to enterprise procedures. Numeracy skills used for: monitoring and recording data.
Required knowledge
basic food safety principles and requirements common hazards and sources of contamination in area of work enterprise food safety recording requirements enterprise hygiene and food safety procedures legal and regulatory requirements pertaining to seafood production, storage, handling and packaging relevant to area of work occupational health and safety (OHS) requirements personal hygiene practices and clothing requirements relevant to area of work.

Evidence Guide

EVIDENCE GUIDE
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: inspect the work area to identify common seafood and aquatic product food safety hazards and associated risks maintain personal hygiene and conduct to minimise risk to seafood and seafood product safety handle and store seafood and aquatic product safely complete recording/reporting requirements. Assessment must confirm knowledge of: own responsibilities within the enterprise food safety plan key requirements of the food safety plan sources of information on food safety and personal hygiene requirements, such as enterprise SOPs or codes of practice.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Assessment must relate to the individual's work area or area of responsibility. Resources include: relevant documentation: enterprise food safety plan SOPs codes of practice PPE documentation.
Method of assessment	The following assessment methods are suggested: demonstration practical exercises/case studies questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices environmental hazard identification, risk assessment and control food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody.
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 Australian Quarantine Inspection Service (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.
PPE may include.	protective hair, beard and boot covers gloves or mitts uniforms or overalls.
Hazards and risks may include:	biological: bacteria moulds other organisms yeast chemicals (e.g. additives, chemicals and natural poisons) hygiene: cleanliness of equipment, apparatus, work surfaces and containers clothing (e.g. maintenance and laundering) personal habits or practices (e.g. smoking, spitting, nose blowing, coughing and hand washing) reporting illness physical contaminants: broken glass, metal, plastic and fibreglass foreign matter other organisms sewage soils and water temperature changes or fluctuations.
Workplace may include:	aquaculture operation (e.g. farm, hatchery and nursery) fishing vessel retail or wholesale outlet seafood and aquatic product processing plant storage facility, dispatch and transport operation.
Enterprise hygiene applies to:	equipment/work area personal habits or hygiene product contamination and cross-contamination use of PPE.
Seafood and aquatic products may include:	edible by-products finished/processed product (e.g. smoked, dried and frozen) live seafood other aquatic products seafood (e.g. fillets, whole fish, shell fish and prawns).
Handled and stored in a manner that:	is appropriate to product (e.g. fillets, whole fish, shell fish, frozen and live stock) prevents damage (e.g. flesh-ripped, torn, squashed, product dropped or thrown) ensures product is stored at correct temperatures and in appropriate areas keeps the worker safe use when using and storing knives and tools.
Contamination may occur when:	cooked product is contaminated by raw product edible product is contaminated by waste product, people or equipment that have been in contact product is moved between food handling areas.
Requirements of an approved food safety program include:	approved by local council or appropriate health department risk identification identification of risk areas (control points) minimisation of risks monitoring risks (control points) reporting and recording requirements HACCP-based programs, where applicable.
Areas of risk are known as control points and may occur during:	harvesting, handling and transporting purchasing, delivery and storage preparation, processing and cooking cooling, freezing, defrosting, heating, reheating and storage holding or display.
Monitored may include:	recording data by visual checks following inspection requirements of enterprise risk management plan.

Unit Sector(s)

Unit sector	Core

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICORE103C Communicate in the seafood industry

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves communicating effectively in the workplace. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	The unit refers to competence in communication rather than English language. It is a required unit for all seafood industry sector qualifications, with the exception of the fisheries compliance stream at Certificate III and higher.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Perform routine workplace duties following simple written notices	1.1. Written workplace notices are read and interpreted correctly. 1.2. Routine written instructions or procedures are followed in sequence. 1.3. Clarification is sought from workplace supervisor on all occasions when any instruction or procedure is not understood.
2. Locate specific information in written material	2.1. Specific information relevant to purpose is located. 2.2. Key information is interpreted correctly.
3. Follow simple spoken messages	3.1. All required information is gathered by listening and is correctly interpreted. 3.2. Instructions or procedures are followed in appropriate sequence for task and in accordance with information received. 3.3. Clarification is sought from workplace supervisor on all occasions when any instruction or procedure is not understood.
4. Participate in discussion to clarify issues, solve problems or consolidate working relations	4.1. Team meetings are attended on time. 4.2. Own opinions are clearly expressed and those of others are listened to without interruption. 4.3. Discussion with others is conducted in a courteous manner appropriate to age and cultural background. 4.4. Questions about simple routine workplace procedures and matters concerning conditions of employment are asked and responded to.
5. Complete relevant work related documents	5.1. Forms relating to conditions of employment are completed accurately and legibly. 5.2. Forms documenting routine tasks are completed accurately and legibly.
6. Estimate, calculate and record routine workplace measures	6.1. Estimates of routine workplace measures are made. 6.2. Basic arithmetic processes are used to calculate routine workplace measures. 6.3. Workplace data is recorded on standard workplace forms and documents. 6.4. Errors in recording information on forms/documents are identified and rectified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating orally to clarify understanding and to participate in workplace meetings and discussions completing relevant workplace forms as specified in the range of variables operating communications equipment in use in the enterprise relevant to the individual's work responsibilities. Numeracy skills used for: estimating processes using basic arithmetic processes for routine workplace measures.
Required knowledge
basic mathematical processes of addition, subtraction, division and multiplication estimation processes communication procedures and systems/technology relevant to the enterprise and the individual's work responsibilities.

Evidence Guide

EVIDENCE GUIDE
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 ability to: complete a range of routine tasks in the workplace complying with all displayed work-related notices. Particular emphasis is to be placed on the observance of safety, health and hygiene-related notices or instructions. estimate and calculate routine workplace data participate effectively in interactive workplace communications which may be in English or another language used at a particular workplace record routine workplace data.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: a range of health, safety and other notices commonly found in the workplace workplace personnel and other forms/documents as listed in the range of variables.
Method of assessment	The following assessment methods are suggested: observation of work activities practical exercises project work written or oral short-answer testing. Materials required to be read or listened to should be short, phrased in simple sentences and contain vocabulary familiar to the intended reader. When writing short notes on forms the writer conveys overall meaning even if grammar and spelling is not 100% accurate. Standardised forms or reports may be required. Clarification may be sought by asking to rephrase or repeat information. Communication is assisted by use of body language, dictionaries or a supportive peer.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs if the candidate, accessibility of the item, and local industry and regional contexts.
Notices may include:	dockets with customer details instructions and labels may be in English or languages other than English occupational health and safety (OHS), ecologically sustainable development (ESD) and food safety policies/procedures/alerts personnel information, notes and rosters symbols and signs tables and simple graphs.
Teams may include:	formal or informal groups/teams level of supervision rosters small or large groups/teams teams based on work function.
Discussion may include:	non-verbal gestures, signals, signs and diagrams verbal (e.g. face to face, telephone, electronic and via two-way radio) written (e.g. electronic, memos, instructions and forms).
Forms may include:	hazard/accident/incident report forms personnel forms safety reports shift reports/rosters telephone message forms.
Routine workplace measures may relate to:	leave entitlements materials usage packing and storing of stock or product pay product characteristics (e.g. length, weight, capacity, time, temperature, stock density, stock numbers and age) product tallies shift allowances.
Basic arithmetic processes include:	addition division multiplication subtraction.
Recording information may be done by:	computer-based systems manually.

Unit Sector(s)

Unit sector	Core

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICORE105B Work effectively in the seafood industry

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	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.

Application of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Participate in environmentally sustainable practices	1.1. Knowledge of environmental hazards and risks and ecologically sustainable development (ESD) is appropriate to the individual's work area and level of responsibility. 1.2. Work activities conform to relevant environmental legislation, regulations, procedures and codes of practice appropriate to the individual's work area and level of responsibility. 1.3. Environmental hazards and risks relevant to the specific work being undertaken are identified and responded to, as required. 1.4. Sustainable resource principles and practices that are consistent with the task and level of responsibility employed in all work activities.
2. Apply knowledge of seafood species, products and equipment	2.1. 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. 2.2. Equipment and resources required for the individual's work are identified either visually or from a verbal/written description.
3. Contribute to a productive work environment	3.1. Work is consistent with workplace agreements and legislative requirements related to access and equity, equal employment opportunity and workplace harassment. 3.2. Workplace policies and procedures, including those concerned with security, confidentiality and reporting are followed. 3.3. Information and skills relevant to work are shared with co-workers. 3.4. Problems and conflict are recognised and resolved or referred to appropriate person.
4. Manage own work	4.1. Work instructions, written and/or oral, are interpreted correctly and confirmation sought if inconsistencies are noted. 4.2. Workload is assessed and prioritised within allocated timeframes and according to level of responsibility. 4.3. Need for additional support to improve performance, if required, is communicated clearly to the appropriate person. 4.4. Responsibilities and duties are undertaken 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. Key industry sectors and occupations are identified. 5.2. Career options and training opportunities within the enterprise and seafood industry are identified. 5.3. Steps are taken, in consultation with appropriate personnel, to identify own learning needs for future work requirements and career aspirations. 5.4. Key seafood industry organisations able to provide advice to individuals and the enterprise are identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
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.

Evidence Guide

EVIDENCE GUIDE
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.

Range Statement

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 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.

Unit Sector(s)

Unit sector	Core

Co-requisite units

Co-requisite units

Competency field

Competency field

SFICORE106B Meet workplace OHS requirements

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves following defined occupational health and safety (OHS) policies and procedures relating to the work being undertaken in order to ensure own safety and that of others in the workplace. 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 of the Unit

Application of the unit	This competency is a required core unit for all seafood industry sector qualifications, with the exception of fisheries compliance stream at Certificate III or higher.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Follow workplace procedures for hazard identification, risk assessment and risk control	1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. 1.2. Workplace procedures and work instructions for controlling risks are accurately followed at all times. 1.3. Safety checks are undertaken before operation of all machinery and vehicles. 1.4. Prior to performing manual handling jobs, hazards are identified, assessed and controlled using workplace procedures and carried out using safe manual handling techniques according to instructions and ongoing training. 1.5. Risks to workplace bystanders are identified and action taken to reduce risk associated with jobs in the workplace.
2. Follow appropriate emergency procedures	2.1. Knowledge of and ability to follow procedures for dealing with accidents, fires, and other emergencies are maintained, including communicating location and directions to emergency personnel. 2.2. Emergency procedures are followed. 2.3. Emergency equipment is used, serviced and maintained according to manufacturer specifications. 2.4. Appropriate authorities are notified according to workplace policy.
3. Participate in arrangements for maintaining health and safety of all people in the workplace	3.1. OHS issues are raised with designated personnel according to workplace procedures and relevant OHS requirements. 3.2. Contributions are made to enterprise OHS participative arrangements and ongoing monitoring and reporting of all aspects of OHS. 3.3. Hierarchy of control model is followed to level of responsibility. 3.4. Assistance is provided in developing effective solutions to control the level of risk associated with tasks.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying the hierarchy of control model communicating and contributing to OHS participative arrangements and reporting hazards and risks following workplace procedures for acting in an emergency following workplace procedures for hazard identification and risk control. Literacy skills used for: interpreting OHS symbols reading labels, notices and relevant enterprise documentation and manufacturer specifications. Numeracy skills used for: estimating weight of items to be lifted or moved.
Required knowledge
designated personnel responsible for OHS within the enterprise local emergency services preferred order of ways to control risks (i.e. hierarchy of control) reasons for and purpose of workplace health and safety requirements significant hazards in the workplace the rights and responsibilities of the workplace parties under OHS Acts, regulations and codes of practice ways in which OHS is managed in the workplace, and activities required under OHS legislation workplace OHS procedures relevant to the work being undertaken.

Evidence Guide

EVIDENCE GUIDE
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: act in an emergency follow workplace procedure for hazard identification and risk control when completing a range of workplace operations and circumstances that the individual would be expected to deal with. Assessment must confirm knowledge of: local emergency services occupational health and safety risk management relevant parts of OHS legislation, relevant regulations and codes of practice which apply in that state or territory for work being undertaken significant physical, environmental and chemical hazards in the workplace.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: enterprise OHS policies and procedures relevant OHS Acts, regulations and codes of practice.
Method of assessment	The following assessment methods are suggested: observation of work activities 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

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.
Hazard identification may include:	housekeeping the process of recognising that a hazard exists, for example: workplace inspections checking equipment or the work area before work commences and during work.
Risk may include:	the likelihood that something will cause harm in the circumstances of its use.
Risk assessment may include:	activities undertaken (consistent with level of responsibility) to estimate how likely it is that harm will occur as a result of the existence of a particular risk.
Risk control may include:	devices, systems, including work methods, or approaches that reduce exposure to workplace hazards.
Hazards may include:	contact with electricity contact with plant or marine life contaminants dangerous organisms exposure to heat, cold and ultraviolet (UV) radiation falls, trips and slips hitting or being hit by stationary or moving objects immersion in water without a personal flotation device (PFD) inadequate training ladders manual handling noise plant and machinery operation and maintenance (e.g. unguarded machinery, motor vehicles and unstable vessels) poor housekeeping and lack of deck space recreational swimming repetitive movements and awkward postures short or long term contact with chemicals and hazardous substances (e.g. dust and fumes) smoking and alcohol unventilated holds weather and water conditions working with inappropriate clothing working with knives.
Hierarchy of control model refers to:	a system for developing risk controls with the priority being, in order: eliminate the hazard substitute the hazard with a lesser hazard or risk isolate the hazard use engineering controls use administrative controls use personal protective equipment (PPE). This is a recognised ranking of control measures according to effectiveness form the most effective measures (that eliminate hazards) to the least effective (that achieve only temporary protection and require ongoing checking and change). PPE is regarded as the least satisfactory control measure.
Workplace procedures may include:	instructions on how a workplace activity should be carried out, by whom and when, for example: accident and incident reporting confined space entry electrical safety emergency procedures health and hygiene (e.g. alcohol, smoking, shift work and fatigue) isolation (also known as lock-out and tag-out) job procedures and work instructions machine guarding manual handling noise and vibration permit to work plant and equipment (e.g. operating, licensing, maintenance and servicing) recreational swimming rescue procedures use and storage of hazardous substances use of PPE use of safety and flotation devices vessel housekeeping work on an unstable work platform work in rough weather working at heights working with the elements (e.g. isolations, hypothermia, inclement weather and UV exposure).
Manual handling may include:	any activity requiring the use of force exerted by a person to lift, lower, push, pull and carry bags, drums, cartons and crates.
Training may include:	the development of skills, knowledge and attitudes, through instruction or practice, for example: confined space work identification of hazardous work practices manual handling marine safety practices safe use and handling of hazardous substances survival skills training on commencement of employment.
Risks to workplace bystanders may include:	persons who are not working but are present at or near a workplace and may be affected by the activities of the workplace, for example: being exposed to noise, chemicals, pesticides and slips/falls/spills being run over and injured by vehicles or vessels drowning.
Emergencies may include:	chemical spills collisions electrocution entanglement in nets or craypot ropes falling or being dragged overboard fire flood immersion in water injuries associated with dangerous organisms (e.g. bites, stings and poisoning) injuries associated with machines, vehicles, vessels and diving rescue activities rough weather and heavy seas vessel capsize.
Workplace policy may include:	written statement of employer's intentions and how they will action those intentions in the workplace, for example, OHS, access and equity, and discrimination.
Designated personnel may include:	enterprise OHS personnel other persons authorised or nominated by the enterprise or industry to perform, approve, inspect or direct specified work supervisors, managers and team leaders.
OHS requirements 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.
Participative arrangements may include:	formal and informal meetings, including OHS OHS representatives hierarchy of control model to level of responsibility OHS committees other committees suggestions, requests, reports and concerns put forward by employees to supervisors.

Unit Sector(s)

Unit sector	Core

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIDIST201C Prepare, cook and retail seafood products

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves selecting, preparing and cooking seafood products to order in a retail shop, and cleaning up cooking facilities. This unit does not deal with generic skills (non-seafood) that are required for cooking and retailing. 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 of the Unit

Application of the unit	This unit has application to a retail outlet which sells cooked seafood product to the public. 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 and food safety and hygiene regulations and procedures and ecologically sustainable development principles (ESD). 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Select product to cook	1.1. Appropriate PPE is worn. 1.2. Seafood to be cooked to order is identified and assessed for suitability and stored correctly until required. 1.3. Fresh or thawed product selected to be cooked is handled with care to ensure it is not physically damaged. 1.4. Product identified as unsuitable is set aside and reported to the appropriate person. 1.5. Temperature of product awaiting cooking is maintained within the required range to ensure conformity with food safety regulations. 1.6. Ingredients required for cooking are identified and stored correctly until required. 1.7. Equipment and power sources are operated safety and effectively as required by the enterprise. 1.8. Commercial cooking oil/fat is used safely and within approved temperature range. .
2. Pre-cook product	2.1. Batters, crumbs and other seafood coatings are prepared and stored. 2.2. Product is pre-cooked and stored at the appropriate temperature to ensure conformity with food regulations. 2.3. Pre-cooked product is stored in cool rooms or refrigerated counter units in the appropriate place to ensure no cross-contamination occurs, and conformity with food regulations.
3. Cook and sell product to order	3.1. Customer's order is taken and recorded. 3.2. Product is cooked for sufficient time to ensure that the temperature and colour conforms to food regulations. 3.3. Customer's order is assembled when all items are cooked, and wrapped/packaged.
4. Clean facilities	4.1. Cooking equipment and preparation area are kept clean during operation. 4.2. When cooking operations are closed, cooking equipment is cleaned. 4.3. Cleaning equipment and cleaning chemicals are used correctly. 4.4. Cooking oil/fat is filtered to ensure conformity with food regulations, and disposal follows ESD procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood freshness and suitability as a 'cook-to-order' item cleaning the workplace and using cleaning chemicals safely communicating to take a customer's order handling, wrapping and packaging cooked seafood identifying cooking times for deep fried and grilled seafood. Literacy skills used for: identifying and tracing product interpreting cooking recipes interpreting enterprise procedures recording customer orders when taken face to face or by telephone. Numeracy skills used for: accurately reading a thermometer calculating extensions of weight and price to give an accurate price of product calculating total of invoice or bill counting product for stocktaking purposes reading and interpreting electronic scales.
Required knowledge
hygienic handing of cooked and raw seafood hygienic handling of pre-cooked and cooked seafood product knowledge: assessment of spoilage, defects and parasites cooking methods, such as grilling, barbecuing, baking and deep frying correct marketing name handling, wrapping and packaging harvest or fishing area potential food safety hazards presentation of product prohibited species seasonality shelf life of raw materials suitability of different cooking methods, such as grilling, baking, barbequing, deep frying and steaming for species sold.

Evidence Guide

EVIDENCE GUIDE
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: cook, wrap and serve suitable product courteously and knowledgeably so that customer's needs are met clean cooking equipment and preparation area to ensure compliance with enterprise procedures and food regulations. Assessment must confirm knowledge of: deep frying and grilling of a variety of seafood species degree of freshness and spoilage for a particular species common seafood defects, diseases and parasites species identification food regulations for the preparation and display of pre-cooked product species harvest or fishing area, seasonality and cooking methods.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: deep fryer, steamer, barbeque and oven grill plate seafood product refrigerated storage rooms temperature measuring devices cooking medium, such as oils cooking materials, such as batters and crumbs salt wrapping materials cooking utensils Australian Seafood Handbook: An Identification Guide to Domestic Species, CSIRO.
Method of assessment	The following assessment methods are suggested: select, prepare and cook by deep frying and grilling a range of seafood that has at least one (1) of the following: fresh fish raw crustaceans and molluscs demonstrate product knowledge for at least three (3) common fish species, two (2) common crustaceans and two (2) common molluscs.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 OHS hazard identification, risk assessment and control.
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 work, including 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 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 effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water and maintaining water quality.
PPE may include:	gloves insulated protective clothing for freezers or chillers and refrigeration units non-slip or other safety footwear protective hair, beard and boot covers uniforms or overalls.
Product may include:	barbequed, baked, steamed or grilled whole fish, fillets and cutlets fried fish fillets, crustaceans and molluscs potato chips
Equipment may include:	baking ovens cleaning chemicals cleaning equipment deep fryers display trays and tongs fish tubs frying baskets grill plates ice machines knives and sharpening steel oil filtering equipment packaging material refrigerated display units salt shakers scales (electronic and mechanical) scoops steamers thermometers or other temperature measuring devices wrapping paper.

Unit Sector(s)

Unit sector	Seafood sales and distribution

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIDIST202C Retail fresh, frozen and live seafood

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves setting up, serving from and packing up a retail display of fresh, frozen and live seafood (units specific for holding live aquatic animals can be selected from aquaculture stream). This involves assessing seafood freshness, demonstrating skill in putting together a display that attracts customers but ensures that the product is at the correct temperature without any cross-contamination, and serving customers. This unit does not deal with generic skills (non-seafood) that are required for retailing. 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 of the Unit

Application of the unit	This unit has application to any outlet, including supermarkets that retail fresh, frozen and live seafood to the public. 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 and food safety and hygiene regulations and procedures and ecologically sustainable development principles (ESD). 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Set up display	1.1. Appropriate PPE is worn. 1.2. Seafood is taken from chiller, assessed for freshness and suitability, and prepared for retail display. 1.3. Product identified as unsuitable is set aside for disposal. 1.4. Temperature of product in retail display is checked to ensure conformity with food regulations. 1.5. Display is checked to ensure that no cross-contamination occurs between raw and cooked products. 1.6. Price tickets are prepared to show the correct name and price and are clean before being placed on the display. 1.7. Live product is placed in tanks, and water quality monitored and maintained to set requirements of the species.
2. Maintain display	2.1. Product temperature is monitored to ensure that it is within the required range. 2.2. Fresh product is kept moist and attractive. 2.3. Ice and water used on fresh product is potable according to food regulations. 2.4. Display is checked and adjusted, if necessary. 2.5. Display of frozen product is checked to ensure that all products are within its use-by-date and is placed below the freezer unit's load line, according to manufacturer instructions. 2.6. Live product display tanks are checked to ensure all dead and dying fish are removed, and water quality is appropriate for the species. 2.7. Faults in refrigeration, tank and other equipment, are reported to the appropriate person.
3. Serve customers	3.1. Product knowledge is demonstrated in all communications with customer, in regard to shelf life and suggested cooking methods. 3.2. Product is trimmed, skinned or scaled to order. 3.3. Product is handled, weighed, wrapped and packaged.
4. Pack up and clean up	4.1. Product is removed from retail display and freshness and suitability for sale is assessed, and unsuitable product disposed of. 4.2. Price tags are removed and cleaned. 4.3. The empty retail display and fresh product preparation areas are cleaned to ensure food regulations are met. 4.4. Live tank displays are cleaned to maintain water quality 4.5. Stocktake of fresh, live and frozen product is undertaken. 4.6. Use-by-dates on packaged fresh and frozen product are checked and out-of-date product disposed of. 4.7. Product is placed in chiller and freezer storage rooms in appropriate areas. 4.8. Product held overnight in chillers is re-iced, as necessary. 4.9. Identification and traceability of unpackaged fresh and live product is maintained. 4.10. Refrigerated storage rooms are cleaned.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood freshness and suitability for retail display cleaning the workplace and using cleaning chemicals safely handling, wrapping and packaging of seafood maintaining the temperature of seafood providing information on shelf life and cooking methods for seafood products to customers receiving orders from customer in a courteous and knowledgeable manner. Literacy skills used for: completing stocktake forms identifying and tracing product interpreting and writing price, correct fish name and country of origin on tickets or labels interpreting enterprise procedures learning about seafood products sold from retail outlet recording customer orders when taken face to face or by telephone. Numeracy skills used for: accurately interpreting a thermometer calculating extensions of weight and price to give the correct price of the product calculating total of invoice counting product for stocktake purposes reading and interpreting electronic and mechanical scales.
Required knowledge
enterprise procedures hygienic handling of cooked and raw seafood suitability of different cooking methods, such as grilling, baking, barbequing, deep frying and steaming for species sold storage requirements for seafood product.

Evidence Guide

EVIDENCE GUIDE
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: comply with enterprise procedures and food regulations identify suitable product set up, maintain, pack and serve from retail display courteously and knowledgeably so that customer's needs are met. Assessment must confirm knowledge of: common fish defects, diseases and parasites degree of freshness and spoilage for a particular species/product, such as sashimi food regulations for the preparation and display of product species harvest or fishing area, seasonality and cooking methods species identification.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. The setting up and maintaining of a retail display must have at least one (1) sample of each of the following seafood: fresh fish raw and cooked crustaceans opened oysters. Product knowledge must address at least four (4) common fish species, two (2) common crustaceans and two (2) common molluscs. Resources for assessment may include: packaging materials range of retail outlets for site visits refrigerated storage rooms seafood cleaning and filleting facility seafood products temperature measuring devices.
Method of assessment	The following assessment methods are suggested: demonstrating customer service, including product knowledge through actual or simulated work activities demonstrating correct use of electronic scales and packaging of purchased seafood project involving the setting up and maintaining of a seafood retail display written or oral short-answer tests.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 OHS hazard identification, risk assessment and control.
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 work, including 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 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 effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water, and maintaining water quality.
PPE may include:	gloves insulated protective clothing for freezers or chillers and refrigeration units non-slip or other safety footwear protective hair, beard and boot covers uniforms or overalls.
Product may include:	cleaned crabs crustacean species fish cutlets fish fillets fish species fish - gilled, gutted and butterfly-cut headed prawns headed, peeled and de-veined prawns molluscan species slice sashimi split lobsters squid/octopus cleaned.
Equipment may include:	cleaning chemicals cleaning equipment display trays, thongs and nets fish boxes fish tubs ice machines for potable ice knives and sharpening stone/steel live fish tanks price tickets refrigerated display units scales (electronic and mechanical) thermometers or other temperature measuring devices.
Product knowledge may include:	assessment of spoilage, defects and parasites cooking methods, such as grilling, barbecuing, baking, steaming and deep frying correct marketing name handling, wrapping and packaging harvest or fishing area legal length potential food safety hazards presentation of product prohibited species seasonality shelf life of fresh or frozen product water quality requirements for live animals state and territory food regulations.

Unit Sector(s)

Unit sector	Seafood sales and distribution

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIDIST301C Wholesale product

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves wholesaling seafood products. This involves communicating with the customer to take the order, selecting product, its preparation and weighing, followed, if necessary, by the consolidation of other items to complete the order. Preparing invoices and transferring or delivering the product is also required. 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 of the Unit

Application of the unit	This unit has application to any wholesale outlet that sells seafood products. Such an outlet may be a dedicated wholesale outlet, or it may be vertically integrated with other seafood operations, such as: a fishing or aquaculture enterprise seafood processing retail outlet. Licences may be required for: driving delivery vehicles load-shifting equipment, such as forklifts. 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 and food safety and hygiene regulations and procedures and ecologically sustainable development principles (ESD). Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Communicate with customers	1.1. Current product and market knowledge is communicated to customers. 1.2. Customer orders are accurately recorded and prices negotiated. 1.3. Complaints are handled sensitively, courteously and with discretion.
2. Prepare order	2.1. Workplace and equipment is cleaned before start, and cleanliness maintained. 2.2. Products required for order are visually inspected for any signs of spoilage, defects and parasites and defective product identified and set aside and disposed of after consultation with supervisor. 2.3. Product is prepared according to customer specifications, and thoroughly chilled prior to delivery, where necessary. 2.4. Materials used in preparing the order for transport are hygienically stored according to the enterprise food safety plan. 2.5. Product is weighed and weight recorded on appropriate form or invoice. 2.6. Weighed items are packaged to ensure product remains at appropriate temperature and undamaged during transport and is labelled. 2.7. Identification and traceability of product is maintained on both packaged and unpackaged goods.
3. Consolidate order	3.1. Each item is checked off against a picking slip or order list, and consolidated into one order. 3.2. Documentation, including invoice, for the consolidated order is completed.
4. Transfer/deliver product	4.1. Product assigned to the customer at the enterprise is signed/paid for by the customer. 4.2. Delivery vehicle is checked to ensure it is clean and in full working order. 4.3. Consolidated order is placed into the vehicle and product checked to ensure temperature is maintained until delivery. 4.4. Delivery vehicle is operated and parked according to road and traffic legislation for the area. 4.5. Product is delivered safely to customer, using the most appropriate route. 4.6. Documentation, signed by customer accepting product, is checked and retained by the driver.
5. Return to enterprise	5.1. Documentation on seafood delivery is passed to the appropriate person at the enterprise. 5.2. Delivery vehicle is emptied and cleaned, and cleaning chemicals and equipment are used safely. 5.3. Vehicle is used and maintained according to road and traffic legislation. 5.4. Log book or other documentation is completed on return.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood quality cleaning and sanitising food handling work area, equipment and delivery van handling customer complaints identifying species and products, including spoiled products interacting with customers and providing them with product and market knowledge listening skills to take orders and delivery advice accurately maintaining the temperature of seafood product according to food safety plan navigating the most appropriate route when delivering product in delivery van negotiating prices with customers within enterprise guidelines preparing statements and invoices. Literacy skills used for: identifying and tracing product interpreting and applying outline of specifications interpreting and following enterprise procedures interpreting basic order forms and product labels preparing basic invoices and/or statements using calculator. Numeracy skills used for: calculating extensions of weight and price to give an accurate cost of product calculating total of invoice using a calculator completing log book for delivery van reading a thermometer accurately weighing product.
Required knowledge
application of OHS standards in regard to lifting boxes of seafood and operating a motor vehicle hygienic handling and preparation of seafood personal, workplace and product hygiene safe use of chemicals and cleaning equipment.

Evidence Guide

EVIDENCE GUIDE
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: communicate with customer, take order and then prepare all the items in a customer's order to specification weigh the order accurately and complete the weight/price extensions load all product on to a delivery vehicle safely deliver chilled or frozen product undertake all product handling according to workplace procedures, OHS and food regulations. Assessment must confirm knowledge of: common fish defects, diseases and parasites degree of fish freshness and spoilage pattern for the species how to use a calculator seafood species and product types.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Candidates must demonstrate at least two (2) mixed orders with at least three (3) different items each. Resources may include: calculator ice and cartons sample invoice documents scales seafood product, including at least two (2) species of fish, crustaceans and molluscs thermometer or temperature recording devices.
Method of assessment	The following assessment methods are suggested: demonstration of competency in actual or simulated workplace exercise requiring the loading and unloading of delivery vehicle written or oral short-answer test.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 OHS hazard identification, risk assessment and control.
OHS requirements 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 work, including 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 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 effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water, and maintaining water quality.
PPE may include:	gloves insulated protective clothing for freezers or chillers and refrigeration units non-slip or other safety footwear protective hair, beard and boot covers uniforms or overalls.
Equipment may include:	cleaning equipment delivery vehicle scales thermometer or temperature recording devices.
Specifications may include:	fresh or frozen live, dried, salted or pickled product form, such as whole, fillet and peeled species, such as fish, crustaceans and molluscs.
Materials may include:	ice other cooling agents packaging materials.
Documentation may include:	carton labels clearly showing correct fish name and country of origin labelling delivery slip and packing slip invoices order forms statements.

Unit Sector(s)

Unit sector	Seafood sales and distribution

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIDIST401C Buy seafood product

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves using product and market knowledge to identify suppliers and opportunities for securing product at an attractive price that meets food and trade regulations. It applies to buying seafood product within Australia only. 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 of the Unit

Application of the unit	All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, particularly food safety and hygiene regulations and procedures. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Communicate with suppliers	1.1. Effective business communication with suppliers is established, maintained and conducted in a professional, courteous manner. 1.2. Current product knowledge and market knowledge is demonstrated in all communications with suppliers or central fish market.
2. Buy product	2.1. Product type and volume to be purchased is identified and the most appropriate supplier selected. 2.2. Product quality is confirmed before it is bought to ensure that it meets the standards and specifications of the enterprise food safety program and quality assurance system, and food regulations. 2.3. Product identification is maintained from point and time of purchase to ensure enterprise procedures for product recall can be effected.
3. Maintain records	3.1. Records of all communications with supplier are maintained. 3.2. Records of transactions and product inspections are established, stored and filed according to customer requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood quality against a product specification computer literacy for: electronic filing, records and communications using internet for market research, ordering and monitoring logistics document production and spreadsheets developing and maintaining a networking relationship with a range of suppliers maintaining records of seafood inspections, transactions and communications with supplier researching marketing information negotiating price and sales arrangements. Literacy skills used for: completing complex forms corresponding in writing identifying and tracing product reading enterprise procedures reading industry magazines. Numeracy skills used for: calculating gross margins, percentage mark-ups and discounts manipulating buying and selling margins to maintain profit margins.
Required knowledge
buying systems used by suppliers legislative requirements associated with purchasing, sales, storage and movement of seafood market knowledge for the species, such as seasonal demand, prices and supply conditions product knowledge, such as species recognition, quality, potential food safety hazards and specifications techniques used in business to: establish and maintain networks negotiate supply arrangements and seafood prices.

Evidence Guide

EVIDENCE GUIDE
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: buy seafood that meets the needs of the customer for species, specifications and time of delivery, as well as meeting food safety and other trading requirements, and at a price that is profitable for the business. Assessment must confirm knowledge of: effective communication effective negotiation species likely to be in demand in Australia where to buy seafood in Australia.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: access to auction systems access to fishermen's cooperatives examples of product to be sold examples of customer's requirements industry member directories product specifications product to be inspected.
Method of assessment	The following assessment methods are suggested: portfolio of correspondence or records of discussions with customers/suppliers role-play.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 ecologically sustainable development (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.
PPE may include.	insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective hair, beard and boot covers.
Communication may include:	email face to face facsimile letter online telephone and SMS.
Suppliers may include:	central market exporter fisher fishermen's cooperative importer seafood farmer wholesaler.
Product knowledge may include:	Australian Food Standards Code correct marketing name harvest or fishing area product form prohibited species seasonality species' scientific name.
Market knowledge may include:	availability of product throughout Australia and overseas industry contacts local and overseas market situation open and closed fishing areas saleability of product up-to-date directories of industry members.
Buy may be by:	auction direct purchase from fisher/cooperative/farm use of agent or middleman, or wholesaler.
Specifications may include:	country of origin fresh, frozen and preserved seafood price product form size grades species trim details.
Records may include:	computer/computer storage manual or paper file.
Transactions may include information on:	delivery address packaging payment terms time of delivery transport mode weight weight grade, count grade and code grade.

Unit Sector(s)

Unit sector	Seafood sales and distribution

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIDIST501C Export product

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves contracting to supply product to an overseas customer, and purchasing and packing that product in Australia. This involves developing product specifications, purchasing or obtaining product, organising transport to the overseas customer and ensuring smooth clearance by customs in the importing country. 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 of the Unit

Application of the unit	All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, particularly food safety and hygiene regulations and procedures.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Communicate with suppliers and customers	1.1. Effective culturally appropriate business communication with Australian supplier and overseas customer is established and maintained and conducted in a professional manner. 1.2. Contact with supplier and customer is maintained until sale is completed (or terminated). 1.3. Correct product and market knowledge is demonstrated in all communications with supplier and customer.
2. Purchase product	2.1. Purchase orders for products are placed with approved suppliers. 2.2. Product description is sufficiently detailed so that customer's specifications, exporting and importing country's regulations are met. 2.3. Price, product description, time of delivery and payment terms are negotiated with supplier. 2.4. Contract to purchase is checked and approved by appropriate person before being forwarded to the supplier.
3. Pack and inspect product	3.1. Product to be exported is prepared, processed and packaged under conditions that meet exporting and importing country's requirements. 3.2. Product is labelled according to exporting country's regulations, importing country's requirements and product identification is recorded. 3.3. Product is checked before and after packing to ensure that it meets exporting and importing country's requirements, and, if required, samples are taken for independent analysis and records of checks are maintained. 3.4. Product which is part of a consolidated consignment is stored at the appropriate temperature until distribution to customer is implemented.
4. Complete documentation	4.1. All documentation associated with the transaction is completed. 4.2. Documentation shows all information required to identify product, supplier and customer contract and is completed to the satisfaction of exporting and importing country's requirements. 4.3. Contracts to supply product are not signed and dispatched until checked by appropriate person. 4.4. Copies of appropriate documentation are sent to approved storage firm, agent or direct to customer, as required.
5. Arrange distribution of product	5.1. Transportation is arranged to ensure that product reaches customer at the agreed time and condition.
6. Manage records	6.1. Records of all communications with supplier and customer are maintained and are filed against a contract number. 6.2. Records from transport company/cold storage firm/agent or customer are checked to confirm that correct product has been dispatched, product has been checked against manifest, the container number is consistent with that on the documentation and that the container's seal was still intact when dispatched. 6.3. Records, in compliance with packer's quality assurance program, are filed to provide records of product identification and traceability. 6.4. Records of export documentation are checked for completion before being filed against contract number. 6.5. Records of supplier/customer complaints are maintained and copies forwarded to the appropriate person for resolution.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood quality against a customer's specification computer literacy for: electronic filing, records and communications using internet for market research, ordering and monitoring logistics document production and spreadsheets developing and maintaining a networking relationship with a range of suppliers maintaining records of seafood inspections, transactions and communications with supplier researching marketing information negotiating price and sales arrangements using culturally appropriate communication to establish and maintain relationships with suppliers. Literacy skills used for: completing complex forms corresponding in writing identifying and tracing product preparing detailed specifications and contracts to supply and purchase product reading and interpreting food standards reading enterprise export procedures. Numeracy skills used for: calculating extensions of weight and price to give an accurate price of product calculating foreign exchange rates calculating total of invoice or statement estimating gross profit margins, and/or calculating percentage mark-up.
Required knowledge
Australian Quarantine Inspection Service (AQIS) regulations for export product enterprise import procedures importing country's requirements market intelligence for the species, such as degree of demand, prices, supply conditions and seasonality product knowledge, such as species recognition, quality, potential food safety hazards and specifications techniques used in business to establish and maintain networks negotiate supply arrangements and seafood prices.

Evidence Guide

EVIDENCE GUIDE
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: negotiate, arrange and undertake the export of product from Australia (or other country) that meets the needs of the importing customer and importing customer's country, as well as meeting the exporting country's food safety requirements, and at a profit. Assessment must confirm knowledge of: species likely to be in demand overseas species suitable for export from Australia AQIS regulations for the preparation and export of product.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: a full set of negotiable documentation access to: NATA-certified testing laboratories central fish markets or other seafood suppliers cold storage facilities AQIS registered processing/packing establishments samples of seafood product examples of customer's specifications samples of contract to purchase samples of contract to supply.
Method of assessment	The following assessment methods are suggested: prepare a full set of negotiable documentation correspondence or records of discussions with customers and suppliers.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 AQIS requirements 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 ecologically sustainable development (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 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 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.
Communication may include:	email face to face facsimile letter telephone and SMS.
Product and market knowledge may include:	AQIS Export Control (Fish) Order assessment of spoilage defects and parasites contract to supply correct marketing name harvest or fishing area importing country requirements local and overseas market situation potential food safety hazards presentation of product prohibited species protected species seasonality shelf life of fresh or frozen product species' scientific name.
Specifications may include:	delivery point dried, salted and pickled seafood fresh and frozen seafood gross weight or net weight mode of transport packaging product form species time of delivery weight grade, count grade and grade code.
Documentation may include:	contract to purchase/supply enterprise product testing/quality forms export documentation in compliance with AQIS requirements importing countries' requirements.
Transportation may include:	air containers rail road.
Records may include:	AQIS requirements computer/computer storage manual/paper file.

Unit Sector(s)

Unit sector	Seafood sales and distribution

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIDIST502C Import product

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves importing seafood product and ensuring that it meets customer needs and Australian food regulations. It covers placing an order for product with an overseas supplier, negotiating product specifications and organising transport, Australian Customs clearance, and storage and/or delivery of product to the Australian customer. 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 of the Unit

Application of the unit	All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, particularly food safety and hygiene regulations and procedures.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Communicate with suppliers	1.1. Effective business communication with suppliers is established, maintained and conducted in a professional manner. 1.2. Contact with suppliers is maintained until sale is completed (or terminated). 1.3. Current product and market knowledge is demonstrated, in all communications with suppliers.
2. Order product	2.1. Orders for products are placed with approved suppliers. 2.2. Product description is sufficiently detailed so that customer specifications, Australian Quarantine Inspection Service (AQIS) requirements and state/territory food regulations can be met. 2.3. Price, product description, time of delivery and payment terms are negotiated with supplier. 2.4. Contract to purchase is checked and approved by appropriate person before being forwarded to supplier.
3. Complete documentation	3.1. All documentation associated with the transaction is completed. 3.2. Documentation shows all information required to identify product, supplier and customer contract and is completed to the satisfaction of AQIS and Australian Customs. 3.3. Contracts to supply product are not signed and dispatched until checked by appropriate person. 3.4. A copy of the full set of negotiable documents is checked to ensure that the terms and conditions are consistent with that agreed to. 3.5. A full set of negotiable documents is signed.
4. Inspect product	4.1. Product is inspected, when appropriate, against customer specification to ensure that it meets customer's requirements as well as those of AQIS and relevant state/territory food regulations. 4.2. Arrangements are made for product that does not meet agreed specifications to be held for re-direction to other uses/markets.
5. Manage records	5.1. Records of all communications with supplier and customer are maintained and filed against a contract number. 5.2. Records from receival point confirm that the correct product has been picked-up/delivered, product has been checked against manifest, the container number is consistent with that on the documentation and that the container's seal was still intact when delivered. 5.3. Records of inspections of product are maintained and type of product identification marks for traceability are recorded against contract number. 5.4. Records of import documentation are checked for completion before being filed against contract number. 5.5. Records of supplier/customer complaints are maintained and copies forwarded to the appropriate person for resolution.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood quality against a customer's specification computer literacy for: electronic filing, records and communications using internet for market research, ordering and monitoring logistics document production and spreadsheets developing and maintaining a networking relationship with a range of suppliers maintaining records of seafood inspections, transactions and communications with supplier researching marketing information negotiating price and sales arrangements using culturally appropriate communication to establish and maintain relationships with suppliers. Literacy skills used for: completing complex forms corresponding in writing identifying and tracing product preparing detailed specifications and contracts to supply and purchase product reading enterprise import procedures. Numeracy skills used for: calculating gross margins, percentage mark-ups and discounts calculating foreign exchange rates and currency manipulating exchange rate currency variables, buying and selling margins to maintain profit margins.
Required knowledge
buying systems used by suppliers AQIS regulatory requirements associated with importing seafood enterprise import procedures international banking procedures market intelligence for the species, such as degree of demand, prices, supply conditions and seasonality product knowledge, such as species recognition, quality, potential food safety hazards and specifications techniques used in business to: establish and maintain networks negotiate supply arrangements and seafood prices.

Evidence Guide

EVIDENCE GUIDE
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: negotiate, arrange and undertake the purchase and sale of imported product that meets both the needs of the supplier and customer as to price, species, specifications and time of delivery, as well as meeting AQIS and other food safety requirements, and at a profit. Assessment must confirm knowledge of: AQIS requirements for importing seafood food safety requirements imported product species likely to be in demand in Australia species suitable for import into Australia.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: a full set of negotiable documents access to: cold storage facilities AQIS office seafood processing facilities NATA-certified testing laboratory central fish markets product specifications product to be inspected samples of contract to purchase samples of contract to supply temperature recording devices.
Method of assessment	The following assessment methods are suggested: portfolios containing correspondence or records of discussion with customers and suppliers preparation of a full set of negotiable documents.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 AQIS and other import requirements 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 ecologically sustainable development (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 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 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.
Communication may include:	email face to face facsimile letter telephone and SMS.
Product and market knowledge may include:	AQIS requirements assessment of spoilage defects and parasites Australian Food Standards Code correct marketing name harvest or fishing area local and overseas market situation potential food safety hazards presentation of product prohibited species saleability of product seasonality shelf life of fresh and frozen product species' scientific name.
Specifications may include:	delivery point fresh and frozen, dried, live, salted and pickled seafood gross weight or net weight mode of transport packaging product form quality species time of delivery weight grade, count grade and grade code.
Documentation may include:	contract to purchase contract to supply enterprise product testing/quality forms import documentation in compliance with AQIS requirements.
Records may include:	manual/paper file computer/computer storage.

Unit Sector(s)

Unit sector	Seafood sales and distribution

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIDIVE309A Work effectively as a diver in the seafood industry

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is not equivalent to SFIDIVE301B Work effectively as a diver in the seafood industry

Unit Descriptor

This unit of competency covers the basic knowledge and skills relating to dive industry structures, diving principles and diving occupational health and safety (OHS) practices that an individual needs to work effectively as an occupational diver in the seafood industry, including public aquaria and other live holding facilities.

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 of the Unit

Completion of this and other diving units may lead to further accreditation in occupational diving by industry and/or regulatory authorities. Check with the relevant industry or regulatory body for specific requirements.

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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

HLTFA311A	Apply first aid

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Apply knowledge of the roles of industry, government bodies and qualifications for diving operations	1.1. Roles of a diver in the seafood industry and diving qualifications are understood and complied with 1.2. The roles of industry, government bodies and various diving qualifications relating to diving work are identified and applied to diving work
2. Apply anatomy, diving physics and physiology principles when performing dives	2.1. The relationship between the pressure, volume and temperatures of gas, and the implications of this relationship for the physical condition of divers, are understood and applied to diving work 2.2. Partial pressure, solubility of gases, the behaviour of light and sound under water and buoyancy principles are understood and applied to diving work
3. Follow OHS procedures in diving operations	3.1. Guidelines and regulatory requirements for OHS in diving operations are understood and complied with 3.2. The needs of a diving casualty are identified and the correct procedures are applied

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: assessing and establishing the needs of a diving casualty assisting in the treatment of diving-related health conditions and illnesses calculating: volume changes with changing depths and pressures pressure changes with changes in temperature partial pressure of gases at different depths buoyancies of various objects at different depths complying with any relevant codes of practice and OHS regulatory requirements complying with the general requirements of Australian standards for diving providing first aid to a diving casualty literacy skills to: follow dive tables read diving information and instruments numeracy skills to make calculations for diving operations
Required knowledge
Required knowledge includes: industry and government bodies associated with diving principles relating to: buoyancy (Archimedes' Principle) the partial pressure of gases (Dalton's Law) the relationship between pressure and temperature (Charles' Laws) the relationship between pressure and volume (Boyle's Law) the solubility of gases (Henry's Law) procedures relating to maintaining the health and safety of the individual and others reciprocal recognition arrangements of dive standards with other countries advantages and limitations of the use of one hundred per cent oxygen in managing diving illnesses atmospheric, hydrostatic, absolute, ambient and gauge pressures Australian standards relating to diving, such as AS/NZ 2299.1:2007 Occupational diving operations - Standard operational practice and AS 2815 series - Training and certification of occupational divers different effects of saltwater and freshwater on buoyancy equipment used to compensate for buoyancy changes equipment used to compensate for light and sound effects under water hazards other than those directly related to diving that may affect divers obligations, responsibilities and required health status for accreditation as an occupational diver positive, negative and neutral buoyancy recreational dive-industry qualifications relating to occupational diving statutory requirements for OHS in diving operations the Australian Diver Accreditation Scheme (ADAS) the behaviour of light and sound under water and their effect on divers the effect on divers of partial pressure and solubility of gases the effect on divers of pressure, volume and temperature changes the need for decompression as it relates to partial pressure and solubility of gases the relationship between the ADAS and diver-training establishments the use and effect of nitrox in surface-orientated diving operations using self-contained underwater breathing apparatus (SCUBA)

Evidence Guide

EVIDENCE GUIDE
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: assess the needs of a diving casualty and provide first aid as required assist in the treatment of diving-related health conditions and illnesses complete calculations accurately relating to depth, pressure, temperature, gases and buoyancy comply with regulations and industry standards relating to occupational diving follow OHS requirements for diving operations Assessment must confirm knowledge of: first aid principles as they relate to diving-related conditions, illnesses and accidents hazards associated with diving regulations, Australian standards and industry standards related to diving the advantages and limitations of the use of gases the laws and principles relating to depth, pressure, temperature, gases and buoyancy the statutory requirements for OHS in diving operations the use and effect of gases
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: current first aid manuals manuals relating to the various regulations and codes of practice relevant diving equipment suitable dive sites
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 diving units.

Range Statement

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:	business or workplace operations, policies and practices ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control fisheries or aquaculture regulations, permits and licences health and welfare of aquatic animals Indigenous land rights and cultural activities 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 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 and contractors 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 safe systems and procedures for outdoor work, including protection from solar radiation, 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:	improving energy efficiency increasing use of renewable, recyclable and recoverable resource managing environmental hazard identification, risk assessment and control 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 energy use reducing use of non-renewable resources
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)
Roles may include:	act as standby supervise other divers support aquaculture operations support vessel maintenance support wild catch fishing operations, including ornamental species undertake cleaning and maintenance of aquaculture or holding facilities, including public aquaria
Qualifications may include:	ADAS industry recreational
Physical condition may include:	bite decompression sickness and predisposing factors hyperventilation hypothermia lung or eardrum barotrauma near drowning, drowning and saltwater fever poisoning and toxicity: carbon monoxide carbon dioxide oxygen stings and wounds inflicted by marine animals shocks from bleeding squeezes
Applied may include:	Archimedes' Principle Boyle's Law Charles' Laws Dalton's Law Henry's Law calculations
Identified may include:	advised by a third party directly

Unit Sector(s)

Diving operations

SFIDIVE310A Perform diving operations using SSBA

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is not equivalent to SFIDIVE302B Perform diving operations using surface-supplied breathing apparatus

Unit Descriptor

This unit of competency involves pre-dive preparations for occupational diving operations, undertaking occupational diving to a maximum depth of 30 metres using surface-supplied breathing apparatus (SSBA) and completing occupational post-dive activities in the seafood industry, including public aquaria and other live holding facilities.

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 of the Unit

Completion of this and other diving units may lead to further accreditation in occupational diving by industry and/or regulatory authorities. Check with the relevant industry or regulatory body for specific requirements.

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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

HLTFA311A	Apply first aid

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for diving operations using SSBA	1.1. Equipment is checked and prepared for a SSBA diving operation and defective equipment is marked and removed from service by the person in charge of the diving operation 1.2. PPE and diving equipment appropriate to the type and duration of the dive are donned in the correct sequence 1.3. Before the dive, all surface-supply equipment is connected and checked for correct function line-up and readiness 1.4. Before the dive, the reserve air-supply equipment is connected and checked for correct function and readiness 1.5. A dive plan is prepared, all equipment to be used is checked, necessary tools selected, a risk assessment conducted and the dive recorded by the person in charge of the diving operation
2. Perform underwater diving operations using SSBA	2.1. Open-water diving operations to a maximum depth of 30 metres are undertaken using SSBA according to accepted industry occupational diving guidelines 2.2. Correct decompression procedures are followed 2.3. Diver's tender duties are undertaken in an SSBA diving operation according to accepted industry occupational diving guidelines 2.4. Effective communication is established and maintained 2.5. SSBA is operated whilst divers are in the water
3. Maintain effective work relationships within a dive team	3.1. Effective work relationships are established and maintained within the dive team 3.2. Effective teamwork is carried out and maintained 3.3. Routine instructions are followed
4. Complete activities after SSBA dive	4.1. On completion of the SSBA diving operation, PPE and diving equipment are removed 4.2. Post-dive equipment checks are carried out 4.3. Equipment is decontaminated, cleaned and stored

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: carrying out post-dive equipment checks checking and preparing equipment for an SSBA diving operation decontaminating, cleaning and storing all equipment dressing correctly for the type and duration of the diving operation prior to entering the water diving in open water to a maximum depth of 30 metres using SSBA and: appropriate operational techniques for the prevailing conditions correct breathing techniques for the duration of the dive correct techniques and rates for descent and ascent entering and exiting the water under various situations establishing and maintaining effective communication using: correct voice procedures and the phonetic alphabet hand and line signals voice communication systems operating SSBA at pre-dive stage and checking all related equipment operating SSBA with divers in the water preparing a dive plan, checklist and risk assessment providing tender duties to another diver by: assisting diver safely into and out of the water conforming to operational procedures in dealing with diver's umbilical monitoring diver's equipment and condition undressing correctly on completion of an SSBA diving operation using correct decompression procedures literacy skills to: complete 'dive accident medical information' forms follow an emergency action plan keep records read dive tables read diver's first aid literature read regulations and industry guidelines numeracy skills to: make calculations involving pressure, volume and temperature relationships use decompression information
Required knowledge
Required knowledge includes: common equipment faults and consequences of incorrect use correct dressing and undressing sequence for SSBA decompression principles, tables and procedures diving physiology principles and appropriate medicine for SSBA diving operations function and operating method of each item used in an SSBA diving operation function and regulation of main and reserve air supplies legal and regulatory procedures and requirements methods to enter and exit the water minimum equipment required for an SSBA diving operation possible hazards associated with an SSBA diving operation and precautions to reduce risk pressure values for different depths and awareness of pneumofathometer principles of underwater communication systems testing, connection and maintenance procedures for SSBA various SSBA configurations and their key features

Evidence Guide

EVIDENCE GUIDE
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: carry out post-dive equipment checks complete pre-dive preparations for occupational diving operations dress correctly for diving operations and undress correctly at completion of a dive operate SSBA at pre-dive stage and while in the water perform tender duties for a diver undertake a dive in open water to a maximum depth of 30 metres using SSBA use decompression principles, tables and procedures use, maintain and store equipment, including: breathing apparatus - demand type (band mask and helmet) and free-flow type buoyancy compensator depth-measuring instruments dive computer diver's clothing diving watch gauges main and reserve air supplies safety harness shot-line surface-supply panel umbilicals weights, fins and masks Assessment must confirm knowledge of: anatomy, diving physics and physiology principles diving equipment operating procedures diving-related medical conditions and their treatments hazards associated with SSBA diving operations pre-dive and post-dive procedures
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: suitable diving environment diving equipment for SSBA diving operations as listed in the range of variables
Method of assessment	The following assessment methods are suggested: observation of practical demonstration written or oral short-answer testing practical exercises project work
Guidance information for assessment	This unit may be assessed holistically with other diving units.

Range Statement

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and control fisheries or aquaculture regulations, permits and licences health and welfare of aquatic animals Indigenous land rights and cultural activities 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 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 and contractors 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 safe systems and procedures for outdoor work, including protection from solar radiation, 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:	improving energy efficiency increasing use of renewable, recyclable and recoverable resource managing environmental hazard identification, risk assessment and control 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 energy use reducing use of non-renewable resources
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) exposure suits: dry warmed wet
Equipment may include:	breathing apparatus: demand type (e.g. band mask and helmet) free-flow type buoyancy compensator communication systems: power supply tape recorders and tapes tools topside and diver catch bags depth-measuring instruments dive computer diver's suits or clothing, wet, dry or warmed diving watch gauges main and reserve air supplies safety and emergency: bail out bottle first aid oxygen spare air safety harness self-contained underwater breathing apparatus (SCUBA) shot-line SSBA surface-supply compressor unit surface-supply panel umbilicals weights, fins and masks
Operation may include:	cleaning and maintaining display tanks collecting aquatic animals: abalone beche-de-mer broodstock or seedstock crayfish, lobsters and crabs ornamental fish, live, rock, corals and other invertebrate other molluscs pearls sea urchins and sponges seaweed or aquatic plants collecting dead stock collecting environmental water samples eradicating or releasing predators from a beach from a jetty from a vessel installing, servicing and maintaining ponds, farm environment, cages and associated equipment retrieving lost tools and equipment tending aquaculture animals
Diving operation may include:	single person dive team dive
Tools may include:	cleaning tools cold chisels files hacksaws hammers harvest tools imaging equipment and water quality testing knives netting needles and twine open and ring spanners screwdrivers shackle spanners shifting spanners
Diving guidelines may include:	Australian Dive Accreditation System (ADAS) Australian occupational dive standards codes of practice OHS codes of practice and regulations other regulations relevant to the type of diving operation and area of activity recreational dive industry standards
Decompression procedures may include:	altitude restrictions ascent rate decompression restrictions emergency flight time exclusion repetitive group safety stops surface interval
Communication may include:	hand signals lifeline signals slate voice
Work relationships may include:	other divers surface support team vessel crew

Unit Sector(s)

Diving operations

SFIDIVE311A Perform diving operations using SCUBA

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is not equivalent to SFIDIVE303B Perform diving operations using self-contained underwater breathing apparatus

Unit Descriptor

This unit of competency involves pre-dive preparations for occupational diving operations, undertaking occupational diving to a maximum depth of 30 metres using self-contained underwater breathing apparatus (SCUBA) and completing occupational post-dive activities in the seafood industry, including public aquaria and other live holding facilities.

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 of the Unit

Completion of this and other diving units may lead to further accreditation in occupational diving by industry and/or regulatory authorities. Check with the relevant industry or regulatory body for specific requirements.

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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

HLTFA311A	Apply first aid

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for diving operations using SCUBA	1.1. Equipment is checked and prepared for a SCUBA diving operation and defective equipment is marked and removed from service by the person in charge of the diving operation 1.2. PPE and diving equipment appropriate to the type and duration of the dive are donned in the correct sequence 1.3. A dive plan is prepared, the necessary tools selected, a risk assessment conducted and the dive recorded by the person in charge of the diving operation
2. Perform open-water diving operations using SCUBA	2.1. Open-water diving operations to a maximum depth of 30 metres are undertaken using SCUBA according to accepted industry occupational diving guidelines 2.2. Decompression procedures are followed 2.3. Diver's tender duties are undertaken in a SCUBA operation according to accepted industry occupational diving guidelines 2.4. Effective communication is established and maintained
3. Maintain an effective work relationship in a dive team	3.1. Effective work relationships are established and maintained with the dive team 3.2. Effective teamwork is carried out and maintained 3.3. Routine instructions are followed
4. Complete activities after SCUBA dive	4.1. On completion of the diving operation PPE and diving equipment are removed 4.2. Post-dive equipment checks are carried out 4.3. Equipment is decontaminated, cleaned and stored

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: assisting another diver to undress whilst following the correct procedures carrying out post-dive equipment checks checking and preparing equipment for a SCUBA diving operation decontaminating and cleaning all equipment and storing it correctly diving in open water to a maximum depth of 30 metres using SCUBA and: appropriate operational techniques for the prevailing conditions correct breathing techniques for the duration of the dive correct techniques and rates for descent and ascent dressing correctly for the type and duration of the diving operation prior to entering the water entering and exiting the water under various situations establishing and maintaining effective communication using: hand and line signals voice communication systems correct voice procedures and the phonetic alphabet preparing a dive plan checklist and risk assessment providing tender duties to another diver by: assisting diver safely into and out of the water monitoring diver's equipment and condition undressing correctly on completion of a SCUBA diving operation using correct decompression procedures literacy skills to: complete 'dive accident medical information' forms follow an emergency action plan keep records read dive tables read regulations and industry guidelines read the diver's first aid literature numeracy skills to: make calculations involving pressure, volume and temperature relationships use decompression information while underwater
Required knowledge
Required knowledge includes: common equipment faults and consequences of incorrect equipment use correct dressing and undressing sequence for equipment used in a SCUBA diving operation decompression principles, tables and procedures diving physiology principles and appropriate medicine for SCUBA diving operations function and operating method of each item used in a SCUBA diving operation function and regulation of main and reserve air supplies legal and regulatory procedures and requirements methods to enter and exit the water minimum equipment required for a SCUBA diving operation possible hazards associated with a SCUBA diving operation and precautions to reduce risk pressure values for different depths and awareness of pneumofathometer principles of underwater communication systems testing, connection and maintenance procedures for SCUBA various SCUBA configurations and key features

Evidence Guide

EVIDENCE GUIDE
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: carry out post-dive equipment checks complete pre-dive preparations for occupational diving operations dress correctly for SCUBA diving operations and undress correctly at completion of a dive maintain and store equipment correctly operate SCUBA while in the water perform tender duties for a diver undertake a dive in open water to a maximum depth of 30 metres using SCUBA use decompression principles, tables and procedures use: communication systems depth-measuring instruments diver's clothing diving watch gauges main and reserve air supplies umbilicals weights, fins and masks Assessment must confirm knowledge of: anatomy, diving physics and physiology principles diving equipment operating procedures hazards associated with SCUBA diving operations diving-related medical conditions and their treatments pre-dive and post-dive procedures
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: diving equipment for SCUBA diving operations as listed in the range of variables suitable diving environment
Method of assessment	The following assessment methods are suggested: observation of open-water practical demonstration practical exercises written or oral short-answer testing
Guidance information for assessment	This unit may be assessed holistically with other diving units

Range Statement

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and control fisheries or aquaculture regulations, permits and licences health and welfare of aquatic animals Indigenous land rights and cultural activities 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 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 and contractors 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 safe systems and procedures for outdoor work, including protection from solar radiation, 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:	improving energy efficiency increasing use of renewable, recyclable and recoverable resource managing environmental hazard identification, risk assessment and control 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 energy use reducing use of non-renewable resources
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) exposure suits: dry warmed wet
Equipment may include:	catch bags communication systems: power supply tape recorders and tapes tools topside and diver breathing apparatus: demand type (e.g. band mask and helmet) free-flow type buoyancy compensator depth-measuring instruments dive computer diver's suits or clothing, wet, dry or warmed diving watch gauges main and reserve air supplies safety harness safety and emergency: first aid oxygen bail out bottle spare air SCUBA shot-line surface-supplied breathing apparatus (SSBA) surface-supply compressor unit surface-supply panel umbilicals weights, fins and masks
Operation may include:	cleaning and maintaining display tanks collecting aquatic animals: abalone beche-de-mer broodstock or seedstock crayfish, lobsters and crabs ornamental fish, live, rock, corals and other invertebrate other molluscs pearls sea urchins and sponges seaweed or aquatic plants collecting dead stock collecting environmental water samples eradicating or releasing predators from a beach from a jetty from a vessel installing, servicing and maintaining ponds, farm environment, cages and associated equipment retrieving lost tools and equipment tending aquaculture animals
Diving operation may include:	single person dive team dive
Tools may include:	cold chisels files hacksaws hammers knives netting needles or twine open and ring spanners screwdrivers shackle spanners shifting spanners
Diving guidelines may include:	ADAS Australian occupational dive standards codes of practice OHS codes of practice and regulations other regulations relevant to the type of diving operation and area of activity
Decompression procedures may include:	ascent rate flight time exclusion repetitive group safety stops surface interval
Communication may include:	hand signals lifeline signals slate voice
Work relationships may include:	other divers surface support team vessel crew

Unit Sector(s)

Diving operations

SFIDIVE312A Undertake emergency procedures in diving operations using SSBA

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is not equivalent to SFIDIVE304B Undertake emergency procedures in diving operations using surface-supplied breathing apparatus

Unit Descriptor

This unit of competency involves acting as a surface and in-water standby diver, providing assistance in an emergency situation and performing a self-rescue ascent during occupational diving operations using surface-supplied breathing apparatus (SSBA).

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 of the Unit

Completion of this and other diving units may lead to further accreditation in occupational diving by industry and/or regulatory authorities. Check with the relevant industry or regulatory body for specific requirements.

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, and maritime and occupational diver codes of practice and procedures

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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

HLTFA311A	Apply first aid

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Perform surface standby-diver activities for divers using SSBA	1.1. Surface standby-diver activities during operations conform to appropriate emergency/rescue procedures, according to the equipment used 1.2. A state of readiness to ensure prompt action in the event of an emergency is maintained at all times
2. Perform in-water standby-diver activities using SSBA	2.1. In-water standby-diver activities during operation conform to appropriate emergency/rescue procedures, according to the equipment used 2.2. Communication lines are maintained with the surface team to ensure all necessary rescue action is undertaken
3. Employ correct techniques for emergency situations when using SSBA	3.1. Assistance is given in the recovery of an unconscious or injured diver from the surface to dry land or the deck of a dive platform in a manner that prevents further injury 3.2. Ascent in an emergency situation is managed by controlling buoyancy, while identifying an emergency situation where shedding weights may be necessary

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: applying emergency first aid procedures applying emergency/rescue procedures according to the situation dressing appropriately for standby-diver duties and maintaining a state of readiness free ascending correctly, completing proper drills during ascent and on the surface giving expired-air resuscitation to a surfaced diver while in the water maintaining communication with diver's tender and following instructions recovering a diver in distress to the surface using a safety line to locate a diver in distress literacy skills to: complete 'dive accident medical information' forms follow an emergency action plan keep records read dive tables read diver's first aid literature read regulations and industry guidelines numeracy skills to: make calculations involving pressure, volume and temperature relationships use decompression information while underwater
Required knowledge
Required knowledge includes: effective methods to handle a range of physical emergencies emergencies that may occur during diving operations in the seafood and ornamental/aquarium industry free-ascent practices and associated dangers and limitations need for and limitations of shedding weights in particular emergency situations procedures related to the use of equipment in relation to identified emergencies risk of hyperthermia or hypothermia when fully dressed as a standby diver suit inflation and buoyancy compensator inflation procedures treatment of medical emergencies

Evidence Guide

EVIDENCE GUIDE
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: apply emergency/rescue procedures to: conscious diver unconscious diver communicate and follow instructions free ascend correctly and safely perform standby-diver duties recover a distressed diver and apply first aid undertake in-water surface resuscitation Assessment must confirm knowledge of: hyperthermia and hypothermia inflation procedures and free-ascent practices physical emergency procedures shedding weights in emergency situations treatment of medical emergencies
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: diving equipment for SSBA diving operations as listed in the range of variables suitable diving environment
Method of assessment	The following assessment methods are suggested: observation of practical demonstration practical exercises written or oral short-answer testing
Guidance information for assessment	This unit may be assessed holistically with other diving units.

Range Statement

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:	business or workplace operations, policies and practices maritime and occupational diving operations, safety at sea OHS hazard identification, risk assessment and control
OHS guidelines may include:	appropriate workplace provision of first aid kits 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 in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner OHS training register safe systems and procedures for outdoor work, including protection from solar radiation, 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
PPE may include.	buoyancy vest or personal floatation device (PFD) personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions sun protection (e.g. sun hat, sunscreen and sunglasses)
Operations may include:	cleaning and maintaining display tanks collecting aquatic animals: abalone beche-de-mer broodstock or seedstock crayfish, lobsters and crabs ornamental fish, live, rock, corals and other invertebrate other molluscs pearls sea urchins and sponges seaweed or aquatic plants collecting dead stock collecting environmental water samples eradicating or releasing predators from a beach from a jetty from a vessel installing, servicing and maintaining ponds, farm environment, cages and associated equipment retrieving lost tools and equipment tending aquaculture animals
Equipment may include:	catch bags communication systems: topside and diver power supply tape recorders and tapes tools breathing apparatus: demand type (band mask and helmet) free-flow type buoyancy compensator depth-measuring instruments dive computer diver's suits or clothing, wet, dry or warmed diving watch gauges main and reserve air supplies self-contained underwater breathing apparatus (SCUBA) safety and emergency: first aid oxygen bail out bottle spare air safety harness shot-line SSBA surface-supply compressor unit surface-supply panel umbilicals weights, fins and masks
Emergency may include:	entanglement entrapment injury malfunctioning equipment medical predator
Communication may include:	hand signals lifeline signals slate voice
Assistance may include:	disentangle in-water surface resuscitation remove cause of entrapment rescue: conscious diver unconscious diver
Ascent may include:	buoyancy compensator lifeline shedding weights stage underwater propulsion device with or without air supply
Shedding weights may include:	mid-water seabed surface

Unit Sector(s)

Diving operations

SFIDIVE313A Undertake emergency procedures in diving operations using SCUBA

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is not equivalent to SFIDIVE305B Undertake emergency procedures in diving operations using self-contained underwater breathing apparatus

Unit Descriptor

This unit of competency involves acting as a surface and in-water standby diver, providing assistance in an emergency situation and performing a self-rescue ascent during occupational diving operations using self-contained underwater breathing apparatus (SCUBA).

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 of the Unit

Completion of this and other diving units may lead to further accreditation in occupational diving by industry and/or regulatory authorities. Check with the relevant industry or regulatory body for specific requirements.

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, and maritime and occupational diver codes of practice and procedures.

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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

HLTFA311A	Apply first aid

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Perform surface standby-diver activities for divers using SCUBA	1.1. Surface standby-diver activities during operations conform to appropriate emergency/rescue procedures according to the equipment used 1.2. A state of readiness to ensure prompt action in the event of an emergency is maintained at all times
2. Perform in-water standby-diver activities using SCUBA	2.1. In-water standby-diver activities conform to appropriate emergency/rescue procedures according to the equipment used 2.2. Communication lines are maintained with the surface team to ensure all necessary rescue action is undertaken
3. Employ correct techniques for emergency situations when using SCUBA	3.1. Assistance is given in the recovery of an unconscious or injured diver from the surface to dry land or the deck of a dive platform in a manner that prevents further injury 3.2. Ascent in an emergency situation is managed by controlling buoyancy, while identifying an emergency situation where shedding weights may be necessary

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: applying emergency first aid procedures applying emergency/rescue procedures in accordance with the situation dressing appropriately for standby-diver duties and maintaining a state of readiness free ascending correctly completing proper drills during ascent and on the surface giving expired-air resuscitation to a surfaced diver while in the water maintaining communication with diver's tender and following instructions recovering a diver in distress to the surface using a safety line to locate a diver in distress literacy skills to: complete 'dive accident medical information' forms follow an emergency action plan keep records read dive tables read diver's first aid literature read regulations and industry guidelines numeracy skills to: make calculations involving pressure, volume and temperature relationships use decompression information while underwater
Required knowledge
Required knowledge includes: effective methods to handle a range of physical emergencies emergencies that may occur during diving operations in the seafood or ornamental/aquarium industry free-ascent practices and associated dangers and limitations need for and limitations of shedding weights in particular emergency situations procedures related to the use of equipment in relation to identified emergencies risk of hyperthermia or hypothermia when fully dressed as a standby diver suit inflation and buoyancy compensator inflation procedures treatment of medical emergencies

Evidence Guide

EVIDENCE GUIDE
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 standby-diver duties apply emergency/rescue procedures to: conscious diver unconscious diver undertake in-water resuscitation recover a distressed diver and apply first aid free ascend correctly and safely communicate and follow instructions Assessment must confirm knowledge of: physical emergency procedures treatment of medical emergencies hyperthermia and hypothermia shedding weights in emergency situations inflation procedures and free-ascent practices
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: suitable diving environment diving equipment for SCUBA diving operations as listed in the range of variables
Method of assessment	The following assessment methods are suggested: observation of practical demonstration written or oral short-answer testing practical exercises
Guidance information for assessment	This unit may be assessed holistically with other diving units.

Range Statement

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:	business or workplace operations, policies and practices maritime and occupational diving operations, and safety at sea OHS hazard identification, risk assessment and control
OHS guidelines may include:	appropriate workplace provision of first aid kits 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 in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner OHS training register safe systems and procedures for outdoor work, including protection from solar radiation, 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
PPE may include:	buoyancy vest or personal floatation device (PFD) personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions sun protection (e.g. sun hat, sunscreen and sunglasses)
Operations may include:	cleaning and maintaining display tanks collecting aquatic animals: abalone beche-de-mer broodstock or seedstock crayfish, lobsters and crabs ornamental fish, live, rock, corals and other invertebrate other molluscs pearls sea urchins and sponges seaweed or aquatic plants collecting dead stock collecting environmental water samples eradicating or releasing predators from a beach from a jetty from a vessel installing, servicing and maintaining ponds, farm environment, cages and associated equipment retrieving lost tools and equipment tending aquaculture animals
Equipment may include:	breathing apparatus: demand type (e.g. band mask and helmet) free-flow type buoyancy compensator catch bags communication systems: topside and diver power supply tape recorders and tapes depth-measuring instruments diver's clothing diving watch gauges knives main and reserve air supplies safety harness shot-line weights, fins and masks
Emergency may include:	entanglement entrapment injury malfunctioning equipment medical predator
Communication may include:	hand signals lifeline signals slate voice
Assistance may include:	disentangle in-water surface resuscitation remove cause of entrapment rescue: conscious diver unconscious diver
Ascent may include:	buoyancy compensator lifeline shedding weights stage underwater propulsion device with and without air supply
Shedding weights may include:	mid-water seabed surface

Unit Sector(s)

Diving operations

SFIDIVE314A Perform compression chamber diving operations

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is not equivalent to SFIDIVE306B Perform compression chamber diving operations

Unit Descriptor

Unit descriptor	This unit of competency involves performing a compression chamber diving operation. 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 of the Unit

Application of the unit	Completion of this and other diving units may lead to further accreditation in occupational diving by industry and/or regulatory authorities. Check with the relevant industry or regulatory body for specific requirements. 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, and maritime and occupational diver codes of practice and procedures. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

HLTFA311A	Apply first aid

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Apply knowledge of compression chamber theory when using a chamber	1.1. The layout and functions of compression chambers are accurately identified 1.2. The uses and limitations of compression chambers are fully understood 1.3. Therapeutic tables are understood and employed when using a compression chamber
2. Perform a compression chamber dive to 50 metres	2.1. A compression chamber dive to 50 metres is undertaken using a built-in breathing system to breathe oxygen at a maximum depth of 10 metres 2.2. The effects of a high-pressure environment on dexterity and comprehension are understood, associated hazards identified and appropriate risk control measures taken

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: recognising symptoms and effects of nitrogen narcosis performing post-dive cleaning and maintenance performing simple comprehension or dexterity tests preparing a chamber prior to a dive undertaking a chamber dive to 50 metres using a built-in breathing system to breathe oxygen at a maximum depth of 10 metres undertaking a psychological test at the surface and at 50 metres in a compression chamber Literacy skills to perform comprehension or dexterity tests numeracy skills to perform comprehension or dexterity tests
Required knowledge
Required knowledge includes: layout, functions, uses and limitations of compression chambers safety procedures in relation to compression chambers symptoms and effects of nitrogen narcosis the effects of physiological and environmental changes on a person in a compression chamber

Evidence Guide

EVIDENCE GUIDE
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: undertake a chamber dive to 50 metres using a built-in breathing system perform appropriate tests relevant to chamber dives Assessment must confirm knowledge of: compression chambers nitrogen narcosis safety procedures
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: compression chamber with built-in breathing system and other associated equipment communication system
Method of assessment	The following assessment methods are suggested: observation of practical demonstration written or oral short-answer testing practical exercises project work
Guidance information for assessment	This unit may be assessed holistically with other diving units.

Range Statement

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:	business or workplace operations, policies and practices maritime and occupational diving operations, and safety at sea OHS hazard identification, risk assessment and control
OHS guidelines may include:	appropriate workplace provision of first aid kits 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 in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner OHS training register safe systems and procedures for outdoor work, including protection from solar radiation, 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
PPE may include.	buoyancy vest or personal floatation device (PFD) personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions sun protection (e.g. sun hat, sunscreen and sunglasses)
Compression chamber may include:	single-lock transportable twin-lock
Limitations may include:	equipment backup gas supplies: oxygen air mixed gases layout size transportability
Therapeutic tables may include:	Royal Navy US Navy
Hazards may include:	anxiety claustrophobia hallucinations loss of dexterity narcosis overconfidence panic task fixation
Risk control may include:	briefing emergency procedures qualified diver supervisor

Unit Sector(s)

Diving operations

SFIDIVE315A Perform underwater work in the aquaculture sector

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is not equivalent to SFIDIVE307B Perform underwater work in the aquaculture sector

Unit Descriptor

This unit of competency involves performing underwater dive work in the aquaculture sector of the seafood industry, including lifting and handling activities, using basic hand tools and undertaking maintenance on an aquaculture farm or holding/display facility.

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 of the Unit

Completion of this and other diving units may lead to further accreditation in occupational diving by industry and/or regulatory authorities. Check with the relevant industry or regulatory body for specific requirements.

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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

HLTFA311A	Apply first aid

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Enter and leave the water	1.1. Prevailing weather and water conditions are considered when assessing the safety of diving operations and a judgement is made on whether to continue the dive 1.2. Procedures when entering, during and leaving the water from the dive platform meet accepted guidelines and are in accordance with normal dive practices 1.3. Signals to the dive platform prior to descent and following ascent are conducted according to normal dive practices
2. Maintain culture or holding structures and associated equipment	2.1. Culture or holding structure is inspected, its condition assessed and any required action is decided and reported to the relevant supervisor 2.2. Associated equipment is inspected, its condition assessed and any required action decided and reported to the relevant supervisor 2.3. Appropriate maintenance is undertaken
3. Assist in lifting and handling	3.1. The limitations and suitability of winches with hydraulic and air motors for use on the surface and under water are understood and applied 3.2. The correct signs and signals are used during winch operations 3.3. Lifting equipment and ropes of the correct type and safe working load are selected and rigged using the correct mechanical advantage for the load being lifted 3.4. Lifting bags are properly secured and used to raise an object and the load is restrained so that ascent is controlled 3.5. Slings, ropes and lifting bags are inspected and maintained and pre- and post-dive checks on lifting devices are carried out
4. Use basic hand tools and auxiliary devices under water	4.1. A range of basic hand tools is used to complete simple tasks under water 4.2. Auxiliary devices are used in underwater operations safely 4.3. Tools are inspected for defects, maintained appropriately or set aside for repair, if necessary, and stored correctly after use
5. Apply underwater search and survey techniques	5.1. A range of underwater search and survey techniques is used to locate targeted items

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: assessing weather conditions for safe diving operations attaching slings, ropes and other connection equipment communicating with the diver's tender prior to entering the water, during the underwater work and on leaving the water communicating with the supervisor to report problems with equipment entering and leaving the water inspecting and maintaining aquaculture apparatus and associated equipment maintaining tools and auxiliary devices searching and surveying underwater signalling during lifting and handling activities using tools underwater literacy skills to: follow dive tables read diving information and instruments Numeracy skills to perform calculations for diving operations
Required knowledge
Required knowledge includes: aquaculture apparatus and associated equipment diving signals enterprise auxiliary devices lifting equipment used in the aquaculture sector, including its suitability and limitations lifting signals local weather and sea conditions methods for entering and leaving the water safe working loads and mechanical advantages seafood species farmed in aquaculture or holding/display operations or facilities tools used in the aquaculture or ornamental/aquarium industry sectors underwater search and survey techniques

Evidence Guide

EVIDENCE GUIDE
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: assess weather conditions before undertaking a dive assist in lifting and handling activities enter and leave the water according to standard dive procedures search and survey under water for targeted items undertake harvesting and maintenance diver duties required on an aquaculture site use basic tools and auxiliary equipment under water use dive signals when communicating Assessment must confirm knowledge of: diver communication systems local climatic conditions maintenance procedures on an aquaculture site seafood species common to the enterprise or industry search and survey techniques
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: suitable diving environment diving equipment aquaculture apparatus and associated equipment tools used in the aquaculture sector any relevant auxiliary devices
Method of assessment	The following assessment methods are suggested: observation of practical demonstration practical exercises written or oral short-answer testing
Guidance information for assessment	This unit may be assessed holistically with other diving units.

Range Statement

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and control fisheries or aquaculture regulations, permits and licences health and welfare of aquatic animals Indigenous land rights and cultural activities 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 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 and contractors 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 safe systems and procedures for outdoor work, including protection from solar radiation, 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:	improving energy efficiency increasing use of renewable, recyclable and recoverable resource managing environmental hazard identification, risk assessment and control 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 preventing genetically modified organisms 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 energy use reducing use of non-renewable resources
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)
Dive platform may include:	holding cage or culture structure jetty platform shore or beach vessel
Guidelines may include:	Australian standards codes of practice guidelines OHS regulations other regulations
Culture or holding structures may include:	cages, pontoons, enclosures and pens, including associated moorings, anchors, floats and markers dams, ponds and pools display tanks, aquaria and aquascapes greenhouses, hothouses and igloos 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 pest, predator and disease control structures purging or depurating systems tanks, raceways and recirculating systems water supply and disposal or effluent systems, including pumps, pipes, canals, channels, settlement ponds and storage dams
Associated equipment may include:	blowers, aerators, paddlewheels and aspirators anchors and moorings buoys chains clamps floats ropes and lines shackles weights
Lifting may include:	air bag block and tackle boom capstan chain hoist crane
Slings may include:	multiple leg pulley single strop
Tools may include:	cold chisel files hacksaw hammers knives netting needles open and ring spanners screwdrivers shackle spanners shifting spanners
Auxiliary devices may include:	pressure cleaners remotely operated vehicles underwater propulsion devices: shark-proof cages underwater scooters

Unit Sector(s)

Diving operations

SFIDIVE316A Perform underwater work in the wild catch sector

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is not equivalent to SFIDIVE308B Perform underwater work in the wild catch sector

Unit Descriptor

This unit of competency involves performing underwater dive work in the wild catch sector of the seafood industry, including lifting and handling activities, using basic hand tools and harvesting seafood and other aquatic products, including ornamental species. 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 of the Unit

Completion of this and other diving units may lead to further accreditation in occupational diving by industry and/or regulatory authorities. Check with the relevant industry or regulatory body for specific requirements.

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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

HLTFA311A	Apply first aid

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Enter and leave the water	1.1. Prevailing weather and water conditions are considered when assessing the safety of diving operations and a decision on whether to continue the dive is taken 1.2. Procedures when entering and leaving the water from the dive platform meet accepted diving guidelines and are in accordance with normal dive practices 1.3. Signals to the dive platform prior to descent and following ascent are conducted according to normal dive practices.
2. Identify and harvest underwater and land seafood catch	2.1. Targeted seafood and other aquatic products are identified and harvested legally and safely 2.2. Catch is handled in a way that maintains maximum quality, and according to enterprise and industry operating procedures 2.3. Catch is landed according to enterprise and industry operating procedures
3. Assist in lifting and handling	3.1. The limitations and suitability of winches with hydraulic and air motors for use on the surface and under water are understood and applied 3.2. The correct signs and signals are used during winch operations 3.3. Lifting equipment and ropes of the correct type and safe working load are selected and rigged, using the correct mechanical advantage for the load being lifted 3.4. Lifting bags are properly secured and used to raise an object and the load is restrained so that ascent is controlled 3.5. Slings, ropes and lifting bags are inspected and maintained and pre- and post-dive checks on lifting devices are carried out
4. Use basic hand tools and auxiliary equipment underwater	4.1. A range of basic hand tools is used to complete simple tasks under water 4.2. Auxiliary equipment is used in underwater operations according to established safety standards and enterprise procedures 4.3. Tools are inspected for defects, maintained appropriately or set aside for repair, if necessary, and stored correctly after use
5. Apply underwater search and survey techniques	5.1. A range of underwater search and survey techniques is used to locate targeted items

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: assessing weather conditions for safe diving operations attaching slings, ropes and other connection equipment communicating with the diver's tender prior to entering the water, during the underwater work and on leaving the water entering and leaving the water handling and landing targeted seafood and other aquatic species identifying and harvesting targeted seafood and other aquatic species maintaining tools, propulsion devices and auxiliary equipment searching and surveying underwater signalling during lifting and handling activities using auxiliary equipment underwater using tools underwater literacy skills to: follow dive tables read diving information and instruments numeracy skills to perform calculations for diving operations
Required knowledge
Required knowledge includes: diving signals lifting equipment used in the wild catch sector, including its suitability and limitations lifting signals local weather and sea conditions methods for entering and leaving the water quality procedures for handling and landing seafood and other aquatic products safe working loads and mechanical advantages targeted seafood species tools used in the wild catch sector underwater search and survey techniques use of auxiliary equipment

Evidence Guide

EVIDENCE GUIDE
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: assess weather conditions before undertaking a dive assist in lifting and handling activities enter and leave the water according to standard dive procedures harvest and land targeted seafood and other aquatic species search and survey under water for targeted items use basic tools and auxiliary equipment under water use dive signals when communicating Assessment must confirm knowledge of: common maintenance procedures diver communication systems local climatic conditions seafood harvesting procedures seafood species common to the enterprise or industry search and survey techniques
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: diving equipment fisheries legislation relating to harvesting suitable diving environment tools used in the wild catch sector underwater auxiliary equipment
Method of assessment	The following assessment methods are suggested: observation of practical demonstration practical exercises written or oral short-answer testing
Guidance information for assessment	This unit may be assessed holistically with other diving units.

Range Statement

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and control fisheries or aquaculture regulations, permits and licences health and welfare of aquatic animals Indigenous land rights and cultural activities 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 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 and contractors 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 safe systems and procedures for outdoor work, including protection from solar radiation, 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:	improving energy efficiency increasing use of renewable, recyclable and recoverable resource managing environmental hazard identification, risk assessment and control 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 preventing genetically modified organisms 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 energy use reducing use of non-renewable resources
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)
Dive platform may include:	holding cage or culture structure jetty platform shore or beach vessel
Diving guidelines may include:	Australian standards codes of practice guidelines OHS regulations other regulations
Seafood and other aquatic products may include:	aquatic reptiles and amphibians crustaceans fish molluscs ornamental species and other invertebrate sea urchins and sea cucumbers seaweed and sponges and other aquatic plants
Legally may include:	harvesting that may be constrained by state/ territory or commonwealth fisheries legislation covering: area method quota size species
Landed may include:	by hand catch bag gaff net
Lifting may include:	air bag block and tackle boom capstan chain hoist crane
Slings may include:	multiple leg pulley single strop
Tools may include:	cold chisels files hacksaws hammers knives netting needles open and ring spanners screwdrivers shackle spanners shifting spanners
Auxiliary equipment may include:	pressure cleaners remotely operated vehicles underwater propulsion devices: shark-proof cages underwater scooters

Unit Sector(s)

Diving operations

SFIEMS201B Participate in environmentally sustainable work practices

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves measuring current resource use effectively and carrying out improvements, including those that will reduce the negative environmental impacts of work practices. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit addresses the knowledge, processes and techniques necessary to participate in environmentally sustainable work practices in the seafood industry. Most seafood enterprises are required to have an environmental management system. This unit can be used for training and assessing personnel in the implementation of that system. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements. Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify current resource use	1.1. Workplace environmental and resource efficiency issues are identified and conveyed to work team or supervisor. 1.2. Resources used in own work role are identified and potential for environmental improvement considered. 1.3. Current usage of resources is measured using appropriate techniques, and data recorded and stored. 1.4. Workplace environmental hazards are identified and reported to appropriate personnel.
2. Comply with environmental regulations	2.1. Procedures are followed to ensure compliance with relevant regulations. 2.2. Breaches or potential breaches of relevant regulations are reported to appropriate personnel.
3. Seek opportunities to improve resource efficiency	3.1. Enterprise plans to improve environmental practices and resource efficiency are followed. 3.2. Suggestions are made for improvements to workplace practices and resource efficiency.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating to clarify work requirements, suggest improvements to workplace practices and resource efficiency, and report compliance concerns to appropriate personnel embracing changes to work practices that support environmental and resource efficiencies innovation skills to identify potential improvements to work practices and resource efficiency sharing information on environmental practices and resource efficiency with work team and/or supervisor using technology to record and store measurement data on resource usage. Literacy skills used for: interpreting data relating to resource usage interpreting enterprise environmental policy and procedures. Numeracy skills used for: recording resource usage measurement data.
Required knowledge
basic environmental sustainability principles environmental and resource hazards and risks associated with the seafood sector relevant to work area environmental laws, regulations and standards and why they are relevant to the work context and seafood industry procedures and processes relevant to work area that support environmental and resource efficiencies procedures for reporting environmental and resource hazards and risks, and environmental and resource efficiencies and inefficiencies.

Evidence Guide

EVIDENCE GUIDE
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: contribute to the enterprise environmental management system or plan within scope of work role identify environmental hazards/risks and opportunities for improvements and inefficiencies in the workplace record and store measurements of current resource use. Assessment must confirm knowledge of: common environmental hazards and risks in work area and industry sector enterprise environmental management system or plan and its application to own work role.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Assessment must relate to the individual's work area or area of responsibility. Resources include: access to appropriate workplace documentation and personnel relevant legislation, standards and guidelines reports from other parties involved in the process of identifying and implementing improvements.
Method of assessment	The following assessment methods are suggested: interview project (work or scenario based) workplace documentation, such as recorded data of resource usage, and minutes or meeting notes showing contribution written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 correct marketing names and labelling ecologically sustainable development (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 occupational health and safety (OHS) hazard identification, risk assessment and control.
Environmental and resource efficiency issues may include:	maximising opportunities to improve business environmental performance minimising environmental risks promoting more efficient production and consumption of natural resources (e.g. minimising waste by participating in or using a waste management system) using resources efficiently, such as material usage, energy usage (e.g. seeking alternative sources of energy or energy conservation) or efficient water usage.
Potential for environmental improvement may include:	applying animal welfare ethics and procedures complying with environmental regulations for biosecurity and translocation of livestock and genetic material 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 preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing interactions with native and protected flora and fauna, marine or land parks or areas reducing use of non-renewable resources maintaining facility quarantine using and recycling of water, and maintaining water quality.
Appropriate techniques may include:	efficiency rating tables examination of invoices from suppliers to compare per unit cost of product or service examination of relevant information and data, for example: labelling of contents measurement of resource consumption under a range of conditions place of origin and manufacture.
Environmental hazards may include:	by-catch biosecurity and translocation of livestock and genetic material excessive feeding fish mortalities and organic waste poorly maintained machinery and equipment waste and debris (e.g. from netting and fishing tackle, oil and fuel containers).
Compliance may include meeting the requirements of:	federal, state and territory environmental legislation, such as: Environment Protection and Biodiversity Conservation Act 1999 Environment Protection and Biodiversity Conservation Regulations 2000 International Convention for the Prevention of Pollution from Ships (MARPOL) local government by-laws and regulations, including regional land and water management plans state and territory environmental protection authorities and agencies third-party standards, such as the ISO 14000 series and those of the Marine Stewardship Council.
Enterprise plans may include:	documented policies and procedures environmental management system work plans, including those relating to minimising waste, increasing the efficiency of water use and improving water quality.
Suggestions may include ideas that help to:	improve energy efficiency increase the use of renewable, recyclable, re-usable and recoverable resources maximise opportunities, such as the use of solar or other alternative forms of energy, where appropriate prevent and minimise risks reduce emissions of greenhouse gases.

Unit Sector(s)

Unit sector	Environment and sustainability

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIEMS301B Implement and monitor environmentally sustainable work practices

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves analysing the workplace in an effective manner in relation to environmentally sustainable work practices, and implementing improvements and monitoring their effectiveness. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit addresses the knowledge, processes and techniques necessary to implement and monitor environmentally sustainable work practices in the seafood industry, including the development of processes and tools All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Investigate current practices in relation to resource usage	1.1. Environmental regulations applying to the enterprise are identified and procedures for assessing compliance with regulations are evaluated for their effectiveness. 1.2. Information on the enterprise plan or system for environmental management and resource efficiency is collected, and where appropriate, provided to the work group. 1.3. Information from a range of sources is collected, analysed and organised to provide information/advice and tools/resources for improvement opportunities. 1.4. Current resource usage by members of the work group is measured and documented. 1.5. Current purchasing strategies are analysed, documented and opportunities for improvement investigated. 1.6. Current work processes for accessing information and data to assist in identifying areas for improvement are analysed.
2. Set targets for improvements	2.1. Input is sought from stakeholders, key personnel and specialists. 2.2. External sources of information and data are accessed, as required. 2.3. Alternative solutions to workplace environmental issues are evaluated. 2.4. Efficiency targets are set.
3. Implement performance improvement strategies	3.1. Techniques and tools are sourced to assist in achieving efficiency targets. 3.2. Continuous improvement strategies are applied to own work area and ideas and possible solutions are communicated to the work group and management. 3.3. Environmental and resource efficiency improvement plans for own work group are integrated with other operational activities and implemented. 3.4. Team members are supervised and supported to identify possible work areas for improved practices and resource efficiency in work area. 3.5. Suggestions and ideas about environmental and resource efficiency management are sought from stakeholders and acted upon, where appropriate. 3.6. Costing strategies are implemented to fully value environmental assets.
4. Monitor performance	4.1. Tools and technology for evaluation and monitoring of environmental and resource efficiency performance are used and/or developed. 4.2. Efficiency outcomes are documented and reports on targets are communicated to key personnel and stakeholders. 4.3. Strategies and improvement plans are evaluated and new targets set, and new tools, technology and strategies investigated and applied. 4.4. Successful strategies are promoted and participants acknowledged.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing environmental monitoring data, problems, devising solutions and reflecting on approaches taken change management skills communicating to: answer questions, clarify and acknowledge suggestions relating to work requirements and efficiency consult with the work group, key personnel and specialists on implementation and improvements in environmental and resource efficiency support information flow from stakeholders to the work group facilitation skills to work effectively with a team innovation skills to identify improvements, apply knowledge about resource use to organisational activities and to develop tools planning and organising to implement environmental and energy efficiency management policies and procedures relevant to own work area problem solving skills to devise approaches to improved environmental sustainability and to develop alternative approaches as required using technology to: maintain and store records, data and information create graphs and charts to present data and information visually. Literacy skills used for: comprehending documentation and interpreting environmental and energy efficiency requirements creating tools to measure and monitor improvements reporting in writing and orally on performance improvements Numeracy skills used for: analysing data on organisational resource consumption and waste product volumes.
Required knowledge
best practice approaches relevant to the seafood industry quality assurance systems relevant to the seafood industry environmental and resource efficiency issues specific to the seafood industry, such as: by-catch catch and disposal monitoring of species, size and quantity fuel and oil consumption impact of urban and agricultural development on water quality management and disposal of waste marine ecology strategic and emergency response to reduce environmental risks to livelihoods and natural resources, including the marine environment standards, guidelines and approaches to environmental sustainability relevant to the seafood sector, such as: ecological foot printing ecologically sustainable development (ESD) frameworks federal, state, territory and local government laws and regulations relating to environmental protection global reporting initiative ISO 14001:2007 Environmental management systems life cycle analyses product stewardship regulated and voluntary strategies developed to manage fishery sustainability, including aquacultural production triple bottom line reporting strategies to maximise opportunities and minimise impacts relevant to the seafood industry supply chain procedures.

Evidence Guide

EVIDENCE GUIDE
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: implement and monitor management policies and procedures within an organisation relating to integrated environmental and resource efficiency apply improved resource use approaches to own work area, and demonstrate appropriate outcomes. Assessment must confirm knowledge of: external benchmarks, and why the choice of particular benchmarks has been made environmental and resource efficiency issues specific to the seafood industry standards, guidelines and approaches to environmental sustainability relevant to the seafood sector.
Context of and specific resources for assessment	Assessment is to be conducted in a work environment, or simulated environment. Assessment must relate to the individual's work area or area of responsibility. Resources must reflect the work context and may include: access to appropriate workplace documentation and personnel relevant legislation, standards and guidelines reports from other parties involved in the process of identifying and implementing improvements.
Method of assessment	The following assessment methods are suggested: reports of activities of work group in relation to measuring and developing strategies work plans with documented benchmarks outlining approaches to improved practices.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 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 occupational health and safety (OHS) hazard identification, risk assessment and control.
Environmental regulations may include:	Environment Protection and Biodiversity Conservation Act 1999 Environment Protection and Biodiversity Conservation Regulations 2000 federal, state and territory environmental legislation, including: International Convention for the Prevention of Pollution from Ships (MARPOL) local government by-laws and regulations, including regional land and water management plans state and territory environmental protection authorities and agencies.
Compliance may include meeting the requirements of:	environmental regulations third-party standards, such as the ISO 14000 series and those of the Marine Stewardship Council.
Sources may include:	organisation specifications regulatory sources relevant stakeholders resource use.
Purchasing strategies may include:	influencing suppliers to adopt environmentally sustainable practices by, for example, using a preferred supplier status based on ratings for environmental performance.
Work processes may involve:	assessment of quality of product comparison with benchmark data measurement of output, throughput and/or resource usage observation.
Stakeholders, key personnel and specialists may include:	individuals and groups, both inside and outside the organisation, that have some direct interest in the enterprise's conduct, actions, products and services, including: community customers employees at all levels of the organisation industry associations industry development boards key personnel within the organisation, and specialists outside it, who may have particular technical expertise regulators suppliers.
Techniques and tools may include:	benchmarking against substitute products and processes continuous improvement tools, such as: cause and effect diagrams ESD frameworks and guidelines process and capability mapping examination of invoices from suppliers measurements made under different conditions, such as water quality and energy consumption (over a twelve month period there will be significant variation due to seasonal factors).
Environmental and resource efficiency improvement plans may include:	addressing environmental and resource sustainability initiatives, such as environmental management systems, action plans, surveys and audits applying the waste management hierarchy in the workplace determining enterprise's most appropriate waste treatment, including waste to landfill, recycling, re-use and wastewater treatment ecological foot printing global reporting initiatives initiating and/or maintaining appropriate enterprise procedures for operational energy consumption, including stationary energy and non-stationary (transport) ISO 14001:2007 Environmental management systems life cycle analyses product stewardship referring to standards, guidelines and approaches, such as triple bottom line reporting.
Suggestions and ideas may include:	demonstrating purchasing power through the selection of suppliers with improved environmental performance, such as purchasing renewable energy eliminating the use of hazardous and toxic materials identifying strategies to offset or mitigate environmental impacts, such as purchasing carbon credits improving efficiency in the use of public resources, such as water and fish stock, by increasing the value of the catch making more efficient use of energy maximising opportunities to re-use and recycle materials maximising opportunities, such as the use of solar energy, where appropriate preventing and minimising risks reducing emissions of greenhouse gases reducing the use of non-renewable resources.

Unit Sector(s)

Unit sector	Environment and sustainability

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIEMS302B Act to prevent interaction with protected species

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves implementing strategies that prevent or minimise the impact of interaction with protected species resulting from aquaculture, ornamental or holding facilities or commercial fishing operations. In the event of interaction, the unit extends to interventions that aim to restore the wellbeing of the animal. It also relates to intervention for animals that may be injured through means unrelated to these operations. 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 of the Unit

Application of the unit	This unit addresses the knowledge, practices and interventions necessary to prevent or minimise the impact of interaction with protected species. It has application for skippers, leading hands and experienced staff. An individual working at this level will be following the organisation's policies and procedures and acting on the advice of state, territory and federal environment agencies and in response to legislated and regulatory requirements under federal, state and territory fisheries and environment Acts. This unit does not address the requirements of protecting species that are inherently dangerous, such as sharks and crocodiles. Note: Any interventions must comply with legislation, such as the Environment Protection and Biodiversity Conservation Act 1999 and state and territory fisheries and environment Acts, and any subsequent regulations. In some states and territories, it is illegal to kill protected species, even when injured, without the approval of appropriate authorities. A current licence is required for anyone using a firearm. Refer to the relevant state and territory authority for conditions of use. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine strategies for preventing or minimising the impact of interactions	1.1. Information relevant to threatened, endangered and protected species which may be encountered during the operation is obtained. 1.2. Information about strategies that prevent or minimise the impact of interaction with protected species is obtained. 1.3. Information about interventions that may restore the wellbeing of an animal during or after interaction is obtained. 1.4. Strategies for preventing or minimising the impact of interactions during the operation are selected in consultation with or by management.
2. Implement strategies	2.1. Occupational health and safety (OHS) hazards are identified and risk control procedures are selected using the hierarchy of control model, legislative requirements, and enterprise and workplace procedures. 2.2. Resources and equipment required to implement strategies are identified and acquired. 2.3. Enterprise procedures for implementing strategies are developed and documented. 2.4. Appropriate PPE is provided, used and maintained according to OHS requirements. 2.5. Personnel are trained in the implementation of strategies. 2.6. Strategies are applied according to agreed procedures.
3. Intervene to restore the wellbeing of an animal	3.1. The species is accurately identified. 3.2. Options for intervention are evaluated against criteria for a successful outcome. 3.3. The preferred option for intervention is selected based on agreed procedures and the outcomes of the evaluation. 3.4. The decision to intervene is taken or referred to management where there is an OHS risk to personnel. 3.5. The intervention is carried out according to agreed procedures. 3.6. The wellbeing of the animal is monitored before, during and after the intervention.
4. Monitor and report on interactions	4.1. Interactions, potential interactions and interventions are monitored, recorded, reported to management and referred, as required, to legislative authorities. 4.2. Data required by authorities is collected, recorded and relayed, as required. 4.3. Recommendations for improvement to strategies and interventions are communicated to management. 4.4. Opportunities to take a regional or whole of industry approach to preventing or minimising the impact of interactions are recognised and referred to relevant organisations for consideration. 4.5. Publicity associated with an interaction or intervention event is handled.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
carrying out interventions communicating both in writing and orally evaluating information against criteria for a successful outcome identifying hazards, assessing risks and applying the hierarchy of risk control measures identifying species researching information on protected species, including strategies to prevent and minimise the impact of interaction, and interventions to restore the wellbeing of an animal training personnel in relevant enterprise procedures. Literacy skills used for: filling out enterprise records providing required data reading and interpreting procedures researching information.
Required knowledge
biological and behavioural characteristics of protected species likely to be found in the local area of operation consequences of non-compliance with fisheries and environment legislation enterprise procedures relating to the implementation of strategies and interventions hazards and risks associated with interaction and interventions with protected species hierarchy of risk control measures in ensuring a safe work environment legislation under which a species is afforded protection regulations pertaining to the responsibility of aquaculture and commercial fishing operations to: intervene to restore the wellbeing of an animal prevent or minimise the impact of interactions with endangered, threatened or protected species.

Evidence Guide

EVIDENCE GUIDE
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: apply strategies to prevent or minimise the impact of interactions evaluate and select intervention options to restore the wellbeing of an animal. Assessment must confirm knowledge of: legislation that affords protection to a species requirement to intervene to restore the wellbeing of an animal, and to prevent or minimise the impact of interactions with endangered, threatened or protected species.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: appropriate enterprise procedures and workplace personnel operational environment or simulation that closely resembles an actual workplace relevant legislation, standards and guidelines.
Method of assessment	The following assessment methods are suggested: work diary photographs and journal enterprise records and referrals to fisheries and environment agencies case studies, simulation or drill.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 correct marketing names and labelling ecologically sustainable development (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.
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) 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 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).
Information may include:	afforded protection to a species behavioural characteristics breeding habits define circumstances under which an animal may be euthanised defined reportable incidents describe of allowable interventions ecological threats feeding habits habitat legislation, such as the Environment Protection and Biodiversity Conservation Act and state and territory fisheries and environment Acts, and any subsequent regulations life cycle mobility and range or migration movements position in food chain sources of food vulnerability to interaction.
Protected species is considered to be:	any vertebrate species that has some level of protection afforded through state, territory, commonwealth or international law, including finfish and sharks, mammals, reptiles, amphibians, marine birds, listed migratory birds and species listed by the Commonwealth government through the Environment Protection and Biodiversity Conservation Act threatened and endangered species.
Operation refers to:	aquaculture either on land or in water commercial fishing ornamental, display or live holding operations.
Information may be obtained from:	AquaFin Cooperative Research Centre (CRC) and Australian Seafood CRC Catchment Management Boards fisheries compliance agencies Fisheries Research and Development Corporation Marine Stewardship Council Oceanwatch, Landcare and related organisations Seafood Services Australia specialists, such as fauna ecologists and marine ecologists state and territory seafood industry councils state, territory and federal environment and wildlife agencies.
Strategies may include:	alternative barrier techniques or materials alternative fishing gear technology alternative fishing techniques avoiding known habitats considering the characteristics of the identified species (e.g. breeding period, life cycle, feeding habits and habitat) when scheduling fishing or aquaculture operations using by-catch reduction devices.
Interventions may include:	assisting animals that may have been injured through means unrelated to professional fishing euthanasia where an animal is not recovering as expected first aid, including resuscitation release from device or entanglement relocation of animal removal of material, such as fish hook, netting or plastic, which may entangle species rescue and rehabilitation. Note: Any interventions must comply with legislation, such as the Environment Protection and Biodiversity Conservation Act and state and territory fisheries and environment Acts, and any subsequent regulations. In some states and territories it is illegal to kill threatened, endangered and protected species, even when injured, without the approval of appropriate authorities.
OHS hazards relating to personnel may include:	entanglement with nets or other fishing gear manual handling of large, moving animals other potentially dangerous animals in local area vessels or vehicles moving through the area uncontrolled movement and defensive action of trapped or restrained animals use of firearms vessel propeller and any other appendages or attachment water, including depth, temperature, current, tide and wave actions.
Resources and equipment may include:	first aid materials fishing technology gear, including by-catch reduction devices gear for retrieving and removing an animal, such as rods, snips, nets and baskets means for euthanising or sedating an animal. Note: Use of immobilising or anaesthetic agents is controlled under state and territory legislation. Refer to relevant authorities for registration requirements.
Enterprise procedures may address:	decision-making process for determining appropriate intervention for a range of interaction events anticipated in the location of the operation fishing techniques that minimise interactions handling negative and positive media publicity associated with an interaction or intervention event humane euthanising of injured animals and disposal of carcasses process of continuous improvement for strategies, interventions and enterprise procedures recording, reporting and referring information about interactions and interventions.
Agreed procedures may include:	by-laws and statutory rules company procedures federal, state and territory Acts publications and guides on interaction with protected species, for example, Queensland Department of Primary Industries and Fisheries 'A guide for commercial fishers - Looking after Protected Species in Queensland'.
Criteria for a successful outcome may include:	compliance with catchment and/or whole of industry codes of conduct or limitations, and state and territory fisheries and environment Acts potential for success in restoring the animal's wellbeing safety and security of crew security and safety of equipment security and wellbeing of aquacultured stock.
Legislative authorities may include:	state and territory fisheries and environment agencies.
Data may include:	numbers in the range statement sex size.
Relevant organisations may include:	industry associations and state government agencies legislative authorities under the Environment Protection and Biodiversity Conservation Act management committees responsible for industry-based management plans, such as environmental management systems.

Unit Sector(s)

Unit sector	Environment and sustainability

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIEMS401B Conduct an internal audit of an environmental management system

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves preparing for, carrying out and documenting an internal audit of an environmental management system by a supervisor. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit addresses the knowledge, processes and techniques necessary to conduct internal audits of environmental management systems in the seafood industry. The systems may be to a third-party certification or stewardship standard, but this is not essential. The environmental management system may be enterprise-based or it may be a system developed by a common interest group, for example, oyster growers within an estuary or a fishers' cooperative. The internal audit also covers the implementation of identified corrective action and opportunities for improving and monitoring their effectiveness. Specialist technical expertise may be required to analyse and interpret monitoring data. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for an internal audit	1.1. The scope of the planned audit is determined and requirements are detailed. 1.2. Procedures to be audited are identified and relevant documentation collected. 1.3. Relevant personnel are briefed, and roles and responsibilities allocated. 1.4. A detailed audit plan is developed in consultation with relevant personnel. 1.5. A checklist to identify conformance and non-conformance is developed.
2. Conduct the internal audit	2.1. The components of the environmental management system and work area to be audited are selected. 2.2. Continuous improvement and ownership of the audit process are maximised by collaborating with relevant personnel. 2.3. Sufficient evidence is collected to identify non-conforming aspects of the environmental management system. 2.4. Evidence is analysed using improvement tools to identify suitable corrective actions.
3. Report findings	3.1. The internal audit is reported as directed in the audit plan. 3.2. Findings from the audit process are documented in the required format. 3.3. Recommendations for corrective actions are presented. 3.4. Strategies are provided for the implementation of the corrective actions.
4. Complete corrective actions	4.1. Relevant personnel are consulted regarding the necessary strategies to improve the environmental management system. 4.2. An action plan is developed and implemented to improve the environmental management system. 4.3. The effectiveness of the corrective action is evaluated and reported after an agreed time interval. 4.4. Relevant documentation is recorded and stored appropriately for future access.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing monitoring data developing and documenting an audit plan, action plan and conformance/non-conformance checklist documenting and reporting on findings interpreting environmental management system documentation interpreting relevant national and international standards and codes of practice presenting recommendations.
Required knowledge
audit processes continuous improvement processes enterprise or cooperative environmental management system national or international environmental standards and protocols relevant to the audit organisational structure of the enterprise or common interest group, including responsibilities and delegated authority of key personnel problem-solving techniques that identify causes of non-conformance and options to remedy problems relevant health, safety and environment requirements reporting requirements of the workplace or common interest group.

Evidence Guide

EVIDENCE GUIDE
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: undertake internal audits of an environmental management system. Assessment must confirm knowledge of: application of audit principles approaches to continuous improvement approaches to planning.
Context of and specific resources for assessment	Assessment is to be conducted in a work environment, or simulated environment. The candidate must undertake several internal audits (an audit can address one or more components of the environmental management system). Resources for assessment may include: access to personnel who have a role and responsibility in implementing and/or monitoring the effectiveness of the environmental management system documentation relevant to the audit.
Method of assessment	The following assessment methods are suggested: demonstrating the application of continuous improvement processes planning, conducting and reporting of an internal audit of an environmental management system.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 correct marketing names and labelling ecologically sustainable development (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 occupational health and safety (OHS) hazard identification, risk assessment and control.
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).
The scope may include:	control of customer supplied product document and data control external controls process control product identification and traceability public resources, such as fish stocks and water purchasing procedures responsibilities of personnel within the enterprise or common interest group servicing of vessels, vehicles, machinery and equipment training waste control water quality control.
Relevant documentation may include:	any documentation related to the environmental management elements being audited certification documentation from clients and suppliers community feedback environmental management system plan and procedures material and equipment specifications monitoring records training records.
Environmental management system may address the requirements of:	federal, state and territory environmental legislation, such as: Environment Protection and Biodiversity Conservation Act 1999 Environment Protection and Biodiversity Conservation Regulations 2000 state and territory environmental protection authorities and agencies International Convention for the Prevention of Pollution from Ships (MARPOL) local government by-laws and regulations, including regional land and water management plans state and territory OHS legislation and regulations third-party standards, such as the ISO 14000 series and those of the Marine Stewardship Council.
Work area may be within:	all or selected enterprises operating under a communal environmental management system an enterprise.
Relevant personnel may include:	managers, customers, suppliers, general public, state or federal fisheries management and environmental protection officers, and other personnel with environmental management responsibilities.
Improvement tools may include:	cause and effect diagrams ESD frameworks and guidelines process and capability mapping.
Reported may involve:	data entry into enterprise or cooperative group databases judgement and recommendations presentations verbal responses written reports.
Documentation may include:	audit documents enterprise or common interest group environmental management system plans environmental certification or registration requirements safety precautions, standard operating procedures and work instructions.

Unit Sector(s)

Unit sector	Environment and sustainability

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIEMS501B Develop workplace policy for sustainability

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves developing and implementing a workplace sustainability policy, including the modification of the policy to suit changed circumstances. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit addresses the knowledge, processes and techniques necessary to develop approaches to sustainability within seafood industry workplaces, including the development and implementation of policy. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop workplace sustainability policy	1.1. Scope of sustainability policy is defined. 1.2. Information from a range of sources is gathered to plan and develop policy. 1.3. Stakeholders are identified and consulted as a key component of the policy development process. 1.4. Strategies for minimising the use of non-sustainable resources, reducing the use of toxic material and hazardous chemicals, and employing life cycle management approaches at all stages of work, are included in policy. 1.5. Recommendations are made for policy options based on likely effectiveness, timeframes and cost. 1.6. Policy is developed that reflects the organisation's commitment to sustainability as an integral part of the business planning and as a business opportunity. 1.7. Appropriate methods of implementation are agreed upon.
2. Communicate the policy	2.1. The policy, including its expected outcomes, is promoted to key stakeholders. 2.2. Those involved in implementing the policy are informed as to outcomes expected, activities to be undertaken and responsibilities assigned.
3. Implement the policy	3.1. Procedures to help implement the policy are developed and communicated. 3.2. Strategies for continuous improvement in resource efficiency are implemented. 3.3. Record systems for tracking continuous improvements in sustainability approaches are established and responsibilities assigned.
4. Review policy implementation	4.1. Outcomes are documented and feedback is provided to key personnel and stakeholders. 4.2. Success or otherwise of policy is investigated. 4.3. Records are monitored to identify trends that may require remedial action and are used to promote continuous improvement of performance. 4.4. Policy and/or procedures are modified, as required, to ensure performance improvements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
adjusting communication to suit different audiences consulting and validating policy with work group facilitating teams influencing others with accurate, researched argument responding to diversity, including gender and disability. Literacy and numeracy skills are used for: preparing written reports requiring precision of expression, and language and structures suited to the intended audience reading and evaluating complex and formal documents, such as policies and legislation researching, analysing and presenting information.
Required knowledge
best practice approaches relevant to own workplace and seafood industry sector equal employment opportunity, equity and diversity principles and occupational health and safety (OHS) implications of policy being developed other relevant enterprise policies, procedures and protocols policy development relating to environmental sustainability principles, practices and available tools and techniques of sustainability management relevant to own seafood industry sector, including: ecological foot printing ecologically sustainable development (ESD) frameworks global reporting initiatives ISO 14001:2007 Environmental management systems life cycle analyses product stewardship regulated and voluntary strategies developed to manage fishery sustainability, including aquacultural production triple bottom line reporting quality assurance systems relevant to own enterprise relevant systems and procedures to aid in the achievement of sustainability in the workplace and seafood industry sector.

Evidence Guide

EVIDENCE GUIDE
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 candidate's involvement as a key person in planning, developing and implementing organisational policy that the developed policy complies with legislative requirements that the implementation strategy, as part of the policy, has been devised, implemented and reviewed showing a measurable improvement utilising the chosen benchmark indicators communication with stakeholders to discuss possible approaches to policy development and implementation, and contributing to the resolution of disputes among stakeholders developing and monitoring policies for analysing data on enterprise resource consumption using software systems for recording and filing documentation for measurement of current usage and using word processing and other basic software for interpreting charts, flowcharts, graphs and other visual data and information reviewing and improving policies by identifying improvements and benchmarking against industry best practice and attempting new approaches continuously over time.
Context of and specific resources for assessment	Assessment is to be conducted in a work environment, or simulated environment. Assessment must relate to the individual's work area or area of responsibility. Resources must reflect a work context and may include: access to an actual workplace or simulated environment access to reports from other parties involved in the development and implementation of policy access to workplace documentation, personnel and resources, such as compliance obligations, organisational plans and work responsibilities relevant legislation, standards and guidelines.
Method of assessment	The following assessment methods are suggested: actual participation in sustainability work practices and processes simulated project-based activity, scenarios, case studies and role-plays.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 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 OHS hazard identification, risk assessment and control.
Scope of sustainability policy may include:	addressing sustainability initiatives through reference to standards, guidelines and approaches, such as: ISO 14001:2007 Environmental management systems life cycle analyses global reporting initiative ecological foot printing triple bottom line reporting product stewardship an integrated approach to sustainability that includes environmental, economic and social aspects, or a narrower one to focus on each aspect individually an investigation of the particular business and market context of the industry/enterprise the parts of the enterprise to which the policy is to apply, including whether it is for the whole enterprise, one site, one work area or a combination of these.
Sources may include:	organisational specifications regulatory sources relevant personnel.
Stakeholders may include:	individuals and groups both inside and outside the organisation that have some direct interest in the enterprise's conduct, actions, products and services, including: community customers employees at all levels of the organisation industry associations industry development boards politicians regulators suppliers.
Strategies may include:	awareness raising among stakeholders promotional activities training staff in the principles and techniques of sustainability.

Unit Sector(s)

Unit sector	Environment and sustainability

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFCHA301C Develop information and advice on fishing charter trips

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves determining the locations of fishing charter trips and providing customers with information and advice about the trips offered. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for fishers who choose to undertake fishing charter operations. The unit can be undertaken as an elective in fishing operations sector qualifications or as a fishing charter Skill Set along with the units: SFIFCHA302C Operate an inshore day charter SFIFCHA501C Plan and manage extended fishing charter trips SFIFISH206C Maintain, prepare, deploy and retrieve hand operated lines to land catch SFIFISH310A Adjust and position fishing gear SFIFISH401C Locate fishing grounds and stocks of fish.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop knowledge of destinations for fishing trips	1.1. Information on local fish species, stock levels, and seasonal and tide variations, is obtained and updated. 1.2. Regulatory requirements are identified. 1.3. Different customer needs are identified. 1.4. Feedback from customers is used to extend or amend destinations. 1.5. Information about the local region and environment is gathered. 1.6. Information is recorded and stored for future use.
2. Provide information and advice to customers	2.1. Information and advice on charter operations is provided to customers on request and in a timely manner. 2.2. Information is communicated in a format and style which meets customer needs.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
adjusting communication style and presenting information to suit customer diversity communicating to determine customer needs and advise on fishing trip researching destinations and factors relevant to fishing charter trips. Literacy skills used for. recording information in a database or in writing researching information for fishing charter trip.
Required knowledge
different ways in which customers seek information fish populations legislative and regulatory requirements relevant to fishing charter local marine, coastal and inland waterways environment sources of information: other fishers industry networks industry regulatory authorities educational institutions tourist information centres.

Evidence Guide

EVIDENCE GUIDE
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 ability to: identify reliable fishing charter destinations provide customers with information on charter trip. Assessment must confirm knowledge of: local marine, coastal and inland waterways environment fish populations regulatory requirements relevant to fishing charter trips.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: customers telephone.
Method of assessment	The following assessment methods are suggested. demonstration project (work or scenario based) written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Fish species may include:	eating exotic game protected.
Stock levels, and seasonal and tide fluctuations may include:	climatic conditions level of supply seasonal movements of different fish species tide times.
Regulatory requirements may include:	licence requirements limits on catch limits on size.
Customer needs may include:	children experienced fishers families inexperienced fishers special needs, such as disability or language.
Recording may include:	database memory written notes.
Communications may include:	advertising brochures by phone face to face internet mail.

Unit Sector(s)

Unit sector	Fishing charter operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFCHA302C Operate an inshore day charter

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves the skills required by a skipper/coxswain of a vessel used for limited fishing charter operations where the fishing charter trip is of one day or less duration in coastal, bay and inland waters. This unit does not cover skills required to operate and maintain a small vessel. 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 of the Unit

Application of the unit	This unit has application for fishers who choose to undertake fishing charter operations. The unit can be undertaken as an elective in fishing operations sector qualifications or as a fishing charter Skill Set along with the units: SFIFCHA301C Develop information and advice on fishing charter trips SFIFCHA501C Plan and manage extended fishing charter trips SFIFISH206C Maintain, prepare, deploy and retrieve hand operated lines to land catch SFIFISH310A Adjust and position fishing gear SFIFISH401C Locate fishing grounds and stocks of fish.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Manoeuvre fishing charter vessel to assist catching	1.1. Vessel is positioned according to prevailing conditions to enhance the fishing operation and minimise line entanglement. 1.2. Anchoring and mooring techniques are used to enhance the fishing operation. 1.3. Vessel is manoeuvred to assist the retrieval, tagging or landing of large species.
2. Instruct customer in fishing techniques	2.1. Briefings are developed and delivered at times that maximise customer understanding, security and satisfaction. 2.2. Level of customer skill and knowledge is determined by observation and questioning. 2.3. Instructions are planned and structured to suit customer ability. 2.4. Instructions are offered to the customer in an effective manner.
3. Land, tag and dispose of catch	3.1. Catches are landed on the vessel using appropriate equipment and techniques that minimise damage and stress caused to the fish and risk of injury to the handler. 3.2. Tagging equipment is used to apply a tag according to enterprise guidelines. 3.3. Catch is disposed of according to enterprise guidelines and in compliance with all environmental legislation and other legal requirements.
4. Conduct activities to minimise impact on the environment	4.1. Charter operations are conducted in ways designed to limit potential negative impacts on the marine and coastal environments. 4.2. Customers are advised of environmental issues.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
adjusting communication style and presenting information to suit customer diversity communicating with customers to: advise to environmental issues brief on security and topics of interest instruct on fishing techniques deploying anchoring equipment specific to a charter fishing operation handling traces when landing large species removing hooks from fish to be released using gaffs or tagging equipment using vessel manoeuvring techniques. Literacy skills used for: preparing briefings to be presented orally to customers.
Required knowledge
anchoring and mooring techniques appropriate to varying bottom types legislation relevant to fishing charter operation, such as environmental management, occupational health and safety (OHS) and fisheries management regulations techniques for catching, landing, tagging and disposing of catch techniques that control the drift of a vessel the effect of wind and current on the vessel when drifting and at anchor.

Evidence Guide

EVIDENCE GUIDE
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 ability to: manoeuvre and position a vessel to conduct successful fishing land fish or tag and release fish as required communicate instructions, advice and information of interest to customer. Assessment must confirm knowledge of: anchoring and mooring techniques effect of current and wind on hook and line position fish catching, landing and releasing techniques techniques that control vessel drift.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: customers operational charter fishing vessel.
Method of assessment	The following assessment methods are suggested: demonstration practical exercises project (work or scenario based) written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Prevailing conditions may include:	current fish stocks wind.
Anchoring and mooring techniques may include:	anchor and bridle sea anchor single point anchor.
Instructions:	concerning: baiting or lures fishing technique gear rigging landing technique delivered by: demonstration oral means written instructions.
Equipment may include:	gaffs gloves fishing lines and fishing rods hooks and buckets.
Techniques may include:	fish handling techniques trace handling techniques.
Negative impacts may include:	disturbance of flora and fauna introduction of exotic or feral species physical damage pollution use of energy waste disposal.

Unit Sector(s)

Unit sector	Fishing charter operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFCHA501C Plan and manage extended fishing charter trips

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves the skills and knowledge required of a skipper/coxswain who is in charge of extended fishing charter trips (trips longer than one day's duration). It does not include any aspect of the vessel operations or fishing operations which are covered by separate units. 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 of the Unit

Application of the unit	This unit has application for fishers who choose to undertake fishing charter operations. The unit can be undertaken as an elective in fishing operations sector qualifications or as a fishing charter Skill Set along with the units: SFIFCHA301C Develop information and advice on fishing charter trips SFIFCHA302C Operate an inshore day charter SFIFISH206C Maintain, prepare, deploy and retrieve hand operated lines to land catch SFIFISH310A Adjust and position fishing gear SFIFISH401C Locate fishing grounds and stocks of fish.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units
SFIFCHA302C	Operate an inshore day charter

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan and coordinate the timetable for fishing charter operations	1.1. Planning takes account of critical factors affecting charter trips. 1.2. Schedule of trips is drawn up and advertised to customers. 1.3. Planning is responsive to customer needs and provides for contingencies.
2. Manage charter activities on board the vessel	2.1. Customers are personally greeted and provided with key information about the charter. 2.2. Crew jobs relating to charter activities are allocated and monitored. 2.3. Charter trip is conducted to schedule and includes all features as advertised or agreed with customers. 2.4. Group cohesion is facilitated through leadership, group interaction and participation. 2.5. Awareness of diversity amongst crew and customers is taken into consideration in management style and special needs are met.
3. Organise onboard accommodation and catering	3.1. Accommodation is provided according to customer booking arrangements and prepared for passengers. 3.2. Catering is planned and organised according to scope of charter operations. 3.3. Food is prepared hygienically, and food quality and storage monitored. 3.4. Customer feedback is noted and alterations made to accommodation and catering arrangements, where required.
4. Respond to unexpected events	4.1. Situation is assessed and appropriate action taken and/or assistance rendered. 4.2. Contingency plans are put into effect where required. 4.3. Health safety and emergency procedures are implemented in the case of an accident. 4.4. Unavoidable changes or delays to the charter schedule are promptly notified and explained to customers.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
applying safe food handling procedures being responsive and respectful of diversity amongst crew and customers interacting with customers managing crew and their duties organising bookings and reservations, catering, accommodation and advertising planning the coordination of resources and activities on the charter trip problem-solving skills to deal with contingencies scheduling the fishing charter trip and meeting its timelines and activities. Literacy skills used for: advertising fishing charter trips scheduling the fishing charter trip. Numeracy skills used for: calculating for catering purposes.
Required knowledge
diversity and principles for responding respectfully financial cost structure local characteristics and features of the sea or waterway covered by charter operations legal requirements and obligation to comply safe food handling procedures tourism industry knowledge.

Evidence Guide

EVIDENCE GUIDE
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 ability to: communicate with people manage crew plan and coordinate fishing charter schedules solve problems in a range of situations. Assessment must confirm knowledge of: legal responsibilities local knowledge of sea and waterways local tourism industry.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: operational fishing charter vessel customers.
Method of assessment	The following assessment methods are suggested. demonstration feedback from customers and crew portfolio of charter and vessel documents, such as vessel logs, trip schedule, policies and procedures, and crew training register project work (work or scenario based) written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Critical factors may include:	destination duration environmental considerations equipment and resources language and cultural needs special requests type of fishing weather patterns.
Advertised may be via:	brochures information boards on piers local information centres newspapers travel and tourism magazines.
Contingencies may include:	bad weather cancelled trips poor fishing.
Key information may include:	charter itinerary, including route and schedule group rules and codes of behaviour whilst on board health, safety and emergency procedures regulations governing the activity.
Special needs may include:	disability language.
Accommodation may include:	factors impacting on accommodation: bathroom facilities eating area lounge number of bunks or rooms size of vessel.
Catering may include:	factors impacting on catering: budget climate duration of trip facilities on board for cooking size of group special dietary needs and requirements staff skills.
Unexpected events may include:	breakdown of vessel and/or equipment fire on board loss of valuables or theft passenger accident, injury, illness or death passenger disruption, due to unruliness and dissatisfaction storm, cyclone or high seas.

Unit Sector(s)

Unit sector	Fishing charter operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH202C Cook on board a vessel

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves planning, preparing and cooking a meal on board and ordering and storing provisions on board a vessel. 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 of the Unit

Application of the unit	This unit has application for a person cooking for a crew of up to ten people on board a vessel in a range of weather conditions. It is unlikely to be a full time role. The cook may also be expected to undertake deckhand and onboard processing work. The cook will be expected to use basic cooking techniques to prepare simple and nutritious means. As the role involves food handling, a cook must meet state or territory safe food handling regulatory requirements. 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, safe food handling regulations and procedures and ecologically sustainable development (ESD) principles. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan to prepare a simple meal	1.1. Menu and ingredients are appropriate to those being catered for. 1.2. Amounts of ingredients are accurate in relation to numbers being catered for. 1.3. Preparation time is estimated accurately. 1.4. Cooking time for the meal is estimated correctly.
2. Prepare ingredients	2.1. Ingredients are prepared correctly. 2.2. Food is handled safely and hygienically. 2.3. Safe working practices are observed throughout.
3. Cook a meal	3.1. Cooking method is appropriate to the ingredients being cooked. 3.2. Cooking temperatures and times are correct. 3.3. Cooking sequence is correctly followed. 3.4. Safe working practices are observed throughout.
4. Order provisions and store onboard	4.1. Provision requirements are accurate in relation to length of trip and numbers to be catered for. 4.2. Store list is prepared correctly. 4.3. Goods received are checked against delivery notes, goods order forms and receipts. 4.4. Goods are stored in an appropriate location taking into consideration lighting, ventilation, temperature and cleanliness. 4.5. Safe working practices are observed throughout.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
determining preparation, including defrosting, and cooking times for the chosen menu ordering appropriate ingredients and quantities selecting appropriate menus, ingredients and quantities using appropriate equipment. Literacy skills used for: reading cooking instructions from recipe books. Numeracy skills used for: estimating ingredient amounts determining defrosting and cooking times from packaging and recipes measuring quantities of ingredients.
Required knowledge
cooking times for basic ingredients disposal of wastes hygiene requirements and safe work practices ingredients and quantities for simple meals for up to ten people methods of cooking simple meals nutritional value of food groups preparation required for simple meals, including reasons for correct defrosting safe cooking practice in differing conditions at sea, for example, securing equipment and food sequence of cooking components of a meal.

Evidence Guide

EVIDENCE GUIDE
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: plan, prepare and cook a simple nutritious meal on board a vessel for up to ten people in a range of weather conditions maintain high levels of hygiene and safety order for, and provision the vessel. Assessment must confirm knowledge of: shelf life of commonly used ingredients storage requirements for commonly used ingredients safe food handling requirements basic nutrition quantities required for trip length of up to two weeks involving up to ten people.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: ingredients recipes fully operational galley affected by a range of weather conditions.
Method of assessment	The following assessment methods are suggested: written or oral short-answer testing practical exercises project work observation of practical demonstration.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	OHS hazard identification, risk assessment and control food safety ESD principles, environmental hazard identification, risk assessment and control safety at sea and pollution control business or workplace operations, policies and practices.
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 confined space entry and the protection of people in the workplace the appropriate use, maintenance and storage of PPE
ESD principles may include:	controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable, reusable and recoverable resources reducing use of non-renewable resources reducing emissions of greenhouse gases undertaking environmental hazard identification, risk assessment and control.
PPE may include:	uniforms, overalls or protective clothing non-slip and covered footwear
Ingredients may include:	at ambient temperature chilled cooked fresh frozen pressurised uncooked.
Appropriate to those being catered for may mean:	a simple nutritious meal up to ten people.
Cooking method may include:	boiling frying roasting grilling microwave.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH203C Maintain, prepare, deploy and retrieve trawls to land catch

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves maintaining and preparing demersal fish or prawn trawls ready for deployment and retrieving the gear to the vessel. The unit also involves the initial aspects of seafood handling specific to trawling operations. 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 of the Unit

Application of the unit	This unit has application to a deckhand on a fishing trawler. Repairing damaged netting is covered by SFIFISH210C Assemble and repair damaged netting. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain trawls ready for deployment	1.1. Trawl is checked against established criteria according to the vessel maintenance plan and supervisor's instructions. 1.2. Trawl components which are defective are identified and either reconditioned or replaced. 1.3. Replacement gear components are ordered. 1.4. Defective trawl components are disposed of in an environmentally friendly way.
2. Deploy trawls	2.1. Trawl components are connected in the configuration required by the fishing method according to instructions from a supervisor. 2.2. Machinery to deploy the trawls from the vessel is used according to supervisor's instructions. 2.3. Trawl is deployed to ensure it is not twisted or fouled. 2.4. Devices and systems are deployed to ensure operating efficiency and to reduce environmental impact and interaction with by-catch. 2.5. Trawl storage area is cleaned.
3. Retrieve trawls	3.1. Trawls are guided onto winches according to instructions from supervisor. 3.2. Ropes are hauled using capstans and Gilson winches according to supervisor's instructions. 3.3. Cod ends are controlled, emptied and retied according to instructions from supervisor. 3.4. Trawl is disconnected and stowed to ensure ease of deployment, the safety of crew and a safe working area.
4. Land, contain and sort the catch	4.1. Containment devices are prepared to receive the catch. 4.2. Catch is loaded into containment devices. 4.3. Catch is sorted to maximise by-catch survival and seafood quality.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assembling and dismantling connecting devices communicating with supervisor and crew repairing or replacing all worn trawl gear components (excluding damage to netting material) sorting catch to required specification stowing fishing gear techniques for loosening rusted components using machinery to deploy and retrieve fishing gear untwisting deployed gear. Literacy skills used for: reading sizes of connecting gear Numeracy skills used for: measuring length or diameter.
Required knowledge
basic operating principle of the fishing gear factors that make trawl components effective or defective order in which trawl gear components are connected and disconnected principles that contribute to: environmental and resource protection personal, seafood and vessel hygiene workplace safety vessel stability.

Evidence Guide

EVIDENCE GUIDE
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: maintain and prepare demersal fish or prawn trawling gear ready for deployment, and to retrieve the gear to the vessel prepare, deploy and retrieve common trawl gear components sort and contain the catch handle and sort seafood with regard to food safety and hygiene, and food quality stowed safely, and in readiness for future deployment. Assessment must confirm knowledge of: criteria for assessing the quality of gear components order in which trawl gear components are connected and disconnected principles of personal and vessel hygiene.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: fully operational fish or prawn trawler with catch suitable for sorting.
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

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 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 Indigenous land rights and cultural activities, including fishing by traditional methods health and welfare of aquatic animals 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 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 and other risk minimisation 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 temperature and contamination control along chain of custody.
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 maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection minimising noise, dust, light or odour emissions 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) 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).
Trawl may mean:	prawn trawls: banana prawn-type gear tiger prawn-type gear demersal fish trawls: otter board trawls Danish seines beam trawls.
Trawl is checked for:	by-catch reduction devices and lifting gear connecting devices for wear rips, holes and worn netting symmetry of: bridles foot ropes ground gear head ropes sweeps warps security of hangings for net and lashings for ground gear and floatation.
Criteria may include:	absence cracks distortion internal and external damage to wire and rope looseness wear limit.
Components may include:	by-catch reduction devices cod-end closures: chain knot (prawn nets) zipper hangman's knot Dutch clip connecting devices: shackles hammerlocks chain wires ropes Clevis pin connectors G, C, D and sister clips floatation devices ground gear hangings lifting gear netting material otter boards sweeps and bridles warps.
Reconditioned may include:	all components (except for the netting material) chain measured and replaced connecting devices inspected and replaced wire rope measured and re-spliced.
Machinery may include:	capstans lifting gear: hydraulically operated crane mast and boom block and tackle lazy line (Gilson) winches net net drums sounder winches warp winches.
Used may include:	fishing gear is connected to the machinery gear is guided onto machinery operated by other personnel machinery is operated under supervision.
Containment devices may include:	brine tanks: bulk net bags fish or prawn boxes: exchangeable market boxes freezing cartons wash boxes ice rooms pounded deck areas sorting trays.
Prepared may include:	boxes sufficient for sorting are arranged ergonomically brine tank hatches, net bags and hanging frame deployed cleaned disinfected exchangeable market boxes are accounted for freezer carton liners applied freezing cartons assembled.
Sorted may include:	as by-catch as seafood or bait for retention by legal length by sex: male or female sexual stage by size by species.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH204C Maintain, prepare, deploy and retrieve pots and traps to land catch

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves maintaining and preparing potting and trapping gear ready for deployment and retrieving the gear to the vessel. The unit also involves the initial aspects of seafood handling specific to potting and trapping operations. 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 of the Unit

Application of the unit	This unit has application to a deckhand on a fishing vessel or fishing charter. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain traps and pots ready for deployment	1.1. Traps and pots are checked against established criteria according to vessel maintenance plan or instructions provided by a supervisor. 1.2. Trap and pot components which are defective, worn or loose are identified and either reconditioned or replaced. 1.3. Replacement gear components are ordered. 1.4. Defective trap and pot components are disposed of.
2. Deploy traps and pots	2.1. Trap and pot components are prepared and gathered ready for deployment. 2.2. Trap and pot components are connected in the configuration required by the fishing method according to instructions from a supervisor. 2.3. Machinery to deploy the gear from the vessel is used according to instructions from supervisors. 2.4. Traps and pots are moved according to vessel operating procedures, lifting guidelines and deck teamwork procedures. 2.5. Traps and pots are deployed to ensure lines are not fouled and trap or pot orientation is correct. 2.6. Devices and systems are deployed to ensure operating efficiency and to reduce environmental impact and interaction with by-catch. 2.7. Trap and pot storage area and devices are cleaned and stowed.
3. Retrieve traps and pots	3.1. Floats and dan poles are retrieved. 3.2. Ropes are applied to hauling devices and are loaded into baskets for stowing according to supervisor's instructions. 3.3. Catch is extracted from traps and pots according to instructions from supervisor and to maximise seafood quality. 3.4. Traps and pots are disconnected and stowed to ensure ease of deployment, the safety of crew and a safe working area.
4. Land, contain and sort the catch	4.1. Containment devices are prepared to receive the catch. 4.2. Catch is loaded into containment devices. 4.3. Catch is sorted to maximise by-catch survival and seafood quality.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assembling and dismantling connecting devices ensuring gear is deployed untwisted repairing or replacing all worn gear components sorting catch stowing fishing gear using machinery to deploy and retrieve trap and pot fishing gear. Literacy skills used for: reading sizes of connecting gear. Numeracy skills used for: measuring length or diameter.
Required knowledge
basic operating principle of fishing gear factors that make trap and pot components effective or defective order in which trap and pot fishing gear components are connected and disconnected principles that contribute to: environmental and resource protection personal, seafood and vessel hygiene vessel stability workplace safety.

Evidence Guide

EVIDENCE GUIDE
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: handle and sort seafood with regard to food safety and hygiene, and food quality maintain and prepare potting and trapping gear ready for deployment, and to retrieve the gear to the vessel prepare, deploy and retrieve the common trap and pot gear components listed in the range of variables renew and repair damaged gear components sort and contain the catch. Assessment must confirm knowledge of: criteria for assessing the quality of trap and pot gear components order in which gear components are connected and disconnected principles of personal and vessel hygiene.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: fully operational potting or trapping vessel with catch suitable for sorting.
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

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 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 Indigenous land rights and cultural activities, including fishing by traditional methods health and welfare of aquatic animals 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 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 and other risk minimisation 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 temperature and contamination control along chain of custody.
ESD principles may include:	applying animal welfare ethics and procedures controlling effluents, chemical residues, contaminants, wastes and pollution controlling weeds, pests, predators and diseases, stock health maintenance maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection minimising noise, dust, light or odour emissions 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) 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).
Traps and pots may include:	crayfish pots fish traps octopus traps other.
Traps and pots are checked for:	broken or bent components by-catch reduction devices ropes for wear symmetry of bridles security of knots and lashings.
Criteria may include:	absence cracks distortion internal and external damage to rope looseness wear limit.
Components may include:	bait and bait holding devices ballast bridles, toggles and lashings by-catch reduction devices flag poles floats lines pot or trap material and frame.
Reconditioned may include:	bait replaced material stretched pot frames tightened ropes re-spliced.
Machinery may include:	capstans lifting gear: hydraulically operated crane mast and boom block and tackle line coilers line reels pot haulers.
Used may mean:	fishing gear is connected to the machinery gear is guided onto machinery operated by other personnel machinery is operated under supervision.
Containment devices may include:	boxes: wash boxes exchangeable market boxes freezing cartons ice rooms pounded deck areas recirculating sea water tanks sorting areas.
Prepared may mean:	boxes sufficient for sorting are arranged ergonomically cleaned disinfected exchangeable market boxes are accounted for freezer carton liners applied freezing cartons assembled recirculating sea water tank hatches.
Sorted may include:	as by-catch as seafood or bait for retention by legal length by sex: male or female sexual stage by size by species.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH205C Maintain, prepare, deploy and retrieve drop lines and long lines to land catch

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves maintaining and preparing drop line and longline fishing gear ready for deployment, and retrieving gear to the vessel. The unit also involves the initial aspects of handling seafood specific to line fishing operations. 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 of the Unit

Application of the unit	This unit has application to a deckhand on a fishing or fishing charter vessel. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain drop lines and longlines ready for deployment	1.1. Drop lines and longlines are checked against established criteria according to vessel maintenance plan or instructions provided by a supervisor. 1.2. Drop line and longline components which are worn, loose or blunt are identified and either reconditioned or replaced. 1.3. Replacement drop line and longline components are ordered 1.4. Defective drop line and longline components are disposed of.
2. Deploy drop lines and longlines	2.1. Drop line and longline components are prepared and gathered ready for deployment. 2.2. Drop line and longline components are connected in the configuration required by the fishing method according to instructions from a supervisor. 2.3. Machinery is used to deploy the drop line and longline from the vessel according to instructions from supervisors. 2.4. Drop line and longline floats, dan poles and weights are deployed to ensure gear is not fouled. 2.5. Clips, branch lines and snoods are baited and connected to drop lines and longlines to minimise fouling and twisting according to instructions from supervisors. 2.6. Devices and systems are deployed to ensure operating efficiency and to reduce environmental impact and interaction with by-catch. 2.7. Drop line and longline storage area and containers are cleaned.
3. Retrieve drop lines and longlines	3.1. Floats and dan poles are gathered and secured. 3.2. Lines are applied to hauling devices and are loaded into containers for stowing according to supervisor's instructions. 3.3. Clips, branch lines and snoods are disconnected from lines and the catch is secured according to instructions from supervisor. 3.4. Drop lines and longlines are disconnected and stowed to ensure ease of deployment, the safety of crew and a safe working area.
4. Land, contain and sort the catch	4.1. Containment devices are prepared to receive the catch. 4.2. Catch is loaded into containment devices. 4.3. Catch is sorted to maximise by-catch survival and seafood quality.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assembling and dismantling connecting devices coiling and uncoiling lines ensuring gear is deployed untwisted repairing or replacing all worn gear components sorting catch stowing fishing gear using machinery to deploy and retrieve fishing gear. Numeracy skills used for: measuring length or diameter.
Required knowledge
basic operating principle of drop lines and longlines factors that make components effective or defective order in which gear components are connected and disconnected principles that contribute to: personal, seafood and vessel hygiene environmental and resource protection workplace safety vessel stability.

Evidence Guide

EVIDENCE GUIDE
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: handle and sort seafood with regard to food safety and hygiene, and food quality maintain and prepare drop line and longline fishing gear ready for deployment, and to retrieve the gear to the vessel prepare, deploy and retrieve common gear components renew and repair damaged gear components sort and contain the catch. Assessment must confirm knowledge of: criteria for assessing the quality of gear components order in which gear components are connected and disconnected principles of personal and vessel hygiene.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: fully operational drop line or longline fishing vessel with catch suitable for sorting.
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

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 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 Indigenous land rights and cultural activities, including fishing by traditional methods health and welfare of aquatic animals 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 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 and other risk minimisation 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 temperature and contamination control along chain of custody.
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 maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection minimising noise, dust, light or odour emissions 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) 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).
Drop lines and longlines may include:	bottom set longlines drop lines monofilament gear rope gear surface longlines: tuna other species trot lines
Drop lines and longlines are checked for:	broken, blunt or bent components by-catch reduction devices ropes for wear security of connecting devices, knots and lashings.
Criteria may include:	absence cracks distortion internal and external damage to rope looseness sharpness of hooks wear limit.
Components may include:	bait ballast branch lines or snoods by-catch reduction devices hooks detection devices: flag poles lights RADAR reflectors radio transponders connecting devices floats main lines retrieval devices.
Reconditioned may include:	bait replaced clips straightened connections re-tied, re-spliced or re-collared hooks sharpened lines coiled and uncoiled as required ropes re-spliced.
Machinery may include:	auto line systems deploying devices: line drum line shooter bait thrower line basket lifting gear: hydraulically operated crane mast and boom block and tackle retrieval devices: capstan line drum line hauler branch line coiler gaff play lines.
Used may mean:	fishing gear is connected to the machinery gear is guided onto machinery operated by other personnel machinery is operated under supervision.
Containment devices may include:	brine tanks: kill tanks ice slurry fish boxes: wash boxes exchangeable market boxes freezing cartons 'coffins' fish handling and sorting areas freshwater tanks ice rooms pounded deck areas.
Prepared may mean:	boxes sufficient for sorting are arranged ergonomically brine tank hatches arranged cleaned disinfected exchangeable market boxes are accounted for freezer carton liners applied freezing cartons assembled.
Sorted may include:	as by-catch as seafood for retention by legal length by sex: male or female sexual stage by size by species.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH206C Maintain, prepare, deploy and retrieve hand operated lines to land catch

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves maintaining and preparing line fishing gear (such as that used for handline fishing, trolling, squid jigging and rod and reel fishing) ready for deployment, and retrieving the gear to the vessel. The unit also involves the initial aspects of handling seafood specific to line fishing operations. 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 of the Unit

Application of the unit	This unit has application to a deckhand on a fishing vessel or fishing charter. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain hand operated lines ready for deployment	1.1. Hand operated lines are checked against established criteria according to vessel maintenance plan or instructions provided by a supervisor. 1.2. Hand operated line components which are worn, loose or blunt are identified and either reconditioned or replaced. 1.3. Replacement hand operated line components are ordered. 1.4. Defective hand operated line components are disposed of appropriately.
2. Deploy hand operated lines	2.1. Hand operated line components are connected in the configuration required by the fishing method according to instructions from a supervisor. 2.2. Equipment used to deploy hand operated lines from the vessel is operated according to instructions from supervisors. 2.3. Hand operated lines are deployed to ensure they are in close proximity to and attract potential catches. 2.4. Devices and systems are deployed to ensure operating efficiency and to reduce environmental impact and interaction with by-catch. 2.5. Hand operated line storage area is cleaned safely.
3. Retrieve hand operated lines	3.1. Equipment used to retrieve the catch to the vessel is operated according to instructions from supervisors and vessel operating and safety procedures. 3.2. Lines are guided onto equipment and are manipulated to ensure catch is retained. 3.3. Traces and line ends are handled and catch landed according to instructions from supervisors to maximise seafood quality. 3.4. Hand operated lines are disconnected and stowed to ensure ease of deployment, the safety of crew and a safe working area. 3.5. Equipment is washed to minimise the impact of corrosion.
4. Land, contain and sort the catch	4.1. Containment devices are prepared to receive the catch safely. 4.2. Catch is loaded into containment devices safely. 4.3. Catch is sorted to maximise by-catch survival and seafood quality.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assembling and dismantling connecting devices coiling and uncoiling lines ensuring gear is deployed untwisted operating a dinghy repairing or replacing all worn hand operated line fishing gear components sorting catch stowing hand operated line fishing gear using equipment to deploy and retrieve hand operated line fishing. Literacy skills used for: reading different line strengths. Numeracy skills used for: measuring length or diameter.
Required knowledge
basic operating principle of hand operated line fishing gear factors that make components effective or defective order in which gear components are connected and disconnected principles that contribute to: benefits of ice slurry environmental and resource protection personal, seafood and vessel hygiene vessel stability workplace safety.

Evidence Guide

EVIDENCE GUIDE
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: maintain and prepare line fishing gear (such as that used for handline fishing, trolling, squid jigging and rod and reel fishing) ready for deployment, and to retrieve the gear to a commercial fishing or charter fishing vessel handle and sort seafood with regard to food safety and hygiene, and food quality prepare, deploy and retrieve common gear components renew and repair damaged gear components sort and contain the catch. Assessment must confirm knowledge of: criteria for assessing the quality of hand operated line fishing gear components the order in which hand operated line fishing gear components are connected and disconnected principles of personal and vessel hygiene.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: fully operational hand operated line fishing vessel with catch suitable for sorting.
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

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 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 Indigenous land rights and cultural activities, including fishing by traditional methods health and welfare of aquatic animals 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 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 and other risk minimisation 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 temperature and contamination control along chain of custody.
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 maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection minimising noise, dust, light or odour emissions 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) 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).
Hand operated lines may include:	nylon monofilament line other fishing lines squid jigging machines and lines weighted lines mounted on a: hand operated winch hand reel power operated winch unweighted lines: rod and reel trolling gear.
Hand operated lines are checked for:	broken, blunt or bent components by-catch reduction devices line wear security of connecting devices, knots and lashings.
Criteria may include:	absence cracks distortion external damage to line looseness sharpness of hooks wear limit.
Components may include:	bait and burley by-catch reduction devices hand lines hooks, jigs or lures reels rods sinkers.
Reconditioned may include:	bait replaced clips straightened connections re-tied or re-collared hooks sharpened line re-tied lines are coiled and uncoiled as required rods and reels washed, maintained and repaired.
Equipment may include:	deploying devices: hand operated winch outrigger poles power operated winch rod and reel squid jigging machines dinghies retrieval devices: gaff glove assisted landing technique hand operated winch play lines playing harness and seat power operated winch product compatible gloves retrieval lines rod and reel squid jigging machines.
Used may mean:	advice on the use of the equipment is offered equipment is operated under supervision fishing gear is connected to the equipment gear is guided onto equipment operated by other personnel.
Containment devices may include:	brine tanks: kill tanks ice slurry fish boxes: 'coffins' exchangeable market boxes freezing cartons wash boxes fish handling and sorting areas ice rooms pounded deck areas.
Prepared may mean:	boxes sufficient for sorting are arranged ergonomically brine tank hatches arranged cleaned disinfected exchangeable market boxes are accounted for freezer carton liners applied freezing cartons assembled.
Sorted may include:	as by-catch as seafood or bait for retention by legal length by sex: male or female sexual stage by size by species.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH207C Maintain, prepare, deploy and retrieve beach seines, mesh nets or gill nets to land catch

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves maintaining and preparing beach seining or gill netting gear ready for deployment, and retrieving the gear to the vessel. The unit also involves the initial aspects of handling seafood specific to beach seining or gill netting operations. 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 of the Unit

Application of the unit	This unit has application to a deckhand on a vessel using beach seines, mesh or gill nets. Gill nets may be used for shark or estuarine species. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain beach seines, mesh nets or gill nets ready for deployment	1.1. Beach seines, mesh nets or gill nets are checked against established criteria according to vessel maintenance plan and supervisor's instructions. 1.2. Beach seine, mesh net or gill net components which are worn or damaged and lack security or symmetry are identified and either reconditioned or replaced. 1.3. Replacement beach seine, mesh net or gill net components are ordered according to enterprise procedures. 1.4. Defective beach seine, mesh net or gill net components are disposed of.
2. Deploy beach seines, mesh nets or gill nets to ensure operating efficiency, low environmental impact and minimal interaction with by-catch	2.1. Beach seine, mesh net or gill net components are connected in the configuration required by the fishing method according to instructions from a supervisor. 2.2. Machinery used to deploy the beach seines, mesh nets or gill nets from the vessel is operated according to instructions from supervisor and vessel operating and safety procedures. 2.3. Beach seines, mesh nets or gill nets are deployed to ensure they are not twisted and are in a pattern required by the fishing operation. 2.4. Devices and systems are deployed to reduce environmental impact and interaction with by-catch. 2.5. Beach seine, mesh net or gill net storage area is cleaned according to hygiene requirements and vessel operating procedures.
3. Retrieve the beach seine, mesh net or gill net	3.1. Beach seines, mesh nets or gill nets are applied to winches or haulers and are retrieved to maximise catch according to vessel operating procedure. 3.2. Catch is landed and removed from beach seines, mesh nets or gill nets to maximise seafood quality. 3.3. Beach seines, mesh nets or gill nets are disconnected and stowed to ensure ease of deployment, the safety of crew and a safe working area.
4. Land, contain and sort catch	4.1. Containment devices are prepared to receive the catch according to hygiene requirements and vessel operating procedures. 4.2. Catch is loaded into containment devices according to vessel hygiene, safety and operating procedures. 4.3. Catch is sorted to maximise by-catch survival and seafood quality according to vessel operating procedures and fisheries regulations.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assembling and dismantling connecting devices ensuring gear is deployed untwisted repairing or replacing all worn gear components (excluding damage to netting material) sorting catch stowing fishing gear using machinery to deploy and retrieve fishing gear. Literacy skills used for: reading sizes of connecting gear. Numeracy skills used for: measuring length or diameter.
Required knowledge
basic operating principle of fishing gear factors that make components effective or defective order in which gear components are connected and disconnected principles that contribute to: environmental and resource protection personal, seafood and vessel hygiene vessel stability workplace safety.

Evidence Guide

EVIDENCE GUIDE
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 t his unit	Assessment must confirm the ability to: handle and sort seafood with regard to food safety and hygiene, and food quality lash ground gear and/or floatation devices maintain and prepare beach seining or gill netting gear ready for deployment, and to retrieve the gear to the vessel prepare, deploy and retrieve common gear components renew damaged net hangings repair all aspects of the gear (except damaged netting) sort and contain the catch. Assessment must confirm knowledge of: criteria for assessing the quality of gear components order in which gear components are connected and disconnected principles of personal and vessel hygiene.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: fully operational vessel with beach seining or gill netting gear and catch suitable for sorting.
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

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 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 Indigenous land rights and cultural activities, including fishing by traditional methods health and welfare of aquatic animals 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 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, AQIS Export Control (Fish) orders handling and disposal of condemned or recalled seafood products HACCP and other risk minimisation 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 temperature and contamination control along chain of custody.
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 maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection minimising noise, dust, light or odour emissions 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) 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).
Checked may include:	by-catch reduction devices connecting devices for wear rips, holes and worn netting security of hangings for net and lashings for ground gear and floatation symmetry of: bridles foot ropes head ropes sweeps.
Criteria may include:	absence cracks distortion internal and external damage to rope looseness wear limit.
Components may include:	ballast by-catch reduction devices connecting devices: knots clips flags, buoys and droppers floatation devices hangings netting material sweeps and bridles.
Machinery may include:	capstans dinghies line haulers net drums.
Used may mean:	gear is guided onto machinery operated by other personnel fishing gear is connected to the machinery machinery is operated under supervision.
Containment devices may include:	brine tanks fish boxes: exchangeable market boxes freezing cartons wash boxes ice rooms pounded deck areas sorting trays.
Prepared may mean:	boxes sufficient for sorting are arranged ergonomically brine tank hatches arranged cleaned disinfected exchangeable market boxes are accounted for freezer carton liners applied freezing cartons assembled.
Sorted may include:	as by-catch as seafood for retention by legal length by sex: male or female sexual stage by size by species.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH208C Maintain, prepare, deploy and retrieve purse seines to land catch

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves maintaining and preparing purse seining gear ready for deployment, and retrieving the gear to the vessel. The unit also involves the initial aspects of handling seafood specific to purse seining operations. 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 of the Unit

Application of the unit	This unit has application to a deckhand on a purse seiner. Purse seines are used for catching a range of fish, such as tuna, pilchards, salmon and bait. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain purse seines ready for deployment	1.1. Purse seines are checked against established criteria according to vessel maintenance plan and supervisor's instructions. 1.2. Purse seine components which are loose, worn or damaged are identified and either reconditioned or replaced. 1.3. Replacement purse seine components are ordered. 1.4. Defective purse seine components are disposed of.
2. Deploy purse seines	2.1. Purse seine components are connected in the configuration required by the fishing method according to instructions from a supervisor. 2.2. Machinery to deploy purse seines from the vessel is used according to instructions from supervisors. 2.3. Purse seine nets are deployed using floats or net skiffs. 2.4. Over shoot and purse ropes are used according to supervisor's instructions. 2.5. Devices and systems are deployed to ensure operating efficiency and to reduce environmental impact and interaction with by-catch. 2.6. Purse seine storage area is cleaned.
3. Retrieve purse seines	3.1. Ropes and nets are applied to hauling devices according to instructions from supervisors. 3.2. Nets are stacked ready for deployment according to instructions from supervisors. 3.3. Purse seines are disconnected and stowed to ensure ease of deployment, the safety of crew and a safe working area.
4. Land, contain and sort the catch	4.1. Containment devices are prepared to receive the catch safely. 4.2. Catch is loaded into containment devices. 4.3. Catch is sorted to maximise by-catch survival and seafood quality.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assembling and dismantling connecting devices ensuring gear is deployed untwisted repairing or replacing all worn gear components (excluding damage to netting material) sorting catch stowing fishing gear using techniques for loosening rusted components using machinery to deploy and retrieve fishing gear. Literacy skills used for: reading sizes of connecting gear. Numeracy skills used for: measuring length or diameter.
Required knowledge
basic operating principle of the fishing gear factors that make purse seine gear components effective or defective order in which gear components are connected and disconnected principles that contribute to: environmental and resource protection personal, seafood and vessel hygiene vessel stability workplace safety.

Evidence Guide

EVIDENCE GUIDE
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: handle and sort seafood with regard to food safety and hygiene, and food quality lash ground gear and/or floatation devices maintain and prepare purse seining gear ready for deployment, and to retrieve the gear to the vessel prepare, deploy and retrieve common gear components renew damaged net hangings repair all aspects of purse seine except damaged netting sort and contain the catch. Assessment must confirm knowledge of: criteria for assessing the quality of gear components order in which gear components are connected and disconnected principles of personal and vessel hygiene.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: fully operational purse seiner with catch suitable for sorting.
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

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 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 Indigenous land rights and cultural activities, including fishing by traditional methods health and welfare of aquatic animals 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 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 and other risk minimisation 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 temperature and contamination control along chain of custody.
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 maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection minimising noise, dust, light or odour emissions 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) 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).
Purse seines are checked for:	connecting devices for wear lifting gear operability of net skiff quality of purse rope or wire rips, holes and worn netting security of hangings for net and lashings for ground gear and floatation.
Criteria may include:	absence cracks distortion internal and external damage to wire and rope looseness wear limit.
Components may include:	connecting devices: shackles hammerlocks chain wires ropes Clevis pin connectors G, C, D and sister clips floatation devices ground gear hangings and lashings lifting gear net skiff over shoot rope and bridles, and heaving lines purse rings or clips purse rope purse seine wire clamps.
Reconditioned may mean:	all components, except for the netting material chain measured and replaced connecting devices inspected and replaced wire rope measured and re-spliced.
Machinery may include:	capstans lifting gear: block and tackle brail fish pump hydraulically operated crane mast and boom 'Puretic' power block 'Triplex' net handling systems net skiff purse rope winches.
Used may mean:	fishing gear is connected to the machinery gear is guided onto machinery operated by other personnel machinery is operated under supervision.
Containment devices may include:	brine tanks fish boxes: coffins exchangeable market boxes freezing cartons wash boxes ice rooms pounded deck areas sorting trays.
Prepared may mean:	boxes sufficient for sorting are arranged ergonomically brine tank hatches arranged cleaned disinfected exchangeable market boxes are accounted for freezer carton liners applied freezing cartons assembled.
Sorted may include:	as by-catch as seafood or bait for retention by legal length by sex: male or female sexual stage by size by species.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH209C Maintain the temperature of seafood

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves maintaining the temperature of seafood and seafood products at appropriate levels. The techniques used include icing, preserving in chilled brine and freezing. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit is applicable to onboard fishing vessels and all premises involved in the production, handling and distribution of seafood and seafood products. It does not refer to live animals being transported or held. The operation of refrigeration plant is covered by SFISTOR301C Operate refrigerated storerooms. Assembling and loading of seafood and seafood product is covered by SFISTOR203C Assemble and load refrigerated product. Transport of live seafood is covered by SFISTOR204A Prepare, pack and dispatch stock for live 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare temperature control system for receiving seafood	1.1. Storage containers are selected, gathered, cleaned and arranged to accept seafood. 1.2. Temperature control system is arranged to accept seafood or containers of seafood safely and hygienically. 1.3. Seafood is loaded into selected storage containers to ensure that the quality of the seafood is maintained.
2. Preserve seafood using a temperature control system	2.1. Containers of seafood are loaded into a prepared refrigeration system, where appropriate. 2.2. Seafood containers are arranged within the refrigeration system, where appropriate, to ensure efficient unloading and maintenance of appropriate product temperature. 2.3. Cooling medium is applied to seafood. 2.4. Temperature control system is monitored to ensure operating efficiency. 2.5. Seafood temperature is measured, monitored and maintained within guidelines and corrective action is taken, when required. 2.6. Seafood is handled safely and hygienically.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
arranging seafood containers cleaning a temperature control system monitoring temperature control system and seafood temperature using documentation associated with the movement of seafood between locations using seafood containers using seafood handling practices: hygiene safe lifting. Literacy skills used for: reading and writing product labels, inventories, invoices and receipts. Numeracy skills used for: monitoring temperature.
Required knowledge
characteristics, procedures and uses of cool rooms cool chain principles and practices correct storage temperature for a range of produce methods of ensuring effective temperature control using a variety of media methods of maintaining stability and watertight integrity when loading and unloading from vessels OHS standards personal, workplace and product hygiene planning the placement of seafood to aid loading and unloading principle of cooling product to optimise quality quality changes that could take place if product or stock is incorrectly handled/stored relationship between seafood temperature and spoilage storage methods relevant to different seafood products temperature settings within storage facilities.

Evidence Guide

EVIDENCE GUIDE
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: maintain product quality and safety through correct temperature control monitor the critical temperature of seafood. Assessment must confirm knowledge of: appropriate temperatures food safety legislation requirements parameters that indicate seafood quality.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: temperature measuring equipment facilities for handling seafood product seafood containers seafood ice rooms brine tanks freezers.
Method of assessment	The following assessment methods are suggested: written or oral short-answer testing observation of practical demonstration practical exercises project work.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 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 OHS hazard identification, risk assessment and control.
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 and other risk minimisation 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 temperature and contamination control along chain of custody.
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 maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection minimising noise, dust, light or odour emissions 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) 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).
Seafood may include:	fresh, frozen or live species and products in any state, for example: aquatic plants cooked or raw fillets opened or unopened molluscs ornamental species or other aquatic products processed or unprocessed seafood whole fish.
Storage containers may include:	fish boxes freezer cartons: cardboard plastic netting bags.
Arranged to ensure:	critical temperature of product is achieved and maintained stability of vessels: free surface effect longitudinal and transverse systematically to aid loading and unloading, and packing and unpacking watertight integrity of vessels: hatches replaced ice removed plastic bags stowed sumps clear
Temperature control system may:	involve chilling only or chilling and freezing use ice use refrigeration (the operating temperature of refrigeration system is attained before seafood is loaded).
Quality of the seafood is maintained by:	contact with cooling medium identifying species by correct fish name on label including packing date on label preventing: bruising crushing freezer burn using rate of cooling appropriate to seafood product using appropriate packaging.
Appropriate product temperature will vary according to the:	biological and environmental requirements of the species state of the product, for example: cooked frozen live opened processed.
Cooling medium may be:	ice ice slurry chilled brine forced draught coolers plate freezers blast freezers.
Operating efficiency is achieved by:	monitoring components and de-icing: evaporators valves.
Handled safely and hygienically may include:	following stock or product rotation practices using appropriate PPE checking and improving air quality in the refrigeration system using safe lifting practices.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH210C Assemble and repair damaged netting

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves repairing various types of damage that occurs to netting material used for fish or prawn trawls, purse seines, beach seines or gill nets. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application to fishing operations. 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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare netting material for repair	1.1. Netting material is arranged and repair tools organised to maximise job efficiency and safety. 1.2. Material required for the repair operation is identified by measuring existing material or by reference to a gear plan. 1.3. Damaged netting is removed using net work tools and disposed of correctly. 1.4. Retained netting is prepared ready to accept replacement. 1.5. Replacement netting is shaped with net repair tools. 1.6. Replacement netting is strengthened according to the gear plan or supervisor's instructions before being added to the net.
2. Mend holes and rips using twine	2.1. Starting points are identified and twine is secured to the netting according to supervisor's instructions. 2.2. Twine is used to tie knots that make meshes to resemble original netting. 2.3. Twine is secured at the end of the repair according to supervisor's instructions.
3. Mend large scale damage using netting material	3.1. Starting points are identified and twine is secured to the netting according to supervisor's instructions. 3.2. Existing and replacement material is joined using twine and knots to resemble original netting. 3.3. Existing and replacement material is joined using twine and lacing to resemble original netting.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
cutting tapers into netting material joining panels of netting of different sized meshes mending damage to hung areas of netting mending rips and holes by sewing twine and knots preparing repair jobs by establishing start and end points and either meshes or points in between repairing large scale damage to netting material by sewing in patches and panels recognising polyethylene and polyamide netting strengthening netting material using a taper table to design netting panels of a required depth, width or taper using net mending tools. Literacy skills used for: interpreting the abbreviations on a gear plan reading tables describing the effect of tapers on panel shape. Numeracy skills used for: calculating joining ratios counting meshes counting the ply of twine measuring the diameter of twine.
Required knowledge
factors which contribute to an efficient, fast and safe net mending job how a gear plan describes a net measuring techniques for different types of netting naming, identifying and understanding different netting terms order in which knots are tied to form netting material.

Evidence Guide

EVIDENCE GUIDE
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: mend damage to hung areas of netting mend rips in netting repair large scale damage to netting material by sewing in patches and panels repair various types of damage that occurs to the netting material used for fish or prawn trawls, purse seines, beach seines or gill nets. Assessment must confirm knowledge of: how a gear plan describes a net.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: different types of netting requiring repair fully operational net repair 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

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and control OHS hazard identification, risk assessment and control.
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.
ESD principles may include:	applying animal welfare ethics and procedures controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources 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 using and recycling of water, and maintaining water quality.
PPE may include:	gloves, mitts or gauntlets non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask respirator or face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls.
Material may include:	gill netting: monofilament multi-monofilament trawl and purse seine netting: polyamide (nylon) (PA) polyethylene (PE) braided twine knotted and knotless netting twisted twine strengthening ropes.
Tools may include:	knives measuring devices: marked rod mesh gauge ruler netting needles: bone flat scissors stands tensioning devices.
Efficiency may include:	posture of workers proximity to resources safety of working area speed of work worker comfort.
Repair operation may include:	holes joining two panels with: sewing lacing additional strengthening ropes different sized meshes patches patching rips.
Measuring may include:	material type: PE PA braided monofilament twisted mesh size for fisheries regulation purposes mesh size for mending purposes twine: ply diameter tex and Rtex.
Retained material is prepared may include:	knots: cleaned off remaining starting point end point all other meshes, either: points meshes.
Shaped may include:	all meshes all points all bars combinations of above to form tapers.
Strengthened may include:	bordering with stronger netting gathering meshes strengthening ropes use of double twine use of selvedge.
Twine may be secured by:	double sheet bend sheet bend with overhand knot.
Knots may include:	baiting double sheet bend joining (fisherman's) knot rolling hitch or hanging knots sheet bend tied horizontally and vertically side knot: net maker's two half hitches sewn with meshes horizontal sewn with meshes vertical.
Netting may include:	regular meshes of netting meshes running through a join in two panels meshes along the side of a panel: all bar taper decreasing along a hung edge all bar taper increasing along a hung edge combinations of points, meshes and bars to form a taper.
Joined may include:	mesh to mesh point to point taper to taper gathering meshes together.
Lacing may include:	in seine netting strengthening ropes temporary mending two panels together.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH211A Provide support for diving operations

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is not equivalent to SFIFISH201C Provide support for diving operations

Unit Descriptor

This unit of competency involves providing assistance to personnel conducting diving operations for work purposes. Support responsibilities may include performing checks on equipment, identifying occupational hazards and performing lookout duties. It may also include carrying out the roles and responsibilities of supervision when specified by industry guidelines.

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 of the Unit

This unit is applicable to a diving assistant in the fishing, aquaculture or ornamental/display sectors of the seafood industry.

Diving using breathing equipment is not required in this unit.

Codes of practice covering diving operations for an industry sector and/or a geographic region may not require the support of a diving assistant. Reference should be made to local codes of practice and industry standards covering diving operations.

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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

HLTFA311A	Apply first aid

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Complete pre-dive safety checks	1.1. Availability of all essential equipment is confirmed 1.2. Major components of diving equipment are checked to ensure they are working efficiently and safely
2. Identify occupational hazards	2.1. Watch keeping techniques are used to identify occupational hazards and divers requiring assistance 2.2. Occupational hazards that may cause injury or harm are assessed and action is taken to remove or minimise hazards 2.3. Systems and procedures to reduce hazards are devised and implemented
3. Support diving operations	3.1. Pre-dive plan is devised in consultation with divers to identify hazards and contingencies 3.2. Diver is briefed to establish and confirm the procedures to be used during the diving operation 3.3. Equipment is used to supply the diver with a safe and suitable working environment 3.4. Checks are made as required in the pre-dive plan 3.5. Records describing checks made and events occurring above water are kept 3.6. Dive procedures used on the surface are followed according to the pre-dive plan 3.7. Assistance is provided to diver in monitoring dive times and dive frequency
4. Monitor the physical condition of the diver and provide assistance, as required	4.1. Signs and symptoms of injury and other information relevant to the situation are monitored on a continuous basis and used to assess the diver's physical condition 4.2. Assistance appropriate to the diver's physical condition is provided to minimise injury or harm 4.3. Decompression procedures are applied, as required, to minimise the risk of an adverse medical condition
5. Store and maintain diving equipment	5.1. Equipment is checked for serviceability, faulty equipment is marked and maintenance is arranged 5.2. Equipment is stowed 5.3. Records are completed in a legible manner and forwarded to supervisor or stored

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: administering first aid checking equipment to ensure operability communicating with diver on pre-dive plan and procedures conforming with dive procedures relevant to the role of diver's attendant maintaining diving equipment and identifying and rectifying basic faults using equipment required for the support of diving operations (note: diving using breathing equipment is not required in this unit) watch keeping literacy skills to: interpret industry codes of practice and guidelines keep records read the diver's medical companion in case of emergency complete 'dive accident medical information' forms numeracy skills to: perform basic calculations involving pressure-volume-temperature relationships use dive decompression tables
Required knowledge
Required knowledge includes: diving procedures relating to surface activities specified by enterprise and industry guidelines hazards which may be encountered by a diver principles of diving physics relating to the practical application of the gas procedures for using decompression tables symptoms and signs of a diver's physical conditions as observed in a diver

Evidence Guide

EVIDENCE GUIDE
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: stow and maintain diving equipment, and identify and rectify basic faults assist personnel conducting diving operations to perform work in the fishing, aquaculture or ornamental/display sectors of the seafood industry devise and implement systems and procedures that reduce underwater hazards maintain a surface supply of air to the diver maintain a watch to identify hazards, assess the hazards and take appropriate action record and access diving information respond to emergency situations and access assistance as required Assessment must confirm knowledge of: content of the pre-dive plan that forms the basis of dive briefings decompression procedures hazards associated with the operation physics as it relates to gas laws symptoms and signs of diving medical conditions
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: a realistic but predictable diving environment with assistance at hand diving equipment as listed in the range of variables
Method of assessment	The following assessment methods are suggested: demonstration practical exercises project (work or scenario based) written or oral short-answer testing
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Operations may be for:	checking and removing tangles from vessel propeller checking underwater equipment collecting lost tools and equipment, dead animals and debris collecting sea animals: abalone bivalve molluscs beche-de-mer corals, live rock or other invertebrates crayfish and lobsters sea urchin seaweed or algae collecting sediment or other environmental samples eradicating or removing predators installing, servicing and maintaining ponds, cages, longlines and associated equipment tending aquacultured or held (display) animals
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 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
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) 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 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)
Essential equipment may include:	decompression equipment: depth gauge shot-line spare air watch diving suits: dry warmed wet self-contained underwater breathing apparatus (SCUBA) surface-supplied breathing apparatus (SSBA) safety and emergency: first aid kit oxygen bail out bottle weights, tools, fins, mask, buoyancy apparatus and catch bags
Major components of diving equipment are checked for:	presence, suitability and operability of: vessel equipment diving equipment safety and emergency equipment pre-dive conditions diving conditions post-dive conditions
Occupational hazards may include:	aquatic animals entanglement isolation of the dive site other vessels sharp objects water character: clarity current temperature weather underwater terrain
Occupational hazards can be assessed by:	identifying causes listing hazards predicting potential for and likelihood of hazards
Records may include:	air quality checks catch, location and number of dives diving equipment maintenance manually recorded or dive computer data: air use clarity current dive duration entry and exit times injury maximum depth temperature
Procedures may relate to:	pre-dive dive post-dive maintenance shore diving vessel diving
Physical condition may include:	burns decompression sickness: factors affecting predisposition hypothermia hyperventilation lung or ear drum barotrauma near drowning, drowning and saltwater aspiration poisoning, toxicity and narcosis resulting from: carbon monoxide carbon dioxide oxygen stings and wounds inflicted by marine animals shock from bleeding squeezes
Assistance may be:	first aid from external sources routine using radio or electronic communications equipment
Decompression procedures may include:	ascent rate diving physics: partial pressures in gas mixtures pressure-depth relationship pressure-volume-temperature relationship for gasses flight time exclusion pressure-solubility relationship for gases repetitive group safety stops surface interval

Unit Sector(s)

Fishing operations

SFIFISH214B Contribute to at-sea processing of seafood

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves the processing of seafood on board a fishing vessel, including sorting, preventing spoilage, grading, packing, labelling, chilling, freezing and unloading the catch. 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 of the Unit

Application of the unit	This unit has application to a deckhand on a fishing vessel that processes catch whilst at sea. Processing immediately after harvest means the catch enters the cold chain at peak quality. Vessels can extend the time they stay at sea before having to unload the catch at port or to another vessel. Skills in sorting, grading and labelling and preventing spoilage are also transferrable to on-shore seafood processing facilities. In some cases a refrigerated area may be classed as a confined space, in which case entry may be subject to licensing requirements in some states and territories. Operation of some load shifting equipment may also be subject to licensing requirements. This unit does not cover the requirements to obtain licences. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units
SFICORE101C	Apply basic food handling and safety practices

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Sort targeted seafood products from by-catch and other matter	1.1. Sorting area is prepared to receive the new catch and the new catch is separated from the previous catch. 1.2. Various seafood species are correctly identified and separated from other matter. 1.3. Defective products are isolated from good quality products. 1.4. By-catch is correctly identified and handled quickly and safely.
2. Grade seafood products according to enterprise specifications	2.1. Identify and grade seafood products according to species, quality and size to meet enterprise, customer and legislative requirements. 2.2. Clean and sanitise grading area and equipment after use.
3. Undertake spoilage prevention process	3.1. Product washing procedures are carried out appropriately. 3.2. Seafood product protective processes are safely carried out. 3.3. Processing plant and equipment are cleaned and sanitised after use.
4. Pack, weigh, close and label seafood products	4.1. Accuracy of scales is checked according to enterprise and supplier procedures. 4.2. Enterprise specifications for packing, weighing, closing and labelling seafood products are correctly followed. 4.3. Processing plant and equipment are cleaned and sanitised after use.
5. Store seafood products in raw seawater tank, chiller or freezer	5.1. Chilling or freezing area is prepared to receive seafood products. 5.2. Chilling or freezing area is correctly loaded to ensure required product temperature is maintained. 5.3. Products are monitored and maintained while in the chilling or freezer area.
6. Unload seafood products	6.1. Seafood products are unloaded in a manner that maintains quality and temperature according to enterprise, food safety and legislative requirements. 6.2. Chilling or freezing area and unloading equipment are cleaned.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
checking the grading accuracy cleaning and maintaining the workplace and work area disposing correctly and safely of unwanted and disallowed by-catch grading products according to enterprise requirements loading products correctly into chilling or freezing area monitoring the quality of products while they are in the chilling or freezing area packing, weighing and labelling seafood products according to enterprise requirements sorting the catch according to enterprise requirements and industry regulations unloading products so that the cold chain is maintained washing the product and applying correct spoilage-prevention measures. Literacy skills used for: reading and following workplace instructions reading and labelling product information on packed seafood products reading scales, temperature gauges, chemical labels and manufacturer instructions. Numeracy skills used for: counting quantity of seafood product, containers and other related packaging equipment.
Required knowledge
application of seafood spoilage-prevention methods by-catch regulations enterprise and industry standards for the processing of export and domestic products OHS requirements when working with chemicals personal, workplace and product hygiene.

Evidence Guide

EVIDENCE GUIDE
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 all the tasks required to contribute to the at-sea processing of seafood product so as to maintain the quality of the product at all times. Assessment must confirm the ability to: sort catch identify species and correctly handle by-catch wash, grade and pack product according to enterprise and regulatory standards load chilling or freezing compartments monitor and maintain product, chiller and freezer temperatures unload seafood products. Assessment must confirm knowledge of: by-catch regulations chemical storage and safety chilling and freezing techniques and maintenance of the cold chain enterprise and regulatory quality procedures for at-sea processing of seafood food handling and safety regulations procedures for entering confined spaces.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: operational vessel with a range of equipment seafood product and processing equipment or machinery enterprise policies and procedures manual.
Method of assessment	The following assessment methods are suggested: written or oral short-answer testing observation of practical demonstration practical exercises project work.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification, for example, SFIFISH209C Maintain the temperature of seafood.

Range Statement

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 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 OHS hazard identification, risk assessment and control.
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 licensing for high risk activities, such as confined space entry and load-shifting equipment in some states and territories 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 and other risk minimisation 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 temperature and contamination control along chain of custody.
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 minimising noise, dust, light or odour emissions reducing energy use 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) 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).
Sorting area may include:	deck sorting table undercover or exposed.
By-catch may be:	retained returned to sea.
Grading may be according to:	enterprise and/or customer specifications size species quantity quality legislative requirements.
Seafood product protective processes may include:	Antidot enterprise or food safety washing procedures Everfresh HQBacterol F metabisulphite salt.
Scales may be:	electronic computerised manual.
Enterprise specifications for packing, weighing, closing and labelling seafood products may include:	packing: bags cartons containers fish bins live tanks weighing: random or fixed weight net or gross weight legislated or enterprise tolerance range package closure methods: adhesive tape glue self-closing tabs strapping machine labelling requirements: additives cooked or raw placement product type product type species species stick on, stamped or marked temperature weight.
Chilling or freezing area may be prepared for:	chilling: ice ice slurry refrigerated air refrigerated seawater (RSW) freezing: blast freezer cryogenic freezer immersion freezer plate freezer.
Seafood products may include:	chilled or frozen products fish fillets gilled and gutted fish half shellfish head and gutted fish shellfish (live or dead) shellfish meat whole fish (live or dead).
Unloading may:	be from a: chiller freezer RSW tank deck bin live tank be to a: freezer truck truck with fish bins live holding tank another vessel involve an unloading method, such as: booms, winches and cranes by hand conveyor belt pallets.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH215B Apply deckhand skills aboard a fishing vessel

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves basic deckhand duties aboard a fishing vessel, including rope work, assisting in anchoring, mooring, operating winches and windlasses, and preparing a fishing vessel for sea. 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 of the Unit

Application of the unit	This unit has application to a deckhand role aboard a fishing vessel. Someone undertaking deckhand duties may also undertake other work roles, such as cooking, and onboard processing. 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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Use and maintain ropes and perform basic knots, bends, hitches, splices and common whipping	1.1. Operations are carried out safely. 1.2. Rope materials, methods of construction, measurement methods, physical characteristics and common areas of use are correctly identified. 1.3. Ropes are checked for wear, maintained, coiled and stowed correctly. 1.4. Knots, bends and hitches are tied neatly and securely and used according to their correct application. 1.5. Ropes are spliced neatly and securely according to their correct application and rope ends are whipped, where appropriate, to maintain good condition.
2. Operate winches, capstans and windlasses	2.1. Winches, capstans and windlasses are selected, as appropriate, checked and prepared for operation prior to use. 2.2. Winches, capstans and windlasses are safely operated to carry out fishing vessel deck operations.
3. Secure the vessel at anchor	3.1. Securing of the vessel is carried out. 3.2. Preparation of the anchor and equipment prior to letting go is appropriate to the depth of water, weather and sea conditions, and tidal range in area of operation. 3.3. Quantity of anchor cable run out or recovered complies with orders provided. 3.4. Control of the cable is maintained within safe operating limits during normal operation. 3.5. Degree to which the anchor and equipment is secured on completion of anchoring operations is appropriate to forecast conditions and complies with orders provided. 3.6. Manufacturer recommendations and anchoring requirements are followed during anchor winch operations. 3.7. Anchoring area is kept free of loose ropes, wires and debris throughout all operations.
4. Secure and adjust the vessel's position during mooring operations	4.1. Mooring of the vessel is carried out correctly. 4.2. Mooring lines and associated equipment are handled safely and efficiently at all times. 4.3. Mooring area is kept free of loose ropes, wires and debris throughout all operations. 4.4. Tension on mooring lines is maintained at a level appropriate to the stage and nature of the operation when warping the vessel or maintaining position. 4.5. Reports of incidents made to supervisory personnel are complete, clear and concise, and at a time designed to maximise the mooring security of the vessel. 4.6. Mooring lines are secured according to orders provided, forecast tidal conditions and planned vessel operations. 4.7. Equipment malfunction or problems during operations are promptly recognised and appropriate corrective action taken.
5. Monitor the situation of the vessel when moored or anchored	5.1. Monitoring operations are planned and carried out for safe operations. 5.2. Frequency, timing and coverage of scheduled checks and inspections comply with watch-keeping instructions. 5.3. Action taken in the event of irregularities or abnormal conditions is appropriate to their significance and within own responsibility to implement. 5.4. Reports of incidents made to supervisory personnel are complete, clear and concise, and at a time designed to maximise the safety and integrity of the vessel. 5.5. Restrictions on access to the vessel by visitors are in accordance with watch-keeping instructions.
6. Secure the vessel	6.1. Checks on vessel security are planned and carried out safely. 6.2. Coverage and frequency of checks and inspections on the vessel's seaworthiness comply with orders received. 6.3. Watertight integrity is checked and appropriate action taken to prepare for prevailing and forecast weather and sea conditions. 6.4. Degree to which the vessel is secured is appropriate to prevailing and forecast conditions and complies with orders received. 6.5. Action taken in the event of irregularities is appropriate to their significance and within own responsibility to implement. 6.6. Reports of conditions made to supervisory personnel are completed accurately and correctly. 6.7. Reports to supervisory personnel on irregularities beyond own ability to rectify are clear and concise, and made in time to enable remedial action to be taken.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assisting in different types of mooring operations: adjusting mooring during a port stay making fast and letting go fore and aft to a wharf making fast and letting go to a single-point mooring preparing area for operation rigging safe access to a vessel using springs that manoeuvre a vessel to and from a wharf checking cargo condition, such as catch temperature handling ropes and wires: coiling and stowing ropes identifying different rope material and construction performing an eye splice, back splice and a short splice performing common whipping on ropes and line preparing and throwing a heaving line tying a half hitch, clove hitch, round turn and two half hitches, rolling hitch and timber hitch tying a sheet bend and a double-sheet bend tying an overhand knot, figure-eight knot, reef knot, bowline and cod-end knot using knots, bends and hitches and securing arrangements using stoppers letting go and weighing anchor: communicating with controller displaying signals handling anchor-securing arrangements preparing an anchor buoy recovering a foul hawse removing debris from an anchor single and twin anchor (such as running moor) operations reporting incidents and events to supervisory personnel securing equipment and objects for sea passage, transit in port or ready for use, including: cargo containers drawers and cupboard doors in accommodation and storage spaces galley utensils and stores large pieces of vessel equipment, such as gangways, spare fishing gear and anchors machinery spares personal items taking contingency actions when encountering a malfunction or problem caused by: adverse weather cargo or cargo-securing arrangements damage to moorings failure of moorings and equipment inability to maintain vessel in position insufficient mooring length or strength poor leads using and identifying synthetic rope and wire mooring lines: back springs bow and stern ropes breast lines fore and aft springs using different anchoring and mooring winches: stand-alone winches tension winches operated in manual or self-tensioning modes windlasses and capstans with drum ends using power operated equipment: capstans cranes and derricks winches associated with fishing using securing arrangements, such as: impounding lashing patent securing arrangements. Literacy skills used for: reading safety rules and regulations. Numeracy skills used for: estimating safe working loads of ropes and wires reading levels of tanks and void spaces reading temperature-monitoring devices.
Required knowledge
anchor cable markings anchor, cable and equipment on a specific vessel appropriate health and hygiene practices characteristics of different types of mooring ropes codes of safe work practice and safety rules and regulations construction of the vessel sufficient to understand which areas need to be made watertight curing the vessel for sea different configurations of mooring lines for various parts of a vessel different types of anchor hazards that could occur if the operation is not controlled properly how to make the vessel watertight indications of, and hazards associated with, breaking mooring lines knots, bends and hitches and their applications means of access requirements for access equipment status of safety equipment the method of operation of cargo-lifting and securing equipment principles relating to: effects of unequal tension on mooring lines and the use of fixed mooring lines how a vessel is made fast to the wharf how a vessel normally lies to an anchor and cable how vessel displacement or profile and prevailing wind or current affect anchoring operations mooring systems, including the specific functions of the mooring leads the correct application of common knots, bends and hitches procedures relating to: checking and inspecting the seaworthiness of the vessel displaying signals, flags, lights and shapes effect of the rise and fall of tide when berthed maintaining a deck watch in port maintenance of different types of rope operating powered equipment in all modes, including emergency operation preparing deck machinery for use in ambient conditions routine and emergency operation of anchors securing all areas and equipment for sea prior to departure splicing rope and tying common knots, bends and hitches use of winches, capstans and windlasses warping a vessel to various configurations at a wharf.

Evidence Guide

EVIDENCE GUIDE
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: deal with security contingencies identify malfunctions or possible problems and implement contingency plans monitor and control access perform knots, bends, hitches, splicing and whipping perform routine checks and inspections of vessel: security seaworthiness watch-keeping duties prepare anchor equipment for use and control during operation prepare winches and capstans associated with fishing for use and control during operation progress mooring operations to completion report on conditions secure anchoring equipment, winches and capstans on completion of operations secure mooring area on completion of operations use, maintain and repair ropes and lines secure the vessel. Assessment must confirm knowledge of: procedures for entering dangerous and enclosed spaces safety rules and regulations during operation.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: facilities for negotiating buoyage systems and traffic operational vessel with a range of equipment.
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

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:	business or workplace operations, policies and practices correct marketing names and labelling ESD principles, environmental hazard identification, risk assessment and control 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 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 equipment design, use, cleaning and maintenance exporting requirements, including Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders Hazard Analysis Critical Control Point (HACCP) and other risk minimisation systems people, product and place hygiene and sanitation requirements Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code temperature and contamination control along chain of custody.
ESD principles may include:	applying animal welfare ethics and procedures controlling effluents, chemical residues, contaminants, wastes and pollution controlling weeds, pests, predators and diseases, stock health maintenance improving energy efficiency increasing use of renewable, recyclable and recoverable resources 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) 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).
Operations may include:	anchoring: emergency letting go and recovery routine anchor winches at sea and ashore cable and rope winches communications and signalling hydraulic, electric and mechanical manual handling of equipment monitoring: departure display of signals, flags, lights and shapes environmental impact mooring integrity during tidal movements routine fire and security rounds and inspections safe access to and about the vessel visitors to the vessel mooring: adjustment from both fore and aft mooring positions berthing and unberthing to a wharf mooring and unmooring to a single point rigging and recovering means of access to the vessel net haulers pot or trap haulers powered winch, capstan and windlass rope work securing: completion of operations and maintenance heavy weather long or short voyages prior to departure routine situations three, four or eight-strand rope varying weather conditions wire rope.
Mooring may mean :	at a single point berthed alongside a wharf.
Corrective action may include:	adjustment reporting incident to supervisory personnel temporary line repair.
Carried out may include:	by day by night in adverse weather conditions.
Irregularities or abnormal conditions are those that may affect the safety and integrity of:	crew equipment materials, such as cargo vessel.
Coverage may include:	accommodation spaces deck area engine room galley personal facilities processing area storage spaces wheelhouse.
Secured may include:	accommodation and storage spaces anchors galley, stores and equipment large objects likely to move in a sea way lifting appliances and associated equipment material on deck and below, such as cargo openings slack tanks pressed up.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH309B Construct nets and customise design

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves constructing nets used as fish or prawn trawls, purse seines, beach seines, gill nets and the net component of holding cages and, where necessary, customising a net design to suit enterprise specifications. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application to fishing operations. 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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units
SFIFISH210C	Assemble and repair damaged netting

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare netting material for construction	1.1. Suitable net construction area is identified and sufficient space organised to maximise job efficiency. 1.2. Appropriate net design is identified and netting and joining material of the correct measurement required for construction is sourced. 1.3. Net work tools are identified and organised to maximise job efficiency and safety. 1.4. Netting and net work tools are selected according to the net design. 1.5. Netting is shaped and strengthened according to the net design. 1.6. Shaped sections of netting material are joined so as to ensure secure seams and maintain net symmetry.
2. Prepare associated net components for construction	2.1. Associated net components are identified and sourced. 2.2. Components are prepared ready to secure to the netting material or other components according to the net design selected. 2.3. Components are organised so that they can be attached in a way that maximises job efficiency and enterprise OHS requirements.
3. Attach netting material to associated components	3.1. Appropriate attachment tools and materials are identified and organised to maximise job efficiency and safety. 3.2. Netting material is attached securely to the appropriate attachment component according to specified ratios. 3.3. Other associated components are attached securely according to net design.
4. Customise net design	4.1. Net design is identified and analysed for suitability for customisation. 4.2. Alterations are made to the net design to maintain net symmetry and function according to enterprise or industry specifications. 4.3. Normal net construction processes are followed utilising the customised net design.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
attaching netting to attachment component securely and in line with required attachment ratios counting correct number of meshes and direction of meshes for each panel customising a net design to maintain net symmetry and function cutting tapers into netting material joining panels of netting of different sized meshes joining panels to maintain net symmetry preparing net construction jobs by establishing quantity of netting required recognising polyethylene (PE) and polyamide (PA) netting routine workplace communications to exchange information, clarify expectations, give directions and report on progress and issues using taper tables to construct netting panels of a required depth, width or taper using safe manual handling techniques, including minimising the risk of repetitive, forceful, constrained or awkward postures strengthening netting material using net construction tools. Literacy skills used for: interpreting a gear plan reading tables describing the effect of tapers on panel shape. Numeracy skills used for: calculating customisation ratios calculating joining and attachment ratios counting meshes counting the ply of twine measuring the diameter of twine.
Required knowledge
factors which contribute to an efficient, fast and safe net construction job hazards which exists in the workplace, including: considerations for choosing between different control measures, such as possible inadequacies of particular control measures the range of control measures available for these hazards measuring techniques of different types of netting and net attachment hanging ratios, and calculation methods naming, identifying and understanding different netting and net component terms netting panel joining and component attachment methods operating principles of a net and understanding a net design plan principles of net design customisation so as to maintain net symmetry and function the provision of OHS Acts, regulations and codes of practice relevant to the workplace, including legal responsibilities of employers, employees and other parties with legal responsibilities.

Evidence Guide

EVIDENCE GUIDE
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: attach associated components to the net attach netting using the net design ratio to the appropriate attachment component construct repairs for various types of damage that occurs to the netting material used for fish or prawn trawls, purse seines, beach seines, gill nets and the net component of holding cages customise a net design to suit enterprise specifications measure, cut out and join panels of netting using a net design use correct methods to strengthen a net. Assessment must confirm knowledge of: how a net design describes a net how to customise a net design so as to maintain net symmetry and function.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: access to workplace documentation different types of netting used to construct nets fully operational net construction area net construction tools PPE.
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

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and control OHS hazard identification, risk assessment and control.
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.
ESD principles may include:	applying animal welfare ethics and procedures controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources 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 using and recycling of water, and maintaining water quality.
PPE may include:	gloves, mitts or gauntlets non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) uniforms or overalls.
Suitable may include:	features, such as: accessibility attachment points flooring flat surface size and configuration location, such as: outdoors undercover vessel.
Job efficiency may be maximised by improvements to:	posture of workers proximity to resources safety of working area through OHS policies, procedures and programs speed and correctness of work worker comfort.
Material may include:	netting: braided twine knotted and knotless netting monofilament multi-monofilament polyamide (nylon) (PA) polyethylene (PE) twisted twine attachment twine strengthening rope.
Measurement may include:	material type: PE PA braided monofilament twisted mesh size for construction purposes mesh size for fisheries regulation purposes twine: ply diameter tex and Rtex.
Tools may include:	knives measuring devices: marked rod mesh gauge ruler netting needles: bone flat scissors stands tensioning devices transporting aids.
Shaped may involve:	all bars all meshes all points combinations of above to form tapers.
Strengthened may include:	selvedge bordered with stronger netting double twine gathering meshes strengthening ropes.
Joined may be:	mesh to mesh point to point taper to taper gathering meshes together incorporating strengthening ropes.
Components may include:	bridles by-catch reduction devices chain cod-end drawstrings damage protection devices floats joiners lifting points netting attachment rings rope shackles strengthening ropes thimbles weights wire rope.
Attached may be:	bound knots, bends and hitches sewn shackled spliced.
Materials may include:	chain combination rope natural fibre rope synthetic rope wire rope.
Alterations may include:	attachment components attachment hanging ratios completed net configuration completed net size netting material netting mesh size.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH310A Adjust and position fishing gear

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves interpreting gear plans and adjusting fishing gear before deployment. The unit also involves maintaining, adjusting and positioning the vessel and gear during deployment, fishing and retrieval in order to optimise the catch. This unit assumes some level of familiarity with the gear and is appropriate to an experienced fisher. 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 of the Unit

Application of the unit	This unit has application to fishing operations using a range of methods: beach seines, mesh nets and gill nets demersal fish and prawn trawls drop lines and longlines hand operated lines pots and traps purse seines. It includes the use of traditional fishing methods, tools and equipment. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Organise work area to adjust fishing gear	1.1. Appropriate fishing gear and related equipment are selected. 1.2. Unsafe and inefficient aspects of the work area are identified and rectified. 1.3. Work teams are given clear instructions about the task and methods to be used. 1.4. Resources necessary for the completion of the task are made available when needed. 1.5. Tools, equipment and techniques devised for maintaining and readying fishing devices for deployment are appropriate for planned operations.
2. Adjust components of fishing gear to optimise catch	2.1. Criteria for assessing sub-optimal fishing gear performance are used to judge effectiveness. 2.2. Observations are made on catch and fishing device components to provide data on position, symmetry and performance. 2.3. Effectiveness of deployment of fishing device components is assessed by comparing catches and observed operation of components with gear plans. 2.4. Fishing device components are adjusted, reconditioned or constructed to rectify sub-optimal gear performance.
3. Position fishing gear to optimise catch	3.1. Fishing strategy is developed to incorporate all relevant factors. 3.2. Position, concentration and movement of the target species and environmental and other characteristics of area of operation are monitored by visual and electronic means. 3.3. Positions of vessel and fishing device during deployment and retrieval is monitored and adjusted, as required, to optimise catch and avoid hazards. 3.4. Fishing device movement is anticipated and its position is altered to maintain desired position by changing vessel course and speed. 3.5. Catches are analysed to determine effectiveness and performance of fishing device.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
adjusting gear components to improve performance adjusting the speed and direction of the vessel to ensure the fishing device will attain a position determined by the fishing strategy monitoring the nature and position of benthic features and potential catches from echo sounder data using and repairing fishing gear using small vessels (e.g. beach seines, mesh nets or gill nets). Literacy skills used for: interpreting gear plans reading and recording data obtained from electronic detection equipment reading tide tables. Numeracy skills used for: estimating the time taken for the fishing gear to reach a feature identified by the echo sounder on the vessel reading and recording data obtained from electronic detection equipment.
Required knowledge
factors that determine optimal gear performance for beach seines, mesh nets or gill nets: ballast and floatation gear symmetry headline height mesh size, net material and hanging ratio over- and under-spreading satisfactory ground contact factors that determine optimal gear performance for hand operated line, drop line and longline fishing gear: gear dimensions and fishing depth hook type sequence, type and quality of bait and burley factors that determine optimal gear performance for pots and traps: bait pot or trap construction pot or trap covering material satisfactory ground contact factors that determine optimal gear performance for demersal fish and prawn trawls: gear symmetry headline height otter board operating efficiency over and under-spreading satisfactory ground contact fish behaviour indicators of sub-optimal performance.

Evidence Guide

EVIDENCE GUIDE
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: identify indicators of sub-optimal performance identify viable stocks or determine productive grounds and water in response to information from various sources keep all members of a team working efficiently and safely maintain, adjust and position the vessel and gear during deployment, fishing and retrieval of components in order to optimise the catch make adjustments to all aspects of fishing gear to optimise performance, if appropriate: manoeuvre a vessel which is towing trawl gear along a predetermined route manoeuvre a vessel which is deploying purse seine, beach seining or gill netting gear along a predetermined route place a line at a predetermined position in the presence of a moderate current. Assessment must confirm knowledge of: factors that indicate and determine fishing device operating efficiency, including for trawls: over and under-spreading, satisfactory ground contact, gear symmetry and headline height.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: operational vessel with access to stocks of appropriate target species fishing gear and associated equipment.
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

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 health and welfare of aquatic animals 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 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.
ESD principles may include:	applying animal welfare ethics and procedures controlling effluents, chemical residues, contaminants, wastes and pollution 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 energy use reducing use of non-renewable resources 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) 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).
Fishing gear may include:	beach seines, mesh nets and gill nets demersal fish and prawn trawls drop line and longline fishing gear hand operated line fishing gear, such as that used for handline fishing, trolling, squid jigging and rod and reel fishing pots and traps purse seines traditional fishing methods, tools and equipment.
Beach seines, mesh nets or gill nets may include:	components: connecting gear, such as knots, clips ballast by-catch reduction gear flags, buoys and droppers floatation gear gear control and monitoring equipment hangings netting material sweeps and bridles dinghies gill nets for: estuarine species sharks.
Demersal fish and prawn trawls may include:	components: beam trawls warps: otter boards, such as towing brackets and back strops sweeps and bridles netting material hangings floatation gear ground gear by-catch reduction gear lifting gear cod-end closures (e.g. chain knot on fish trawls, drawstring knot on prawn trawls, zipper, hangman's knot and Dutch clip): connecting gear (e.g. shackles, hammerlocks, chain, wires, ropes, Clevis pin connectors, G, C, D and sister clips) prawn trawls: banana prawn-type gear tiger prawn-type gear.
Drop lines and longlines may include:	bottom set longlines components: bait ballast branch lines or snoods by-catch reduction gear connecting gear detection gear (e.g. flag poles, lights, RADAR reflectors and radio transponders) floats hooks main lines retrieval gear monofilament gear rope gear surface longlines: tuna other species trot lines.
Hand operated lines may include:	components: bait and burley by-catch reduction gear hand lines hooks, jigs or lures reels rods sinkers nylon monofilament line other fishing line squid jigging machines weighted hand lines mounted on a: hand operated winch hand reel power operated winch unweighted lines: rod and reel trolling gear.
Pots and traps may include:	bait and bait holding gear ballast bridles, toggles and lashings by-catch reduction gear components: flag poles dan buoys with lights, RADAR reflectors or radio transponders floats lines pot or trap material and frame crayfish pots fish traps octopus traps
Purse seines may include:	purse seines for catching: bait pilchards salmon tuna components: connecting gear (e.g. shackles, hammerlocks, chain, wires, ropes, Clevis pin connectors, G, C, D and sister clips) floatation devices ground gear hangings and lashings lifting gear net skiff overshoot rope and bridles, and heaving lines purse rings or clips purse rope wire clamps.
Traditional fishing methods, tools or equipment may include:	baited woven fishing lines with bone or metal hooks collection by hand constructed/manipulated water bodies for aquaculture free diving harpoons or spears modern equipment (e.g. powered vessels) can also be used to overcome OHS, animal welfare and other hazards stick or brush hide traps wooden rafts or canoes wooden stick or rock fish traps woven nets, pots or traps.
Criteria may include:	absence or breakage of gear components amount of catch per unit of effort amount of catch in comparison with other vessels ease of deployment and retrieval for beach seines and gill nets: symmetry of sweeps, head ropes or foot ropes for demersal fish and prawn trawls: amount of debris in the net asymmetry between nets or each side of a net degree and character of polish on boards, sweep and ground gear the symmetry of: bridles foot ropes ground gear head ropes sweeps warps for purse seines: shape of: bridles head ropes foot ropes pursing gear for traps and pots, hand operated line fishing gear: determining and monitoring tolerance to distortion of gear components, holes in gear material, and wear of gear components quality of by-catch reduction gear and lifting gear species composition of catch.
Factors may include:	depth estuary condition excessive by-catch length of towing ground moon phase predators and other disturbances proximity to appropriate fishing ground: bait species bottom growth rock, sand, gravel or mud steepness or flatness proximity to hook-ups proximity of other vessels tides and current season swimming speed of target species symmetry of vessel to gear when shooting, towing and hauling water character: fish feeding group and bait species temperature, structure, colour and clarity water mass or structures weather wind.
Monitored may include:	fish herding by 'splashing' fishing device position in relation to target fishing site ground contact net hauling speed and direction other vessels time, distance and angle of gear to vessel using electronic detection equipment, such as: echo sounder gear ranging equipment and displays lights net sonar or sounder positioning systems water temperature measuring and positioning device vertical and horizontal dimensions of the gear vertical and horizontal warp or rope angle vessel towing speed and direction visual and electronic position fixing methods.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH311A Operate vessel deck machinery and lifting appliance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves operating basic deck machinery and lifting appliances aboard an aquaculture or fishing vessel, including loading and discharging goods, rope work, assisting in mooring operations, and operating cranes, winches, capstans and windlasses. Licensing, legislative, regulatory or certification requirements may apply to these duties. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking these duties.

Application of the Unit

Application of the unit	This unit has application to skippers, engineers and deckhands who operate vessel deck machinery and lifting appliances aboard a vessel where a licence or permit is not required. Units for load shifting that require operators to meet regulatory requirements are covered by specific units from TLI07 Transport and Logistics Training Package. Several such units are imported into this version of the SFI10 Seafood Industry Training Package: Work is performed under general supervision. It involves the application of routine principles and procedures to the operation of load handling machinery and appliances in a variety of operational contexts. If work involves entering dangerous and enclosed spaces safe work policy and procedures must be followed. 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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Use and maintain ropes, slings and chains used for lifting or hauling operations	1.1. Operations are carried out safely. 1.2. Rope, sling and chain materials, methods of construction, measurement methods, physical characteristics and common areas of use are correctly identified for the operation. 1.3. Load is constantly monitored to ensure load and structural stability 1.4. Ropes, slings and chains are checked for wear, maintained and stowed correctly. 1.5. Ropes, slings and chains are used for lifting or hauling operations according to their correct application. 1.6. Routine post-operational equipment checks are carried out according to manufacturer specifications.
2. Operate cranes, winches, capstans and windlasses	2.1. Operations are undertaken according to safe operating procedures of the enterprise and manufacturer guidelines. 2.2. Cranes, winches, capstans and windlasses are selected, as appropriate to their design specifications, checked and prepared for operation prior to use. 2.3. Required signals are correctly given, interpreted and followed according to appropriate Australian standards. 2.4. Securing of the vessel at anchor, to another vessel, to a sea cage or wharf is carried out according to established safety rules and regulations. 2.5. Load mass is assessed and correlated with lifting capacity of equipment being used throughout proposed operation. 2.6. Cranes, winches, capstans and windlasses are safely operated to carry out lifting or hauling operations. 2.7. Work area is kept free of loose ropes, wires and debris throughout all operations. 2.8. Equipment controls are operated smoothly.
3. Maintain the stability of the vessel whilst conducting lifting or hauling operations	3.1. Stability data is accessed and correctly interpreted. 3.2. Stability criteria are applied whilst conducting lifting and hauling operations. 3.3. Vessel stability is monitored against criteria appropriate to the type and nature of the operation. 3.4. Appropriate and prompt action is taken where stability factors have or could exceed acceptable safety limits. 3.5. Special precautions are taken where vessel operations may affect the stability and watertight integrity of the vessel. 3.6. Timely and appropriate action is taken in anticipation of environmental changes that may affect the stability of the vessel. 3.7. Appropriate action is taken in emergency situations to maintain the stability of the vessel within safe limits. 3.8. Instructions to others concerning vessel stability and related action are appropriate, timely, clear and concise.
4. Shut down and stow deck machinery and lifting equipment	4.1. All deck machinery and lifting and hauling equipment components are checked for any signs of deterioration or damage according to company guidelines and manufacturer instructions. 4.2. Damaged or worn equipment is segregated and reported to an authorised person for testing/repair/destruction. 4.3. Lifting and hauling equipment is correctly stowed and secured according to company policy and procedures and manufacturer instructions 4.4. Deck machinery and equipment is immobilised and secured for travel according to manufacturer instructions, workplace guidelines and regulatory requirements 4.5. Required workplace records are updated accurately and promptly and processed according to workplace procedures. 4.6. All certified lifting equipment is regularly checked and authorised according to government OHS regulations.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying fatigue management knowledge and techniques applying precautions and required actions to minimise, control or eliminate hazards that may exist during the operation of deck machinery and lifting equipment assisting in different types of mooring operations checking and replenishing fluids and carrying out lubrication processes in the course of work activities communicating effectively with others when operating deck machinery and equipment completing documentation related to the operation of lifting equipment implementing contingency plans for unanticipated situations that may arise when operating deck machinery and lifting equipment interpreting and following operational instructions and prioritising work letting go and weighing anchor modifying activities depending on differing operational contingencies, risk situations and weather conditions monitoring performance of deck machinery and lifting equipment and taking appropriate action, where required operating electronic communication equipment to required protocol promptly reporting and/or rectifying any identified problems, faults or malfunctions that may occur when operating deck machinery or lifting equipment according to regulatory requirements and workplace procedures reading and interpreting instructions, procedures, information and signs relevant to the operation of the deck machinery on board the vessel selecting and using required PPE conforming to industry and OHS standards servicing equipment in terms of maintenance schedule and standard operating procedures (SOPs) using different anchoring and mooring winches using and identifying synthetic rope and wire mooring lines: back springs bow and stern ropes breast lines fore and aft springs using and maintaining ropes and wires: coiling and stowing ropes using appropriate knots, bends and hitches and securing arrangements using power operated equipment: capstans cranes and derricks winches associated with fishing working collaboratively with others when operating deck machinery and lifting equipment. Literacy skills used for: reading safety rules and regulations. Numeracy skills used for: estimating safe working loads of ropes, wires, chains and slings reading levels of tanks and void spaces reading temperature-monitoring devices.
Required knowledge
how to maintain the stability of a vessel information relating to: application of relevant agreements, codes of practice or other legislative requirements company work procedures concerning the setting up and rigging of lifting equipment on board the vessel different configurations of mooring lines for various parts of a vessel hazards that could occur if the operation is not controlled properly relevant OHS and environmental procedures and regulations status of safety equipment the method of operation of cargo lifting and securing equipment principles relating to: how a vessel is made fast to the wharf, sea cage or another vessel mooring systems, including the specific functions of the mooring leads the correct application of common knots, bends and hitches procedures relating to: operating powered equipment in all modes, including emergency operation operation of deck machinery and lifting equipment applications, capacities, configurations, safety hazards and control mechanisms preparing deck machinery for use in ambient conditions problems that may arise when operating deck machinery or lifting equipment and actions that should be taken to prevent or solve them splicing rope and tying common knots, bends and hitches.

Evidence Guide

EVIDENCE GUIDE
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: assist in mooring operations communicate effectively with others when operating deck machinery and lifting equipment safely operate vessel deck machinery and lifting appliances according to enterprise procedures and manufacturer guidelines whilst maintaining the stability of the vessel. Assessment must confirm knowledge of: correct application of common knots, bends and hitches factors that affect the stability of a vessel principles of maintaining stability whilst operating vessel deck machinery and lifting appliances OHS hazards and control mechanisms associated with the operation of vessel deck machinery and lifting appliances operation principles of deck machinery and lifting equipment principles relating to mooring systems.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: appropriate ropes, slings and/or chains other crew relevant vessel deck machinery and lifting appliances and associated manufacturer guidelines and enterprise procedures for its use vessel or simulator that can respond to a range of stability variables.
Method of assessment	The following assessment methods are suggested: third-party evidence from supervisor practical simulated activities on shore range of appropriate activities undertaken on a vessel and documented in a log written and/or oral tests.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 business or workplace operations, policies and practices environmental hazard identification, risk assessment and control OHS hazard identification, risk assessment and control.
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.
ESD principles may include:	controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing energy use reducing emissions of greenhouse gases reducing use of non-renewable resources 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:	hard hat or protective head covering non-slip and waterproof boots (gumboots) or other safety footwear sunscreen, protective eyewear, glasses and face mask uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons, and gloves) two-way radios high visibility clothing
Operations may include:	anchoring: emergency letting go and recovery routine anchor winches at sea and ashore cable and rope winches communications and signalling day or night hydraulic, electric and mechanical in a variety of weather conditions mooring: mooring and unmooring to a single point berthing and unberthing to a wharf berthing and unberthing to a sea cage berthing and unberthing to another vessel adjustment from both fore and aft mooring positions rigging and recovering means of access to the vessel net haulers pot or trap haulers powered winch, capstan and windlass three, four or eight-strand rope vessel mounted crane wire rope.
Enterprise and manufacturer guidelines may include:	communications technology equipment, oral, aural or signed communications competency standards and training materials induction documentation job specifications and procedures manufacturer specifications for deck machinery, lifting and hauling equipment material safety data sheets (MSDS) operations manuals for deck machinery, lifting and hauling equipment personal and work area work procedures and practices safe working load (SWL) and working load limit (WLL) workplace operating procedures and policies.
Environmental changes that may affect vessel stability may include:	movement of: equipment goods/cargo materials other vessel traffic sea cage vessel as a result of weather or sea conditions.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH312A Perform breath-hold diving operations

Modification History

Release	TP Version	Comment
1	SFI11v2	Initial release. Supersedes and is not equivalent to SFIFISH307C Perform breath-hold diving operations

Unit Descriptor

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 of the Unit

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 protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

HLTFA311A	Apply first aid

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

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 and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills include: 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 to complete records numeracy skills to make calculations associated with dive, such as depth, time, duration of submersion and number of dives
Required knowledge
Required knowledge includes: 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 Guide

EVIDENCE GUIDE
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

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

Unit Sector(s)

Fishing operations

SFIFISH401C Locate fishing grounds and stocks of fish

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves locating the fishing environment and concentrations of fish and positioning the fishing operation. 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 of the Unit

Application of the unit	This unit has application to the fishing and fishing charter sectors. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Position operation to optimise fishing opportunity	1.1. Position of vessel is accurately determined within the limitations of equipment and methods available. 1.2. Vessel is positioned at decided location at correct time for fishing operations. 1.3. Vessel position is maintained within areas of safe operation. 1.4. Vessel is positioned to take account of all relevant environmental factors. 1.5. All sources of relevant information are obtained to aid decision making. 1.6. Area of operation is altered in response to available information to optimise fishing opportunity. 1.7. Vessel position complies with all relevant state, territory and federal regulations.
2. Detect and identify fish concentrations and suitable fishing environments	2.1. Electronic aids are operated to optimise available information. 2.2. Available indications are interpreted to extract all available relevant information. 2.3. Size, density, position and movement of fish concentrations are accurately determined within the limitations of available information. 2.4. Relevant environmental factors are accurately determined within the limitations of available information. 2.5. Fishing environment selected is appropriate to target species and fishing gear.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
fixing position on navigational charts or electronic plotters forecasting weather using hydro-acoustic equipment using information from radio direction finder using other electronic devices to gather information using ranges and bearings from RADAR. Literacy skills used for: keeping and reviewing records. Numeracy skills used for: accessing and interpreting information, such as graphs and tables showing abundance calculating time, speed and distance.
Required knowledge
calculation of the times required for movement effects of environmental factors factors affecting the fishing operation fishing gear types and their effect on the environment interpretation of information from electronic systems operation and adjustment of fish-finding equipment operation of position fixing equipment and methods relevance of environmental factors sources of information and the means of accessing them visual indications of fish concentrations

Evidence Guide

EVIDENCE GUIDE
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: locate fishing grounds and concentrations of target species of fish and to position the fishing operation or vessel obtain, correct and plot position lines and positions on navigational and fishing charts use accepted methodologies to detect fish concentrations match the configuration of fishing gear to the target environment and species. Assessment must confirm knowledge of: requirements, regulations, recommendations and fisheries information for best potential fishing outcome all relevant environmental considerations.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: electronic aids for locating fish navigational and fishing charts real or realistically simulated fishing operation.
Method of assessment	The following assessment methods are suggested: logs of fishing operations notated charts explaining where fish stocks were located presentation (written or verbal) explaining how fishing grounds and fish stocks were located catch records from a number of fishing operations. Supplementary evidence can be gathered from: third-party reports interviews.
Guidance information for assessment	This unit may be assessed holistically with SFIFISH402C Manage and control fishing operations, and other units within a qualification.

Range Statement

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:	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 Indigenous native title, land claims and cultural activities, including fishing by traditional methods imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA) 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 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 OHS hazard identification, risk assessment and control product quality assurance: correct naming and labelling (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 the use and recycling of water, and managing water quality and quantity 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 organisms 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 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).
Position fixing methods may include:	electronic visual.
Safe operations may include:	within the range and level of exposure to prevailing and anticipated weather conditions appropriate to the vessel: condition crew power size.
Environmental factors may include:	bottom type current light levels lunar phase physical obstacles (e.g. other vessels and mooring lines) tide time of day, month and year water depth water temperature, salinity, colour and clarity weather wind speed and direction.
Sources of relevant information may include:	own vessel's performance records, including crew experience other vessel's performance records research data: industry information research papers.
Electronic aids may include:	echo sounder position determining devices sonar temperature sensors and information.
Available indications may include:	electronic visual.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIFISH402C Manage and control fishing operations

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves ensuring compliance with relevant regulations and managing the crew and vessel during fishing operations. 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 of the Unit

Application of the unit	This unit has application to the fishing sector. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Manage crew during fishing operations	1.1. Sufficient qualified and competent crew members are marshalled at the worksite prior to beginning operations. 1.2. Crew members are fully informed by clear, timely and accurate communication of their responsibilities at all stages of the fishing operation. 1.3. Activities are coordinated into a sequence that ensures safe and efficient operation. 1.4. Unsafe, environmentally hazardous or inefficient practices are identified and rectified. 1.5. Abnormal situations are recognised and crew is promptly and clearly instructed to minimise the danger to crew and vessel and the disruption to operations.
2. Control the vessel during fishing operations	2.1. Safety of the vessel and crew is maintained. 2.2. Vessel is orientated according to fishing operations, wind, sea and current to maximise safety. 2.3. Fishing operation is positioned to minimise interference with others. 2.4. Vessel speed is controlled according to fishing operations and prevailing weather and sea conditions at all stages of the operation to maximise safety. 2.5. Effects of abnormal situations on crew, environment and vessel safety and disruption to operations are minimised. 2.6. Vessel stability is maximised during all stages of the fishing operation.
3. Manage the compliance with regulations	3.1. Crew is managed to comply with all relevant regulations. 3.2. Catch reporting systems are used according to fisheries regulations. 3.3. Vessel monitoring systems are used according to fisheries regulations. 3.4. Advice is offered to develop industry policy, regulations and procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
conducting a safe and efficient operation consulting and incorporating appropriate regulations into work practices controlling the vessel and crew in any particular fishing operation identifying fishing operations by vessel recognition and gear identification features organising personnel into an efficient operation providing oral and written instructions for routine and emergency situations by day, night and in varying weather conditions. Literacy skills used for: consulting regulations providing written instructions. Numeracy skills used for: reading gear identification numbers reading vessel identification numbers.
Required knowledge
communication systems, including hand signals crew numbers required for safe operation dimensions and likely movement of other fishing operations encountered effects of loading on stability effects of vessel orientation on vessel movement and stability requirements for safe working techniques and procedures for dealing with abnormal operating conditions usual locations of gear identification features vessel speed requirements for fishing operations and safety.

Evidence Guide

EVIDENCE GUIDE
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: ensure compliance with relevant regulations and manage the crew and vessel during fishing operations conduct a safe and efficient fishing operation under varying conditions and situations deal with abnormal situations coexist with other fishing operations. Assessment must confirm knowledge of: relevant regulations operating principles of gear common to the operational area.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: fully operational fishing vessel confronting a wide range of situations.
Method of assessment	The following assessment methods are suggested: logs of fishing operations journal of reflections on responses to abnormal conditions portfolio of management-related records, documents and reports. Supplementary evidence can be gathered from: third-party reports minutes and meeting reports interview.
Guidance information for assessment	This unit may be assessed holistically with SFIFISH401C Locate fishing grounds and stocks of fish, and other units within a qualification.

Range Statement

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:	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 Indigenous native title, land claims and cultural activities, including fishing by traditional methods imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA) 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 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 OHS hazard identification, risk assessment and control product quality assurance: correct naming and labelling (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 the use and recycling of water, and managing water quality and quantity 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 organisms 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 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).
Crew may include:	deckhands engineers mates.
Communication may include:	hand signals sound signals: for shooting gear hauling gear lifting of load unsighted verbal.
Abnormal situations may include:	abnormal loads coming fast emergency retrieval of gear fouling of gear lost gear severe weather.
Safety may include:	within safe, navigable waters within the limits of crew competence within the limits of the vessel's size, power and condition within the range of prevailing and anticipated weather conditions appropriate to the vessel.
Stability may be maximised by	controlling free surface controlling water tight integrity docking a vessel freeing water from decks lifting and distributing heavy weights reserving freeboard.
Advice may include:	training crew members raising and having input into issues with industry or government delegates completing industry surveys participating in port or commodity group meetings participating in state, territory or national policy development meetings.
Industry policy, regulations and procedures may include:	enterprise policy and procedures industry codes of practice management enforcement policy and regulations resource management policy skills and qualifications development.

Unit Sector(s)

Unit sector	Fishing operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD401B Develop and promote knowledge of the industry sector

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of an industry sector leader to keep up-to-date with current and emerging industry sector developments and to disseminate and present information effectively to industry members and at public forums. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for seafood industry stakeholders who represent their industry sector in public and industry forums. This unit is one of six sector leadership units at Certificate IV level. The leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Build and maintain a detailed knowledge of the sector	1.1. Knowledge of key products, equipment, supply chain, stakeholders and other organisations, resource management processes and policies, work policies and practices, resource management processes/policies, legislation and regulations and other industry sectors is developed and maintained. 1.2. Likely sources of information are identified and accessed as required. 1.3. Relevant historical events, and the sensitivities and positions of the people involved, are recalled and applied.
2. Assess new developments	2.1. Emerging issues of potential significance to the industry are identified and researched. 2.2. Relevant research findings are assessed for significance to the sector. 2.3. The opportunities and risks of new developments are identified and assessed. 2.4. The views of other stakeholders and interest groups are identified and assessed for their potential benefit or impact. 2.5. Risk mitigation strategies are developed in consultation with other sector members.
3. Disseminate information to best effect	3.1. Broad sector awareness and interest in key issues are promoted by providing regular and timely information. 3.2. Accurate and balanced information is disseminated to other stakeholders using language, style and format that are readily understood.
4. Present information at public forums	4.1. Appropriate forums are selected to present industry positions. 4.2. Reliable information and advice are obtained to prepare appropriately focused presentations. 4.3. Presentations are made at public forums using language and delivery styles that have been adapted to meet the needs of the audience.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing the relevance, accuracy and shortcomings of information and discerning trends, issues and implications assessing the risks and opportunities implicit in new information communicating to present information to diverse audiences explaining ideas and concepts to a wide range of audiences identifying target groups that can use industry information to good effect presenting and distributing information to stakeholders using effective strategies researching industry information tapping into a wide range of information sources writing clear, plain-English summaries of industry information.
Required knowledge
basic environmental and resource management procedures, regulations and codes of practice relevant to the specific sector within the seafood industry changing customer expectations and buying patterns certification programs ecologically sustainable development (ESD) principles and practices, such as Environment Australia protocols employment and workplace safety legislation and regulations that impact on the seafood industry key processes or steps in the seafood supply chain key seafood industry political processes and stakeholders, including individuals, interest groups and organisations links between and interdependence of key processes in the seafood supply chain major historical events that have shaped the seafood industry over time methods of disseminating information to best effect new and emerging processes, technology and quality or environmental requirements other sectors in the seafood industry and their supply chains price movements and seasonality of competing products and supplies processes for identifying stakeholders and opinion leaders products, including species and correct marketing names scientific and economic concepts relating to fisheries management, including maximum sustainable yield, maximum economic yield and technology creep work regime, typical equipment used and unique aspects relevant to sector or geographic area.

Evidence Guide

EVIDENCE GUIDE
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: build knowledge by researching information from a wide range of sources on key matters relating to the sector analyse information for gaps, accuracy and industry significance be proactive by recognising threats and opportunities affecting the sector provide timely and appropriate information and advice to sector members and other stakeholders. Assessment must confirm current working knowledge of: the sector, organisations, representatives and political processes relevant to the industry sector.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace or in a simulated work environment. Resources may include: relevant legislation and regulations fisheries management or research reports.
Method of assessment	The following assessment methods are suggested: evidence from leadership or other appropriate training programs or courses feedback from stakeholders regarding accuracy, timeliness and relevance of information provided by the candidate interview and oral questioning observation of an oral presentation made by the candidate review of a project that describes the candidate's research and analysis of a topic or issue review of articles, reports, advice and other industry information written by the candidate.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Products may include:	crustaceans fish and related products (e.g. roe) live and dead seafood manufactured foodstuffs (e.g. canned seafood and soups) miscellaneous invertebrates shellfish molluscs and related products (e.g. pearls) ornamental and display aquatic plants and animals reptiles and related products (e.g. skins) seaweed, aquatic plants and algae.
Equipment may include:	aquaculture, ornamental or holding machinery and equipment communication equipment, including computers fishing gear manufacturing, processing, transport and refrigeration equipment packing and storage equipment and containers safety gear and personal protective equipment (PPE) vessels wholesale and retail equipment.
Supply chain may include:	auction/wholesale and retail consumption cultivate and grow/culture harvest or catch live holding and display process transport and storage.
Stakeholder and other organisations may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature cooperatives, marketing bodies and associations current and potential customers, clients and suppliers ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory, local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Relevant legislation and regulations 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 land, buildings and vehicle operations: 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 maritime, vessel and occupational diving operations: Australian occupational diving standards and codes of practice 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 occupational health and safety (OHS) hazard identification, risk assessment and control product quality assurance: correct naming and labelling (country of origin, Australian Fish Names Standard and eco-labelling) correct quantities, sizes, other customer requirements third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).
Industry sectors may include:	aquaculture fisheries compliance foreign fishers and companies importing, exporting, trading and marketing Indigenous Australian fishers ornamentals and aquaria post-harvest: live holding or display processing transport and distribution wholesale and retail vessel operations wild catch fisheries, including fishing charter operations.
New developments may include:	climate change economic change legislative and resource management changes new products, markets, processing, packaging and equipment political issues proposed policy changes quality and environmental requirements research findings technological change third-party accreditation or certification.
Information may include:	discussion of issues: at port, sector, cooperative and community meetings with industry groups and government representatives verbal information (face to face and telephone) websites, Facebook, Twitter and other online networks written information (electronic, SMS, memos, reports, newsletters, surveys, media releases, posters and brochures).
Presentation may include:	clarity of message humour and entertainment value preparation, including knowledge of the subject matter and suitability of presentation for target audience or occasion presentation aids (e.g. handouts, overhead transparencies, slides, PowerPoint, CDs, DVDs and videotapes) punctuality and personal appearance responses to questions tone and volume of voice use of language and explanations.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD402B Negotiate effectively for the sector

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of an industry sector leader to develop networks of key contacts and to communicate and exchange information with the objective of developing and negotiating sectoral positions to best effect. The leader will be required to represent and negotiate for the sector at meetings with other stakeholders. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for seafood industry stakeholders who represent their industry sector in public and industry forums. This unit is one of six sector leadership units at Certificate IV level. The leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain effective networks with individuals	1.1. A network of contacts is developed, maintained and used by taking the time to talk and listen to stakeholders and other organisations. 1.2. The benefits of a diversity of views are valued and used to build a broad perspective of the industry sector. 1.3. Cooperation is encouraged between sectoral interests by identifying mutual benefits.
2. Communicate clearly	2.1. Stakeholder information needs are clarified and the leader's sector's position is prepared. 2.2. Language is used appropriate to the situation. 2.3. Active listening is used to seek stakeholder input and achieve a balanced exchange of views. 2.4. Feedback is sought at the time to ensure that the views expressed by all stakeholders have been understood.
3. Negotiate persuasively	3.1. Key individuals and target groups that can advance industry interests and procedures are identified. 3.2. Realistic positions and supporting arguments are prepared in advance in anticipation of the likely expectations and points of negotiation of other stakeholders. 3.3. Values, concerns and views of others are respected and lines of communication are kept open. 3.4. Differences of opinion are acknowledged to encourage the rigorous examination of all options. 3.5. Negotiations are kept focused on key issues and moving towards a final resolution.
4. Participate effectively in meetings	4.1. Attendance at meetings is prepared and planned. 4.2. Meeting procedures are followed. 4.3. Accurate and balanced information is provided to add constructively to debate. 4.4. Consensus and compromise are sought to achieve agreed outcomes. 4.5. Agreed outcomes of meetings are adhered to and disseminated to other sector members.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
achieving outcomes in meetings through adherence to meeting procedures and seeking consensus and compromise acknowledging disagreements and the views of others and dealing constructively with differences compromising to achieve realistic and achievable outcomes consulting and encouraging involvement and commitment within the sector encouraging the exchange of views and information through active listening and effective questioning techniques ensuring that negotiations stay focused and do not collapse unnecessarily ensuring that the intended message is delivered and that key points are covered identifying and liaising with key people from stakeholder groups, other organisations and government making a strong case without overselling or becoming personal or aggressive providing verbal and written communication that is clear and concise.
Required knowledge
available public and community forums government legislation and budget processes government organisations, processes and communication channels information and resources available in the industry and within the organisation political parties, platforms and processes principles of negotiation, mediation, conflict resolution and incident de-escalation structured and inclusive meeting procedures the range of stakeholder organisations and their interests.

Evidence Guide

EVIDENCE GUIDE
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: communicate clearly with key individuals, target groups and the government to position the industry to best effect listen actively, understand the information needs of others and adapt communication to suit prepare for and participate in meetings to obtain effective outcomes negotiate and lobby persuasively review evidence from leadership or other appropriate training programs or courses negotiate constructively by acknowledging the legitimate positions of other stakeholders.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace or in a simulated work environment.
Method of assessment	The following assessment methods are suggested: feedback from stakeholders about the candidate's ability to participate in meetings feedback from stakeholders about the capability of the candidate to establish rapport and negotiate effectively interview and oral questioning observation of networking undertaken by the candidate review of industry information prepared by the candidate role-plays and responses to scenarios.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Stakeholders and other organisations may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies, and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature cooperatives, marketing bodies and associations current and potential customers, clients and suppliers ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups, and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory, and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Diversity of views may include:	achievement of economically sustainable development (ESD) of the species achievement of the commercial viability of fishing or aquaculture operators conservation of the species humane slaughter and animal welfare maintenance of the ecosystem implementation of adaptive management strategies that reflect uncertainty in scientific and other data recognition of the interests of other users of the ecosystem resource access and use of non-renewable resources (e.g. water and fuel).
Industry sector may include:	aquaculture fisheries compliance foreign fishers and companies importing, exporting, trading and marketing Indigenous Australian fishers ornamentals and aquaria post-harvest: live holding or display processing transport and distribution wholesale and retail vessel operations wild catch fisheries, including fishing charter operations.
Meetings may include:	cooperative or other organisation's board meetings meetings with industry groups, researchers and government and political representatives port, sector, community and service club meetings public forums regional, state, territory and national policy development meetings resource management groups, including fishery MACs, Landcare, Bushcare, Coastcare and Seacare catchment management group meetings

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD403B Demonstrate commitment and professionalism

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of industry sector leaders to invest time and energy beyond their commercial interests to achieve outcomes for the benefit of the sector. Leaders must be ethical and professional in their dealings with others and appreciate the benefits of cultural diversity for their sector. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for seafood industry stakeholders who represent their industry sector in public and industry forums. This unit is one of six sector leadership units at Certificate IV level. The leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Exhibit professionalism	1.1. Open, honest and ethical dealings with stakeholders are demonstrated through personal example. 1.2. Industry goals are placed above self-interest or gain and conflicts of interest are declared promptly. 1.3. Personal commitment and loyalty to the industry are shown by supporting agreed goals, other leaders, colleagues and staff. 1.4. Leadership is demonstrated by inspiring others to participate in the achievement of common goals. 1.5. Information gained through own position is used sensitively and in the best interests of the industry.
2. Make a commitment to achieve outcomes	2.1. A strong personal commitment to achieving industry sector objectives is made, while balancing personal and work commitments. 2.2. Effective time management is demonstrated. 2.3. A commitment is made to learning and continuous improvement.
3. Demonstrate diplomacy, integrity and ethics	3.1. The sharing of knowledge and expertise is demonstrated through personal example. 3.2. Conflict is managed constructively, impartially and with a minimum of fuss. 3.3. Respect is engendered through ethical values and honest actions and speech.
4. Work effectively with cultural diversity	4.1. Cultural diversity is respected and promoted as an integral part of the industry. 4.2. Individuals are encouraged to promote their own qualities or backgrounds. 4.3. Communication styles are modified to accommodate diverse audiences.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
developing morale and motivating groups inspiring, enthusing, encouraging and praising others learning from others and from past mistakes respecting and valuing individual differences seeking feedback and using this for continuous improvement taking responsibility for achieving outcomes and moving the sector forward willingness to challenge ideas and confront issues, barriers and obstacles willingness to follow as well as to lead working outside one's comfort zone.
Required knowledge
benefits of diversity to sector and general community codes of practice or ethics and conflicts of interest interpersonal interactions involving verbal and non-verbal communication learning processes and skill development strategies motivation techniques range of leadership styles and follower behaviour team-building strategies time-management techniques working with groups.

Evidence Guide

EVIDENCE GUIDE
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: cope with stress demonstrate commitment to continued learning demonstrate ethical dealings with stakeholders demonstrate professionalism and commitment to sector goals and codes of practice demonstrate determination, motivation and persistence in achieving outcomes maintain energy and long-term commitment remain focused on agreed objectives and goals even in difficult circumstances respect and harness individuality and diversity to benefit the sector.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace or in a simulated work environment.
Method of assessment	The following assessment methods are suggested: interview and oral questioning role-plays and responses to scenarios feedback from stakeholders about the candidate's professionalism, respect for diversity, ethical dealings with others and leadership through personal example review of professional development activities undertaken by the candidate review of the candidate's diaries and planning to evaluate time management.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Stakeholders may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies, and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature cooperatives, marketing bodies and associations current and potential customers, clients and suppliers ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups, and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences, relevant ministries, government departments (federal, state or territory and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Personal example may include:	consideration, praise and encouragement ethics, integrity, honesty and sincerity listening, sensitivity, warmth, humour and empathy mediation and conciliation networking organisational protocol professional manner and personal appearance responding to deadlines and returning calls promptly safety (food and occupational) willingness to become involved working with cultural diversity.
Conflicts of interest may include:	bribery, gifts and entertainment conflicting directorships or membership of organisations favours for friends and relatives improper use of information insider trading political activity.
Leadership qualities may include:	awareness of own strengths and weaknesses empathy and social skills inspiration and motivation of others motivation, passion and optimism for achieving goals resilience, adaptability and intuition self-awareness shared leadership responsibility and delegation.
Time management may include:	breaking tasks in to a logical sequence of manageable activities delegating roles and responsibilities maintaining a systematic approach keeping diaries and journals setting priorities.
Learning opportunities may include:	coaching and mentoring job, role and task rotation participation at industry forums, workshops and seminars participation in ecosystem, fishery or aquaculture management committee meetings participation in leadership programs and resource management courses participation in work groups attached to committees shadowing or witnessing tertiary and technical training to upgrade skills and qualifications.
Ethical values may include:	diligence economy and efficiency honesty, openness, trustworthiness and confidentiality integrity, objectivity and impartiality probity and compliance procedural fairness respect for individual differences and cultural diversity respect for the law and natural justice responsibility, accountability and corporate governance.
Benefits of cultural diversity may include:	cultural enrichment and inclusion greater range of available views, ideas and strategies retention of broad stakeholder interest and support stronger community and public awareness and involvement wider range of potential leaders.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD407A Provide expert information to a resource management group

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of resource management group or committee participants to provide constructive information and advice at meetings based on their expertise, knowledge and experience of a sector within the seafood industry. Participants must ensure that colleagues within their industry sector are informed of the group's developments and seek their input and feedback. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for seafood industry stakeholders who represent their industry sector in natural resource management groups, and other public and industry forums. This unit is one of six sector leadership units at Certificate IV level. The leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Build and maintain a detailed knowledge of an industry sector	1.1. Knowledge of products, equipment, supply chain, key stakeholders and other organisations, resource management processes and policies, legislation and regulations and other industry sectors is developed and maintained. 1.2. Likely sources of information are identified and accessed, as required. 1.3. Relevant historical events, and the sensitivities and positions of the people involved, are recalled and applied. 1.4. New developments, including quality and environmental requirements, affecting the sector are identified and assessed for their potential impact.
2. Provide quality information to the committee	2.1. Meeting procedures are observed according to the requirements of the chairperson and the agency. 2.2. Accurate and balanced information is provided to the committee. 2.3. Information is provided to add constructively to the committee discussion or debate. 2.4. Contributions to the meeting are made in a professional and ethical manner.
3. Keep sector informed of committee process	3.1. Interested sector members are informed of meeting outcomes and feedback is sought. 3.2. Confidentiality and sensitivity of meeting processes is respected, where appropriate.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing the relevance, accuracy and shortcomings of information and discerning trends, issues and implications assessing risks and opportunities implicit in new information and developments explaining ideas and concepts to a range of audiences identifying target groups that can use information to good effect presenting and distributing information to constituents using effective strategies researching industry information tapping into a wide range of sources of information.
Required knowledge
basic environmental and resource management procedures, regulations and codes of practice relevant to seafood industry sectors ecologically sustainable development (ESD) principles and practices, such as Environment Australia protocols employment and workplace safety legislation and regulations key seafood industry political processes key seafood industry stakeholders, including individuals, interest groups and organisations key processes or steps in the seafood supply chain major historical events that have shaped the sector over time methods of disseminating information to best effect new and emerging processes, technology and quality or environmental requirements other commercial sectors, species, products and correct marketing names processes for identifying stakeholders and opinion leaders scientific and economic concepts relating to resource management, including maximum sustainable yield, maximum economic yield and technology creep relevant sectors in the seafood industry and their supply chains work regime, typical equipment used and special features of the relevant sector or geographic area.

Evidence Guide

EVIDENCE GUIDE
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: build knowledge by researching information from a range of sources on key matters relating to the industry sector analyse information for gaps, accuracy and industry significance be proactive by recognising existing and potential threats and opportunities affecting the sector provide timely and appropriate information and advice to key stakeholders and other members of the sector. Assessment must confirm current working knowledge of: the sector, organisations, representatives and political processes relevant to the industry sector.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace or in a simulated work environment.
Method of assessment	The following assessment methods are suggested: feedback from chairperson and/or agency member regarding candidate's respect for confidentiality, as required feedback from constituents regarding the candidate's information dissemination feedback from the chairperson and/or other members regarding the accuracy, timeliness and relevance of information provided by the candidate to the committee interview and oral questioning observation of an oral presentation made by the candidate at, for example, port meetings of constituents review of information that candidate may have supplied to the committee or other stakeholders.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Products may include:	crustaceans fish and related products (e.g. roe) live and dead seafood manufactured foodstuffs (e.g. canned seafood and soups) miscellaneous invertebrates molluscs and related products (e.g. pearls) ornamental and display aquatic plants and animals reptiles and related products (e.g. skins) seaweed, aquatic plants and algae.
Equipment may include:	aquaculture, ornamental or holding machinery and equipment communication equipment, including computers fishing gear manufacturing, processing, transport and refrigeration equipment packing and storage equipment and containers safety gear and personal protective equipment (PPE) vessels wholesale and retail equipment.
Supply chain may include:	auction/wholesale and retail consumption cultivate and grow/culture harvest or catch live holding and display process transport and storage.
Stakeholders and other organisations may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies, and third-party auditors cooperatives, marketing bodies and associations commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature current and potential customers, clients and suppliers ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Relevant legislation and regulations 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 land, buildings and vehicle operations: 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 maritime, vessel and occupational diving operations: Australian occupational diving standards and codes of practice 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 occupational health and safety (OHS) hazard identification, risk assessment and control product quality assurance: correct naming and labelling (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).
Industry sectors may include:	aquaculture fisheries compliance foreign fishers and companies importing, exporting, trading and marketing Indigenous Australian fishers ornamentals and aquaria post-harvest: live holding or display processing transport and distribution wholesale and retail wild catch fisheries, including fishing charter operations vessel operations.
Information may include:	discussion of issues: at port, sector, cooperative and community meetings with industry groups and government representatives verbal information (e.g. face to face and telephone) websites, Facebook, Twitter and other online networks written information (e.g. electronic, SMS, memos, reports, newsletters, surveys, media releases, posters and brochures).
New developments may include:	climate change economic change legislative and resource management changes new products, markets, processing, packaging and equipment political issues proposed policy changes quality and environmental requirements research findings technological change third-party accreditation or certification.
Quality and environmental requirements may include:	animal welfare ecologically sustainable fisheries requirements, including population dynamics, fishing impacts and management strategies enterprise standard operating procedures and quality assurance systems food safety, including state or territory food regulations and Australian and New Zealand Food Safety requirements HACCP industry or sector codes of practice legal/regulatory requirements, such as legal limits and quotas personal hygiene.
Professional and ethical manner may include:	acknowledging the roles and accountability of other stakeholders declaring any financial and other self-interest ensuring that contributions are in the best interests of the industry sector, rather than acting as an advocate for an organisation or interest group making time for consultation and meeting preparation observing confidentiality, tact and discretion when dealing with sensitive issues and documents putting views forward in a manner that engenders cooperation and compromise.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD408A Analyse information to develop strategic seafood management options

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of a resource management group member or committee participant to support the achievement of ecologically sustainable development (ESD) strategies for their sector's resources. In analysing information, the resource management group member or committee participant is expected to take into account the legitimate interests of other stakeholders, and to recognise any limitations in scientific data or other information relating to changes or risk to ecosystems. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for seafood industry stakeholders who represent their industry sector in natural resource management groups, and other public and industry forums. This unit is one of six sector leadership units at Certificate IV level. The leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Analyse meeting papers and other information prior to meetings	1.1. Available information is assessed for key points, assumptions and recommendations. 1.2. Questions to clarify critical information and advice are developed in readiness for meetings. 1.3. Additional specialist advice is sought, where necessary. 1.4. Viewpoints expressed by all stakeholders and other organisations are interpreted from a broad industry perspective.
2. Prepare realistic positions and supporting arguments in advance	2.1. The implications of the available information and any proposed strategies for the participant's sector are assessed. 2.2. The likely expectations and points of negotiation of other participants are determined. 2.3. Logical and balanced conclusions are drawn from the available information. 2.4. Practical and sustainable resource management options are planned from a broad industry perspective.
3. Propose strategic approaches to resource management	3.1. Input to management plans is constructive and sympathetic to the interests of all stakeholders. 3.2. The uncertainty and lack of precision of scientific and other information are appreciated and reflected in the selection of management strategies. 3.3. Performance indicators are proposed for preferred options that are consistent with the interest of the broad range of ecosystem users.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying adaptive management strategies to reflect the uncertainty of scientific data assessing a range of alternatives rather than choosing the easiest option communicating industry visions and directions to other stakeholders critically analysing information, summarising the key issues and making sense of them developing solutions and practical strategies that are innovative explaining ideas and concepts to a range of audiences identifying changing circumstances and the need to challenge current industry positions interpreting complex information, including legislation, regulations, business plans, budgets, fisheries and other scientific research data negotiating for consensus or compromise.
Required knowledge
adaptive management strategies relevant government policies impact of change on individuals, groups, organisations and industry policy development and budget processes at commonwealth, state or territory and local level political parties, platforms and processes relevant developments in other industries and sectors relevant legislation, regulations and international treaties and agreements resource management options strategies for consulting and gaining support for industry positions.

Evidence Guide

EVIDENCE GUIDE
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: analyse long-term trends to identify the need to change current industry policies and procedures assess the implications of a particular course of action for other stakeholders and interest groups canvass management strategies that reflect risk and the uncertainty of impacts on the ecosystem challenge traditional thinking and solutions and seek proactive and adaptive approaches develop and promote practical action plans and strategies to achieve the industry's vision and goals evaluate the potential outcomes of strategies in respect to achieving industry goals identify current best practice in other industries and organisations (both within Australia and internationally) identify opportunities for beneficial change take a broad industry view that goes beyond sectors, organisations and individuals.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace or in a simulated work environment.
Method of assessment	The following assessment methods are suggested: feedback from stakeholders about the candidate's contribution to seafood management planning in the sector interview and oral questioning review of articles, reports, advice and other industry information written by the candidate role-plays and responses to scenarios.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Information may include:	discussion of issues: at port, sector, cooperative and community meetings with industry groups and government representatives verbal information (e.g. face to face and telephone) websites, Facebook, Twitter and other online networks written information (electronic, SMS, memos, reports, newsletters, surveys, media releases, posters and brochures).
Stakeholder and other organisations may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature cooperatives, marketing bodies and associations current and potential customers, clients and suppliers ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Participants may include:	chairperson, who may be independent commercial fisher seafood sector members environment and conservation members government or agency members, such as Australian Fisheries Management Authority representatives other community or stakeholder members recreational fisher or resource user members research members traditional fisher or resource user members.
Balanced conclusions may include:	achievement of ESD of the species achievement of the commercial viability of fishing operators conservation of the species implementation of adaptive management strategies that reflect the uncertainty of scientific and other data maintenance of the ecosystem recognition of the interests of other users of the ecosystem.
Resource management options may include:	combination of input and output controls and other sector-specific options input controls for aquaculture, ornamental or holding enterprises: licences or permits for operation open and closed seasons restrictions on intensity of operations, and numbers of culture or holding units within specific area restrictions on translocations of live stock specifications or minimal requirements on equipment input controls for fishing: area closures limited entry open and closed seasons restriction on boat numbers restrictions on gear output controls for aquaculture, ornamental or holding enterprises: information on production returns treatment and disposal of effluents and wastes output controls for fishing: individual transferable quotas total allowable catches.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD409A Negotiate collective outcomes within the resource management group process

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of a resource management group or committee participant to seek agreement within the group's consultative process through mature discussion and negotiation, and having regard for what is best for the sector, the seafood industry and the broader ecosystem. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for seafood industry stakeholders who represent their industry sector in natural resource management groups, and other public and industry forums. This unit is one of six sector leadership units at Certificate IV level. The leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Communicate views in a clear and constructive manner	1.1. Language used in committee meetings is appropriate to the broad range of participants. 1.2. Active listening is used to seek reactions from stakeholders and other organisations. 1.3. Feedback is sought to ensure that the views of all stakeholders have been understood. 1.4. A balanced exchange of views is encouraged.
2. Manage conflict to seek resolution	2.1. A diversity of views is acknowledged and respected. 2.2. Positions are held while appreciating the boundaries of other stakeholders. 2.3. Overall interests of the resource management committee are put above personal and commercial interests. 2.4. Conflict is resolved through meaningful negotiation and compromise, where necessary.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
acknowledging disagreements and the views of others and dealing constructively with differences compromising to achieve 'win-win' outcomes encouraging the exchange of views and information through active listening and effective questioning ensuring that negotiations stay focused and do not collapse unnecessarily ensuring that the intended message is delivered and that key points are covered making a strong case without overselling or becoming personal or aggressive providing verbal communication within the group or committee that is clear and concise.
Required knowledge
principles of negotiation, mediation, conflict resolution and incident de-escalation structured and inclusive meeting procedures.

Evidence Guide

EVIDENCE GUIDE
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: communicate clearly within the resource management group to position the sector to best effect listen actively, understand the information needs of others and adapt communication to suit those needs negotiate persuasively while dealing constructively with differences within the group prepare for and participate in resource management group meetings to obtain effective outcomes.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace or in a simulated work environment.
Method of assessment	The following assessment methods are suggested: feedback from the natural resource management group chairperson and/or other group members regarding the communication and conflict resolution skills displayed by the candidate in committee meetings interview and oral questioning review of information that the candidate may have supplied to the committee or other stakeholders role-plays and responses to scenarios.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Participants may include:	chairperson, who may be independent commercial seafood sector members environment and conservation members government or agency members other community or stakeholder members recreational fisher or resource user members research members traditional fisher or resource user members.
Stakeholders and other organisations may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature cooperatives, marketing bodies and associations current and potential customers, clients and suppliers employer, company directors and other professional associations ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences, schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Exchange of views may include:	achievement of economically sustainable development (ESD) of the species achievement of the commercial viability of fishing operators conservation of the species implementation of adaptive management strategies that reflect the uncertainty in scientific and other data maintenance of the ecosystem recognition of the interests of other users of the ecosystem.
Conflict may arise due to:	Australia's international obligations, including the United Nations (UN) Law of Sea, UN Fish Stocks Agreement and regional fisheries management organisations competing access demands from commercial, recreational and traditional fishing competing demands from several fisheries operating on single ecosystems competing interests of other users of the marine environment, including tourism, coastal development, oil and gas production, shipping and telecommunication cables ecologically versus economically sustainable development other emerging issues, such as animal welfare public and private ownership and access.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD501C Develop and promote industry knowledge

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of a strategic industry leader to keep up-to-date with a broad range of industry knowledge and assess the significance of issues and new developments for the continued growth and wellbeing of the industry as a whole. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for the development of industry leaders involved in strategic management of the seafood industry. This unit is one of seven strategic leadership units at Diploma level. The strategic leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Build and maintain a detailed knowledge of the industry	1.1. Knowledge of key industry sectors, products, equipment, supply chain, stakeholder organisations, people, resource management processes/policies, work practices, legislation and regulations is developed and maintained. 1.2. Likely sources of information are identified and accessed, as required. 1.3. Relevant historical events and the sensitivities and positions of the people involved are recalled and applied. 1.4. State, territory, national and international issues and research findings are analysed for their relevance to the industry.
2. Assess new developments	2.1. Issues of actual or potential significance for the industry are identified and researched, as necessary. 2.2. The risks and opportunities of new developments in industry processes, technology and quality/environmental requirements are considered. 2.3. Emerging stakeholders and interest groups are identified and assessed for their potential benefit or impact. 2.4. Trends in production, marketing, resource management and research are analysed. 2.5. Success and failure in other industries are assessed for their relevance. 2.6. Changing community and customer beliefs, attitudes and expectations are monitored.
3. Disseminate information to best effect	3.1. Accurate and balanced information is disseminated to key target groups using a language, style and format that is readily understood. 3.2. Broad industry awareness and interest in key issues is promoted by providing regular and timely information.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing the relevance, accuracy and shortcomings of information and discerning trends, issues and implications assessing the risks and opportunities implicit in new information explaining complex ideas to a wide range of audiences identifying target groups that can use industry information to good effect presenting and distributing information to stakeholders using effective strategies researching industry information tapping a wide range of sources of information writing clear, plain English summaries of industry information.
Required knowledge
basic environmental and resource management procedures, regulations and codes of practice relevant to the specific sector within the seafood industry changing customer expectations and buying patterns commercial fisheries, aquaculture and other seafood sectors, species and correct marketing names, products, working regime, typical equipment used and unique aspects relevant to sector or geographic area ecologically sustainable development (ESD) principles and practice, such as Environment Australia protocols employment and workplace safety legislation and regulations that impact on the seafood industry key processes or steps in the supply chain for seafood and other aquatic products key seafood industry political processes and stakeholders, including individuals, interest groups and organisations links between and interdependence of key processes in the supply chain for seafood and other aquatic products major historical events that have shaped the industry over time methods of disseminating information to best effect national and international policy approaches to production, processing, marketing, resource management and research new and emerging processes, technology and quality/environmental requirements processes for identifying stakeholders and opinion leaders price movements and seasonality of competing products and supplies sectors in the seafood industry and supply chain scientific and economic concepts relating to fisheries and aquaculture management, including maximum sustainable yield, maximum economic yield and technology creep sustainable energy principles and practices relevant to area of work.

Evidence Guide

EVIDENCE GUIDE
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: analyse information for gaps, accuracy and industry significance be proactive by recognising threats and opportunities affecting the industry build knowledge by researching information from a wide range of sources on key matters relating to industry demonstrate current, working knowledge of industry sectors, organisations, representatives and political processes provide timely and appropriate information and advice to key stakeholders.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace and in a simulated work environment. Resources may include: relevant legislation and regulations fisheries or aquaculture management or research reports.
Method of assessment	The following assessment methods are suggested: feedback from stakeholders regarding accuracy, timeliness and relevance of information provided by the candidate interview and oral questioning observation of an oral presentation by the candidate review of articles, reports, advice and other industry information written by the candidate review of a project that describes the candidate's research and analysis of a topic or issue.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Products may include:	crustaceans fish and related products (e.g. roe) live and dead seafood manufactured foodstuffs (e.g. soups) miscellaneous invertebrates molluscs and related products (e.g. pearls) ornamental and display aquatic plants and animals reptiles and related products (e.g. skins) seaweed, aquatic plants and algae.
Equipment may include:	aquacultural ornamental or holding machinery and equipment communication equipment, including computers fishing gear manufacturing, processing, transport and refrigeration equipment packing and storage equipment and containers safety gear and personal protective equipment (PPE) vessels wholesale and retail equipment.
Supply chain may include:	auction/wholesale and retail consumption cultivate and grow/culture harvest or catch live holding and display process transport and storage.
Stakeholder organisations may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature cooperatives, marketing bodies and associations current and potential customers, clients and suppliers ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Legislation and regulations 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 food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions, and other compliance requirements, including: Australian Exclusive Economic Zone international treaties and agreements 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 land, buildings and vehicle operations: 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 water or land lease, tenure or ownership and use use of chemicals and biological agents use of firearms and powerheads use of utilities, including water, natural gas, electricity and sewage maritime, vessel and occupational diving operations: Australian occupational diving standards and codes of practice 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 occupational health and safety (OHS) hazard identification, risk assessment and control product quality assurance correct quantities, sizes and other customer requirements correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling) third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).
New developments may include:	climate change economic change legislative and resource management changes new products, markets, processing, packaging and equipment political issues proposed policy changes research findings quality and environmental requirements technological change third-party accreditation or certification.
Information dissemination may include:	discussion of issues: at port, sector, cooperative and community meetings with industry groups and government representatives verbal information (e.g. face to face and telephone) websites, Facebook, Twitter and other online networks written information (e.g. electronic, SMS, memos, reports, newsletters, surveys, media releases, posters and brochures).

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD502C Shape strategic thinking

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	Thus unit of competency deals with the capability of the strategic leader to shape and champion the industry's goals and translate these into practical terms that can be widely understood both in the industry and wider community. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for the development of industry leaders involved in strategic management of the seafood industry. This unit is one of seven strategic leadership units at Diploma level. The strategic leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Establish and refine goals and directions for the industry	1.1. Historical patterns of thinking are reviewed when considering strategic issues and canvassing realistic alternative outlooks. 1.2. Strengths, weaknesses, opportunities and threats are considered when developing new ideas, approaches, goals and directions. 1.3. Ownership of industry goals and directions is built by seeking a shared vision and communicating it clearly to stakeholders and the community.
2. Develop practical strategies to achieve goals	2.1. Alternative strategies for reaching goals are canvassed with all stakeholders. 2.2. The merits of each strategy are assessed in anticipation of likely obstacles, potential winners and losers, constraints and overall industry benefits. 2.3. Opinion leaders, decision makers and action takers are identified and their potential inputs assessed. 2.4. Decisions about strategies are made after careful consideration of all relevant information. 2.5. An action plan is developed that sets out the tactics, resource implications, timeframes, responsibilities of those involved and review points. 2.6. Support for strategies is developed by follow-up, lobbying, explaining plans to stakeholders and through seeking shared decision making.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing a range of alternatives rather than choosing the easiest option achieving credibility for the vision and ownership communicating industry visions and directions to stakeholders critically analysing information, summarising and making sense of key issues developing solutions and practical strategies which are 'outside the box' explaining complex ideas to a range of audiences identifying changing circumstances and the need to challenge current industry positions interpreting complex information, such as legislation, regulations, business plans, budgets, fisheries and other research data negotiating for consensus or compromise.
Required knowledge
government and parliamentary processes impact of change on individuals, groups, organisations and industry political context, including parties, platforms and processes policy development and budget processes at commonwealth, state, territory and local level relevant developments in other industries relevant international treaties and agreements, legislation and regulations strategies for consulting and gaining support for industry positions.

Evidence Guide

EVIDENCE GUIDE
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: analyse long-term trends to identify the need to change current industry policy or procedures assess the implications of a particular course of action on other stakeholders and interests challenge traditional thinking and solutions and seek proactive approaches develop and promote practical action plans and strategies to achieve the industry's vision and goals evaluate potential outcomes of strategies for achieving industry goals identify current best practice in other industries and organisations both within Australia and overseas identify opportunities for beneficial change take a broad industry view that goes beyond sectors, organisations and individuals.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace and in a simulated work environment.
Method of assessment	The following assessment methods are suggested: feedback from stakeholders about the candidate's contribution to strategic planning in the industry or organisation review of articles, reports, advice and other industry information written by the candidate review of a project that describes the candidate's research and analysis of a strategic issue.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Strategic issues may include:	animal welfare business continuity and succession community perceptions of industry environmental protection and environmental management genetic modification issues industry and ecosystem co-management and self-management approaches marine and coastal parks, and protected areas native title, land claim legislation and resource access, and traditional fishing new developments, including technological change, new species or products, legislative and fisheries or aquaculture management changes, debate of proposed policies and other political issues, and issues of research findings marketing, including value adding and World Trade Organisation issues recreational and commercial balance resource access security resource sustainability safe food and quality assurance skills development, including competency standards, training and assessment stakeholder perceptions of industry third-party certification wild catch versus aquaculture.
Stakeholder may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature current and potential customers, clients and suppliers cooperatives, marketing bodies and associations ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority. Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Basis for decision making may include:	business case, including cost-benefit, profitability and customer satisfaction current assets and additional capital required ecological and economic sustainability of resources ecosystem management approach funding availability industry ownership, sponsorship and cooperation legality, compliance and probity links with government policies, industry and organisational goals market capability, maturity, strength and opportunity political impact and stakeholder support public interest risk management.
Action plans may include:	action steps and responsibilities of individuals objectives and outcomes resource requirements and budget review points tactics and strategies to achieve objectives timetable for activities.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD503C Cultivate productive working relationships

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of the strategic leader to establish and maintain a wide network of key contacts and work collaboratively with them to further the broad interests of the industry. It also covers the ability to foster and support new leaders. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for the development of industry leaders involved in strategic management of the seafood industry. This unit is one of seven strategic leadership units at Diploma level. The strategic leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop and maintain effective relationships with individuals	1.1. A wide network of contacts is developed and used by taking the time to talk and listen to stakeholders and other organisations. 1.2. The benefits of a diversity of views are valued and used to build a broad industry perspective. 1.3. Common ground is identified to facilitate consensus between sectoral interests and joint ownership of industry goals, strategies and plans. 1.4. Respect is gained by demonstrating high performance standards and providing regular information, feedback and service to stakeholders.
2. Develop influential networks, alliances and partnerships	2.1. Sources of useful expertise and consultative mechanisms are identified to establish contact with other people and sectors and to develop a broader viewpoint. 2.2. Cooperation is harnessed by identifying mutual benefits, agreeing on common goals and joint approaches and through creating 'win-win' outcomes. 2.3. Collaborative relationships that position the industry with key peak bodies, government agencies and individuals are established and maintained. 2.4. Agreements are adhered to and commitments are met to maintain credibility.
3. Demonstrate diplomacy, integrity and ethics	3.1. The sharing of knowledge and expertise is promoted by personal example. 3.2. Genuine rapport with people at all levels is established through allocating sufficient time to listen and talk to them. 3.3. People are treated fairly and with sensitivity to individual differences. 3.4. Conflict is managed constructively, impartially and with a minimum of fuss. 3.5. Respect is modelled through ethical values, honest actions and speech.
4. Work effectively with cultural diversity	4.1. Cultural diversity is respected and promoted as an integral part of the industry. 4.2. Individuals are encouraged to promote their own qualities or backgrounds. 4.3. Communication styles are modified to accommodate diverse audiences.
5. Develop and motivate others	5.1. Emerging leaders and talented people are identified and encouraged with regular feedback and recognition. 5.2. Learning opportunities are provided for emerging leaders through succession planning, effective coaching/mentoring and role rotation. 5.3. Industry-wide initiatives are communicated to encourage and support emerging leaders.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
consulting and encouraging involvement and commitment with the industry encouraging an exchange of views with a broad cross-section of people without attributing blame when things go wrong liaising with key people in community, peak bodies, industry forums and government respecting and valuing individual differences seeking out, identifying, and encouraging people with potential listening to others and establish rapport supporting others to develop their skills and overcome obstacles using communication and greeting protocols in languages other than English working to understand and harness the personality, motivation and diverse qualities of others.
Required knowledge
benefits of diversity to industry and general community government legislation, public policy and programs and budget processes industry organisations and formal and informal networks other stakeholder organisations, including environmental and community organisations learning processes and skill development strategies performance appraisal and monitoring political context, such as parties, platforms and processes.

Evidence Guide

EVIDENCE GUIDE
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: consult, listen actively and be open to a wide range of views develop and maintain a wide range of useful contacts and networks encourage and support others as part of a succession plan establish collaborative relationships provide efficient and responsive feedback to stakeholders and others respect and harnesses individuality and diversity to benefit the industry.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace and in a simulated work environment.
Method of assessment	The following assessment methods are suggested: feedback from colleagues about the candidate's respect for diversity, ethical behaviour and support of emerging leaders feedback from stakeholders about the candidate's ability to establish and maintain effective networks interview and oral questioning role plays and response to scenarios.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Stakeholders and other organisations may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents cooperatives, marketing bodies and associations conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature current and potential customers, clients and suppliers ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences, schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Benefits of a diversity of views may include:	cultural enrichment and inclusion greater range of available views, ideas and strategies improved response to stakeholders retention of broad stakeholder interest and support stronger community and public awareness and involvement wider range of potential leaders.
Collaborative relationships may include:	franchising joint policy statements joint promotion of policies, objectives or services joint ventures partnerships.
Agreements may include:	community consultation strategies financial arrangements government and public relations strategies industry or organisational plans partnership agreements pricing, marketing and export development agreements and alliances research and development needs and priorities resource management strategies training or professional development needs and priorities workplace agreements.
Individual differences may include:	age, gender, sexual preference and marital status culture, race, religion, ethnicity and language educational background, thinking and learning styles expertise, life and work experience, and working styles interpersonal interactions personality types physical and intellectual capability political views socioeconomic status.
Ethical values may include:	diligence economy and efficiency honesty, openness, trustworthiness and confidentiality integrity, objectivity and impartiality probity procedural fairness respect for individual differences respect for the law and natural justice responsibility, accountability and corporate governance.
Cultural diversity may include:	recognition and accommodation of cultural diversity and culture-based belief systems recognition of the linguistic and cultural assets within the population respect for and accommodation of culture, language and religion of others within an Australian legal and institutional framework.
Learning opportunities may include:	coaching or mentoring job, role and task rotation leadership programs participation at industry forums and workshops participation in fisheries management committee meetings participation in working groups attached to committees performance appraisal interviews resource management courses shadowing tertiary and technical training.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD504C Plan and achieve change and results

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of the strategic leader to operate in an uncertain environment, develop plans and translate these into actions leading to real outcomes. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for the development of industry leaders involved in strategic management of the seafood industry. This unit is one of seven strategic leadership units at Diploma level. The strategic leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan for desired change	1.1. Emerging industry requirements are anticipated in a constantly changing environment. 1.2. Sources of knowledge and expertise required to analyse the impacts of change are identified and employed. 1.3. Industry goals, directions and strategies are regularly re-evaluated in response to change, new opportunities and risks. 1.4. Change management approaches adopted by other industries and organisations are evaluated and applied, where useful.
2. Prepare and assess proposals	2.1. Proposals to achieve desired change or results are developed by building on previous experience, new information and participative processes. 2.2. The feasibility of proposals and associated risks, costs and benefits are assessed. 2.3. Assumptions are questioned and alternative courses of action to achieve the same outcomes are considered. 2.4. External skills and expertise are harnessed to undertake specialised analysis, as required. 2.5. Likely resource requirements, funding sources and external constraints are determined. 2.6. Courses of action are determined after careful consideration of all relevant information.
3. Optimise results	3.1. Tasks are broken down into a logical sequence of manageable and time-related activities. 3.2. Detailed plans, timetable and resource requirements are developed and responsibilities assigned. 3.3. Uncertainty is managed by keeping focused on what needs to be done and keeping available options open. 3.4. Appropriate project management strategies and meetings with people involved are used to optimise progress. 3.5. Team commitment to attaining results is built up by providing motivation and celebrating achievements. 3.6. Outcomes are evaluated against agreed criteria and communicated to stakeholders.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing alternative strategies and assessing proposals coaching and mentoring skills explaining complex ideas to a range of audiences identifying opportunities for introducing desirable change managing change through participative processes managing projects, including planning, measurement, review, monitoring and evaluation monitoring current best practice and trends in other sectors and industries to maintain a competitive edge and keep informed about the need for change responding promptly to new situations with feasible strategies and plans.
Required knowledge
accounting and financial documents cost-benefit analysis evaluation methods impact of change on individuals, groups and organisations project management techniques risk assessment methods strategic planning approaches.

Evidence Guide

EVIDENCE GUIDE
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: analyse basic accounting and financial documents break down work into a logical sequence of tasks and time-related activities build in check points and controls to ensure that projects are completed ensure that projects achieve expected outputs or outcomes evaluate costs, benefits and risks of proposals involve others and delegate responsibilities for specific tasks monitor the progress of projects and intervene to refocus people and keep the project on track undertake both short and long-term planning and set realistic times for completion use the expertise of others to supplement own knowledge and advance goals.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace and in a simulated work environment.
Method of assessment	The following assessment methods are suggested: feedback from colleagues about the candidate's ability to obtain the commitment of others feedback from stakeholders about the candidate's contribution to planning for and achieving change in the industry interview and oral questioning review of a project managed by the candidate review of proposals or project evaluations prepared by candidate.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Changing environment may include:	animal welfare issues change in response to opportunities, issues and proposals changing economic conditions climate change ecosystem and resource management strategies emerging organisations, new lobby and interest groups imposed change from legislative, regulatory and trade impacts international treaties and agreements new market, supplier or customer requirements new quality requirements, such as export and food safety new technology, equipment, processing, handling and transport political debate on policies and programs research findings third-party accreditation.
Change management approaches may include:	defining and clarifying objectives and key elements as drivers of change fostering creativity, innovation and feedback incremental versus strategic/quantum shifts involving stakeholders proactive rather than reactive approaches quality assurance, internal auditing and continuous improvement teams strengthening communication processes team building, developing and supporting emerging leaders workshops and facilitated meetings.
Proposals may include:	new conservation and resource access policies new fisheries or aquaculture management proposals new fisheries or aquaculture policies new markets new products, species or fisheries new technology, equipment, plant and processes.
Information may include:	government announcements and reports feedback from stakeholders and staff financial statements and budgets fisheries or aquaculture production and research data industry reports and data legislative, regulatory and organisational constraints market analysis and consumer surveys.
External skills and expertise may include:	accountants, auditors and financial advisers consultants, such as national resources, environmental management and marketing external interest groups, such as the Australian Conservation Foundation government and non-government lawyers other participants in ecosystem management groups, such as Landcare, Coastcare and catchment management groups scientists, economists, logistics and technicians third-party auditors or certifiers.
Project management strategies may include:	ongoing review and optimising progress planning using tools, such as critical path and Gantt charts project budgeting project evaluation and review work breakdown of tasks, roles and responsibilities work schedules, tracking and reporting.
Evaluation may include:	benchmarking with other organisations, industries, government and projects financial accounting and auditing internal and external audits on quality, environment and safety qualitative data, such as consultations, interviews and focus groups quantitative data, such as stakeholder feedback, productivity, resource usage, accidents, incidents and non-compliance surveys and questionnaires.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD505C Communicate with influence

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of the strategic leader to exchange information and views, communicate important messages to industry members, and negotiate and represent industry positions to best effect. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for the development of industry leaders involved in strategic management of the seafood industry. This unit is one of seven strategic leadership units at Diploma level. The strategic leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Communicate clearly	1.1. The authority or mandate to present industry views or position is confirmed. 1.2. Protocols and confidentiality of information are respected at all times. 1.3. Audience information needs are clarified and position is prepared. 1.4. Language used is appropriate for the audience. 1.5. Active listening is used to seek stakeholder and other organisation input and achieve a balanced exchange of views. 1.6. Feedback is sought at the time to ensure that the views expressed by all stakeholders have been understood.
2. Lobby and negotiate persuasively	2.1. Key individuals and target groups are identified for their value to advance industry interests and procedures. 2.2. Realistic positions and supporting arguments are prepared in advance in anticipation of the likely expectations and tactics of others. 2.3. Values, concerns and views of others are respected and lines of communication are kept open. 2.4. Differences of opinion are acknowledged to encourage the rigorous examination of all options. 2.5. A variety of communication styles are used to present industry positions to best effect. 2.6. Mutually beneficial solutions are sought by establishing areas of common ground and potential compromise. 2.7. Negotiations are kept focused on key issues and moving forward towards a final resolution. 2.8. Agreements are adhered to in order to maintain the credibility and trust of others.
3. Participate in, or lead, meetings effectively	3.1. The need for meetings is identified and programmed in response to need. 3.2. An agenda and efficient, inclusive meeting procedures are used to maximise participation and maintain order. 3.3. Summaries of key issues and possible options are prepared and disseminated in advance. 3.4. Agreed outcomes are achieved in the available time by cooperating with others to seek consensus and compromise. 3.5. Outcomes of meetings are promptly summarised for action and distributed to stakeholders, as required.
4. Make key presentations at forums and conferences	4.1. Appropriate forums are selected to present industry positions to best effect. 4.2. Reliable information and advice are obtained to prepare appropriate presentations. 4.3. Language, explanations, media and information/entertainment balance are adapted to meet the needs of the audience. 4.4. Responses to questions are open and honest.
5. Represent the industry to the public and media	5.1. Appropriate media are selected to maximise understanding of industry issues. 5.2. Working relationships are established and maintained with influential individuals and media personnel to arrange effective coverage of industry views and events. 5.3. A positive image of the industry is generated by awareness raising, broadcasting success stories and countering negativity. 5.4. Media releases recognise the competition for news coverage and contain succinct information with a clear industry viewpoint.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
achieving outcomes in meetings through planning, encouraging participation, keeping order and maintaining momentum through documented actions acknowledging disagreements and the views of others and dealing constructively with differences compromising to achieve realistic and achievable outcomes encouraging exchange of views and information through active listening and effective questioning encouraging feedback ensuring that negotiations stay focused and do not collapse unnecessarily ensuring that the intended message is delivered and key points are covered making a strong case without overselling or becoming personal or aggressive presenting information confidently and effectively to individuals and groups in meetings, workshops and other forums providing user-friendly verbal and written communication that is clear and concise.
Required knowledge
industry and organisational protocols for the release of information and communicating with the media and public information and resources available in industry and organisation available public and community forums operation of media political and government organisations, processes and communication channels principles of cross-cultural communication principles of negotiation, mediation, conflict resolution and incident de-escalation structured and inclusive meeting procedures.

Evidence Guide

EVIDENCE GUIDE
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: communicate clearly with key individuals, target groups and the media to position the industry to best effect listen actively, understand the information needs of others and adapt communication to suit negotiate and lobby persuasively prepare for, participate in, and lead meetings to obtain effective outcomes use a range of public and community media and forums to confidently promote the industry.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace and in a simulated work environment.
Method of assessment	The following assessment methods are suggested: feedback from stakeholders about the candidate's ability to participate in and lead meetings feedback from stakeholders about the capability of the candidate to negotiate effectively interview and oral questioning observation of an oral presentation by the candidate review of articles, media releases, presentation aids and other industry information prepared by the candidate role-plays and responses to scenarios.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Stakeholders and other organisations may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature cooperatives, marketing bodies and associations current and potential customers, clients and suppliers ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups and traditional fishing groups/c-operatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Individuals and target groups may include:	community organisations conservation and environmental organisations cooperatives and marketing bodies employer associations fisheries management and advisory committees government departments, ministers and advisers, politicians and political organisations professional and industry bodies schools, RTO's and industry training centres statutory authorities unions.
Meetings may include:	board meetings ecosystem, fisheries and aquaculture management advisory committee/group meetings meetings with industry groups, government and political representatives, and researchers port, sector, cooperative, community and service club meetings public forums regional, state/territory or national policy development meetings.
Presentation may include:	clarity of message dress, punctuality and personal appearance humour and entertainment value preparation, including knowledge of subject matter presentations aids (e.g. handouts, overhead transparencies, slides, PowerPoint, videos, CDs and DVDs) suitability of presentation for the audience and occasion responses to questions tone and volume of voice use of language and explanations.
Media may include:	print media (e.g. newspapers, industry magazines, recreational magazines and journals) radio programs (e.g. news grabs, interviews, current affairs and 'behind the news' documentaries) television programs (e.g. news grabs, current affairs and documentaries) internet, networks and chat sites.
Awareness raising may include:	community festivals (e.g. Blessing of the Fleet or farmers markets) individual, group and panel presentations industry newsletters and periodicals information booth, literature displays at industry exhibitions, shopping malls and expos newspaper articles and special lift outs presentations to community organisations and service clubs press releases school visits TV and radio interviews internet, Facebook, Twitter and blogs.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD506C Demonstrate personal drive and integrity

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of a strategic leader to invest time and energy achieve outcomes for the benefit of the industry. They must be pro-active, ethical in their dealings with others and committed for the 'long haul'. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for the development of industry leaders involved in strategic management of the seafood industry. This unit is one of seven strategic leadership units at Diploma level. The strategic leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Exhibit professionalism	1.1. Open, honest and ethical dealings with stakeholders and other organisations are demonstrated by personal example. 1.2. Industry goals are placed above self-interest or gain and conflicts of interest are declared promptly. 1.3. Personal commitment and loyalty to the industry are shown by supporting agreed goals, leaders, colleagues and staff. 1.4. Leadership is demonstrated by taking responsibility for joint or individual actions and decisions and accepting constructive criticism. 1.5. Leadership is demonstrated by inspiring others to participate in the achievement of common goals. 1.6. Information gained through own position is used sensitively and in the best interests of the industry.
2. Apply personal drive and energy effectively	2.1. A strong personal commitment is made to the leadership role while balancing personal and work commitments. 2.2. Personal emotions are applied constructively to enhance own performance. 2.3. Crises are avoided by staying in control and planning for contingencies.
3. Manage personal development	3.1. Effective time management is demonstrated by prioritising new tasks in terms of their urgency and importance and delegating tasks, where appropriate. 3.2. Learning opportunities are recognised by attending workshops/seminars, accepting new challenges, working with others and being prepared to work outside 'comfort zones'. 3.3. A commitment is made to continuous improvement, including seeking feedback from colleagues and peers.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
ability to inspire, enthuse, encourage and praise others bouncing back from setbacks and remaining positive developing morale and motivating groups learning from others and from past mistakes seeking feedback taking responsibility for achieving outcomes and moving the industry and organisation forward understanding others and meeting their needs willingness to challenge ideas and confront issues, barriers and obstacles willingness to follow as well as lead working outside 'comfort zone'.
Required knowledge
codes of practice and conflicts of interest interpersonal interactions (verbal and non-verbal communication) motivation techniques range of leadership styles and follower behaviour team building strategies time-management techniques working with groups.

Evidence Guide

EVIDENCE GUIDE
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: demonstrate commitment to continued learning demonstrate determination, motivation and persistence to achieve outcomes demonstrate ethical dealings with stakeholders demonstrate initiative and ability to shape events demonstrate professionalism and commitment to industry goals and codes of practice maintain commitment remain focused on agreed objectives and goals even in difficult circumstances tackle tough challenges and issues and take ownership for decisions manage emotions and cope with stress.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace and in a simulated work environment.
Method of assessment	The following assessment methods are suggested: feedback from stakeholders about the candidate's professionalism, ethical dealings with others and leadership through personal example interview and oral questioning review of professional development activities undertaken by candidate role-plays and responses to scenarios review of the candidate's diaries and planning to demonstrate time management.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Stakeholders and other organisations may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature cooperatives, marketing bodies and associations current and potential customers, clients and suppliers ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.
Personal example may include:	consideration, praise and encouragement ethics, integrity, honesty and sincerity listening, sensitivity, warmth, humour and empathy mediation and conciliation networking organisational protocol professional manner and personal appearance responding to deadlines and returning calls promptly safety (food and occupational) willingness to become involved working with cultural diversity.
Conflicts of interest may include:	articles of association and legal requirements bribery, gifts and entertainment conflicting directorships or membership of organisations corporation interest and personal gain favours for friends and relatives improper use of information insider trading political activity.
Leadership may include:	awareness of own strengths and weaknesses empathy and social skills inspiration and motivation of others motivation, passion and optimism for achieving goals resilience, adaptability and intuition self-awareness and recognition shared leadership responsibility and delegation.
Time management may include:	breaking tasks in to logical sequence of manageable activities delegation of roles and responsibilities keeping diaries and journals setting priorities systematic approach.
Learning opportunities may include:	coaching and mentoring job, role and task rotation participation at industry forums, workshops and seminars participation in ecosystem, fishery or aquaculture management committee meetings participation in leadership programs and resource management courses participation in work groups attached to committees shadowing or witnessing tertiary and technical training to upgrade skills and qualifications.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFILEAD507C Provide corporate leadership

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency deals with the capability of a strategic industry leader to perform a corporate leadership role as a director of a statutory board, company, industry council or cooperative, or their own business. (While directors have clear statutory responsibilities, they may not perform all the roles described in this unit). No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application for the development of industry leaders involved in strategic management of the seafood industry. This unit is one of seven strategic leadership units at Diploma level. The strategic leadership units are undertaken as a group and are listed as a Skill Set in the SFI10 Seafood Industry Training Package.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Monitor and enhance organisational performance	1.1. Values/ethical code, strategic directions and plans for the organisation are developed, monitored and reviewed. 1.2. The viability of business proposals are assessed in terms of their potential risk and return to the organisation. 1.3. Performance against agreed measures is regularly monitored and reported.
2. Ensure legal compliance of organisation	2.1. Legal obligations are identified and understood. 2.2. Procedures are documented and records are monitored to ensure that the organisation is compliant. 2.3. Checks are made to ensure that required reports and records are lodged with the appropriate authorities by the due dates.
3. Establish and maintain board operation	3.1. Roles, responsibilities and reporting arrangements are negotiated with managers, board members, staff and external advisers according to their skills and expertise. 3.2. Financial performance is monitored against plans to identify variances and ensure that returns to members are optimised. 3.3. Human resource and financial policies and practices are monitored to ensure they adhere to regulations, community standards and organisational requirements. 3.4. Conflicts of interest are declared and care is taken to represent broad member interests at all times rather than favouring specific sectional interests. 3.5. Credibility for the board is built with external agencies, stakeholders and people of influence by providing a clear vision of where the corporation is headed and practical strategies for getting there.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating decisions and information to corporation members and stakeholders critically analysing proposals for risks and opportunities evaluating compliance with legal and regulatory requirements evaluating financial and accounting documents evaluating management and organisational performance recognising broad and management demarcation.
Required knowledge
accounting and financial documents financial management practices human resource policies and practices improving board effectiveness and meeting procedures occupational health and safety (OHS) policies and practices property transactions and leasing agreements relevant aspects of taxation, contract and corporate law.

Evidence Guide

EVIDENCE GUIDE
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: communicate effectively with board members, shareholders, staff and external stakeholders contribute to assessment of viability of business proposals contribute to strategic and business planning ensure legal compliance implement human resource and financial management systems monitor financial status and performance.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace and in a simulated work environment.
Method of assessment	The following assessment methods are suggested: feedback from the chairperson, board members, corporation managers and stakeholders about the candidate's ability to provide corporate leadership interview and oral questioning review of discussion papers, reports and plans prepared by the candidate and submitted to the board.
Guidance information for assessment	This unit may be assessed holistically with other SFILEAD (leadership) units within a Skill Set or qualification.

Range Statement

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.
Plans may include:	capital investment plans physical and human resource strategies strategic, business and financial plans succession plans training and staff development plans vision and mission statements.
Business proposals may include:	alternative services change of corporation strategy investments and loans major purchases, contracts and leases new products and new markets risk strategies staffing and personnel take-overs and mergers.
Performance against agreed measures may include:	achievement of goals, plans and directions compliance with legislation, stakeholder and community values and expectations corporation stability financial performance human resource usage organisational structure productivity shareholder/stakeholder satisfaction supplier, client and customer satisfaction.
Legal obligations may include:	Australian Securities Investment Commission (ASIC) requirements Australian Stock Exchange (ASX) rules and regulations corporations law directors'/officers' liability insurance environmental sustainable development (ESD) food safety and hygiene human resources and industrial relations industry guidelines and codes of practice OHS rules of incorporation and articles of association taxation and responsible officers.
External advisers may include:	accountants, auditors and financial advisers consultants, such as national resources, environmental management and marketing external interest groups, such as the Australian Conservation Foundation government and non-government lawyers other participants in ecosystem management groups, such as Landcare, Coastcare and catchment management groups scientists, economists, logistics and technicians third-party auditors or certifiers.
Financial performance may include:	attainment of business plans and budgets cash flow debt to equity ratio and return on capital investment profitability variation from business plans.
Human resource policies and practices may include:	access and equity career and succession planning industrial relations OHS performance agreements remuneration and superannuation training and development.
Financial policies and practices may include:	financial information systems financial statements, such as balance sheets, profit and loss statements with notes, taxation returns and director's statements.
Conflicts of interest may include:	articles of association and legal requirements bribery, gifts and entertainment conflicting directorships or membership of organisations corporation interest and personal gain favours for friends and relatives improper use of information insider trading political activity.
Stakeholders may include:	Austrade and Department of Foreign Affairs certification or accreditation bodies and third-party auditors commercial fishing or aquatic groups community representatives, local land holders and residents conservation and environmental organisations, such as the Nature Conservation Council and the World Wide Fund for Nature cooperatives, marketing bodies and associations current and potential customers, clients and suppliers ecosystem or resource management committees or advisory groups, including Management Advisory Committees (MACs), catchment management groups, Landcare, Bushcare, Coastcare and Seacare employer, company directors and other professional associations export promotion agencies, such as the Exporters Club government funding providers Indigenous seafood or resource management groups and traditional fishing groups/cooperatives media ornamental, aquarium and other hobby groups political organisations, politicians and ministerial advisors professional, industry and state or territory representative bodies, including Seafood Experience Australia, National Aquaculture Council, Commonwealth Fisheries Association and Seafood Services Australia relevant ministries, government departments (federal, state or territory and local) and other regulation authorities, such as Department of Agriculture, Forestry and Fisheries, Australian Fisheries Management Authority and Australian Aquaculture Inspection Service research organisations, such as Australian Bureau of Agricultural Resource Economics and the Bureau of Rural Sciences schools, registered training organisations (RTOs) and industry training centres, AgriFood Skills Australia Standing Committee and industry training advisory bodies (ITABs) statutory authorities, such as the Fisheries Research and Development Corporation surfing, recreational fishing and boating groups unions.

Unit Sector(s)

Unit sector	Leadership

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIOBSV301B Monitor and record fishing operations

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency covers the requirements to be an observer with a designated fishing vessel. An observer validates logbook data and collects other scientific information for research and resource management purposes. 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 of the Unit

Application of the unit	This unit has application to the work undertaken by observers who are placed on board designated fishing vessels by the Australian Maritime Fisheries Authority, to monitor and record fishing operations for research purposes. An observer generally works alone although they work and live in a cooperative arrangement with the vessel crew during the cruise. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan onboard work activities	1.1. Work activities are broken down into achievable components and efficient sequences. 1.2. Timing of activities is planned to suit fishing operations, conditions and crew routines. 1.3. Tasks and priorities are modified to suit changed circumstances or requests from the cruise master and crew. 1.4. Completion of activities is logged to confirm outputs. 1.5. Cooperation and engagement of vessel crew are sought by explaining the purpose of, and procedures for, information collection.
2. Conduct onboard observations of fishing operations	2.1. Vessel compliance with conditions of fishing permits and agreements is verified. 2.2. Accuracy and validity of vessel logbook records are checked. 2.3. Observation protocols and plans are followed under a range of work conditions. 2.4. Judgement is exercised to detect unusual or irregular events on board the vessel and when suggesting possible causes and effects. 2.5. All onboard safety procedures are followed. 2.6. Cooperative relationships are maintained with cruise master and crew to enhance the value of information obtained.
3. Record and report observations	3.1. Observations are recorded in the required format. 3.2. Regular radio or telephone communication is maintained with shore personnel according to requirements. 3.3. Onshore reporting and post-cruise debriefing sessions are conducted, as required.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
demonstrating capacity and judgement to identify unusual or irregular events and to suggest possible causes and effects that may have implications for fisheries research and management engaging vessel crew in cooperating with the collection and interpretation of information estimating, measuring and sampling fishing operations and production identifying a range of species, seafood/aquatic products, equipment and resources relevant to the industry, sector or geographic area recording, reporting and debriefing on fishing activity, catch, effort and other relevant information according to set protocols and plans. Literacy skills used for: recording information related to fishing activity. Numeracy skills used for: estimating catch and effort measuring biological features of species and environmental conditions sampling of catch and other relevant variables.
Required knowledge
basic environmental management legislation, regulations and codes of practice relevant to the specific sector within the seafood industry ESD principles and practices commercial fisheries and unique aspects relevant to the fishery, sector or geographic area data collection, measurement and sampling methodologies fisheries management methodologies and associated data requirements fisheries research methodologies and the application of scientific data radio and telephone communication systems at sea relationship of observation activities to fisheries management processes species, product, work regime and typical equipment used.

Evidence Guide

EVIDENCE GUIDE
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 a range of onboard observations, measurements and sampling tasks over time, according to set protocols and plans and under difficult and arduous work conditions. Assessment must confirm the ability to: employ quality information collection processes that produce data that is valid and comparable to data from other sources follow the observation, data collection and sampling routines outlined in cruise plans identify relevant information and findings likely to be of interest for scientific and resource/environmental management purposes engage vessel crew in cooperating with the collection and interpretation of information cope with disruptions and changed circumstances by modifying work plans in consultation with relevant personnel recognise non-standard events, data and samples and suggest possible causes and effects record and report observations in appropriate formats and within the required timeframe. Assessment must confirm knowledge of: the Australian fishing industry, including fishing methods, equipment and major species fisheries research methodologies and the importance of accurate, complete and comprehensive scientific data fisheries and environmental management strategies measurement and biological sampling techniques and other data collection methodologies designed to capture information of use to scientific research and fisheries management.
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: observation procedures and protocols data collection plans and recording forms.
Method of assessment	The following assessment methods are suggested: examples of records, reports and other documentation completed by the candidate observation of the candidate while conducting onboard observations practical exercises involving the design and conduct of measurement and sampling processes third-party reports, including reports from shore-based supervisors and cruise crew members written or oral short-answer questions to assess underpinning knowledge
Guidance information for assessment	This unit may be assessed holistically with other units in the Observer Skill Set: SFIOBSV302B Collect reliable scientific data and samples SFIOBSV303B Collect routine fishery management data SFIOBSV304B Analyse and report onboard observations.

Range Statement

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 correct marketing names and labelling ESD principles, environmental hazard identification, risk assessment and control fisheries or aquaculture regulations, permits and licences 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 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 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 maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection reducing energy use improving energy efficiency reducing emissions of greenhouse gases reducing use of non-renewable resources increasing use of renewable, recyclable and recoverable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	buoyancy vest or personal floatation device (PFD) gloves, mitts or gauntlets, and protective hand and arm covering 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 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).
Observers may be placed on board:	Australian registered vessels foreign fishing vessels operations on the high seas operations within Australian fishing zones squid jiggers trawl vessels tuna long lines.
Compliance with conditions may include:	compliance with permits and agreements conduct of fishing operations in approved areas maintenance of approved levels of fishing effort use of fishing equipment and gear approved for the fishery.
Range of work conditions may include:	difficult work and sleeping conditions embarkation at any Australian port isolation long, irregular hours on deck, typically working up to ten hours a day, seven days a week short notice to travel transference between vessels at sea unfamiliar customs and language unfamiliar food varying durations of cruises, typically two weeks to two months.
Unusual or irregular events may include:	by-catch catch of sea birds and marine mammals catch of unexpected species inefficient fishing techniques (as an explanation of catch rates) law breaking or breach of permit conditions unusual biological features of catch, including size, weight and age unusual environmental conditions.
Safety procedures may include:	avoiding interference with fishing operations communicating regularly with shore-based supervisors following all onboard safety procedures keeping crew informed of activities locating a safe work area free from hazards minimising risks wearing PPE.
Observations may include:	long line: baits at surface environmental conditions hook sizes presence of seabirds quantities of bait snood lengths tangles in setting bins time of set other commercial fishing operations trawl: by-catch gilled fish percentage of bin quantity time at hand weight.

Unit Sector(s)

Unit sector	Observer operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIOBSV302B Collect reliable scientific data and samples

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves the collection of a wide range of reliable scientific data and samples for fisheries management and scientific research purposes. 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 of the Unit

Application of the unit	This unit has application to observers collecting scientific data and samples related to fisheries management. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for measurements and sampling	1.1. Purpose of collection is confirmed and explained to vessel crew. 1.2. Relevant sampling plans, procedures, materials and equipment are identified. 1.3. Required measurements, observations, samples and sampling frequencies are confirmed. 1.4. All measuring and sampling equipment is assembled, checked before use, and calibrated if necessary.
2. Conduct measurements and observations	2.1. Required sequence of measurements and observations is performed, according to sampling plan. 2.2. Equipment is operated safely according to manufacturer specifications. 2.3. Measurements and estimations are recorded legibly with the appropriate units, required precision and accuracy. 2.4. Atypical or out of specification data is recognised and explanatory notes are recorded. 2.5. Procedures or equipment problems that have led to atypical data are identified and rectified. 2.6. Measuring equipment is cleaned and stored and any wastes disposed of safely.
3. Obtain samples	3.1. Samples are collected ensuring that sample types and sampling conditions are in accordance with the sampling plan. 3.2. Samples are placed, preserved and stored in labelled containers to maintain security, integrity and traceability. 3.3. Atypical observations made during sampling are recognised and recorded. 3.4. Sampling tools are cleaned and stored and any wastes disposed of safely.
4. Report on data and samples	4.1. Feedback is provided to vessel crew at key stages of the data collection and sampling processes. 4.2. Measurements, observations and samples are validated for relevance and quality as soon as possible after collection. 4.3. Documentation of data and samples is completed promptly, checked for completeness and quality, and duplicated where appropriate. 4.4. End-of-cruise reports are prepared correctly. 4.5. Transportation and storage of samples are arranged. 4.6. Confidentiality of data collected from individual sources is respected.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
preparing and presenting data and samples for use in fisheries research routine cleaning, calibrating and maintenance of equipment presenting data and information in formats to support its application in fisheries research and management providing information to engage vessel crew in data collection and observation undertaking measurements and collecting samples and other data suitable for use in fisheries research and management. Literacy skills used for: labelling and recording samples preparing end-of-cruise reports. Numeracy skills used for: calibrating measuring equipment preparing and measuring samples according to sampling plans and conducting basic measurements, calculations and estimations to reflect fishing operations and environmental impacts.
Required knowledge
environmental management procedures, regulations and codes of practice relevant to the specific sector within the seafood industry measurement techniques, including calibrating equipment principles of sampling including: achieving consistency in sampling procedures maintaining the identification or traceability of samples relative to their source, including labelling obtaining representative or randomised samples preserving the integrity of samples storing and transporting samples ESD principles and practices and its application to commercial fishing activity fisheries and unique aspects relevant to the fishery, sector or geographic area fisheries management methodologies and associated data requirements fisheries research methodologies and the application of scientific data to management processes species, product, work regime and typical equipment used.

Evidence Guide

EVIDENCE GUIDE
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 follow a sampling plan and associated procedures, to conduct measurements and to collect biological samples and other scientific data. Assessment must confirm the ability to: apply quality data collection processes that yield outcomes that are valid and comparable to other data sources complete data collection and sampling records engage other vessel crew members to support data collection identify atypical measurements and samples and suggest possible causes and effects identify samples to ensure a link to their origins obtain specified measurements, observations, estimations and representative samples preserve or protect samples to minimise change or deterioration. Assessment must confirm knowledge of: measuring techniques relevant procedures for planning, designing, conducting, recording and reporting measurements and samples taken sampling methodologies use of measuring and sampling equipment typical and likely atypical occurrences.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: equipment maintenance schedules and procedures relevant documentation, such as: standard operating procedures for sampling and data collection sampling and data collection plans cruise procedures and protocols for observers selection of sampling equipment and recording sheets.
Method of assessment	The following assessment methods are suggested: examples of workplace recording and reporting completed by the candidate observation of the candidate while conducting onboard observations practical exercises, including the design and conduct of measurement and sampling processes third-party reports from team leaders, cruise personnel, users of the marine environment and other relevant personnel written or oral short-answer testing to assess underpinning knowledge.
Guidance information for assessment	This unit may be assessed holistically with other units in the Observer Skill Set: SFIOBSV301B Monitor and record fishing operations SFIOBSV303B Collect routine fishery management data SFIOBSV304B Analyse and report onboard observations.

Range Statement

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 are followed including:	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 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 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 the appropriate use, maintenance and storage of PPE.
ESD principles may include:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection reducing energy use improving energy efficiency reducing emissions of greenhouse gases reducing use of non-renewable resources increasing use of renewable, recyclable and recoverable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include	buoyancy vest or personal floatation device (PFD) gloves, mitts or gauntlets, and protective hand and arm covering 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 outdoor clothing for tropical conditions safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) waterproof clothing (e.g. wet weather gear).
Equipment may include:	calibrating equipment callipers computers, including laptops and software data logging equipment and buoys digital and polaroid cameras electronic measuring devices pens and pencils preservatives tagging equipment sample storage materials and containers scales soft measuring boards waterproof record sheets and labels.
Measurements and observations may include:	environmental conditions: bottom and surface water temperatures bottom conditions debris oily substances pH water quality interrogation of data loggers location (latitude and longitude) and distance from significant port or landmark number and species of by-catch, including per shot and per day number and species of fish, including dead and undersized number and species of seabirds and marine mammals quantity of catch: number percentage of bin weight retrieval of tags: colour damage double tag location reproductive status sex size seabird activity: distance from vessel diving hook ups level of interest or disinterest numbers species sex of fish and gonad state size of catch: eye-fork eye-tail fork length snout to anus standard length time and date weather and sea conditions: phase of moon tides and currents wave and swell height and direction wind speed and direction weight: cleaned fresh with and without head.
Samples may include:	'dumb' and 'smart' tags environmental conditions, including water and microscopic organisms gonads muscle samples for genetic analysis samples of species: whole animals for identification hard or soft samples otoliths stomach contents.
Estimations may include:	catch conversion factors for a variety of processing techniques, such as skin on/off, head on/off, fillets and square/diagonal cut extrapolation of data to estimate catch from sample time to trawl time, and from sample number and weight to total catch percentage of bin time whole catch.
Procedures may include:	agency recording and reporting procedures Australian and international standards calibration and maintenance schedules equipment manuals OHS procedures standard operating procedures (SOPs) storage of samples, including preservation and freezing.
Sampling conditions may include:	appropriate transportation methods labelling information monitoring of storage conditions, including temperature control percentage of bin random and stratified (time dependent, top/bottom) samples spill to bin use of appropriate containers use of preservatives wrapping and preparations for freezing to prevent burn.
Atypical measurements and observations may include:	catch of sea birds and marine mammals changed fishing practice, such as into wind, across wind and depth fish kills and algal blooms measurements outside expected ranges due to calibration errors or faulty equipment unexpected species or by-catch unusual biological features of catch (e.g. size, weight and age) unusual environmental conditions.

Unit Sector(s)

Unit sector	Observer operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIOBSV303B Collect routine fishery management data

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves collecting and recording routine fishery management data by following given procedures. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application to observers collecting routine fisheries management data. It may be collected during and/or after fishing operations. 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 and ecologically sustainable development (ESD) principles. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Collect data efficiently	1.1. Data requirements are identified. 1.2. Valid data is collected as soon as practical during and/or after fishing operations. 1.3. Estimations are made, where required.
2. Record data accurately	2.1. Identifying information is entered on record sheets to ensure traceability of data. 2.2. Valid data is entered on record sheets accurately, legibly and without gaps. 2.3. Errors are rectified correctly. 2.4. Data sheets are checked for completeness and dispatched, as required.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identifying a range of species, other seafood/aquatic products and equipment, and resources relevant to the enterprise, sector or geographic area measuring and estimating catch, effort and other variables that may explain the outcomes of fishing activity. Literacy skills used for: completing data sheets reading instructions. Numeracy skills for: estimating and calculating: distance length number time weight.
Required knowledge
basic biological features of target species and likely by-catch ESD principles and practices scientific principles that influence the design of data collection systems commercial fisheries and unique aspects relevant to the enterprise, sector or geographic area purposes of fisheries management data collection work regime and typical equipment used to collect data for target species, product and likely by-catch.

Evidence Guide

EVIDENCE GUIDE
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: accept responsibility for the validity of data and records collect and record fisheries management data in an accurate and timely manner, and in accordance with pre-set requirements. Assessment must confirm knowledge of: biological features of target species and likely by-catch procedures and tools to collect required data on target species and likely by-catch.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: data collection forms.
Method of assessment	The following assessment methods are suggested: completed work documents observation of data collection activities third-party reports from fishery managers and scientific personnel written or oral short-answer questions to assess underpinning knowledge.
Guidance information for assessment	This unit may be assessed holistically with other units in the Observer Skill Set: SFIOBSV301B Monitor and record fishing operations SFIOBSV302B Collect reliable scientific data and samples SFIOBSV304B Analyse and report onboard observations.

Range Statement

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 are followed including:	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 relevant to the area 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 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 the appropriate use, maintenance and storage of PPE.
ESD principles may include:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection reducing energy use improving energy efficiency reducing emissions of greenhouse gases reducing use of non-renewable resources increasing use of renewable, recyclable and recoverable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include	buoyancy vest or personal floatation device (PFD) gloves, mitts or gauntlets, and protective hand and arm covering 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 outdoor clothing for tropical conditions safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) waterproof clothing (e.g. wet weather gear).
Data requirements may include:	catch retained and discarded environmental conditions: bottom type pH phase of moon temperature tides and currents fishing effort: bait hook size longline rigging snood length fishing methods gonad state location (latitude and longitude) and distance from significant port of landmark measurements number and species of by-catch, including per shot and per day number and species of seabirds and marine mammals quantity and species of catch: number per day per shot percentage of bin weight sampling sex of fish size time and date vessel characteristics: communications equipment electronic equipment horsepower length.
Estimations may include:	distance gonad state quantity, including number and total or percentage weight of species seabird activity: distance from vessel diving level of interest or disinterest numbers species sex size, including length and weight of species.
Record sheets may include:	company initiated reports logbooks that may be required as a condition of a permit receival dockets sampling sheets for industry research purposes specific research project data sheets.

Unit Sector(s)

Unit sector	Observer operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIOBSV304B Analyse and report onboard observations

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves analysing trends, unusual occurrences and uncertainty in scientific and fisheries management data collected during onboard observations of fishing activities, and reporting results within the required timeframe. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit has application to observers analysing and reporting onboard observations. 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 and ecologically sustainable development (ESD) principles.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Check data and perform basic computations	1.1. Raw measurement data, estimations and observations are examined for consistency with expectations and reasonable ranges. 1.2. Scientific quantities are calculated with the required accuracy and precision, and checked. 1.3. Results are presented in appropriate formats.
2. Analyse trends and relationships between sets of data	2.1. Results are analysed to determine trends and relationships between sets of data. 2.2. Logical conclusions are drawn from the analyses. 2.3. Results that are inconsistent with expectations are recognised and reported. 2.4. Possible causes and effects of unexpected outcomes are identified by examining cruise records and notes of atypical observations.
3. Report results	3.1. Charts, tables and graphs are used to present results in the appropriate formats. 3.2. Reports are presented in a format and style consistent with requirements. 3.3. Results are communicated within the specified time and according to other organisational requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing, recording and reporting scientific data and samples to enhance research and fisheries and environmental management critical thinking to identify and analyse trends and other non-standard findings from data collection and to draw logical conclusions as to likely causes and effects presenting and recording data and findings in formats appropriate for scientific and management uses reporting the results of observations during cruises to interested stakeholders. Literacy skills used for: preparing reports and presentations. Numeracy skills used for: conducting measurements, estimations and analyses of data and samples collected during onboard observations.
Required knowledge
environmental management procedures, regulations and codes of practice relevant to the specific sector within the seafood industry statistical analyses ESD principles and practices commercial fisheries and unique aspects relevant to the fishery, sector or geographic area fisheries management methodologies and associated data requirements fisheries research methodologies and the application of scientific data inductive and deductive reasoning processes work regime and typical equipment used to collect data on target species, product and likely by-catch.

Evidence Guide

EVIDENCE GUIDE
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 analyse data from onboard observations and to draw reasonable conclusions about the impact of fishing on the resource, the ecosystem and the wider environment. Assessment must confirm the ability to: apply basic statistical analyses to raw data follow relevant plans, procedures and protocols perform relevant calculations and analyses of data and samples collected present results in formats suitable for scientific and management purposes recognise non-standard samples and observations and assess possible causes and effects report findings that identify and provide possible explanations for unusual observations. Assessment must confirm knowledge of: analytical techniques basic statistical analyses biological sampling techniques and other data collection methodologies fisheries and environmental management strategies fisheries research methodologies and the use of scientific data the Australian fishing industry, including major species, fishing methods and equipment.
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: data collection and sampling plans observation procedures and protocols recording and reporting forms.
Method of assessment	The following assessment methods are suggested: examples of records and reports prepared by the candidate to illustrate analytical and reasoning capability practical exercises involving the analysis of sets of data and samples to identify trends and likely impacts on resources third-party reports, including reports from cruise crew members, fisheries managers and scientists written or oral short-answer questions to assess underpinning knowledge.
Guidance information for assessment	This unit may be assessed holistically with other units in the Observer Skill Set: SFIOBSV301B Monitor and record fishing operations SFIOBSV302B Collect reliable scientific data and samples SFIOBSV303B Collect routine fishery management data.

Range Statement

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 are followed including:	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 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 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 the appropriate use, maintenance and storage of personal protective clothing and equipment (PPE).
ESD principles may include:	applying animal welfare ethics and procedures control of effluents, chemical residues, contaminants, wastes and pollution maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection reducing energy use improving energy efficiency reducing emissions of greenhouse gases reducing use of non-renewable resources increasing use of renewable, recyclable and recoverable resources undertaking environmental hazard identification, risk assessment and control.
Scientific quantities may include:	conversion factors of species mean, median and mode measurements to support specific research projects ratios total counts, fractions, decimals, percentages and proportions trends.
Methods of analyses may include:	comparative deductive inductive root cause statistical.
Possible cause and effect issues may include:	changed fishing practices, such as into wind, across wind and depth equipment faults and calibration errors environmental and ecological influences equipment reading errors and faulty measuring and sampling techniques fishing equipment and techniques fishing pressure and effort interaction with seals, turtles and dolphins and other protected species sea bird abundance.
Appropriate formats may include:	charts databases graphs journals logbooks spreadsheets tables work sheets written reports and memos.
Communication channels may include:	email journals and logs radio routine oral and written briefings satellite telephone special written reports on unusual occurrences SMS and ext website, blogs, Twitter and other web-based media written reports and memos.

Unit Sector(s)

Unit sector	Observer operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIOHS301C Implement OHS policies and guidelines

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves implementing and monitoring the enterprise's occupational health and safety (OHS) policies, procedures and programs in the relevant work area to achieve and maintain OHS standards. 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 of the Unit

Application of the unit	This unit has application for personnel in the seafood industry with supervisory responsibilities.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Provide information to the work group about OHS and the organisation's OHS policies, procedures and programs	1.1. Relevant provisions of OHS legislation and codes of practice are accurately and clearly explained to the work group. 1.2. Information on the organisation's OHS policies, procedures and programs is provided in a readily accessible manner and is accurately and clearly explained to the work group. 1.3. Information about identified hazards and the outcomes of risk assessment and risk control procedures is regularly provided and is accurately and clearly explained to the work group.
2. Implement and monitor participative arrangements for the management of OHS	2.1. Organisational procedures for consultation over OHS issues are implemented and monitored to ensure that all members of the work group have the opportunity to contribute. 2.2. Issues raised through consultation are dealt with and resolved promptly or referred to the appropriate personnel for resolution according to workplace procedures for issue resolution. 2.3. The outcomes of consultation over OHS issues are made known to the work group promptly.
3. Implement and monitor the organisation's procedures for identifying hazards and assessing risks	3.1. Existing and potential hazards in the work area are identified and reported so that risk assessment and risk control procedures can be applied.
4. Implement and monitor the organisation's procedures for controlling risks	4.1. Work procedures to control risks are implemented and adherence to them by the work group is monitored. 4.2. Existing risk control measures are monitored and results reported regularly. 4.3. Inadequacies in existing risk control measures are identified according to the hierarchy of control and reported to designated personnel. 4.4. Inadequacies in resource allocation for implementation of risk control measures are identified and reported to designated personnel.
5. Implement the organisation's procedures for dealing with hazardous events	5.1. Workplace procedures for dealing with hazardous events are implemented, whenever necessary, to ensure that prompt control action is taken. 5.2. Hazardous events are investigated to identify their cause according to investigation procedures. 5.3. Control measures to prevent recurrence and minimise risks of hazardous events are implemented based on the hierarchy of control, if within scope of responsibilities and competencies, or alternatively referred to designated personnel for implementation.
6. Implement and monitor the organisation's procedures for providing OHS training	6.1. OHS training needs are identified accurately, specifying gaps between OHS competencies required and those held by work group members. 6.2. Arrangements are made for fulfilling identified OHS training needs, in both on and off-the-job training programs, in consultation with relevant parties.
7. Implement and monitor the organisation's procedures for maintaining OHS records	7.1. OHS records for work area are accurately and legibly completed according to workplace requirements for OHS records and legal requirements for the maintenance of records of occupational injury and disease. 7.2. Aggregate information from the area's OHS records is used to identify hazards and monitor risk control procedures within work area according to organisational procedures and within scope of responsibilities and competencies.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing relevant workplace data, such as incident or environmental monitoring data, to identify hazards, assess risks and evaluate the effectiveness of risk control measures analysing the entire work environment, in area of responsibility, in order to identify hazards, assess risks and judge when intervention to control risks is necessary assessing the resources needed to apply different risk control measures and making recommendations to management on that basis communicating to: provide OHS information to work group clarify OHS concerns with employees and others consult with work group on OHS matters make recommendations on risk control measures and resource allocation for risk control measures report to designated personnel on: potential and actual hazards inadequacies of existing risk control measures inadequacies of resource allocation for risk control measures identifying training needs of work group maintaining OHS records organising skills to arrange and track training of work group members within area of responsibility providing feedback to work group and individual members on OHS performance. Literacy skills used for: interpreting information on the organisation's policies, procedures and programs interpreting organisation's OHS data and records recording information in OHS records researching risk control measures and associated resource allocation. Numeracy skills used for: analysing aggregate OHS data using tables and graphs to identify trends, hazards and inadequacies in risk control measures.
Required knowledge
hazards which exist in the workplace, including: considerations for choosing between different control measures, such as possible inadequacies of particular control measures the range of control measures available for these hazards how the characteristics and composition of the workforce impact on OHS management, including: communication skills cultural background gender labour market changes language, literacy and numeracy part-time, casual or contract workers workers with disabilities organisational OHS management systems, policies and procedures necessary to support organisational compliance with legal requirements, including procedures for: assessing risks communicating about OHS issues consulting and allowing participation over OHS issues controlling risks identifying and reporting on hazards (e.g. through inspection reports) monitoring risk control measures OHS record keeping OHS training reporting budgetary and resource needs responding to, and dealing with, hazardous events principles and practices of effective OHS management, such as: accident and incident investigation elements of an effective OHS safety management system participation and consultation over OHS risk management (i.e. hazard identification, risk assessment and risk control) the hierarchy of control the provisions of OHS Acts, regulations and codes of practice relevant to the workplace, including legal responsibilities of employers, employees and other parties with legal responsibilities the relevance of OHS management to other organisational systems, policies and procedures, including: budgeting business planning (especially new technology and organisational change) consultation contractors equal employment opportunity human resource management maintenance purchasing training.

Evidence Guide

EVIDENCE GUIDE
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 ability to: apply, organisational management systems and procedures to OHS apply risk management procedures (i.e. undertake hazard identification, risk assessment and risk control in accordance with the hierarchy of control). Assessment must confirm knowledge of: how characteristics of the workforce impact on the management of OHS, and an ability to apply that understanding the elements of competence, of all applicable OHS Acts, regulations and codes of practice.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: enterprise OHS policies and procedures PPE relevant OHS Acts, regulations and codes of practice relevant work areas for identification of hazards and control measures.
Method of assessment	The following assessment methods are suggested: case studies demonstration interview projects (work and/or scenario based) written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Information may include:	hazards and risk management procedures the nature of work, tasks and procedures providing direct supervision, for example, to inexperienced workers consultation with OHS representatives and OHS committees induction of new workers assisting in work tasks communicating legislation and codes of practice, for example, relating to hazards in the work area.
Organisation's OHS policies, procedures and programs may include:	codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector enterprise-specific OHS procedures, policies or standards: general to the management of the enterprise, such as: counselling or disciplinary processes job procedures and work instructions maintenance of plant and equipment purchasing of supplies and equipment specific to OHS, such as: assessing risks consultation and participation controlling risks emergency response housekeeping identifying hazards (e.g. inspections) incident investigation OHS issue resolution OHS record keeping OHS training and assessment personal protective equipment (PPE) providing OHS information reporting OHS issues specific hazards
Participative arrangements may include:	formal and informal meetings which include OHS OHS representatives OHS committees other committees (e.g. consultative, planning and purchasing) suggestions, requests, reports and concerns put forward by employees to management.
Identifying hazards and assessing risks may include:	audits checking work area and/or equipment before and during work consultative processes as may be used with work group, subcontractors, suppliers and customers housekeeping identifying employee concerns job and work system assessment maintenance of plant and equipment purchasing of supplies and equipment, for example, review of material safety data sheets (MSDS) and manufacturer/supplier information reviews of OHS records, including registers of hazardous substances and dangerous goods workplace inspections.
Control risks may include:	application of the hierarchy of control, namely: eliminate the hazard substitute the hazard with a lesser hazard or risk isolate the hazard use engineering controls use administrative controls use PPE consultation with workers and their representatives measures to remove the cause of a hazard at its source.
Workplace procedures may include:	accident/incident reporting and investigation chemical containment evacuation first aid.
Hazardous events may include:	accidents bomb scares emergencies (e.g. chemical spills) fires and explosions violent incidents (e.g. armed robberies).
OHS training may include:	emergency and evacuation training induction training specific hazard training specific task or equipment training training as part of broader programs (e.g. equipment operation).
OHS records may include:	first aid/medical post records hazardous substances registers health surveillance and workplace environmental monitoring records maintenance and testing reports manufacturer and supplier information, including MSDS and dangerous goods storage lists OHS audits and inspection reports records of instruction and training workers' compensation and rehabilitation records.

Unit Sector(s)

Unit sector	Occupational health and safety

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIOHS501C Establish and maintain the enterprise OHS program

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves effectively establishing, maintaining and evaluating the organisation's occupational health and safety (OHS) system in order to ensure that the workplace is, so far as is practicable, safe and without risks to the health of employees and others within area of managerial responsibility. 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 of the Unit

Application of the unit	This unit has application for personnel in the seafood industry with managerial responsibilities.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Establish and maintain the framework for the OHS system in the area of managerial responsibility	1.1. OHS policies are developed which clearly express the organisation's commitment with respect to OHS within the area of managerial responsibility and how relevant OHS legislation will be implemented, consistent with overall organisational policies. 1.2. OHS responsibilities and duties which will allow implementation and integration of the OHS system are clearly defined, allocated and included in job descriptions and duty statements for all relevant positions. 1.3. Financial and human resources for the operation of the OHS system are identified, sought and/or provided in a timely and consistent manner. 1.4. Information on the OHS system and procedures for the area of managerial responsibility is provided and explained in a form which is readily accessible to employees.
2. Established and maintain participative arrangements for the management of OHS	2.1. Appropriate consultative processes are established and maintained in consultation with employees and their representatives according to relevant OHS legislation and consistent with the organisation's overall process for consultation. 2.2. Issues raised through participation and consultation are dealt with and resolved promptly and effectively in accordance with procedures for issue resolution. 2.3. Information about the outcomes of participation and consultation is provided in a manner accessible to employees.
3. Establish and maintain procedures for identifying hazards	3.1. Existing and potential hazards are correctly identified and confirmed according to OHS legislation, codes of practice and trends identified from the OHS records system. 3.2. A procedure for ongoing identification of hazards is developed and integrated within systems of work and procedures. 3.3. Activities are appropriately monitored to ensure that procedures are adopted effectively throughout the area of managerial responsibility. 3.4. Hazard identification is addressed at the planning, design and evaluation stages of any change in the workplace to ensure that new hazards are not created.
4. Establish and maintain procedures for assessing risks	4.1. Risks presented by identified hazards are correctly assessed according to OHS legislation and codes of practice. 4.2. Procedure for ongoing assessment of risks are developed and integrated within systems of work and procedures. 4.3. Activities are monitored to ensure that procedures are adopted effectively. 4.4. Risk assessment is addressed at the planning, design and evaluation stages of any change to ensure that risks from hazards are not increased.
5. Establish and maintain procedures for controlling risks	5.1. Measures to control assessed risks are developed and implemented according to the hierarchy of control, relevant OHS legislation, codes of practice and trends identified from the OHS records system. 5.2. When measures, which control a risk at its source, are not immediately practicable, interim solutions are implemented until a control measure is developed. 5.3. Procedure for ongoing control of risks, based on the hierarchy of control, are developed and integrated within general systems of work and procedures. 5.4. Activities are monitored to ensure that risk control procedures are adopted effectively. 5.5. Risk control is addressed at the planning, design and evaluation stages of any change to ensure that adequate risk control measures are included. 5.6. Inadequacies in existing risk control measures are identified according to the hierarchy of control, and resources enabling implementation of new measures are sought and/or provided according to appropriate procedures.
6. Establish and maintain organisational procedures for dealing with hazardous events	6.1. Potential hazardous events are correctly identified. 6.2. Procedures which would control the risks associated with hazardous events and meet any legislative requirements as a minimum are developed in consultation with appropriate emergency services. 6.3. Appropriate information and training is provided to all employees to enable implementation of the correct procedures in all relevant circumstances.
7. Establish and maintain an OHS training program	7.1. An OHS training program is developed and implemented to identify and fulfil employees' OHS training needs as part of the organisation's general training program. 7.2. OHS training needs are identified and recommendations for delivery formulated.
8. Establish and maintain a system for OHS records	8.1. A system for keeping OHS records is established and monitored to allow identification of patterns of occupational injury and disease. 8.2. Sources of workplace information and data are accessed as part of regular monitoring of the OHS management system to identify hazards and monitor risk control procedures within the workplace.
9. Evaluate the organisation's OHS system and related policies, procedures and programs	9.1. The effectiveness of the OHS system and related policies, procedures and programs is regularly assessed according to the organisation's aims with respect to OHS. 9.2. Improvements to the OHS system are developed and implemented to ensure more effective achievement of the organisation's aims with respect to OHS. 9.3. Compliance with OHS legislation and codes of practice is assessed to ensure that legal OHS standards are maintained as a minimum.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing relevant workplace data for the purpose of incident and environmental monitoring, to identify hazards, assess risks and evaluate the effectiveness of the OHS management system analysing the entire working environment in order to identify hazards, assess risks and design and implement appropriate OHS management systems assessing the resources needed to establish and maintain OHS management systems, including a range of risk control measures communicating to: consult with and convey information to staff gain commitment for: OHS system financial and human resources facilitating change, implementing continuous improvement and promoting compliance delegating roles and responsibilities, and implementing and monitoring the OHS system developing a systematic approach to OHS management problem solving skills to determine solutions to control risks. Literacy skills used for: designing and documenting policies and procedures interpreting OHS legislation, regulations and codes of practice presenting information researching hazards and risk controls. Numeracy skills used for: analysing workplace data determining required financial resourcing.
Required knowledge
hazards and associated risks that exist in the organisation, including: considerations for choosing between different control measures, such as possible inadequacies with particular control measures how to identify when expert advice is needed the range of control measures available for these risks how the characteristics and composition of the workforce impact on OHS management, including: communication skills cultural background gender literacy part-time, casual and contract workers workers with disabilities management arrangements relating to regulatory compliance, for example, arrangements for: allocating financial, technical and human resources for OHS assessing risks collection and use of OHS related data communicating to the organisation about OHS consulting about, and participating in, OHS management controlling risks identifying and reporting on hazards, for example, through audits and inspections keeping the organisation abreast of developments in OHS, for example, law, control measures and hazards mandatory licences and certificates mandatory notifications and reporting monitoring risk control measures OHS record keeping OHS training registers, listings and labelling of regulated materials (e.g. hazardous substances and dangerous goods) responding to, and dealing with, hazardous events principles and practices of effective OHS management, including: appropriate links to other management systems (e.g. contractors, maintenance and purchasing) elements of an effective OHS management system incident and accident investigation participation and consultation over OHS risk management the hierarchy of control measures the role of technical information and experts in designing control measures, monitoring systems and health surveillance the provisions of OHS Acts, regulations and codes of practice relevant to the workplace, including legal responsibilities of employers, manufacturers, suppliers, employees and other parties with legal responsibilities the relevance to OHS management of other organisational management systems, policies and procedures, including: business planning (especially plans relating to technological change, organisational change and workplace design) consultation contractors equal employment opportunity finance human resource management maintenance materials transport and storage purchasing training.

Evidence Guide

EVIDENCE GUIDE
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	Competence may be demonstrated working individually, under the guidance of, or as a member of, a team with specialist OHS staff, managers or consultants. Assessment must confirm ability to: establish and/or maintain the organisation's OHS management system identify when expert advice is needed, obtain that advice and act on it appropriately. Assessment must confirm knowledge of: how the characteristics of the workforce impact on the design and maintenance of OHS management systems, and an ability to apply that understanding relevant OHS Acts, regulations and codes of practice and how they will be implemented within the area of managerial responsibility the principles and practice of effective OHS, including the significance of organisational management systems and procedures for OHS, and an ability to establish and maintain appropriate arrangements for OHS within those systems and procedures.
Context of and specific resources for assessment	This unit should be assessed by a combination of workplace (or a realistic simulation) and off-the-job assessment. The context of assessment should ensure that evidence relating to the contingency management component (ability to deal with irregularities and breakdowns) of competency can be collected. Evidence must include observation in the workplace as well as off-the-job techniques, such as interviews and simulations. Conditions for simulations should: accurately simulate the range of operations and circumstances that managers or owners could be expected to manage in the workplace allow for discussion ensure the relevant information and documents are available. Resources may include: relevant OHS Acts, regulations and codes of practice information relevant to the management of the enterprise (e.g. planning, operations, maintenance, purchasing and budgeting) enterprise OHS management information, including policies and procedures work areas in the area of managerial responsibility.
Method of assessment	The following assessment methods are suggested: case studies demonstration of skills in workplace or simulated work environment interviews portfolio of workplace OHS documents, such as policy, procedures, minutes of meetings, checklists, risk control plans, incident reports and OHS records projects (work or scenario based) written tests.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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.
Framework for the OHS may include:	a system for communicating OHS information to employees, supervisors and managers within the enterprise determining the ways in which OHS will be managed. This may include distinct OHS management activities, or inclusion of OHS functions within a range of management functions and operations, such as: designing operations, work flow and materials handling maintenance of plant and equipment planning or implementing alterations to site, plant, operations or work systems purchasing of materials and equipment mechanisms for keeping up-to-date with relevant information and updating the management arrangements for OHS, for example, information on health effects of hazards, technical developments in risk control and environmental monitoring and changes to legislation mechanisms for review and allocation of human, technical and financial resources needed to manage OHS, including defining and allocating OHS responsibilities for all relevant positions mechanisms to assess and update OHS management arrangements relevant to legislative requirements policy development and updating.
Participative arrangements for the management of OHS may cover:	employee and supervisor involvement in OHS management activities, such as OHS inspections, audits, environmental monitoring, risk assessment and risk control OHS representatives inclusion of OHS in consultative or other meetings and processes OHS committees (e.g. consultative, planning and purchasing) procedures for reporting hazards, risks and OHS safety issues by managers and employees.
Procedures for identifying hazards may include:	audits employee reporting of OHS issues maintaining and analysing OHS records, including environmental monitoring and health surveillance reports maintenance of plant and equipment reviews of materials and equipment purchases, including manufacturer and supplier information workplace inspections, including plant and equipment.
Procedures for assessing risks may include:	analysis of relevant records and reports (e.g. injuries and incidents, hazardous substances inventories/registers, audit and environmental monitoring reports and OHS committee records) determining the likelihood and severity of adverse consequences from hazards maintenance of plant and equipment OHS audits planning or implementing alterations to site, operations or work systems purchasing of materials and equipment workplace inspections.
Procedures for controlling risks may include:	appropriate application of measures according to the hierarchy of control, namely: administrative controls elimination of the risk engineering controls PPE assessing the OHS consequences of materials, plant or equipment prior to purchase checking enterprise compliance with regulatory requirements designing safe operations and systems of work inclusion of new OHS information into procedures obtaining expert advice.
Organisational procedures for hazardous events may include:	inspecting systems and operations associated with potentially hazardous events (e.g. emergency communications, links to emergency services, fire fighting, chemical spill containment, bomb alerts and first aid services) making inventories of, and inspecting, high risk operations.
OHS training program may include:	allocation of resources for OHS training, including acquisition of training resources, development of staff training skills and purchase of training services arrangements for ongoing assessment of training needs, for example, relating to: emergencies and evacuations specific hazards specific tasks or equipment supervisors and managers training required under OHS legislation induction training training for new operations, materials or equipment.
OHS records may cover:	first aid/medical post records identifying records required under OHS legislation, for example: worker's compensation and rehabilitation records hazardous substances registers material safety data sheets (MSDS) major accident/injury notifications investigation reports certificates and licences maintenance and testing reports manufacturer and supplier OHS information minutes of meetings OHS audits and inspection reports records of instruction and training workplace environmental monitoring and health surveillance records.
Evaluate the organisation's OHS system may include:	audits against OHS legislative requirements regular analysis of OHS records regular review of operating procedures reviewing the effectiveness of the OHS management system.

Unit Sector(s)

Unit sector	Occupational health and safety

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC101C Clean fish

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves removing scales, gills and guts from fish and then rinsing away all loose debris to produce clean fish according to productivity requirements. 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 of the Unit

Application of the unit	This unit has application for workers in fish processing facilities. It extends to cleaning and preparing fish to customer specifications. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units
SFIPROC106B	Work with knives

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare work area	1.1. Work instructions are confirmed with supervisor. 1.2. Work area is cleaned before commencing and hygienic conditions maintained throughout. 1.3. Fish are visually inspected for any signs of spoilage, defects and parasites, and defective fish are identified and set aside.
2. Clean fish	2.1. Cleaning equipment is used safely to clean and prepare fish to customer specifications. 2.2. Scales are removed leaving skin undamaged, and the fish rinsed free of loose scales in potable water. 2.3. Gills and guts are removed without cutting into the flesh, and the fish rinsed free of loose debris, in potable water. 2.4. Fish parts are placed into correct container for further processing or disposal. 2.5. Fish cleaning meets enterprise productivity requirements.
3. Finalise fish cleaning activities	3.1. Cleaned fish are displayed or stored according to work instruction. 3.2. Problems are reported to supervisor. 3.3. Identification and traceability of product is maintained through accurate and compliant labelling.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
cleaning and maintaining a hygienic workplace communicating with supervisor to clarify work instructions, customer specifications and productivity requirements handling fish and fish cleaning equipment safely and hygienically identifying signs of spoilage and common fish defects, diseases and parasites identifying species and fish parts, such as gills, gonads, scales, roe, kidneys and swim bladder manual dexterity for cleaning fish using safe manual handling techniques, including minimising the risk of repetitive, forceful, constrained or awkward postures reporting problems orally to supervisor. Literacy skills used for: interpreting customer specifications interpreting enterprise OHS procedures interpreting enterprise quality, food safety and hygiene procedures.
Required knowledge
enterprise quality system procedures addressing customer specifications, fish identification and traceability food safety procedures and regulations that apply when handling and storing fish OHS requirements when using knives, cutting equipment and lifting and handling boxes of fish and fish products personal, workplace and product hygiene principles spoilage pattern and common fish defects, diseases and parasites for species being cleaned.

Evidence Guide

EVIDENCE GUIDE
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: identify spoilage and common fish defects, diseases and parasites for species being cleaned produce cleaned fish within enterprise productivity and food safety requirements that conform to state/territory food regulations and customer specifications. Assessment must confirm knowledge of: enterprise safe work practices, quality and food safety requirements relevant to cleaning fish.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. To ensure consistency and level of performance a minimum of twelve (12) fish, including flat and round fish or fish of different sizes, are to be cleaned. Resources may include: a range of knives, cleaning and cutting tools appropriate to the purpose fish to be cleaned fish cleaning tubs, clean fish tubs and running cold potable water scales resources, such as Australian Seafood: An identification guide to domestic species, CSIRO Australian Fish Names Standard.
Method of assessment	The following assessment method is suggested: observation of practical demonstration oral questions.
Guidance information for assessment	This unit may be assessed holistically with other seafood processing units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders OHS hazard identification, risk assessment and control.
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 the protection of people in the workplace the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:	AQIS Export Control (Fish) orders Australian Shellfish Sanitation program chain of custody (temperature and contamination control) equipment design, use and maintenance HACCP hygiene and sanitation requirements location, construction and servicing of seafood premises Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:	controlling effluents, chemical residues, contaminants, wastes and pollution controlling pests improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources 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:	gloves, mitts or gauntlets, and protective hand and arm covering insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective hair, beard and boot covers uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons.)
Equipment may include:	bandsaw deboning machines fat suction tools and equipment fish cleaning troughs fish tubs and bins gutting machines hand-held scalers knives scaling knife scaling machine weighing scales.
Customer specifications may include:	head removed or attached head, gut and fins removed or attached kidney removed roe retained for sale swim bladder removed.
Productivity may include:	scaling and gutting rates.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC102C Clean work area

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves cleaning the work area during and after production. 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 of the Unit

Application of the unit	This unit has application for seafood processing facilities. Work will be undertaken under supervision and direction of designated personnel. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Remove waste	1.1. Waste products are deposited into correct bins, hoppers and chutes, all fitted with lids, according to food hygiene requirements. 1.2. Correct shovels, brooms and bins are identified and used when gathering waste material to avoid cross-contamination of product area and utilising safe manual handling techniques. 1.3. Work area is kept free from waste to ensure a safe working environment for self, fellow workers and others in the workplace. 1.4. Segregation of edible and inedible product is maintained at all times. 1.5. Waste in bins and tubs is shifted according to manual lifting procedures and induction, and ongoing training requirements.
2. Clean areas during production	2.1. Work areas are cleaned to avoid contamination of edible product. 2.2. Cleaning chemicals and hazardous substances are used safely. 2.3. Low pressure hoses and floor scrubbers are used safely. 2.4. People movement in wet areas is controlled using appropriate control measures.
3. Wash and store cleaning and processing equipment	3.1. Hoses are rolled and stored safely. 3.2. Brooms, shovels, mops, scrubbing brushes are cleaned, sanitised and stored appropriately when not in use. 3.3. Chemicals are stored safely. 3.4. All processing equipment is cleaned and sanitised.
4. Clean up after production	4.1. Waste material is transferred to designated storage area. 4.2. Work areas and worksite are cleaned. 4.3. Vermin and pests are controlled. 4.4. Housekeeping tasks are completed and any problems reported to supervisor. 4.5. Worksite is monitored regularly to ensure it complies with food hygiene and OHS requirements and workplace procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
using safe manual handling lifting techniques using and storing chemicals safely using cleaning equipment, such as floor scrubbers, safely reporting problems orally to supervisor. Literacy skills used for: interpreting basic directions on the use and decanting of cleaning and sanitising chemicals and agents interpreting directions for the safe operation of equipment, such as floor scrubbers interpreting enterprise procedures interpreting OHS signs. Numeracy skills used for: decanting and mixing chemicals in the correct proportion monitoring actions, such as chemical strength, duration, temperatures and tank levels reading and interpreting temperature gauges of steam hoses.
Required knowledge
cleaning and sanitising techniques and their application to different work areas cleaning techniques, such as wet and dry clean and application to different work areas hazards to others in workplace created by cleaning work areas, such as wet floors, and the use of chemicals health hazards posed by cross-contamination impact of incorrect disposal of waste on the work environment OHS hazards and procedures when handling and storing chemicals, carrying out manual handling and repetitive movements personal, workplace and product hygiene principles.

Evidence Guide

EVIDENCE GUIDE
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: follow work instructions and maintain a clean work area during and after production according to OHS standards and food regulations. Assessment must confirm knowledge of: difference between a dry clean up and a wet clean up difference between cleaning and sanitising health hazards posed by cross-contamination how to assess that the workplace is clean importance of maintaining a clean working environment.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or a simulated work environment. Resources may include: access to PPE access to workplace documentation cleaning chemicals cleaning equipment relevant work areas for identification of hazards and control measures work area to be cleaned.
Method of assessment	The following assessment methods are suggested: assessment of a clean and unclean workplace interviews observation practical demonstration of cleaning skills workplace projects written tests.
Guidance information for assessment	This unit may be assessed holistically with other seafood processing units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), and hygiene and Australian Quarantine Inspection Service ( AQIS) Export Control (Fish) orders 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 the protection of people in the workplace the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:	AQIS Export Control (Fish) orders Australian Shellfish Sanitation program chain of custody (temperature and contamination control) equipment design, use and maintenance HACCP hygiene and sanitation requirements location, construction and servicing of seafood premises Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
PPE may include:	eye protection gloves insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective hair, beard and boot covers uniforms or overalls.
Designated personnel may include:	enterprise OHS personnel other persons authorised or nominated by the enterprise or industry to perform, approve, inspect or direct specified work supervisors, managers and team leaders.
Work area may include:	cool rooms or freezers crustacean cooking or processing area fish slaughtering, cleaning or filleting area general work areas mollusc shucking/trimming or cleaning area packing area storage areas toilet/shower block and ablutions area.
Equipment may include:	bins and tubs brooms, mops and shovels brushes cleaning and sanitising chemicals and agents cleaning buckets cleaning cloths hot and cold hoses processing equipment.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC105B Fillet fish and prepare portions

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves slicing cutlets or cutting fillets from fish, and then skinning and cutting portions from the fillet. It also addresses the rinsing and chilling of fillets, cutlets or steaks. 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 of the Unit

Application of the unit	This unit may have application to a fish processing area within a manufacturing facility, aquaculture facility, and wholesale and retail outlets selling seafood. It extends to filleting and cutting portions, such as steaks and cutlets, to customer specifications. Skills in cleaning fish, working with knives and cleaning the work area are covered in other units: 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units
SFIPROC106B	Work with knives

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare work area for filleting	1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. 1.2. Work instructions are confirmed with supervisor. 1.3. Work area is cleaned before commencing and hygienic conditions maintained throughout. 1.4. Equipment and materials required for filleting work are selected and checked for cleanliness.
2. Fillet fish	2.1. Filleting equipment is used safely to prepare fillets and portions to customer specifications and enterprise productivity and yield requirements for the species. 2.2. Fillets are visually inspected for signs of spoilage, defects or parasites and defective fillets identified and set aside. 2.3. Fillets are trimmed and bones removed ensuring cuts are smooth with no jagged edges. 2.4. Skin is removed leaving flesh smooth and without tears, and skin tissue placed in the correct container 2.5. Portions are cut to the size, weight and shape specified by the customer and enterprise productivity and yield requirements. 2.6. Steaks and cutlets are trimmed, as necessary, to meet enterprise requirements.
3. Finalise filleting activities	3.1. Fillets, including portions, steaks and cutlets, are quickly rinsed in potable water and chilled ready for further processing, or packaging and retailing. 3.2. Identification and traceability of product is maintained throughout by accurate and compliant labelling. 3.3. Problems are reported to supervisor.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
cleaning and maintaining a hygienic workplace communicating with supervisor to clarify work instructions, customer specifications and productivity and yield requirements identifying signs of spoilage and common fish defects, diseases and parasites identifying species and fish parts, such as gills, gonads, scales, roe, kidneys and swim bladder manual dexterity for filleting fish and preparing portions reporting problems orally to supervisor using fish filleting equipment. Literacy skills used for: interpreting enterprise OHS procedures interpreting enterprise quality, food safety and hygiene procedures. Numeracy skills used for: estimating size and weight of portions estimating yield of fillets interpreting weight scales.
Required knowledge
enterprise quality system procedures addressing customer specifications, fish identification and traceability, and enterprise productivity and yield requirements food safety procedures and regulations that apply when handling and storing fish location of bones and dark meat in different fish species OHS requirements when using knives, cutting equipment and lifting and handling boxes of fish and fish products personal, workplace and product hygiene principles spoilage pattern and common fish defects, diseases and parasites for species being filleted.

Evidence Guide

EVIDENCE GUIDE
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: identify spoilage and common fish defects, diseases and parasites for species being filleted produce fillets, skinned fillets, cutlets or steaks and/or portions of fillets that are cut smoothly, with no jagged edges or damage to the flesh, to customer's specifications and within yield, food safety and enterprise productivity requirements, and meeting food regulations undertake processing work in accordance with relevant OHS requirements. Assessment must confirm knowledge of: enterprise safe work practices, quality and food safety requirements relevant to fish filleting fish filleting and portioning techniques.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. To ensure consistency and level of performance: a minimum of twelve (12) fish are to be filleted with at least half of the fish being skinned a minimum of twelve (12) fish are to be cut into cutlets and steaks. Resources may include: access to relevant workplace documentation fish cleaning tubs, clean fish tubs and running potable water range of fish of different shapes/sizes range of knives and cutting tools weigh scales and other measuring devices.
Method of assessment	The following assessment methods are suggested: observation of practical demonstration oral questions.
Guidance information for assessment	This unit may be assessed holistically with other seafood processing units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders OHS hazard identification, risk assessment and control.
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 the protection of people in the workplace the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:	AQIS Export Control (Fish) orders Australian Shellfish Sanitation program chain of custody (temperature and contamination control) equipment design, use and maintenance HACCP hygiene and sanitation requirements location, construction and servicing of seafood premises Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:	controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water, and maintaining water quality.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective hair, beard and boot covers uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Hierarchy of control model:	is a system for developing OHS risk controls with the priority being, in order: eliminate the hazard substitute the hazard for a lesser hazard or risk isolate the hazard use engineering controls use administrative controls use PPE.
Equipment and materials may include:	bandsaw cutting bench fish filleting machines fish filleting troughs for washing and icing fish skinning machines fish tubs and trays for storage and display knives potable water and ice packaging.
Customer specifications may relate to:	belly flap dark meat defects fat under skin fins gut gut lining kidney parasites pin bones preference for fillets: as whole as portions, such as cutlets or steaks, or as slices described by size, weight and shape. skin.
Productivity and yield requirements may include:	filleting rate yield expectations (e.g. weight of fillet versus waste) yield of cutlets or steaks (e.g. weight of saleable product).
Species may include:	cutlets: Yellowtail Kingfish Jewfish Blue Eye Cod flat fish, such as Flounder, John Dory and Mirror Dory round fish, such as Snapper, Gemfish, Redfish, Flathead and Sea Bream portions: Atlantic Salmon Tuna species. steaks: Mackerel Atlantic Salmon Ocean Trout.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC106B Work with knives

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves sharpening, using and maintaining knives for safe and effective use in a seafood processing operation. 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 of the Unit

Application of the unit	This unit has application for workers in fish processing facilities, and seafood wholesale and retail outlets. It is a prerequisite requirement for units on cleaning and filleting fish. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Sharpen knives	1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. 1.2. Knives are sharpened following workplace procedures. 1.3. Steel is used to maintain bevel edge on knives.
2. Work safely with knives	2.1. Knives are used safely at all times. 2.2. Appropriate knife is used for the particular processing task, such as the filleting knife to fillet fish, fish gutting knife to gill and gut fish or slicing knife to cut cutlets. 2.3. Product is checked as it is cut, to ensure that the knife is sharp enough to give a consistently smooth cut surface.
3. Maintain knives and associated equipment	3.1. Knives are maintained in a safe and hygienic state. 3.2. Knife sharpening equipment is used and maintained safely and hygienically. 3.3. Problems are reported to supervisor.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
reporting problems orally to supervisor using knives safely using a sharpening stone to sharpen knives using a steel to maintain the bevel edge on a knife. Literacy skills used for: interpreting OHS procedures.
Required knowledge
impact of a sharp knife on speed of filleting and yield of fillet impact of incorrectly sharpened knives on the appearance of fillets impact of incorrectly sharpened, stored and maintained knives on personal safety OHS requirements in regard to sharpening and using knives principles of sharpening a knife type, shape and purpose of knives used when cleaning and filleting fish.

Evidence Guide

EVIDENCE GUIDE
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: correctly sharpen and use knives identify when a knife requires sharpening follow OHS procedures and food safety procedures when sharpening knives. Assessment must confirm knowledge of: impact of blunt knives on productivity and yield principles of knife sharpening safety procedures associated with using knives theory of knife use as it relates to the shape of the knife.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or a simulated work environment. Resources may include: blunt knives to be sharpened range of knives (including at least two types), designed for different work functions sharpening equipment.
Method of assessment	The following assessment methods are suggested: observation of practical demonstration of knife sharpening and use of knives oral questions on knife sharpening and maintenance, use, safety and hygiene.
Guidance information for assessment	This unit may be assessed holistically with seafood processing units in which knives are used.

Range Statement

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:	business or workplace operations, policies and practices food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders OHS hazard identification, risk assessment and control.
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 handling techniques safe systems and procedures for the protection of people in the workplace the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:	AQIS Export Control (Fish) orders HACCP hygiene and sanitation requirements Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
PPE may include:	gloves non-slip and waterproof boots (gumboots) or other safety footwear uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Hierarchy of control model:	is a system for developing OHS risk controls with the priority being, in order: eliminate the hazard substitute the hazard for a lesser hazard or risk isolate the hazard use engineering controls use administrative controls use PPE.
Knives may include:	cleavers filleting knives gutting knives mollusc shucking/trimming knives sashimi knives scaling knives.
Sharpening equipment must include:	sharpening stone steel.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC201C Head and peel crustaceans

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves removing the head and peeling the shell from raw or cooked crustaceans, such as prawns, crabs, bugs and lobsters. It includes removing the meat and preparing, grading and packaging product according to specifications. 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 of the Unit

Application of the unit	This unit has application for fish processing facilities, and wholesale and retail outlets that peel and shell crustaceans. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare workplace	1.1. Work instructions are confirmed with supervisor. 1.2. Workplace is cleaned before start and hygienic conditions maintained throughout. 1.3. Area for product handling and all equipment and materials for grading, rinsing, storing and chilling product is clean and in full working order. 1.4. Sufficient potable ice, clean baskets and cold potable water are available.
2. Prepare product	2.1. Frozen, raw or cooked product is thawed in air or potable water, ensuring that the temperature of the product does not rise above industry requirements. 2.2. If indicated in customer specifications, check frozen raw product during thawing to ensure melanosis does not develop. 2.3. Thawed product is maintained at the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading. 2.4. Fresh product is checked during washing to ensure it is clean and shows no signs of sand, weed, debris, soft shell, spoilage, disease and parasites, according to customer or enterprise specifications.
3. Head and peel product	3.1. Head and shell are removed hygienically and quickly to achieve productivity and yield requirements, and to minimise temperature abuse and melanosis. 3.2. Product is visually assessed for defects and spoilage and defective product put aside. 3.3. Peeled product is placed into correct container, avoiding cross-contamination between raw and cooked products. 3.4. Appropriate techniques are used to remove flesh from shell safely from species to achieve yield requirements. 3.5. Product is treated with food-grade chemicals, if required. 3.6. Product is trimmed to meet customer specifications. 3.7. Identification and traceability of product is maintained through accurate and compliant labelling. 3.8. Product temperature is maintained within required range during processing. 3.9. Waste is collected and disposed of correctly.
4. Grade and pack product	4.1. Peeled product is size graded to meet customer or enterprise specifications. 4.2. Product is rinsed and chilled. 4.3. Product to be frozen is packed and transferred to the freezer immediately or kept chilled until frozen. 4.4. Fresh product is packed, labelled, stored, displayed or dispatched correctly.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
cleaning and maintaining a hygienic workplace communicating orally to give and receive information handling crustaceans safely and hygienically identifying signs of spoilage and common crustacean defects, diseases and parasites in raw and cooked species identifying species and location of gills, guts and internal skeleton manual dexterity for quick head and shell removal using safe manual handling techniques, including minimising the risk of repetitive, forceful, constrained or awkward postures. Literacy skills used for: interpreting enterprise procedures interpreting specifications reading basic order forms. Numeracy skills used for: counting number of pieces in carton and weight of cartons.
Required knowledge
cross-contamination of raw and cooked product food safety procedures and regulations that apply when handling and storing crustaceans personal, workplace and product hygiene principles enterprise quality system procedures addressing customer specifications, product identification and traceability safe storage and handling of food-grade chemicals spoilage pattern and common crustacean defects, diseases and parasites.

Evidence Guide

EVIDENCE GUIDE
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: follow the enterprise food safety program recognise species and produce hygienically prepared headed and/or peeled crustacean flesh that meets customer specifications and that are within workplace productivity and yield requirements work safely following enterprise OHS procedures. Assessment must confirm knowledge of: crustacean defects, diseases and parasites enterprise safe work practices, quality and food safety requirements relevant to processing crustaceans location of gills, guts, and internal skeleton in different crustacean species spoilage patterns of raw and cooked crustaceans.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. To ensure consistency and level of performance at least two (2) types of crustaceans (such as raw and cooked) should be head and peeled. Resources may include: cooked crustaceans fresh crustaceans frozen crustaceans raw crustaceans knives, clean prawn baskets, waste tubs and running potable water thaw tank weighing scales.
Method of assessment	The following assessment methods are suggested: demonstration oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders OHS hazard identification, risk assessment and control.
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 the protection of people in the workplace the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:	AQIS Export Control (Fish) orders Australian Shellfish Sanitation program chain of custody (temperature and contamination control) equipment design, use and maintenance HACCP hygiene and sanitation requirements location, construction and servicing of seafood premises Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:	controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water, and maintaining water quality.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective hair, beard and boot covers uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Product may include:	cooked fresh frozen uncooked (raw).
Equipment and materials may include:	chemicals to control melanosis chilled seawater electric saw freezer trays ice slurries peelings baskets scales thaw tank.
Customer specifications may relate to:	cutlet gills (crabs) gut (de-vein) meat melanosis temperature size grading.
Productivity and yield may include:	heading and peeling rates peeled meat yields.
Species may include:	bugs crabs freshwater prawns lobsters prawns yabbies and other freshwater crayfish.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC202C Process squid, cuttlefish and octopus

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves cleaning squid, cuttlefish or octopus, removing all the internal organs, skeleton/beak and skin to produce cleaned tubes and/or bodies. 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 of the Unit

Application of the unit	This unit has application for fish processing facilities, and wholesale and retail outlets that process squid, cuttlefish and octopus (cephalopod molluscs). It extends to cleaning and preparing product to customer or enterprise specifications. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare work area	1.1. Work instructions are confirmed with supervisor. 1.2. Work area is cleaned before start and hygienic conditions maintained throughout. 1.3. Equipment for washing and/or grading product is clean and in full working order. 1.4. Sufficient potable ice, clean baskets and cold potable water are available. 1.5. Identification and traceability of product is maintained throughout, according to enterprise food safety program.
2. Remove head and fins	2.1. Whole animals are visually assessed for signs of spoilage and defects and defective animals set aside for use elsewhere or discarded. 2.2. Whole animal is trimmed safely and hygienically according to the specifications for the species and edible waste material is placed into the correct container. 2.3. Equipment is checked for cleanliness prior to use, and used safely. 2.4. Cleaned flesh is rinsed free of all loose material.
3. Clean product	3.1. Skin and internal organs are removed to produce cleaned product that meets enterprise cleaning rates and yield requirements. 3.2. Insides of cleaned product are assessed for signs of spoilage and other defects and defective product set aside for use elsewhere or discarded. 3.3. Cleaned product is rinsed in potable water, chilled and stored according to food safety program, pending further processing.
4. Wash and pack	4.1. Chilled clean product is size graded and packed or further processed 4.2. Identification and traceability of product is maintained.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
cleaning and maintaining a hygienic workplace communicating orally to give and receive information handling cephalopod molluscs safely and hygienically identifying signs of spoilage and common defects, diseases and parasites for squid, cuttlefish and octopus identifying species and location of body parts (e.g. gills, guts, beak, head, fins and mouth mass) safely using equipment, such as knives, tumbling machine, skinning machine and cooking equipment. Literacy skills used for: interpreting enterprise procedures interpreting productivity and yield specifications. Numeracy skills used for: interpreting and applying size grading interpreting weighing scales.
Required knowledge
application of enterprise OHS standards in regard to cleaning squid, cuttlefish and octopus food safety procedures and regulations that apply when handling and storing squid, cuttlefish and octopus personal, workplace and product hygiene principles enterprise quality system procedures addressing customer specifications, product identification and traceability safe storage and handling of food-grade chemicals spoilage pattern and common defects, diseases and parasites for squid, cuttlefish and octopus.

Evidence Guide

EVIDENCE GUIDE
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: meet enterprise yield and cleaning rates consistently follow the enterprise food safety program hygienically clean squid, cuttlefish or octopus to enterprise specifications in readiness for further processing recognise species, identify key parts of the body (e.g. gills, guts, beak, head, fins and mouth mass) work safely following enterprise OHS procedures. Assessment must confirm knowledge of: common squid, cuttlefish and octopus defects, diseases and parasites enterprise safe work practices, quality and food safety requirements relevant to processing squid, cuttlefish and octopus spoilage pattern of cephalopod molluscs.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: cutting knife fish cleaning tubs, clean fish tubs and running potable water product, including at least one (1) octopus and one (1) squid weighing scales.
Method of assessment	The following assessment methods are suggested: demonstration oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders OHS hazard identification, risk assessment and control.
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 safety 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 the protection of people in the workplace the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:	AQIS Export Control (Fish) orders Australian Shellfish Sanitation program chain of custody (temperature and contamination control) equipment design, use and maintenance HACCP hygiene and sanitation requirements location, construction and servicing of seafood premises Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:	controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water, and maintaining water quality.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective hair, beard and boot covers uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Equipment may include:	cutting bench knives skinning machine tumble machine or box.
Specifications may relate to:	boiled eyes, skeleton, beak, mouth muscle mass finger pack fresh frozen ink sac pack size (e.g. 5 kg, 10 kg) pickled size grade tubes, tentacles and fins.
Species may include:	cuttlefish species octopus species squid species.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC203C Shuck molluscs

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves opening and/or removing the meat (shuck) from molluscs, such as oysters, scallops and abalone. Opened molluscs (half shells) or meat only are then prepared/trimmed and packaged according to specifications. 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 of the Unit

Application of the unit	This unit has application for workers in fish processing facilities. It extends to shucking molluscs and then packaging half shells and/or meat to customer and enterprise specifications. Handling and processing of cephalopods is covered in SFIPROC202C Process squid, cuttlefish and octopus. Procedures for freezing, bottling or canning are covered in other processing units. 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's instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare work area	1.1. Work instructions are confirmed with supervisor 1.2. Workbench and area for product handling and all equipment for grading, opening/shucking, rinsing, storing and chilling product are clean and in full working order. 1.3. Sufficient potable ice, clean baskets and cold potable water are available.
2. Wash mollusc	2.1. Molluscs are cleaned in potable water, if necessary, to remove all loose shell, grit and mud. 2.2. Molluscs awaiting shucking are stored correctly to maintain cool temperature and avoid contamination. 2.3. Dead molluscs are discarded.
3. Open or remove shells	3.1. The adductor muscle (bivalves) or foot (abalone) is cut with a knife. 3.2. Meat is freed from one shell to produce a half shell (bivalves) or shells totally removed to leave meat only (bivalves and abalone) according to productivity and yield specifications. 3.3. Half shells or meat are quickly rinsed under potable water to remove any grit or debris and meat is trimmed, as required. 3.4. Product is visually inspected for any signs of spoilage, defects or parasites, and undersize or defective product is identified and set aside for other uses, if appropriate. 3.5. Product is size/weight graded.
4. Pack half shells or meats	4.1. Graded half shells or meat are placed into transport containers by weight or number. 4.2. Layers of half shells are separated within the container with plastic sheeting to ensure that no grit is transferred from the shell to the meat. 4.3. Identification and traceability of product is maintained. 4.4. Transport containers of packed half shells or meat are labelled with the date of production and other required information. 4.5. Transport containers of packed half shells or meat are quickly transferred to the chillers to reduce their temperature. 4.6. Identification and traceability of product is maintained according to enterprise food safety program.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
accurately using visual size grading cleaning and maintaining a hygienic workplace and work area communicating orally to give and receive information identifying signs of spoilage and common defects, diseases and parasites in molluscs identifying species and location of key organs inside the body (e.g. gills, guts, gonad and adductor muscle) sharpening knives manual dexterity for opening/shucking/trimming live molluscs with minimal damage. Literacy skills used for: interpreting enterprise procedures interpreting productivity and yield specifications. Numeracy skills used for: counting interpreting and apply size grading interpreting weighing scales.
Required knowledge
food safety program requirements for shucking molluscs hygienic handling and storage of live seafood intended to be eaten raw or cooked personal, workplace and product hygiene principles quality, productivity and yield specifications spoilage pattern and common defects, diseases and parasites for molluscs.

Evidence Guide

EVIDENCE GUIDE
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: follow the enterprise food safety program identify species and key organs inside animal (e.g. gills, guts, gonad and adductor muscle) produce hygienically prepared and packed molluscan meat or meat on half shells that meets customer specifications and food regulations, and are within enterprise yield and productivity requirements work safely following enterprise OHS procedures. Assessment must confirm knowledge of: spoilage pattern of shelled molluscs defects, diseases and parasites in shelled molluscs enterprise safe work practices, quality and food safety requirements relevant to shucking molluscs.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: clean packing cases knives, baskets, waste tubs and running potable water opening bench product (bivalves or abalone) washing tubs.
Method of assessment	The following assessment methods are suggested: demonstration oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis and Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders OH) hazard identification, risk assessment and control.
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 the protection of people in the workplace the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:	AQIS Export Control (Fish) orders Australian Shellfish Sanitation program chain of custody (temperature and contamination control) equipment design, use and maintenance HACCP hygiene and sanitation requirements location, construction and servicing of seafood premises Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:	controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water, and maintaining water quality.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective hair, beard and boot covers uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Equipment may include:	freezer trays ice slurries interleaving plastic material labels opening bench or board packing cases potable running water scales shucking knife storage bottles and cans tumbling machine/box.
Product may include:	form: bottled canned fresh frozen half shell or meat only (shell-less) species: bivalves: clams or cockles mussels oysters scallops gastropods: abalone.
Productivity and yield specifications may include:	bivalve half shell yields case size, such as 10 dozen colour half shell size grades meat yields: condition fat content fullness size weight opening or shucking rates trimmings: removal of byssal threads or beard from mussels, clams and pearl oysters removal of gills (frill) and organs on scallops (edible portion is adductor mussel and sometimes gonad) removal of mouth parts, organs, gills, sensory appendages (frill) on abalone (edible portion is foot).

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC302C Handle and pack sashimi-grade fish

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves handling, grading and packing sashimi-grade fish. These fish are handled individually with special care to ensure that the flesh is suitable for slicing as sashimi. 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 of the Unit

Application of the unit	This unit has application for fish processing facilities that handle sashimi-grade fish for domestic and export trade. Sashimi-grade fish are handled under stringent quality procedures. Where exported, it also must meet Australian Quarantine and Inspection Service (AQIS) criteria and the food regulations of importing countries. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Transport fish	1.1. Whole fish are removed from fishing vessels with the care required to ensure that the fish is not damaged or bent. 1.2. Fish are stored at the processing premises under chilled, hygienic conditions, and kept under conditions that ensure they are not damaged.
2. Grade fish	2.1. Fish are visually inspected for defects, diseases and parasites and defective fish are set aside for other uses or markets. 2.2. Selected fish are graded by visual inspection using all of the sashimi-grade criteria as set out in the specifications for the species. 2.3. Fish that fail to meet sashimi-grade criteria are set aside for other uses or markets.
3. Wipe and chill fish	3.1. Sashimi-grade fish are wiped clean of any slime. 3.2. Any ice within the body cavity is carefully removed and replaced with potable ice sealed in plastic bags to ensure that the temperature of the fish meets food regulations.
4. Pack fish	4.1. Cleaned fish are weighed and packaged for transport to meet the requirements AQIS, the transport company, the domestic customer or the importing country. 4.2. Identification and traceability of product is maintained according to enterprise food safety program. 4.3. Packaged fish is labelled according to the requirements of AQIS, the domestic customer or the importing country.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
cleaning and maintaining a hygienic workplace communicating orally to give and receive information grading of sashimi-grade fish against criteria hygienic handling, and storage of sashimi-grade fish identifying signs of defects, disease and parasites in sashimi-grade fish. Literacy skills used for: interpreting enterprise procedures interpreting specifications reading, writing and checking information on labels. Numeracy skills used for: measuring the length and weight of fish reading weighing scales.
Required knowledge
application of OHS standards for the lifting of heavy loads and/or operating material handling equipment enterprise quality system procedures addressing customer specifications, product identification and traceability food safety procedures and regulations that apply when handling and storing species packed for sashimi personal, workplace and product hygiene principles spoilage patterns and common defects, disease and parasites of species packed for sashimi sashimi-grade criteria.

Evidence Guide

EVIDENCE GUIDE
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: accurately assess sashimi-grade fish ensure that fish meets food regulation requirements of destination market (domestic or overseas) handle, prepare, pack and label fish for transport. Assessment must confirm knowledge of: assessing sashimi-grade fish common fish defects, diseases and parasites spoilage patterns for common fish species packed for sashimi.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. To ensure consistency and level of performance at least twelve (12) fish are to be correctly assessed, packaged and labelled. Resources may include: area for the handling of sashimi-grade fish cutting knife fish that are at sashimi-grade as well as fish that are not at the grade labels packaging material scales.
Method of assessment	The following assessment methods are suggested: demonstration oral questions.
Guidance information for assessment	This unit may be assessed holistically with other seafood processing units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service ( AQIS) Export Control (Fish) orders OHS hazard identification, risk assessment and control.
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 the protection of people in the workplace the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:	AQIS Export Control (Fish) orders Australian Shellfish Sanitation program chain of custody (temperature and contamination control) equipment design, use and maintenance HACCP hygiene and sanitation requirements location, construction and servicing of seafood premises Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:	controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water, and maintaining water quality.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering insulated protective clothing for freezers, chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective hair, beard and boot covers uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Specifications may relate to:	bleeding bruising fat content gilling and gutting head spiking, spinal cord destroyed ice packaging meat colour packaging material (wooden and insulated foam 'coffins') size grade skin damage.
Species may include:	Atlantic Salmon Barramundi tropical snappers and cods tuna species Yellowtail Kingfish, Snapper and Trevally.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC304B Boil and pack crustaceans

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves preparing, boiling, cooling, chilling and packing crustaceans, such as prawns, crabs and lobsters, according to customer specifications. Crustaceans may be live or frozen. 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 of the Unit

Application of the unit	This unit has application for fish processing facilities, and wholesale and retail outlets that cook and pack crustaceans. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare work area	1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model. 1.2. Work area is cleaned before commencing and hygienic conditions maintained throughout processing. 1.3. Equipment for grading, boiling, cooling and chilling cooked product is clean and in full working order. 1.4. Sufficient potable ice, clean baskets and cold potable water are available. 1.5. Cooker is filled with potable water and set to boil. 1.6. Clean salt is added to the water if required, but in an amount that ensures the residue in the cooked product does not exceed levels stipulated. 1.7. Water in cooker is vigorously boiling before any product is placed into it.
2. Prepare crustaceans	2.1. Frozen product is thawed in air or potable water ensuring that the temperature of the product does not rise above what is permitted in the enterprise food safety plan and food regulations. 2.2. Frozen raw product is checked during thawing to ensure melanosis does not develop, according to customer specifications. 2.3. Thawed product is maintained within the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading. 2.4. Fresh product is washed and checked for cleanliness and signs of sand, weed and debris, soft shell, spoilage and disease and parasites, according to customer specifications. 2.5. Mud crabs are brushed free of mud clinging to the underside of the body. 2.6. Product is size graded before cooking.
3. Boil, cool and pack crustaceans	3.1. Crustaceans are carefully and safely placed into the vigorously boiling water, for the time appropriate for the species and size, to cook product, kill bacteria and denature enzymes. 3.2. Amount of crustaceans placed into the boiling water is correct for the size of the cooker and the size of the product. 3.3. Cooked crustaceans are carefully and safely removed from the cooker and placed into a cooling tank for a time appropriate for the size and species so that cooked product yield requirements are met. 3.4. Cooled product is packed with clean potable ice, into clean containers and cooled to the temperature required by food regulations. 3.5. Packed product is weighed and labelled and then placed into cold storage until ready for further processing or distribution according to customer specifications. 3.6. Identification and traceability of product is maintained according to enterprise food safety program.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
cleaning, and maintaining a hygienic workplace and work area communicating orally to give and receive information identifying hazards and applying risk controls identifying signs of spoilage and common crustacean defects, diseases and parasites in raw and cooked species identifying species safely using cookers powered by gas or electricity or steam. Literacy skills used for: interpreting customer specifications interpreting enterprise procedures reading, writing and checking information on labels. Numeracy skills used for: interpreting food safety program on quantities and times for different species, graded sizes and pot sizes interpreting written weight measurements grading product according to size.
Required knowledge
enterprise quality system procedures addressing customer specifications, humane treatment of animals, and product identification and traceability food safety procedures and regulations that apply when handling, cooking, cooling, storing and packaging raw and cooked crustaceans OHS standards in regard to basic minor burn first aid procedures, cooking crustaceans, and lifting and moving heavy loads personal, workplace and product hygiene principles spoilage patterns and signs of common defects, diseases and parasites in raw and cooked crustaceans.

Evidence Guide

EVIDENCE GUIDE
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: identify species, signs of spoilage, and common crustacean defects, diseases and parasites meet OHS standards prepare and cook, cool, chill and pack crustaceans that meet customer specifications as well as food safety regulations and enterprise yield requirements. Assessment must confirm knowledge of: common crustacean defects, diseases and parasites cooking times and indicators for different crustacean species or different sizes of the one species food safety requirements for handling and storing crustaceans spoilage pattern for the species
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. To ensure consistency and level of performance, product of different species or sizes correctly cooked, cooled, iced and stored must be demonstrated. Resources may include: a cooker cooling tubs, fish tubs, lug boxes and running cool potable water potable ice raw crustaceans, fresh and frozen scales thaw tank.
Method of assessment	The following assessment methods are suggested: demonstration oral questions.
Guidance information for assessment	This unit may be assessed holistically with other seafood processing units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals OHS hazard identification, risk assessment and control.
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 the protection of people in the workplace the appropriate use, maintenance and storage of PP).
Food safety and hygiene regulations and procedures may include:	AQIS Export Control (Fish) orders Australian Shellfish Sanitation program chain of custody (temperature and contamination control) equipment design, use and maintenance HACCP hygiene and sanitation requirements location, construction and servicing of seafood premises Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:	controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water, and maintaining water quality.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective hair, beard and boot covers uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Hierarchy of control model:	is a system for developing risk controls with the priority being, in order: eliminate the hazards substitute the hazard for a lesser hazard or risk isolate the hazard use engineering controls use administrative controls use PPE.
Equipment may include:	cooker (e.g. hand operated, automatic or mechanised) power source (e.g. gas or electricity or steam) product cooling tanks scoops brushes fish crates or lug boxes insulated cartons potable water and ice ice shovels cool room shelving.
Customer specifications may relate to:	soft shell male or female female in roe arms, claws and legs overweight cooking time cooling time size grading pack size packaging material melanosis (e.g. presence, absence or degree).
Species may include:	prawns lobsters mud crabs bugs spanner crabs blue swimmer crabs yabbies or freshwater crayfish.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC305B Slaughter and process crocodiles

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves processing crocodiles. It covers slaughtering the crocodile, preparing the carcase, removing and preparing the skin, removing the meat from the carcase and packing and freezing the meat. 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 of the Unit

Application of the unit	This unit has application for any specialised seafood processing facility that processes crocodiles. Safety and animal welfare issues apply to this competency. Licences are required for the use of firearms. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units
SFIPROC106B	Work with knives

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare work area for slaughter processes	1.1. OHS hazards in the workplace are identified, assessed, reported and controlled using the hierarchy of control model.
2. Slaughter crocodile	2.1. Crocodiles to be slaughtered are identified and shot, according to OHS requirements and legislative requirements for the humane slaughter of animals. 2.2. The carcase is cut to facilitate the drainage of blood. 2.3. The bled carcase is washed in potable water to remove blood. 2.4. Carcases that are contaminated with faeces are set aside, and a supervisor notified. 2.5. The rinsed carcase is transferred to an appropriately chilled room to complete the drainage process by hanging.
3. Skin and bone carcase	3.1. Workplace is cleaned and cooled, if required, before commencing and during skinning and boning. 3.2. Equipment to be used to process the carcase is clean, knives sharpened, and sufficient clean tables, containers, potable ice and waste bins are available. 3.3. Carcase is placed on the appropriate table for the removal of the skin. 3.4. The skin is carefully and safely removed from the carcase to customer and enterprise specifications and productivity requirements, and transferred to the appropriate container. 3.5. Carcase is washed and then moved to a clean boning table. 3.6. Carcases that are contaminated with gut contents are set aside and a supervisor notified. 3.7. Meat is carefully and safely removed from the carcase according to customer and enterprise specifications and productivity requirements and inedible waste product placed in the appropriate container. 3.8. Cuts of meat to be identified by name are placed in the appropriate container and remaining meat is removed from the skeleton. 3.9. Meat is checked for the presence of defects and meat that is found to be unsuitable for further processing is set aside and reported to a supervisor.
4. Pack, freeze and store meat	4.1. Meat ready for packaging is washed in a solution containing food safe anti-bacterial compounds. 4.2. Chilled, rinsed meat is packaged and labelled. 4.3. Identification and traceability of product is maintained according to the enterprise food safety program. 4.4. Packaged meat is frozen and frozen product is stored in an appropriate temperature controlled room until distribution.
5. Prepare skin	5.1. Skin is flensed to remove all remaining meat from the skin. 5.2. Cleaned skins are salted and stored in a chiller until dispatched.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
cleaning, and maintaining a hygienic workplace and work area communicating orally to give and receive information identifying common defects, diseases and parasites in crocodiles physical agility appropriate for handling live crocodiles about to be shot using safe manual handling techniques, including minimising the risk of repetitive, forceful, constrained or awkward postures safely using guns, rifles and knives shooting and knife sharpening skills. Literacy skills used for: reading and interpreting the Australian Standard for Hygienic Production of Crocodile Meat for Human Consumption interpreting OHS signs reading and interpreting customer and enterprise outline of specifications reading, writing and checking information on labels. Numeracy skills used for: estimating yield of skin and meat interpreting weight scales measuring quantities of anti-bacterial compounds.
Required knowledge
application of OHS standards when using firearms and knives, and when lifting and handling crocodile carcases and meat enterprise productivity and yield requirements and enterprise quality system procedures addressing customer specifications, humane treatment and slaughter of animals, and product identification and traceability food safety procedures and regulations that apply when processing crocodiles and storing of crocodile carcasses and crocodile meat personal, workplace and product hygiene principles.

Evidence Guide

EVIDENCE GUIDE
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: meet OHS standards for slaughtering and processing crocodiles produce smoothly cut crocodile skins and meat without ragged edges or damage, to meet customer and enterprise specifications as well as food safety regulations and enterprise productivity requirements. Assessment must confirm knowledge of: common crocodile meat defects, diseases and parasites crocodile skinning and boning techniques.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. To ensure consistency and level of performance a minimum of three (3) crocodiles in a weight range typical for the industry are to be slaughtered, skinned and boned, and the meat and skin packaged. Resources may include: a range of knives and cutting tools applicable PPE appropriate firearms licensing clean processing facility equipped with tables, tubs and waste containers guns or rifles and ammunition live and dead crocodiles running potable water and potable ice scales workplace documentation.
Method of assessment	The following assessment methods are suggested: demonstration oral questions.
Guidance information for assessment	This unit may be assessed holistically with other seafood processing units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices correct marketing names and labelling 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 and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals OHS hazard identification, risk assessment and control.
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 protective outdoors clothing for tropical conditions 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:	AQIS Export Control (Fish) orders chain of custody (temperature and contamination control) equipment design, use and maintenance HACCP hygiene and sanitation requirements location, construction and servicing of seafood premises Primary Products Standard and the Australian Seafood Standard (voluntary) requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.
ESD principles may include:	controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control using and recycling of water, and maintaining water quality.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective hair, beard and boot covers uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Hierarchy of control model:	is a system for developing risk controls with the priority being, in order: eliminate the hazards substitute the hazard for a lesser hazard or risk isolate the hazard use engineering controls use administrative controls use PPE.
Equipment may include:	boning tables carcase skinning tables flensing gurney flensing scraper gun/rifle/ammunition hooks knives and knife sharpening equipment meat containers non-putrescible waste containers packaging washing tubs.
Specifications may include:	by products: claws skeleton skull teeth meat: back fillet body meat inner tail fillet tail fillet skin: dorsal (hornback) split ventral (belly) split.
Productivity requirements may include:	filleting rate yield expectations (e.g. weight of meat versus waste) yield of skin.
Meat defects may include:	faeces gut contents muscle parasites.
Anti-bacterial chemicals may include:	acetic acid dilute chlorine.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC401C Evaluate a batch of seafood

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves identifying the features of seafood species to determine both scientific and correct marketing names. There is a requirement to be able to take samples of the seafood for sensory evaluation, and to identify relationships between sensory, chemical and/or microbiological indicators to determine the presence or otherwise of spoilage factors. Knowledge of seafood species is applied to the determination of product quality, likely yield, productivity requirements and to decide appropriate action to be taken in respect of the batch. 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 of the Unit

Application of the unit	This unit has application to seafood processing facilities. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements and food safety and hygiene regulations and procedures.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify seafood species by scientific and correct marketing names	1.1. Anatomical and other features and characteristics of a seafood species are identified to establish correct name. 1.2. Edible and/or useable portions are quantified in terms of flavour, texture and ease of eating characteristics known to exist in the species and/or the requirements of the product specification.
2. Sample a batch of seafood for sensory evaluation	2.1. The type and quantity of seafood to be sampled is established. 2.2. Samples are removed from the batch and forwarded for evaluation according to the requirements of the enterprise sampling plan.
3. Evaluate seafood to determine presence (or otherwise) of spoilage characteristics	3.1. Sensory, chemical and/or microbiological indicators are assessed to determine spoilage factors present in the batch of seafood. 3.2. The relationship between the quality profile required and the processing needed for the batch is determined.
4. Develop a quality profile for the batch using a scoring system	4.1. A quality profile is developed for the batch of seafood according to the enterprise score system criteria. 4.2. Terminology used in the profile is consistent with the enterprise score system criteria.
5. Estimate yields and productivity for a batch of seafood	5.1. Projected yield from the batch is estimated according to end-product specifications. 5.2. The productivity potential of the batch of seafood is determined using end-product specifications and/or processing guidelines.
6. Initiate action for the batch of seafood according to its quality profile	6.1. A destination for the batch of seafood is determined according to the processing requirements and quality profile of the batch. 6.2. Results of evaluation are assessed against vendor self-assessment criteria, where appropriate, and results recorded and reported. 6.3. Documentation relating to the batch is processed correctly. 6.4. Vendor assessment criteria is adjusted, as required.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood quality against a product specification accuracy in determining yield and productivity identifying stages of deterioration and presence of contaminants systematically organising work attention to detail using and caring for temperature recording devices. Literacy skills used for: reading and interpreting product specifications and quality criteria completing complex forms identifying and tracing product. Numeracy skills used for: calculating yield, productivity and/or volumes verifying supplier/vendor information.
Required knowledge
correct seafood nomenclature internationally accepted seafood marketing names and terms, including Australian Fish Names Standard Codex Alimentarius Commission, international and national food standards sampling techniques factors affecting yield productivity derived from a range of processing options final product specifications sensor methods using a scoring system for evaluating seafood.

Evidence Guide

EVIDENCE GUIDE
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: evaluate seafood by reliable means, and satisfy enterprise requirements, specifications, end-user requirements and other food safety and trading requirements. Assessment must confirm knowledge of: food safety standards requirements for the import of seafood species identification the effects of time and temperature abuse.
Context of and specific resources for assessment	Assessment may be conducted in the workplace or a simulated work environment Assessment will need to cover an appropriate cycle of events which is sufficient to encompass the range of species or seasonal events experienced by the enterprise. Resources may include: access to fish markets access to fishers cooperatives enterprise sampling plan examples of customer requirements examples of product specifications laboratory facilities range of product for evaluation registered seafood processing facilities.
Method of assessment	The following assessment methods are suggested: exercises evaluating seafood portfolio of workplace documentation.
Guidance information for assessment	This unit may be assessed holistically with other seafood processing units within a qualification.

Range Statement

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:	ecologically sustainable development (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) 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 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.
Scientific and correct marketing names may include:	approved names Australian Fish Names Standard common names foreign names seafood marketing names and terms as defined in The Australian Seafood Users Manual or successor publication/s.
Anatomical features may include:	exoskeleton, limbs, flesh and muscle gills, fins, lateral line, shape, colour and scales shell, foot, gut, roe and organs.
Features and characteristics may include	Australian Food Standards code harvest or fishing area prohibited species seasonal nature of availability for some species.
Seafood may include:	crocodiles crustaceans echinoderms inshore demersal species molluscs, including cephalopods pelagic deep water species re-constituted seafood whole, headed, gutted, filleted, frozen, green or cooked fish.
Sensory, chemical and/or microbiological indicators may include:	colour, flavour and appearance microbial limits physical contamination presence of cleaning or sanitising chemicals presence of defects or parasites smell, taste and touch stage of rigor mortis visible in the samples.
Processing may include:	corrective actions degree of difficulty incoming product quality market requirements processing demands product form product specifications recovery rates shelf life (pre- or post-processing) size grades.
Score system may include:	AQIS inspection standards Codex Alimentarius Commission, 1998 end-product specifications food safety requirements quality standards vendor inspection reports.
Productivity may be influenced by:	products and their value incoming product quality machine or equipment operation personnel skills product parameters production capability yield requirements.
Documentation may include:	chain of custody certificates date of capture records identity of vessel or provider time and temperature logs vendor documents identifying species, weight and/or origin.
Vendor self-assessment criteria may include:	agreed standard by which vendor determines quality of product contractual obligations in the event of criteria not being satisfied inspection of vendors facilities to confirm capability.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC402C Maintain hygiene standards while servicing a food handling area

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency covers basic food safety practices to be followed by individuals with responsibility for those who work in a food handling area, but are not directly responsible for handling food. Examples of typical functions include electrical, maintenance, pest control and cleaning services. These people may be employees of the food business or external contractors working in areas covered by the food safety plan. 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 of the Unit

Application of the unit	This unit supports the implementation of national, state or territory food safety legislation and regulations. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Comply with food safety requirements while working in a food handling area	1.1. Food safety and personal hygiene requirements related to work tasks of others are identified and followed. 1.2. Work responsibilities are carried out so that the safety of food is not compromised. 1.3. Identify and report any procedures or practices which are not consistent with the food safety program. 1.4. Corrective action is taken according to the food safety program.
2. Maintain food handling area in a clean and orderly state	2.1. Equipment and/or utensils used, and the food handling area meet the ongoing cleaning and sanitation requirements of food safety program. 2.2. Waste is collected and disposed of according to food safety program.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
carrying out work responsibilities to ensure that food safety is not compromised identifying and correcting or reporting situations or procedures that relate to own work that could compromise food safety locating or confirming and following work and related food safety responsibilities as required by the food business maintaining housekeeping standards in the food handling area and disposing of waste as required by work responsibility to meet food business requirements maintaining personal hygiene consistent with food business requirements reporting health conditions and illness as required by workplace food safety procedures taking necessary precautions when moving between or around the workplace and/or from one task to another so that food safety is not compromised wearing and maintaining appropriate clothing/footwear as required by work tasks to meet food business requirements. Literacy skills used for: compiling reports reading and interpreting food safety plans reading, interpreting and modifying work procedures reporting and recording workplace health and illness. Numeracy skills used for: interpreting technical documents monitoring temperatures.
Required knowledge
cleaning and sanitation requirements and responsibilities, including an understanding of cleaning methods appropriate to a food handling environment and those used in the specific food handling area food safety requirements related to own work as determined by the food business housekeeping standards to be maintained in the work area methods and procedures to be followed when carrying out work responsibilities in a food handling area to ensure that food safety is not compromised. This will depend on the nature of work responsibilities and food safety requirements as specified by the workplace. It includes an understanding of the types of contamination and cross-contamination that can occur as a result of work activities and storage, procedures used to prevent these types of contamination from occurring, and the action required if food safety is, or may have been, compromised personal hygiene practices and clothing and footwear requirements associated with working in and moving in and between food handling areas suitable standard of products, materials, tools and equipment used in the food handling area. This includes and awareness of chemicals suitable for use in a food environment, appropriate equipment and work methods, and materials that are unsuitable for use, such as breakable or dirty equipment/materials waste collection, recycling and handling procedures.

Evidence Guide

EVIDENCE GUIDE
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: oversee the activities of staff operating in a food handling area. Whilst not directly involved in the production or processing of seafood the individual is responsible for maintaining the hygienic and sanitary integrity of the food handling area. Assessment must confirm knowledge of: activities needed to return to the required levels of hygiene and sanitation communication between workforce and others, including contractors organisation of work in a food handling area and the scheduling of work to avoid loss of hygiene integrity procedures and/or practices which are not consistent with the food safety plan the requirements of the food safety plan in general and personal hygiene requirements in particular waste disposal routines.
Context of and specific resources for assessment	Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide an opportunity for the assessee to demonstrate work activities that are consistent with the workplace seafood safety procedures and with food safety legislation. Resources may include: access to the candidate's peers and supervisors access to enterprise engineering and/or production expertise enterprise maintenance schedules and procedures enterprise OHS policy and procedures enterprise product/production specifications HACCP plans relevant food safety standards.
Method of assessment	The following assessment methods are suggested: demonstration project (work or scenario based) workplace documents written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other seafood processing units within a qualification.

Range Statement

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:	ESD principles, environmental hazard identification, risk assessment and control 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) 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 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, 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 and 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 the 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 organisms 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, introducing alternative energy sources.
PPE may include:	buoyancy vest or personal floatation device (PFD) personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) insulated protective clothing for freezers or chillers and refrigeration units protective outdoor clothing for tropical conditions non-slip and waterproof boots (gumboots) or other safety footwear hard hat or protective head covering protective hair, beard and boot covers gloves, mitts or gauntlets, and protective hand and arm covering protective eyewear, glasses and face mask hearing protection (e.g. ear plugs and ear muffs) respirator or face mask sun protection (e.g. sun hat, sunscreen and sunglasses) safety harness uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons) waterproof clothing (e.g. wet weather gear and waders).
Food handling area may include:	any work area where receiving, basic handling and inspection, preparation, cooking, processing, display, packaging, storage and/or transport of food occur any work area where contamination can result from work activities, including: chemical contamination which could be caused by lubricants, resins, and cleaning and sanitation chemicals physical contamination which could be caused by metal, glass, plastic and cloths microbiological contamination that could result from cross-contamination when moving into and between food-handling areas (both direct contamination of the product and contamination of the work area are to be avoided) the products and materials used in a food handling area
Personal hygiene may include:	personal hygiene, clothing and footwear, and requirements to report health conditions or illness that meet workplace requirements and procedures. At a minimum such procedures must ensure that any person in food premises does not contaminate food, does not have unnecessary contact with ready-to-eat food and does not spit, smoke or use tobacco or similar in a food handling area. Refer to Food Safety Standards 3.2.2, Clause 17:3 as a minimum guide and/or relevant state or territory legislation and regulations.
Food safety program may include:	that which systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. The food safety program will comply with relevant national, state, territory and industry legislation and regulations. the food business responsible for establishing the food safety program. Where a person who is not a direct employee of the business carries out the functions covered by this guideline competency standard, they are responsible for ascertaining the requirements of the food business relating to food safety. These requirements may be set out in procedures and/or in agreements or contractual arrangements established with service providers. Responsibilities of any person visiting and/or working in a food handling area will be communicated prior to entering the food handling area.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC403C Follow basic food safety practices

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency covers basic food safety practices, including personal hygiene and conduct when working in a food business. It describes the most basic level of competence required by any person in any industry who directly handles food. Where a food handler requires a more detailed understanding of the types of food safety hazards likely to occur in their workplace and methods of control, refer to SFIPROC404C Apply and monitor food safety requirements. This unit supports the implementation of national, state and territory food safety legislation and regulations. 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 of the Unit

Application of the unit	This unit has application for those in a supervising role who are responsible for overseeing the activities of individuals working in a food handling area and directly involved in the production or processing of seafood. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, and food safety and hygiene regulations and procedures.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Interpret food safety program requirements	1.1. Workplace information relating to food safety responsibilities is accessed, interpreted and confirmed with personnel as identified in the enterprise food safety program. 1.2. Hazard and Critical Control Points (HACCP) and food safety procedures relevant to own work responsibility are identified and confirmed with relevant personnel. 1.3. Own work practices are monitored for compliance with food safety program and modelled in the workplace. 1.4. Personnel are supported to implement food safety program and procedures.
2. Maintain food safety while carrying out food handling activities	2.1. Food handling and storage is carried out according to the food safety program. 2.2. Procedures or practices which are not consistent with food safety program are identified, reported or corrected. 2.3. Corrective action is taken within level of responsibility, according to the food safety program. 2.4. Recalled or contaminated food, waste and recyclable material is handling and disposed of according to food safety program. 2.5. The workplace in maintained in a clean and tidy order to meet hygiene standards.
3. Comply with personal hygiene standards	3.1. Personal hygiene meets the requirements for the food safety program. 3.2. Health conditions and/or illness are reported and recorded as required by the food safety program. 3.3. Clothing and footwear worn is appropriate for the food handling task and meets the requirements of the food safety program. 3.4. Precautions are taken when moving between or around the workplace and/or from one task to another so that food safety is not compromised.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating to clarify own work responsibilities in relation to HACCP and the food safety program and to support personnel to implement procedures related to food safety program, such as: maintaining personal hygiene standards handling and disposing of recalled or contaminated food, waste and recyclable material maintaining the work area in a clean and tidy state reporting health conditions and illness reporting signs of pest infestation identifying procedures or practices that are inconsistent with or compromise the food safety program. Literacy skills used for: documenting corrective actions providing diagrammatic instructions relating to procedures outlining food safety responsibilities interpreting food safety program reporting and documenting health conditions and illnesses. Numeracy skills used for: interpreting critical limits as documented in the food safety plan.
Required knowledge
appropriate bandages and dressing to be used when undertaking food handling cleaning plans and procedures and use and storage of cleaning equipment as required to carry out own work responsibilities clothing and footwear requirements for working in and/or moving between food handling areas legal responsibilities relating to personal hygiene practices and the reporting of illness as required by the Food Safety Standard and/or state or territory legislation and regulations (it may also include restrictions on wearing of jewellery and other adornments, such as nail polish) personal clothing maintenance, laundering and storage requirements suitable standard of materials, equipment and utensils used in the food handling area the food safety requirements and procedures related to own work and the possible consequences of not following these procedures waste collection, recycling and handling procedures relevant to own work responsibilities.

Evidence Guide

EVIDENCE GUIDE
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: follow basic food safety procedures and practices in a supervisory role. Assessment must confirm knowledge of: activities needed to return to the required levels of hygiene and sanitation procedures and/or practices which are not consistent with the food safety plan reporting and recording requirements of the food safety plan the requirements of the food safety plan in general and personal hygiene requirements in particular waste disposal routines.
Context of and specific resources for assessment	Assessment of this unit may occur in either a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide an opportunity for the assessee to demonstrate work activities that are consistent with food safety legislation and regulations. Resources required for assessment may include: personnel to supervise enterprise food safety plan enterprise OHS policy and procedures HACCP plan relevant protective clothing and equipment.
Method of assessment	The following assessment methods are suggested: demonstration workplace documentation written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other seafood processing units within a qualification.

Range Statement

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:	ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control food safety, 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) 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 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, 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.
Food safety program:	systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling and storage operations of the food business. The food safety program will comply with relevant national, state, territory and industry legislation and regulations. For the purpose of applying this competency standard in circumstances where formal food safety programs are not legal requirements, the term can be understood to cover the same detail as would be covered by a food safety program.
Own work responsibilities may include:	cleaning and storing equipment and utensils handling and storage of products and materials, such as: consumables finished product ingredients part-processed product raw materials seafood handling, such as: basic handling and inspection display, packaging and storage preparation, cooking and cooling processing transportation of seafood.
Own work practices may include:	personal hygiene requirements as specified in the food safety program wearing clothing designed to ensure that the body and clothing itself does not contaminate food or surfaces likely to come into contact with food, such as: hair nets and beard nets overalls and gloves.
Personnel are supported by:	individual coaching on-the-job and off-the-job training performance feedback wall charts and diagrams work team meetings and discussions written information sheets.
Food handling activities may include:	handling and storing products/materials, such as: cleaning materials consumables finished product ingredients part-processed product raw materials.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC404C Apply and monitor food safety requirements

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves monitoring and controlling food safety hazards and responding to non-conformance as required by the food safety program. Responsibility for monitoring food safety, identifying breaches in food safety procedures and taking corrective action relates to own tasks and responsibilities and occurs in the context of the food safety program in the workplace. 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 of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Monitor and control the food safety program	1.1. Food safety hazards in all food handling operations of the food business are monitored and controlled as required by the food safety program. 1.2. Where food safety control requirements are not met, the non-conformance is promptly reported and corrective action is taken and recorded. 1.3. Food safety information is recorded to meet requirements of the food safety program.
2. Assist in the identification of breaches of food safety procedures	2.1. Processes or conditions which could result in a breach of food safety procedures are identified and reported. 2.2. Records of corrective action taken are maintained according to food safety plan. 2.3. Corrective action is undertaken according to food safety program.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating results of food safety monitoring following procedures to identify, separate and report product which is or may be non-conforming and/or implement other necessary corrective action within level of responsibility identifying situations where food safety requirements or parameters are not met within level of responsibility monitoring food safety hazards as required by the food safety program, such as visual inspection, sampling and testing participating in investigation and reporting on unsafe food as identified by internal monitoring and/or customer complaints recording results of monitoring and maintain records as required by the food safety program reporting practices or processes in own work that could result in unsafe food taking corrective action as required by food safety program within level of responsibility using food safety program information to find advice on food safety responsibilities relating to own work. Literacy skills used for: recording results and the maintenance of records reporting food safety as identified in internal monitoring and/or customer complaints. Numeracy skills used for: interpreting and applying information from the food safety program recording results of visual inspection, sampling and testing.
Required knowledge
methods and procedures used in the workplace to: monitor that food safety is under control, including an understanding of the purpose of sampling and taking measurements, such as temperature and pH, and conducting inspections and tests (where inspections and tests are part of the work responsibility, it includes an understanding of the procedures to follow) control food safety hazards and minimise risk identify and separate food which may be unsafe microbiological, physical and chemical hazards related to the foods handled and stored in the workplace, such as the types of hazards likely to occur, the conditions under which they occur and possible consequences purpose of corrective action and the appropriate corrective action to take if monitoring indicates that food safety control requirements are not met purpose of keeping records and the recording requirements of the food safety program recall procedures as they relate to own work responsibilities safe food handling requirements and procedures related to work responsibilities sources of information on procedures and responsibilities for food safety relating to own work, including Hazard Analysis Critical Control Point (HACCP) and food safety plan, and product specification requirements and quality parameters properties, handling and storage requirements of equipment, materials and products handled and used.

Evidence Guide

EVIDENCE GUIDE
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: demonstrate and apply an understanding of the principles of the food safety program as they relate to work responsibilities. Assessment must confirm knowledge of: methods and procedures used in the workplace to monitor that food safety is under control hazards related to the foods handled and stored in the workplace purpose of corrective action and the appropriate corrective action to take if monitoring indicates that food safety control requirements are not met purpose of keeping records and the recording requirements of the food safety program recall procedures as they relate to own work responsibilities safe food handling requirements and procedures related to work responsibilities sources of information on procedures and responsibilities for food safety relating to own work, including HACCP and food safety plan, and product specification requirements and quality parameters understanding of the properties, handling and storage requirements of equipment, materials and products handled and used.
Context of and specific resources for assessment	Assessment of this unit may occur in either a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide an opportunity for the assessee to demonstrate and apply an understanding of the principles of the food safety program as they relate to work responsibilities. Resources may include: codes of practice enterprise OHS policy and procedures enterprise recording and reporting requirements relevant documentation, including enterprise food safety plan relevant legal/regulatory requirements.
Method of assessment	The following assessment methods are suggested: demonstration workplace documentation written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ESD principles, environmental hazard identification, risk assessment and control 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) 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 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 and 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 the 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 organisms 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) personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) insulated protective clothing for freezers or chillers and refrigeration units protective outdoor clothing for tropical conditions non-slip and waterproof boots (gumboots) or other safety footwear hard hat or protective head covering protective hair, beard and boot covers gloves, mitts or gauntlets, and protective hand and arm covering protective eyewear, glasses and face mask hearing protection (e.g. ear plugs and ear muffs) respirator or face mask sun protection (e.g. sun hat, sunscreen and sunglasses) safety harness uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons) waterproof clothing (e.g. wet weather gear and waders).
Food safety hazard may be:	biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect.
Food handling operations may include:	products/materials handled and stored, such as: consumables part-processed product cleaning materials finished product ingredients raw materials.
Monitored may include:	breach of food safety procedures, such as: failure to check delivery temperatures of food in refrigerators promptly failure to wash hands when required use of cloths for unsuitable purposes confirming that a food safety hazard is in control, such as: taking temperatures collecting samples conducting visual inspections conducting other tests as required.
Corrective action may include:	extending cooking time, reprocessing, reworking, and/or withdrawing food from production retraining of staff taken within level of responsibility and in the context of the food safety program the attendant record keeping associated with the food safety plan, or other quality management processes operation in the food business, including retraining confirmation that the appropriate action was taken and the procedure was rectified.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC405C Oversee the implementation of a food safety program in the workplace

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves supervising the implementation of the food safety program across an entire business, process or food handling area. It also involves supporting others to implement the requirements of food safety procedures, including those who work in a food handling area, but who are not directly responsible for handling food. It involves responsibility for identifying breaches of food safety procedures and taking corrective and/or preventative action occurring in the context of the food safety program and within scope of responsibility. Typical examples of these functions include electrical, maintenance, pest control and cleaning services performed by people who may be employees of the food business or external contractors working in areas covered by the food safety plan. 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 of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units
SFIPROC404C	Apply and monitor food safety requirements

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Monitor the implementation of the food safety program	1.1. Food safety requirements and procedures are communicated to others in the workplace. 1.2. Food handling processes and procedures meet the requirements of the food safety program. 1.3. Service personnel in the food area are supported to meet food safety requirements.
2. Take corrective action when a food safety hazard is found not to be in control	2.1. Procedures for responding to non-conformances are promptly implemented. 2.2. Causes of non-conformances are identified and recorded. 2.3. Control measures are implemented to prevent recurrence. 2.4. Procedures are developed or revised to support effective control of food safety hazards.
3. Maintain food safety in the workplace	3.1. Processes or conditions which could result in a breach of food safety procedures are identified and preventative or corrective action is taken. 3.2. Food safety records are completed and meet the food safety program and legal requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
collecting and analysing data and other food safety information to identify breaches of food safety procedures communicating information about the food safety program and related procedures to others in the food handling area demonstrating monitoring techniques used in the food handling area, such as visual inspection, sampling methods, testing methods, record keeping and all other procedures required to implement the food safety program in the food handling area making judgements on action required to respond to non-conformance and following procedures to identify, separate and/or recall non-conforming food as required monitoring the recording of food safety information to confirm that the records accurately reflect performance and meet the requirements of the food safety program participating in investigation of actual and potential non-conformance and complaints from customers relating to food safety reviewing practices and procedures to prevent or minimise non-conformance and to develop preventative actions supporting others to follow food safety procedures, ensuring that all workplace personnel receive the information required and have the necessary skills to carry out their responsibilities as identified by the food safety program. Literacy skills used for: completing food processing records to meet legal and food safety program requirements. Numeracy skills used for: measuring and recording non-conformance with specifications and food safety program recording data for food processing records.
Required knowledge
appropriate communication techniques to convey the requirements of the food safety program to others in the workplace auditing arrangements, roles and responsibilities as they relate to own work responsibilities, including an understanding of internal and external audit processes current technical and process knowledge required to participate in investigations of non-conformance legal obligations for food safety relating to personal and company liability, including, as a minimum, awareness of relevant national, state, territory and industry-specific legislation and regulations, and customer requirements, where required principles of a systematic approach to managing food safety, including identification of hazards that are likely to occur, establishing appropriate methods of control, monitoring controls, describing corrective action to be taken if control conditions are not met, and recording information procedures to identify and separate non-conforming product and recall procedures and responsibilities relevant to the food business properties, handling, preparation, processing, display, packaging and storage requirements of materials and products used in the food handling area in order to make judgements about safety of food within the parameters established by the food safety program record keeping requirements and systems used in the workplace systems, procedures and support programs in place in the seafood business to implement the food safety program.

Evidence Guide

EVIDENCE GUIDE
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: oversee the activities of individuals working in a food handling area and directly or indirectly involved in the production or processing of seafood. Assessment must demonstrate knowledge of: principles of a systematic approach to managing food safety procedures to identify and separate non-conforming product and recall procedures and responsibilities relevant to the food business properties, handling, preparation, processing, display, packaging and storage requirements of materials and products used in the food handling area in order to make judgements about safety of food within the parameters established by the food safety program the organisation of work in a food handling area legal obligations for food safety relating to personal and company liability, including, as a minimum, awareness of relevant national, state, territory and industry-specific legislation and regulations, and customer requirements, where required record keeping requirements and systems used in the workplace.
Context of and specific resources for assessment	Assessment of this unit may occur in either a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide an opportunity for the assessee to demonstrate and apply an understanding of the principles of the food safety program as they relate to work responsibilities. Resources may include: codes of practice enterprise OHS policy and procedures enterprise recording and reporting requirements relevant documentation, including enterprise food safety plan relevant legal/regulatory requirements.
Method of assessment	The following assessment methods are suggested: demonstration workplace documentation written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 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 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 and 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 the 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 organisms 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) personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) insulated protective clothing for freezers or chillers and refrigeration units protective outdoor clothing for tropical conditions non-slip and waterproof boots (gumboots) or other safety footwear hard hat or protective head covering protective hair, beard and boot covers gloves, mitts or gauntlets, and protective hand and arm covering protective eyewear, glasses and face mask hearing protection (e.g. ear plugs and ear muffs) respirator or face mask sun protection (e.g. sun hat, sunscreen and sunglasses) safety harness uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons) waterproof clothing (e.g. wet weather gear and waders).
The food safety program:	is established by the food business. Where a person who is not a direct employee of the business carries out the functions covered by this competency standard, they are responsible for ascertaining the requirements of the food business relating to food safety. These requirements may be set out in procedures and/or in agreements or contractual arrangements established with service providers. Responsibilities of any person visiting and/or working in a food handling area will be communicated prior to entering the food handling area is the process which systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business must comply with relevant national, state, territory and industry legislation and regulations.
Food area may include:	an area where: basic handling and inspection cooking cooling display packaging preparation processing storage and/or transportation of food occurs.
Corrective action may include:	confirmation that the appropriate action was taken and the procedure was rectified extending cooking time, reprocessing, reworking, and/or withdrawing food from production retraining of staff taken within level of responsibility and in the context of the food safety program the attendant record keeping associated with the food safety plan, or other quality management processes operation in the food business, including retraining.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC406C Develop food safety programs

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves developing food safety programs. This unit is premised on the assumption that the person responsible for the development of the food safety program will be from within the food business, but does not exclude the use of external specialists to provide guidance and/or advice. Development of food safety programs, such as Hazard Analysis Critical Control Point (HACCP) will generally be undertaken collaboratively within the workplace. 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 of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare to develop a food safety program	1.1. The scope of the food safety program is agreed within the food business. 1.2. Personnel and resources to be involved in the development of the food safety program are identified and their availability negotiated. 1.3. A plan for the development of a food safety program is agreed.
2. Identify food safety hazards	2.1. Processes to be covered by the food safety program are identified and steps within each process are described. 2.2. Food safety hazards that are reasonably expected to occur are identified and risk assessment criteria are developed for each step in each process. 2.3. Handling methods, processing techniques and existing support programs used in the food business are identified as control points.
3. Establish methods to control food safety hazards	3.1. Acceptable methods of control are determined for each food safety hazard that is reasonably expected to occur. 3.2. Control methods are validated by the use of objective evidence in order to prove that materials, processes, procedures or equipment used are capable of delivering the intended result. 3.3. Procedures for taking preventative action are established.
4. Establish methods to monitor the implementation of controls	4.1. Appropriate methods for monitoring control measures at critical control points are established. 4.2. Monitoring requirements and responsibilities are confirmed as being appropriate and communicated to the relevant personnel.
5. Establish appropriate corrective action	5.1. Required corrective action to respond to situations where hazards are not effectively controlled is established. 5.2. Corrective action requirements and responsibilities are communicated to relevant personnel.
6. Establish a recording system to document food safety performance	6.1. Records required to document, implement and maintain the food safety program are established. 6.2. Record keeping requirements and responsibilities are communicated to food business personnel.
7. Establish a system to regularly review the food safety program	7.1. A verification schedule that reviews all aspects of the food safety program and related records is developed to ensure the program's adequacy and validity. 7.2. Verification requirements and responsibilities are communicated to relevant personnel. 7.3. The food safety program is revised to take account of verification outcomes.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
developing a plan for the regular review of the food safety program communicating to: reach agreement on the processes to be covered by the food safety program consult with, negotiate and explain roles and responsibilities to people in the food business identifying hazards that are reasonably expected to occur, conducting a risk assessment and establishing appropriate methods of control planning skills to: develop contingency actions in the event that program requirements are not met develop a food safety program develop record keeping requirements and systems using frontline management skills to implement preventive action using problem solving skills to: determine monitoring procedures for each food safety hazard develop corrective actions in the event that acceptable limits or requirements of support programs are not met validating new and/or existing methods of control by referring to objective data, industry guidelines and codes of practice Literacy skills used for: analysing process flow diagrams, hazard analysis charts and table, support program requirements, data analysis reports, corrective action reports and verification reports communicating verification requirements to relevant staff documenting handling methods, processing techniques and existing support programs establishing records required to document, implement and maintain the food safety program. Numeracy skills used for: recording monitored data setting process limits validating control methods.
Required knowledge
food safety program design principles and development processes: legal requirements to establish support programs relevant to the industry sector and nature of the food business which include HACCP and food safety systems HACCP-based concepts that support the design of a food safety program to meet legal and food business requirements techniques for applying HACCP-based principles in a food business, including techniques for identifying and analysing hazards, assessing the likelihood of occurrence, conducting a risk assessment of those hazards, determining acceptable methods of control, monitoring and recording requirements for each control point, identifying corrective action if controls are not met and developing system review procedures purpose of maintaining records, minimum recording requirements and minimum period for which records must be retained roles and responsibilities of internal and external auditors and of authorised officers industry terminology, food characteristics and food handling methods as they affect food safety, relating to the food business/industry sector the role of consultation in the development, implementation and ongoing maintenance of the food safety program techniques used to map operations for the purposes of a food safety program appropriate to the food business documentation and recording requirements of support programs used as a method of control validation processes and techniques verification procedures main types of food safety hazards/contamination that may be found in seafood handled by the business and handling practices and processes used to reduced these hazards conditions required for bacterial growth to occur relevant to the food handling function, including aw, pH, composition, time and temperature typical support programs, such as cleaning schedules, pest control, stock rotation, product recall and personal hygiene, and how they can be used as part of a food safety program acceptable control methods for the hazards identified and required corrective action when control requirements are not met industry terminology, raw materials/ingredient composition and characteristics, and food handling practices and processing techniques relevant to the food business/industry sector, as they affect food safety information required and collection methods to support validation of the food safety program issues to consider relating to intended use of food products relevant technical knowledge to apply HACCP-based concepts to the development of a food safety program, including relevant sections of the food standards code, relevant food Acts, industry legislation and regulations, guidelines, codes of practice, templates, protocols and other sources of current technical advice relevant to industry sector and food business processes food business liaison: documentation procedures to meet food safety program requirements appropriate to the food business effective communication skills required to consult, negotiate and communicate with people in the food business level of competence and current systems used by food business personnel to support food safety options to fulfil the requirements of the food safety program to suit the capacity and culture of the food business resources required to implement and maintain the food safety program.

Evidence Guide

EVIDENCE GUIDE
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 food safety program for a seafood food business. Assessment must confirm knowledge of: food safety design principles and development process technical food safety requirements for the food safety program being developed food safety as it relates to seafood product specifically and to seafood food businesses.
Context of and specific resources for assessment	Assessment of this unit of competence is conducted within the context of the seafood industry. Assessment must occur in the context of real food businesses within the seafood sector where normal food safety hazards and control requirements exist. The environment must provide an opportunity for the assessee to demonstrate the development of a food safety program consistent with food safety legislation and appropriate to the needs of the food business. Resources may include: codes of practice enterprise OHS policy and procedures enterprise recording and reporting requirements relevant documentation, including enterprise food safety plan relevant legal/regulatory requirements.
Method of assessment	The following assessment methods are suggested: undertaking a project developing a food safety program for the seafood business workplace documentation written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 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 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 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 and 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 the 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 organisms 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) personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) insulated protective clothing for freezers or chillers and refrigeration units protective outdoor clothing for tropical conditions non-slip and waterproof boots (gumboots) or other safety footwear hard hat or protective head covering protective hair, beard and boot covers gloves, mitts or gauntlets, and protective hand and arm covering protective eyewear, glasses and face mask hearing protection (e.g. ear plugs and ear muffs) respirator or face mask sun protection (e.g. sun hat, sunscreen and sunglasses) safety harness uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons) waterproof clothing (e.g. wet weather gear and waders).
The food safety program:	systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business, including risk assessment procedures associated with likely hazards may be developed as a stand-alone program or may be integrated with the quality program in a workplace. It may be based on industry guidelines or templates, customised to the requirements of the business or developed collaboratively within the food business identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met, and information to be recorded must comply with relevant national, state, territory and industry legislation and regulations.
Processes to be covered by the food safety program include:	methods to control hazards, support programs and manage specific hazard control limits or requirements product recall, cleaning schedules, pest control programs, personal hygiene practices, calibration procedures and related operating procedures processing stages, such as cooking, cook and chill, cook and hold, thaw and reheat.
Food safety hazards may be:	a regular occurrence of little or no risk or, infrequent hazards of extremely high risk to human life microbiological, chemical or physical in nature.
Handling may include:	handling of packaging, food containers and equipment handling recalled or contaminated seafood prior to disposal receiving, storing, control of temperature, preparing, processing, cooking, displaying, packaging, serving and transporting seafood.
Methods of control may involve:	equipment procedures, including supply chain controls processes.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC407C Conduct internal food safety audits

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This competency involves conducting internal audits against the food safety standards. 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 of the Unit

Application of the unit	This unit supports the implementation of national and state or territory food safety legislation and regulations but does not preclude any requirement for external second or third-party auditing processes, or audit requirements in respect of the Food Business Classification System. 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan for food safety internal audits	1.1. Information and resources required to conduct the audit are identified and located. 1.2. An audit plan is developed to meet internal audit scope.
2. Conduct food safety audits	2.1. Information is collected that is adequate, representative and meets audit requirements/scope. 2.2. Information is analysed to assess appropriate application of the food safety program. 2.3. Records are reviewed to assess compliance with the food safety program. 2.4. Interviews are conducted on the operation of the food safety program with people who have specific tasks outlined in the program. 2.5. Compliance with the food safety program is observed and an assessment given. 2.6. Premises and transport vehicles are inspected, as required, to confirm that they meet the design and construction requirements set out by food safety legislation. 2.7. Areas requiring corrective action are identified and recorded.
3. Report and follow up audit outcomes	3.1. Situations presenting an imminent and serious risk to the safety of food are reported according to legislative requirements. 3.2. Audit reports are prepared to address audit scope requirements. 3.3. The results of the audit are communicated within the food business and to regulatory agencies as required by legislation. 3.4. Areas requiring corrective action are acknowledged by the food business. 3.5. A corrective action plan is developed, reported and agreed. 3.6. Implementation of corrective action as set out in the corrective action plan is confirmed.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying appropriate questioning, observation and related communication skills to support information collection appropriate to the food business assessing the adequacy of the food safety program, such as verifying information used by the food business to establish methods of controlling food safety hazards communicating the audit findings, including any relevant follow-up action to the food business communicating the audit plan to the food business and agreeing on audit timetable and scope of the audit confirming that food premises, fixtures, fittings, equipment and transport vehicles meet the minimum requirements of food safety legislation confirming that the food business has implemented appropriate corrective action with the timeframe established by the corrective action plan documenting non-conformance where findings indicate either a failure to comply with the food safety program or inadequacy of the food safety program establishing the audit sequence, activities and timelines forming conclusions on audit outcomes which can be duplicated, given the evidence collected identifying and locating information required to conduct the audit identifying any changes that have occurred in the food business since the commencement of the food safety program or since the last audit that could affect food safety identifying, investigating and recording evidence of non-conformance and judge significance preparing tools to collect information, such as checklists and interview schedules reviewing food business documentation to confirm that required formation is available reviewing records, conducting interviews, observing workplace practices and collecting other relevant information, as required, to assess compliance with the food safety legislation taking immediate action to report non-conformities that present an imminent and serious risk to the safety of food verifying that the food business is implementing the food safety program, including identifying food safety hazards that may be reasonably expected to occur, determining adequate methods to control hazards, monitoring and record keeping procedures, validating and corrective action requirements. Literacy skills used for: documenting and reporting the findings of the audit in appropriate format to meet legal and food business requirements recording evidence of non-conformance, imminent and serious risks. Numeracy skills used for: interpreting workplace data using graphs, tables, and formulae to present findings of the audit in appropriate format to meet legal and food business requirements.
Required knowledge
audit procedures and techniques, including: appropriate recording reporting formats business systems and related reference documents and appropriate application of these in an audit communication skills and techniques appropriate to the food business data analysis methods relevant to the audit process techniques for collecting information, including choice of appropriate methods to ensure data is adequate and representative the purpose and stages involved in a food safety audit audit roles and responsibilities, including: any requirements for prescribed fees and charges that may be levied on a food business and the process by which this occurs appropriate ethical conduct of auditors as may be set out in codes of ethics of auditors requirements and procedures for certification or registration of auditors and authorised officers legal requirements, including: food business classification systems and the implications of these for determining the frequency and scope of audit obligations of food business to report to enforcement agencies any non-conformities that present an imminent and serious risk to the safety of food obligations of food businesses relating to food safety other relevant legislation that could impact on the application of food safety legislation in the business and/or industry role and responsibilities of auditors and authorised officers the purpose and intent of food safety legislation competency standards and training options for people working with food to develop food safety skills and knowledge industry terminology, food characteristics and food handling and storage practices and processing techniques relevant to the industry sector as they affect food safety minimum standards for the design and construction of food premises, including equipment and transport vehicles relevant technical and industry knowledge to verify compliance with food safety legislation situations likely to present serious food safety risks, and the responsibilities under legislation for the reporting of such risks techniques for applying Hazard Analysis Critical Control Point (HACCP) concepts in a food business, including techniques for identifying hazards and assessing risks that may be reasonably expected to occur, determining appropriate control method, monitoring and record keeping, validating, corrective action and recording requirements.

Evidence Guide

EVIDENCE GUIDE
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: conduct an internal audit of a range of activities directly or indirectly involved in the production or processing of seafood against food safety standards make recommendations on corrective action report on audit findings. Assessment must demonstrate knowledge of: audit procedures and techniques audit roles and responsibilities food standards and regulatory implications food safety specific to the seafood sector.
Context of and specific resources for assessment	Assessment of this unit of competence is conducted within the context of the seafood industry. Assessment must occur in the context of real food businesses within the seafood processing sector where food safety hazards are identified, assessed and controlled by a food safety program. The environment must provide an opportunity for the assessee to demonstrate the ability to conduct food safety audits to meet the audit scope, legal and food business requirements. Resources may include: audit requirements enterprise policy relating to the treatment of wastes food business food safety and other relevant standards HACCP plan OHS policy and procedures.
Method of assessment	The following assessment methods are suggested: project undertaking internal audits of activities within a seafood food business workplace documentation, including audit report and corrective actions required written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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, 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 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 OHS hazard identification, risk assessment and control product quality assurance correct naming and labelling (country of origin, Australian Fish Names Standard, eco-labelling) correct quantities, sizes, other customer requirements third-party certification such as Australian Grown, Environmental ISO14001.
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 and 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 the 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 organisms 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) personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) insulated protective clothing for freezers or chillers and refrigeration units protective outdoor clothing for tropical conditions non-slip and waterproof boots (gumboots) or other safety footwear hard hat or protective head covering protective hair, beard and boot covers gloves, mitts or gauntlets, and protective hand and arm covering protective eyewear, glasses and face mask hearing protection (e.g. ear plugs and ear muffs) respirator or face mask sun protection (e.g. sun hat, sunscreen and sunglasses) safety harness uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons) waterproof clothing (e.g. wet weather gear and waders).
Internal audit scope:	is established by food business and may be informed by the requirements of relevant legislation does not meet regulatory requirements but may be used to determine progress of the food business towards the achievement of the objectives of the food safety plan will identify information collection methods, such as: accessing relevant technical information interviews observance review of workplace records.
Corrective action may involve:	developing a corrective action plan that identifies non-conformance, corrective actions, date by which action must be taken and any other follow up requirement. Depending on the nature and scope of an audit, the business is typically responsible for identifying appropriate corrective action. However, the auditor must be able to determine whether an appropriate corrective action plan has been developed and must therefore have the technical knowledge to do so training of food business personnel in required procedures and processes using communication skills and techniques appropriate to their language, literacy and technical skill base meeting the design and construction requirements for food safety premises, fixtures, fittings, equipment and transport vehicles as set out in food safety standards and or relevant state or territory legislation and regulations meeting the relevant state/territory audit management system which may specify additional requirements of auditors, such as meeting appropriate ISO standards.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC501C Manage seafood processing production units

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves identifying and analysing critical aspects of the process in seafood processing operations to enable the timely adjustment of processes and personnel to suite the requirements of product specifications. It also involves the ability to return processing operations to specified operating conditions in the event of significant problems. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine critical operating requirements	1.1. Enterprise-specific processing and/or operating procedures are identified to determine critical operating requirements. 1.2. Allowable deviations from critical requirements are calculated and incorporated into production plans.
2. Establish and maintain relationships between key processes	2.1. Key processing data, such as yield and throughput, is gathered, analysed and applied to ensure the process is optimised. 2.2. Corrective actions for deviations outside allowable parameters are determined and communicated to relevant personnel. 2.3. Circumstances in which emergency procedures should be initiated are determined and communicated to relevant personnel. 2.4. Process data is gathered and analysed to ensure conformance with specifications.
3. Monitor processing operations to achieve set requirements or product specifications	3.1. Methods to monitor the process are established to ensure compliance with product specifications. 3.2. Control points for processing operations are monitored to confirm product specifications or to identify variations. 3.3. Causes of operational variations are identified and remedial action implemented, as required. 3.4. Emergency procedures are implemented in a timely manner in response to evidence of contamination or risk to physical safety.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying lock-out and tag-out procedures changing over equipment, as required, for changes to batch, line and/or process communicating technical requirements to staff communicating with work teams and management determining market expectations of finished product, including quality and timing determining the requirements for the cooling and warming, cleaning and handling of containers required for the process developing and implementing corrective actions in response to out-of-specification results or non-compliance, including procedures to segregate damaged or suspect stocks developing and implementing set-up, start-up and shutdown routines and safety checks for plant and equipment that are part of the production process evaluating human resource requirements interpreting specifications and operating parameters making effective use of print or screen-based information systems monitoring process and equipment operation to identify out-of-specification results or non-compliance monitoring supply and flow of materials to and from the process planning to: determine the requirements for the cleaning and/or sanitising of equipment develop schedules identify routine maintenance requirements shutting down equipment in response to an emergency situation sorting, collecting, treating, disposing and/or recycling of wastes. Literacy skills used for: compiling reports completing complex forms interpreting technical documents or publications preparing detailed procedures reading and interpreting food standards reading production information. Numeracy skills used for: calculating production data calculating volumes, flows, pressures and/or temperatures estimating production times reading and analysing process control data.
Required knowledge
corrective actions allowable within the requirements of the enterprise food safety plan and any relevant regulations process monitoring methodology to ensure product compliance with specifications product specifications and customer requirements production and processing systems consistent with the scale of the enterprise and the species involved.

Evidence Guide

EVIDENCE GUIDE
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: manage a production unit to satisfy the needs of volume and quality of outputs against product specifications, as well as satisfying the needs of the enterprise OHS policies and the requirements of food safety regulations. Assessment must confirm knowledge of: requirements of the food safety plan enterprise OHS policy and procedures process parameters, including safe working practices, food safety and environmental requirements causes of product contamination and/or cross-contamination significance of, and methods for, controlling contamination within the process production scheduling, batch/recipe instructions, specifications and identifying process control points equipment operational parameters process control instrumentation sampling and test schedules cleaning and sanitation schedules routine preventative maintenance requirements documentation, recording and reporting requirements.
Context of and specific resources for assessment	Worksites used for assessment must comply with relevant legislation, industry standards and/or practices. Equipment used should be representative of that used in the workplace. Procedures and documentation used should be those which would be used typically in the workplace. Compliance with statutory OHS, food safety, export/import inspection, hygiene and/or environmental requirements relevant to the seafood industry should be emphasised. Resources may include: cleaning and sanitation schedules enterprise work procedures/instructions workplace documentation and material safety data sheets (MSDS) equipment representative of that used in the workplace process documentation specifications, control points and processing parameters storage space for production output sufficient raw material to facilitate realistic assessment.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) workplace documentation written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ESD principles, environmental hazard identification, risk assessment and control 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) 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 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 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 and 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 the 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, 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 organisms and live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources.
PPE may include:	uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons) insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear hard hat or protective head covering protective hair, beard and boot covers gloves, mitts or gauntlets, and protective hand and arm covering protective eyewear, glasses and face mask hearing protection (e.g. ear plugs and ear muffs) respirator or face mask.
Critical operating requirements may include:	capacity of plant and equipment food safety plan product specifications temperature controlled stock test and sampling requirements time and temperature and other critical process requirements, such as power, steam, water, compressed and/or instrumentation air workplace recording.
Allowable deviations may include:	equipment capability product specifications time and temperature tolerance.
Corrective actions may include:	food safety plan product specifications reporting requirements for out-of-temperature stocks.
Conformance with specifications may include:	conformance to industry standards, OHS procedures and the requirements of the food safety plan equipment status and condition monitoring requirements for measurement of temperature over time.
Remedial actions may involve:	food safety plan product specifications reporting requirements for out-of-temperature stocks.
Emergency procedures may include:	following OHS policies and guidelines plant shutdown procedures both routine and non-routine start-up procedures.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC502C Produce technical reports on seafood processing systems

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves producing accurate flow diagrams detailing the sequence of activities employed in commercial processing or manufacturing of seafood products. It includes the need to consider regulations impacting on the way food is manufactured and to analyse specific activities on the basis of chemical, physical, microbiological and energy considerations relating to product specifications. 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 of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Produce detailed process flow diagrams	1.1. Flow diagrams are produced in a form consistent with product specifications, including clearly defined commencement and conclusion points. 1.2. Flow diagrams are processed, utilising consistent symbols and language. 1.3. Processing activities requiring control are nominated on the flow diagram with tolerances clearly identified. 1.4. Inputs into the process are clearly identified on the diagram.
2. Identify and quantify energy requirements at relevant stages of the production process	2.1. Analyses of processing systems are produced to determine energy efficiency. 2.2. Conclusions from analyses are used to review processing parameters.
3. Determine microbiological factors relating to the production process	3.1. Reports are prepared to justify the inclusion of each microbiological parameter of the product specification. 3.2. Microbiological specifications for raw materials outline the consequences of non-conformance. 3.3. Reports identify all stages in the process which have microbiological implications.
4. Define chemical and physical aspects of the production process	4.1. Reports are prepared to justify the inclusion of each chemical and physical parameter of the product specification. 4.2. The chemical and physical specifications for raw materials outline the consequences of non-conformance. 4.3. Reports identify all stages in the process which have chemical and/or physical implications.
5. Determine packaging and storage conditions required for seafood product	5.1. Reports detailing the parameters for product packaging are prepared. 5.2. General and specific product storage parameters or requirements are identified. 5.3. Packaging and/or storage parameters match the product specifications.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
collecting, recording and analysing data communicating technical requirements to staff in an understandable format communicating with work teams and managers coordinating activities, supplies and processes giving attention to detail identifying and monitoring critical control points identifying skill gaps in processing activities interpreting regulations, standards and specifications optimising a range of processing equipment planning, including production planning solving problems scheduling tests. Literacy skills used for: compiling reports completing complex forms interpreting technical documents/publications reading and interpreting information, including specifications, standards and regulations recording and interpreting data. Numeracy skills used for: calculating averages and/or percentages calculating production data calculating temperature and other thermal requirements estimating time, volume, flows and pressures estimating safe working loads.
Required knowledge
corrective actions allowable within the requirements of the enterprise food safety plan production and processing systems consistent with the scale of the enterprise production and process planning and organisation consistent with the scale of the enterprise product quality parameters described by the enterprise food safety plan and any relevant regulations, including those for food product, packaging, labelling and storage species typically processed by the enterprise.

Evidence Guide

EVIDENCE GUIDE
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: analyse the operation of a production unit and to develop recommendations to improve the volume and quality of outputs against product specifications, as well as satisfying the needs of the enterprise OHS policies and the requirements of food safety regulations. Assessment must confirm knowledge of: requirements of HACCP and the food safety plan enterprise OHS policy and procedures process parameters, including safe working practices, food safety and environmental requirements the energy consumption of current and alternative process methods causes of product contamination and/or cross-contamination significance of, and methods for, controlling contamination within the process production scheduling, batch or recipe instructions, specifications and identifying process control points equipment operational parameters process control instrumentation sampling and test schedules cleaning and sanitation schedules routine preventative maintenance requirements documentation, recording and reporting requirements enterprise product specifications.
Context of and specific resources for assessment	Worksites used for assessment must comply with relevant legislation, industry standards and/or practices. Equipment used should be representative of that used in the workplace. Procedures and documentation used should be those which would be used typically in the workplace. Compliance with statutory OHS, food safety, export/import inspection, hygiene and/or environmental requirements relevant to the seafood industry should be emphasised. Resources may include: cleaning and sanitation schedules enterprise standard operating procedures (SOP's), including corrective actions and material safety data sheets (MSDS) equipment representative of that used in the workplace food safety and other relevant technical standards, including microbiological data procedures and documentation used typically in the workplace process documentation product specifications, control points and processing parameters.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) workplace documentation, including technical reports written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ESD principles, environmental hazard identification, risk assessment and control 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) 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 use of firearms use of utilities, including water, natural gas, electricity and sewage water or land lease, tenure or ownership and use 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 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 and 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 the 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, 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 organisms and live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources.
Processing activities requiring control may include:	energy efficiency of the process enterprise HACCP plan product specifications skills required to process product to the required specification the requirements of food safety standards.
Energy requirements may include:	component composition heat/energy efficiency heating/cooling rates material temperature product or material flow rate storage conditions required for finished product.
Microbiological factors may include:	the measurement of pathogenic and spoilage microorganisms present in seafood and the processes for maintaining safe levels during all processing stages.
Chemical and physical aspects may include:	determining the presence or absence of chemical contaminants methods to exclude physical contamination temperature and other environmental conditions necessary to ensure food safety the enterprise HACCP plan.
Packaging and storage conditions may include:	customer requirements enterprise capacity to accommodate finished product food standards and other technical standards importing or exporting country requirements product specifications regulations relating to labelling and/or packaging.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC503C Analyse seafood packaging requirements

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves analysing the role that packaging plays in the marketability of seafood to consumers or commercial customers and in nominating packaging solutions which maximise marketability while conforming to particular product requirements. The unit includes consideration of factors which impact on the choice of packaging media, including characteristics of closure systems, print processes and inks, pre-packaging operations required and an evaluation of post-packaging operations, including handling, warehousing and distribution considerations. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine market perceptions to a suitable range of packaging forms	1.1. Sales data is analysed to determine market sensitivities to particular packaging forms. 1.2. Analysis of results is used to identify preferred packaging form. 1.3. Preferred packaging form is assessed for consistency with product specification and/or statutory requirements.
2. Analyse the characteristics of packaging forms	2.1. The physical barrier and inertness characteristics of packaging materials are analysed. 2.2. The analysis of materials is compared to product specifications to determine appropriate solutions. 2.3. Closure systems are proposed which conform to product specification, tamper resistance requirements and customer preference. 2.4. Print processes and inks are nominated according to product specification. 2.5. Processes involved in pre-packaging are evaluated to determine equipment and/or resource requirements. 2.6. A packaging solution for the nominated product is formulated for approval.
3. Implement packaging solutions for nominated products	3.1. A plan for the implementation of the packaging solution is developed. 3.2. Processing plans are modified or adjusted to incorporate new packaging requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
collecting, treating and disposing of waste generated by packaging operations communicating with stakeholders, including customers, work teams and management controlling temperature to ensure requirements for packaging materials and/or packaged product are being met determining logistics for the physical movement of packaging materials and packaged product developing packaging schedules giving attention to detail identifying occupational health and safety (OHS) hazards, carrying out risk assessment and applying hierarchical controls locating, interpreting and applying relevant information to determine preferred packaging forms planning processing requirements, including quality and legal requirements for packaged product, identification of weight, date codes and other labelling requirements, printing standards and documentation solving problems. Literacy skills used for: compiling reports preparing detailed procedures and specifications preparing technical reports reading and interpreting food standards and other technical standards reading and interpreting production specifications reading and interpreting technical specifications. Numeracy skills used for: calculating production data estimating costs estimating volume formulating design criteria recording production data.
Required knowledge
identification of packaging requirements from product specifications packaging equipment purpose and operation, including the operating principles of common packaging equipment, such as fill and seal, cartoning, labelling, vacuum sealing, heat shrink wrapping and/or palletising purpose and principles of packaging methods relationships between packaging methods or processes and other processing operations risk of product contamination from incorrect use and/or storage of packaging and packaging consumables stacking or packaging specifications, procedures and operating parameters.

Evidence Guide

EVIDENCE GUIDE
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: determine the packaging requirements for seafood product and to propose solutions which satisfy the range of technical and regulatory requirements. Assessment must confirm knowledge of: costings for new packaging methods packaging parameters from product specifications packaging specifications, control points and operating parameters load-shifting equipment requirements management of food safety requirements OHS requirements printing, labelling and/or marking requirements relevant protective clothing and/or equipment the physical packaging, packing and stacking equipment requirements treatments for the disposal of wastes generated by packaging operations.
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 enterprise expertise in production, engineering and costing access to off-site facilities to view alternative packaging processes enterprise policy relating to the control and disposal of wastes enterprise product specifications food safety and other relevant technical standards HACCP plan OHS policy and procedures packaging and labelling regulations and/or requirements.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) workplace documentation written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control 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) 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, 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 re-call 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 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, 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 organisms and live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources.
Characteristics of packaging may include:	cost-effectiveness decoration ease of use label content tamper proof type: aluminium co-extruded structures flexible plastics glass laminated paper and board recycled or reused materials regenerated cellulose rigid plastics steel.
Physical barriers and inertness may include:	chemical inertness gas transmission rate lipid resistance water vapour transmission rate.
Analysis of materials may include consideration of:	impact strength folding resistance light stability recyclability of wastes special equipment requirements tear strength temperature tolerance tensile strength.
Closure systems may include:	crown cap plug seal seals: adhesive heat pressure wrap: shrink stretch.
Pre-packaging may include:	aesthetic or decorative treatments chilling counting freezing in-pack heat treatment maturation retorting volume dispensing weighing.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC504C Design and manage a product recall

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency describes the activities involved in product recall decision making, and managing the processes involved in accepting and disposing of recalled product in the event of a seafood emergency. It also involves the recognition of activities relating to the withdrawal of products that are found to be an unacceptable risk, such as might be represented by those items recalled/returned in the course of normal production, and low-risk situations, such as product returned for re-processing or re-packaging. 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 of the Unit

Application of the unit	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 procedures and ecologically sustainable development (ESD) principles.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Gather evidence to determine advisability of product recall	1.1. Information and/or inputs from production, regulators or customers are monitored to ensure conformance with specifications. 1.2. Non-conformance is analysed and a risk assessment conducted to determine source of problem and potential outcome. 1.3. Non-conformance of a scale to warrant recall action is reported to appropriate personnel/agencies. 1.4. Decision to recall product is taken in a timely manner. 1.5. Protocol for engaging the media during the recall is developed and agreed between the relevant parties.
2. Manage recall process and associated record keeping	2.1. Protocol for acceptance of recalled product is developed and agreed between the relevant parties. 2.2. The need for, and level of, isolation of returned product is communicated to all personnel. 2.3. Accurate records of current stocks and returned product are maintained throughout recall period. 2.4. Records are stored according to third-party requirements.
3. Oversee re-introduction, disposal and/or destruction of recalled product	3.1. Returned product is isolated from current stocks, product or facilities in a manner consistent with the level of recall. 3.2. Disposal or destruction processes are implemented according to third-party procedures.
4. Conduct post-recall review	4.1. A review encompassing all aspects of recall is initiated. 4.2. A comprehensive report identifying source of problem is prepared. 4.3. Recommendations to prevent re-occurrence are developed and forwarded to appropriate personnel/agencies.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating food standards to staff communicating with management and other key stakeholders discriminating between the need to recall food product in the normal course of business and a recall based on a serious public health risk implementing recall measures in a timely manner maintaining relationships with clients and customers during the course of a product recall maintaining safe working practices in an emergency setting managing media contact managing own work and that of work teams while under close scrutiny sorting, collecting, treating, disposing and/or recycling of returned product or wastes. Literacy skills used for: analysing reports to determine improvements preparing reports recording and reporting information reading and interpreting food standards and recall protocols writing media releases using records for traceability. Numeracy skills used for: calculating volumes estimating time including use-by-dates and product shelf life reading and analysing production data.
Required knowledge
causes and effects of contamination and cross-contamination and corrective actions required procedures for recall and/or return of product in the normal course of business quality assurance principles and practices procedures to handle food recalls required by Australian Food Standard 3.2.2 Food Safety Practices and General Requirements, or its successor standard roles and responsibilities of stakeholders in a product (emergency) recall state, territory or national health agency requirements for notification in the event of a food recall work instructions relating to relevant processing tasks workplace hygiene and sanitisation policies and procedures work team dynamics and leadership.

Evidence Guide

EVIDENCE GUIDE
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: design and manage a product recall which addresses both the day-to-day needs of the food business, and an emergency recall situation which will involve cooperation and communication with numerous external agencies. Assessment must confirm knowledge of: establishment and handling of media relationships during the course of a product recall legal and financial issues relevant to the recall of food product media involvement in emergency situations procedures to handle food recalls required by Australian Food Standard 3.2.2 Food Safety Practices and General Requirements, or its successor standard product recall documentation, recording and reporting requirements requirements of the enterprise food safety plan sampling and test schedules the Food Business Priority Classification System.
Context of and specific resources for assessment	Procedures and documentation used in an assessment should be typical of those used in the workplace for recalls/returns undertaken in the normal course of business. In the case of emergency recalls a set of documents, which may be untested but which satisfy the relevant requirements, may be used. Resources may include: access to supervisors and or peers documentation relating to past (recall) events enterprise food safety plan enterprise policy and procedures for the return and/or recall of product food recall protocols relevant standards.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) workplace documentation written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ESD principles, environmental hazard identification, risk assessment and control 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) land, buildings and vehicles: road laws for use of motor vehicles, bikes, trucks and other transport equipment use of utilities, including water, natural gas, electricity and sewage 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 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 and 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 technique, 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 the 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, 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 organisms and live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources.
Product recall may:	be from wholesalers retailers and/or consumers impose special transport and/or storage requirements include withdrawal due to product defect, pending further investigation need to conform to the food standards code or be in response to the seafood emergency plan include recall of product due to hazard to consumers.
Conformance with specifications may include:	food product life cycles food recall protocols food standards code.
Engaging the media may include:	authority for initiating contact or responding to approach by media liability considerations to the enterprise nature of recall (i.e. voluntary or compulsory).
Relevant parties may include:	importer of raw materials used in the recalled product insurers legal advisers (own and others) manufacturer of raw materials or end-product police in the event of an extortion or an attempted extortion recall sponsor which may include state or territory health authorities suppliers relevant to the recall.
Isolation may:	be undertaken with supervision by health authority require a central collection site include risk of contamination of manufacturing or storage facility.
Disposal or destruction processes may include:	environmental requirements or obligations food industry recall protocol.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC601C Establish costs and/or conditions for sale of seafood product

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves identifying and interpreting cost factors, and reviewing and determining costing methods. It also involves identifying the assessment of internal and external factors that might impact on supply decisions. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify cost factors impacting on supply of seafood product	1.1. Cost factors related to the enterprise are determined. 1.2. An historical perspective is applied to ensure accuracy and reliability of the information generated.
2. Review enterprise costing methods	2.1. Costing options for raw materials are reviewed. 2.2. Costing options for direct and indirect labour are reviewed. 2.3. Costing options for overheads are reviewed. 2.4. Processing cost options developed are relevant to the nature and extent of operations. 2.5. Options for controlling cost elements are reviewed. 2.6. Volume, price, profit and projections are assessed against costing options. 2.7. Quality assurance factors are reviewed in terms of impact on costing decisions.
3. Identify and assess internal and external factors impacting on pricing decisions	3.1. Profit goals and return on investment objectives established in overall business plans are assessed. 3.2. Cost, volume, price, profit relationships and projections are assessed in relation to pricing decisions. 3.3. Competitors' prices are assessed in terms of the implications for pricing decisions. 3.4. Pricing strategy options are assessed in relation to competition for similar products and/or services, market penetration and comparable product pricing. 3.5. Customer demand is analysed in relation to pricing decisions, and quality and value expectations. 3.6. Quality assurance factors are reviewed 3.7. Product and/or service design, distribution and promotion factors are examined and assessed. 3.8. Regulatory and compliance factors are assessed.
4. Determine conditions for the provision of the product and/or service	4.1. Terms of sale and payment conditions that may impact upon the price of products and/or services are determined within relevant consumer legislation. 4.2. Conditions relating to provision of the whole or part of the products and/or services are developed and clearly identify the nature and extent of products and/or services provided. 4.3. Agreed variation to the terms of product and/or service provision are determined and formally communicated in a form and manner that ensures that there is no misunderstanding of the nature, extent and price of the products and/or services provided.
5. Formulate prices for the provision of product and/or service	5.1. Options developed for communicating retail product and/or service price are relevant for the product and/or service. 5.2. Options developed for communication of business to business product and/or service price information are relevant. 5.3. The form for communicating estimates for product and/or service pricing information to customers or clients are consistent with the formality and legal nature of the business transaction. 5.4. Estimates clearly communicate the conditions and prices for the provision of products and/or services. 5.5. Methods are developed and implemented to record pricing information, estimates and quotations communicated to clients, and client acceptances of pricing, estimate, and quotation terms.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood quality against customer specifications applying product knowledge calculating product costings communicating procedures, standards and regulations in the workplace communicating with stakeholders, including customers, colleagues and/or regulators gathering market intelligence giving attention to detail identifying and describing seafood species by quality characteristics, yield and food safety parameters maintaining business relationships planning work to meet objectives solving problems undertaking business and strategic planning using technology. Literacy skills used for: completing complex forms identifying and tracing product reading and interpreting enterprise procedures reading and interpreting technical standards and regulations reading and writing complex correspondence. Numeracy skills used for: calculating cost structures calculating extensions of weight and price, including totals converting between currency using foreign exchange rates estimating costs, margins, percentages.
Required knowledge
commercial terms and conditions operating within the seafood industry, including those relevant to import and export of seafood product enterprise procedures for the establishment of new clients and the maintenance of an existing client base food safety standards, in particular, the requirements of storage, transport and distribution procedures and processes for defining product quality and developing product specifications regulations affecting the purchase and supply of seafood product the cost structures operating within the enterprise in particular, and the industry generally.

Evidence Guide

EVIDENCE GUIDE
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 ability to: perform tasks necessary to determine the cost factors impacting on the enterprise, develop commercial conditions which will enhance the enterprise and confirm those conditions with clients. Assessment must confirm knowledge of: demand curves for the species or season developing projections for cost, volume and profit food safety and other relevant requirements industry and/or competitor pricing strategies market expectations options for reducing input costs processing options product specifications quality assurance factors which impact on costs standard terms and conditions accepted for the industry or sector the range of historical data relevant to the enterprise costing structure.
Context of and specific resources for assessment	Assessment is to be conducted in the workplace or in a simulated work environment. Resources may include: access to enterprise personnel for confirmation of costing data details of (seafood) resource availability examples of customer specifications samples of contracts for supply.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) workplace documents, such as data, calculations and reports written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ecologically sustainable development (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) 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 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 re-call 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.
Costs factors may include:	direct fixed indirect overhead period product variable.
Costing methods may include:	direct labour costs direct labour hours machine hours materials overheads work in progress.
Costing options may include:	external suppliers inventory labour machine hours materials overheads process costing service costing specialised requirements.
Terms of sale and payment conditions may include:	bank draft cash credit credit cards discounts (e.g. prompt payment, volume discount and trade discount) EFTPOS letter of credit.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC602C Plan and manage seafood and related product concept development

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves the activities needed to determine the feasibility, or otherwise, of a seafood product concept and the development of concepts to the stage where objective judgements can be made regarding viability. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify and prioritise new seafood product concepts	1.1. Product concept ideas are sourced and prioritised. 1.2. Priorities for product concept development are agreed and authority to proceed secured. 1.3. Opportunities to improve product concept planning are identified and implemented.
2. Identify constraints to product concept development	2.1. Constraints to product concept development are identified and solutions developed with staff and customers to optimise performance. 2.2. Strategies to overcome constraints are identified, agreed to by customers and relevant personnel, and implemented.
3. Manage seafood product concept development to achieve set objectives	3.1. Methods and processes utilised in the development of product concept are recorded accurately. 3.2. Integrity of product concept is managed to ensure conformance with statutory requirements. 3.3. Ingredients used in product concept development are fit for intended commercial processes. 3.4. Staff skills are evaluated against product concept plan requirements and training and support provided, where necessary. 3.5. Results of managing product concept developments are made available to interested parties within agreed timeframes. 3.6. Documentation relating to product concept development is accurate and complete. 3.7. Broad costs are estimated based on trial use of raw materials, estimated yields and ingredients.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
collecting, recording and analysing data communicating with work teams and/or management conducting production trials costing interpreting regulations, standards, sales and production information planning prioritising tasks and giving appropriate attention to detail solving problems developing specifications training staff. Oral and written workplace communication skills used for: communicating results to interested groups compiling reports preparing specifications or procedures reading and interpreting information recording data. Numeracy skills used for: calculating production data compiling feasibility data developing pricing data.
Required knowledge
food and other relevant legislation applicable to the product food handling and storage systems occupational health and safety (OHS) requirements product development methodology quality systems and Hazard Analysis Critical Control Point (HACCP).

Evidence Guide

EVIDENCE GUIDE
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 take a product concept through the development stages which enable decisions to be taken regarding commercial viability, and to identify factors which will impact on routine production should the concept be adopted. Assessment must confirm knowledge of: analysis techniques relevant to production and/or process viability enterprise guidelines for new product development enterprise production capacity and capability Food Business Classification criteria relating to any change of risk status food safety requirements relevant standards which may impact on the development of a food product.
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 enterprise expertise in costing, accounting, production and/or engineering access to equipment and/or facilities relevant to testing or trialling concepts enterprise processing and/or production specifications food safety and other relevant standards historical production data and records as appropriate.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) workplace documents such as data, calculations, reports written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ecologically sustainable development (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, 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) 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 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.
Ideas may be derived from:	competitors conferences customers (e.g. internal or external) literature searches product benchmarking recipes trade shows and exhibitions.
Priorities for product concept development may be influence by:	management marketing feedback resource availability sales.
Authority to proceed may come from:	business partners customers enterprise board senior management.
Improve product concept planning through:	costs output quality timing.
Constraints may include availability and/or performance of:	costs equipment importing country requirements personnel product raw materials regulation/legislation skills.
Interested parties may represent:	accounting customers and suppliers engineering marketing packaging production quality sales.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC603C Develop and manage seafood and related product production trials

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves gathering material, equipment and personnel to ensure that production trials match realistic processing expectations. 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 of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Gather information relating to the trial of a new product	1.1. Expectations relating to production trials are canvassed and agreed. 1.2. Agreed expectations are incorporated into a production plan for the trial. 1.3. Raw material specifications are assessed against the desired outcomes of the production trial.
2. Develop and implement plans for the trial production	2.1. Ingredients for trial are arranged or assembled to facilitate the production trial. 2.2. Arrangements for availability of equipment and personnel are developed and agreed. 2.3. Appropriate staff training is conducted. 2.4. Constraints to production trials are identified and solutions developed and implemented. 2.5. Arrangements for testing and/or laboratory facilities during the trial are developed. 2.6. Documentation relating to trial productions is completed accurately.
3. Produce new product under trial conditions	3.1. New product is produced under trial conditions within agreed timeframes. 3.2. Trial product quantity is consistent with realistic production volumes. 3.3. Opportunities to improve product revealed during trial are identified and implemented to optimise use of equipment/personnel. 3.4. Production trial complies with relevant legislation and enterprise requirements.
4. Analyse and record results of production trial	4.1. Results of production trial are assessed against original expectations and product specifications, and communicated to all interested parties. 4.2. Documentation related to production trial is completed accurately. 4.3. Production costs based on the trial are assessed and communicated to interested parties. 4.4. Limitations, improvements and modifications are identified and communicated to all interested parties.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
collecting, recording and analysing data communicating trial information with work teams and managers coordinating activities, supplies and processes identifying and monitoring critical control points identifying skill gaps in processing activities interpreting regulations, standards and specifications optimising a range of processing equipment planning prioritising tasks and giving appropriate attention to detail scheduling tests solving problems training staff. Literacy skills used for: compiling reports completing complex forms interpreting technical documents/publications reading and interpreting information recording and interpreting data. Numeracy skills used for: calculating averages and/or percentages calculating production data estimating safe working loads estimating time, volume, flows and pressures.
Required knowledge
Hazard Analysis Critical Control Point (HACCP) and food safety systems product development methodology production planning seafood quality, handling and preservation methods.

Evidence Guide

EVIDENCE GUIDE
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 take a new product concept and develop a plan for production trials, and to implement and manage trials for the purpose of gathering sufficient data to confirm production viability. Assessment must confirm knowledge of: analysis techniques enterprise expectations of new product and initial specifications enterprise standard operating procedures (SOPs) food safety requirements, including HACCP laboratory test facilities relevant to the product being trailed location and availability of raw material inputs location and availability of sufficient storage capacity for product generated during trials relevant standards which impact on the new product.
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 enterprise expertise in production, processing and/or engineering enterprise HACCP plan enterprise SOPs equipment and/or facilities suitable to the scope and scale of the trial food safety and other relevant standards relevant product specifications sufficient product or raw material to reflect a commercial quantity for the trial.
Method of assessment	The following assessment methods are suggested: interview project (work or scenario based) workplace documents, such as plans, data, evaluations and reports written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ESD principles, environmental hazard identification, risk assessment and control food safety, 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) 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 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:	increasing use of renewable, recyclable and recoverable resources managing environmental hazard identification, risk assessment and control managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution minimising noise, dust, light or odour emissions planning environmental and resource efficiency improvements reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources.
Expectations may include:	cost factors enterprise product specifications quality parameters requirements of food safety and other relevant standards volume deemed necessary to provide reliable data.
Plans may include:	detailing: charts equipment personnel records.
Constraints may include:	availability of: budgets equipment out-of-hours operation raw material suitably skilled personnel.
Testing may include:	availability of suitable quantities of product to facilitate realistic testing quality parameters test equipment and/or facilities required.
Opportunities to improve product may include:	improvements to quality increased output opportunities to reduce costs.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC604C Plan and develop formulations and/or specifications for new seafood product

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves developing, documenting and applying new production information. This may refer to formulations and specifications to modify production processes, the selection and purchasing of raw materials and to ensure compliances with relevant food safety requirements. 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 of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Gather and collate information regarding food and related product specifications	1.1. Information related to new product specification is sought from production trials and/or laboratory tests. 1.2. Existing specifications relating to new product components and/or process are collated and confirmed. 1.3. End user requirements for specification/formulations are confirmed.
2. Plan development of final formulation to achieve results within agreed timeframe	2.1. Requirements for development of final formulation are established from product specifications and confirmed. 2.2. Ingredients and/or processes required to produce product to profile are identified, costed and confirmed. 2.3. Consistency of ingredient supply against specifications is confirmed. 2.4. Constraints to formulation planning are identified and solutions proposed to minimise delay. 2.5. Documentation of formulation is completed.
3. Finalise and publish formulations and/or specifications	3.1. Product formulation and specifications are clear, accurate and convey information critical to reproduction of product. 3.2. Information regarding formulation and preparation of product is concise, accurate and in a format which meets customer needs. 3.3. Customers are canvassed to ensure product developed from formulation meets specifications and/or requirements. 3.4. Formulation and/or specifications developed meet relevant requirements.
4. Record formulations and product specifications	4.1. Product formulations and specifications are maintained and authorised changes are accurate and implemented in a timely manner. 4.2. Publishing and maintenance of formulations and/or specifications are correctly completed. 4.3. Personnel affected by changes in formulations or specifications are informed within timeframes which optimise efficiency of performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
collecting, recording and analysing data communicating with work teams, managers and/or customers identifying control points in accordance with enterprise food safety plan identifying suitable components and/or ingredients to match product specifications interpreting information from production trials, laboratory tests, standards and/or raw material specifications optimising processing and/or production equipment or facilities prioritising tasks and giving appropriate attention to detail solving problems. Literacy skills used for: addressing cultural issues in written materials reading and interpreting information recording and interpreting data writing formulations and/or technical specifications. Numeracy skills used for: calculating averages and percentages calculating volume, time and relationship between temperature, pressure and flow estimating costs.
Required knowledge
allowable additives and basic food chemistry enterprise product costing methodology food regulations pertaining to the product food safety requirements and microbiology Hazard Analysis Critical Control Point (HACCP) and the enterprise food safety plan material safety data sheets (MSDS) information, and how to access requirements of a product specification.

Evidence Guide

EVIDENCE GUIDE
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: manage formulations and/or specifications to ensure continuing conformance with any change to regulations or food safety standards which may affect the product perform tasks necessary to develop formulations and/or specifications for a seafood product from information sought or supplied, and to present the information in a manner which supports the integrity of the finished product. Assessment must confirm knowledge of: enterprise expectations of the new or revised product food safety requirements, including HACCP planning needs relevant standards enterprise standard operating procedures (SOPs) location and use of MSDS location, availability and suitability of raw material inputs special language needs of the workforce.
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 enterprise expertise in production, processing and/or engineering enterprise HACCP plan enterprise SOPs food safety and other relevant standards MSDS product costing information sufficient to confirm relevant aspects of assessment relevant data/information from production trials and/or laboratory tests.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) workplace documents, such as logs, calculations and reports written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ESD principles, environmental hazard identification, risk assessment and control food safety, 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) 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 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:	increasing use of renewable, recyclable and recoverable resources managing environmental hazard identification, risk assessment and control managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution minimising noise, dust, light or odour emissions planning environmental and resource efficiency improvements reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources.
Information related to new product may come from:	a need to address new quality standards customer requests external sources MSDS new product concepts pre-production trials.
Requirements for development may include:	training needs marketing considerations meeting OHS and food safety regulatory requirements packaging production production planning selection of suppliers supply of raw materials.
Customer needs may include:	formulation data and specifications, and preparation instructions for internal staff information in a format understood by staff specific country labelling requirements.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC606C Develop and implement energy control systems in seafood processing environments

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves monitoring of energy systems utilised in seafood processing and the processes by which improvements in energy efficiency might be identified and implemented. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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. Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop criteria for control of energy to be used in the production process	1.1. Information regarding current energy usage is compiled and analysed to identify opportunities to achieve savings. 1.2. Suggestions for the control of energy usage are canvassed and collated. 1.3. Potential benefits to the enterprise are assessed and data collated in an agreed format. 1.4. Energy control criteria are developed to achieve energy efficiency and communicated to affected personnel.
2. Implement and maintain energy control systems	2.1. Energy control system is implemented to achieve maximum energy savings. 2.2. Data relating to energy usage is gathered and collated in a format which enables interpretation. 2.3. Energy system is monitored to ensure continuing effectiveness of control systems.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying cost-benefit analysis collecting and analysing data and reporting on energy efficiency communicating with work teams and managers monitoring, recording and reporting on use of energy in the production process prioritising tasks and giving appropriate attention to detail solving problems. Literacy skills used for: compiling reports interpreting complex technical information preparing detailed procedures, specifications and/or contracts preparing detailed technical reports recording data. Numeracy skills used for: calculating energy usage estimating costs formulae for design criteria (e.g. flows, temperature and pressure) reading and interpreting data recording devices.
Required knowledge
cost-benefit analysis principles energy management and control systems methods and principles of energy generation.

Evidence Guide

EVIDENCE GUIDE
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 optimise the use of all forms of energy in the processing or production activities of the enterprise, and to monitor developments with a view to achieving energy efficiency. Assessment must confirm knowledge of: corrective actions to maintain temperature control in energy emergency cost-benefit analysis methods to review alternative energy systems energy management and control systems development in-process tests to monitor energy performance plant, process and personal safety requirements preventative maintenance requirements to maximise energy performance set-up, start-up and operating parameters for energy generation and/or ancillary plant used in the production process start-up, shutdown and emergency procedures the generation of workplace data to identify energy use and/or requirements.
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 enterprise expertise in production, processing, engineering and cost control data recording devices enterprise standard operating procedures (SOPs), work instructions and relevant specifications equipment and facilities suitable for the monitoring or measurement of energy usage equipment set-up, start-up and shutdown procedures food safety, HACCP and other standards relevant to temperature control and/or process requirements historical data relating to enterprise energy use.
Method of assessment	The following assessment methods are suggested: project (work or scenario based) workplace data written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ESD principles, environmental hazard identification, risk assessment and control 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) land, buildings and vehicles: buildings and structures design and appearance, constructions and additions use of utilities, including water, natural gas, electricity and sewage land lease, tenure or ownership and use 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 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:	increasing use of renewable, recyclable and recoverable resources managing environmental hazard identification, risk assessment and control managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution minimising noise, dust, light or odour emissions planning environmental and resource efficiency improvements reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources.
Criteria for control of energy may include consideration of:	cooling or freezing electricity emergency procedures gas heat or steam generation set-up, start-up and shutdown procedures to maximise energy efficiency solar water.
Potential benefits may include:	decreased costs effective utilisation of equipment equipment efficiency increased performance: performance levels of personnel.
Implement and maintain energy control systems may include:	manuals operating procedures policies and procedures quality standards work instructions.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC607C Prepare work instructions for new seafood processing tasks

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves preparing plain English work instructions by defining the benefits and explaining the planning process. It addresses the planning process for developing work instructions for production and process tasks that ensure conformity against product and/or process specifications. Work instructions may be in written form or utilise photographs or illustrations to emphasise a particular characteristic or feature required from the performance of the task. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine the sequential tasks necessary to complete the processing operation	1.1. Individual tasks involved in a processing operation are accurately identified. 1.2. The sequence of tasks is determined to ensure efficiency is achieved. 1.3. The sequential tasks are consistent with current or desired performance.
2. Write work instructions for the processing tasks	2.1. Work instructions identify key roles and responsibilities. 2.2. Work instructions are prepared using a format and language consistent with enterprise procedures. 2.3. Corrective actions and/or critical control points are included in the instruction. 2.4. Safe work practices and/or hygiene requirements related to the task are included.
3. Validate written instructions in the workplace	3.1. Written work instruction is tested for consistency with requirements of the product specification and supports performance in day-to-day production settings. 3.2. Written work instruction is trialled with personnel to confirm clarity and language is appropriate to literacy needs. 3.3. Written work instruction is confirmed by appropriate personnel as meeting OHS and hygiene requirements. 3.4. Written work instruction is amended, as necessary, based on feedback from validation activities.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
collecting, recording and analysing data communicating with work teams and management communicating complex technical information to culturally diverse staff operating equipment within parameters interpreting product specifications, standards and production information planning prioritising tasks solving problems performing discrete tasks within the processing operation. Literacy skills used for: compiling reports interpreting complex technical specifications or data preparing detailed specifications, procedures and work instructions reading and interpreting information recording and analysing data reporting progress and technical information. Numeracy skills used for: calculating time and other production data estimating volume, mass and weight gathering and recording data preparing technical reports.
Required knowledge
communication techniques appropriate for culturally diverse workforce Hazard Analysis Critical Control Point (HACCP) and food safety plan OHS requirements methods available to regulate production flows, temperature control and time product and process specifications production systems, including corrective actions and control points validation techniques.

Evidence Guide

EVIDENCE GUIDE
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 develop work instructions for a processing task, or for discrete activities within a task, and to validate those instructions in the workplace against the product specification, OHS requirements, and as meeting the learning needs of intended staff. Assessment must confirm knowledge of: enterprise standard operating procedures (SOPs) HACCP planning optimum task 'size' taking into account equipment capacity and the availability and skill level of labour required product specifications, quality objectives and production parameters sources of information relating to equipment and personnel capability special language requirements of the workplace the manageable tasks capable of completion within the time available and to the requirements of the product specification the processes for validating instructions covering each stage of the production process workplace OHS requirements.
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 processing or production facilities enterprise OHS policy enterprise product specifications equipment operating parameters relevant food safety standards translator or translations of material written in a language other than English video or other projection equipment for materials not in written form.
Method of assessment	The following assessment methods are suggested: project writing work instructions (work or scenario based) workplace documents, such as validation reports written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	ESD principles, environmental hazard identification, risk assessment and control food safety, 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) 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 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 and 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 personal protective clothing and equipment (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 the 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, 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 organisms and live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use and introducing alternative energy sources.
Efficiency may relate to:	quality standards reject and rework limitations throughput.
Desired performance may relate to:	food safety standards improvement in product quality throughput workplace OHS.
Format and language may include:	cultural diversity and/or special language needs of the workplace photographic illustration to identify particular characteristics pictograms to demonstrate particular activities.
Corrective actions and/or critical control points may relate to:	food safety standards HACCP product specifications.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC608C Provide practical and/or commercial advice to seafood users

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves providing practical advice on the use of seafood products to commercial/institutional users who might be considering incorporating new species or products within their menus, or users who may have a need to be informed about the particular characteristics and qualities of a species. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Collect information regarding seafood product	1.1. New or existing product applications are determined from customers, benchmarking, colleagues and/or literature searches. 1.2. Product knowledge is optimised to capitalise on opportunities to expand market awareness of product. 1.3. Advice systems are developed or utilised to positive effect.
2. Develop commercial advice suited to the size or scale of the users operation	2.1. Commercial advice developed is accurate, meets customer needs and optimises use of production facilities and raw materials. 2.2. Commercial viability of product is determined and provided to customers on request. 2.3. Recommendations regarding equipment requirements maintain product integrity.
3. Provide advice in a format to suit the needs of the user	3.1. Commercial advice is provided in a format and timeframe to meet the needs of the customer. 3.2. Commercially sensitive advice is treated as confidential at all times. 3.3. Advice developed is correct and appropriate.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analysing market intelligence to capitalise on opportunities communicating with work teams, management and customers communicating verbal information to customers, clients and suppliers determining cost structures for new products to demonstrate viability giving appropriate attention to detail identifying composition or characteristics of a species and/or each of the main ingredients used in a processed product interpreting product information from standards, regulations, specifications and/or sales information planning solving problems. Literacy skills used for: preparing reports preparing technical information and advice reading and interpreting food safety and other standards reading and interpreting specifications, sales and production information reading and writing correspondence recording information. Numeracy skills used for: converting currency using foreign exchange rates estimating costs estimating margins and/or calculating mark-up establishing pricing data interpreting production data recording numerical information.
Required knowledge
food safety standards relevant to food business methods of waste disposal principles of product development product costing methods production processes seafood species, including quality characteristics, yield and food safety parameters storage requirements.

Evidence Guide

EVIDENCE GUIDE
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 provide accurate and reliable advice to users of the seafood product and to satisfy the requirements of the enterprise in respect of confidentiality and in the recording of advice given. Assessment must confirm knowledge of: determination of use-by-dates development of advice that is easily understandable by end users factors which may affect shelf life of the product food safety hazards present in the final transformation of the product HACCP planning information systems to develop accurate advice relating to product or process costings likely causes of product failure likely changes to product during final preparation or presentation of the product location of workplace information relating to product specifications origins of the product, in particular, the catch method and processing timeframe involved preferred handling methods procedures for re-working or disposing of unacceptable product processing methods used relating customer or consumer capabilities with the requirements of the product specification relevant food safety standards, including those which apply in end users' facilities requirements for final preparation or presentation of the product, including temperature stability during re-conditioning requirements for providing advice in a language other than English storage requirements of the product in relation to time and temperature test methods used to identify species and/or other ingredients.
Context of and specific resources for assessment	Assessment may be conducted in the workplace or in a simulated work environment. Resources required for assessment: access to customers or clients to confirm useability of advice generated access to enterprise expertise in costing, production and/or processing access to translators or copies of translated materials descriptive data relating to seafood species enterprise product specifications food safety and other relevant standards historical production and costing data as appropriate.
Method of assessment	The following assessment methods are suggested: documentation produced for seafood users project (work or scenario based) written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	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 ecologically sustainable development (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 ISO14001Environmental 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.
Product applications may include:	formulations product demonstrations recipes samples specifications.
Customers may include:	customers with routine or special requests end users, including caterers, restaurants, fast-food outlets, dieticians, nutritionists and/or domestic consumers institutional users people from a range of social, cultural or ethnic backgrounds retailers wholesalers.
Advice systems may include:	advice sheets brochures manuals verbal advice websites.
Commercially sensitive may include:	comparisons with competing or similar products development strategies equipment requirements for the adoption of new products new products undergoing market testing product or unit costings.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC609C Monitor the seafood business environment to determine threats and opportunities

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency relates to functions involved in providing inputs to strategic management, strategy, formulation, corporate or organisation planning and applies to the evaluation of factors having an impact on the business, monitoring and reporting on trends to inform decision making. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

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 and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
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.

Evidence Guide

EVIDENCE GUIDE
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.

Range Statement

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:	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(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC610C Establish and manage effective external relationships

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves creating and managing relationships with key stakeholders influential to the success of the enterprise, the industry in which it operates and the community surrounding it. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify key stakeholders from industry, business and/or community sources	1.1. Networking is employed to identify desirable relationships and benefits to the enterprise. 1.2. Areas in which cooperation may achieve positive outcomes for both stakeholders and the enterprise are identified and agreed.
2. Develop strategies to maintain the effectiveness of relationships	2.1. The enterprise's ethical, business and social standing is monitored to ensure continuation of positive relationships. 2.2. Interpersonal styles and methods are adjusted to the social/cultural environment.
3. Monitor and review the effectiveness of the relationships	3.1. Relationships with stakeholders are monitored to ensure continuation of enterprise objectives. 3.2. Events which might jeopardise the relationships are monitored to ensure the continuation of the enterprise or shared objectives.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
applying consultative techniques, processes and methods building trust with stakeholders communicating with stakeholders, including management and work teams, in a clear and concise manner interpreting government regulations managing development options and opportunities presenting enterprise statements to the community, stakeholders and the workforce providing leadership using culturally appropriate communication and protocols in relationships utilising technology. Literacy skills used for: compiling reports developing cogent arguments preparing public presentations reading and interpreting information from wide-ranging sources reading and writing correspondence. Numeracy skills used for: determining financial impacts/values preparing complex analyses preparing financial reports/returns.
Required knowledge
business, community and political environment analysis techniques codes of practice, standards and regulations affecting the enterprise community, cultural, social and political issues affecting the enterprise communication needs and opportunities purpose, structure and relationship of an enterprise's mission, goals, values, objectives and tactics in the business and wider community environment roles and responsibilities of the range of stakeholders.

Evidence Guide

EVIDENCE GUIDE
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: analyse trends, opportunities and constraints to the business develop relationships with key stakeholders outside the enterprise who may be influential to the success of the enterprise, to manage those relationships and monitor changes in social, cultural or political attitudes which may affect those relationships influence and articulate the enterprise's vision make decisions within the responsibility and authority of the position. Assessment must confirm knowledge of: collaborative processes to gain ownership and commitment strategies which strengthen and reinforce relationships.
Context of and specific resources for assessment	Assessment of this unit may occur in either a real or simulated workplace. Resources may include: access to candidate's peers and/or managers access to key stakeholders documentation relating to any formalising of relationships enterprise strategic plan regulations and codes of practice relevant to 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.

Range Statement

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:	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 ecologically sustainable development (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).
Key stakeholders may include:	contractors customers individuals or teams internal and/or external to the enterprise members of the wider community or their representatives suppliers.
Strategies may be:	long-term to achieve the enterprises objectives, mission and/or values medium-term to satisfy operational plans short-term to meet immediate priorities.
Relationships with stakeholders may be:	commercial contractual social.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFIPROC611C Participate in a media interview or presentation

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves representing a seafood enterprise or industry group in a range of situations. Needs might emerge from a product recall, a similar emergency situation or from a need for the seafood enterprise/group to promote a positive image to the target audience. The unit also addresses the needs of seafood enterprises in small or close knit communities where the significance of the enterprise to that community imposes a representative role on individuals to promote the wider interest. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare and issue media releases	1.1. The content of proposed media release is consistent with the intent of the message/information. 1.2. Specific details are researched and confirmed, where appropriate. 1.3. Media release is prepared using language appropriate to the target audience. 1.4. The destination and timing of the media release is confirmed to ensure contact with target audience. 1.5. Authority to proceed is sought appropriate to the intent of the media release. 1.6. Media release, with relevant contact detail, is issued and clarification of content is provided, as appropriate.
2. Arrange media interviews	2.1. Medium for interview is selected to ensure reach to target audience. 2.2. Appropriate and mutually convenient time/place for interview is established. 2.3. Material and/or information are prepared in advance of interview with specific data/information confirmed by specialists.
3. Conduct media interviews	3.1. Media interview is conducted to advantage the preferred position or perspective. 3.2. Verbal and non-verbal skills are used to advantage the enterprise. 3.3. Opportunities to advance a preferred position or point of view are captured.
4. Prepare action plans for impromptu interviews	4.1. Action plans are prepared to identify situations where an impromptu interview may be required or sought. 4.2. Checklists are developed to address key points which may be raised or questions during an impromptu interview.
5. Deliver presentations in a public forum	5.1. Information is gathered and assessed for relevance to topic and audience. 5.2. Appropriate language is used to deliver message clearly and authoritatively. 5.3. Ideas or concepts are developed logically and articulated clearly. 5.4. Questions are dealt with effectively. 5.5. Appropriate verbal and non-verbal forms of communication are used.
6. Develop personal image and presentation skills	6.1. Professional and social situations likely to be encountered are identified. 6.2. Requirements of presenters are determined and expectations of presenter are clarified. 6.3. Advice and guidance is sought as to most appropriate techniques for presentation and image/grooming.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating verbally and in writing communicating with diverse audiences demonstrating active listening techniques developing cogent arguments identifying issues affecting the enterprise optimising presentation opportunities presenting information and expressing point of view in public forums, both impromptu and planned prioritising tasks and giving appropriate attention to detail seeking feedback and guidance on performance setting goals for self improvement using technology to search for information, prepare presentations, write reports and communicate electronically. Literacy skills used for: adapting presentation style to suit target audience reading and writing complex reports. Numeracy skills used for: calculating time and/or space confirming financial and/or costing data meeting and/or setting deadlines.
Required knowledge
issues affecting the enterprise or the operational environment media options and opportunities presentation techniques statutory, legislative or legal requirements and/or obligations with regard to public announcements systems for managing information, including its currency techniques for writing for maximum impact.

Evidence Guide

EVIDENCE GUIDE
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: assess own performance, seek feedback and act on constructive advice capitalise on opportunities to represent the enterprise or industry group by utilising or capturing media attention and other possibilities, such as public speaking opportunities deliver messages with conviction manage work to achieve goals and results prepare accurate and cogent materials seek out and act on opportunities to the benefit of the enterprise use technology for information management and communication. Assessment must confirm knowledge of: available learning methods to maintain currency of knowledge regarding issues affecting the enterprise or industry group day-to-day workings of the media and media contact points knowledge related to seafood enterprise or industry group legal and liability issues affecting enterprise contact with the media.
Context of and specific resources for assessment	Assessment of this unit may occur in either a real or simulated workplace. Resource may include: access to candidates peers and/or managers access to key stakeholders audio and/or video facilities to simulate presentations or review historical material documentation relating to any formalising of media relationships regulations and codes of practice relevant to 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.

Range Statement

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:	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 ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control 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) land, buildings and vehicles: buildings and structures design and appearance, constructions and additions use of utilities, including water, natural gas, electricity and sewage water or land lease, tenure or ownership and use 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).
Message/information may include:	food or product recall advice generalised information general information about products seafood emergency information.
Target audience may include:	general public interest groups local community.
Authority to proceed may include:	the need to clarify issues of liability and/or legality key stakeholders, such as: health authorities insurers police.
Situations may include:	threats to domestic or export markets emergency situations, such as storms, flood, fire and theft impact of changed regulations product recalls skill shortages threats to industry sustainability.
Appropriate language may include:	clarity eliminating ambiguity relevance and understanding of cultural sensitivities.
Verbal and non-verbal forms of communication may include:	active listening and engagement of the audience aggressive posture, tone or language passive posture, tone or language relevance and understanding of jargon and acronyms.
Expectations of presenter may include:	attentiveness grooming promptness relevance of information provided sensitivity to issues timing.

Unit Sector(s)

Unit sector	Seafood processing

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISHIP201C Comply with organisational and legislative requirements

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves maintaining records, including those with statutory requirements. 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 of the Unit

Application of the unit	This unit has application to work at sea which is associated with the use of vessels. It may include operations, such as: cargo loading, unloading and securing catering procedures contingency response services marine engineering fishing activities maintenance of vessel navigation of vessel port operations safety drills sub-sea work with stock culture devices or diving towage. These operations are subject to regulations, such as occupational health and safety (OHS), maritime and vessel standing orders, load shifting and environmental management for which an enterprise will have developed procedures and processes for maintaining records for compliance. This unit of competency will be relevant to a person who has been assigned responsibility for maintaining these records and ensuring that the required enterprise procedures are followed. This person will undertake their work within well defined processes which include monitoring work and responding to personnel who fail to follow required procedures. All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including OHS guidelines, 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain operational records	1.1. Records are clear, concise, accurate and follow required format and convention with sufficient level of detail to meet the objectives of record keeping. 1.2. Corrections to records are undertaken to maintain their validity. 1.3. Procedures for security and confidentiality are always maintained. 1.4. Information technology back-up procedures follow good operating practices. 1.5. Records and reports are distributed to the required authority at appropriate times and places. 1.6. Duration and method of storage complies with statutory and enterprise requirements.
2. Undertake work according to organisational and legislative requirements	2.1. Procedures for monitoring operations and maintenance are followed. 2.2. Checks and inspections are made regularly to equipment and to the area of direct responsibility. 2.3. Situations leading to potential non-compliance are promptly and fully identified and timely remedial action taken to ensure compliance with legislative requirements, within area of responsibility. 2.4. Advice given to others on the legitimacy of operations is accurate and given at the appropriate time. 2.5. Failure of personnel to comply with procedures is identified and reported.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating to advise others on legitimacy of operations and to report non-compliance of personnel demonstrating initiative and enterprise to identify and respond to situations of potential non-compliance using problem solving skills to select remedial action appropriate to level of responsibility to ensure maintaining clear and accurate records organising to: prepare records for timely distribution store records in a logical manner that facilitates access and disposal self-management to ensure timely monitoring, recording and reporting of information using recording instruments and charts using technology to maintain, store and distribute records. Literacy skills used for: filling out, correcting and checking the accuracy of records interpreting enterprise procedures Numeracy skills used for: completing numerical requirements of forms.
Required knowledge
content of relevant regulations to a level sufficient to meet assigned work responsibilities entitlement or authorisations to view records importance of maintaining accurate records legislation pertaining to the operation of the vessel, to the extent that it covers enterprise procedures organisational procedures for dealing with non-compliance personal and corporate penalties for non-compliance principles of record keeping procedures for monitoring and disposal of pollutants at sea and by other methods, including what can and cannot be discharged at sea.

Evidence Guide

EVIDENCE GUIDE
Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.
Overview of assessment
Critical aspects for assessment evidence required to demonstrate competence in t his unit	Assessment must confirm, for the candidate's area of responsibility, the ability to: advise others on non-compliance distribute records ensure others comply with regulations identify problems and remedial action to be taken maintain procedures and routines produce a range of records respond to potential non-compliance store and secure records. Assessment must confirm knowledge of enterprise procedures relating to legislative requirements International Convention for the Prevention of Pollution from Ships (MARPOL 73/78) regulations.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: examples of applicable regulations.
Method of assessment	The following assessment methods are suggested: demonstration project (work or scenario based) written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

RANGE STATEMENT
The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.
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, pollution control OHS hazard identification, risk assessment and control.
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 and 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 preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing interactions with native and protected flora and fauna, marine or land parks or areas reducing use of non-renewable resources 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) 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).
Records may be:	for personal production and maintenance covering own areas of responsibility during duty periods required by: legislation enterprise procedures line management good practice kept by: computer manual methods recording devices for recording: routine activities unusual or hazardous occurrences incidents affecting the safe prosecution and concerns of the voyage.
Responsibility may include:	covering the areas for which the job holder is directly responsible offering advice to others actions of crew actions of contractors use and maintenance of equipment.
Advice may be:	given on request given on own instigation.

Unit Sector(s)

Unit sector	Vessel operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISHIP202C Contribute to safe navigation

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves assisting the officer of the watch safely navigate the vessel or conducting a watch in sole charge of a vessel. 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 of the Unit

Application of the unit	This unit has application to the safe navigation of a small vessel as may be used in aquaculture, fishing operations or fisheries compliance work where a maritime regulatory certification is not required. For advice on certifications refer to the current TDM07 Maritime Training Package. 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, 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Contribute to monitoring and controlling a navigational watch	1.1. Information required for the exchange of a watch is complete, accurate and relevant to both the personnel and the existing circumstances. 1.2. Handover and relief of the watch conforms to accepted principles and procedures of watch keeping. 1.3. Watch information/instructions that are unclear or ambiguous are clarified. 1.4. Lights, shapes and sound signals displayed or given conform with the requirements contained in the International Regulations for Preventing Collisions at Sea and to instructions received. 1.5. Lookout is maintained at all times according to accepted principles and procedures. 1.6. Reports and exchanges of navigational information are clear and concise. 1.7. Traffic, the vessel, weather watch keeping and hazards are monitored with appropriate frequency and intensity. 1.8. Frequency and degree of performance checks to navigational equipment complies with skipper's and owner's requirements. 1.9. Advice or clarification is sought immediately whenever in doubt and from the appropriate people.
2. Manoeuvre the vessel when contributing to the efficient running of the watch	2.1. Manoeuvres are made to safely progress the planned voyage and comply fully with instructions received. 2.2. Engine control systems are operated to progress the planned passage and are designed to complement helm movements. 2.3. Course is steered steadily within acceptable limits according to the area of navigation and the existing sea state. 2.4. Course alterations are smooth and controlled with minimal over shoot. 2.5. Communication is clear, concise and acknowledged at all times. 2.6. Steering modes are changed according to operating instructions, area, wind and sea state, and marine notices. 2.7. Vessel steering systems remain within safe operating limits during normal manoeuvres.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
maintaining a watch keeping routine: manoeuvring to: berth cross bars and narrow entrances maintain a steady course offer timely and obvious responses to potential collision steer a vessel under pilotage monitoring: communications equipment condition of vessel and personnel depth meteorological instruments meteorological updates navigation marks and hazards safety of the vessel and personnel sea state traffic by RADAR, aural and visual means weather using engine control systems using steering systems: auto pilots, including changeover procedures and operation of system controls for optimum performance back-up and emergency systems hand steering primary Literacy skills used for: identifying buoyage and navigational marks from a chart reading meteorological information and instruments.
Required knowledge
principles and procedures relating to: basic meteorology sufficient to recognise imminent change in the weather and assist in reading meteorological instruments echo sounding equipment nautical terminology and the methods of reporting identification of sources of information operation of RADAR equipment responsibilities of a look out buoyage and navigation mark lights buoyage and navigation mark sound signals and top marks sufficient for them to be recognised classes of and responsibilities between vessels distress signals give way and stand on rules International Rules for Preventing Collisions at Sea (COLREG), 1972 sound signals procedures relating to: assessing the risk of collision by sight and RADAR bridge communications bridge control failure emergency manoeuvres emergency steering systems occasions when convention is to seek assistance use of helm and engines use of operational controls on an auto pilot information relating to: bridge procedures guides enterprise procedures International Maritime Organisation operational guidance for officers in charge of a navigational watch International Regulations for Preventing Collisions at Sea (COLREG), 1972.

Evidence Guide

EVIDENCE GUIDE
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: delay the need for a navigational response if in doubt display manoeuvring signals hand over and take over a navigational watch identify hazards inform appropriate authority maintain a lookout perform basic navigation, monitoring and control to ensure the safety of a vessel when keeping a watch seek advice when required. Assessment must confirm knowledge of: negotiating buoyage in narrow waters negotiating traffic.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: operational vessel with the range of equipment facilities for negotiating buoyage systems and traffic.
Method of assessment	The following assessment methods are suggested: observation of practical demonstration practical exercises project work simulator exercises written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and control OHS hazard identification, risk assessment and control.
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 and 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 improving energy efficiency increase use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions reduce 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 using and recycling of water, and maintaining water quality.
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).
Watch includes:	routines to be maintained when in charge of the bridge watch, such as: at anchor during the day in coastal waters in narrow waters in ocean areas in poor visibility in severe weather conditions under pilotage.
Principles and procedures of watch keeping:	as itemised in: bridge procedures guide enterprise procedures and standing orders International Maritime Organisation 'Basic principles to be observed in keeping a navigational watch' routines to be maintained when watch keeping.
Hazards may relate to:	bar and sea entrance crossings status of equipment and systems traffic and other obstructions vessel position weather and sea state.
Monitored may be by:	echo sounder RADAR sight sound.
Manoeuvres may be in response to:	crew overboard going astern stopping.
Engine control systems may include:	gear box steering systems throttle.
Sea state may include:	calm in a current rough tidal conditions.

Unit Sector(s)

Unit sector	Vessel operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISHIP205C Maintain marine plant

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves routinely maintaining, restoring and repairing mechanical plant onboard a vessel according to maintenance plans and instructions or as a result of an unacceptable or unscheduled variation. This unit also covers actions required to maintain a vessel in survey. 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 of the Unit

Application of the unit	This unit has application to aquaculture, fishing operations and fisheries compliance where use is made of small vessels and a maritime regulatory certification is not required. For advice on certifications refer to the current TDM07 Maritime Training Package. The unit of competency involves the maintenance of marine mechanical plant and systems, including auxiliary machinery, propulsion plant and service systems, such as LPG and fire hose, including associated pipework and fittings. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Comply with requirements for survey	1.1. Complete inventory survey documentation is maintained and accessible to appropriate authorities. 1.2. Applications for renewal of and extensions to certification are timely and ensure continuous validity. 1.3. State of survey items and equipment (with respect to certificate conditions) reflect continuing effective programs of tests, checks and maintenance. 1.4. Arrangements made for survey are timely and compliant. 1.5. Survey certification reflects adherence to procedures where validity may be affected by damage, alterations or additions to the vessel or equipment.
2. Determine the sequence of work required to restore and maintain mechanical plant	2.1. Defined work sequence adheres to the overall maintenance plan specification. 2.2. Maintenance activities are correctly planned. 2.3. Sequence and scope of the planned work is complete and within the requirements of agreed timeframe. 2.4. Activities are negotiated with skipper or owner to complete the work requirements to schedule, minimise downtime and reduce disruption to production schedules. 2.5. Anticipation of restrictions and variances to work schedules are realistic and made at appropriate times. 2.6. Action planned leads to the restoration of plant by the most suitable method consistent with available resources.
3. Prepare work area and resources for engineering maintenance	3.1. Equipment and materials selected are safe, serviceable and of the correct type and quantity required to carry out the tasks. 3.2. Restrictions and variances to resources are accurately identified, promptly recorded and reported. 3.3. Material and equipment are safely handled, stored and secured. 3.4. Work area, machinery and equipment are confirmed as safe for work to proceed. 3.5. Work area is accessible and free from obstruction for receiving and storing materials and resources needed for the work to proceed. 3.6. Specifications, plans, materials and equipment appropriate to the task are available at the enterprise according to schedule.
4. Service and maintain mechanical systems to schedule	4.1. Maintenance is carried out safely. 4.2. Sequence and scope of work conforms to routine maintenance and servicing plans and schedules. 4.3. Equipment and components are correctly cleaned and prepared for the required inspection or maintenance to be carried out. 4.4. Variance from plans and schedules is agreed prior to continuing. 4.5. Settings are accurate and complete to specification. 4.6. Static checks and tests are completed satisfactorily. 4.7. Work practices and techniques ensure completion of activity to specification, within an acceptable timeframe. 4.8. Discarded materials are disposed of and recycled in an environmentally responsible manner.
5. Rectify unacceptable or unscheduled variation to mechanical plant	5.1. Maintenance is planned and carried out safely. 5.2. Procedures and equipment for dismantling and reassembly conform to technical specification and agreed work plan. 5.3. Dismantled parts are safely and correctly stored, handled and cleaned. 5.4. Appropriate method for restoring equipment or systems is selected, taking identified operational and physical constraints into account. 5.5. Defective parts are repaired economically and to defined standards using correct engineering practices. 5.6. Replacement parts meet system and equipment manufacturer's specifications. 5.7. Product and components are restored to specification within the agreed time schedules and quality requirements. 5.8. Static checks and tests are correctly completed.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
preparing and carrying out maintenance on marine engineering systems, including: control and instrumentation electrical generation transmission systems electronic equipment mechanical equipment and systems preparing and carrying out maintenance on mechanical plant and systems incorporating pipework and all mechanical components, including: compressed air systems deck machinery flammable gas systems fuel systems hydraulic systems lubrication systems prime movers and associated systems refrigerant systems safety equipment and fixed systems water systems. Literacy skills used for: reading and completing survey documentation for company and authorities reading and recording operating parameters reading manufacturer technical information reading statutory regulations. Numeracy skills used for: estimating the time required to complete the planned schedule.
Required knowledge
function of the component/system to be maintained and the affect it has on related components/systems how proposed preparation will affect other personnel, equipment and departments information relating to: acceptable types of work methods anticipated timeframes company procedures for survey and validation of certification, including seeking extension compliance with procedures relating to survey and validation of certification, including seeking extension current methods of preparation environmental risk management practices related to maintenance factors which may cause preparations to be disrupted and contingency measures to deal with them how particular maintenance activities will affect other personnel, equipment or departments sources of information on detailed survey and certification requirements survey requirements systems for monitoring effectiveness of work work objectives maintenance objectives, priorities, and vessel and company maintenance plans legislation relating to work methods, environmental protection and OHS principles and methods relating to: communicating with personnel on status of work environmental risk management associated with maintenance of marine plant establishing a safe working environment quality assurance and control of maintenance work use of resources during maintenance.

Evidence Guide

EVIDENCE GUIDE
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: plan and carry out maintenance and repairs to mechanical plant onboard a vessel to ensure that the vessel remains operational and in survey, including: carry out pre-commissioning tests and inspections check completeness and validity of documentation correctly choose and handle equipment and materials ensure maintenance of survey items and arrangements for survey are met identify requirements from schedule identify restrictions to maintenance plan activities to meet requirements plan and conduct maintenance to achieve minimal environmental impact prepare the work area and resources. Assessment must confirm knowledge of: alternative work activities efficiency of various methods functions of the components/systems safe and environmentally responsible procedures.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: maintenance tools and equipment operation procedures and policies operational machinery and equipment safety equipment service equipment and maintenance instructions spares and consumables.
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 with SFISHIP211C Prepare for maintenance, or holistically with other units in a qualification.

Range Statement

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and 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 and maintenance activities and control measures 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:	controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use reducing organisms from escaping into environment undertaking environmental hazard identification, risk assessment and control.
PPE may include:	buoyancy vest or personal floatation device (PFD) hard hat or protective head covering hearing protection, ear plugs, 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 outdoor clothing for tropical conditions respirator or face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) waterproof clothing (e.g. wet weather gear).
Maintenance may include:	marine mechanical plant and systems, including: auxiliary machinery propulsion plant service systems, LPG and fire hose, including associated pipework and fittings survey requirements: fire extinguisher (water based and chemical) steering gear check techniques for restoration, including: construct dismantle fabricate insulate recondition repair replace techniques for scheduled maintenance and servicing, including: minor adjustments operational changeovers replacement of consumables replacement of faulty components.
Specification may include:	breakdown procedures master schedule planned maintenance unplanned maintenance.
Requirements may include:	carrying out and completing restoration or maintenance, waste/drainage containment preparation of resources preparation of the plant preparation of the work area.
Restrictions and variances caused by:	operational requirements other maintenance resources.
Prepare may include:	selecting: documentation emergency services and equipment equipment materials oil or fuel spill absorbent materials resources tools waste containment ensuring the serviceability of: equipment machinery tools work area: access atmosphere lifting plant lighting isolation machinery machinery preparation provision of alternative services.
Safe by recognition of hazards to:	environment personnel plant, equipment and vessel.
Service and maintain may include:	minor adjustments replacement of consumables replacement of lifted components scheduled checks tests measurements and inspections.
Variance may include:	components consumables methods and techniques.
Settings may include:	adjustable control inputs and outputs clearances tension torques.
Technical specifications may include:	manufacturer manuals manufacturer plans and drawings statutory requirements supervisor instructions.
Constraints may include:	availability of spares economical restraints equipment design equipment position minimal use of chemicals (e.g. acid, chlorine and detergents) operational requirements for the equipment safety requirements weather or sea conditions.

Unit Sector(s)

Unit sector	Vessel operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISHIP206C Operate a small vessel

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves preparing, operating, maintaining, storing and securing small vessels within range of ready assistance and isolated from heavy boating traffic and navigational hazards. The operation is restricted to the basic use, manoeuvring and loading of the vessel, but not the interaction of the vessel with boat traffic or other hazards. To assume control of an outboard powered dinghy, competence must be demonstrated in the unit SFISHIP207C Operate and maintain outboard motors. 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 of the Unit

Application of the unit	This unit has application to the safe operation of a small vessel as may be used in aquaculture, fishing operations or fisheries compliance work where a maritime regulatory certification is not required. For advice on certifications refer to the current TDM07 Maritime Training Package. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare the small vessel for use	1.1. Factors that may compromise vessel safety are identified and addressed in the work plan and the operation of the vessel. 1.2. All essential safety equipment and spares required for area of operation and intended work are checked for presence and serviceability. 1.3. Vessel is loaded according to manufacturer specifications.
2. Operate and maintain a small vessel	2.1. Vessel stability is maintained within safety limits by establishing a low centre of gravity and securing and stowing loads. 2.2. Vessel is operated safely at all times and in area of operation confined to limits of restricted area. 2.3. Vessel is manoeuvred safely using appropriate means to complete planned work tasks.
3. Store and secure a small vessel and equipment	3.1. Vessel is secured, maintained and stored after use. 3.2. Perishables and fuels are stored to minimise wastage, spoilage, and environmental and fire hazards. 3.3. Unserviceable equipment and spares are repaired or removed for repair or replacement.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
making an adequate stability assessment prior to loading manoeuvring small vessels using a range of propulsion techniques minimising free surface effect. Literacy skills used for: interpreting manufacturer operational and loading specifications and the use-by-date of flares interpreting manufacturer period of validity of pyrotechnics.
Required knowledge
effect of a shift in cargo on stability effect of load distribution on centre of gravity impact of wind and current on sea conditions and the effect on dinghies pre-departure safety checks of propulsion system, dinghy and safety equipment vessel loading specifications and the location of this information.

Evidence Guide

EVIDENCE GUIDE
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: ensure the vessel remains within operational limits manoeuvre a small vessel whilst engaged in common tasks. Assessment must confirm knowledge of: effect of overloading and poor stability practices effect of sea state on vessel performance pre-operational checks of propulsion system, dinghy and safety equipment.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: fully operational vessel powered by an outboard motor.
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

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and 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 and 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 sea survival, fire fighting at sea and first aid techniques 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 improving energy efficiency increasing use of renewable, recyclable and recoverable resources 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 undertaking environmental hazard identification, risk assessment and control.
PPE may include:	buoyancy vest or personal floatation device (PFD) hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Factors may include:	fire operational limits navigational hazards sea condition: chop effect of current direction on wave height wave height visibility: fog low light conditions rain.
Work plan may include contingencies, such as:	ability to make safe havens: alternative sources of propulsion mother ship shore ability to remove water from the vessel by: bailing bilge pump removing the drainage plug while planing ability to use alternative steering.
Safety equipment and spares may include:	alternative sources of propulsion and steering anchoring devices bailing or bilge pumping arrangements bilge removal systems communications equipment distress signalling devices: flares, flags, EPIRB and other methods drinking water fire extinguishers PFD tools and spare parts torch and batteries.
Loads may include:	cargo: aquaculture nets and gear diving equipment fishing gear oyster farm equipment stock and feeds catch or harvest distribution and securing procedures monitoring equipment passengers.
Limits may include:	distance from safe haven distance from supervision operational limits proximity to dangers range of fuel tank sectors speed limits.
Manoeuvred may include:	alternative steering using oars using outboard motor.
Tasks may include:	anchoring and sea anchoring approaching a beach or landing berthing manoeuvring in confined areas or heavy seas recovering person overboard reversing towing unberthing.
Maintained:	by controlling: cleanliness corrosion hull damage hull fractures and fatigue.

Unit Sector(s)

Unit sector	Vessel operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISHIP207C Operate and maintain outboard motors

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves operating and maintaining outboard motors and diagnosing and rectifying basic faults when in isolated situations. 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 of the Unit

Application of the unit	This unit has application to the operation and maintenance of outboard motors as may be used in aquaculture, fishing operations or fisheries compliance work where a maritime regulatory certification is not required. For advice on certifications refer to the current TDM07 Maritime Training Package. 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 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. Vessels must follow the International Convention for the Prevention of Pollution from Ships (MARPOL) requirements.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Operate outboard motors	1.1. Pre-start checks are performed on the motor. 1.2. Outboard motors are started and stopped safely and correctly. 1.3. Outboard motor controls are used to manoeuvre a dinghy both ahead and astern, and port and starboard. 1.4. Outboard motor cooling systems are checked for operation. 1.5. Trim and tilt mechanisms are operated.
2. Maintain outboard motors	2.1. Fuel filters are changed and fuel quality is maintained. 2.2. Electrical systems are maintained to ensure reliable electrical supply to the outboard motor. 2.3. Seawater is flushed from the internal and external parts of the outboard motor using the appropriate tools and freshwater, keeping water away from sensitive equipment. 2.4. Engine and gearbox oil is checked and changed, and lubrication applied. 2.5. Engine mounting gear is secured and checked, as necessary.
3. Identify and rectify basic outboard motor faults	3.1. Operating difficulties caused by fuel-related factors are identified and rectified, where possible, according to troubleshooting guides and manufacturer instructions. 3.2. Electrical faults are identified and rectified. 3.3. Outboard engines that were immersed are serviced correctly. 3.4. Outboard motor propulsion faults are identified and rectified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
planning and organising to check, operate and maintain an outboard motor. Literacy skills used for: reading manufacturer instruction manuals reading troubleshooting charts. Numeracy skills used for: calculating fuel to oil ratios or using tables to find and add correct volume of lubricating oil estimating fuel consumption and time at turning points.
Required knowledge
battery connection MARPOL requirements outboard motor cooling systems outboard motor fuel systems outboard motor lubrication systems troubleshooting techniques.

Evidence Guide

EVIDENCE GUIDE
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: operate all controls on an outboard motor to propel a dinghy ahead and astern operate and maintain outboard motors and be able to diagnose and rectify basic faults when in isolated situations perform basic maintenance on an outboard motor start and stop an outboard motor store an outboard motor. Assessment must confirm knowledge of: indicators of engine faults.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: fully operational small vessel powered by an outboard motor remote steering and controls.
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

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and 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 and 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 sea survival, fire fighting at sea and first aid techniques 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 improving energy efficiency increasing use of renewable, recyclable and recoverable resources 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 undertaking environmental hazard identification, risk assessment and control.
PPE may include:	buoyancy vest or personal floatation device (PFD) hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Pre-start checks may include:	amount of fuel in the fuel tank appropriate fuel cooling water intake submerged fuel hose connected, full and free of constrictions fuel tank depressurised motor attachment points water depth.
Started may include:	electric start pull start.
Controls may include:	remote throttle and gear levers steering wheel tiller tilt and trim mechanisms.
Checked may include:	cooling water circulation indicator temperature gauge temperature warning sound.
Fuel quality may include:	by estimating fuel consumption at turning points contamination filter type and quality fuel to oil ratio.
Electrical systems may include:	batteries: capacity charge rate fuses spark plugs.
Propulsion faults may include:	bent or broken propeller broken shear pin or drive spline fouling pitch.

Unit Sector(s)

Unit sector	Vessel operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISHIP208C Operate low powered diesel engines

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves routinely operating low powered diesel engines within normal parameters. 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 of the Unit

Application of the unit	This unit has application to the operation of low powered diesel engines on a small vessel as may be used in aquaculture, fishing operations or fisheries compliance work where a maritime regulatory certification is not required. For advice on certifications refer to the current TDM07 Maritime Training Package. 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 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. Vessels must follow the International Convention for the Prevention of Pollution from Ships (MARPOL) requirements.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Initiate start-up and shutdown operations of low powered diesel engines	1.1. Timing and degree of preparation of engine and systems is appropriate to the intended operation. 1.2. Sequence and timing of start-up and shutdown of engine and systems meets the requirements for safe and efficient operation. 1.3. Engine parameters and instrument readings are maintained within defined levels during start-up and shutdown operations. 1.4. Deviations from the norm are promptly identified, rectified and reported. 1.5. Adjustments are made to achieve a safe, efficient and environmentally responsible operation, within own responsibility. 1.6. Sufficient notice of operations is given to enable other relevant personnel to carry out their responsibilities safely and efficiently. 1.7. Inability to start up or shut down engine as required is reported promptly and accurately to an appropriate authority.
2. Maintain output of low powered diesel engines	2.1. Engine is monitored according to schedules, operating parameters and instructions. 2.2. Engine system condition is assessed accurately in light of information available from local and remote indicators and physical inspection. 2.3. Engine output meets notified demand conditions throughout normal operation. 2.4. Engine parameters are maintained within defined limits during normal running. 2.5. Sequence and timing of adjustments to engine maintain optimum safety and efficiency in achieving the desired condition.
3. Respond to irregularities	3.1. Deviations from the norm are correctly identified, rectified and reported. 3.2. Action taken in the event of irregularities, defects and damage is appropriate to their significance and optimises the safety and efficiency of operations.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
carrying out emergency shutdown and normal shutdown for short and long-term periods, including checks and isolation to organisational requirements carrying out the start-up from both warm and cold conditions to standby or full operating condition, including pre- and post- start-up checks monitoring aspects of the engine and system condition, including: abnormalities emissions expansion flows fuel efficiency fuel or oil leaks levels noise pressure speeds temperatures vibrations operating high, medium and slow speed diesel engines, including the associated systems: battery power generation and use control cooling fuel, such as diesel oil or marine diesel oil lubrication purification, transfer and storage starting and stopping operating the engine in various modes, including: emergency modes of operation local manual operation monitoring and setting restrictions on remote operation. Literacy skills used for: reading and completing documents for enterprise and authorities reading and recording operating parameters reading manufacturer technical information reading statutory regulations. Numeracy skills used for: reading pressure, temperature and fluid levels.
Required knowledge
alarm and emergency shutdown parameter values different types of diesel engines and their variations likely to be encountered engine and system operating instructions factors to optimise fuel efficiency government requirements affecting operations and MARPOL compliance method of operation of control systems, operating parameters and values principles relating to: operation of marine diesel engines sufficient to recognise malfunction, implement initial corrective action and seek advice safe operation and propulsion of a vessel procedures relating to: sequence and timing of operations and adjustments response to alarms and emergencies affecting engines, including contingency plans fuel isolation procedures and likely hazards.

Evidence Guide

EVIDENCE GUIDE
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: operate, start up and shut down low powered diesel engines and respond appropriately to irregularities ensure that preparations for the operations are complete start up, shut down, monitor and operate engines in a safe manner maintain steady running of the engine and comply with alarm acceptance procedures carry out adjustment and regulation of engine, including to achieve optimal fuel efficiency carry out alteration of output as required. Assessment must confirm knowledge of: principles of operation of marine diesel engines sufficient to recognise malfunction, implement initial corrective action and seek advice.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: operational diesel engine and system operation procedures and policies.
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

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and 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 and 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 sea survival, fire fighting at sea and first aid techniques 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 improving energy efficiency increasing use of renewable, recyclable and recoverable resources 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 undertaking environmental hazard identification, risk assessment and control.
PPE may include:	buoyancy vest or personal floatation device (PFD) hearing protection (e.g. ear plugs and ear muffs) non-slip and waterproof boots (gumboots) or other safety footwear personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB) protective outdoor clothing for tropical conditions 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).
Operations may include:	emergency shutdown to minimise damage fuelling and lubrication requirements are met operate under direct instruction for malfunctioning engine system manual adjustment of controls to correct minor deviation monitoring of remote operation start-up and shutdown of engine as a routine with the system functioning correctly.
Engine may include:	diesel engines burning diesel oil or marine diesel oil as the power source for the propulsion of the vessels, and the power source for an auxiliary system.
Parameters may include:	flow levels pressure speeds temperature.
Monitored may include:	checks frequency fuel requirements, including energy efficiency inspections noise oil or fuel leaks scope tests timing.
Schedules may include:	enterprise requirements and procedures manufacturer information onboard management requirements parameters and instructions.
Action to be taken in the event of irregularities includes:	adjustment of engine and systems appropriate investigative techniques and safety procedures fuel and lubrication transfer contained and disposed meeting MARPOL requirements informing authority.

Unit Sector(s)

Unit sector	Vessel operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISHIP211C Prepare for maintenance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves preparing resources and the work area for maintenance using safe and environmentally responsible methods. 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 of the Unit

Application of the unit	This unit has application to aquaculture, fishing operations and fisheries compliance where use is made of small vessels and a maritime regulatory certification is not required. For advice on certifications refer to the current TDM07 Maritime Training Package. The competency involves the maintenance of marine mechanical plant and systems, including auxiliary machinery, propulsion plant and service systems, such as LPG and fire hoses including associated pipework and fittings. 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 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.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Select and prepare resources	1.1. Materials correspond to the quantity and type as stated in work instruction or standard operating procedures (SOPs). 1.2. Equipment selected is serviceable and of the type and quantity required to carry out the specific task. 1.3. Any restrictions and variances to resources that may impede maintenance progress or require contingency or emergency response are accurately reported to supervisor 1.4. Material and equipment are handled, stored and secured.
2. Identify and prepare the work area	2.1. Work area, machinery and equipment are confirmed as being safe for work to proceed. 2.2. Work area is appropriate to the operational requirements of the work instruction. 2.3. Work area is accessible and free from obstruction for receiving and storing materials and resources needed for the work to proceed. 2.4. Specifications, containment strategies, plans, materials and equipment are available at the workplace according to schedule and enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communicating with supervisor on materials and equipment, safety, emergency procedures and work instructions carrying out maintenance of: life saving and fire fighting appliances steel work, both cleaning and preparation for, and application of, protective coatings wires and ropes jointing lubricating obtaining and preparing consumables for work, including: cleaning fluids and chemicals greases jointing materials life saving and fire fighting appliances spares oils packing materials paints solvents packing preparing access and safety equipment, including: bosuns' chairs erection of hazard warnings, barriers and safety equipment isolation of machinery, equipment and systems positioning of contingency equipment scaffolding and ladders staging preparing equipment for work, including: airless and air spray painting equipment PPE shot blasting equipment water and chemical washing equipment preparing storage requirements for: dismantled equipment and machinery necessary to progress work tools, equipment and consumables during maintenance safely preparing electrically or pneumatically operated power tools, including: high pressure equipment mechanical scaling equipment pistol drills rotary grinders selecting and preparing hand tools, including: chisels and nut splitters files hacksaws packing knifes and extractors pliers scrapers and other abrasive materials screw drivers spanners tinsnips and guillotine wad punches woodworking tools. Literacy skills used for: interpreting manufacturer technical information relating to maintenance requirements of equipment interpreting statutory regulations, such as for safety and environmental hazards and controls. Numeracy skills used for: reading and recording operating parameters.
Required knowledge
government regulatory requirements and enterprise safety at work rules and regulations as they apply on board vessels, including: code of safe working practices entry into confined spaces environmental protection good vessel keeping practices guarding of machinery isolating systems lifting equipment marine safety regulations PPE safe movement onboard ship hazards and the precautions necessary to minimise risk associated with: the work area, including consumables, the environment, and tools and maintenance equipment preparing resources for maintenance maintenance work preferred resources, their availability and acceptable alternatives.

Evidence Guide

EVIDENCE GUIDE
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: prepare resources and the work area to carry out maintenance on the vessel and its equipment prepare materials for work prepare equipment for maintenance prepare the equipment and/or area to be worked on to a suitable condition to commence maintenance store resources and dismantled machinery and systems in the work area. Assessment must confirm knowledge of: handling of resources procedures to apply when resources vary from requirements strategies to minimise safety and environmental risks.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: maintenance tools and equipment operation procedures and policies operational machinery and equipment safety equipment service equipment and maintenance instructions spares and consumables.
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 with SFISHIP205C Maintain marine plant, or holistically with other units in a qualification.

Range Statement

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:	business or workplace operations, policies and practices ESD principles, environmental hazard identification, risk assessment and 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 and maintenance activities and control measures 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:	controlling of effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions reducing emissions of greenhouse gases reducing use of non-renewable resources reducing energy use preventing organisms from escaping into environment undertaking environmental hazard identification, risk assessment and control.
PPE may include:	buoyancy vest or personal floatation device (PFD) 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 outdoor clothing for tropical conditions respirator or face mask safety harness sun protection (e.g. sun hat, sunscreen and sunglasses) waterproof clothing (e.g. wet weather gear).
Prepare the work area may include:	following documentation, including: hazard recognition, including environmental hazards checklists legislative requirements storage requirements work schedules work specifications checking required consumables are available required equipment and tools are available and serviceable safety and environmental considerations prior to commencing work, including: access contingency equipment, including containment devices environmental risk management strategies (e.g. drainage containment) isolation warnings and barriers.
Operational requirements may be:	jointing of pipework lubrication of fittings and equipment maintenance of: life saving and fire fighting appliances steel work, both cleaning and preparation for, and application of, protective coatings wires and ropes packing of glands.

Unit Sector(s)

Unit sector	Vessel operations

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISTOR202C Receive and distribute product

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves accurately weighing and packaging product so that it will arrive at its destination at the appropriate temperature. Product may be fresh, frozen or live but not fed during this process. 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 of the Unit

Application of the unit	This unit will has application for personnel at seafood cooperatives and other businesses where product is accepted, weighed and packed for distribution. 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 and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Receive product	1.1. Workplace is cleaned before commencement. 1.2. Product to be received is checked before weighing against the specification for the species and is visually inspected for any signs of spoilage, defects and parasites, and defective product is identified, set aside and appropriate person notified. 1.3. Accepted product is weighed, allowing for drainage of liquid from fresh product, and weight recorded. 1.4. Identification and traceability of product is checked and recorded. 1.5. The temperature of fresh and frozen product is checked and recorded, and action taken, if necessary, to maintain temperature at level required to meet food regulations or to sustain live product.
2. Prepare product for distribution	2.1. Product is prepared, if necessary, according to customer specifications. 2.2. Damaged and defective product is set aside for disposal by appropriate person. 2.3. Product is packaged according to customer specifications, ensuring that the requirements of the transport company and relevant food regulations are met. 2.4. Product packaging is checked to ensure the product temperature remains at the required level until product is received by customer, taking full account of possible delays that may occur. 2.5. Appropriate product packaging is applied to live product, if necessary, to ensure that product remains alive during distribution. 2.6. The wellbeing of product accepted as live is maintained to ensure that it will remain alive until received by customer. 2.7. Product is labelled according to relevant food regulations, ensuring that original identification of the product can be easily established.
3. Distribute product	3.1. Product is taken to or collected by transport company and appropriate dispatch forms are completed and filed. 3.2. Temperature of fresh and frozen product before final dispatch is measured and recorded to ensure compliance with food regulations. 3.3. Water quality and temperature of live produce is measured and recorded. 3.4. Customer is notified of the time and place of product delivery and advised of consignment number or other means of identifying product.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood quality communicating orally to give and receive information handling of fresh and live seafood identifying species using a calculator. Literacy skills used for: identifying and tracing product preparing basic invoices reading basic order forms reading enterprise procedures reading outline of specifications. Numeracy skills used for: calculating extensions of weight and price to give an accurate price of product calculating total of invoice reading a thermometer weighing product.
Required knowledge
common defects, diseases, parasites and spoilage pattern for species features of seafood species and product types food regulations and enterprise procedures for: temperature control hygienic handling and preparation of seafood personal and workplace hygiene safe procedures for manual handling and load shifting.

Evidence Guide

EVIDENCE GUIDE
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: arrange for distribution by road, ship, rail or air assess quality of product against a company specification, when received at the enterprise comply with required food regulations and enterprise procedures label product safely and hygienically handle and package product weigh product and record details. Assessment must confirm knowledge of: common seafood defects, diseases and parasites degree of freshness and spoilage pattern for the species how to use a calculator recognising dying seafood intended to be distributed alive seafood or other aquatic species and product types.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should cover fresh, frozen or live fish, crustaceans and molluscs or other aquatic products, with a minimum of two (2) species from each group. Resources may include: calculator fish tubs fresh, frozen and live seafood product, including at least two (2) species of fish, crustaceans and molluscs ice, live seafood storage tanks and packaging material sample invoices sample workplace specifications scales thermometer or temperature recording devices.
Method of assessment	The following assessment methods are suggested: demonstration of handling and repackaging written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals OHS hazard identification, risk assessment and control.
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 and 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 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 equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering protective hair, beard and boot covers insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Specification may include:	fresh, frozen and live seafood product form, such as whole, head on gill gutted (HOGG), fillet and peeled quality assessment against company specifications size, weight and grade species, such as fish, crustaceans and molluscs, and other invertebrate.
Maintained may include:	animal welfare is considered in selecting light, cover or substrate, species composition and stocking densities basic water quality factors and temperature are measured and maintained during holding equipment is cleaned and maintained in operating order during holding period water quality and flow adjusted to suit requirement of species.
Forms may include:	consignment notes invoices records of temperature/water quality readings statements.

Unit Sector(s)

Unit sector	Storage

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISTOR203C Assemble and load refrigerated product

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves assembling packs/cases and loading refrigerated product onto a transport unit. It covers transferring the product from fishing vessels, packing facilities or other production facilities onto a transport vehicle, rail or air freight. For live product use SFISTOR204A Prepare, pack and dispatch stock for live transport. 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 of the Unit

Application of the unit	This unit will has application for personnel at seafood cooperatives, aquaculture and fishing enterprise Licences may be required if operating load-shifting equipment, such as forklifts. 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 and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare transport unit	1.1. Work instructions are noted and confirmed with supervisor. 1.2. Transport unit is checked to ensure that it is clean, refrigeration or insulation is operational and is ready to accept refrigerated product.
2. Assemble and check product	2.1. Product temperature and labelling are checked to ensure that they are correct. 2.2. Product is assembled before unloading and put onto a pallet, if required, ensuring that product temperature is not compromised whilst product is waiting to be unloaded. 2.3. , Product is weighed, where required. and weight recorded. 2.4. Weighed product is re-iced, as necessary, after weighing to ensure correct temperature of product.
3. Load product	3.1. Product is carefully placed into transport unit in a manner that will ensure that the product and packaging are not compromised. 3.2. Frozen product is carefully transferred immediately from refrigerated storage into a refrigerated transport unit that is able to maintain product at correct temperature. 3.3. Records of product loaded, number of packs/cases/pallets, product identification codes, product temperature and consignment documentation are collected and checked. 3.4. Documentation is returned to the supervisor at the workplace.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assembling fresh and frozen product communicating orally to give and receive information icing fresh product identifying species maintaining records using weighing scales. Literacy skills used for: reading and checking a consignment note reading and following OHS standards recording information about weight. Numeracy skills used for: assembling product as directed counting accurately reading a thermometer weighing fish.
Required knowledge
hygienic handling and transport of fresh and frozen products personal, workplace and product hygiene safe procedures for manual handling and load shifting temperature storage and handling requirements.

Evidence Guide

EVIDENCE GUIDE
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 ability to: assemble and load fresh and frozen product ensure product temperature always conforms to national, state or territory food safety regulations maintain personal, workplace and product hygiene record weights, container numbers and product identification. Assessment must confirm knowledge of: hygiene requirements temperature requirements.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. Resources may include: consignment notes fish tubs, cases, styrene boxes and cardboard boxes fresh seafood product frozen seafood product ice pallets product labels scales thermometers.
Method of assessment	The following assessment methods are suggested: demonstration, such as weighing and transferring fresh and frozen product onto a refrigerated van written or oral questions relating to required knowledge.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals OHS hazard identification, risk assessment and control.
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 and 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 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 equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering protective hair, beard and boot covers insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Transport unit may include:	air transport insulated vehicles for fresh product rail transport refrigerated containers refrigerated trucks for fresh and frozen product.

Unit Sector(s)

Unit sector	Storage

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISTOR204A Prepare, pack and dispatch stock for live transport

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves preparing, packing and dispatching wild caught (fished), cultured or held stock for live transport to facilities beyond the fishing vessel, aquaculture, ornamental or live holding enterprise. It covers preparing the packing container and equipment, preparing and handling live stock, using packaging materials and dispatching the stock. This unit does not deal with the transport of genetic material (unfertilised eggs, sperm, gonadal tissue and other tissue cultures) which requires specialised conditions and may be subject to certain regulations. For non-live product refer to SFISTOR205A Prepare, pack and dispatch non-live product. 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 of the Unit

Application of the unit	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 and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare transport container and equipment	1.1. Workplace is cleaned before commencement. 1.2. Transport container and other equipment are collected and checked for serviceability. 1.3. Sub-standard equipment is repaired, discarded or replaced. 1.4. Packaging materials and water, if required, are prepared. 1.5. Transport container complies with transport requirements or regulations. 1.6. Transport water or substrate is added to appropriate quality and quantity.
2. Prepare and treat stock for dispatch	2.1. Stock is checked against order specifications. 2.2. Stock is visually inspected for any signs of damage, defects and parasites, and suitability for live transport and defective stock identified, set aside and supervisor notified. 2.3. Accepted stock is weighed or counted and data recorded. 2.4. Stock is prepared for transport in preparation container. 2.5. Stock behaviour is observed, stress lowered and abnormalities reported to supervisor.
3. Pack stock	3.1. Stock is introduced into transport container in a way to minimise stress. 3.2. Water quality or environmental conditions and stock condition are monitored and adjusted according to species requirements during transport. 3.3. Amount of water or substrate is adjusted to required level. 3.4. Air is expelled and oxygen added to required level or air holes are checked. 3.5. Cooling or heating is applied, if required. 3.6. Anaesthetics and water conditioner are added, if required.
4. Dispatch stock	4.1. Checks are made on equipment, water quality factors or environmental conditions to ensure that stock will remain alive until received by customer. 4.2. Transport container is sealed and outside of container labelled ensuring that original identification of the product can be easily established. 4.3. Containers are taken to loading bay for dispatch, and checks made to ensure all back-up equipment and adequate spares are available during transport.
5. Complete post-packing tasks	5.1. Clean up of work area, including repairs and storage of equipment is supervised, and condition report prepared. 5.2. Relevant packing data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 5.3. Non-compliances are conveyed to supervisor. 5.4. Feedback is sought on effectiveness of the packing activities.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood quality communicating orally to give and receive information handling of live stock identifying species using a calculator. Literacy skills used for: identifying and tracing product interpreting basic order forms interpreting enterprise procedures interpreting outline of specifications preparing basic invoices recording packing data and observations safe procedures for manual handling and load shifting. Numeracy skills used for: calculating total of invoice counting stock and containers measuring volume and mass of stock.
Required knowledge
local and export regulations with respect to packing live stock species' requirements for travel including: air or dissolved oxygen humidity light moisture substrate temperature water (some species may be transported dry).

Evidence Guide

EVIDENCE GUIDE
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: prepare, treat and pack live stock for transport in a manner that takes into account order specifications and species' requirements whilst in transport recognising dying seafood intended to be distributed alive. Assessment must confirm knowledge of: transport, handling and packaging methods appropriate for the species common seafood defects, diseases and parasites how to use a calculator seafood or other aquatic species and product types.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should cover live fish, crustaceans and molluscs or other aquatic products common to the region and the packaging and transport methods in use. At least two (2) different species, product types or sizes should be involved. Resources may include: calculator data sheets for recording information labelling materials and tools order specifications packaging materials and container labels sample invoices sample workplace specifications scales stock in sufficient quantity to fill the container transport vessel container and other equipment transport water or substrate.
Method of assessment	The following assessment methods are suggested: demonstration, such as handling and packaging practical activities written or oral short-answer testing.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 are followed including:	biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals OHS hazard identification, risk assessment and control.
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 and 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 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 equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include	gloves, mitts or gauntlets, and protective hand and arm covering protective hair, beard and boot covers insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Transport container and other equipment may include:	activated carbon or zeolites additives for transport water addition of water conditioners or antibiotics to transport water bubble wrap and cling wrap cardboard box and outer coverings container divisions that separate stock cooling device, such as thermofreeze pack or ice bottle fish bin fish transporter, including backup equipment foam lining foam or plastic esky or cooler heating device, such as bag of warm water or heated thermofreeze pack insulation cover jute or woven shellfish bag oxygen supply, such as oxygen cylinder, air stone, tablet and generator plastic bags and liners polystyrene foam box spare parts and equipment substrate, such as plastic mesh, coconut fibre, sawdust, wood, wool, paper cuttings or cotton wool tanker ties, labels, rings and tape transport water waxed cardboard box.
Transport requirements or regulations may include:	airline requirements AQIS requirements (imports and exports) exotic or pest species humane handling of animals labelling for stock traceability movement of native animals road and rail transport regulations translocation of wild caught stock or hatchery-bred stock.
Stock may include:	for live transport in water: aquatic plants (cuttings or whole plants) freshwater, brackish water and marine fin fish and other aquatic animals live rock, corals and other invertebrates ornamental and aquarium animals for live transport without water or supplementary oxygen: abalone aquatic plants (cuttings or whole plants) bugs crabs eels freshwater crayfish Kuruma Prawns oysters, mussels and other bivalves rock lobsters types for live transport: adults that are close to market size aquatic plants or seaweeds/macro-algae broodstock fertilised eggs (fin fish or reptiles) juveniles, including fry, fingerlings, smolt, seed, spat and hatchlings larvae fin fish, molluscs, crustaceans and other invertebrates micro-algae or live feeds sub-adults.
Order specifications may include:	appendage length, such as fins, legs, tails and claws-fin factor body shape colour conditions factor numbers packing and labelling instructions quality sex size species.
Prepared for transport may include:	addition of anaesthetics, water conditioners, probiotics, Vitamin C or antibiotics lowering of ambient or water temperature prophylactic treatment for removal of parasites purging (holding in clean water whilst digestive tracts are emptied) quarantine.
Preparation container may include:	bin or bucket flow through glass aquaria net, cage or pen race way recirculating static tank.
Water quality factors may include:	alkalinity ammonia carbon dioxide dissolved oxygen hardness nitrate nitrite pH salinity temperature turbidity.
Environmental conditions may include:	humidity light temperature.

Unit Sector(s)

Unit sector	Storage

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISTOR205A Prepare, pack and dispatch non-live product

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves accurately weighing and correctly packaging fresh or frozen product so that it will arrive at its destination at the appropriate temperature. For live stock refer to SFISTOR204A Prepare, pack and dispatch stock for live transport. 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 of the Unit

Application of the unit	This unit will apply particularly to persons employed at seafood cooperatives and other businesses where product is accepted, weighed and packed for dispatch. 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 and maintained

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare product	1.1. Workplace is cleaned before commencing. 1.2. Product to be received is checked before weighing, against the specification for the species and is visually inspected for any signs of spoilage, defects and parasites. 1.3. Defective product is identified and set aside, and supervisor is notified. 1.4. Accepted product is weighed allowing for drainage of liquid from fresh product, and weight recorded. 1.5. Identification and traceability of product is checked and recorded. 1.6. The temperature of fresh and frozen product is checked and recorded, and action taken, if necessary, to reduce temperature to level required.
2. Pack product for dispatch	2.1. Product is prepared, if necessary, according to customer specifications. 2.2. Product is packaged according to customer specifications and transport requirements and regulations. 2.3. Product packaging is checked to ensure the product temperature remains at the required level until product is received by customer, taking full account of possible delays that may occur. 2.4. Product is labelled ensuring that original identification of the product can be easily established.
3. Dispatch product	3.1. Product is taken to, or collected by, transport company and appropriate dispatch forms are completed and filed. 3.2. Temperature of fresh and frozen product before final dispatch is measured and recorded. 3.3. Customer is notified of the time and place of product delivery and advised of consignment number or other means of identifying product.
4. Complete post-packing tasks	4.1. Clean up of work area, including repairs and storage of equipment is supervised, and condition report prepared. 4.2. Relevant packing data, observations or information are recorded legibly and accurately, and any out of range or unusual records are checked. 4.3. Non-compliances are conveyed to supervisor. 4.4. Feedback is sought on effectiveness of the packing activities.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood quality communicating orally to give and receive information handling of fresh and live frozen seafood identifying species using a calculator. Literacy skills used for: identifying and tracing product interpreting basic order forms interpreting enterprise procedures interpreting outline of specifications preparing basic invoices recording packing data and observations. Numeracy skills used for: calculating extensions of weight and price to give an accurate price of product calculating total of invoice reading a thermometer weighing product.
Required knowledge
common defects, diseases and parasites, and spoilage pattern for species food regulations and enterprise procedures for: temperature control hygienic handling and preparation of seafood personal and workplace hygiene safe procedures for manual handling and load shifting.

Evidence Guide

EVIDENCE GUIDE
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: assess quality of seafood or other aquatic product when received at the enterprise against a company specification comply with required food regulations and enterprise procedures safely and hygienically handle and package product for distribution by road, rail, ship or air weigh product. Assessment must confirm knowledge of: common seafood defects, diseases and parasites degree of freshness and spoilage pattern for the species or product how to use a calculator seafood or other aquatic species and product types.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should cover fresh, frozen or live fish, crustaceans and molluscs or other aquatic products, with a minimum of two species from each group. Resources may include: calculator data sheets for recording information fish tubs or other transport containers fresh, frozen and live seafood or other aquatic product, including at least two (2) species of fish, crustaceans and molluscs, or same species of different sizes ice, live seafood storage tanks packaging materials sample invoices sample workplace specifications scales thermometer or temperature recording devices.
Method of assessment	The following assessment methods are suggested: demonstration of handling and repackaging written or oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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 are followed including:	biosecurity, translocation and quarantine business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders health and welfare of aquatic animals OHS hazard identification, risk assessment and control.
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 and 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 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 equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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:	applying animal welfare ethics and procedures controlling effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions preventing live cultured or held organisms from escaping into environment reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include	gloves, mitts or gauntlets, and protective hand and arm covering protective hair, beard and boot covers insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Specification may include:	fresh or frozen seafood and other aquatic products product form, such as whole, head on gill gutted (HOGG), fillet, portioned, shucked and peeled quality assessment against company specifications size, weight grade, condition and fullness species, such as fish, crustaceans, molluscs and other invertebrates.
Transport requirements and regulations may include:	airline requirements AQIS requirements (imports and exports) labelling for product traceability road and rail transport regulations.
Forms may include:	consignment notes invoices records of temperature readings statements.

Unit Sector(s)

Unit sector	Storage

Co-requisite units

Co-requisite units

Competency field

Competency field

SFISTOR301C Operate refrigerated storerooms

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit of competency involves the management of cool rooms and freezer storage rooms. It includes setting up the room to ensure correct air flow, product storage temperature, stock rotation and placement of product to avoid cross-contamination. 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 of the Unit

Application of the unit	Licences may be required if operating load-shifting equipment, such as forklifts. 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 is selected, checked and maintained.

Licensing/Regulatory Information

Refer to Unit Descriptor

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Set up refrigerated storage rooms	1.1. Shelving or other appropriate material for storage of product is placed into refrigerated equipment rooms to allow even flow of refrigerated air throughout room and between products. 1.2. Door/closing alarm system is checked to be fully operational. 1.3. Lighting is checked to ensure safe working conditions within the closed room. 1.4. On/off switches are checked to be fully operational to ensure that the cooling system is not inadvertently switched off. 1.5. Air curtain or plastic strips across the door of the storage room is operational, to ensure minimal temperature fluctuations. 1.6. Temperature probes or temperature data loggers are used to check and record temperatures of the storage room. 1.7. Maintenance requests are made in a timely manner to appropriate personnel.
2. Place product in refrigerated storage rooms	2.1. Product is placed in the refrigerated storage rooms in a timely manner on its arrival at the workplace. 2.2. Temperature of warm product is reduced before being placed in the refrigerated storage rooms. 2.3. Product to be placed into the refrigerated storage rooms is checked to ensure that its label is intact and legible. 2.4. Product without adequate labelling is set aside and reported to the appropriate person. 2.5. Chilled or frozen product is placed on shelving or other appropriate system to ensure that correct air flow is maintained to keep product at the required temperature. 2.6. Product is placed and stored in rooms on a 'first-in-first-out' (FIFO) basis and in a way that its label can be easily seen. 2.7. Fresh product is stored in a way that ensures that there is no contamination from one product to another. 2.8. Product is stacked on top of other product making use of load-shifting equipment and safe manual handling procedures.
3. Maintain stock in refrigerated storage rooms	3.1. Fresh product is checked, to ensure that there is sufficient ice mixed throughout and covering product. 3.2. Potable ice is collected and moved using clean shovels and bins. 3.3. Cross-contamination is avoided by ensuring that product is correctly placed on shelving.
4. Stocktake product	4.1. Fresh product is checked for freshness and signs of spoilage and unsatisfactory product disposed of. 4.2. Count records on fresh product are entered daily. 4.3. Records on frozen product are made on a regular basis as indicated in enterprise procedures.
5. Clean refrigerated storage rooms	5.1. Cool rooms are cleaned using chemicals and equipment consistent with enterprise procedures and ensuring product is not contaminated. 5.2. Frozen storage rooms are regularly swept and kept tidy. 5.3. Vermin are controlled using methods consistent with enterprise procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessing seafood freshness and shelf life communicating orally to give and receive information using cleaning chemicals and cleaning equipment using computer technology to download temperature data logs using forklifts and manual lifting equipment. Literacy skills used for: completing basic temperature monitoring forms identifying and tracing product reading and applying enterprise safety procedures reading and following enterprise procedures. Numeracy skills used for: interpreting graphs/charts of temperature recordings reading and interpreting thermometers accurately reading weights accurately.
Required knowledge
hygienic handling and storage of fresh and frozen seafood personal, workplace and product hygiene safe procedures for cold and confined spaces, manual handling and load shifting stock rotation principles.

Evidence Guide

EVIDENCE GUIDE
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: ensure compliance with enterprise procedures and food safety regulations set up and place product into a refrigerated storage room. Assessment must confirm knowledge of: FIFO system of stock rotation safe working practices for cold and confined spaces, and load shifting temperature storage requirements of fresh and frozen product.
Context of and specific resources for assessment	Assessment is to be conducted at the workplace or in a simulated work environment. It should cover the handling and refrigeration of fresh whole fish, fish fillets, opened raw oysters and cooked crustaceans. Resources may include: chiller and fresh seafood, including whole fish, fish fillets, opened raw oysters and cooked crustaceans freezer storage room and cartons of frozen product product with different date-of-production labels ice and ice-moving equipment temperature recording devices.
Method of assessment	The following assessment methods are suggested: third-party report from work supervisor structured activities to: assess refrigerated storage rooms for compliance with enterprise standards stock a chiller with fresh product read and interpret labelling on frozen fish cartons workplace documentation, such as temperature logs and graphs written and oral questions.
Guidance information for assessment	This unit may be assessed holistically with other units within a qualification.

Range Statement

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:	business or workplace operations, policies and practices correct marketing names and labelling environmental hazard identification, risk assessment and control food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders OHS hazard identification, risk assessment and control.
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 and 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 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 equipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) orders 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) 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 effluents, chemical residues, contaminants, wastes and pollution improving energy efficiency increasing use of renewable, recyclable and recoverable resources minimising noise, dust, light or odour emissions reducing emissions of greenhouse gases reducing energy use reducing use of non-renewable resources undertaking environmental hazard identification, risk assessment and control.
PPE may include:	gloves, mitts or gauntlets, and protective hand and arm covering protective hair, beard and boot covers insulated protective clothing for freezers or chillers and refrigeration units non-slip and waterproof boots (gumboots) or other safety footwear protective eyewear, glasses and face mask uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).
Load-shifting equipment may include:	forklift manual lifting equipment.
Records may include:	enterprise stocktake forms enterprise temperature monitoring sheets.

Unit Sector(s)

Unit sector	Storage

Co-requisite units

Co-requisite units

Competency field

Competency field

ACMCAS305A Maintain aquascapes and aquatic animals

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit of competency covers the process of monitoring illness and/or abnormal behaviour in aquatic animals, collecting and analysing water samples and administering treatments. Licensing, legislative, regulatory or certification requirements may apply to this unit in relation to the protection of reptiles and amphibians. 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 of the Unit

Application of the unit	This unit is applicable to those working in the companion animal industry sector. It relates to the maintenance of aquascapes and aquatic animals, including fish, amphibians and some reptiles. In addition to legal and ethical responsibilities, all units of competency in the ACM10 Animal Care and Management Training Package have the requirement for animals to be handled gently and calmly. The individual is required to exhibit appropriate care for animals so that stress and discomfort is minimised.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Follow effective personal health management practices	1.1. Personal hygiene and cleanliness standards are maintained in accordance with occupational health and safety (OHS) and organisational policies and procedures. 1.2. Disease agents and their impact on aquatic animals are identified. 1.3. Work practices are implemented to protect oneself from, and minimise spread of, zoonotic diseases.
2. Identify unhealthy aquatic animals	2.1. Unhealthy aquatic animals are identified and information is recorded in accordance with organisational policies and procedures. 2.2. Injured aquatic animals are recognised and reported to supervisors. 2.3. Aquatic animal abnormal behaviour and condition are recognised and reported to supervisors. 2.4. Records for unhealthy aquatic animals are maintained in accordance with organisational policies and procedures.
3. Sample, analyse and adjust aquascape water quality	3.1. Water samples are collected using correct equipment, in accordance with organisational policies and procedures. 3.2. Samples are tested using appropriate equipment in accordance with manufacturers' directions. 3.3. Sampling results are recorded in accordance with organisational policies and procedures. 3.4. Water quality is adjusted to better suit the requirements of the aquascape and species. 3.5. Optimum water quality records for the aquascape and species are maintained in accordance with industry requirements.
4. Administer aquatic animal treatments	4.1. Broad categories of parasitic infestations and/or viral, fungal and bacterial diseases are identified. 4.2. Appropriate and authorised aquatic animal treatments are administered in accordance with organisational policies and procedures. 4.3. Preventative medicine programs for internal and external parasites are implemented in accordance with organisational policies and procedures. 4.4. Treatments and medicines are correctly stored in accordance with organisational policies and procedures and legislative requirements. 4.5. Records for treatments and medicine programs are maintained in accordance with organisational policies and procedures and legislative requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
adjust water quality and conditions to suit aquascape and species requirements administer appropriate and authorised aquatic animal treatments apply organisation policies, procedures and requirements complete relevant work-related documents employ safe and environmentally responsible organisational systems and procedures when working with and handling aquatic animals maintain the highest standards of hygiene and infection control at all times to reduce the risk of infection and cross-infection recognise behaviours and conditions that could be indicative of possible aquatic animal health problems literacy skills to read and follow organisation policies and procedures, including OHS and waste management procedures and other organisational policies and procedures; follow sequenced written instructions including treatment instructions; record accurately and legibly information collected; and select and apply procedures to a range of defined tasks oral communication skills/language to fulfil the job role as specified by the organisation, including questioning techniques, active listening, asking for clarification and consulting with supervisors numeracy skills to estimate, calculate and record routine workplace measures and treatment doses interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities problem-solving skills to use available resources and prioritise daily tasks use safe manual handling techniques and/or equipment use safe waste handling and disposal procedures.
Required knowledge
appropriate and authorised aquatic animal treatments basic aquatic animal biology broad categories of parasitic infestations and/or viral, fungal and bacterial diseases general maintenance and cleaning of aquaria normal and abnormal behaviour of aquatic species organisation policies, procedures and requirements, including OHS and emergency procedures preventative medicine programs for internal and external parasites principles of animal welfare and ethics relevant OHS and animal welfare legislative requirements and codes of practice, including environmental regulations relevant recordkeeping systems safe aquatic animal handling techniques and procedures safe work practices signs of common aquatic animal diseases and parasitic infestations and their transmission between aquatic animals water quality adjustment procedures, including water chemistry water sampling, testing and analysis procedures and techniques working knowledge of ideal water conditions and quality for a range of aquatic animals, including Ph, nitrate, nitrite, ammonia, salinity, calcium and hardness working knowledge of chemicals used to correct water conditions and the water quality of aquascapes workplace hygiene standards, disinfectants, cleaning agents, cleaning techniques and cleaning equipment and materials zoonotic diseases.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competence in this unit must be relevant to workplace operations and satisfy all of the requirements of the performance criteria, required skills and knowledge and the range statement of this unit. Assessors should ensure that candidates can: monitor and maintain effective aquatic animal health-management practices in accordance with organisational policies and procedures comply with relevant legislation, regulations and codes of practice, including animal welfare and OHS identify aquatic animals showing signs of poor health, injuries or abnormal behaviour administer authorised aquatic animal treatments and implement preventative medicine programs collect and test water samples and adjust water quality to suit the aquascape and species requirements as required maintain records and required documentation. The skills and knowledge required to maintain aquascapes and aquatic animals must be transferable to a range of work environments and contexts and include the ability to deal with unplanned events.
Context of and specific resources for assessment	Assessment of this unit is to be practical in nature and will most appropriately be assessed in an aquaria services workplace or in a situation that reproduces normal work conditions. There must be access to a range of aquatic animal breeds and species as well as the appropriate equipment and/or resources to enable one to demonstrate competence.
Method of assessment	To ensure consistency in one's performance, competency should be demonstrated, to industry defined standards, on more than one occasion over a period of time in order to cover a variety of circumstances and where possible, over a number of assessment activities. The assessment strategy must include practical skills assessment. Suggested strategies for this unit are: written and/or oral assessment of candidate's required knowledge observed, documented and first-hand testimonial evidence of candidate's application of practical tasks simulation exercises that reproduce normal work conditions third-party evidence workplace documentation portfolio. This unit may be assessed in a holistic way with other units of competency relevant to the industry sector, workplace and job role.
Guidance information for assessment	Assessment methods should reflect workplace demands (e.g. literacy and numeracy demands) and the needs of particular target groups (e.g. people with disabilities, Aboriginal and Torres Strait Islander people, women, people with a language background other than English, youth and people from low socioeconomic backgrounds).

Range Statement

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.
OHS risks when handling animals may include:	animal bites, envenomation, kicks, scratches and crush injuries biological hazardous waste and sharps disposal handling of chemicals and medicines gas leakage inhalation of aerosol particles intraocular contamination manual handling, including carrying, lifting and shifting needle pricks and cuts from other sharps release of infective agents (animal and human) slippery or uneven work surfaces zoonoses.
Disease agents may include:	infectious disease agents: bacteria fungi internal and external parasites virus non-infectious disease agents: allergies chemical toxicities metabolic neoplastic nutritional physical trauma.
Zoonotic diseases may include:	bacterial and endo-parasites (e.g. protozoa) different types of salmonella infections.
Signs of unhealthy or injured animals may include:	abnormal faeces colour, texture quantity blisters or other skin lesions, dead or peeling skin clamping of fins and tail with presence of blood streaks difficulty breathing difficulty in sloughing old skins irregular colouration on shell loss of righting behaviour one or both eyes protruding presence of parasites on skin surface or trailing from body cavities swelling wounds.
Signs of abnormal behaviour may include:	aggression or docility (depending on animal) inappetence lethargy.
Water sampling tests and analysis may include:	ammonia calcium hardness pH salinity temperature.
Water quality adjustment may involve:	correcting chemical imbalances partial water change raising or lowering of pH or hardness.
Parasitic infestations may include:	anchor worm fish lice flukes parasitic protozoa.
Viral, fungal and bacterial diseases may include:	body fungus dropsy fin and tail rot mouth fungus.
Aquatic animal treatments may be administered via:	dips and bathes food and water preparations liquids pastes soluble powers tablet topical applications.
Preventative medicine programs may include:	anti-parasitic water treatments food preparations.

Unit Sector(s)

Unit sector	Companion animal services

Competency field

Competency field

Co-requisite units

Co-requisite units

ACMCAS403A Design, construct and maintain aquascapes

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit of competency covers the process of designing, constructing and maintaining aquascapes for a range of aquaria, including ponds, waterfalls and water features. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Application of the Unit

Application of the unit	This unit is applicable to those working in the companion animal industry sector where aquascapes are designed, constructed and maintained for clients to house aquatic animals, such as fish, amphibians and some reptiles. In addition to legal and ethical responsibilities, all units of competency in the ACM10 Animal Care and Management Training Package have the requirement for animals to be handled gently and calmly. The individual is required to exhibit appropriate care for animals so that stress and discomfort is minimised.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify client needs	1.1. Types of aquaria and proposed species to be housed are established. 1.2. Proposed location and climatic conditions affecting design are identified. 1.3. Special installation and/or maintenance requirements are confirmed with client. 1.4. Advice on suitability of species and location is provided to client.
2. Prepare aquascape design	2.1. Appropriate heating, lighting and filtration requirements are identified and selected according to the design parameters. 2.2. Plants, features and substrate materials are selected according to the design parameters. 2.3. Aquascape design is prepared in accordance with industry best practice and client needs.
3. Establish aquascape	3.1. Tools, equipment and materials appropriate to the job and occupational health and safety (OHS) requirements are selected and used, including personal protective equipment. 3.2. Substrate is established, using appropriate materials in accordance with the design. 3.3. Aquascape features and plants are installed and secured in accordance with the design and industry standards. 3.4. Installation, testing and commissioning of lighting, heating and filtration systems are conducted in accordance with manufacturers' requirements. 3.5. Ongoing maintenance requirements are discussed with client in preparation for handover. 3.6. Waste from construction and installation is collected, treated and disposed of or recycled in accordance with organisational and environmental requirements. 3.7. Worksite, tools and equipment are cleaned, returned to operating order and stored according to OHS and organisational requirements.
4. Maintain aquascapes	4.1. Water sampling and testing are conducted in accordance with species type and environmental requirements. 4.2. Isolation of electrical equipment prior to maintenance is proven using appropriate techniques, procedures and equipment. 4.3. Service and repairs are carried out according to manufacturers' specifications and organisational requirements. 4.4. Health of aquaria and plants is monitored and reported. 4.5. Complex faults are identified and referred for specialist advice and/or remedial action in accordance with organisational requirements. 4.6. Accurate records are maintained in accordance with industry requirements and organisational policies and procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
adjust water quality and conditions to suit aquascape and species requirements collect and test water samples using appropriate equipment correctly construct advanced aquascapes employ safe and environmentally responsible organisational systems and procedures when working with and handling aquatic animals maintain the highest standards of hygiene and infection control at all times to reduce the risk of infection and cross-infection maintain records and write workplace documents recognise behaviours and conditions that could be indicative of possible aquatic animal health problems literacy skills to read and follow organisation policies and procedures, including OHS and waste management procedures and other organisational policies and procedures; follow sequenced written instructions including treatment instructions; record accurately and legibly information collected; and select and apply procedures to a range of defined tasks oral communication skills/language to fulfil the job role as specified by the organisation, including questioning techniques, active listening and asking for clarification numeracy skills to estimate, calculate and record routine and more complex workplace measures and data interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities problem-solving skills to use available resources and prioritise daily tasks use safe manual handling techniques and/or equipment use safe waste handling and disposal procedures.
Required knowledge
aquatic animal biologyrelated to the care and wellbeing of commonly held species aquaria water chemistry including water quality adjustment procedures and chemicals used to correct water conditions of aquascapes appropriate aquaria heating, lighting and filtration systems environmental requirements for commonly held species general maintenance and cleaning of aquaria load-bearing capacity of architectural structures normal and abnormal behaviour of aquatic species organisation policies, procedures and requirements, including OHS and emergency procedures plants, features and substrate materials suitable for aquascapes principles of animal ethics and welfare relevant OHS and animal welfare legislative requirements and codes of practice, including environmental regulations relevant recordkeeping systems safe aquatic animal handling techniques and procedures safe work practices signs of common aquatic animal diseases and parasitic infestations and their transmission between aquatic animals water sampling, testing and analysis procedures and techniques ideal water conditions and quality for a range of aquatic animals, including Ph, nitrate, nitrite, ammonia, salinity, calcium and hardness workplace hygiene standards, disinfectants, cleaning agents, cleaning techniques and cleaning equipment and materials zoonotic diseases associated with animal care and methods of prevention and control.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy all of the requirements of the performance criteria, required skills and knowledge and the range statement of this unit. Assessors should ensure that candidates can: identify client's needs and produce a range of aquascape designs that provides a suitable environment for the selected species and desired features construct aquascapes in accordance with OHS and organisation policies and procedures identify cause and effect of environmental problems and implement corrective action apply correct cleaning and maintenance techniques maintain records and required documentation. The skills and knowledge required to design, construct and maintain aquascapesmust be transferable to a range of work environments and contexts and include the ability to deal with unplanned events.
Context of and specific resources for assessment	Assessment of this unit is to be practical in nature and will be most appropriately assessed in companion animal workplaces that design, construct and maintain aquascapes for clients or in a situation that reproduces normal work conditions. There must be access to a range of aquatic species or breeds as well as the relevant information, materials and documentation.
Method of assessment	To ensure consistency in one's performance, competency should be demonstrated, to industry defined standards, on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and over a number of assessment activities. The assessment strategies must include practical skills assessment. Suggested strategies for this unit are: written and/or oral assessment of candidate's required knowledge observed, documented and firsthand testimonial evidence of candidate's application of practical tasks simulation exercises that reproduce normal work conditions workplace documentation (e.g. aquascape design plans) third-party evidence portfolio. This unit may be assessed in a holistic way with other units of competency relevant to the industry sector, workplace and job role.
Guidance information for assessment	Assessment methods should reflect workplace demands (e.g. literacy and numeracy demands) and the needs of particular target groups (e.g. people with disabilities, Aboriginal and Torres Strait Islander people, women, people with a language background other than English, youth and people from low socioeconomic backgrounds).

Range Statement

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.
Aquaria may include:	fresh and marine aquaria, pools and water features.
Aquascape design may include:	air pumps and water pumps lighting mechanical and electrical devices natural and artificial features substrate material.
Heating, lighting and filtration equipment used in an aquascape may include:	advanced systems, including ultraviolet (UV) and ozone energy requirements of pumping system and its suitability for aquaria selected heating systems, including gas, electric and solar infrastructure, including seepage pits and permaculture considerations lighting systems, including UV, fluorescent, incandescent, metal halide and mercury vapour mechanical, chemical and biological filtration systems.
Plants and features may include:	natural and artificial plants.
Tools and equipment may include:	surveying and levelling equipment: levels and pegs notebook, pencil and calculator tools: hammers hose and hose fittings rakes rollers shovels and spades wheelbarrows
OHS hazards associated with the installation and maintenance of aquascape systems may include:	disturbance of utilities and services hazards from the use of hired equipment moving machinery, powered equipment and hand tools solar radiation, dust and noise uneven surfaces and holes working in confined spaces and water hazards.
Personal protective equipment may include:	animal handling gauntlets gloves overalls hard hats hearing or eye protection respirators or face masks sun hats and sunscreen lotion work boots.
Water sampling and testing may include:	tests for pH, salinity, chlorine, electro-conductivity, chloride, calcium carbonate, iron, turbidity and biological oxygen demand.
Service and repairs may include:	cleaning a range of aquaria surfaces, including glass, concrete and plastic maintaining a range of filtration, pumping and heating systems maintaining seepage pits and permaculture environments salinity control, pH correction and chlorine neutralisers water stabilizers.
Complex faults may include:	problems that are beyond the scope of service personnel and require the services of a licensed electrical tradesperson: construction issues power supply issues plumbing issues water quality issues.

Unit Sector(s)

Unit sector	Companion animal services

Competency field

Competency field

Co-requisite units

Co-requisite units

AHCAGB301A Keep records for a primary production business

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of keeping records for a primary production business and defines the standard required to: prepare and process basic financial transactions; reconcile and prepare invoices within primary production businesses; copy and file invoices and other related documents in accordance with organisational requirements for taxation and auditing purposes.

Application of the Unit

Application of the unit	This unit requires a full range of well-developed skills where some discretion and judgement is required. The physical and financial records of the business are vital for use by management for planning purposes, meeting legislative requirements, and the efficient operation of the business on a daily basis.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare and store physical records	1.1. Physical records and inventories required for the organisation are determined in consultation with the management team. 1.2. Methods for collecting information are reliable, and time and resources are used efficiently. 1.3. Appropriate interpersonal skills are used to access relevant information from individuals and teams. 1.4. Information is organised into a format suitable for analysis, interpretation and dissemination in accordance with organisational requirements. 1.5. Business equipment/technology is used to maintain information in accordance with organisational and Occupational Health and Safety (OHS) requirements. 1.6. Records are updated and stored in accordance with organisational requirements.
2. Process petty cash transactions	2.1. Petty cash claims and vouchers are checked for accuracy and authenticity prior to processing. 2.2. Petty cash transactions are processed and recorded in accordance with organisational requirements. 2.3. Petty cash book balanced in accordance with organisational requirements.
3. Establish and maintain a cash book in accordance with organisational requirements	3.1. Cash receipts and payments book created, and documentation relating to financial transactions checked for validity prior to processing. 3.2. Cashbook balances reconciled with bank and creditor statements. 3.3. Cashbook balances are used to complete legislative reporting requirements. 3.4. Cash flow statements are prepared on the basis of summarised cashbook entries.
4. Reconcile invoices for payment to creditors	4.1. Adjustments and errors are identified, reported and rectified in accordance with organisational requirements. 4.2. Invoices processed and payment made in accordance with organisational requirements.
5. Prepare invoices for debtor	5.1. Invoices are prepared accurately and, if required, distributed to nominated person for verification prior to despatch. 5.2. Adjustments are made as required in accordance with organisational requirements. 5.3. Invoices and other related documents copied and filed in accordance with organisational requirements for taxation and auditing purposes.

Required Skills and Knowledge

Not Applicable

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: prepare and process basic financial transactions reconcile and prepare invoices within primary production businesses copy and file invoices and other related documents in accordance with organisational requirements for taxation and auditing purposes.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Financial records may include:	financial transactions cashbook and invoices within a primary production business.
Physical records may include:	property plan livestock records paddock treatments including spraying rainfall records physical production sales data supplies machinery and equipment stock records.

Unit Sector(s)

Unit sector	Agribusiness

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCAGB502A Plan and manage infrastructure requirements

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers planning and managing infrastructure requirements and defines the standard required to: identify infrastructure requirements for the enterprise; source, construct and/or modify infrastructure to meet enterprise requirements; develop an infrastructure maintenance program, including scheduling and responsibilities; establish a recording system for infrastructure purchase, construction and maintenance.

Application of the Unit

Application of the unit	This unit applies to those whose job role involves planning and managing infrastructure requirements in agricultural or production horticultural enterprises.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine infrastructure requirements	1.1. Information regarding the characteristics of the products and their respective market requirements is accessed. 1.2. Characteristics of the land under production and the production processes to be used are confirmed from colleagues and other planning processes. 1.3. Historical data, including recent data, from organisational records is identified and accessed for input to infrastructure planning processes. 1.4. Information regarding other organisational planning processes and potential for improvements or innovations, is collected and used to inform the infrastructure planning process. 1.5. Requirements of the organisation are taken into consideration during analysis. 1.6. All available information is analysed, and the infrastructure required to efficiently achieve the targeted production requirements are identified and compared with those existing and available in the organisation. 1.7. Occupational Health and Safety (OHS) hazards identified, risks assessed and suitable controls are incorporated into the planning process. 1.8. Replacements, purchases and sales of plant and vehicles are planned and budgeted for according to organisational policies and procedures. 1.9. Details regarding infrastructure requirements are used as input to other organisational planning processes.
2. Obtain, prepare or build infrastructure	2.1. Solutions to bridging the gaps between required and existing infrastructure are identified. 2.2. Preferred solution to filling gaps in required infrastructure is determined from a cost benefit analysis. 2.3. Negotiations are undertaken to obtain infrastructure or componentry at the best rate for the organisation. 2.4. Preparation work required for existing infrastructure is organised and undertaken as necessary. 2.5. Works required are planned and commissioned according to organisation requirements. 2.6. All alterations to infrastructure or new developments give due consideration to environmental and waste management requirements.
3. Manage infrastructure	3.1. Infrastructure maintenance programs are determined including scheduling and responsibilities. 3.2. Replacements, purchases and sales of plant and vehicles are undertaken according to plans made, and are in line with organisation policies and guidelines. 3.3. Any reallocations of land required are undertaken with the planning and consultation required by the organisation, and within all relevant guidelines and regulations. 3.4. Situations that require unplanned maintenance are managed within organisation guidelines and policy. 3.5. Checks are made to ensure that program specifications are adhered to and amendments are made where necessary. 3.6. Checks are made to ensure that all OHS requirements are adhered to, including the appropriate use of personal protective equipment. 3.7. Checks are made to ensure that potential detrimental environmental impacts are minimised or eliminated.
4. Record and manage information	4.1. Data, observations and documentation recorded during the production cycle are analysed against the plan according to organisation guidelines. 4.2. Recommendations for future plans are prepared based on the analysis of the data. 4.3. A report is prepared that documents the plans implementation according to the organisations requirements and guidelines. 4.4. Records and documentation are created, maintained and kept as described in the infrastructure plan, the OHS requirements, and machinery and equipment management programs. 4.5. Records and documentation are completed clearly and accurately throughout production in the organisation. 4.6. The record keeping system that is used ensures that required information is available, accessible, meaningful and useful.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
interpret monitored information on production processes interpret, analyse and extract information from a range sources such as professional literature, legal documents, discussions, and workshops identify, build and use network and support groups recognise potential opportunities to use or install more environmentally efficient systems or equipment assess, then adopt, profitable innovations planning calculating volumes areas and distances cost benefit analyses observe identify and react appropriately to environmental implications and OHS hazards use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
sustainable land use principles and practices property planning, financial management and enterprise budgeting systems and procedures environmental controls and codes of practice available to the organisation relevant legislation and regulations relating to OHS, contractor engagement, chemical use and application, and vehicle and plant use sound management practices and processes to minimise noise odours and debris from production processes sustainable land use principles and practices applicable in the region relevant legislation and regulations relating to soil and water degradation issues, animal health and welfare, and chemical use.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify infrastructure requirements for the enterprise source, construct and/or modify infrastructure to meet enterprise requirements develop an infrastructure maintenance program including scheduling and responsibilities establish a recording system for infrastructure purchase, construction and maintenance.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Infrastructure may include:	buildings sheds shelters stock yards stock handling structures fences water supply systems roads tracks soil conservation works irrigation and drainage channels silage pits, and/or grain and fodder storage dams monitoring systems information technology systems.

Unit Sector(s)

Unit sector	Agribusiness

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCAGB503A Plan and monitor production processes

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers planning and monitoring production processes and defines the standard required to: identify production processes required to achieve targeted production; establish production targets for each enterprise and each product, crop, herd, or flock; schedule production processes with monitoring points and performance indicators; evaluate production processes and make modifications; create and maintain records and documentation as described in the production plan.

Application of the Unit

Application of the unit	This unit is likely to be undertaken alone or under broad guidance. Responsibility for the planning and management of the work of others may be involved.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine production process requirements	1.1. Information regarding the characteristics of products being grown or refined/manufactured and their respective market requirements is accessed. 1.2. Characteristics of the land under production and the quality and amount of existing infrastructure are confirmed from colleagues and other planning processes. 1.3. Historical data, including recent data from organisational records is identified and accessed for input to production planning. 1.4. Information regarding other organisational planning processes and potential for improvements or innovations is collected and used to inform production planning. 1.5. Requirements of the organisation are taken into consideration during analysis. 1.6. Production processes required to efficiently achieve the targeted production requirements in line with organisational policies are identified and compared with those that currently exist. 1.7. Details regarding production planning are used as input to other organisational planning processes.
2. Determine monitoring requirements and systems	2.1. Production targets for each enterprise and each product, crop, herd, or flock are established from the range of organisational management and strategic plans. 2.2. Scheduling for production processes is determined taking varying organisational factors into consideration. 2.3. Environmental and waste management controls are established and specifically included in the production plan. 2.4. Monitoring points and performance indicators for the production process are established using target, environmental management and scheduling information. 2.5. Prepared risk management strategies are put into place and acted upon when necessary. 2.6. A plan is prepared that documents the decisions taken, the assessments made, the targets established, and any specific issues that relate to environmental and Occupational Health and Safety (OHS) risks.
3. Monitor/evaluate effectiveness of production processes	3.1. Checks are made to ensure that the performance indicators, targets, and specifications are being met and amendments to the process are made where necessary. 3.2. The effectiveness of the production processes is evaluated at key points and adjustments are made as necessary. 3.3. Environmental impacts and OHS hazards relating to production processes are identified, monitored and assessed throughout the production cycle. 3.4. Modifications are made to the production process when made necessary by shifting priorities and results. 3.5. Data, observations and documentation from the production process are analysed against the plan according to organisation guidelines.
4. Record and manage information	4.1. Recommendations for future plans are prepared based on the analysis of the data. 4.2. A report is prepared that documents the plans implementation according to the organisations requirements and guidelines. 4.3. Records and documentation are created, maintained and kept as described in the production plan, the OHS requirements, and machinery and equipment management programs. 4.4. The recordkeeping system that is used ensures that required information is available, accessible, meaningful and useful.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
interpret monitored information on production processes interpret, analyse and extract information from a range sources such as professional literature, legal documents, discussions and workshops identify, build and use network and support groups observe, identify and react appropriately to environmental implications and OHS hazards assess, then adopt profitable innovations set yield targets and objectives and estimate timelines prepare enterprise budgets and calculate financial returns use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
environmental controls and codes of practice available to the organisation relevant legislation and regulations relating to OHS, contractor engagement, chemical use and application, and vehicle and plant use sound management practices and processes to minimise noise, odours and debris from production processes sustainable land use principles and practices applicable in the region planning processes cost benefit analysis relevant legislation and regulations, such as those relating to soil and water degradation issues, animal health and welfare, and chemical use.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify production processes required to achieve targeted production establish production targets for each enterprise and each product, crop, herd, or flock schedule production processes with monitoring points and performance indicators evaluate production processes and make modifications create, and maintain records and documentation as described in the production plan.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
The production process includes:	the resources, personnel, methodology, and any interactions between them for an agricultural or horticultural enterprise.

Unit Sector(s)

Unit sector	Agribusiness

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCAGB505A Develop a whole farm plan

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers developing a whole farm plan and defines the standard required to: audit the natural resources of the property; monitor legal requirements impacting on the management of the property; develop management strategies to address the key natural resource management issues of water, soils, vegetation and wildlife; develop management strategies to address natural resource management issues; and integrate business objectives and production plans with sustainable land management in a whole farm plan.

Application of the Unit

Application of the unit	This unit applies to farm managers whose job includes developing a whole farm plan.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine directions for the business	1.1. Long-term directions and purposes of the business are established through identification and analysis of the values, expectations and personal goals of the people involved. 1.2. Business and personal Strengths, Weaknesses, Opportunities and Threats (SWOT) are identified. 1.3. Strategies to address the SWOT are developed consistent with the business vision.
2. Audit the natural resources and infrastructure of the property	2.1. Physical characteristics of the soil resource are identified and recorded. 2.2. Soil map of property is drawn and land classes are recorded using classification terminology. 2.3. Land capability is determined and land management options for each land class identified. 2.4. Natural property features and infrastructure are shown on property map. 2.5. Areas at risk of soil degradation are identified. 2.6. Native vegetation is classified and condition is assessed. 2.7. Endangered species are identified as appropriate. 2.8. Other natural resource issues are identified as appropriate to the property. 2.9. Infrastructure is marked to assist with maintenance and planning.
3. Monitor legal requirements impacting on the management of the property	3.1. Current knowledge of relevant Acts and regulations impacting on the property is maintained. 3.2. Legal requirements are addressed through management plans.
4. Develop management strategies to address natural resource management issues	4.1. Property improvement plans to assist natural resource management are developed, costed and prioritised. 4.2. Plans to repair land degradation are developed. 4.3. Strategies to address water supply and water management, vegetation and revegetation management, and wildlife management are prepared as appropriate to the property. 4.4. Strategies for weed and pest management are developed. 4.5. Plans to address fire risk/fire management are developed as appropriate.
5. Review whole farm plan	5.1. Plans are reviewed and revised to meet changing circumstances.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assessment of soil physical characteristics determine existing and required infrastructure requirements identification and determination of Natural Resource Management (NRM) requirements ability to determine landuse capability use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
SWOT analysis sustainable land management practices property planning processes and approaches land capability water, vegetation, soil, fire and wildlife management strategies legal requirements impacting on whole farm planning risk management.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: audit the natural resources of the property monitor legal requirements impacting on the management of the property develop management strategies to address the key natural resource management issues of water, soils, vegetation and wildlife develop management strategies to address natural resource management issues integrate business objectives and production plans with sustainable land management in a whole farm plan.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Whole farm plans include:	all production land and natural areas waterways and physical features and improvements.

Unit Sector(s)

Unit sector	Agribusiness

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCAGB601A Develop export markets for produce

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the processes of evaluating a product for export, developing an export market and implementing an export strategy and defines the standard to: research and analyse product knowledge; establish market potential; and develop the export market strategy.

Application of the Unit

Application of the unit	This unit applies to the research and analyse markets and the determination of the capability of a business to meet the market requirements.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Evaluate export potential	1.1. Competitive advantages and disadvantages for the proposed product are identified in respect to the products entry to overseas markets. 1.2. Features of potential markets are analysed in respect to cultural factors, quality requirements, government regulations and other economic, political and social factors. 1.3. Business resources are analysed for their appropriateness and capacity to contribute to the marketing effort. 1.4. Available capital and time are identified for the development of the export plan.
2. Develop export strategy	2.1. Customer analysis is conducted and the market niche defined. 2.2. Operational plan is developed to address the market mix. 2.3. Budgets are prepared to address the investment required in the operational plan. 2.4. Overseas visit is planned and conducted to confirm the target market and initiate negotiations.
3. Implement export strategy	3.1. Steps in an export transaction are identified and addressed. 3.2. Documentation requirements for export is identified and prepared.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
evaluate export potential develop export strategy implement export strategy use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
sources of information in respect to export requirements requirements set out in standards, codes of practice, quality assurance (QA) processes and procedures marketing plan formats cash flow budgeting techniques sensitivity analysis and investment evaluation.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: research and analyse product knowledge establish market potential develop the export market strategy.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Market for export includes:	agricultural products and services horticultural products and services.

Unit Sector(s)

Unit sector	Agribusiness

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCAGB602A Manage estate planning

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of managing an estate and defines the standard required to: identify estate planning requirements; clarify estate planning arrangements; implement estate planning.

Application of the Unit

Application of the unit	This unit relates to the process of managing and planning the succession and distribution of an estate within a family agricultural business context.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify estate planning requirements	1.1. Contingency and succession arrangements are identified and assessed against enterprise and individual requirements. 1.2. Income continuation options are identified and evaluated to find best fit for enterprise requirements. 1.3. Personal and business goals are identified and distinguished. 1.4. Needs of those affected by succession arrangements are considered and taken account of in estate planning.
2. Clarify estate planning arrangements	2.1. Plans for retirement and inheritance are made clear to all relevant parties. 2.2. Apparent inequities in estate distribution are discussed, clarified and mediated. 2.3. Legal implications of succession planning are accounted for in determining succession arrangements and estate distribution. 2.4. External advice is sought as required to clarify obligations and potential effects on business performance.
3. Implement estate planning	3.1. Strategies for estate distribution and succession are determined and implemented. 3.2. Estate structures and transfer arrangements are monitored and reviewed against tax and legislative requirements. 3.3. Estate planning and succession is monitored against enterprise performance. 3.4. Relevant documentation is completed to meet legal and procedural obligations, and to avoid legal complications.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
separate personal goals from enterprise goals behave ethically define agreements and contracts logically consider investment financial and retirement options use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
effective interpersonal communication techniques conflict resolution, negotiation and mediation techniques solve problems relating to estate management goal setting strategies working knowledge of estate structures, retirement options, wills and estate planning procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify estate planning requirements clarify estate planning arrangements implement estate planning.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Factors influencing planning may include:	the size and asset classes of the estate the range of options for their allocation.

Unit Sector(s)

Unit sector	Agribusiness

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCAGB603A Manage the production system

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of managing the production system of an organisation and defines the standard to: align relevant production systems with the enterprise strategic plan; adjust production systems to meet the overarching sustainability requirements for the enterprise; adopt a systemised approach to the incorporation of productions systems into the business plan.

Application of the Unit

Application of the unit	This unit applies to integrating the production plans for each sector of the organisation with the strategic plan, developing risk management strategies, and analysing the organisations performance in terms of sustainability and profitability.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Integrate plans for different sectors of the enterprise	1.1. Strategic, production, infrastructure and land management plans are examined to identify interactions between different sectors of the enterprise. 1.2. Types of interactions and their impacts on resources and production system performance over time, are determined. 1.3. Beneficial interactions are assessed and any potential additional benefits are identified for further improvements to the systems efficiency. 1.4. Detrimental interactions are assessed and the production system is adjusted to minimise potential losses. 1.5. Information on available innovations for potential use in the organisation is accessed and discussed with colleagues and integrated with operational plans.
2. Develop and implement risk management strategies	2.1. The business is analysed to identify its strengths and weaknesses as well as any threats to, or opportunities to improve, the organisations sustainability and/or profitability. 2.2. Potential results of threats are considered in terms of natural resources, business assets and infrastructure. 2.3. Preventative and reactive contingency plans are developed to minimise threats and maximise opportunities. 2.4. Contingency plans aim to ensure business stability and profitability, while protecting and preserving natural resources and business assets.
3. Analyse the overall performance of the production system	3.1. Whole-business physical and financial analyses are undertaken to determine the long-term sustainability and profitability of the production system. 3.2. Results of analyses are prepared and discussed with colleagues for input to future planning processes.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
integrate plans for different enterprises into sustainable land management and production systems interpret historical data in relation to production, finances, environmental issues, staffing and land use recognise potential opportunities to use or install more environmentally efficient systems or equipment assess, then adopt profitable innovations assess financial strategies and prepare budgets prepare enterprise budgets and calculate financial returns use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
marketplace in which the organisation operates property planning, financial management and enterprise budgeting systems and procedures relevant State/Territory legislation, regulations and codes of practice with regard to OHS and the use and control of hazardous substances methods of measuring and implementing business and environmental sustainability financial analysis tools and techniques for land based businesses sources of information to assist in analysis of operational plans, resourcing and financial analysis monitoring strategies for a range of operational plans the value and methods of risk assessment.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: align relevant production systems with the enterprise strategic plan. adjust production systems to meet the overarching sustainability requirements for the enterprise adopt a systemised approach to the incorporation of productions systems into the business plan.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
The production system may include:	the product the production processes the infrastructure the land resource of each enterprise within the business as well as the interactions and relationships between them.

Unit Sector(s)

Unit sector	Agribusiness

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCAGB604A Analyse business performance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of analysing business performance for an agricultural or horticultural enterprise and defines the standard required to: analyse financial reports; use financial analysis tools; identify profit drivers for the enterprise; benchmark business performance against other businesses; and develop strategies for improving business performance.

Application of the Unit

Application of the unit	This unit applies to analysing financial reports, using financial analysis tools, identifying profit drivers for the enterprise and developing strategies for improving business performance.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Analyse financial reports	1.1. Taxation reports are correctly interpreted and accounts are determined to be true and fair. 1.2. Management reports generated by the enterprise are reviewed and interpreted. 1.3. Distribution of profit is determined.
2. Use financial analysis tools	2.1. Gross margins and relevant breakdowns of profit and loss are calculated. 2.2. Ratios related to production activity, solvency and liquidity, gearing and profitability are calculated. 2.3. Relevant performance benchmarks are sourced and compared to the enterprise. 2.4. Trends in production and profitability are identified and analysed.
3. Identify opportunities for increasing profit	3.1. Yield/production potential is assessed and current position determined. 3.2. Key issues related to production efficiency are identified. 3.3. Key issues related to market return are identified.
4. Develop strategies for improving business performance	4.1. Strengths, Weaknesses, Opportunities and Threats (SWOT) approach is used to determine possible strategies for addressing production and marketing issues. 4.2. Sensitivity analyses are performed to evaluate strategies.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analyse financial reports use financial analysis tools identify profit drivers for the enterprise develop strategies for improving business performance use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
financial reports financial analysis tools performance benchmarking issues related to production efficiency and marketing SWOT analysis and developing business strategies.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: analyse financial reports use financial analysis tools identify profit drivers for the enterprise benchmark business performance against other businesses develop strategies for improving business performance.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Financial analysis tools and reporting systems applied may include:	the range of primary production and related business activities.

Unit Sector(s)

Unit sector	Agribusiness

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCAGB605A Manage business capital

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of managing business capital in an agricultural or horticultural enterprise and defines the standard required to: assess capital needs; assess appropriate equity levels for a business; establish and maintain appropriate financing arrangements; review the mix of liabilities; monitor key indicators of financial returns for the business.

Application of the Unit

Application of the unit	This unit applies to having the ability to assess capital needs, assess appropriate equity levels for a business, establish and maintain appropriate financing arrangements, review the mix of liabilities, and monitor equity and return on equity.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Assess the capital needs of the business	1.1. Working capital and capital requirements for development is determined. 1.2. Return on capital/opportunity cost of development capital determined.
2. Assess appropriate equity levels for the business	2.1. Risks associated with the business are assessed. 2.2. Personal and business risk preferences are identified. 2.3. Equity levels in comparable enterprises are analysed using benchmark data.
3. Establish and maintain appropriate financing arrangements for the business	3.1. Capacity to service debt/meet liabilities is determined. 3.2. Sources of funds are identified and terms and conditions compared and evaluated. 3.3. Negotiations are conducted to ensure the establishment of the most favourable terms and conditions. 3.4. Loan funds are sourced and agreements checked. 3.5. Costs of finance are monitored within defined budget limits. 3.6. Relationships with finance providers are managed. 3.7. The economic environment is monitored and implications for the business assessed.
4. Monitor and review the mix of liabilities	4.1. Regular reviews are conducted of the mix of liabilities and the costs and benefits associated with reconfiguring loans are determined. 4.2. Loans are reviewed and renegotiated as appropriate.
5. Monitor equity, return on equity	5.1. Review valuations on assets and monitor the effect on equity. 5.2. Returns on assets and returns on equity are calculated and used to assist business performance.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assess capital needs assess appropriate equity levels for the business establish and maintain appropriate financing arrangements monitor and review the mix of liabilities monitor equity and return on equity use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
preparation of financial reports impacts resulting from changes to various macro economic factors sources of finance negotiation techniques concept of equity, ROA, ROE, IRR bank and lending institution policies and requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: assess capital needs assess appropriate equity levels for a business establish and maintain appropriate financing arrangements review the mix of liabilities monitor key indicators of financial returns for the business.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Capital needs may be:	major fixed assets including machinery, land purchases, buildings and other equipment.
Risks may include:	price risk seasonal and other production risks other business and personal risks for example, those related to age and health factors and succession.
Sources of funds may include:	debt financing through term loans, bank bills, overdraft facilities, bridging finance, hire purchase and private finance funds may also be derived through equity financing.

Unit Sector(s)

Unit sector	Agribusiness

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCARB205A Operate and maintain chainsaws

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of maintaining, preparing and operating hand-held chainsaws in a work environment and defines the standard required to: select, use, maintain and store suitable personal protective equipment; carry out routine checks and maintenance on chainsaw; apply appropriate chainsaw technique and cutting methods according to manufacturer's specifications and documented low risk work procedures; assess and minimise environmental impacts of chainsaw use; maintain records of chainsaw training and certification, risk assessment and use.

Application of the Unit

Application of the unit	This unit applies to cross-cutting fallen timber using safe cutting techniques.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Recognise and apply workplace safety procedures	1.1. Occupational Health and Safety (OHS) procedures relevant to the maintenance and operation of chainsaws are recognised and applied. 1.2. OHS hazards are identified, risks assessed and risk controls are implemented. 1.3. Personal Protective Equipment (PPE) is selected and used. 1.4. Relevant licensing and legislative requirements with regard to the operation of chainsaws are recognised, accessed and applied.
2. Check and maintain chainsaw	2.1. Tools and materials required for maintenance procedures are selected, checked and confirmed against maintenance plan. 2.2. Routine checks and maintenance procedures are conducted prior to operation and according to manufacturer's specifications and maintenance plan. 2.3. Chainsaw faults or malfunctions are identified, tagged and reported for repair according to manufacturer's specifications and enterprise requirements. 2.4. Completed chainsaw maintenance procedures are detailed and recorded.
3. Operate chainsaw	3.1. Sawing materials are identified and positioned for operation according to documented low risk work procedures. 3.2. Cutting methods are determined appropriate to type of material and risk controls implemented. 3.3. Chainsaw is operated according to manufacturer's specifications and operator's manual. 3.4. Effective worksite communication is maintained to ensure efficient workflow and address immediate problems. 3.5. Environmental implications associated with chainsaw operation are identified, assessed and controlled according to documented requirements.
4. Complete and check chainsaw operation	4.1. Chainsaw damage, malfunctions or irregular performance are recorded and reported according to enterprise requirements. 4.2. Chainsaw is cleaned, maintained and stored according to manufacturer's specifications and enterprise requirements. 4.3. Relevant reports are maintained to industry standards according to enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe operating procedures safely cross-cut fallen timber using compression and tension cuts with a hand held chainsaw maximise volume and quality of recovery demonstrate safe and environmentally responsible workplace practices obtain relevant licenses and permits read and interpret manufacturer's specifications, work and maintenance plans, and Material Safety Data Sheets (MSDSs). effectively communicate information, interpret and apply task instructions, and maintain records and reports estimate and measure dimensions, and calculate volumes recognise caution or hazard signs and symbols interpret tasks or information from labels, manuals or written instructions record information accurately or verbally report information use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
relevant State/Territory legislation and regulations with regard to the operation of chainsaws OHS legislative requirements and Codes of Practice hazards and risks when using chainsaws operating principles and operating methods various types of chainsaws and respective functions effects of timber defects on recovery environment Codes of Practice with regard to chainsaw operation.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: select, use, maintain and store suitable personal protective equipment carry out routine checks and maintenance on chainsaw apply appropriate chainsaw technique and cutting methods according to manufacturer's specifications and documented low risk work procedures assess and minimise environmental impacts of chainsaw use maintain records of chainsaw training and certification, risk assessment and use.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Chainsaws may include:	all types and models of hand-held chainsaws in a work environment.

Unit Sector(s)

Unit sector	Arboriculture

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCBIO202A Follow site quarantine procedures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of following enterprise site quarantine procedures that are designed to reduce the likelihood of pathogenic organisms entering the site, and defines the standard required to: read and/or interpret site quarantine procedures; follow enterprise quarantine procedures (including industry quality assurance procedures if applicable); report and respond to quarantine issues or breaches of procedures; communicate with visitors to the enterprise about site quarantine procedures.

Application of the Unit

Application of the unit	This unit applies to the routine part of ones own work and is applied to visitors to the site. Work is performed under supervision and according to strict procedures and policies.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare to work in quarantine site	1.1. Ensure personal and/or work vehicles are decontaminated before entering the quarantine site. 1.2. Contact with potential contaminants is reported according to enterprise requirements. 1.3. Hands are washed before livestock, feed, plant stock or other products are handled. 1.4. Showering and changing into work clothes is carried out if required. 1.5. Appropriate clothing and footwear is put on before commencing work and street clothing is securely stored away from livestock, feed or other products. 1.6. Footbaths are used thoroughly and checked for disinfectant level before entering site and sheds if required.
2. Work in quarantine site	2.1. Chemicals and/or medications are handled and stored appropriately. 2.2. Different feed mixes, soils and/or growing media and/or other products are kept separate and appropriately marked according to enterprise procedures. 2.3. Any cases of disease or pest infestation are identified and reported to supervisor. 2.4. Any breaches of quarantine procedures are identified and reported to supervisor. 2.5. Any Occupational Health and Safety (OHS) hazards are identified and appropriate action is taken according to enterprise policy and OHS legislation and codes. 2.6. All waste products is disposed of according to enterprise procedures. 2.7. All deceased livestock, unwanted biological material or damaged/infected plant stock are disposed of according to enterprise procedures. 2.8. Information relating to work in quarantine site is recorded as required by the enterprise procedures.
3. Assist in maintaining site quarantine procedures	3.1. All visitors are informed of the quarantine procedures and are provided with appropriate clothing and footwear, if required by enterprise procedures. 3.2. Visitors are required to sign in, state their recent activities and exposures, and wash or shower if required by enterprise procedures. 3.3. Any observed breaches of quarantine procedures by visitors are noted and reported to supervisor. 3.4. Gates and doors are kept locked where required by enterprise procedures and supervisor instructions. 3.5. Where installed, security fencing is maintained according to supervisor's instructions. 3.6. Deliveries to site are checked to ensure that established procedures for vehicle decontamination, unloading and receipt and holding or storage of stock and/or supplies are followed.
4. Respond to site quarantine breach or problem	4.1. The specific problem and its location is identified and reported to supervisor. 4.2. Problems are secured according to enterprise procedures. 4.3. Quarantine site and location of breach is cleaned and disinfected as required according to the specific nature of the problem and enterprise procedures. 4.4. Livestock, plant stock suspected of being exposed to contaminants are isolated and monitored for evidence of contamination according to enterprise procedures. 4.5. All contaminated stock/materials are treated and/or disposed of according to enterprise procedures. 4.6. Information about the breach or problem is recorded according to enterprise procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
read and/or interpret site quarantine procedures follow biosecurity and hygiene procedures use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
enterprise site quarantine policy and procedures industry quality assurance requirements (where applicable) and documentation required to be kept reporting procedures for alleged breaches of site quarantine procedures consequences of breaching site quarantine procedures OHS, environmental and disease legislative and enterprise requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: read and/or interpret site quarantine procedures follow enterprise quarantine procedures (including industry quality assurance procedures if applicable) report and respond to quarantine issues or breaches of procedures communicate with visitors to the enterprise about site quarantine procedures.
Context of and specific resources for assessment	For valid assessment, one must have opportunities to participate in exercises, case studies and other real and simulated practical and knowledge assessments that demonstrate the skills and knowledge required to carry out movement and security procedures. The candidate must also have access to resources that establish movement and security controls.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Sites may include:	quarantine site of the whole farm an apiary enterprise premises, or part of the premises or enterprise, such as an isolation area or sick bay. in some cases, the quarantine area may extend beyond the enterprise boundaries.

Unit Sector(s)

Unit sector	Biosecurity

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCBUS402A Cost a project

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers costing a project and defines the standard required to: identify resources for a project; investigate options for material supplies, services, contractors and consultants; research prices for required resources; calculate costs for the project; document a summary of project costs.

Application of the Unit

Application of the unit	This unit applies to supervisors and managers who establish and oversee projects to the best financial advantage of the enterprise.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Obtain current prices for project resources	1.1. Project objectives, required work activities and available finance are identified and interpreted according to the project plan and enterprise guidelines. 1.2. Resources required for project works are identified according to the project plan. 1.3. Factors affecting resource costs are identified using available information. 1.4. Add-on costs are taken into consideration according to enterprise guidelines. 1.5. Appropriate tools and equipment are selected and used for the calculation and documentation of project costs.
2. Calculate individual itemised costs of the project	2.1. Unit and total cost for each resource item is calculated according to enterprise guidelines. 2.2. Total itemised resource costs are evaluated against the financial schedule for the project. 2.3. Adjustments are made where required to reconcile resource costs with project schedules in strict adherence to enterprise guidelines for costing a project.
3. Prepare a summary of the cost of the project	3.1. Resource costs are collated and scheduled according to the project plan and enterprise guidelines. 3.2. Total project costs are accurately calculated and recorded according to enterprise guidelines. 3.3. Financial summary is collated, organised and submitted to management for approval.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
research and evaluate information accurately complete financial calculations, collate and organise quantitative and financial information comply with legislative requirements document financial summaries for the understanding of staff, managers and contractors use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
relevant State and Federal legislation, awards, enterprise agreements and management policies relating to labour hire and employment terms, and Occupational Health and Safety (OHS) current pricing structures and options for material supplies, services, contractors and consultants enterprise and industry standards and practices for formatting, organising and presenting financial and quantitative information.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Competence in costing a project requires evidence that a person is able to obtain current prices for required resources, calculate costs and present a summary of project costs that provides for cost effective project outcomes. The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify resources for a project investigate options for material supplies, services, contractors and consultants research prices for required resources calculate costs for the project document a summary of project costs.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Projects may include:	those carried out in horticultural or land management enterprises.

Unit Sector(s)

Unit sector	Business

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCBUS404A Operate within a budget framework

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers operating within a budget framework and defines the standard required to: obtain and confirm the operational budget has been allocated; review projected income and expenditure and compare to budget; record transactions and allocate to cost and income categories; identify and report budget variations; review production and expenditure plans to meet financial targets.

Application of the Unit

Application of the unit	This unit applies to supervisors and managers in agriculture, horticulture and land management enterprises who have responsibility to participate in formulation of a budget, and supervise and monitor financial transactions.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Participate in formulation of a cash flow budget	1.1. Budget consultation is followed in line with enterprise policy. 1.2. Budget variations are requested to suit enterprise needs.
2. Supervise financial transaction	2.1. Expenditure is arranged within budget delegations. 2.2. Transactions are recorded to meet taxation and accounting requirements according to enterprise practices. 2.3. Actual sales and expenditure are compared to the enterprise budget. 2.4. Financial reports are checked to ensure operations are within forecast limits. 2.5. Expenditure is adjusted to meet financial targets as required. 2.6. Actual and potential variations in budgeted income are reported to the manager according to enterprise requirements. 2.7. Recommendations to address budget variations are developed.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
arrange income and expenditure record transactions monitor income and expenditure compare budgeted figures to actuals participate in formulation of a budget use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
income and expenditure categories budgeting procedures and templates taxation and accounting requirements for recording financial transactions costing mechanisms forecasting mechanisms banking routines cash flow analyses and records recording systems records of receipts and expenditure work reports factors that impact upon the timing of sales and purchases (taxation, GST, market conditions).

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: obtain and confirm the operational budget has been allocated review projected income and expenditure and compare to budget record transactions and allocate to cost and income categories identify and report budget variations review production and expenditure plans to meet financial targets.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Budget documentation may include:	projected expenditure by item projected income by source cash flow budgets budget delegations variation and review procedures credit and credit limits security measures reporting mechanisms additional funds for particular projects self-generated funds fundraising requirements project grants funds received for winning tenders enterprise procedures and policies.

Unit Sector(s)

Unit sector	Business

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCBUS501A Manage staff

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the management of staff and defines the standard required to: prepare task descriptions and person specifications; arrange employment of workforce members; implement Occupational Health and Safety (OHS) policies and procedures; review labour productivity.

Application of the Unit

Application of the unit	This unit applies to those whose job role includes managing staff and applies to both operational and strategic managers in agriculture, horticulture and land management.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare task descriptions and person specifications	1.1. Tasks are identified and described along with the range of conditions under which performance may need to occur. 1.2. Most appropriate employment arrangements are determined based on employer and employee needs, and responsibilities and rights. 1.3. Person specifications are prepared with due regard to legislation, codes and national standards.
2. Manage workforce performance	2.1. Induction programs are designed for each employee consistent with legislative requirements and enterprise guidelines. 2.2. Terms of engagement for consultants and contractors are clarified and established. 2.3. Induction programs are conducted for new appointees and appropriate records established. 2.4. Strategies for communicating with workers are designed and implemented. 2.5. Performance management strategies are designed and implemented. 2.6. Processes for the termination of non-performing staff are identified and followed as necessary.
3. Support workforce training programs	3.1. Strategies to identify skill and knowledge gaps are designed and implemented with workers, and strategies to address these gaps are implemented. 3.2. On-the-job training is provided to optimise worker performance and to ensure safety and fairness in the workplace. 3.3. Off-the-job training requirements are identified and training is sourced and supported as appropriate.
4. Manage administrative support	4.1. Processes and procedures for the administration of staff records are implemented. 4.2. Administrative procedures and processes to meet legislated requirements are implemented. 4.3. Industrial relations are established and monitored; awards adhered to, enterprise agreements and/or contracts of employment negotiated, and disputes and conflicts resolved.
5. Implement OHS priorities and procedures	5.1. Safety policies are developed and communicated within the enterprise. 5.2. Safe work practices are identified/ designed for all aspects of the operation of the enterprise. 5.3. Safe work practices are communicated and enforced among all members of the workforce. 5.4. All members of staff are involved in hazard identification and risk assessment for OHS. 5.5. New staff are inducted into the workplace OHS system.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
apply enterprise policies and procedures for staff management prepare task descriptions and person specifications arrange employment of workforce members performance manage staff administer staff records manage industrial relations implement OHS priorities and procedures review labour productivity use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
task descriptions and person specifications equal opportunity and equal employment opportunity legislation OHS legislation relevant industrial awards performance management approaches personnel management strategies employee induction programs contracts of employment unfair dismissal legislation job specifications interviewing procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Competence in managing staff requires evidence that staff have been successfully managed within an enterprise according to the criteria outlined in this standard. The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: prepare task descriptions and person specifications arrange employment of workforce members implement OHS priorities and procedures review labour productivity.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Managing staff may include:	all legal requirements for managing staff in the workplace including award and enterprise agreements and relevant industrial instruments relevant legislation from all levels of government that affects business operation, especially in regard to OHS and environmental issues equal opportunity industrial relations anti-discrimination relevant industry codes of practice.

Unit Sector(s)

Unit sector	Business

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCBUS502A Market products and services

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the marketing of products and services and defines the standard required to collect, analyse and present data in the internal and external business environment; assess alternative marketing strategies and techniques to meet business plan objectives; plan and implement a marketing strategy; and monitor product, pricing and distribution policies to improve market performance.

Application of the Unit

Application of the unit	This unit applies to those who market products and services in an agricultural, horticultural or land management enterprise.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Analyse market information	1.1. Markets for existing or new products or services are identified, researched and analysed for possible entry or development. 1.2. Past trends and developments are analysed to determine market variability and associated risks. 1.3. Market environment is continually monitored in a consistent manner to ensure information is current and reliable. 1.4. The legal, ethical and environmental constraints of the market(s) and their effect on the enterprise are identified. 1.5. Product mix that suits market requirements/price advantage at the time is adopted.
2. Develop a marketing plan	2.1. Alternative marketing strategies and techniques are assessed and interpreted to identify marketing targets and methods. 2.2. Marketing strategies are based on reliable data, market environment and substantiated trends. 2.3. Marketing options incorporate suitable advice from marketing professionals. 2.4. A measurable cost-effective marketing plan is developed incorporating a reasoned analysis of market research and business plan objectives.
3. Implement marketing activities	3.1. Planned marketing activities are scheduled within appropriate timeframes. 3.2. Measurable performance targets are developed and meet business plan objectives. 3.3. Distribution channels are organised, and product and service information is accurate and readily available to clients. 3.4. Marketing activities are implemented within budgetary constraints to meet legal, ethical and enterprise requirements.
4. Evaluate marketing performance	4.1. Product, pricing and distribution policies are monitored in relation to market changes, marketing objectives and enterprise requirements. 4.2. Areas of positive performance are identified and corrective action is taken to remedy poor performance areas. 4.3. An objective assessment of the marketing plan and implementation is made by a comparison of valid and reliable data against performance targets. 4.4. Relevant information is documented for continual analysis and effective planning management.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analyse with regard to market research and assessments manage information assess financial strategies and prepare budgets use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
price risk management performance evaluation measures competitors strengths and weaknesses business planning process customer relations policies market conditions and forces enterprise goals, objectives and directions markets and market analysis communication and promotion skills marketing principles and practice principles of trend analysis.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: collect, analyse and present data in the internal and external business environment assess alternative marketing strategies and techniques to meet business plan objectives plan and implement a marketing strategy monitor product, pricing and distribution policies to improve market performance.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Markets may include:	wholesalers retailers exporters local, national and/or international customers private and public sector organisations and enterprises.
Marketing strategies may include:	various information with regard to: pricing promotion product quality service standards distribution channels.

Unit Sector(s)

Unit sector	Business

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCBUS505A Develop a marketing plan

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers developing a marketing plan and defines the standard required to: identify the marketable features of the product and potential markets; develop a range of marketing alternatives; collect and analyse data to assess alternatives in a marketing plan; evaluate performance targets and recommend modifications or improvements; implement and evaluate a marketing plan; and plan to manage promotional activities.

Application of the Unit

Application of the unit	This unit applies to those who develop marketing plans for any agricultural and horticultural products or related services.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Evaluate commercial information	1.1. Relevant information is researched and analysed to identify market trends. 1.2. Competing products are identified and evaluated to determine strengths and weaknesses of own products. 1.3. Collated information is presented in a manner which provides clear and concise information. 1.4. Market and situation analysis is conducted using established techniques in accordance with available budget and the need for external assistance.
2. Identify marketing requirements	2.1. Promotional materials are created that enhance the product and commercial presentation. 2.2. Priorities, responsibilities, timelines and budgets are recorded and communicated to appropriate colleagues.
3. Determine promotional strategies	3.1. Detailed plans for promotional activities are prepared and recorded according to enterprise guidelines. 3.2. Outlined in the promotional plan are objectives, level of exposure to be achieved and available markets. 3.3. Strategies take account of feedback from operational staff, time management and scheduling issues, and resource constraints. 3.4. Marketing objectives are established based on new and retained business consistent with product and operational business plans.
4. Organise implementation	4.1. Criteria are established to measure impact and success of promotional activities. 4.2. Adjustments to the promotional strategy product distribution are made promptly to ensure consistency of promotion. 4.3. Required distribution channels are defined and established. 4.4. Product documentation is distributed on time in the specified quantities.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analyse, research information and develop a marketing plan implement and evaluate a marketing plan research and determine the best marketing options in order to achieve the organisations objectives problem solve to overcome impediments manage time evaluate performance targets and recommend modifications or improvements collect and analyse data to assess marketing alternatives make presentations to groups plan to manage promotional activities manage budgets use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
financial management and budgeting rural organisations policies and procedures for marketing and promotions sales and marketing principles and practices sound knowledge of promotional activities including, trade shows, in-house promotions, advertising, public relations, familiarisations, signage and display relevant State/Territory legislative requirements with regard to Occupational Health and Safety (OHS) and risk management procedures for management of promotional activities legal issues that affect marketing activities (trade practices, Fair Trading Acts, Sales of Goods Acts) industry and marketing knowledge including sales networks and distribution systems, and customer trends and preferences demographic studies and their application in the development of a marketing plan.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify the marketable features of the product and potential markets develop a range of marketing alternatives collect and analyse data to assess alternatives in a marketing plan evaluate performance targets and recommend modifications or improvements implement and evaluate a marketing plan plan to manage promotional activities.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Purpose for marketing plan may include:	achieving or not achieving sales targets increased access to new markets customer/client feedback level of public/purchaser awareness increased recognition rates of products market penetration.
Information may include:	sales data expected revenues expenditure attributable costs market share figures trends in consumer purchases demographic data borrowing costs transport costs delivery times.

Unit Sector(s)

Unit sector	Business

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCBUS506A Develop and review a business plan

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers developing and reviewing a business plan and defines the standard required to: set strategic goals, targets and directions for the enterprise; determine clear and measurable indicators of operational performance; identify and design risk management and mitigation strategies; develop appropriate operational plans; document the business plan; monitor the business plan to identify strengths, weaknesses and areas for improvement.

Application of the Unit

Application of the unit	This unit applies to those whose role is to set the short, medium or long term goals and targets for the business plan and may relate to marketing and production targets, resource and asset development and management, acquisitions, capital, property improvements, and operational systems.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine scope	1.1. Scope of the business plan and associated systems is determined in consultation with key and specialist personnel. 1.2. Accurate information is accessed to inform business plan development. 1.3. Trends and seasonal variations are accounted for and incorporated into the business plan. 1.4. Strategic goals, targets and directions of the enterprise are accounted for in the development of the business plan. 1.5. Legal obligations are understood and complied with in developing the business plan.
2. Prepare business plan	2.1. Operational goals and targets that enhance opportunities to meet the enterprise strategic plan are developed. 2.2. Supply chains are identified and incorporated into the business plan. 2.3. Risk management needs are identified and addressed within the business plan. 2.4. Trial systems are incorporated in order to test budgetary impact and operational potential prior to full implementation of the business plan. 2.5. Indicators of operational performance are clear and measurable and allow for realistic analysis of performance.
3. Document and review business plan	3.1. Fiscal and operational systems that enhance performance management and suit enterprise requirements are included. 3.2. Resource considerations are incorporated into the business plan. 3.3. Business plan is accurately documented and clearly communicated to all relevant parties. 3.4. Performance against the business plan is monitored to identify strengths, weaknesses and areas for improvement. 3.5. Recommendations to improve the business plan and associated systems are made as required.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
set realistic goals operate manual and/or electronic commercial systems consider and evaluate alternatives develop and manage supply chains design performance criteria, and operational and tactical plans that are incorporated into a business plan analyse information and results identify and design risk management and mitigation strategies identify and design appropriate operational plans use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
budgeting forecasting relevant industrial awards and agreements communication techniques risk management factors and priorities indicators of operational performance the fiscal and operational systems, and the resource considerations, that are relevant to business planning logical and analytic methods profit and loss and cash flow systems working knowledge of environmental, OHS, industrial relations, taxation, corporate and industry legislation as they relate to the enterprise capital investment analysis.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Competence in developing and reviewing a business plan requires evidence that demonstrates ability to scope the business plan and determine key objectives and targets. The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: set strategic goals, targets and directions for the enterprise determine clear and measurable indicators of operational performance identify and design risk management and mitigation strategies develop appropriate operational plans document the business plan monitor the business plan to identify strengths, weaknesses and areas for improvement.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Business plans may include:	the goals and targets for the business plan which may be short, medium or long term and may relate to marketing and production targets resource and asset development and management, acquisitions capital property improvements operational systems.
Operational goals and targets may include:	link directly to the enterprise strategic plan and also to Occupational Health and Safety (OHS), environment, quality and customer/market satisfaction key result areas.

Unit Sector(s)

Unit sector	Business

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCBUS507A Monitor and review business performance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers monitoring and reviewing business performance and defines the standard required: to gather and analyse data relating to enterprise performance; review operational structures to determine effectiveness; identify available resources to assess capacity; develop realistic performance indicators; review enterprise operations against performance indicators; plan to improve business performance by addressing results of review.

Application of the Unit

Application of the unit	This unit applies to those whose job role covers the functions associated with monitoring and reviewing the business performance of a rural enterprise.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Evaluate commercial performance	1.1. Data relating to enterprise performance is gathered and analysed to identify historical and current performance. 1.2. Operational structures are reviewed and analysed to determine the suitability of organisational processes to enterprise objectives. 1.3. Enterprise strengths and weaknesses are evaluated against market conditions to determine current and future capacities. 1.4. Enterprise objectives are evaluated to identify variations and scope for future development.
2. Allocate and co-ordinate business resources	2.1. Roles and responsibilities of personnel are identified and communicated. 2.2. Resource requirements for enterprise are identified and costed using standard financial analysis techniques. 2.3. Costs of ensuring sustainability of enterprise operations are calculated and factored into business planning for the enterprise.
3. Identify performance requirements	3.1. Performance indicators are developed and are realistic within available timeframes and resources. 3.2. Factors inhibiting performance against objectives are identified and minimised. 3.3. Market conditions are monitored and assessed based on relevant data and assumptions that are transferable and justifiable. 3.4. Strategies and programs to promote the sustainability of operations are prepared and incorporated into enterprise procedures.
4. Review business performance	4.1. Enterprise operations are regularly reviewed to identify opportunities for improvements in performance. 4.2. Impact of natural conditions on enterprise are monitored and anticipated to assess sustainability of resource use. 4.3. Costs and estimates are compared with resource allocation. 4.4. Operational plans are reviewed to determine schedule of activities.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analyse market requirements match the enterprise to resources set enterprise objectives and make financial and economic determinations monitor and manage resources (human, physical, environmental) evaluate land capability and natural resources(where applicable to the enterprise) research, analyse and evaluate enterprise information and requirements use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
rates of return for products and/or services financial analysis techniques structure and operation of small businesses relevant State/Territory Occupational Health and Safety (OHS) legislative requirements environmental conditions, positive environmental practices and negative impact minimisation measures human resource requirements for the enterprise transport requirements for the enterprise enterprise/property improvement requirements. market performance in commodities statutory marketing requirements regulations related to exports of Australian agricultural products animal husbandry.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: gather and analyse data relating to enterprise performance review operational structures to determine effectiveness identify available resources to assess capacity develop realistic performance indicators review enterprise operations against performance indicators plan to improve business performance by addressing results of review.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Data that may be gathered for analysis may include::	sales figures expected revenues expenditures attributable costs market share figures trends in consumer purchases borrowing costs transport costs delivery times.
The operational structures that may be included for review and analysis include:	management processes reporting arrangements decision-making authorities financial accounting procedures promotional activities operational resources.
Factors in market conditions that may be considered include:	product and service demand availability of funds cost of financing supplier costs delivery constraints availability of substitutes competitors.
Standard financial analysis techniques may include:	cost benefit analysis 'what if?' analyses time series and trend expenditure and revenue ratios break-even analysis accounting standards cash flow schedules.
The indicators of business performance may include:	sales targets revenue estimates waste reduction erosion replacement and reversal environmental sustainability variable cost ratios investment returns diversification.

Unit Sector(s)

Unit sector	Business

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCBUS601A Manage capital works

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of managing the planning and construction of capital works and defines the standard required to: negotiate with contractors and suppliers, and internal and external clients; design a strategy to achieve project outcomes and client requirements; monitor, evaluate and report on progress of works; resolve disagreements and disputes satisfactorily, analyse project outcomes; evaluate project achievements.

Application of the Unit

Application of the unit	This unit relates to managing a capital works program.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify scope of capital works	1.1. Analysis is undertaken as required and the results are analysed to determine the scope of the proposed capital works. 1.2. Planning is initiated in accordance with organisational and other relevant policies and guidelines and the organisation's strategic direction in consultation with stakeholders. 1.3. Conceptual and analytical skills are applied to develop a strategy to achieve objectives, outcomes and client requirements for the capital works. 1.4. An effective risk management system is developed and applied to ensure objectives can be met within the enterprises allocated budget.
2. Acquire resources	2.1. Resources, equipment and infrastructure are identified, acquired and allocated. 2.2. Scope and objectives of works are analysed to determine the tasks to achieve agreed outcomes on time and within budget. 2.3. Processes for monitoring, evaluating and reporting performance against objectives are developed and applied. 2.4. Roles and responsibilities of team members and stakeholders are identified and agreed.
3. Manage construction activities	3.1. Tasks are implemented in accordance with plans and specifications. 3.2. Communication process is established including responsibilities for conflict resolution. 3.3. Progress is monitored to ensure time, performance, cost and quality of works is achieved. 3.4. Proposed variations are investigated and negotiated in consultation with stakeholders.
4. Complete capital works and evaluate and report on activities	4.1. Inspection is undertaken to ensure all outcomes are met. 4.2. Evaluation of completed project is undertaken against agreed objectives and reported to stakeholders.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
negotiate with contractors and suppliers, and internal and external clients design a strategy to achieve project outcomes and client requirements monitor, evaluate and report on progress of works resolve disagreements and disputes satisfactorily analyse project outcomes evaluate project achievements use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
human resource management and policies capital works specifications and objectives project management systems project management tools and techniques cost schedule control systems enterprise procurement guidelines enterprise project management policies risk management techniques business and commercial issues basics of contract law physical resource management.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: negotiate with contractors and suppliers, and internal and external clients design a strategy to achieve project outcomes and client requirements monitor, evaluate and report on progress of works resolve disagreements and disputes satisfactorily, analyse project outcomes evaluate project achievements.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
The variables for this unit may include:	the range of capital works projects undertaken in primary production or similar enterprises.

Unit Sector(s)

Unit sector	Business

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCBUS603A Develop and review a strategic plan

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of developing and reviewing a strategic plan and defines the standard required to: determine the scope and desired business outcomes of the strategic plan; analyse the competitive environment; document performance measures to address all key aspects of enterprise performance; evaluate opportunities and the viability and feasibility of the production, business and marketing plans; document, monitor and review the strategic plan.

Application of the Unit

Application of the unit	This unit applies to the application of knowledge and skills to determine the scope and desired business outcomes of the strategic plan.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Clarify goals and direction	1.1. Focus, direction and structure of the enterprise are considered and accounted for in the development and review of the strategic plan. 1.2. Need for development and change is assessed and identified. 1.3. Competitive and collaborative factors are identified. 1.4. Legal obligations and estate considerations are identified and considered. 1.5. Measurable goals and targets, which are enterprise consistent, are considered and developed.
2. Undertake strategic analysis	2.1. Accurate data is accessed using reliable sources for use in review and development. 2.2. Value chain analysis is completed for the enterprise and competitive implications are identified. 2.3. Competitive and collaborative opportunities are analysed and assessed. 2.4. Expansion opportunities are assessed for viability and feasibility. 2.5. Comprehensive analysis of all relevant data and information is undertaken to formulate a viable and realistic strategic plan.
3. Develop and document strategic plan	3.1. Performance measures are clear and address all key aspects of enterprise performance. 3.2. The implications of the strategic plan for the enterprise are identified, documented and incorporated. 3.3. Value adding activities and opportunities are systematically introduced. 3.4. Strategic plan initiatives and desired outcomes are clearly communicated to all relevant parties. 3.5. Strategic performance is evaluated for gaps and strengths, and appropriate remedial action implemented.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
set goals and directions for a business analyse information and results consider and evaluate alternatives design performance criteria manage projects think logically and strategically use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
the external environment working knowledge of market forces resource availability and accessibility feasible enterprises and opportunities business structures forecasting value adding concepts strategic planning methodologies data collection and analysis methods risk management techniques knowledge of legislation codes and by-laws relevant to the organisations operation and potential expansion organisational design and change processes.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: determine the scope and desired business outcomes of the strategic plan analyse the competitive environment document performance measures to address all key aspects of enterprise performance evaluate opportunities and the viability and feasibility of the production, business and marketing plans document, monitor and review the strategic plan.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Relevant businesses may include:	small, medium and large enterprises.

Unit Sector(s)

Unit sector	Business

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF403A Obtain and manage sponsorship

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers obtaining and managing sponsorship and defines the standard required to: identify sponsorship opportunities through mutual benefits to organisations; screen potential sponsors in terms of cultural protocols and community sensibilities; negotiate an appropriate sponsorship arrangement to support a project; document a sponsorship arrangement, detailing all arrangements and responsibilities; meet legal, financial, cultural, ethical, equity and other requirements for the duration of the sponsorship arrangement; review a sponsorship arrangement and plan its renegotiation.

Application of the Unit

Application of the unit	This unit applies to those who plan and obtain sponsorship for a community program such as Landcare.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify sponsorship opportunities	1.1. Potential sponsors are targeted on the basis that they would be appropriate partners to the program. 1.2. A rationale for sponsoring the program and/or activities is developed which achieves a balance between the sponsors' requirements and the program goals, and benefits to the sponsor and program. 1.3. Feasibility of sponsorship opportunities is confirmed by research and analysis. 1.4. Mutual benefits are itemised and list of targets is developed. 1.5. Community, cultural and equity requirements in the group operations are considered in developing list of targets.
2. Prepare and deliver sponsorship pitch	2.1. Contact with potential sponsor is made in accordance with program and enterprise procedures and guidelines. 2.2. The best interests of the program, group and agency are maintained in sponsorship approach. 2.3. Presentation support materials are prepared with appropriate accuracy, style and degree of information. 2.4. Presentation and approach demonstrates an understanding of and respect for sponsors' business, and shows how sponsorship will be mutually beneficial. 2.5. Outcomes of any prior sponsorship arrangements are appropriately included in pitch and negotiations. 2.6. Presentation is followed up in a professional manner that preserves the integrity of the negotiations.
3. Successfully negotiate sponsorship deal	3.1. Terms are agreed which satisfy both the sponsor and the program and the associated agency where appropriate. 3.2. Nature of sponsorship and of the benefits to the sponsor are expressed in explicit terms and understood by both parties. 3.3. Commitments under the sponsorship arrangements are clearly identified to assist maintenance of relationship.
4. Maintain sponsorship deal	4.1. Legal, financial, cultural, ethical, equity and other requirements are met throughout the sponsorship period. 4.2. Commitments under the sponsorship arrangements are met promptly and benefits are delivered to the sponsor as agreed. 4.3. Role of sponsor in supporting program/project is recognised in literature, reports and on-site as appropriate. 4.4. Timing for the start of discussions to extend or complete the sponsorship is identified.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
conduct effective presentations undertake face-to-face and written marketing techniques develop presentation support materials negotiate and close contracts coordinate others to develop presentation coordinate others to deliver commitments use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
sources of information about the community and organisations, businesses, groups and individuals strategy, goals, ethics, program and activities of community group and/or agency effective marketing techniques acts, policies and guidelines governing programs and activities relevant Occupational Health and Safety (OHS) and public safety requirements sources of legal and financial advice understanding of operation of contracts and agreements approach to other people that creates professional image.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify sponsorship opportunities through mutual benefits to organisations screen potential sponsors in terms of cultural protocols and community sensibilities negotiate an appropriate sponsorship arrangement to support a project document a sponsorship arrangement, detailing all arrangements and responsibilities meet legal, financial, cultural, ethical, equity and other requirements for the duration of the sponsorship arrangement review a sponsorship arrangement and plan its renegotiation.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Sponsorship may include:	arrangements covering cash or kind and may be offered in support of a particular event, activity or project, or towards the general running costs of the community group, program or park/reserve.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF404A Contribute to association governance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the processes involved with contributing to association governance and defines the standard required to: complete a checklist for association governance covering meeting procedure, finances, staff management, legislative compliance, ethical conduct and community consultation; conduct a Strengths, Weaknesses, Opportunities and Threats (SWOT) analysis for the associations operations; participate in board/committee meetings.

Application of the Unit

Application of the unit	This unit applies to those who contribute to association governance are an effective committee member of an incorporated association.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Monitor association activities	1.1. Activities undertaken by group are monitored to ensure: 1.1.1. association objectives are being adhered to 1.1.2. resolutions of committee and members meetings are being followed 1.1.3. finances are properly managed 1.1.4. any employees are managed and volunteers are appropriately supervised 1.1.5. legislative requirements are being met 1.1.6. ethical requirements are being met 1.1.7. group operations and approaches are sensitive to and inclusive of community and sections within the community. 1.2. Variations from expected standards are noted, and where required, immediate or routine action taken.
2. Identify opportunities, threats and risks	2.1. Opportunities for the group to commence new projects or activities are identified and submitted to the committee. 2.2. Threats to the ongoing operation of the group are identified and raised at committee meetings. 2.3. Risks associated with the group's activities and ongoing operation is identified. 2.4. Risks and proposed risk control measures are submitted to the committee.
3. Participate in board/committee meeting	3.1. Committee agendas are reviewed prior to meetings. 3.2. Agenda items and reports to committee are submitted as required. 3.3. Committee meetings are attended and issues discussed as placed on the agenda or as modified. 3.4. Good communications are established and maintained with other committee members to ensure competent management of group affairs. 3.5. Personal observations and concerns including opportunities, threats and risks are raised at committee meetings. 3.6. Actions are taken on personal commitments made at committee meeting and reported to the committee.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
prepare brief verbal and written reports contribute to conflict resolution requires knowledge of relevant legislation, basic financial statements, committee meeting and members meeting procedures, objectives and rules of association and community goals and plans, and diversity in community and range of views and goals use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
requirements of relevant legislation interpretation of basic financial statements requirements of programs committee meeting and members meeting procedures objectives and rules of association basic management practice including practices in employing people community goals and plans diversity in community and range of views and goals Occupational Health and Safety (OHS) and corporate governance legislation and codes of practice pubic safety requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: complete a checklist for association governance covering meeting procedure, finances, staff management, legislative compliance, ethical conduct and community consultation conduct a SWOT analysis for the associations operations participate in board/committee meetings.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Areas of employee supervision may include:	direct supervision and appropriateness recruitment of paid employees and volunteers appraisal of paid employees including any disciplinary actions employment conditions including remuneration and benefits training provided relationships and cooperation between employees employees and volunteers committee.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF405A Develop community networks

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers developing community networks and defines the standard required to: identify groups in the community and key contacts within the community; investigate equity requirements and cultural protocols for dealing with community groups; establish networks of common interests through individual contacts and contacts with other groups; promote land management activities and issues to community groups through networking; document networks and community contacts to provide a consultation mechanism for land management programs.

Application of the Unit

Application of the unit	This unit applies to those who develop relationships that support the establishment and development of the group and provide support from within the community for the group.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Make contacts within community	1.1. Connections are made through business, social and personal contacts and programs to the community. 1.2. Connections are identified for the potential in regard to some group program or activity. 1.3. Plans for developing contacts and relationships are formulated in conjunction with relevant group members and leaders. 1.4. Equity requirements and cultural backgrounds of people being contacted are respected. 1.5. Appropriate cultural protocols are observed to establish positive contacts. 1.6. Appropriate mechanisms are followed to establish contacts with Indigenous communities. 1.7. Community requests for information on or participation in programs or activities are addressed to promote the group(s) and program.
2. Form and create links	2.1. Contact is developed through promotional activities, programs and activities of mutual interest to community members and groups. 2.2. Activities, programs and personal contact are structured to allow trust and understanding to develop within group and community. 2.3. Working relationships are developed in areas of common interest and goals to bring benefit to all parties. 2.4. Feedback on programs and community group activities is sought from participants and community, and used to modify their application. 2.5. Appropriate records are developed to maintain ongoing contracts and relationships.
3. Build networks	3.1. Individual contacts and contacts with other groups are used to establish networks of common interest. 3.2. Programs and activities are reviewed to incorporate networks and the network resources in areas of common interest and goals. 3.3. Progress in establishing links and networks is evaluated and opportunities for further action are identified. 3.4. Relationships and networks are managed to ensure compliance with cultural protocols and with agency/enterprise procedures and guidelines.
4. Report on community liaison	4.1. Community liaison activities are evaluated in terms of their costs, benefits to the group(s) program and contribution to the community. 4.2. Reports on community liaison activities are prepared and submitted in line with group and program/agency guidelines.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify community cultures and goals use manual or electronic index systems give presentations to diverse groups of people handle contentious issues raised by others in conjunction with strong views use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
community structures, organisations and cultures relevant government community action program(s) process of delivery of program(s) broad Australian and regional history current social and environmental affairs for local community and wider region rural industry operations and structures (for rural programs) relevant legislation affirmative action and anti-discrimination policies occupational health and safety requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify groups in the community and key contacts within the community investigate equity requirements and cultural protocols for dealing with community groups establish networks of common interests through individual contacts and contacts with other groups promote land management activities and issues to community groups through networking document networks and community contacts to provide a consultation mechanism for land management programs.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Networks may include:	the range of business and community networks associated with agriculture, horticulture and land management.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF407A Obtain resources from community and groups

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers obtaining resources from community and groups and defines the standard required to: develop a list of resources required to carry out a project or function; identify resources that may be able to be donated, purchased or borrowed from community; apply for access to resources from community with details of proposed use and justification; negotiate use of resources in a way that maintains community support; document the use of resources as part of project management and to allow acknowledgement of community contribution.

Application of the Unit

Application of the unit	This unit applies to those who source resources from within the community and group to support Landcare or similar group activities and projects.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify potential resources	1.1. Potential resources in the group, community and agency are identified to match project requirements as documented in plan. 1.2. Likely conditions under which alternative resources can be sourced are identified to determine suitable sources and conditions of sourcing.
2. Seek commitment of resources	2.1. Owners of resources are approached to discuss resource availability and conditions of availability. 2.2. Costs of alternative arrangements are reviewed in context of the project or group budget to determine which arrangements can be accepted or renegotiated. 2.3. Arrangements are reached with resource owners on the use of resources within overall project plan and budget. 2.4. Approach and relationship with resource owners caters for range of viewpoints to ensure a positive image of program is maintained.
3. Coordinate use of resource	3.1. Provision of resources is coordinated to suit project and project plan and any changes in timing and availability of complementary resources. 3.2. Use of resources is documented to program and project requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify potential resources seek commitment of resources and coordinate use of resources negotiate and complete agreements apply networking strategies develop alternative plans use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
project resource requirements task analysis, including hazard and risk analysis occupational health and safety and public safety obligations network of resources in the community program guidelines project contract group liability basic skills analysis licensing requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: develop a list of resources required to carry out a project or function identify resources that may be able to be donated, purchased or borrowed from community apply for access to resources from community with details of proposed use and justification negotiate use of resources in a way that maintains community support document the use of resources as part of project management and to allow acknowledgement of community contribution.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Resources may include:	the range of resources that can be sourced from the community or group covering paid, trainee and volunteer labour labour and equipment from clients equipment borrowed, hired and bought materials bought, donated and discounted Occupational Health and Safety (OHS) equipment may include the discussion and negotiation of what volunteers will do and with whom.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF408A Promote community programs

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the promotion of community programs and defines the standard required to: identify the potential of a program to appeal to sections of community or industry based on benefits and costs; identify communication channels appropriate for promotion; present in a range of direct promotional situations; develop promotional materials including a range of audio/written/graphic materials; evaluate the promotion program based on stakeholder feedback and effectiveness; respond to queries and enquiries generated by the promotion program.

Application of the Unit

Application of the unit	This unit applies to those who promote community Landcare programs or similar, which raise public interest and commitment and attract users, clients or customers of the program and group services.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify target markets	1.1. Potential of program to appeal to sections of community or industry is identified in terms of benefits and costs. 1.2. Sectors of local community and industry that are potential users/customers/audiences of program are identified. 1.3. A plan to promote program and/or local projects and/or group activities is developed in conjunction with other communication activities.
2. Develop promotional materials	2.1. Range of promotional channels to reach target sectors is identified. 2.2. Promotional materials to suit promotional channels and target sectors are sourced or developed. 2.3. Impact of promotional materials is tested with group or community members. 2.4. Specialist marketing support is obtained to address specific marketing issues within budget, and program and agency guidelines.
3. Promote program to potential users	3.1. Potential users of program and services are approached through promotional channels and directly. 3.2. Impact of promotional activities is assessed to determine any changes required. 3.3. Promotional plan and activities are adjusted to achieve an improved impact.
4. Obtain commitment to use program services where appropriate	4.1. Proposals for delivery of program services are presented to interested potential users in terms of benefits, costs and other factors. 4.2. Issues raised by potential users are addressed to overcome objections. 4.3. Commitments to use program services or support program are obtained to agency or program guidelines.
5. Respond to enquiries	5.1. Enquiries by members of community, industry and program are addressed in terms of good customer service and to program and agency guidelines. 5.2. Records are kept of contacts, enquiries and presentations for reporting and follow-up. 5.3. Enquiries and presentations are followed up to obtain commitments to program services and objectives.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
develop a promotional plan develop a range of written/graphic materials present in a range of direct promotional situations present a specific proposal overcome objections maintain office records, especially of programs, enquiries, contacts and presentations use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
program services, objectives, goals and guidelines group goals and plans project and other activities basic marketing principles local advertising channels local or regional community and industries.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify the potential of a program to appeal to sections of community or industry based on benefits and costs identify communication channels appropriate for promotion present in a range of direct promotional situations develop promotional materials including a range of audio/written/graphic materials evaluate the promotion program based on stakeholder feedback and effectiveness respond to queries and enquiries generated by the promotion program.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Programs may include:	Commonwealth Government community programs under the Natural Heritage Trust Rural Industry programs business programs State Government community programs related to the environment.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF409A Participate in assessments of project submissions

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of participating in the submission assessment process at regional and State/Territory levels for public-funded community programs. It requires the ability to participate in committees, appropriately question and discuss cultural and social issues, rank competing projects, and maintain probity of the assessment. Participating in assessments of project submissions requires knowledge of rural industries and/or natural resource management principles, scope of programs, regional areas, community and issues in areas of communities.

Application of the Unit

Application of the unit	This unit applies to those who participate in the submission assessment process at regional and State/Territory levels for public-funded community programs.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Research the applicable program guidelines	1.1. Policy and program information required to participate in the assessment of projects within a region or State/Territory is obtained and reviewed. 1.2. Own role and responsibilities are identified within applicable program guidelines and legislative requirements. 1.3. Own knowledge of policy and program information and legislative requirements is built through involvement in development activities to achieve an understanding of the program aims and goals. 1.4. Changes in policy and program information are identified for impact on assessment processes.
2. Review the submissions	2.1. Project submissions are reviewed prior to the assessment committee meeting in the context of policy and program information. 2.2. Personal review and ranking of projects is completed in preparation for the assessment committee meeting, in accordance with program guidelines.
3. Participate in committee assessment process	3.1. Projects which meet program guidelines are identified by the committee for further assessment. 3.2. Submissions seeking further funding for existing projects are identified and reviewed under separate criteria according to program guidelines. 3.3. Assessments of projects, which have been processed through a local or regional assessment panel, are given a balanced consideration to manage the time taken on the assessment, and to ensure equity and fairness in the process. 3.4. Projects are reviewed and ranked by the committee in terms of the priorities and other factors defined in the program guidelines. 3.5. Active listening approaches and appropriate questioning techniques are used to develop an understanding and a team approach across a diverse committee/panel. 3.6. Projects are selected for recommendation in accordance with program guidelines and available funds.
4. Maintain probity of assessment	4.1. Confidentiality requirements of the assessment process are maintained. 4.2. Ethical and legislative standards and procedures of the assessment process are followed.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
participate in committees understand team development rank competing projects use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
rural industries and/or natural resource management principles scope of programs regional areas, community and issues in areas of communities wide understanding of legislative and program guidelines at appropriate local, regional and State levels. project assessment processes program probity requirements awareness of diversity in community relevant legislation.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: use monitoring techniques suitable for the environment and species install and use monitoring equipment develop systems to capture, maintain and analyse data make observations and record data on species diversity and abundance review data to ensure the monitoring process is correctly targeted and implemented.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Submissions may include:	a community group or a number of community groups. Submissions may be for a local area or for a wider region, and may incorporate funding from more than one program.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF410A Support individuals in resource management change processes

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers supporting individuals in resource management change processes and defines the standard required to: assess the resource management change and its potential impact on individuals; predict issues that are likely to arise from change, based on community feedback and statistical information; provide information and support to individuals and families facing resource management changes; review the methodology and effectiveness of support to improve support services for resource management change.

Application of the Unit

Application of the unit	This unit applies to persons who provide support for a person or business to change their management of resources within the context of the program.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify change processes	1.1. Changes that will impact individuals' and families' business operations and private lives are identified to assess their impact. 1.2. Impacts are assessed in terms of the degree of impact on businesses and personal lives.
2. Conceptualise impact of changes	2.1. Discussions are initiated with individuals and families to identify their life-style, values and views on resource management and program issues to identify potential for change. 2.2. Potential difficulties individuals and families may have in implementing change in their business and private lives are identified. 2.3. Appropriate information and support approaches that address potential difficulties and are inclusive of cultural and equity are identified as part of change process.
3. Implement support techniques	3.1. Information is obtained to support individuals and families facing change. 3.2. Information is provided in appropriate format and context to support individuals and families considering the change. 3.3. Individuals and families are given positive encouragement and support as they consider and implement change. 3.4. Support approach and information given is provided in a culturally sensitive and equitable manner. 3.5. People are invited to seek additional assistance and provided with avenues of assistance where this will assist in their management of change.
4. Review support outcomes	4.1. Results of support provided are progressively assessed in terms of resources spent, change achieved and potential for further change. 4.2. Support approach is modified in light of results.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify change processes conceptualise impact of changes conduct informal discussions/interviews develop networks implement personal support techniques and processes review support outcomes use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
relevant rural business practices and best practice within local context local natural resource management issues community lifestyle and practices, some with impact on natural resources relevant approaches to different cultures change management theory and practices action learning approaches networks of assistance.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: assess the resource management change and its potential impact on individuals predict issues that are likely to arise from change, based on community feedback and statistical information provide information and support to individuals and families facing resource management changes review the methodology and effectiveness of support to improve support services for resource management change.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Change processes may include:	a range of contexts covering business practice to conserve natural resources in both personal living and organisational activities.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF411A Develop approaches to include cultural and human diversity

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers developing approaches to include cultural and human diversity and defines the standard required to: identify the range of cultural and social groups in a land management area; determine the linkages and potential impacts between natural resource issues and cultures; negotiate and maintain cultural protocols for dealing with land management issues; develop working relationships with representatives of cultural groups; and facilitate the involvement of culturally diverse groups in community issues related to land management.

Application of the Unit

Application of the unit	This unit applies to those whose job role includes identifying and accessing culturally diverse groups in the community so that they are included in program development and implementation. A high level of cultural awareness and the need to observe cultural protocols are important parts of the process. Note: for indigenous contexts, the delivery and assessment against this unit must comply with community protocols and guidelines and be supported by elders and custodians of country.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify potential for cultural diversity	1.1. Information on the population is used to identify the range of cultural diversity. 1.2. Potential involvement of individuals and groups of people are identified in the context of the program. 1.3. Adjustments to program and program promotional materials are identified to meet cultural frameworks of different peoples.
2. Develop processes to include culturally diverse groups	2.1. Cultural protocols are identified to ensure contacts with individuals/communities are successful. 2.2. Key persons who may influence relationships are identified. 2.3. Steps to develop and maintain contact with culturally diverse groups are formulated in line with understanding of the cultures, goals of the relationship, and any relevant enterprise guidelines. 2.4. Processes are inclusive of an equitable involvement of various sections of the community and their perspectives.
3. Communicate potential and support for culturally diverse group	3.1. People and groups of culturally diverse background in the area are approached to promote their potential involvement in groups and programs in line with formulated steps. 3.2. Potential of program and group activities is communicated in a culturally relevant manner. 3.3. Approaches are adjusted in light of any new information on cultural groups and protocols. 3.4. Links between individuals and culturally diverse groups are facilitated to ensure good community relationships and development of the program.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
flexibility in the application of program guidelines and policy conflict resolution negotiation skills use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
sources of culturally relevant materials and verbal information understanding of indigenous peoples and history cultural protocols and perspectives relevant legislation and guidelines principles of equal opportunity and affirmative action current relationships between culturally diverse groups in the area understanding of the role of various sections of the community in historical and relationship terms.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify the range of cultural and social groups in a land management area determine the linkages and potential impacts between natural resource issues and cultures negotiate and maintain cultural protocols for dealing with land management issues develop working relationships with representatives of cultural groups facilitate the involvement of culturally diverse groups in community issues related to land management.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Culturally diverse groups include:	indigenous peoples immigrant peoples of overseas birth people born in Australia who conform with overseas cultures, practices and beliefs in part or in full, and male and female perspectives in the communities.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF412A Coordinate board/committee elections

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers coordinating board/committee elections and defines the standard required to: seek and check nominations; conduct elections and monitor voting irregularities; deal with complaints and grievances about the election process; record and declare results.

Application of the Unit

Application of the unit	This unit applies to community program leaders who coordinate committee or board elections for an unincorporated group or incorporated association.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Seek nominations	1.1. Election requirements required under the rules and past practice are identified to establish correct election procedures. 1.2. Nominations are called for officers and committee positions that will become vacant according to the group/association rules and practice. 1.3. Nominations are checked for validity according to the group/association rules and practice. 1.4. Procedures to fill positions where there are no nominations are implemented according to the group/association rules and practice.
2. Conduct elections	2.1. Nominations for uncontested positions are declared filled according to the group/association rules and practice. 2.2. Election date is set according to group/association rules and practice. 2.3. Ballot papers are prepared according to the number of nominations and the voting method described in the group/association rules and practice. 2.4. Voting is managed to ensure a fair ballot by persons eligible to vote according to the group/association rules and practice. 2.5. Any voting irregularities are assessed for impact on result, with any invalid elections being declared void.
3. Promote a positive election atmosphere	3.1. Positive attitude of co-operation between candidates is promoted to maintain group harmony. 3.2. Issues and complaints are addressed in a positive manner according to the rules, to ensure group satisfaction with the election process. 3.3. Minority interests are facilitated to ensure equitable representation.
4. Declare results	4.1. Votes are counted using a counting method that ensures a fair count according to the group/association rules and practice. 4.2. Results are announced or provided to the group/association chair according to the group/association rules and practices. 4.3. Records of results are completed according to group/association rules and practice. 4.4. Grievances are addressed according to articles of association, group rules and practice.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
seek nominations conduct elections declare results use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
articles, rules and practice of the group election procedures used by other groups and in other voluntary organisations voting method to be used understanding of range of community perspectives and perspectives brought by individuals to group.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: seek and check nominations conduct elections and monitor voting irregularities deal with complaints and grievances about the election process record and declare results.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Requirements may include:	vacancies procedures for election eligible persons time between elections as defined in the rules or practice.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF413A Service committees

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers service committees and defines the standard required to: organise formal meetings; prepare business papers and additional information for meetings; conduct meetings and carry out follow up actions; plan other events for a committee; maintain records, including the operating budget, for a committee.

Application of the Unit

Application of the unit	This unit applies to community program leaders who organise meetings for committees and sub-committees at the group and regional levels to support the operation of community groups.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Organise meetings	1.1. Purpose of meeting(s) is clarified with the chair, secretary or coordinator. 1.2. Schedule of meetings is prepared and maintained in line with any group, regional and/or agency requirements. 1.3. Venue and date of meeting is organised according to meeting schedule, group or regional requirements and within any budget constraints. 1.4. Participants are advised of any changes to original meeting details. 1.5. All appropriate individuals are advised of details of meetings and followed up for confirmation of attendance according to instructions. 1.6. Any apologies are accepted and accurately recorded for presentation at meeting. 1.7. Meeting room is set up in a timely manner to suit arrangements and according to instructions.
2. Prepare business papers for meetings	2.1. Notice of meeting and agenda are accurately prepared to instructions and details provided. 2.2. Reports required for meeting are prepared or collated as appropriate. 2.3. All business papers are distributed to appropriate individuals following established group or regional meeting guidelines.
3. Record and produce minutes of meeting	3.1. Notes are taken of meeting activities and decisions to ensure an accurate record of meeting. 3.2. Minutes of the meeting are produced in required format to provide an accurate account of meeting. 3.3. Minutes are checked for accuracy, approved and distributed to instructions.
4. Follow up after meetings	4.1. Action lists on work following from meetings are prepared according to instructions. 4.2. Requests for information from group members or officers are dealt with promptly and accurately. 4.3. Correspondence associated with meetings is dealt with in a timely manner according to instructions.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
use office equipment, such as computers, photocopiers and facsimiles plan events manage budgets use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
meeting procedures, both formal and informal agency guidelines where applicable or instructions relevant program and incorporation requirements for group where applicable local facilities for meetings local arrangements for authorising expenditure local community and activities office and related business procedures Occupational Health and Safety (OHS) and public safety requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: organise formal meetings prepare business papers and additional information for meetings conduct meetings and carry out follow up actions plan other events for a committee maintain records, including the operating budget, for a committee.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Service may include:	meetings including group management meetings, group general or annual meetings training/extension sessions sub-committee meetings related to a project or other specific activity regional meetings for coordination or for management of regional plan agency related meetings associated with management of program.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF414A Coordinate fund-raising activities

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers coordinating fund-raising activities and defines the standard required to: present ideas for fund-raising at meetings; approach and enlist support of volunteers; coordinate committees/teams and the sites and resources required for fund-raising; coordinate activities and implement general risk management.

Application of the Unit

Application of the unit	This unit applies to community program leaders who coordinate fundraising activities for local Landcare community groups or programs.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Seek fundraising ideas	1.1. Requirements for funds are identified to determine extent of fundraising. 1.2. Successful fundraising activities used by this or other groups are identified for further investigation. 1.3. Potential new fundraising activities are compared to existing methods to determine preferred fundraising activities. 1.4. Potential fundraising ideas are reviewed in conjunction with other leaders to identify preferred fundraising activity(s). 1.5. Views of individuals in groups are considered in determining preferred fundraising activities.
2. Select and develop ideas	2.1. Required resources and potential net income from preferred fund raising activities are estimated. 2.2. Selected fundraising activities are submitted with reasons to group for approval according to group practices to obtain group agreement.
3. Conduct fundraising	3.1. Volunteers to manage and/or support required activities in fundraising program are sought and duties negotiated. 3.2. Volunteers required to organise fundraising are organised into committee and/or teams. 3.3. Fund raising activities comply with public safety, occupational health and safety, and other legislative and local government requirements. 3.4. Fundraising activities are supervised according to group requirements to ensure optimum return for group with available resources, and to present a positive image of the group. 3.5. Cash handling procedures are used to ensure security of money collected. 3.6. Sites of activities are checked to ensure they are tidy to requirements before and after. 3.7. Results from fundraising activities are recorded for review.
4. Review results	4.1. Results are reviewed and submitted to group for discussion. 4.2. Discussion on relative value of fundraising activities and potential suitability for future is coordinated. 4.3. Results and review are submitted to group management committee for noting, recording and further action.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
presentation of ideas at meetings approach and enlist support of volunteers coordinate committees/teams negotiate for sites and resources plan and coordinate activities implement general risk management use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
network to seek ideas group practices/protocols scope of acceptable activities within various cultures/groups in the community budgets for management of costs basic money/cash handling and recording of expenses and income summarising results of activities basic financial statements public safety Occupational Health and Safety (OHS) approaches and procedures relevant local government by-laws permits required for some fundraising activities meeting procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: present ideas for fund-raising at meetings approach and enlist support of volunteers coordinate committees/teams and the sites and resources required for fund-raising coordinate activities and implement general risk management.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Fund raising activities may include:	activities with the potential to provide a source of funds for the groups operation, from the group members, contacts of the group members, or from the wider community activities seeking donations, payment for goods and services provided and funds from social activities such as local events, stalls and large scale community events activities combined with promotion or sponsorship at community events to promote group, projects and/or program.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF415A Coordinate social events to support group purposes

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers coordinating social events to support group purposes and defines the standard required to: facilitate small ad-hoc groups to complete activities; coordinate group officers to perform appropriate roles in events; plan and follow-up tasks to be completed for the social event.

Application of the Unit

Application of the unit	This unit applies to community program leaders who coordinate social events in the context of a workplace or a community group as a method of creating community interest in a Landcare program.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan social events	1.1. Place of social events within group's activities is identified to ensure contribution to group goals. 1.2. Group members' preferences for activities and frequency are obtained to obtain their support. 1.3. Concept, timing and resources required for social event are developed in cooperation with others to suit members' wishes and any community involvement. 1.4. Community views and safety issues are reviewed to ensure risk to group image and public safety is managed. 1.5. Social event is promoted to members and relevant section of the community. 1.6. Personnel and required resources are coordinated for availability at social event.
2. Coordinate activities	2.1. Location of social activity is prepared to cater for activity and people. 2.2. Coordination between people assisting in the social event is facilitated to provide a pleasant environment consistent with purpose of activity. 2.3. Availability of resources is checked to ensure event will occur as planned. 2.4. Shortages in personnel and resources are managed to minimise impact on social event. 2.5. Visitors to events and members are welcomed and introduced to others to develop positive social environment. 2.6. Personnel are coordinated to restore location of social activity to its original condition. 2.7. Members' opinions of event are obtained to determine whether even should be repeated or altered.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
facilitate small ad-hoc group to complete activities coordinate group officers to perform appropriate roles in events timely plan and follow-up tasks to be completed for event manage any conflict use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
basic catering requirements resources available in the community basic costing for events basic money handling and group financial procedures resources required for different types of events negotiation of arrangements with caterers, hotels and clubs hiring and borrowing equipment group goals and aim of events community views and cultures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: facilitate small ad-hoc groups to complete activities coordinate group officers to perform appropriate roles in events plan and follow-up tasks to be completed for the social event.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Purposes for social events may include:	the promotion of a Landcare group or similar the promotion of projects and programs to a community to attract new members to celebrate an event to develop group cohesiveness to provide an occasion for dignitaries to meet members and community.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF416A Present proposed courses of action to meeting

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers presenting proposed courses of action to meeting and defines the standard required to: seek information from sources of knowledge and advice; develop solutions on own or in small groups; design a course of action and documentation; present recommendations to a meeting.

Application of the Unit

Application of the unit	This unit applies to community program facilitators.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop course of action and documentation	1.1. Course of action related to goal, action strategy, project or issue is identified to solve a problem or to advance the group. 1.2. Alternative courses of action are identified and compared to proposed course of action to find best alternative. 1.3. Known legislative and ethical requirements and diverse viewpoints are identified for inclusion in course of action. 1.4. Reason(s) for proposed course of action are identified including costs and benefits, for inclusion in presentation.
2. Present recommendation(s)	2.1. Recommendations are presented to committee with reasons for approval. 2.2. Reasons for selection of preferred course of action over alternatives are presented to committee as required for its consideration.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
seek information from sources of knowledge and advice develop solutions on own or in small groups develop course of action and documentation prepare presentation on course of action with supporting reasoning and information present recommendations to a meeting use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
sources of knowledge and advice appropriate to submission, e.g., library, coordinator/leader structure for presenting reasoned submissions basic brainstorming techniques basic costing basic cost/benefit analysis cultural viewpoints in the community.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: seek information from sources of knowledge and advice develop solutions on own or in small groups design a course of action and documentation present recommendations to a meeting.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Actions may include:	formal or semi-formal presentations to a meeting to obtain consent for a course of action or as part of a program submission.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF502A Facilitate development of group goals and projects

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers facilitating development of group goals and projects and defines the standard required to: identify and discuss land management issues with local groups; work with groups to identify local actions that they can become involved in to promote improved land management outcomes; provide support to a group in preparing project proposals and submissions.

Application of the Unit

Application of the unit	This unit applies to those dealing with groups and communities involved in a Landcare or similar program and covers the facilitation role to assist a group to develop its direction and role in terms of goals, action plans and projects, and to prepare submissions for funding on relevant projects.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Promote the identification of environmental issues	1.1. Group members are encouraged to identify local environmental issues within the context of the group's activities and program scope. 1.2. Identified issues are developed in terms of the problem(s), the cause(s), and actions required. 1.3. Group members are given opportunities to learn about environmental matters and to acquire additional related skills.
2. Facilitate development of priorities for action	2.1. Group members are facilitated to develop potential action strategies from identified issues to comply with program scope. 2.2. Different action strategies are given priorities in terms of members' interests and skills, the impact in terms of solving environmental issues and promotion of solutions to environmental issues, and compliance with the program guidelines. 2.3. Facilitation processes used are sensitive to the level of group development.
3. Facilitate development of goals	3.1. Group members are facilitated to develop goals of the group in terms of the locality and region environmental contexts, and to link these to action strategies to develop a cohesive action plan. 3.2. Group is encouraged to document their goals and action strategies and to obtain membership approval. 3.3. Group is encouraged to review previous goals and action plans as part of the development of new goals and action plans. 3.4. Role of facilitator/coordinator in group development and management is clearly identified to reduce unrealistic expectations and conflict. 3.5. Minority views and interests are managed to ensure group cohesion is maintained. 3.6. Group is facilitated to develop its goals and projects within its rules of association and program guidelines. 3.7. Goals and action strategies are correlated to regional plans and initiatives.
4. Support group to identify and evaluate potential projects	4.1. Group is facilitated to identify a range of potential projects within goals and action strategy. 4.2. Group is facilitated through an evaluation process of alternative projects to determine: compliance with members' interests and skills, project scope within the resources of the group or network of regional groups, compliance within program scope, available funding and potential for acceptance. 4.3. Group is encouraged to review the results of previous projects and submissions for funds as part of the development of new projects. 4.4. Facilitation process is sensitive to individual members viewpoints, perspectives and cultures, and considerate of community goals and plans to manage any potential conflict.
5. Support group in development of project proposals and submissions	5.1. Group is facilitated to develop broad project plan within program guidelines and to develop costing. 5.2. Group is assisted to prepare project proposal in terms of the program requirements and to complete submission for lodgement by the due date to the authorities. 5.3. Group is assisted to document project evaluation requirements in accordance with program and proposal requirements. 5.4. Relevant information is sourced to assist the group in the submission.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
facilitate groups present to groups develop strategic plans promote the identification of land management issues assist in setting priorities for action support a group to identify and evaluate potential projects use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
the range of group facilitation styles previous group history regional and national environmental issues regional community, groups and cultures local and broader politics strategic planning principles program guidelines national, State and regional funding priorities legislative requirements community and sector perspectives.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify and discuss land management issues with local groups work with groups to identify local actions that they can become involved in to promote improved land management outcomes provide support to a group in preparing project proposals and submissions.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Goals, action plans and projects may range from:	a small area to a sub-catchment plan.
Environment issues for this standard may include:	issues associated with the preservation of quality of soil, water and air, with protection of ecosystems or species, or the management of disturbance or degradation.
Group activities may include:	previous and current range of activities of group interests expressed by group members who may be independent or in co-operation with other groups may relate to small area up to a sub-catchment plan, may address one or more issues.
Stakeholders may include:	indigenous cultures.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF503A Promote group formation and development

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the promotion of group formation and development and defines the standard required to: investigate forming a group to progress a land management issue or project; promote the land management initiative to assist group formation and gain support from existing groups; use activities to facilitate group formation and bonding and to attract new members; respond to and solve conflict constructively; deal with groups with appropriate regard for cultural issues, equity and disability.

Application of the Unit

Application of the unit	This unit applies to those who bring people together to form and strengthen a Landcare group or similar, its processes and outcomes.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify potential for group	1.1. Community research is carried out to determine potential interest in forming group in a locality or region. 1.2. Members of existing groups are encouraged to use their networks of contacts to promote the group and program, and to obtain new members.
2. Develop approach to create and maintain interest	2.1. Community organisations and media are identified as potential avenues for promotion. 2.2. Program is promoted in region or locality to create interest in it and its objectives. 2.3. Approaches to diverse sections of the community are modified to cater for their perspectives and cultures. 2.4. People interested in forming new groups are brought together to explore their potential.
3. Communicate group potential and achievements	3.1. Environmental issues that have the potential to be addressed by the community and group are identified and promoted to raise interest. 3.2. Group and regional achievements are recorded and used to promote the group and the program. 3.3. Any tension and/or conflict between people in group formation and development is identified and addressed using appropriate and consistent conflict resolution approaches.
4. Enlist members and volunteers	4.1. Contacts are invited to join the group and program to increase community involvement and resources. 4.2. Interests and skills of community members are identified to introduce them to relevant program activities and others with mutual interests. 4.3. People who wish to form new groups are given advice, support and access to information and program resources to form the new group. 4.4. Approaches and dealings with individuals and groups include appropriate regard for cultural issues, equity and disability. 4.5. Minority interests within the group are managed to develop group cohesiveness in line with program requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify the potential for the group facilitate groups speak and present in public use the media develop approaches to create and maintain interest facilitate meetings and discussion during group formation and development phases facilitate formation and development of committees attract members and volunteers use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
sources of local information environmental issues structure and operation of community organisations range of one to one presentation methods range of group presentation methods group formation processes public relations principles principles of negotiation and conflict resolution program objectives, scope and guidelines agency procedures and related requirements public safety requirements local media outlets public relations principles legislative, agency and program requirements including occupational health and safety, equal opportunity and special requirements to support women, migrants and indigenous peoples principles of negotiation and conflict resolution.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: investigate forming a group to progress a land management issue or project promote the land management initiative to assist group formation and gain support from existing groups use activities to facilitate group formation and bonding and to attract new members respond to and solve conflict constructively deal with groups with appropriate regard for cultural issues, equity and disability.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Groups may include:	Landcare Bushcare Rivercare other community groups associated with restoration and rehabilitation projects.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF504A Support group and community changes in resource management

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers supporting group and community changes in resource management and defines the standard required to: identify required or impending changes and potential impacts on a group or community; develop change management strategies to deal with potential change issues; distribute information about changes and provide advice and response to queries; facilitate a group through a process of change.

Application of the Unit

Application of the unit	This unit applies to those who support change management processes in a group and community context.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify changes occurring at group and community levels	1.1. Changes occurring or due to occur at group and community level due to voluntary initiatives or legislative requirements are identified in terms of impact.
2. Identify potential impacts and reactions	2.1. Potential impact of changes and reactions at group and community level are identified. 2.2. Support in terms of change management initiatives that may be required to implement change in the group or community is identified. 2.3. Cultural and sector perspectives and viewpoints are identified to address different reactions to change.
3. Facilitate change management processes	3.1. Information related to the changes is distributed in terms that assist understanding and acceptance. 3.2. Group is facilitated to develop understanding of change, to manage reactions and to develop response(s). 3.3. Group is encouraged to develop and implement a plan to address change and its impacts.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
make formal and informal presentations manage minority viewpoints and interests chair meetings lead discussion groups prepare materials that target specific issues, especially in plain English for diverse groups. use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
change management theories at individual and group level meeting procedures local networks and groups community viewpoints and cultures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify required or impending changes and potential impacts on a group or community develop change management strategies to deal with potential change issues distribute information about changes and provide advice and response to queries facilitate a group through a process of change.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Change management may be brought about and include:	consultation provision of information negotiation provision of alternative operating methods identification of people requiring individual support.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF505A Contribute to regional planning process

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers contribution to a regional planning process and defines the standard required to: participate in panels and group discussion on the planning process; collect information on local land management issues and relate to economic, industry and social factors; submit views on natural resource management priorities and solutions; review draft plans in terms of impact on the local and wider region to identify deficiencies and propose solutions; participate in community consultation.

Application of the Unit

Application of the unit	This unit applies to those whose job role requires them to contribute to and assist in the regional planning process under the broad direction of technical specialists, facilitator and/or group and panels.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Participate in panels and group discussion on the planning process	1.1. Natural resource management issues, economic and social factors, and potential solutions/directions are submitted to panels/groups for discussion. 1.2. Contributions to discussions and panels/groups are positive to assist panel/group to develop course of action and recommendations. 1.3. Contributions to discussions and panels and groups are structured to comply with legislative, program and agency requirements.
2. Collect data and background information	2.1. Information on local natural resource management issues is collected through monitoring and surveys conducted in conjunction with local groups, projects and programs. 2.2. Arrangements are made for additional data on natural resource management issues and associated economic, industry and social factors to be collected for input into analysis and the planning process.
3. Contribute to the plan	3.1. Local natural resource management issues are highlighted to the planning team for inclusion in planning considerations. 3.2. Relationship between local and wider issues is explored to submit views on natural resource management priorities and solutions. 3.3. Draft plans are reviewed in terms of impact on the local and wider region to identify deficiencies and propose solutions. 3.4. Participation in community consultation assists the facilitator/regional planner to obtain feedback on the draft plan. 3.5. Proposals for improvement to draft plans are based on natural resource management within relevant economic, industry and social contexts.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
interpret technical advice. research information. establish data collection processes. use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
local community including economic, industry and social factors. group development. natural resource management issues for local area/region. legislative, program and other requirements for regional plans and the planning process. regional planning concepts. natural resource management processes. consultation approaches. cross cultural and cultural factors relevant to social structures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: participate in panels and group discussion on the planning process collect information on local land management issues and relate to economic, industry and social factors submit views on natural resource management priorities and solutions review draft plans in terms of impact on the local and wider region to identify deficiencies and propose solutions participate in community consultation.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Land management issues may include:	damage to natural resources activities or lack of activity causing ecosystems operating outside their natural states risk of damage and degradation to natural resources restoration of degraded areas.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF506A Manage the incorporation of a group

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers managing the incorporation of a group and defines the standard required to: identify association requirements; seek incorporation approvals; execute incorporation requirements.

Application of the Unit

Application of the unit	This unit applies to those whose job role includes coordinating activities related to the conversion of an unincorporated group into an incorporated entity.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify association requirements	1.1. Legislative requirements for incorporation are obtained from relevant authorities. 1.2. Readiness of group to proceed with incorporation is assessed against program and legislative requirements. 1.3. Appropriate government agency and legal advice is sought during incorporation procedures. 1.4. Changes required in group structure, membership and operating processes are documented for presentation to the group.
2. Seek incorporation approvals	2.1. Consents of members and committee are obtained at the various stages of incorporation in accordance with legislative requirements. 2.2. Committee, public officer, treasurer, auditor and other officers are elected or appointed in accordance with proposed association rules. 2.3. Consent to apply for incorporation and to advertise group's intention is obtained from membership in accordance with legislative requirements.
3. Execute incorporation requirement	3.1. Group's objectives and operating rules are defined in accordance with the legislation and program guidelines. 3.2. Group name is selected and reserved in accordance with legislative requirements. 3.3. Appropriate notice of incorporation is given in accordance with legislative requirements. 3.4. Appropriate forms and fees are paid to implement incorporation according to legislative requirements. 3.5. Changes in association documents and processes are implemented in accordance with legislative requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
present proposals to group establish groups and operating procedures seek and interpret advice give instructions for preparation of documents resolve conflict use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
basic legal processes and related legislation reporting procedures for incorporated groups and for groups in programs basic organisational structures and processes basic financial processes incorporation principles and local legislation incorporation and reporting requirements of program establishment of groups and operating procedures basic management and probity principles.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify association requirements seek incorporation approvals execute incorporation requirements.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Groups may include:	community Landcare Bushcare Rivercare similar groups involved in natural area restoration and rehabilitation projects.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCCF601A Map regional issues and stakeholders

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of coordinating the development of regional plans in the context of natural resource management: review existing planning documents and sources of information to inform the plan; identify land management issues and potential solutions; identify stakeholders to form discussion groups and seek individual input to planning; organise for the collection and analysis of data to inform planning and monitor progress; work with stakeholders and technical advisers to develop goals and performance criteria; develop a draft plan for widespread consultation and feedback; finalise the regional resource management plan.

Application of the Unit

Application of the unit	This unit relates to the ability to scope requirements of a mapping process, determine regional boundaries, identify regional resource management issues, determine the stakeholders in a regional resource management planning process, and develop proposals for a regional plan.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Scope requirements	1.1. Reasons for development of a regional plan are determined to identify broad goals and legislative requirements. 1.2. Prior regional planning work is identified as input to proposed regional planning process.
2. Determine regional boundaries	2.1. Regional boundaries are determined from economic, environmental and social factors that will produce a coherent plan. 2.2. Economic, environmental and social factors that overlap the proposed regional boundaries are identified to develop a scope and weighting of the factors. 2.3. Prior plans and reports are reviewed to verify the suitability of the proposed regional boundaries. 2.4. Program requirements for the development of regional plans are met in the identification of regional boundaries.
3. Identify regional resource management issues	3.1. Regional natural resource issues are researched from prior documentation and from stakeholder views. 3.2. Economic, industry, environmental and social factors are included in research to assess current and potential impacts of the natural resource management issues. 3.3. The likely depth of research required is estimated to obtain sufficient information on issues for planning purposes.
4. Scope stakeholders in regional resource management planning process	4.1. Economic, industry, social and government activities are scoped to identify influential organisations, groups and people and their particular interests. 4.2. Organisations and groups are approached to determine their interests, viewpoints on natural resource management issues, and willingness to participate in regional planning process. 4.3. Nature of community involvement in planning process is identified from understanding of issues and community.
5. Develop proposal for regional plan	5.1. The objectives of the plan are reviewed after scoping to determine feasibility of proposed processes. 5.2. Proposal for a new or revised plan is developed to obtain funding. 5.3. Estimates are made of time to complete tasks including time for consultations and approvals, and including any discussion with Indigenous communities and groups. 5.4. Costs associated with development of regional plan are identified from preliminary research. 5.5. Proposal is prepared to address the requirements of program(s) and relevant legislation and agency policies and processes. 5.6. Proposal for regional plan is submitted for approval and funding according to agency and program procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
ability to conduct formal presentations research in economic, planning, environmental and social areas estimate costing use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
broad geographic indicators with particular emphasis on the region regional and rural planning concepts from town planning, rural industry planning, and natural resource planning perspectives impact of government processes and industry activities in social and economic terms. consultative techniques cross cultural and cultural factors relevant to social structures local government operations natural resource management and issues.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: review existing planning documents and sources of information to inform the plan identify land management issues and potential solutions identify stakeholders to form discussion groups and seek individual input to planning organise for the collection and analysis of data to inform planning and monitor progress work with stakeholders and technical advisers to develop goals and performance criteria develop a draft plan for widespread consultation and feedback finalise the regional resource management plan.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Issues and stakeholders may include:	the process of coordinating the development of regional plans in the context of natural resource management land management issues to be considered in the regional resource management plan including: damage to natural resources activities or lack of activity causing ecosystems to operate outside their natural states restoration of degraded areas risk of damage and degradation to natural resources.

Unit Sector(s)

Unit sector	Community coordination and facilitation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCHM201A Apply chemicals under supervision

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of applying chemicals under supervision using handheld or small powered equipment, and defines the standard required to: apply chemicals using handheld or small powered equipment; check, prepare, use and maintain application equipment and personal protective equipment; measure, mix, transport, handle store and dispose of chemicals and comply with Occupational Health and Safety (OHS), chemical label and Material Safety Data Sheets (MSDSs) requirements.

Application of the Unit

Application of the unit	This unit applies to working under supervision with reference to the product label, legislation and enterprise procedures. This unit may be deemed to have a time limit when used as part of an accreditation or licence process.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Check application and personal protective equipment	1.1. Carry out pre-operational checks of application equipment in accordance with manufacturer's specification and OHS requirements. 1.2. Prepare application equipment for use in accordance with manufacturer's specification and directions. 1.3. Identify and replace any damaged or worn components. 1.4. Check personal protective equipment in accordance with manufacturer's specification and OHS requirements.
2. Prepare application equipment	2.1. Apply label information regarding precautions for the chemical mix/substance being used. 2.2. Select and use appropriate personal protective and mixing equipment in accordance with MSDSs and chemical label. 2.3. Measure, mix and load chemical mix or substances in accordance with directions on chemical label. 2.4. Follow legislative and regulatory requirements regarding chemical use including OHS. 2.5. Confirm instructions from chemical MSDSs in the event of a spill. 2.6. Check that output of application equipment is correct and in accordance with application/spray plan.
3. Apply chemicals	3.1. Assess and record meteorological conditions and forecasts prior to and during application. 3.2. Select and use appropriate personal protective equipment in accordance with MSDSs and chemical label. 3.3. Apply chemical in accordance with the application/spray plan and/or instructions. 3.4. Assess and minimise risks to others, product integrity and the environment prior to and during application.
4. Finalise work	4.1. Clean and store Personal Protective Equipment (PPE) and application equipment in accordance with manufacturer's specification and OHS requirements. 4.2. Dispose of excess chemicals and use triple rinse drums in accordance with label and MSDSs requirements. 4.3. Complete incident reports as required in accordance with legislative and/or regulatory requirements. 4.4. Complete application records. 4.5. Store unused chemical/products in accordance with label requirements and MSDSs. 4.6. Adhere to all re-entry and withholding periods.
5. Transport and handle chemical	5.1. Confirm precautions for the transport and handling of chemicals. 5.2. Transport and handle chemicals in accordance with legislative and/or regulatory requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and adopt safe work practices conduct pre-operational checks of application equipment use and maintain personal protective equipment measure, mix and load chemical mixes use hand held and small powered application equipment relevant to the industry sector using safe and environmentally responsible work practices interpret labels, record relevant information and measure application amounts follow chemical label requirements and application/spray plan record activities and maintain records transport and handling techniques respond to emergencies and apply first aid in the event of pesticide poisoning use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
applied principles of Integrated Pest/Resistance Management structure of chemical label and MSDS types, applications, storage and fitting of personal protective equipment legislation and regulations including OHS and licensing requirements in relation to chemical use features and functions of a range of application equipment relevant to the industry sector risk factors including human and animal health, spillage and environmental principles of transport, handling and storage for chemicals requirements for disposal of excess chemicals, clearing spillages and equipment clean up transport and handling requirements environmental effects of selected chemicals and how to minimise damaging effects of chemicals different broad chemical types, eg, insecticides, herbicides and fungicides and their mode of action symbols on the label paths of entry of poisons into the body and methods of limiting exposure methods of minimising risk during application Regulations and Codes of Practices with regard to hazardous substances of the use of chemicals OHS concerning personal safety and safety of others in the workplace alternatives to chemicals for pest management possible effects on health of bystanders/public in addition to applicators weather conditions and means of assessing them in line with risks, and recognising when they become unsuitable for application to continue.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: apply chemicals using handheld or small powered equipment check, prepare, use and maintain application equipment and personal protective equipment measure, mix, transport, handle store and dispose of chemicals comply with OHS, chemical label and MSDSs requirements.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Chemicals may include:	the application of liquid chemical mixes granular products and/or biological agents used in the control of pest, weeds and diseases including animal health products.

Unit Sector(s)

Unit sector	Chemicals

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCHM303A Prepare and apply chemicals

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of preparing and applying chemicals and defines the standard required to: assess the need for chemical use: comply with safety, chemical label and MSDS requirements; prepare an application/spray plan; prepare and apply chemicals; calibrate application equipment and maintain chemical records.

Application of the Unit

Application of the unit	This unit covers the preparation and application of liquid chemical mixes and/or granular products for the control of weeds, pests and diseases across a range of industry sectors. This unit may be deemed to have a time limit when used as part of an accreditation or licence process.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine the need for chemical use	1.1. Nature and level of the pest, weed infestation or disease is identified. 1.2. Need for control is assessed. 1.3. The requirement for chemical use as an option within an integrated pest management strategy is assessed. 1.4. Hazard and risk analysis of different chemical options is undertaken. 1.5. Requirement for chemical application is identified and confirmed.
2. Prepare application/spray plan	2.1. Mixing rates for chemical is defined and calculated. 2.2. Application equipment type and set up requirements are determined for intended application. 2.3. The quantity of mix required is determined. 2.4. Meteorological conditions and forecasts prior to and during application are accessed. 2.5. An application/spray plan is completed. 2.6. Notify neighbours as required in accordance with industry practice or regulatory requirements
3. Prepare chemical mixes	3.1. Requirements from chemical labels and Material Safety Data Sheets (MSDSs) are interpreted and applied. 3.2. Appropriate first aid supplies are at hand. 3.3. Appropriate personal protective and mixing equipment is selected and used in accordance with MSDSs and chemical label. 3.4. A suitable location for mixing and loading is selected. 3.5. Chemicals are prepared in accordance with registered use. 3.6. MSDSs are followed in the event of a spill.
4. Calibrate application equipment	4.1. Pre-operational checks of application equipment are carried out. 4.2. Equipment is calibrated in accordance with manufacturer specifications and application/spray plan. 4.3. Calibration is checked for conformity to the requirements of the application/spray plan. 4.4. Chemical is loaded wearing appropriate Personal Protective Equipment (PPE) and controlling risks to human health and the environment.
5. Apply chemicals	5.1. Appropriate personnel protective equipment is selected and used in accordance with MSDSs and chemical label. 5.2. Chemical is applied in accordance with the application/spray plan and/or instructions and legislative and/or regulatory requirements. 5.3. Risks to others, product integrity and the environment are assessed and minimised.
6. Clean up equipment and complete records	6.1. Excess chemical is disposed of in accordance with label and MSDSs requirements. 6.2. Application equipment is cleaned and decontaminated. 6.3. Requirements for the disposal of unused chemical, containers spilled materials are determined and implemented 6.4. PPE and mixing equipment is cleaned and stored. 6.5. Incidents are reported as required in accordance with legislative and/or regulatory requirements. 6.6. All records, e.g. calibration, application, DG/hazard substances, risk assessments, are completed in accordance with legislative, industry and enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement risk control procedures identify appropriate treatment for pest, disease or weed mix and load chemicals conduct pre-operational checks of application equipment calibrate handheld and/or powered application equipment relevant to the industry sector interpret and apply chemical label requirements in the preparation of an application/spray plan apply chemicals use and maintain PPE dispose of surplus chemical and containers record activities and maintain records use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
options for pest control based on Integrated Pest/Resistance Management principles plant, pest, weed and/or diseases relative to industry sector chemical label and MSDSs formats meteorological and other conditions and impacts on safe and effective chemical application types and application of personal protective equipment features, functions and calibration techniques for a range of hand held and/or powered application equipment relevant to the industry sector risk factors including human and animal health, weather, spray drift, spillage and environmental spray nozzle identification, selection, operation and use chemical mix including mixing order, adjuvants, water quality, efficacy etc application techniques for a range of equipment types requirements for disposal of excess chemicals, clearing spillages and equipment clean up legislation including Occupational Health and Safety (OHS) and environment, and licensing requirements, in relation to chemical use.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: assess the need for chemical use comply with safety, chemical label and MSDSs requirements prepare an application/spray plan prepare and apply chemicals calibrate application equipment maintain chemical records
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Chemical types may include:	all types of chemical mixes used in the control of pests, weeds and diseases including animal health products.
This unit does not cover:	operation of specialised equipment and machinery transport handling and storage of chemicals set up of advanced operation specialised on-board control equipment.

Unit Sector(s)

Unit sector	Chemicals

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCHM304A Transport, handle and store chemicals

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of transporting, handling and storing chemicals safely and identifies the standard required to: correctly maintain and use personal protective equipment (PPE) according to label; follow emergency procedures for chemical spillage; follow legislative requirements for the safe transport of chemicals; and maintain storage area and chemical manifest.

Application of the Unit

Application of the unit	This unit applies to the safe transport, handling and storage of liquid and dry chemical formulations across a range of industry sectors. The work is likely to be carried out unsupervised. Responsibility for and limited organisation of the work of others may be involved. This unit may be deemed to have a time limit when used as part of an accreditation or licensing process.

Licensing/Regulatory Information

Refer to Application of the Unit

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Transport and handle chemicals and biological agents	1.1. Transport requirements are identified and followed from legislative and regulatory requirements, including Occupational Health and Safety (OHS). 1.2. Risks involved in the transport and handling of chemical and biological agents are assessed and minimised. 1.3. Containers are confirmed as being in a sound condition to transport. 1.4. PPE is used as required according to manufacturer specifications and OHS requirements. 1.5. Instructions from chemical material safety data sheets (MSDS) are followed in the event of a spill. 1.6. Transport incidents are reported as required according to legislative and/or regulatory requirements. 1.7. Appropriate first aid kit and spill kit are confirmed as being on hand for all stages of transport, handling and storage.
2. Store chemicals in the workplace	2.1. Appropriate storage methods are used according to chemical labels, MSDS, and/or legislative and regulatory requirements. 2.2. Risks involved in storage of chemical and biological agents are assessed and minimised. 2.3. Storage area is maintained according to legislative and regulatory requirements, including OHS and environmental protection. 2.4. Products are retained in original containers with labels intact. 2.5. Storage methods are utilised to prevent contact with people or animals, contamination of produce or the environment. 2.6. Correct disposal procedures are applied for used chemical drums and storage containers. 2.7. Unwanted and/or out-of-date chemicals are disposed of according to legislative and/or regulatory requirements and industry programs.
3. Record storage details	3.1. Chemical storage inventory and records are maintained according to legislative and regulatory requirements, including OHS. 3.2. Storage incidents are reported as required according to legislative and/or regulatory requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
transport, handle and store chemicals safely follow chemical label and MSDS requirements for transport handling and storage maintain records use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record information collected accurately and legibly, and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
transport handling and storage requirements on chemical labels and MSDS types and application of PPE used in transport and handling legislation and regulations, including OHS and licensing requirements in relation to chemical storage and transport risk factors, including human, animal health and environmental associated with transport, handling and storage requirements for disposal of excess, unwanted and/or out-of-date chemicals requirements for disposal of used chemical containers and/or drums processes for clearing spillages and clean up.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: transporting, handling and storing chemicals safely identify the standard required to correctly maintain and use PPE according to label follow emergency procedures for chemical spillage follow legislative requirements for the safe transport of chemicals maintain storage area and chemical manifest.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Chemicals handling may include:	requirements for the safe transport, handling and storage of chemicals and products used in the control of pest, weeds and diseases, including animal health products.
This unit does not cover:	operation of specialised chemical application equipment and machinery, application of chemicals. See separate units of competency under the appropriate category.

Unit Sector(s)

Unit sector	Chemicals

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCHM401A Minimise risks in the use of chemicals

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers minimising risks in the use of chemicals and defines the standard required to: implement, monitor and evaluate a chemical risk control strategy; identify potential hazards and assess risks; develop risk control procedures; and monitor and evaluate the risk control strategy.

Application of the Unit

Application of the unit	This unit applies to those whose job role include the assessment and mitigation of risks associated with the use of chemicals across a range of industry sectors. This unit may be deemed to have a time limit when used as part of an accreditation or licence process.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify hazards and risks	1.1. Guidelines, legislation, regulations and industry requirements relating to chemical use are identified and sourced. 1.2. Hazards involved in chemical handling and application are identified.
2. Assess risks and develop control procedures	2.1. Risks associated with chemicals used are assessed. 2.2. Risk control measures and emergency action plans are developed. 2.3. Control procedures are developed for transport, handling, storage, application, decontamination and disposal. 2.4. A continuous improvement strategy is developed to minimise risk.
3. Implement and monitor adherence to chemical risk procedures	3.1. Appropriate personal protective equipment (PPE) is provided for people in the workplace using chemicals. 3.2. Select application equipment is selected according to procedures. 3.3. Restrictions on chemical use, application, decontamination and disposal are followed according to procedures. 3.4. Risk control procedures are followed in the workplace.
4. Evaluate risk control measures and maintain record	4.1. Procedures for evaluating the effectiveness of risk control measures are developed. 4.2. Shortfalls identified during evaluation are addressed and rectified. 4.3. Risk assessment records are maintained according to industry, label, legislative and regulatory requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
develop procedures evaluate implementation identify hazards, assess risks, and implement and monitor risk control procedures use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record information collected accurately and legibly, and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
sources of information relating to chemical use, including: guidelines legislation and regulations industry requirements hazard identification and risk assessment strategies risk factors, including human and animal health, product integrity, weather, spray drift, spillage and environmental principles of transport, handling and storage for chemicals requirements for disposal of excess chemicals, clearing spillages and equipment clean up chemical application equipment capabilities and limitations.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: implement, monitor and evaluate a chemical risk control strategy identify potential hazards and assess risks develop risk control procedures monitor and evaluate the risk control strategy.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Agricultural chemicals include:	insecticides fungicides herbicides bactericides algaecides biologicals nematacides rodenticides antimicrobial agents anthelmintics fumigants hormone growth promotants a range of veterinary chemicals used to treat animals for disease.

Unit Sector(s)

Unit sector	Chemicals

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCHM402A Plan and implement a chemical use program

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the planning and implementation of a chemical use program and defines the standard required to: plan and implement a program for chemical use; supervise others in chemical use; apply and monitor risk control procedures; select and manage chemical application equipment and processes.

Application of the Unit

Application of the unit	This unit applies those whose job role includes the development and implementation a chemical use program for pesticides use. This unit may be deemed to have a time limit when used as part of an accreditation or licence process.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop and document an application/spray plan	1.1. Assess risks associated with proposed control strategy. 1.2. Select preferred control procedures. 1.3. Document preferred control procedures as application/spray plan.
2. Identify requirements for chemical use	2.1. Identify and interpret guidelines, legislation and regulations and industry requirements relating to chemical use. 2.2. Assess the need for chemical use as an option within an integrated pest management and/or animal health strategy. 2.3. Ensure that personnel are adequately trained in chemical use.
3. Ensure that risk control measures are followed	3.1. Provide appropriate Personal Protective Equipment for people in the workplace using chemicals. 3.2. Monitor the implementation of safe practice in the workplace including preparation and application of chemicals. 3.3. Monitor implementation of procedures for transport, handling, storage, decontamination and disposal. 3.4. Monitor implementation of procedures to mitigate residues in produce and the environment.
4. Plan and implement a maintenance program for chemical use equipment	4.1. Develop and implement a maintenance strategy for application equipment and personal protective equipment. 4.2. Monitor implementation of maintenance procedures. 4.3. Ensure that faulty or damaged equipment is repaired or replaced.
5. Ensure the correct selection and application of chemicals	5.1. Ensure that the correct chemicals and equipment is selected in accordance with the application/spray plan. 5.2. Ensure that pre-operational checks of application equipment are carried out. 5.3. Check to ensure that calibration conforms to the requirement of the application/spray plan. 5.4. Ensure that meteorological conditions are monitored and assessed during application where relevant. 5.5. Monitor the application procedures in the event of a chemical spill.
6. Ensure work activities are finalised in accordance with procedure	6.1. Ensure that excess chemical are disposed of in accordance with label and Material Safety Data Sheet requirements. 6.2. Ensure incident reports are completed as required in accordance with legislative and/or regulatory requirements. 6.3. Ensure all required records are completed.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
develop strategies to monitor the implementation of procedures evaluate conformance with procedures identify hazards and oversee the safety of the working environment develop and document an application/spray plan use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
sources of information relating to chemical use including: guidelines legislation and regulations industry requirements hazard identification and risk assessment strategies methodologies for the development of procedures risk factors including human and animal health, weather, spray drift, spillage, residue, product integrity and environmental transport, handling and storage for chemicals requirements for disposal of excess chemicals, clearing spillages and equipment clean up OHS, environmental and pesticides legislation, codes of practice and enterprise procedures. chemical application equipment capabilities and limitations.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: plan and implement a program for chemical use supervise others in chemical use apply and monitor risk control procedures select and manage chemical application equipment and processes.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Agricultural chemicals include:	insecticides fungicides herbicides bactericides algaecides biologicals nematacides rodenticides antimicrobial agents anthelmintics fumigants hormone growth promotants a range of veterinary chemicals used to treat animals for disease. It does not cover the development of general chemical use procedures.

Unit Sector(s)

Unit sector	Chemicals

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCHM403A Prepare safe operating procedures for calibration of equipment

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers preparing safe operating procedures for calibration of equipment and defines the standard required to: compile information on the equipment, the rate of application required, and the expertise of the operator; develop operating procedures to ensure accurate calibration; carry out an Occupational Health and Safety (OHS) risk assessment of the calibration task and incorporate risk controls into the safe operating procedures; review the safe operating procedures in case of accident or incident, and at regular intervals.

Application of the Unit

Application of the unit	This unit applies to those whose job role includes preparing enterprise procedures for the calibration of equipment used in the application of weed control chemicals and bioagents.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify needs	1.1. Equipment requiring calibration procedures is identified correctly in line with manufacturers' instructions, enterprise practice and regulatory requirements as appropriate. 1.2. Skill levels of operators relating to calibration are assessed in consultation with operators and supervisors where appropriate.
2. Compile relevant information	2.1. Information required for procedures is acquired from appropriate sources.
3. Prepare procedure	3.1. Information in procedures complies with relevant regulatory requirements, manufacturers' instructions and industry practice as applicable. 3.2. Procedures are in a form clearly understandable to the intended users. 3.3. OHS issues relevant to the activities in the procedures are made clear to the users.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify needs for calibration analyse tasks involved in calibration prepare procedures for calibration clearly and accurately in a manner suited to the users use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
relevant OHS, pesticides and environmental legislation, codes of practice and enterprise procedures chemical handling and application OHS issues involved in calibration mechanical and electronic controls on application equipment.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: compile information on the equipment, the rate of application required, and the expertise of the operator develop operating procedures to ensure accurate calibration carry out an OHS risk assessment of the calibration task and incorporate risk controls into the safe operating procedures review the safe operating procedures in case of accident or incident, and at regular intervals.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Equipment may include:	the range of equipment used in the application of weed control chemicals and bioagents.

Unit Sector(s)

Unit sector	Chemicals

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCCHM501A Develop and manage a chemical use strategy

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the development and management of a chemical use strategy and defines the standard required to: implement procedures to assess the risk of chemical transport, storage, handling, application and disposal; develop an induction program that covers the enterprise Occupational Health and Safety (OHS) system and roles and responsibilities of all workers within that system; base application techniques on spray drift management principles, accurate placement of chemical and the correct use of Personal Protective Equipment (PPE); make application to authorities in the case of off label use; meet all withholding periods and requirements to limit access to sprayed areas; meet chemical storage systems industry and legislative requirements; document chemical emergency procedures and all requirements for chemical signage and review chemical procedures based on enterprise records.

Application of the Unit

Application of the unit	This unit applies those who manage the use and application of chemicals in commercial settings.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify and evaluate need for chemical use	1.1. Integrated Pest Management (IPM) and Integrated Resistance Management (IRM) strategies are interpreted and the organisational chemical requirements are identified. 1.2. External requirements for chemical use are identified and relevant information obtained and interpreted. 1.3. Requirements for chemical use are documented. 1.4. Chemicals available to meet requirements are identified and information concerning their application is reviewed.
2. Develop a chemical use risk management strategy	2.1. Hazards in the transportation, storage and handling of chemicals are identified and assessed. 2.2. Risk factors associated with the use of chemicals are identified and documented. 2.3. Risk control measures are identified and developed in accordance with regulatory requirements. 2.4. A risk management strategy for chemical use is developed in accordance with legislation and IPM, IRM, and Integrated Animal Health Management principles. 2.5. Appropriate insurance policies covering intended chemical use are researched and documented according to enterprise guidelines.
3. Develop and implement procedures for chemical management and use	3.1. Procedures for management and use of chemicals are developed in accordance with directions and standards. 3.2. Required precautions and risk control measures are documented. 3.3. Procedures for communicating and negotiating with the community are developed. 3.4. Information on procedures and precautions in the management and use of chemicals is distributed to relevant staff.
4. Identify training and supervision needs and solutions for chemical use in the workplace	4.1. An appropriate strategy is developed for the training, assessment and supervision of staff involved in chemical use including correct use/fit of personal protective equipment. 4.2. Suitable internal on-the-job training and monitoring of performance in the implementation of the chemical use strategy is organised and provided. 4.3. Appropriate external training and assessment in the management and use of chemicals is organised.
5. Monitor and evaluate the implementation of a chemical use strategy	5.1. The implementation of the established chemical use strategy is monitored in terms of regulatory requirements and established criteria. 5.2. The effectiveness of the established chemical use strategy is evaluated. 5.3. Appropriate action is initiated where there are identified problems or where required procedures/precautions are not being correctly followed.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
accurately read and interpret labels on chemicals and Materials Safety Data Sheets (MSDSs) determine the level of hazard and risk associated with chemical use in terms of human health, environment, fauna, flora and produce apply risk management techniques develop and evaluate management plans and organisational procedures use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
hazards to human health, agricultural produce, and all aspects of the environment and non-target species of flora and fauna associated with the transport, storage, handling, application and disposal of chemicals factors that contribute to spray drift, measures to assess the potential for spray drift and prevent or control its occurrence, and the elements of a spray drift management strategy routes of entry of chemicals into the body and the implications of this on chemical use management strategies safety procedures including the maintenance, use, fit and decontamination of personal protective clothing and equipment influence of meteorological factors (temperature, humidity, rain) on quality of chemical application, drift potential, effectiveness and efficacy of use precautions and risk control measures that may be used to minimise risks and hazards associated with the use of chemicals principles of IPM/IRM/IAM and their benefits in terms of chemical use risk management emergency procedures for safety incidents involving chemicals requirements and options for the keeping of records on chemical use and equipment maintenance and repair. principles of residue effects and their management including persistence in soil and water, accumulation in agricultural produce, rate of breakdown of residues in produce and in the environment, withholding periods, and ways in which residues can occur movement of and persistence and degradation of different types of chemicals in various areas of the environment such as soil, air and water industry waste agreements, for example drum MUSTER, and Chem Collect OHS legislative requirements and Codes of Practice appropriate insurances covering chemical use, transportation and storage correct wearing/fit of personal protective equipment use of chemicals as part of a comprehensive Quality Assurance (QA) system, Industry QA programs and performance standards.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: legislation, Codes of practice and industry requirements covering OHS, hazardous substances, environment and food safety/market access requirements related to the use of chemicals use have been incorporated into enterprise procedures the role of chemical labels and MSDSs has been conveyed to staff and the information on them used in determining chemical transport, storage, handling, application, and disposal procedures and practices in the workplace. MSDSs are held for all agricultural chemicals transported, stored or used in the workplace and relevant staff have been given access procedures have been put in place to assess the risk of chemical transport, storage, handling, application and disposal to human health, environment, fauna and flora, and market acceptability of produce. label and MSDSs for each chemical have been developed and distributed to all affected staff a communication strategy has been put in place to remind relevant staff of their responsibilities in chemical use, to inform all staff exposed to agricultural chemicals of the need to minimise exposure and how to act in a chemical emergency, to inform neighbours when chemical spraying is planned to take place, and to make agencies aware when a chemical spill has occurred. an induction program has been developed that covers the enterprise OHS system and roles and responsibilities of all workers within that system the roles and responsibilities of all staff handling or applying farm chemicals has been documented and training needs and completions have been recorded for each staff member health monitoring of staff exposed to chemicals has been carried out according to regulatory requirements the need for chemical application and selection of chemicals for a purpose is in line with the enterprises documented IPM ad IRM strategies application techniques selected are based on spray drift management principles, accurate placement of chemical, and the correct use of PPE application to authorities has been made in the case of off label use and all conditions and requirements on permits have been implemented chemical application is carried out by trained staff as required by legislation all withholding periods and requirements to limit access to sprayed areas have been met and can be supported by the organisations recording system chemical storage systems meet industry and legislative requirements and access to storage areas is covered by enterprise procedures chemical emergency procedures have been documented, displayed and conveyed to staff all requirements for chemical signage have been met for the transport and storage of chemicals and for areas affected by chemical application chemical persistence in vegetation, soil and water has been accounted for in managing environmental risk recording procedures have been developed and maintained covering all aspects of the transport, storage, handling, application and disposal of chemicals in the workplace reviews of chemical procedures based on enterprise records have been conducted periodically and, where issues have emerged, necessary changes made and communicated to staff.
Context of and specific resources for assessment	Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances. Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Chemicals may include:	insecticides fungicides herbicides bactericides algaecides biologicals nematacides rodenticides fumigants antimicrobial agents anthelmintics hormone growth promotants the range of veterinary chemicals used to treat animals for disease.

Unit Sector(s)

Unit sector	Chemicals

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCFAU201A Recognise fauna

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of recognising fauna that are commonly encountered when undertaking agricultural, horticultural and land management activities and defines the standard required to: move through a nominated natural area in a manner suitable for fauna observation; select sites and situations where fauna are likely to be present; observe and record the details of fauna and survey a natural area causing minimal disruption to the environment and fauna that inhabit it.

Application of the Unit

Application of the unit	This unit applies to supervised workers in land management projects who operate under routine supervision with intermittent checking by supervisors.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for fauna recognition	1.1. Range of fauna requiring recognition is identified according to supervisors/customers needs. 1.2. Resources and equipment for use in recognition activity are located and identified. 1.3. Available processes for fauna recognition are identified, selected and prepared for use.
2. Recognise specified fauna	2.1. Specified fauna are recognised and named according to their identifiable characteristics. 2.2. Brief descriptions of fauna habits, characteristics and significant features are recorded. 2.3. The advice of supervisors is sought when necessary and where appropriate in the identification activity.
3. Complete identification of fauna	3.1. Information about identified fauna is documented according to enterprise requirements and added to the reference collection. 3.2. Field notes are updated as new fauna are recognised. 3.3. Rare, uncommon or notifiable pest fauna are reported to supervisor according to enterprise guidelines. 3.4. Handling, transporting and housing of fauna comply with fauna ethics guidelines, fauna welfare regulations and statutory requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
recognise fauna specific to the enterprise and describe their features and main occurrence within the enterprise use simple fauna identification keys communicate with customers and clients, interpret questions effectively, and provide limited advice and information about the fauna specific to the enterprise use literacy skills to follow sequenced written instructions and record information accurately and legibly use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
fauna identification techniques and nomenclature fauna behaviour fauna habitats fauna tracks and traces techniques for observing, collecting/catching and reporting fauna enterprise procedures for obtaining and supplying advice and information about fauna enterprise expectations about the range and number of fauna to be recognised fauna welfare, Occupational Health and Safety (OHS) and environmental management requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Competence in recognising fauna requires evidence that a person can identify and utilise available resources and equipment to identify fauna accurately. The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: move through a nominated natural area in a manner suitable for fauna observation select sites and situations where fauna are likely to be present observe and record the details of fauna survey a natural area causing minimal disruption to the environment and fauna that inhabit it.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Fauna will comprise those encountered within the industry workplace and may include:	native or introduced species and can include: mammals birds reptiles amphibians fish arthropods micro fauna.

Unit Sector(s)

Unit sector	Fauna

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCILM201A Maintain cultural places

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of maintaining cultural places as instructed by supervisors and defines the standard required to: assess the level of work required to maintain the cultural place; carry out maintenance activities in accordance with organisational and cultural requirements; report deterioration or damage to place; report incidents of breaches of legislation including vandalism.

Application of the Unit

Application of the unit	This unit applies to working under routine supervision and may involve operating in a team environment with deference to elders. Note: For Indigenous cultural places, the delivery and assessment against this standard must comply with community protocols and guidelines and be supported by elders and custodians of country.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Assess maintenance work required	1.1. Works required under the plan of management and enterprise procedures are identified. 1.2. Machine, equipment and materials to carry out maintenance works are identified. 1.3. Type and amount of materials required for maintenance work are estimated.
2. Prepare for maintenance	2.1. Machine, equipment and materials to carry out maintenance works are organised. 2.2. Safety equipment and materials are prepared and assembled according to enterprise Occupational Health and Safety (OHS) policy.
3. Maintain condition of place	3.1. Maintenance work is undertaken according to work programs and according supervisor's instructions. 3.2. Presence of threats is reported to supervisor. 3.3. Evidence of deterioration and wear is reported to supervisor. 3.4. Site is made good on completion of maintenance works according to supervisor's instructions enterprise guidelines.
4. Protect cultural place	4.1. Any evidence of damage to place is reported to supervisor. 4.2. Any breach of legislation or enterprise regulations is reported to supervisor. 4.3. Protective barriers and signs are maintained according to enterprise procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards an adopt safe work practices assess maintenance work required maintain condition of place protect cultural places prepare for maintenance use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
OHS responsibilities common pests and diseases techniques of site protection range of maintenance works undertaken on cultural sites enterprise procedures relating to the reporting of deterioration or damage to place or reporting of incidents site recording systems used by the enterprise or community relevant archaeological practices and procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: assess the level of work required to maintain the cultural place carry out maintenance activities in accordance with organisational and cultural requirements report deterioration or damage to place report incidents of breaches of legislation including vandalism.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Cultural places may include:	areas of non-indigenous activity buildings and other structures natural areas of indigenous cultural significance, historical events and monuments areas of indigenous activity such as burial, occupation and contact sites, engravings, grinding grooves, sacred trees, rock pictures, fish traps, middens and mounds.

Unit Sector(s)

Unit sector	Indigenous land management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCILM202A Observe and report plants and/or animals

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of observing, recording and reporting on the presence of plants and/or animals against criteria provided by a supervisor or as required under legislation or regulations, and defines the standard required to: observe and accurately identify species of animals in a natural area; observe and accurately identify species of plants in a natural area; record and report observations in required format; carry out a survey of plants and animals in a natural area causing minimal disruption to the environment.

Application of the Unit

Application of the unit	This unit applies to working under routine supervision with intermittent checking. Competency involves the application of knowledge and skills to a range of observation and reporting situations usually within established workplace routines.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan and organise observations	1.1. Defined process for observation is prepared and agreed by supervisor. 1.2. Equipment for observation is obtained according to enterprise procedures. 1.3. Requirements under legislation, protection agreements and enterprise procedures for species are noted.
2. Collect information and record	2.1. Plants and animals and their presence are identified orally or from field guides to enterprise guidelines. 2.2. Plants and animals and/or samples are collected as required under enterprise guidelines. 2.3. Protection and quarantine requirements under legislation, protection agreements and enterprise procedures for species are observed. 2.4. Observation activities minimise degradation and disturbance and comply with legislation and Occupational Health and Safety (OHS) requirements.
3. Report data	3.1. Information on observed plants and animals are recorded and organised according to enterprise guidelines. 3.2. Information is communicated to supervisors according to enterprise guidelines. 3.3. Records are compatible with enterprise recording and database arrangements. 3.4. Occurrence of an organism is plotted and described using maps and grid references.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
plan and organise observations recognise fauna and flora collect information and record interpret data use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
criteria used to group species common and scientific names of plants and animals biological species occurring in the study area the importance, value or potential impact of the species in a designated area rare and endangered species undesirable plants (weeds) and animals maps and grid references.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: observe and accurately identify species of animals in a natural area observe and accurately identify species of plants in a natural area record and report observations in required format carry out a survey of plants and animals in a natural area causing minimal disruption to the environment.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Plant species may include:	species covering listed threatened species listed notifiable or noxious weeds plants not previously seen at regularly visited site plants to be reported under enterprise or industry guidelines.
Animal species may include:	listed threatened species listed notifiable species animals not previously seen at regularly visited site invertebrates aquatic organisms animals to be reported under enterprise or industry guidelines.

Unit Sector(s)

Unit sector	Indigenous land management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCILM203A Record information about country

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of recording information and knowledge on country from both an Indigenous and non-Indigenous perspective and defines the standard required to: record details of plant and animal species; collate information on indigenous culture and history for country; document environmental changes and trends; collect and use information according to community guidelines and protocols.

Application of the Unit

Application of the unit	This unit applies to working on an individual basis, and also includes the ability to work within a hierarchy of management and with others in a culturally appropriate way. Note: Delivery and assessment against this standard must comply with community protocols and guidelines and be supported by elders and custodians of country.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Collect information	1.1. Boundaries and extent of country are determined according to community guidelines and protocols. 1.2. Plant and animal species are identified by local or common name. 1.3. Special features and sites of country are identified. 1.4. Knowledge on relationships of plants and animals is investigated from Indigenous land and sea management and cultural perspectives. 1.5. Information on relevant management practices for country is investigated. 1.6. History of dispossession is acquired from community sources and available literature. 1.7. Simple food chains relevant to country are defined.
2. Review changes	2.1. Environmental changes since dispossession and the impacts of these changes on plant and animal communities are identified. 2.2. Environmental trends and their potential impacts on country are documented. 2.3. Land and sea management practices that address environmental change are recorded.
3. Document information	3.1. Information about country is recorded according to community guidelines and protocols. 3.2. Access to information is provided to those who are authorised according to community guidelines and protocols. 3.3. Ownership of information is appropriately recognised and recorded. 3.4. Conditions and parameters defining use of information is clearly documented.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
collect information document information operate according to community guidelines and protocols use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
designated areas and features of country local and/or common names for plants and animals basic ecological concepts protocols and customs relating to disclosure of knowledge about country dispossession and land rights legislation OHS and environment legislative and enterprise requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: record details of plant and animal species collate information on Indigenous culture and history for country document environmental changes and trends collect and use information according to community guidelines and protocols.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Information about country may include:	information from both an indigenous and non indigenous perspective.
Country may include:	an area of land and/or water with cultural significance to a group.

Unit Sector(s)

Unit sector	Indigenous land management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCILM401A Protect places of cultural significance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the protection of places of cultural significance and defines the standard required to: develop working relationships with stakeholders in cultural sites; canvass views in determining the heritage value and preservation issues of a cultural site; plan for the protection of a cultural site including resources required and submissions to be completed; observe cultural protocols in dealing with stakeholders and land managers; identify threats and develop action and emergency plans to mitigate and manage the risk of damaging incidents or loss of heritage value; document the submissions to implement conservation and restoration activities and support the incident management activities.

Application of the Unit

Application of the unit	This unit applies to those whose work includes protecting indigenous peoples' places of culture in co-operation with stakeholders and protecting places of cultural significance with reference to indigenous communities and/or line management. A high level of cultural awareness and the need to observe cultural protocols are important in parts of the process. Note: for indigenous cultural places, the delivery and assessment against this standard must comply with community protocols and guidelines and be supported by elders and custodians of country.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Communicate with stakeholders	1.1. Working relationships are developed with stakeholders that assist in the management of culturally significant places. 1.2. Communication approaches are developed that accommodate cultural views. 1.3. Views are regularly obtained on the way in which the cultural significance and resource can be conserved and used. 1.4. Views obtained are conveyed into enterprise and park/reserve planning process.
2. Conserve significance	2.1. Enterprise conservation policies and plans are used with stakeholder views to plan ongoing conservation actions. 2.2. Operational activities are developed and implemented to implement the conservation strategies and plans in a culturally sensitive manner. 2.3. Staff are organised to implement conservation actions that minimise deterioration and damage. 2.4. Staff are supervised during restoration projects. 2.5. Resources are obtained for conservation and restoration activities. 2.6. Submissions are made to the enterprise budget process for funds to implement the conservation and restoration activities.
3. Manage incident	3.1. Operational plans are developed to manage incidents consistent with plan of management and risk management analysis. 3.2. Staff responsibilities are assigned to manage types of incidents. 3.3. Equipment and supplies are obtained and maintained to enable effective response to incidents. 3.4. Staff are trained in the management of the types of incidents for which they have an involvement. 3.5. Submissions are made to the enterprise budget process for funds to support the incident management activities.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
consult with indigenous communities observe cultural protocols plan ongoing conservation actions conserve significance of place of culture manage incidents and threats use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
enterprise policies and procedures for conservation of places of cultural significance indigenous protocols, consultation processes and networks non-indigenous cultural groups budgetary and financial approval processes.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: develop working relationships with stakeholders in cultural sites canvass views in determining the heritage value and preservation issues of a cultural site plan for the protection of a cultural site including resources required and submissions to be completed observe cultural protocols in dealing with stakeholders and land managers identify threats and develop action and emergency plans to mitigate and manage the risk of damaging incidents or loss of heritage value document the submissions to implement conservation and restoration activities and support the incident management activities.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Cultural places may include:	areas of non-indigenous activity buildings and other structures natural areas of indigenous cultural significance historical events and monuments areas of indigenous activity such as: burial occupation and contact sites engravings grinding grooves rock pictures fish traps middens mounds.

Unit Sector(s)

Unit sector	Indigenous land management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCILM403A Contribute to the proposal for a negotiated outcome for a given area of country

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers contributing to the proposal for a negotiated outcome for a given area of country and defines the standard required to: gather information to support the proposal for a negotiated outcome for a given area of land; contribute to the development of the proposal; provide feedback on the development of proposal.

Application of the Unit

Application of the unit	This unit applies to those whose job role includes supporting and contributing to the development of a proposal for a negotiated outcome for a given area of country. Note: delivery and assessment against this unit must comply with community protocols and guidelines and be supported by elders and custodians of country.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Gather information to support the proposal for a negotiated outcome for a given area of land	1.1. Information required to support the proposal development is identified, gathered, recorded and stored as required. 1.2. Legislation and government policies and/or plans of management relevant to the proposal are reviewed. 1.3. Consultation about the proposal is undertaken with stakeholders according to community protocols. 1.4. Areas of conflict between the different legislation and traditional customs are identified and notified to the proposal developer according to community protocols. 1.5. The scope of available alternatives for management and/or resolution of land, rivers, lakes and sea use issues are defined. 1.6. A description of the types of circumstances under which different alternatives can be applied is outlined. 1.7. Processes that can be used to implement alternatives are defined and related to both mainstream ideas and culturally appropriate approaches for the area.
2. Contribute to the development of the proposal	2.1. Information relating to the expected outcomes of the proposal is identified, gathered, recorded, stored and analysed. 2.2. Information relating to the proposal development is identified, gathered, recorded, stored and analysed during its development as required. 2.3. Information relating to the expected outcomes of the proposal is related to stakeholders during proposal development process. 2.4. Main characteristics of any relevant State or Territory and Commonwealth Native Title Legislation and Lands Acts that apply to given area of country are identified. 2.5. The implications of Native Title on given area of country are detailed using appropriate formats.
3. Provide feedback on the development of proposal	3.1. Oral or written feedback on the proposal is provided to the proposal developer. 3.2. The proposal is explained to key stakeholders using appropriate formats according to community protocols.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
gather information to support the proposal for a negotiated outcome for a given area of land contribute to the development of the proposal provide feedback on the development of proposal use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
cultural customs and heritage relevant State land and sea resources acts/legislation relevant Local Government land and sea resources acts/legislation relevant Commonwealth land and sea resources acts/legislation community organisations roles of different organisations in land and sea management the existence of alternative forms of input and control in land and sea management the existence of legislative reform processes.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: gather information to support the proposal for a negotiated outcome for a given area of land contribute to the development of the proposal provide feedback on the development of proposal.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Management alternatives may include:	a range of available alternatives for management and/or resolution of land, rivers, lakes and sea use issues.

Unit Sector(s)

Unit sector	Indigenous land management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCILM404A Record and document community history

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers recording and document community history and defines the standard required to: prepare for interviews and group sessions; conduct both individual and group interviews to elicit a wide range of information; take notes and details of conversations for further reference and to source supporting information; transcribe and edit information, accessing supporting documentation where possible; store recorded media and transcripts to maintain recording quality and accuracy and security and privacy requirements.

Application of the Unit

Application of the unit	This unit applies to those who record oral and community history for natural and cultural resource management purposes. A high level of cultural awareness and the need to observe cultural protocols are important parts of the process. Note: for indigenous contexts, the delivery and assessment against this unit must comply with community protocols and guidelines, and be supported by elders and custodians of country.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for interviews and group sessions	1.1. Topic and events in research are identified according to enterprise guidelines. 1.2. People who may be able to provide information on topic and events (narrators) are identified according to enterprise procedures and cultural protocols. 1.3. Process of individual and/or group sessions with narrators is developed according to enterprise requirements, cultural protocols and topic and events to be covered. 1.4. Basic questions for interviews with narrators are developed and checked according to enterprise procedures, cultural protocols and best practice. 1.5. Equipment, locations and other resources are obtained and checked according to enterprise guidelines. 1.6. Selected narrators are invited according to enterprise procedures and prior arrangements.
2. Conduct interviews	2.1. Oral history process is explained to narrators to obtain their consent to record and use information provided. 2.2. Recording equipment is set up and tested for operation. 2.3. Recording media is uniquely identified for later reference according to enterprise procedures. 2.4. Basic questions are used to initiate the interview. 2.5. Notes are taken to identify supplementary questions and to support recording media. 2.6. Interview process is managed to obtain expected and unexpected information, including memories of incidents. 2.7. Narrator is supported to express memories and opinions in an uncritical and positive setting. 2.8. Interviewer provides positive feedback on the narrator's assistance, in line with enterprise procedures and cultural protocols. 2.9. Interviewer manages the environment and distractions to maintain a positive response from the narrator. 2.10. Session lengths are managed to avoid tiring narrators and interviewer.
3. Conduct group sessions	3.1. Oral history process is explained to group of narrators to obtain their consent to record and use information provided. 3.2. Recording equipment is set up and tested for operation to cover all group members. 3.3. Recording media and members voices are uniquely identified for later reference according to enterprise procedures. 3.4. Basic questions are used to initiate the group session. 3.5. Interaction between narrators and interviewer is managed to maintain flow of information from all narrators. 3.6. Notes are taken to identify supplementary questions and to support recording media. 3.7. Group discussion process is managed to obtain expected and unexpected information, including memories of incidents. 3.8. Narrators are supported to express memories and opinions in an uncritical and positive setting, including identification of different aspects of one incident. 3.9. Interviewer manages the environment, group interactions and distractions to maintain a positive response from the group. 3.10. Interviewer provides positive feedback on the narrators' assistance, in line with enterprise procedures and cultural protocols. 3.11. Session lengths are managed to avoid tiring narrators and interviewer.
4. Transcribe and edit information	4.1. Recorded media and transcripts are handled to maintain recording quality and accuracy, and security and privacy requirements, according to enterprise procedures. 4.2. Interviews and/or group sessions are transcribed to provide a draft transcription according to enterprise procedures and agreement(s) with narrator(s). 4.3. Draft written and/or oral transcripts are provided to narrator(s) for editing according to enterprise procedures and agreement(s) with narrator(s). 4.4. Editing is completed according to narrator(s) wishes. 4.5. Information on narrator(s) doubts/hesitancy on certain facts, and conflicting information between interviews is recorded separately from transcripts and managed according to enterprise procedures and cultural protocols.
5. Store records	5.1. Recorded media and transcripts are stored to maintain recording quality and accuracy, and security and privacy requirements, according to enterprise procedures. 5.2. Access to records is controlled according to the narrator(s) wishes.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
prepare for interviews and group sessions conduct interviews conduct group sessions transcribe and edit information store records use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
subject areas covered in the interviews/sessions objectives of the natural and/or cultural resource research range of communication approaches relevant cultural protocols enterprise procedures relating to the recording, management and storage of oral and community information recording techniques and media set-up of microphones and video cameras use of still cameras.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: prepare for interviews and group sessions conduct both individual and group interviews to elicit a wide range of information take notes and details of conversations for further reference and to source supporting information transcribe and edit information, accessing supporting documentation where possible store recorded media and transcripts to maintain recording quality and accuracy and security and privacy requirements.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Community history may include:	eyewitnesses to events relating to natural and/or cultural resource management long time residents of a place or area who have observed natural and/or cultural processes those knowledgeable about stories or customs handed down through generations.

Unit Sector(s)

Unit sector	Indigenous land management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCILM405A Develop work practices to accommodate cultural identity

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers developing work practices to accommodate cultural identity and defines the standard required to: outline effects of current work related issues for indigenous communities and individuals; determine the impacts of competing factors on self esteem/identity; design work practices to accommodate cultural identity; incorporate elements to boost self esteem of indigenous workers; respond to workplace issues where work practices are poorly aligned to cultural identity.

Application of the Unit

Application of the unit	This unit applies to those whose job involves accommodating cultural identity and recognising the role that history has had in shaping cultural identity in relation to working within an indigenous community or organisation.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Investigate government policies and practices relating to indigenous peoples since European settlement	1.1. The intentions of government policies and practices since European settlement are outlined. 1.2. The effects of these policies and practices on Aboriginal and Torres Strait Islander communities are summarised. 1.3. How these policies and practices affected own community and/or family are outlined.
2. Identify changes that have occurred in indigenous societies	2.1. Government policies operating since European settlement are summarised and documented. 2.2. The changes that have occurred to Aboriginal and Torres Strait Islander societies as a result of policies and practices, the responses and the views of indigenous groups are outlined. 2.3. The impacts of these changes on the indigenous community and/or family are described.
3. Outline effects of current work related issues on indigenous societies	3.1. Key work related issues that impact on Aboriginal and Torres Strait Islander societies today are defined. 3.2. The people involved in key issues are described and recorded. 3.3. The community views on issues are summarised and recorded. 3.4. Methods of addressing the keys issues are summarised. 3.5. The future outcomes and/or resolutions for these issues are predicted.
4. Determine the impacts of competing factors on self esteem/identity	4.1. Events/occurrences in everyday life that give rise to feelings of both positive and negative self-esteem are described. 4.2. Elements which affect self-esteem are listed. 4.3. How these elements impact on self are described and recorded. 4.4. Positive strategies for dealing with impacts on self-esteem/identity are developed.
5. Design work practices to accommodate cultural identity	5.1. Work practices, which enhance individual's morale, are defined and implemented. 5.2. Elements which affect self-esteem in work environments are incorporated into the work practices. 5.3. Staff are consulted in the preparation and design of these work practices according to community and organisational protocols and guidelines. 5.4. Positive strategies for dealing with impacts on self-esteem/identity are developed.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
investigate government policies and practices relating to indigenous peoples since European settlement identify changes that have occurred in indigenous societies synthesise changes that have occurred in indigenous societies outline effects of current work related issues determine the impacts of competing factors on self-esteem/identity design work practices to accommodate cultural identity use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
indigenous communities and protocols cultural customs and heritage connections between self-esteem, identity, community and work indigenous history legislation and policies impacting on indigenous communities and organisations key work issues work practices.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: outline effects of current work related issues for indigenous communities and individuals determine the impacts of competing factors on self esteem/identity design work practices to accommodate cultural identity incorporate elements to boost self esteem of indigenous workers respond to workplace issues where work practices are poorly aligned to cultural identity.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Work practices may include:	selection procedures promotion procedures enforcement of legislation and regulations consultative or participative mechanisms cultural and intellectual property rights training processes work ethic procedures and policies of the workplace.

Unit Sector(s)

Unit sector	Indigenous land management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCILM506A Operate within community cultures and goals

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of exploring and understanding the culture and goals of a community or group and operating appropriately within those parameters and defines the standard required to: investigate the diversity of groups within a community and their culture; identify the roles of informal leaders and influencers in community groups, as well as elders in indigenous communities; research the background and goals of community groups, and their attitudes and perspectives on natural resource management issues; plan for consultation within the community by working with the cultures and goals of the groups that comprise it.

Application of the Unit

Application of the unit	This unit applies to persons who explore and understand the culture and goals of a community or group and operate appropriately within those parameters.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify community values	1.1. Range of groups in community is identified through interaction with community members and groups to determine potential diversity of values. 1.2. Values held by various sections of the community relevant to program activities are identified for planning of promotional and group activities. 1.3. Cultural authority is identified in indigenous communities and groups to implement appropriate protocols. 1.4. Community leaders in terms of community involvement and opinion making are identified from community interaction.
2. Research community history and plans	2.1. History of community relevant to program is identified for use in promotional, educational and group activities. 2.2. Relevant documents, symbols, places of value and oral traditions are identified to place program and group in local context. 2.3. Community plans are identified for use in promotional, educational and group activities.
3. Establish role of group in community	3.1. Potential roles of program and group to community are identified for use in group activities. 3.2. Interaction with community is managed to build rapport with individuals and groups. 3.3. Consultation processes are established and maintained with community members and groups. 3.4. Image of group and program in community is maintained by acknowledging community concerns and promoting positive image of group and program.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify community values research community history and plans conform to social protocols for a range of cultures in the community develop an approach that is inclusive of indigenous gender issues source key information from community sources including approaching leaders establish role of groups within the community use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
relevant government and community action programs processes for development and delivery of programs typical community and local government structures and organisation group processes broad Australian and regional history current social and environment affairs for local community and wider region rural industry operation and processes (for rural programs) process for identifying cultural protocols understanding of what may be noteworthy to community and newsworthy to media.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: investigate the diversity of groups within a community and their culture identify the roles of informal leaders and influencers in community groups, as well as elders in indigenous communities research the background and goals of community groups, and their attitudes and perspectives on natural resource management issues plan for consultation within the community by working with the cultures and goals of the groups that comprise it.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Operating within community cultures and goals includes:	exploring and understanding the culture and goals of a community or group and operating appropriately within those parameters.

Unit Sector(s)

Unit sector	Indigenous land management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCILM508A Propose a negotiated outcome for a given area of country

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of proposing a negotiated outcome for a given area of country according to community guidelines and best practice procedures and defines the standard required to: identify implications for an area of country for government agency and community; detail processes and proposals for resolving issues regarding access and use of land; gather and analyse information on a given area to develop an analytical framework for land use; formulate and communicate proposals for given area of country; document and seek endorsement for a proposal that seeks to negotiate an outcome for a given area of country.

Application of the Unit

Application of the unit	This unit applies to negotiators who work independently and work within cultural protocols. It includes a level of responsibility for communication with all stakeholders involved in the program. Note: Delivery and assessment against this standard must comply with community protocols and guidelines and be supported by elders and custodians of country.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify, select and define relevant issues related to the given area of country	1.1. Community, government and agency perspectives, and issues likely to impact on proposals are accurately identified. 1.2. The implications and impact of issues and perspectives on the given area of country are identified. 1.3. Priority areas for further research, assessment and clarification of issues are recommended. 1.4. Proposals for given area of country are defined in terms of context, issues to be addressed, expected outcomes, possible complications, precedents and key stakeholders. 1.5. With the support of elders and other key stakeholders, an outline of the scope and appropriate processes for conducting negotiated outcomes for that area of country are detailed.
2. Gather and analyse information on given area of country	2.1. Information required to support proposals is identified according to community protocols. 2.2. Information required to support proposals is gathered, analysed and interpreted according to community and agency guidelines and best practice procedures. 2.3. An analytical framework for the development of an appropriate approach to the proposal is developed. 2.4. Legislation, national and international protocols and conventions relevant to the given area of country are investigated and implemented, where appropriate. 2.5. The implications for own people from these examples are described in ways that stakeholders can understand.
3. Formulate and communicate proposals for given area of country	3.1. A range of options is developed for the proposal, including mechanisms for implementation, monitoring and evaluation. 3.2. The range of options is communicated in a timely and understandable way to those who are party to the negotiations. 3.3. Relevant people to be included in the negotiation are kept informed of progress of work and consulted as appropriate. 3.4. Recommendations are made for options based on likely effectiveness, implementation time frame and costs (including infrastructure), interaction with other proposals (existing or being developed), and consistency with government legislation and policy. 3.5. Examples of instances where other indigenous peoples have used international legal systems to support environmental issues in their own countries are collated.
4. Complete a proposal for a negotiated outcome for a given area of country	4.1. Proposal is documented according to community and agency guidelines and best practice procedures. 4.2. Possible alternatives to use are described ensuring compatibility with legal and administrative circumstances for the area of country. 4.3. Relevant people to be included in the negotiation are consulted on final draft proposal and implications for the community. 4.4. Proposal is completed following endorsement from key stakeholders for given area of country.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify, select and define relevant issues related to the given area of country gather and analyse information on given area of country formulate and communicate proposals for given area of country complete a proposal for a negotiated outcome for a given area of country use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
report preparation consultation approaches conflict resolution cultural customs and heritage relevant state land and resources acts/legislation international environment forums relevant international and national conventions and agreements management and use of the resources of the specific area.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify implications for an area of country for government agency and community detail processes and proposals for resolving issues regarding access and use of land gather and analyse information on a given area to develop an analytical framework for land use formulate and communicate proposals for given area of country document and seek endorsement for a proposal that seeks to negotiate an outcome for a given area of country.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
The following negotiated outcomes may apply to this standard:	co-existence agreements heads of agreement land use strategy agreements sea use strategy agreements contracts with government joint management agreements Memorandum of Understanding.

Unit Sector(s)

Unit sector	Indigenous land management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCINF202A Install, maintain and repair fencing

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of installing, maintaining and repairing fencing and defines the standard required to: select the appropriate materials and tools; erect fence; install gates and components; assess the fencing site for environmental impacts of the fence; undertake repairs, record work activities and clean up the fencing site; remove and dispose of, or recycle waste.

Application of the Unit

Application of the unit	This unit applies to workers in rural organisations who operate under limited supervision with checking only related to overall progress within established enterprise routines and procedures.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for fencing work	1.1. Appropriate tools and materials are selected in accordance with task requirements, manufacturer's guidelines and fence design. 1.2. Faulty or unsafe tools are identified and put aside for repair or replacement. 1.3. Occupational Health and Safety (OHS) hazards are identified and safety concerns reported to the supervisor. 1.4. Transport of fencing materials, tools and equipment to worksite is arranged.
2. Undertake fence installation	2.1. Personal Protective Equipment (PPE) is used and maintained according to procedures. 2.2. Posts and stays are installed and secured in accordance with industry practice. 2.3. Wire is strung and tensioned in accordance with manufacturer's guidelines and industry practice. 2.4. Wire netting or other fencing materials are attached in accordance with manufacturer's guidelines and industry practice. 2.5. Gates are positioned and attached and checked for correct operation.
3. Maintain and repair fencing	3.1. Faults or structural damage are identified and necessary repairs are carried out in accordance with industry practice and manufacturer's guidelines. 3.2. Dismantling operations are carried out recovering re-useable materials. 3.3. Further maintenance or repair works are identified and reported. 3.4. Used fencing material is packed for reuse or disposed of according to enterprise procedures.
4. Complete fencing work	4.1. Work area is cleared and tidied and all non re-useable materials are disposed of in an environmentally responsible manner. 4.2. Tools, personal protective equipment and re-useable materials are cleaned and stored. 4.3. Work activities are recorded in accordance with industry practice.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and follow safe work practices site fencing materials and tools for efficient use use fencing tools safely and in accordance with manufacturer's guidelines install fence posts and stays tension fencing wire and netting in accordance with manufacturers guidelines string, strain and tie off wires safely and efficiently use hand tools safely operate powered fencing machinery in a safe, efficient and controlled manner use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
designs and purpose of a range of conventional fencing wire types, knots, tensions applications and limitations common hazards involved in fencing installation, maintenance and repair uses and types of fencing tools and equipment fencing materials manufacturers specifications and guidelines OHS and environmental legislation, codes of practice and enterprise procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: select the appropriate materials and tools erect fence, install gates and components assess the fencing site for environmental impacts of the fence undertake repairs record work activities clean up the fencing site and remove and dispose of, or recycle, waste.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Fences may include:	post and wire wire netting.

Unit Sector(s)

Unit sector	Infrastructure

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCINF203A Maintain properties and structures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of maintaining and repairing properties and structures, in a situation that does not require the specialist skills of another trade, and defines the standard required to: demonstrate correct selection and safe use of tools; apply basic building or construction techniques; store or dispose of unused or waste materials.

Application of the Unit

Application of the unit	This unit applies to working under routine supervision with intermittent checking usually within a team environment.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify and confirm maintenance requirements	1.1. Visual inspections are conducted of structures and facilities to locate and evaluate defects, deterioration and impending defects. 1.2. Property infrastructure and resources are checked for correct operation, minor maintenance needs and damage. 1.3. Maintenance plan is confirmed according to supervisor's instructions and enterprise requirements.
2. Select and prepare tools, equipment and materials	2.1. Tools, equipment and materials appropriate to the job requirements are selected and checked for serviceability according to manufacturer's specifications. 2.2. Faulty or unsafe tools are identified and segregated for repair or replacement and reported according to enterprise requirements. 2.3. Existing and potential hazards to health and safety are identified, assessed and reported according to Occupational Health and Safety (OHS) and enterprise requirements.
3. Carry out routine maintenance	3.1. Suitable personal protective equipment is selected, used, maintained and stored according to OHS requirements. 3.2. Routine maintenance to structures and surroundings is carried out according to the maintenance plan and enterprise requirements. 3.3. Minor repairs to building cladding, and treatments to structural finishes, are carried out as required to minimise deterioration.
4. Complete maintenance activities	4.1. Worksite, tools and materials are cleaned, returned to operating order, and stored according to OHS and enterprise requirements. 4.2. Unwanted materials and waste from maintenance activities is collected, treated and disposed or recycled according to enterprise, OHS and environmental requirements. 4.3. Relevant information is documented according to industry, enterprise requirements and OHS requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and follow safe work practices interpret and apply task instructions operate a broad range of tools and equipment carry out building and maintenance operations work in team environment observe and report on the condition of structures and equipment communicate with work team and supervisor estimate and calculate volumes and usage.
Required knowledge
characteristics, capabilities and limitations of materials, equipment and tools operation of water taps and reticulation systems types of building cladding and finishes, purpose and use identification of defects and appropriate repair methods appropriate selection of repair materials OHS legislative requirements and Codes of Practice relevant Codes of Practice and procedures with regard to protection of the environment.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: demonstrate correct selection and safe use of tools apply basic building or construction techniques store or dispose of unused or waste materials.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Properties may include:	land areas worksites buildings and all components.
Structures may include:	greenhouses igloos potting houses poly-tunnels glass houses shade houses sheds work sheds cool rooms staff rooms water tanks yards stock handling structures silage pits fodder and grain storages park furniture car parks, roads, pathways, pergolas information boards, benches, landscape features and site furniture.

Unit Sector(s)

Unit sector	Infrastructure

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCINF204A Fabricate and repair metal or plastic structures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of undertaking minor fabrication and repair of metal or plastic structures where the services of a specialist trades person is not necessary, and defines the standard required to: identify job requirements and select materials, tools and equipment; apply safe work practices including use of Personal Protective Equipment (PPE); identify and use jointing methods and safe repair/fabrication techniques; clean up after operations.

Application of the Unit

Application of the unit	This unit applies to the working autonomously and would be carried out unsupervised within enterprise guidelines.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for fabrication and/or repair	1.1. Items for repair or fabrication are identified against work plans using industry recognised techniques. 1.2. Equipment appropriate to job requirements is selected and confirmed against work plan. 1.3. Jointing/welding materials suitable to the job requirements are selected. 1.4. Potential and existing hazards in the workplace are identified and reported to the supervisor.
2. Assist with maintaining structures and facilities	2.1. Suitable personal protective equipment is selected, used and maintained according to Occupational Health and Safety (OHS) and enterprise requirements. 2.2. Equipment and structures are safely repaired or fabricated according to enterprise requirements and industry standards. 2.3. Jointing methods used in the fabrication and/or repair structures and equipment are according to enterprise requirements and industry standards.
3. Complete fabrication and repair	3.1. Materials and equipment are cleaned and stored according to manufacturer's guidelines and enterprise policy. 3.2. Work area is cleaned and maintained, and any hazardous materials removed in an environmentally responsible manner. 3.3. Completed work is detailed and recorded according to enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
safely use welding and thermal cutting equipment demonstrate safe and environmentally responsible workplace practices read and interpret manufacturers specifications, work and maintenance plans, and MSDS effectively communicate information, interpret and apply task instructions, and maintain records and reports estimate and measure dimensions, and calculate volumes use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
types of fabrication materials and their various applications range of metals and non-metal materials that may be used in fabrication and repair industry jointing/welding techniques and fabrication and repair methods OHS legislative requirements environmental codes of practice with regard to equipment operation and maintenance activities operating principles and operating methods for equipment various types of welders and respective functions environmental impacts and minimisation measures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify job requirements and select materials, tools and equipment apply safe work practices including use of PPE identify and use jointing methods and safe repair/fabrication techniques clean up after operations.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Fabrication may include:	working with metal, fibreglass and plastic components in the manufacture, repair and/or installation of plant, equipment and structures.
Equipment may include:	cutting tools welding and thermal cutting equipment soldering irons.
Jointing methods may include:	silver soldering soldering solid rivets pop rivets folding self tapping screws glues silicones.
Materials may include:	iron and steel copper or brass aluminium cast iron high tensile steel gun metal plastics.
Fabrication techniques may include:	cutting forming jointing welding brazing soft soldering thermal cutting hot air welding drilling plastic welding and forming brazing or welding cast iron including the use of pre-heating and controlled cooling the use of the full range of jointing techniques the use of masonry anchors and bolts silver soldering of high tensile materials gas welding or silver soldering copper piping metal forming and wrought iron fabrication hard facing techniques thread cutting or tapping.
Welding techniques may include:	manual metal arc welding (MMAW) gas metal arc welding (MGAW) gas tungsten arc welding (GTAW) oxy acetylene (or fuel gas) welding (OAW).

Unit Sector(s)

Unit sector	Infrastructure

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCINF301A Implement property improvement, construction and repair

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the functions required to carry out maintenance and construction of improvements to properties and defines the standard required to: prepare basic plans for the work; ensure any planning and permissions have been put in place, and planning or building requests or restrictions are complied with; carry out building or construction work efficiently and safely; confirm that the completed or repaired structure meets the standard specified in the contract; minimise environmental impacts and dispose of waste appropriately.

Application of the Unit

Application of the unit	This unit applies to workers in rural enterprises or who work as contractors for rural industry. The work is likely to be carried out under routine supervision within enterprise guidelines.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Assess property condition	1.1. Property structures are assessed for soundness and recorded according to enterprise requirements. 1.2. Property improvements and maintenance requirements are identified and determined according to enterprise objectives. 1.3. Budgetary parameters are identified and maintained according to enterprise requirements.
2. Prepare tools and equipment	2.1. Tools, equipment and materials required to carry out property improvements are identified and arranged on site. 2.2. Tools and equipment are checked for serviceability according to manufacturer's specifications. 2.3. Faulty or unsafe tools and equipment are identified and segregated for repair or replacement according to enterprise requirements. 2.4. Existing and potential hazards to health and safety are identified, assessed and reported according to Occupational Health and Safety (OHS) and enterprise requirements.
3. Carry out property improvements	3.1. Suitable personal protective equipment is selected, used, maintained and stored according to OHS and enterprise requirements. 3.2. Property structures are constructed, repaired or dismantled as required according to manufacturer's specifications and/or work plan and regulations (e.g., demolition code). 3.3. Basic concrete, masonry or metal repairs are carried out according to manufacturer's specifications and work plan. 3.4. Maintenance to roads and tracks are determined and carried out according to work plan and enterprise requirements.
4. Complete maintenance and improvement activities	4.1. Property structures and surrounds are monitored, maintained and improved as required. 4.2. Worksite, tools and equipment are cleaned, returned to operating order, and stored according to OHS and enterprise requirements. 4.3. Unwanted materials and waste from maintenance activities is collected, treated and disposed of or recycled according to enterprise environmental and OHS requirements. 4.4. Relevant information is documented and reported according to industry and enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
operate a broad range of tools and equipment apply hand/eye coordination construct assemblies assess the nature and priority of required repairs and maintenance complete a range of earthworks to specification lay and tie reinforcing to specifications observe and report on the condition of structures and equipment interpret and apply task instructions communicate with work team and supervisor read and interpret maps, plans, site drawings and simple technical drawings record and report on damage and recommend repairs estimate and calculate volumes, usage and measurements identify and report hazards and demonstrate safe workplace practices minimise impacts to the environment use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
machinery and equipment required to carry out property improvements, construction and repairs types of building materials concreting procedures and techniques wood and steel fabrication procedures drainage requirements around structures, tracks and roads legislative requirements with regard to construction and structural improvements types of building cladding and finishes, purpose and use relevant Codes of Practice with regard to protection of the environment OHS and environmental legislative and enterprise procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: prepare basic plans for the work ensure any planning and permissions have been put in place, and planning or building requests or restrictions are complied with carry out building or construction work efficiently and safely confirm that the completed or repaired structure meets the standard specified in the contract minimise environmental impacts and dispose of waste appropriately.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Property improvement, construction and repair may include:	buildings yards livestock handling structures fences water supply systems roads tracks soil conservation works irrigation and drainage channels silage pits grain and fodder storage trellises shelters and shade cloth drying racks.

Unit Sector(s)

Unit sector	Farm infrastructure

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCINF303A Plan and construct conventional fencing

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the functions required to plan and construct conventional fencing and defines the standard required to: site the fence line according to property or land management plan; estimate, cost and source fencing materials and arrange delivery; carry out fencing operations safely and efficiently; construct a fence that meets specifications in plan or contract and is within tolerances for materials; minimise environmental impacts and dispose of waste appropriately.

Application of the Unit

Application of the unit	This unit applies to workers in rural enterprises or who work as fencing contractors. It is likely to be carried out under routine supervision within enterprise guidelines.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine fencing requirements	1.1. Fencing requirements are assessed and clarified according to enterprise objectives. 1.2. Equipment, materials and labour requirements are determined, and estimated costings are maintained within budgetary constrains. 1.3. Plan is prepared giving consideration to siting fences in relation to natural features and proposed uses. 1.4. Legal requirements associated with fencing construction are identified.
2. Prepare for construction	2.1. Proposed fencing is checked and verified against property maps and work plan. 2.2. Services, structures and features, which may impact on the fencing work, are identified and incorporated into the fencing plan. 2.3. Tools and fencing equipment (including safety equipment), are arranged and safely and efficiently transported to the work site. 2.4. Labour requirements are arranged and confirmed according to enterprise requirements. 2.5. Occupational Health and Safety (OHS) hazards are identified, risks assessed and risk controls are implemented.
3. Construct conventional fence	3.1. Suitable personal protective equipment is selected, used, maintained and stored according to enterprise requirements. 3.2. Fence lines are marked out and checked against work plan and property maps. 3.3. Fence is constructed according to work plan and fence design. 3.4. Gates are attached and appropriately positioned for correct operation and function according to work plan. 3.5. All work is carried out safely according to enterprise requirements.
4. Complete fencing operations	4.1. Work site is cleared and tidied and all waste is disposed of in an environmentally responsible manner. 4.2. Tools and fencing equipment are transported safely from the work site and stored according to manufacturer's recommendations and enterprise requirements. 4.3. Tools and equipment faults or malfunctions are reported for repair or replacement according to enterprise requirements. 4.4. Relevant information is recorded and maintained according to enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe work procedures construct end assemblies construct gate assemblies and swing gates string and strain wires to manufacturer's recommended tension tie fencing knots use and maintain fencing machinery and equipment select fencing materials arrange and purchase supplies demonstrate safe workplace practices consult with and report to management minimise environmental impacts use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
issues affecting property fence planning and construction procedures for planning fencing in relation to the whole property plan range of fencing designs, construction methods and materials types of fencing construction tools and equipment fencing materials and costings common fencing hazards and safety precautions OHS legislative requirements and Codes of Practice relevant Codes of Practice with regard to the protection of the environment hazard identification, assessment and control.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: site the fence line according to property or land management plan estimate, cost and source fencing materials and arrange delivery carry out fencing operations safely and efficiently construct a fence that meets specifications in plan or contract and is within tolerances for materials minimise environmental impacts and dispose of waste appropriately.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Fencing construction may include:	conventional fencing constructed with post and wire/wire netting under tension.

Unit Sector(s)

Unit sector	Farm infrastructure

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCLPW304A Carry out inspection of designated area

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of carrying out inspection of designated area and defines the standard required to: define the scope and criteria on which to base inspection; define the hazards and risks to Occupational Health and Safety (OHS) and the environment associated with the inspection; conduct inspections; complying with statutory requirements and enterprise protocols for entry to private property; establish environmental impacts caused by the presence of the target; document the inspection and recommend follow up actions.

Application of the Unit

Application of the unit	This unit applies to carrying out an inspection of designated areas and is likely to be under limited supervision with checking related to overall progress. Responsibility for the work of others may be involved.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Define area and target of inspection	1.1. Location and size of area to be inspected identified consistent with management strategy and/or supervisor's instructions. 1.2. Frequency of inspection set according to management strategy. 1.3. Targets of inspection determined from Management Strategy. 1.4. Characteristics and favoured conditions for targets confirmed with management.
2. Carry out Risk Assessment and minimisation	2.1. Time and duration of inspection checked and relevant personnel notified. 2.2. Risks to the environment associated with the inspection are identified in accordance with statutory and local authority requirements. 2.3. Precautions to minimise environmental risks associated with the inspection are taken in line with statutory and local authority standards. 2.4. Hazards associated with the inspection are identified in accordance with OHS standards. 2.5. Precautions to minimise hazards are taken in accordance with OHS standards.
3. Prepare for inspection	3.1. Vehicles, equipment and materials required for the inspection are identified. 3.2. Vehicles, equipment and materials are checked for serviceability following manufacturer's guidelines.
4. Carry out inspection	4.1. Vehicles are operated and driven within statutory requirements and industry practice. 4.2. Inspection is carried out within the specified area and following the requirements of the integrated pest management strategy. 4.3. Target occurrence is identified and recorded as required by the management strategy and enterprise practice. 4.4. Statutory requirements and enterprise protocols regarding entering private property are fulfilled where appropriate. 4.5. Dealings with landholders or their employees follow regulatory requirements and enterprise procedures. 4.6. Precautions to minimise risks to the environment are implemented in accordance with statutory and local authority requirements. 4.7. Precautions to minimise hazards are implemented in accordance with OHS standards. 4.8. Incursions of non-targeted threats are noted and reported on.
5. Establish the impact of the specified target	5.1. Information on potential impacts is collected from stakeholders. 5.2. Data on environmental hazards resulting from target presence are collected and analysed from stakeholders or available information.
6. Prepare a report	6.1. Collated data, inspection records and analysis of findings are documented with appropriate recommendations in accordance with enterprise guidelines. 6.2. Targets reported as required by legislation, regulation or enterprise guidelines. 6.3. Report submitted to supervisor or other authority. 6.4. Samples submitted in compliance with legislative requirements, regulations or enterprise guidelines. 6.5. Equipment and materials are cleaned and stored following industry standards or enterprise practice.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
define area and target of inspection carry out risk assessment and minimisation prepare for inspection carry out inspection identify targets and level of impact on site implement control measures monitor control methods clean and store equipment and materials following inspection use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
recognition and classification of local plant and animal species use of simple taxonomic or identification keys risk management characteristics of inspection targets inspection procedures and techniques monitoring techniques reporting protocols map reading relevant land use processes relevant legislative and regulatory requirements including environmental protection legislation.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: define the scope and criteria on which to base inspection define the hazards and risks to OHS and the environment associated with the inspection conduct inspections, complying with statutory requirements and enterprise protocols for entry to private property establish environmental impacts caused by the presence of the target document the inspection and recommend follow up actions.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Designated areas may include:	covers a range of designated areas such as farms, parks, reserves, and roadsides.
Inspections may include:	plant and animal species and communities threatened or endangered species notifiable or noxious pests or animals species not previously identified in the region weeds or animals which may present a high risk and fire risks and threats.

Unit Sector(s)

Unit sector	Lands, parks and wildlife

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCLPW403A Inspect and monitor cultural places

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers inspecting and monitoring cultural places and defines the standard required to: establish the cultural value and background of the place; prepare or source checklists for inspection; inspect the place to establish a schedule of maintenance and monitor site management; submit report and recommendations based on requirements of contract including a review of existing management systems; monitor surroundings to establish restoration, reclamation, modification and protection that is required in the immediate area; monitor stakeholder views for impact on cultural significance, approach to maintenance, restoration and modification, and current and proposed uses of the place or area.

Application of the Unit

Application of the unit	This unit applies to those whose job role includes inspecting and monitoring the fabric and setting of heritage or culturally significant places to identify non-conformities with conservation and management plans. A high level of cultural awareness and the need to observe cultural protocols are important in parts of the process. Note: for Indigenous cultural places, the delivery and assessment against this unit must comply with community protocols and guidelines and be supported by elders and custodians of country.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for inspection	1.1. Significance of place is sourced from conservation and management plans. 1.2. According to operational request, specific facilities and equipment for inspection are determined. 1.3. Appropriate checklists relating to condition of fabric and surrounds are obtained to suit the application.
2. Carry out comprehensive inspection	2.1. Condition of fabric is inspected for deterioration and damage. 2.2. Non-conformity with conservation and management plans and Occupational Health and Safety (OHS) are recorded. 2.3. Observed deterioration and damage to the fabric is evaluated to determine short-term and long-term impact on the significance of the place. 2.4. Maintenance works for the cultural place is determined and scheduled. 2.5. Records are checked for accuracy. 2.6. Potential safety risks, hazards and situations are identified and detailed.
3. Submit report and recommendations	3.1. Situations requiring urgent action are addressed in accordance with conservation/management plan enterprise guidelines. 3.2. Draft reports are provided to stakeholders in oral and/or written formats. 3.3. Concise and accurate report are prepared and submitted to management. 3.4. Existing management systems are reviewed particularly regarding frequency and scope of inspection. 3.5. Recommendations for future action are consistent with conservation/management plan and industry standards and best practice. 3.6. Collected data and information is submitted for inclusion on information management system.
4. Monitor surroundings	4.1. Condition of surrounds and setting of the place or area is monitored for deterioration, damage and for biological or geophysical changes. 4.2. Deterioration and damage to surrounds and setting of place or area is evaluated to determine short-term and long-term impact on the significance of the place. 4.3. Required restoration or modification of biological aspects of the setting, including indigenous and exotic species, are planned to maintain the cultural and natural significance. 4.4. Required restoration or modification of geophysical aspects of the setting and surrounds, including replacement of soils and protection of landforms are planned to maintain the cultural and natural significance. 4.5. Maintenance, restoration and modification of fabric, setting and surrounds is integrated to maintain the cultural (both indigenous and non-indigenous), and natural significance of the place or area.
5. Monitor stakeholder views on significance	5.1. Stakeholders are periodically consulted to determine their views on the significance and maintenance of the place and area. 5.2. Visitors are periodically consulted to obtain their views on the place and area. 5.3. Changes in views and/or stakeholders are identified. 5.4. Changes in views are assessed for impact on cultural significance, approach to maintenance, restoration and modification, and current and proposed uses of the place or area. 5.5. Assessment of changed views is reported to enterprise and Burra Charter processes or indigenous places guidelines.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
prepare for inspection carry out comprehensive inspection assess the condition of a designated area monitor an area for deterioration, damage and for biological or geophysical changes. submit report and recommendations monitor surroundings consult with stakeholders to monitor views on significance use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
relevant cultural concepts relevant aspects of Australian Heritage Commission legislation and requirements, State/Territory Heritage requirements and World Heritage requirements International Union for Conservation of Nature (IUCN) guidelines for protected area management categories Australian and New Zealand Environment Conservation Council (ANZECC) environmental standards and best practice guidelines national and International Charters of the International Council on Monuments and Sites (ICOMOS), including the Burra Charter environmental legislation and codes of practice construction techniques and materials processes of deterioration and damage maintenance, restoration and modifications applied or potentially that could be applied to place or area threats to place or area, including visitor impacts.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence is required that cultural places have been appropriately inspected and monitored and that any maintenance activities conform to relevant legislation, charters and is according to enterprise guidelines and industry best practice. The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: establish the cultural value and background of the place prepare or source checklists for inspection inspect the place to establish a schedule of maintenance and monitor site management submit report and recommendations based on requirements of contract including a review of existing management systems monitor surroundings to establish restoration, reclamation, modification and protection that is required in the immediate area monitor stakeholder views for impact on cultural significance, approach to maintenance, restoration and modification, and current and proposed uses of the place or area.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Cultural places of significance may include:	areas of non-indigenous activity, buildings and other structures natural areas of Indigenous cultural significance areas of Indigenous activity such as burial, occupation and contact sites, engravings, grinding grooves, rock pictures, fish traps, middens and mounds.

Unit Sector(s)

Unit sector	Lands, parks and wildlife

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCLPW404A Produce maps for land management purposes

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers producing maps for land management purposes and defines the standard required to: establish the land use, structures and natural resource features that are required to inform land use decisions; source data sets that provide the required information; validate the data for currency and compare to ground observations; incorporate data onto a map; provide a map key and any supporting information required; evaluate maps for suitability for purpose and value in making land management decisions.

Application of the Unit

Application of the unit	This unit applies to those whose job role includes preparing maps by hand or by using Geographical Information Systems (GIS) for land management purposes.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Obtain information for a specific land management purpose	1.1. Information required to achieve result is defined and required data sets are correctly determined. 1.2. Information from stakeholders on land management and production systems is collected and presented consistent with the local area management strategy. 1.3. Information collected includes temporal and spatial data. 1.4. Information is reviewed for relevance and accuracy.
2. Assess data availability	2.1. Availability of required data sets is ascertained through research of internal and external sources. 2.2. Ownership of data is confirmed, and access and pricing determined. 2.3. Data is obtained in line with industry standards, statutory requirements and enterprise policy. 2.4. Where appropriate, procedures are developed to capture data.
3. Assess data quality	3.1. Data is assessed for integrity to determine suitability for task. 3.2. Disparities between data sets are investigated and resolved to ensure integrity of data used.
4. Format and present data	4.1. Compatible format for data is identified. 4.2. Relevant data elements are assembled. 4.3. Data format(s) are selected to meet user's requirements. 4.4. Information is presented to meet user requirements using suitable media in a tidy, informative and useable manner. 4.5. Information is presented in line with appropriate enterprise and Australian standards.
5. Incorporate data onto map(s)	5.1. Information is transferred from various data sources onto map(s). 5.2. Maps are produced showing spatial and temporal data consistent with development and implementation of the land management strategy. 5.3. Maps are analysed for data to assist in development or implementation of land management plan.
6. Review customer satisfaction	6.1. Work is completed in line with enterprise quality requirements. 6.2. Feedback is sought from users regarding satisfaction with information and presentation. 6.3. Any areas of dissatisfaction are resolved in line with enterprise policy and procedures. 6.4. Customer feedback is analysed and used as a quality improvement tool.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assess data availability assess data quality incorporate data onto maps review customer satisfaction use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
land management processes relevant to map being prepared relevant Commonwealth, State and Local legislative and regulatory requirements mapping principles and conventions including layout, legends, scale, media, printing and presentation styles use of software and hardware such as GIS, Computer-Aided Design (CAD), desktop publishing, desktop mapping, multimedia, graphic animation, plotters and printers.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: establish the land use, structures and natural resource features that are required to inform land use decisions source data sets that provide the required information validate the data for currency and compare to ground observations incorporate data onto a map provide a map key and any supporting information required evaluate maps for suitability for purpose and value in making land management decisions.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Mapping products may include:	transparency overlays for air photographs or printed maps and thematic maps produced on GIS.

Unit Sector(s)

Unit sector	Lands, parks and wildlife

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCLPW405A Monitor biodiversity

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of monitoring biodiversity and defines the standard required to: use monitoring techniques suitable for the environment and species; install and use monitoring equipment; develop systems to capture, maintain and analyse data; make observations and record data on species diversity and abundance; review data to ensure the monitoring process is correctly targeted and implemented.

Application of the Unit

Application of the unit	This unit applies to natural area managers and those seeking information on natural systems or areas.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Select monitoring techniques	1.1. Monitoring operations are selected to obtain required data described in monitoring plan and enterprise requirements. 1.2. Range of likely operating conditions, hazards and difficult/sensitive environments are assessed for impact on monitoring. 1.3. Alternative land, sea and air operations are considered to collect data in line with enterprise procedures. 1.4. Operations are trialled to test monitoring scheme for reliability, timeline and safety.
2. Prepare equipment and resources	2.1. Appropriate certificates, licenses and authorisations are obtained according to enterprise and legislative requirements. 2.2. Equipment required for monitoring is sourced according to enterprise procedures. 2.3. Equipment and personnel are transported to monitoring sites without injury or damage according to enterprise procedures. 2.4. Equipment is installed and protected from weather conditions according to manufacturer's specifications, safety and enterprise requirements. 2.5. Equipment and monitoring procedures are tested in field conditions to enterprise and manufacturers' requirements.
3. Monitor biodiversity	3.1. Observations are made according to monitoring plan and to enterprise procedures. 3.2. Data is recorded to monitoring plan and database requirements. 3.3. Location and times of observations are recorded to enterprise requirements. 3.4. OHS requirements are followed to legislative requirements and enterprise policies and procedures.
4. Review data	4.1. Records of monitored data are examined for consistency and accuracy within requirements of the monitoring plan. 4.2. Records are assessed to determine whether the observations and measurements are addressing factors and issues consistent with the monitoring plan. 4.3. Monitoring techniques are adjusted to overcome any deficiency or reported to enterprise procedures for adjustment to monitoring plan.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
develop monitoring techniques prepare and install equipment and resources monitor biodiversity use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
ecosystems plant and animal classification monitoring systems for flora, fauna and microorganism populations accepted scientific processes parks/reserves, conservation, environmental protection and heritage and tenure systems set up and use of monitoring equipment threats, both natural and from human activity, to places of natural significance international, national and local standards and Codes of Practice data recording and analysis techniques Occupational Health and Safety (OHS) and environmental legislation under which enterprise operates.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: use monitoring techniques suitable for the environment and species install and use monitoring equipment develop systems to capture, maintain and analyse data make observations and record data on species diversity and abundance review data to ensure the monitoring process is correctly targeted and implemented.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Natural systems or areas may include:	a place an area a park/reserve an ecosystem or part of an ecosystem a region or catchment a species or group of species.

Unit Sector(s)

Unit sector	Lands, parks and wildlife

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCLPW601A Coordinate the preparation of a regional resource management plan

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of coordinating the development of regional plans in the context of natural resource management and defines the standard required to: review existing planning documents and sources of information to inform the plan; identify land management issues and potential solutions; identify stakeholders to form discussion groups and seek individual input to planning; organise for the collection and analysis of data to inform planning and monitor progress; work with stakeholders and technical advisers to develop goals and performance criteria; develop a draft plan for widespread consultation and feedback; finalise the regional resource management plan.

Application of the Unit

Application of the unit	This unit applies to the coordinating the preparation of a regional resource management plan at a strategic level with the capacity to devolve responsibilities and tasks to specialist planners and others.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Review existing information	1.1. Information obtained during scoping or prior resource management plans is reviewed to determine starting point for planning process. 1.2. Sources of additional information are identified for use during planning process.
2. Identify dimensions of issues	2.1. Natural resource management issues previously identified are examined to determine current and future impacts. 2.2. Causes, scope and types of potential solutions are identified from documentation for use in planning process.
3. Form panels and groups to support process	3.1. Key stakeholder groups are approached to obtain views on consultative structures and processes. 3.2. Panels and groups are formed to cater for input of stakeholder information and views, and to obtain assistance on plan development. 3.3. Structure of panels and groups is developed to allow diversity and to promote involvement, ownership and co-operation between stakeholder groups.
4. Coordinate the collection of data	4.1. Data collection and surveys on regional factors and issues is coordinated to provide information for the planning process. 4.2. Inherent or stable and dynamic data is identified to ensure plan is developed on sound information basis. 4.3. Rules and relationships between various data sets are developed where required for loading into a database. 4.4. Specialists are sourced to process data for reporting to planning process. 4.5. Arrangements are made for data to be recorded in a database where appropriate for further processing and reporting. 4.6. Data collection and recording is managed within budgetary constraints.
5. Coordinate the development of goals and strategies	5.1. The development of goals and strategies is coordinated through the use of technical advice, panels and groups. 5.2. Sources of appropriate technical advice are identified. 5.3. Technical advice is obtained on issues at regional and local levels for integration into goals and strategies. 5.4. Technical advice is provided to groups and panels in appropriate terms to assist in the development of goals and strategies. 5.5. Panels and groups are facilitated to provide suggestion for goals and strategies, and to comment progressively on their formulation at a regional level. 5.6. Original scope and basis for planning process are reviewed at major developmental stages to determine their ongoing validity.
6. Coordinate the preparation of a draft plan	6.1. Preparation of draft plan is coordinated using technical and stakeholder input to cater for range of natural resource management issues within economic, industry and social contexts. 6.2. Personnel are coordinated to structure the draft plan to comply with legislative, program and enterprise requirements. 6.3. Draft plan includes goals, strategies and achievable and measurable outcomes that reflect prior consultation and technical advice. 6.4. Draft plan is submitted to enterprise editing, review and approval processes required before public comment.
7. Plan consultations	7.1. Consultations are planned to ensure all stakeholders have the opportunity to comment. 7.2. Formal consultations are recorded for use in revisions, and for reporting according to legislative, program and enterprise requirements. 7.3. Consultations are organised to include Indigenous cultural heritage as applicable.
8. Coordinate the revision of the plan to reflect consultations	8.1. Revision of draft plan is coordinated to reflect consultation comments within the parameters allowed in legislative, program and enterprise requirements. 8.2. Technical advice is obtained to develop an appropriate response to consultation comments. 8.3. Revised plan is submitted to enterprise editing, review and approval processes required before final approval. 8.4. Revised plan is submitted to regional planning group(s) before final approval.
9. Submit plan for approval/endorsement	9.1. Final plan is submitted for approval/endorsement and publication according to legislative, program, enterprise and contract requirements. 9.2. Planning process and outcomes are evaluated to identify potential future improvements in process and outcomes.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
facilitate to manage widely diverse groups, views and cultures coordinate multiple strands of planning development concurrently seek out technical advice and communication across a range of technical disciplines present effectively research in economic, planning, environmental and social areas address and relate to diverse groups of people use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
broad geographic indicators with particular emphasis on the region regional and rural planning concepts from town planning, rural industry planning, and natural resource planning perspectives impact of government processes and industry activities in social and economic terms consultative techniques cross cultural and cultural factors relevant to social structures local government operations natural resource management and issues sources of technical advice.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: review existing planning documents and sources of information to inform the plan identify land management issues and potential solutions identify stakeholders to form discussion groups and seek individual input to planning organise for the collection and analysis of data to inform planning and monitor progress work with stakeholders and technical advisers to develop goals and performance criteria develop a draft plan for widespread consultation and feedback finalise the regional resource management plan.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Land management issues may include:	damage to natural resources activities or lack of activity causing ecosystems to operate outside their natural states restoration of degraded areas risk of damage and degradation to natural resources.

Unit Sector(s)

Unit sector	Lands, parks and wildlife

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCLSC302A Construct landscape features using concrete

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of constructing concrete structures and features and defines the standard required to: interpret site plans and specifications; set out and prepare a site for receival of concrete, pour, set and finish concrete; check quality of work and clean up site.

Application of the Unit

Application of the unit	This unit applies to the construction of concrete structures and features as a component of landscape project works.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan and prepare work	1.1. Plans and specifications are interpreted and clarified with the supervisor. 1.2. The quantity and quality of materials are checked to ensure they conform to design drawings and specifications. 1.3. Tools and equipment are selected and checked for serviceability according to enterprise guidelines. 1.4. Occupational Health and Safety (OHS) hazards are identified, risks assessed and controls implemented. 1.5. Environmental implications of constructing concrete structures are identified and reported to the supervisor.
2. Set out and prepare the site	2.1. Services are determined and located from site plans. 2.2. The position of the structure or feature is marked out according to design drawings and specifications. 2.3. Profiles are established to conform to the tolerances nominated within the design drawings and specifications. 2.4. Subsoil is prepared by removing all debris, vegetable matter and topsoil to provide a solid foundation for concrete. 2.5. Drainage systems are installed according to design drawings and specifications. 2.6. Form work is installed to the site in a manner that will ensure it remains rigid during concrete pouring operations. 2.7. Sub-base material is placed and compacted to the required finished levels. 2.8. Preparation of the site is completed according to the type of structure or feature to be constructed.
3. Mix and pour concrete	3.1. Proportions for concrete mix are determined according to the strength requirements of the project. 3.2. Volume of dry materials necessary to produce final concrete mix is determined. 3.3. All dry ingredients and required additives are mixed together to ensure a thorough blending of all materials is achieved. 3.4. Sufficient water is introduced to produce a concrete mix to the required consistency. 3.5. Concrete mix samples are taken for testing, if required, to check for conformity to specifications. 3.6. Concrete is poured to designated levels in a manner to avoid segregation of materials. 3.7. Concrete is consolidated using an approved vibration method to industry standard (AS3600) to ensure air pockets are eliminated.
4. Finish concrete	4.1. Concrete is screeded to a flat surface to maintain the desired finished level. 4.2. Surface is trowelled according to design drawings and specifications. 4.3. A Concrete is finished off according to design drawings and specifications.
5. Check quality of work and clean up site	5.1. Quality of finished works is inspected to ensure the standard of the finished structure or feature is in accordance with design drawings and specifications. 5.2. Form work is removed and cleaned in a manner which will allow for re-use of the form work. 5.3. All debris is removed and disposed of in a manner that minimises risk to the environment. 5.4. All tools and equipment are cleaned and stored according to enterprise guidelines.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
measure and construct profiles using mathematical techniques establish levels using levelling equipment undertake and interpret tests performed on a concrete mix place, consolidate and finish concrete use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
MPA testing theory and what effects MPA specifications in a concrete mix the comparative environmental implications associated with soil removal and the establishment of drainage systems industry standards in relation to reinforcing and consolidating concrete. sub-base and sub-grade materials and preparation.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: interpret site plans and specifications set out and prepare a site for receival of concrete pour, set and finish concrete check quality of work and clean up site.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Features may include:	structures including paths, driveways, edgings, footings, floors, steps, walls, fences, pool surrounds, entertaining areas and ornamental garden elements.

Unit Sector(s)

Unit sector	Landscape

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCLSC303A Construct brick and/or block structures and features

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of constructing brick and/or block structures and features and defines the standard required to: interpret site plans and specifications; set out and prepare a landscape construction site; construct landscape structures; check quality of work and clean up site.

Application of the Unit

Application of the unit	This unit applies to constructing brick and/or block structures and features as a component of landscape project works.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan and prepare work	1.1. Plans and specifications are interpreted and clarified with the supervisor. 1.2. The quantity and quality of materials are checked to ensure they conform to design drawings and specifications. 1.3. Tools and equipment are selected and checked for serviceability according to enterprise guidelines. 1.4. Occupational Health and Safety (OHS) hazards are identified, risks assessed and controls implemented. 1.5. Environmental implications of erecting brick and/or block structures are identified and reported to the supervisor.
2. Set out and prepare the site	2.1. Services are determined and located from site plans. 2.2. The position of the structure or feature is marked out according to design drawings and specifications. 2.3. Profiles are established to conform to the tolerances nominated within the design drawings and specifications. 2.4. Subsoil is prepared by removing all debris, vegetable matter and topsoil to provide a solid foundation for construction. 2.5. Drainage systems are installed according to design drawings and specifications. 2.6. Sub-base material is placed and compacted to the required finished levels.
3. Construct structure or feature	3.1. Mortar is mixed to determined ratio and appropriate admixes including bonding and colouring agents are added, as required, and in accordance with specifications. 3.2. Damp proofing and base course of brick and/or block work is laid according to design drawings and specifications. 3.3. Courses of brick and/or block work are laid using designated bond(s) in a manner that will ensure the viability and stability of the structure, and according to design drawings and specifications. 3.4. Finishes are applied to brick or block work in accordance with specifications.
4. Check quality of work and clean up site	4.1. Quality of finished works is inspected to ensure the standard of the finished structure or feature is in accordance with design drawings and specifications. 4.2. Brick and/or block work surfaces are cleaned down in an environmentally safe and sensitive manner. 4.3. Tools and equipment are cleaned and stored according to enterprise guidelines.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
measure and construct profiles using mathematical techniques use of levelling equipment use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
comparative environmental implications associated with soil disturbance and the establishment of drainage systems components of mortar, including admixes such as bonding and colouring agents, used in the construction of brick and/or block structures and features.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: interpret site plans and specifications set out and prepare a landscape construction site construct landscape structures check quality of work and clean up site.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Structures and features may include:	stone, brick or block features such as walling, steps, edgings, walls, fences, BBQ and entertaining areas, and ornamental garden elements not covered by engineering specifications.

Unit Sector(s)

Unit sector	Landscape

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCLSC304A Erect timber structures and features

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of erecting timber structures and features as a component of landscape project works and defines the standard required to: mark out the site for the structure according to design drawings and specifications; establish the levels and prepare footings where required; use a wide range of power tools efficiently and safely; fix, join or assemble timbers using a variety of recognised methods; apply a variety of surface finishes; ensure the completed structure or feature meets the quality standard in the specifications.

Application of the Unit

Application of the unit	This unit applies workers engaged in the process of erecting timber structures and features as a component of landscape project works.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan and prepare work	1.1. Plans and specifications are interpreted. 1.2. The quantity and quality of materials are checked for conformation to design drawings and specifications. 1.3. Tools and equipment are selected and checked for serviceability according to industry practice. 1.4. Personal Protective Equipment (PPE) is selected, used and maintained according to procedures. 1.5. Occupational Health and Safety (OHS) hazards are identified, risks assessed, and controls are implemented.
2. Position the structure and prepare the profile and footings	2.1. Services are identified and located from site plans. 2.2. The position of the structure is marked out according to design drawings and specifications. 2.3. Profiles are established to conform to the tolerances nominated within the design drawings and specifications. 2.4. Footings are excavated and prepared according to the type of structure to be erected.
3. Prepare and cut timber components	3.1. Components are prepared for assembly to the requirements contained in the design drawings and specifications. 3.2. The length of components and the positions of cuts and joints are marked out with a pencil according to designated specifications in design drawings. 3.3. Cutting tools are selected, used and maintained according to manufactures recommendations and OHS specifications. 3.4. Components are cut, checked out and drilled accurately in preparation for joining and assembly.
4. Assemble and erect structure	4.1. Timber components are fixed, joined or assembled into position and fixed into place according to design drawings and specifications. 4.2. Remaining components are installed and fixed into position according to design drawings and specifications. 4.3. Structure is finished off to ensure all components are secure and complete. 4.4. Coatings are applied according to specifications and manufacturer's recommendations.
5. Check quality of work and clean up site	5.1. Quality of finished works is checked for compliance with design drawings and specifications. 5.2. Debris is cleaned from structure and site according to industry practice.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
measure and mark lengths of timber accurately fix, join or assemble timbers using a variety of recognised methods apply surface finishes use surveyors' instruments excavate footings use hand and power tools according to OHS requirements estimate quantities demonstrate safe working practices use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
levelling principles and techniques timber properties and characteristics common timber joints timber fixing methods and product footings and their construction used for timber structures OHS requirements associated with erecting structures and features environmental implications associated with excavation and construction activity.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: mark out the site for the structure according to design drawings and specifications establish the levels and prepare footings where required use a wide range of power tools efficiently and safely fix, join or assemble timbers using a variety of recognised methods apply a variety of surface finishes ensure the completed structure or feature meets the quality standard in the specifications.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Structures and features may include:	timber structures and features such as: fences pergolas trellises lattices gazebos small bridges handrails boardwalks steps decking sheds playhouses screens site furniture.

Unit Sector(s)

Unit sector	Landscape

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCLSK319A Slaughter livestock

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of slaughtering livestock and defines the standard required to: identify and select livestock for slaughter; prepare slaughterhouse and equipment; conduct safe and humane slaughter of livestock; dress carcass and store in suitable facility for cold storage.

Application of the Unit

Application of the unit	This unit requires some judgement and discretion. It is likely to be carried out under minimal supervision, with checking only related to overall progress. Note: Where firearms are used appropriate licences must be held.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for slaughter operation	1.1. Reasons for slaughter are identified. 1.2. Equipment is prepared and transported to slaughter site. 1.3. Livestock to be slaughtered are selected and prepared for slaughter according to enterprise regulatory and animal welfare requirements. 1.4. Slaughter method is determined and killing facility identified.
2. Slaughter animal	2.1. Slaughter is conducted humanely, with a minimum of stress to the animal and according to Occupational Health and Safety (OHS) requirements. 2.2. Carcass is dressed, hung and protected. 2.3. Where necessary, reasons for slaughter are investigated. 2.4. All relevant environmental and health requirements and OHS, public health, hygiene and animal welfare legislation are followed and complied with during slaughter operations.
3. Complete slaughter operations	3.1. Offal and waste products are disposed of or destroyed in an environmentally responsible manner and according to State/Territory and local authority health standards. 3.2. Equipment and slaughterhouse is hygienically cleaned and stored for re-use. 3.3. Intended end-use of slaughtered meat is identified. 3.4. Meat is prepared for end-use.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe work practices kill and cut up livestock carcasses use equipment in a slaughterhouse clean and sterilise facilities and equipment store meat disposal of offal package cuts identify and select animals for slaughter comply with animal welfare requirements use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
the health restrictions and laws applying to the slaughter of livestock for sale, i.e. by registered abattoirs, not by other avenues relevant legislative health and OHS requirements, especially as they relate to livestock and slaughter, animal handling and safe livestock handling techniques enterprise and industry policies and codes of practice with regard to livestock slaughter, licensing, and recording and reporting requirements animal welfare legislation and withholding periods offal disposal regulations human health and hygiene health issues affecting both humans and livestock cattle diseases carcass hanging methods codes of practice for the welfare and husbandry of cattle, sheep and goats.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify and select livestock for slaughter prepare slaughterhouse and equipment conduct safe and humane slaughter of livestock dress carcass and store in suitable facility for cold storage.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Livestock may include:	cattle goats sheep.

Unit Sector(s)

Unit sector	Livestock

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCLSK321A Service and repair bores and windmills

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of maintaining bores and windmills and defines the standard required to: maintain all components of bores and windmills; carry out testing procedures to determine correct operation; recognise and rectify mechanical faults; carry out repairs to bore, mill heads and pumps to ensure the full function and flow of water supplies; dismantle and assemble windmills and mechanical components; source and apply specialist direction; and refer to bore histories for troubleshooting.

Application of the Unit

Application of the unit	This unit is likely to be carried out under routine supervision with intermittent checking within enterprise guidelines. It requires the application of discretion and judgement to assess and determine requirements for specialist direction, and refer more complex faults for specialist advice.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Establish bore history and enterprise policy	1.1. Enterprise records are accessed, inspected and bore history is established. 1.2. Enterprise policy regarding service and repairs to bores and windmills is established in consultation with the supervisor. 1.3. Specialist instructions and assistance are sought as required from recognised industry sources according to enterprise requirements.
2. Prepare to carry out service and repairs	2.1. Tools, equipment and materials appropriate to job requirements are selected and inspected for serviceability. 2.2. Dismantling and stripping of windmill is carried out to industry standards and according to enterprise requirements. 2.3. Existing and potential Occupational Health and Safety (OHS) hazards in the workplace are identified, and risks assessed and controlled according to enterprise requirements.
3. Carry out service and repairs	3.1. Suitable personal protective equipment (PPE) is selected, used and maintained according to OHS and enterprise requirements. 3.2. Service and repairs to bores, windmills, motors and pumps are carried out according to manufacturer specifications, operator manuals and enterprise requirements. 3.3. Complex faults and repairs are reported and referred for specialist advice and remedial action according to enterprise requirements. 3.4. Lost equipment is safely retrieved according to OHS guidelines and enterprise requirements.
4. Complete service and repair activities	4.1. Bore and windmill components are reassembled and tested for operation according to manufacturer specifications to ensure the restoration of full function and flow. 4.2. Work site, tools and equipment are cleaned, returned to operating order and stored according to OHS and enterprise requirements. 4.3. Waste from service and repair activities is collected, treated and disposed or recycled according to enterprise environmental requirements. 4.4. Relevant information is documented according to industry and enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe work procedures apply basic diagnostic techniques recognise faults and deterioration of components and carry out mechanical repairs select and match tools and equipment with work requirements apply hand-eye coordination apply safe workplace and positive environmental procedures read and interpret enterprise policy, maintenance plans, manufacturer specifications and material safety data sheets (MSDS) effectively communicate with contractors and supervisor, and record and report maintenance details and outcomes calculate volumes, and measure speed, flow rates and distance use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
construction of bores and windmills and maintenance requirements diesel engine components, maintenance requirements and repair procedures working principles of diesel engines drive systems and components types and uses of lubricants and other servicing materials servicing characteristics of bores and windmills types, characteristics, uses and limitations of hand and power tools basic diagnostic processes and techniques environmental codes of practice with regard to maintenance activities OHS legislative requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: maintain all components of bores and windmills carry out testing procedures to determine correct operation recognise and rectify mechanical faults carrying out repairs to bore, mill heads and pumps to ensure the full function and flow of water supplies dismantle and assemble windmills and mechanical components source and apply specialist direction and refer to bore histories for troubleshooting.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Service requirements may include:	the pulling of the bore which includes fitting clamps, removing rods and columns the laying out of rods and columns replacing worn or faulty parts checking rods for straightness and checking spacers for wear examining for and noting lime deposits.
Programmed procedures for the checking of the bore head may include:	checking of the belt condition, glands, pulleys, vibration or noise, slipping, throwing or loose belts, low flows, correct rotation, worn parts and bearings.
The service and repair of windmills may include:	stripping the windmill, carrying out checks and repairs to mill blades, fan structure, mill head, differential head and gearbox.

Unit Sector(s)

Unit sector	Livestock

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCMOM202A Operate tractors

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of operating tractors with or without attached equipment and defines the standard required to: carry out pre-operational checks and maintenance including tagging defects; set and secure attachments according to manufacturer's directions; operate tractor in a safe and controlled manner; implement shut-down procedures; store machinery and equipment and record maintenance and operation details.

Application of the Unit

Application of the unit	This unit applies to workers in the agriculture, horticulture or land management sectors who operate tractors under some supervision with regular checking and within enterprise guidelines.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare tractor for operation	1.1. Occupational Health and Safety (OHS) hazards in the work area are identified and safety concerns reported to the supervisor. 1.2. Routine checks of tractors are conducted prior to use according to manufacturer's specifications and enterprise requirements. 1.3. Attached equipment is identified and selected appropriate to work requirements, checked for safety and set for operation. 1.4. Tractor and attached equipment faults or malfunctions are identified and reported for repair according to enterprise requirements.
2. Operate tractor	2.1. Risks to self, others and the environment are recognised and avoided according to enterprise requirements. 2.2. Suitable personal protective equipment is used, maintained and stored according to enterprise requirements. 2.3. Tractor is operated according to low risk operating procedures in a controlled manner and monitored for performance and efficiency. 2.4. Environmental impacts associated with tractor operation are recognised and minimised according to directions.
3. Complete and check tractor operation	3.1. Shut-down procedures are conducted according to manufacturer's specifications and enterprise requirements. 3.2. Malfunctions, faults, irregular performance or damage to tractor and attached equipment is detailed and reported according to enterprise requirements. 3.3. Tractor and attached equipment is cleaned and decontaminated where necessary, secured and stored according to enterprise and OHS requirements. 3.4. Tractor operational reports are maintained to industry standards according to enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe operating procedures steer, manoeuvre and position tractor in a smooth and controlled manner utilise the various components and controls of tractors set and secure equipment for operation safely and effectively operate tractors in adverse weather and difficult terrain conditions demonstrate safe and environmentally responsible workplace practices interpret manufacturers specifications, work and maintenance plans, and Material Safety Data Sheets (MSDSs) effectively communicate faults and hazards, interpret and apply task instructions, report and maintain operational records calculate and measure distance, volumes and weights use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
tractor components, controls and features and operational functions tractor steering systems and features attached equipment, features and operational functions and procedures operating principles and operating methods load limits and the principles of weight distribution with regard to load shifting and tractor movement distinguishing characteristics of individual tractors including rated power effects of adverse weather and difficult terrain conditions on tractor operation duty of care to self, others and the environment use and control of hazardous substances. relevant legislation with regard to machinery operation and licensing requirements environmental Codes of Practice with regard to machinery operation OHS legislative requirements, Codes of Practice, hazard identification and risk assessment.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include evidence of the following: carry out pre-operational checks and maintenance including tagging defects set and secure attachments according to manufacturer's directions operate tractor in a safe and controlled manner implement shut-down procedures store machinery and equipment record maintenance and operation details.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Tractors may include:	two wheel drive four wheel drive front wheel assist tractors.
Steering systems may include:	conventional front-wheel steering all wheel steering.

Unit Sector(s)

Unit sector	Machinery operation and maintenance

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCMOM204A Undertake operational maintenance of machinery

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of undertaking operational maintenance of machinery and defines the standard required to: select and prepare tools and equipment; carry out lubrication and basic servicing; conduct basic diagnostic tests; report simple faults or report and tag more serious faults; collect, remove and recycle or dispose of wastes; maintain records of machinery maintenance.

Application of the Unit

Application of the unit	This unit applies to workers in the agriculture, horticulture and land management sectors who use non-specialist skills to perform basic servicing and repairs on a range of machinery according to scheduled maintenance programs. The operational maintenance of machinery will usually follow set routines, methods and procedures.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for maintenance	1.1. Maintenance plans are accessed and understood prior to undertaking maintenance work. 1.2. Tools and supplies are selected appropriate to job requirements and confirmed against maintenance plan. 1.3. Tools are inspected for serviceability and prepared for use according to manufacturer's specifications and enterprise requirements. 1.4. Occupational Health and Safety (OHS) hazards are identified and safety concerns reported to the supervisor.
2. Perform scheduled maintenance	2.1. OHS hazards are identified and safety concerns reported to the supervisor. 2.2. Greasing, lubrication and other basic servicing of machinery are carried out according to manufacturer's specifications and enterprise requirements. 2.3. Equipment is adjusted according to manufacturer's specifications and enterprise requirements. 2.4. Basic diagnostic techniques are applied and mechanical faults are identified and rectified according to manufacturer's specifications. 2.5. More serious or complex faults are reported for referral according to enterprise requirements.
3. Complete maintenance activities	3.1. Tools are cleaned and stored according to OHS and enterprise requirements. 3.2. Waste from maintenance activities is collected, treated and disposed or recycled according to enterprise environmental requirements. 3.3. Work areas are cleaned, returned to operating condition and maintained according to OHS and enterprise requirements. 3.4. Relevant information is documented according to industry and enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and apply safe work practices use tools and equipment safely carry out basic servicing of machinery carry out basic mechanical fault finding and diagnostic tests refer complex mechanical faults to appropriate technician follow procedures to dispose of waste recognise caution or hazard signs and symbols interpret tasks or information from labels, manuals or written instructions record information accurately or verbally report information use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
types and uses of lubricants and other commonly used servicing materials operational principles of machinery including mechanical and auto-electrical systems servicing characteristics of plant and equipment types, characteristics, uses and limitations of hand power tools functions of components of common mechanical and hydraulic systems working principles of 2-stroke, 4-stroke, petrol and diesel engines set-up requirements of plant and equipment, and principles of calibration basic diagnostic processes and techniques environmental Codes of Practice with regard to maintenance activities OHS and environmental legislative and enterprise requirements and Codes of Practice hazard identification and OHS procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: select and prepare tools and equipment carry out lubrication and basic servicing conduct basic diagnostic tests report simple faults or report and tag more serious faults collect, remove and recycle or dispose of wastes maintain records of machinery maintenance.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Operational maintenance of machinery may include:	the basic operational maintenance of a range of agricultural, horticultural or land management machinery.
Machinery may include:	sprayers tractors mechanical pruners harvesters turf mowers rotary hoes chainsaws hedge trimmers winches vehicles motorcycles.

Unit Sector(s)

Unit sector	Machinery operation and maintenance

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCMOM205A Operate vehicles

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of maintaining and operating vehicles and defines the standard required to: carry out routine checks and maintenance; store loads securely; drive a range of vehicles safely and defensively; record details of vehicle use and maintenance.

Application of the Unit

Application of the unit	This unit applies to working under minimal supervision within enterprise guidelines.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare vehicle for use	1.1. Occupational Health and Safety (OHS) hazards in the work area are identified and reported to the supervisor. 1.2. Routine checks and maintenance of vehicle are conducted prior to use according to manufacturers specifications and enterprise requirements. 1.3. Faults or malfunctions are identified and reported for repair according to enterprise requirements. 1.4. Loads are secured according to safe operational specifications, OHS, legislative and enterprise requirements.
2. Drive vehicle	2.1. Suitable personal protective equipment is selected, used, maintained and stored according to OHS and enterprise requirements. 2.2. Vehicle is driven in a safe and controlled manner and monitored for performance and efficiency. 2.3. Driving hazards are identified, anticipated and controlled through the application of safe and defensive driving techniques. 2.4. Environmental implications associated with vehicle operation are recognised and positive enterprise environmental procedures applied where relevant.
3. Complete and record vehicle performance	3.1. Shut-down procedures are conducted according to manufacturer's specifications and enterprise requirements. 3.2. Malfunctions, faults, irregular performance or damage to vehicle is detailed and reported according to enterprise requirements. 3.3. Vehicle is cleaned and decontaminated (where necessary), secured and stored according to enterprise and OHS requirements. 3.4. Vehicle operational reports are maintained to industry standards according to enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe operating procedures steer, manoeuvre and position vehicles in a smooth and controlled manner in on and off-road conditions demonstrate safe and environmentally responsible workplace practices obtain relevant licenses and permits demonstrate emergency procedures and safe driving techniques read and comprehend operator manuals effectively communicate faults, malfunctions and workplace hazards interpret and apply task instructions, report and maintain operational records use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
components, controls and features of vehicles and their functions operating principles and operating methods load limits and the principles of weight distribution with regard to load shifting and vehicle movement effects of adverse weather and terrain conditions on the operation of vehicles OHS legislative requirements and Codes of Practice Environmental Codes of Practice with regard to the operation of vehicles Relevant State/Territory legislation and regulations with regard to licensing, road and traffic requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: carry out routine checks and maintenance store loads securely drive a range of vehicles safely and defensively record details of vehicle use and maintenance.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Vehicles may include:	utilities four wheel drive vehicles light trucks.

Unit Sector(s)

Unit sector	Machinery operation and maintenance

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCMOM304A Operate machinery and equipment

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of maintaining and operating machinery and equipment and defines the standard required to: carry out pre-operational checks and maintenance and report defects if necessary; secure attachments according to manufacturer's directions; operate machinery in a safe and controlled manner; follow procedures to minimise environmental impacts; implement shut-down procedures and store machinery and equipment; record maintenance and operation details.

Application of the Unit

Application of the unit	This unit applies to workers in agriculture, horticulture and land management who operate machinery and equipment for the enterprise. The unit is likely to be carried out under limited supervision with checking only related to overall progress.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare machinery and equipment for use	1.1. Machine and equipment is selected appropriate to job requirements and confirmed against a work plan. 1.2. Routine pre-operational checks of machinery and equipment are carried out to manufacturer's specifications and enterprise requirements. 1.3. Equipment is securely attached and calibrated for operation to manufacturer's specifications. 1.4. Faulty machinery and equipment is identified, safety tagged, and reported to supervisor according to enterprise requirements. 1.5. Occupational Health and Safety (OHS) hazards are identified, risks assessed and risk controls are implemented.
2. Operate machinery and equipment	2.1. Machinery and equipment is operated in a safe and controlled manner, and monitored for performance and efficiency. 2.2. Risk to self, others and the environment are recognised and minimised according to enterprise and OHS requirements. 2.3. Personal Protective Equipment (PPE) is selected, used and maintained according to procedures. 2.4. Environmental implications associated with machinery operation are identified, assessed and taken into account.
3. Check and complete machinery and equipment operation	3.1. Machinery and equipment shut-down procedures are carried out to manufacturer's specifications and enterprise requirements. 3.2. Machinery and equipment operational records are maintained according to enterprise requirements. 3.3. Machinery and equipment damage, malfunctions or irregular performance are recorded and/or reported according to enterprise requirements. 3.4. Machinery and equipment is cleaned, secured and stored according to manufacturer's specifications and enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe operating procedures complete pre-operational checks recognise and report defects operate machinery and equipment to industry standards demonstrate safe and environmentally responsible workplace practices read and interpret manufacturer's specifications, work and maintenance plans, and Material Safety Data Sheets (MSDSs) interpret and apply instructions, communicate with work team and supervisor, record and report equipment faults, workplace hazards, and accidents measure and calculate volumes, consumption and servicing requirements use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
manufacturers specifications for servicing of machinery and equipment operating principles and operating methods for machinery and equipment principles of weight distribution with regard to load shifting and machinery movement procedures for cleaning, securing and storing machinery, equipment and materials potential risks and hazards associated with the operation of machinery and equipment use of hazardous substances environmental impacts and minimisation measures associated with the operation of machinery and equipment OHS and environmental legislation, regulations and Codes of Practice relevant State/Territory legislation, regulations and Codes of Practice with regard to licensing, roads and traffic requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: carry out pre-operational checks and maintenance and report defects if necessary secure attachments according to manufacturer's directions operate machinery in a safe and controlled manner follow procedures to minimise environmental impacts implement shut-down procedures and store machinery and equipment record maintenance and operation details evidence records must include details of the machinery and equipment that the candidate was assessed on.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Machinery and equipment may include:	hydraulic equipment stationary engines spraying equipment mulching and chipping equipment powered trailers and three point linkage equipment excludes chainsaws, tractors, vehicles and earth moving equipment.

Unit Sector(s)

Unit sector	Machinery operation and maintenance

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCMOM305A Operate specialised machinery and equipment

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the operation of specialised machinery and equipment and defines the standard required to: prepare and operate the machinery in accordance with manufacturer's specifications; operate the machinery in a safe, efficient and controlled manner; conduct pre and post operational checks; perform minor maintenance and fault finding; record work activities.

Application of the Unit

Application of the unit	This unit applies to workers in agriculture, horticulture and land management who operate specialised machinery and equipment for the enterprise. A high level of individual responsibility is involved, depending on the level and nature of risk involved and the project. This unit does not cover machinery and equipment described elsewhere in the AHC10 standards at the AQF 3 level.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Select and prepare specialised machinery and equipment for use	1.1. Specialised machinery and equipment is selected and prepared to job requirements and confirmed against work plan. 1.2. Routine pre-operational checks of specialised machinery and equipment are completed to manufacturer's specifications and enterprise requirements. 1.3. Occupational Health and Safety (OHS) hazards are identified, risks assessed and risk controls are implemented.
2. Operate specialised machinery and equipment	2.1. Machinery and equipment is operated in a safe and controlled manner and monitored for performance and efficiency. 2.2. Risks to self, others and the environment are anticipated and minimisation strategies implemented accordingly. 2.3. Personal Protective Equipment (PPE) is selected, used and maintained according to procedures. 2.4. Environmental implications associated with machinery operation are identified, assessed and reported to the supervisor.
3. Complete and report on specialised machinery and equipment operation	3.1. Shut-down procedures for specialised machinery and equipment are completed to manufacturer's specifications and enterprise requirements. 3.2. Specialised machinery and equipment operational records are completed and maintained according to enterprise requirements. 3.3. Malfunctions, faults, irregular performance and damage to specialised machinery and equipment are detailed and reported according to enterprise requirements. 3.4. Specialised machinery and equipment is cleaned, secured and stored according to OHS and enterprise requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe work procedures select the appropriate machinery and equipment for the work plan determine and check operating methods with management carry out pre-operational checks on machinery examine faults or breakdowns and specify repairs use machinery or equipment in a safe and controlled manner to perform specific tasks by utilising the various components, controls and features maintain and monitor performance and maintenance records use environmentally responsible practices for operation of machinery and equipment, and to dispose of used oils and machinery parts use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
manufacturer's requirements and/or workplace requirements for: pre-operational checks machinery operation techniques operator level servicing shutdown emergency procedures basic diagnostic techniques equipment characteristics, technical capabilities and limitations components and controls features and functions OHS and environmental legislation, Codes of Practice and enterprise requirements licensing requirements for machinery.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: prepare and operate the machinery in accordance with manufacturer specifications operate the machinery in a safe, efficient and controlled manner conduct pre and post operational checks perform minor maintenance and fault finding record work activities Evidence records must include a description of the machinery and equipment that the candidate was assessed on.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Machinery and equipment may include:	feed mixers specialised turf equipment specialised nursery equipment livestock feeding systems filtering and pumping equipment poultry performance monitoring equipment fertilising application grain handling equipment.

Unit Sector(s)

Unit sector	Machinery operation and maintenance

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCMOM402A Supervise maintenance of property machinery and equipment

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers supervising maintenance of property machinery and equipment and defines the standard required to: schedule and cost the maintenance requirements of machinery; order materials, allocate resources and schedule maintenance; carry out maintenance with regard to timelines, costs and safety; deal with contingencies and reschedule maintenance where necessary; dispose of waste products according to environmental legislation and enterprise procedures.

Application of the Unit

Application of the unit	This unit applies to those whose job role includes supervising the maintenance of property, machinery and equipment.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare maintenance plan	1.1. Maintenance requirements for property, machinery and equipment are identified form relevant information sources. 1.2. Maintenance costs are identified and quantified. 1.3. Maintenance requirements are checked against warranty, insurance agreements and indemnity provisions. 1.4. Maintenance plan is develop to promote and sustain performance and production systems in line with enterprise requirements. 1.5. Effective workplace communication strategies are established with regard to maintenance plan, environmental and Occupational Health and Safety (OHS) policies, and enterprise requirements.
2. Implement maintenance plan	2.1. Resource and supply requirements are identified, secured and included in enterprise budgets and operational considerations. 2.2. Prepared maintenance schedules and procedures are effectively communicated to staff, contractors and suppliers to minimise negative impacts on production and costs. 2.3. Maintenance plan is implemented and scheduled to minimise disruption to enterprise operations. 2.4. Potential risks are assessed with regard to staff and supply problems, and contingency plans prepared accordingly. 2.5. Tasks required are aligned to staff capability, and training is provided where required. 2.6. Machinery and equipment are operated to manufacturer's specifications, OHS and enterprise requirements.
3. Monitor maintenance plan	3.1. Maintenance activities and performance are monitored against maintenance plan for efficiency and effectiveness. 3.2. Workplace hazards and environmental implications associated with maintenance procedures are monitored and controlled in line with OHS and enterprise requirements. 3.3. Costs are monitored and controlled within enterprise budget requirements. 3.4. Relevant information with regard to the maintenance plan is documented in accordance with enterprise requirements. 3.5. Property, machinery and equipment are maintained in clean and safe operational conditions.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and oversee safe work practices plan, cost and schedule maintenance requirements establish and monitor performance targets for maintenance team monitor and access performance of maintenance activities observe the emergence and supervise the removal of workplace hazards and risks use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
types of maintenance requirements with regard to property, machinery and equipment maintenance and servicing cycles for property, machinery and equipment relevant State/Territory legislation, regulations and Codes of Practice with regard to workplace OHS and environmental protection requirements, and the use and control of hazardous substances hazards and risks and respective control measures training and instruction techniques for directing the learning of staff.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: schedule and cost the maintenance requirements of machinery order materials, allocate resources and schedule maintenance carry out maintenance with regard to timelines, costs and safety deal with contingencies and reschedule maintenance where necessary dispose of waste products according to environmental legislation and enterprise procedures.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Supervision may include:	the range of maintenance programs performed in agriculture horticulture industry enterprises.

Unit Sector(s)

Unit sector	Machinery operation and maintenance

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCMOM501A Manage machinery and equipment

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers managing machinery and equipment and defines the standard required to: develop machinery and equipment operation and maintenance procedures in compliance with environmental Codes of Practice and Occupational Health and Safety (OHS) and hazardous substances legislation; schedule, supervise and record the service and maintenance of machinery and equipment; monitor machinery and equipment operations and maintenance and review risk assessments periodically to ensure a safe operating environment; assess staff capability in machinery maintenance and operation and provide training and mentoring; calculate the total running cost of machines.

Application of the Unit

Application of the unit	This unit applies to those whose job role it is to manage machinery and equipment in agriculture, horticulture and land management to ensure that machinery and equipment for the enterprise is managed in a way that allows the core business of the enterprise to operate efficiently.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Evaluate machinery and equipment	1.1. Operations of available machinery and equipment are reviewed and matched to production processes and OHS requirements. 1.2. Operation and servicing costs of machinery and equipment are calculated to justify total purchasing price. 1.3. Productivity returns from machinery and equipment are estimated to identify benefit to production processes. 1.4. Machinery and equipment replacement cycles are monitored to identify improvement options and maximise life cycles of components. 1.5. Machinery and equipment is accessed through appropriate procurement options.
2. Coordinate maintenance	2.1. Maintenance and service cycles are identified and scheduled to ensure servicing is according to manufacturer's specifications and production processes. 2.2. Storing and housing of machinery and equipment is costed and organised. 2.3. Maintenance is documented and recorded to ensure operational and service history. 2.4. OHS hazards in the workplace are identified, risk assessed, and risk controls are recorded and reviewed according to enterprise requirements. 2.5. Suitable personal protective equipment is provided, used, maintained and stored according to OHS requirements. 2.6. Repair and maintenance routines are developed and monitored according to manufacturer's specifications and OHS requirements.
3. Monitor operation	3.1. Consumables and operational support materials are made available, maintained and disposed of according to enterprise requirements. 3.2. Environmental implications and workplace safety practices are monitored according to enterprise requirements. 3.3. Operational procedures are clear, documented and followed according to manufacturer's specifications. 3.4. Operators are provided with competent instruction and appropriate supervision according to OHS requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe systems of work monitor machinery and equipment operations evaluate machinery and equipment identify skill needs of staff identifying, assessing and controlling hazards use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
servicing and maintaining machinery and equipment within area of responsibility methods of calculating the cost of machines and their contribution training and instruction techniques for directing the learning of staff relevant OHS and environmental issues, legislative requirements and Codes of Practice OHS hazard identification, risk assessment and developing risk controls environmental legislation and Codes of Practice with regard to maintenance of machinery and equipment, disposal of wastes and hazardous substances legislative and enterprise requirements for OHS.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: develop machinery and equipment operation and maintenance procedures in compliance with environmental Codes of Practice and OHS and hazardous substances legislation schedule, supervise and record the service and maintenance of machinery and equipment monitor machinery and equipment operations and maintenance and review risk assessments periodically to ensure a safe operating environment assess staff capability in machinery maintenance and operation and provide training and mentoring calculate the total running cost of machines.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Machinery covered by this standard may include:	hydraulic equipment agricultural and horticultural machinery and equipment engines irrigation equipment earth moving equipment spraying equipment solar and wind powered equipment lifting/elevated equipment all vehicles/motorcycles all types of park and turf maintenance machinery and equipment.

Unit Sector(s)

Unit sector	Machinery operation and maintenance

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCMOM502A Implement a machinery management system

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the implementation of a machinery management system and defines the standard required to: identify machinery and equipment requirements for the property; source machinery services provided by eternal suppliers where required; manage machinery and equipment maintenance; manage machinery and equipment operation.

Application of the Unit

Application of the unit	This unit applies to those whose job role includes establishing a system for the management of machinery.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify machinery and equipment requirements for the property	1.1. Machinery and equipment requirements are identified for the enterprises being conducted. 1.2. Alternative options to machinery ownership are evaluated for applicability. 1.3. Storage and housing requirements for machinery and equipment are identified and addressed. 1.4. Machinery innovations are monitored and assessed for applicability. 1.5. Inventory of machinery and equipment is maintained as required by the enterprise.
2. Select and manage the range of machinery services provided by off-farm suppliers	2.1. Services to be provided by off-property suppliers are identified. 2.2. Criteria to select and monitor the provision of services are developed. 2.3. Agreements and transactions are appropriately recorded and monitored.
3. Manage machinery maintenance	3.1. Maintenance requirements of machinery and equipment are determined from manufacturer's instructions, and maintenance schedules are established. 3.2. Systems for recording machinery use and maintenance are established. 3.3. Machinery maintenance is monitored to ensure adherence to schedules and manufacturers instructions.
4. Manage machinery and equipment operation	4.1. Machinery and equipment use is monitored and recorded according to enterprise requirements. 4.2. Machinery operation is monitored to ensure compliance with manufacturers instructions. 4.3. Procedures for the safe operation of machinery are determined and adherence to safe procedures is monitored and ensured. 4.4. Staff are trained in the safe operation of machinery and the required procedures for the maintenance of machinery.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and manage safe systems of work identify machinery and equipment requirements for the property or enterprise select and manage the range of machinery services provided by off-farm suppliers manage machinery maintenance manage machinery and equipment operation use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
cultural operations and their associated machinery requirements costs associated with the use of machinery maintenance requirements of machinery and equipment storage and housing requirements of machinery negotiation and the development of agreements safe operating procedures for machinery systems for monitoring machinery maintenance and operation licensing requirements for the operation of machinery Occupational Health and Safety (OHS) and environmental legislation, codes of practice and enterprise requirements staff training.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify machinery and equipment requirements for the property source machinery services provided by eternal suppliers where required manage machinery and equipment maintenance manage machinery and equipment operation.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Machinery and equipment will include:	all vehicles and attachments stationary and mobile plant used by the enterprise.

Unit Sector(s)

Unit sector	Machinery operation and maintenance

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCMOM601A Analyse machinery options

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the analysis of machinery options within an agricultural, horticultural or land management enterprise and defines the standard required to: calculate the total running cost of machinery; review the machinery needs of the enterprise and evaluate costed alternative options; budget the calculated rate of return on investments using benchmarks of energy efficiency; compare the productivity and suitability of different types and brands of machinery; analyse the financial costs, tax impact and investment risk for different types of machinery; document the analysis and define the preferred option; and review the investment plan and analysis of options.

Application of the Unit

Application of the unit	This unit applies to the analysis of machinery options within an agricultural, horticultural or land management enterprise and requires expertise of benchmarking practices and procedures, energy efficiency, capital budgeting techniques, relevant taxation provisions relating to investment, risks associated with investments and analysis and planning processes.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Calculate costs associated with machinery and use to assist decision making	1.1. Overhead, operating and intangible costs related to machinery are calculated. 1.2. Relevant benchmark data that relates machinery costs to enterprise productivity is sourced and compared to own enterprise data. 1.3. Comparison of productivity and suitability of different types and brands of machinery is made.
2. Review machinery requirements	2.1. Machinery inventory is reviewed in the context of the goals of the business, and current and future productivity and profitability levels. 2.2. Alternatives to ownership are identified, costed and evaluated. 2.3. Tax impact of the capital investment is identified through appropriate professional support and incorporated into the analysis. 2.4. Risks associated with high capital investment in machinery are assessed and controlled in making machinery decisions.
3. Analyse returns from major capital investments in machinery	3.1. Capital budgeting techniques including energy efficiency are used to calculate the rate of return on major investment decisions. 3.2. Plan and analysis of machinery options are reviewed and refinements are recorded.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
calculate costs associated with machinery review machinery inventory and requirement evaluate and cost options assess investment risk budget and incorporate benchmarks calculate returns from major capital investments in machinery document a comprehensive report use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
benchmarking practices and procedures, including energy efficiency, carbon footprint and water use efficiency capital budgeting techniques relevant taxation provisions relating to investment risks associated with investments analysis and planning processes.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: calculate the total running cost of machinery review the machinery needs of the enterprise and evaluate costed alternative options budget the calculated rate of return on investments using benchmarks of energy efficiency compare the productivity and suitability of different types and brands of machinery analyse the financial costs, tax impact and investment risk for different types of machinery document the analysis and define the preferred option review the investment plan and analysis of options.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
The factors may include:	the range of farming systems financing arrangements machinery types budgeting variables, including energy efficiency machinery ownership options.

Unit Sector(s)

Unit sector	Machinery operations and maintenance

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCNAR202A Maintain wildlife habitat refuges

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of maintaining wildlife habitats and refuges to protect desirable animal species from predators and defines the standard required to: confirm the features required for a wildlife habitat refuge; identify native species that are present in the wildlife refuge; provide harbours and modify habitat where necessary to provide refuge for native species; assess the risk of vertebrate pest predators within the refuge; implement strategies to control vertebrate pests in a wildlife habitat.

Application of the Unit

Application of the unit	This unit applies to supervised workers in land management projects who operate with intermittent checking within enterprise guidelines.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Assess the scope of the refuge maintenance job	1.1. Desirable wildlife species to be protected are identified and their behaviour pattern determined. 1.2. Characteristics of wildlife habitat refuges are identified. 1.3. Locations of wildlife habitat refuges are determined. 1.4. Time required to complete the wildlife habitat refuge maintenance job is estimated. 1.5. Hazards associated with the wildlife habitat refuge maintenance job are identified in accordance with Occupational Health and Safety (OHS) standards. 1.6. Environmental risks associated with the wildlife habitat refuge maintenance job are identified in accordance with statutory and local authority requirements. 1.7. Vehicles, equipment and materials required to complete the wildlife habitat refuge maintenance job are identified.
2. Prepare for the refuge maintenance job	2.1. Location and boundaries for the wildlife habitat refuge maintenance job are determined in accordance with the vertebrate pest management strategy and monitoring program. 2.2. Precautions to minimise hazards associated with the wildlife habitat refuge maintenance job are taken in accordance with OHS standards. 2.3. Precautions to minimise environmental risks associated with the wildlife habitat refuge maintenance job are taken in accordance with statutory and local authority requirements. 2.4. Vehicles, equipment and materials are checked for serviceability in accordance with manufacturer's specifications and relevant policies.
3. Maintain wildlife habitat refuges for protection of desirable species from predators	3.1. Vehicles and equipment are operated and/or driven in accordance with manufacturer's instructions, statutory requirements and industry practice. 3.2. Wildlife habitat refuges which protect desirable animal species are maintained in accordance with industry practice and environmental statutory requirements. 3.3. Desirable animal species are protected as required in accordance with environmental statutory requirements. 3.4. Debris is disposed of in accordance with industry practice.
4. Clean and store equipment and material	4.1. Equipment and materials are cleaned and stored in accordance with relevant standards and policies. 4.2. Job completion is reported or recorded in accordance with relevant policies and procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
prepare for the refuge maintenance job identify wildlife species and their requirements maintain wildlife habitat refuges for protection of desirable animal species from predators identify hazards and follow safety procedures use and maintenance of tools and equipment record and report task completion and, where necessary, observations of property status clean and store equipment and materials use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
vertebrate pest life cycles and behaviours harbours used by vertebrate pests wildlife habitats used by desirable animal species wildlife habitat modification techniques predator behaviour and control techniques common law principles relating to property, stock, duty of care and due diligence risks to land users' posed by vertebrate pests including exotic diseases and zoonoses OHS, environment and threatened species legislative and enterprise requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: confirm the features required for a wildlife habitat refuge identify native species that are present in the wildlife refuge provide harbors and modify habitat where necessary to provide refuge for native species assess the risk of vertebrate pest predators within the refuge implement strategies to control vertebrate pests in a wildlife habitat.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Wildlife refuges may include:	a range of types of wildlife refuges to suit the native species being conserved.

Unit Sector(s)

Unit sector	Natural area restoration

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCNAR301A Maintain natural areas

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of maintaining natural areas and defines the standard required to: prepare to carry out maintenance activities; consult with stakeholders, including traditional owners; carry out agreed maintenance works; make good the site and remove surplus materials and waste; report on completion of activities.

Application of the Unit

Application of the unit	This unit applies to workers on land management projects who carry out the maintenance of natural areas.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan maintenance works	1.1. Movement through place is planned to minimise disturbance and degradation. 1.2. Legislative requirements, Codes of Practice and the relevant management strategy and plan are identified. 1.3. Equipment, machinery and materials for maintenance works are determined and obtained. 1.4. Where required, stakeholders are consulted about pending maintenance works.
2. Undertake maintenance	2.1. Activity maintenance works conform to relevant risk control measures and practices, and are in accordance with enterprise guidelines. 2.2. Interim protective measures are taken to avoid degradation and disturbance during maintenance works. 2.3. Activities of personnel and visitors are monitored to reduce risks to the significance of the place.
3. Report completion of activities	3.1. Site is made good on completion of works. 3.2. Equipment and machinery is cleaned and stored according to enterprise guidelines. 3.3. Excess materials are removed from site and stored or disposed of according to enterprise guidelines. 3.4. Completed maintenance works are reported to supervisors to enterprise and legislative requirements and best practice guidelines and Codes of Practice.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
plan maintenance works to achieve minimal deleterious impacts undertake maintenance with minimal deleterious impacts make good sites after restoration works use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
ecology in land based, coastal zones and/or marine parks marine, shore and land based species natural and human threats to places of natural significance pollution sources and damage potential basic protection/rehabilitation methods legislation under which enterprise operates enterprise procedures for reporting maintenance works selection and application of protective structures, devices and signs applicable State/Territory and Commonwealth legislation covering parks, conservation, environmental protection and heritage.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: prepare to carry out maintenance activities consult with stakeholders, including traditional owners carry out agreed maintenance works make good the site and remove surplus materials and waste report on completion of activities.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Natural areas may include:	water catchments river systems urban areas coastal and marine environments.
Factors may include:	species diversity ecosystem diversity and community diversity rarity of species and uniqueness of related ecosystems geological diversity including land forms degree to which geological features and land forms are significant potential natural integrity impact of any degradation and/or disturbance potential interrelationship with cultural values including Indigenous and other values organisation policy and practice aesthetic dimensions interface/integration with productive lands presence of minerals.

Unit Sector(s)

Unit sector	Natural area restoration

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCNAR302A Collect and preserve biological samples

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of collecting and preserving biological samples as part of a monitoring program and defines required to: establish the equipment and facilities to take biological samples; carry out biological sampling; preserve and record samples and forward for testing if required; record sampling data and observations; report outcomes of collection.

Application of the Unit

Application of the unit	This unit applies to the process of collecting and preserving biological samples and is likely to be under limited supervision from others with checking only related to overall progress. It requires knowledge of industry biological sampling and preserving guidelines and protocols, flora and fauna, environmental legislation, and sampling and preserving methods.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan for collection	1.1. Sampling schedule is read/heard and confirmed with manager. 1.2. Sampling site location is confirmed and approval obtained for site access following enterprise and legislative guidelines. 1.3. Samples to be collected and preserved are identified by supervisory staff. 1.4. Equipment requirements for biological sampling and preserving are determined and arranged. 1.5. Range of likely operating conditions, hazards and difficult/sensitive environments are assessed for impact on sampling and testing.
2. Prepare equipment and resources	2.1. Equipment required for sampling and preserving is sourced according to sampling procedures. 2.2. Equipment is checked for availability and serviceability in accordance with enterprise procedures. 2.3. Data or record sheets/books are collected for use. 2.4. Equipment, data sheets and personnel are moved to sampling sites without injury or damage and readied for use.
3. Carry out biological sampling and preserving procedures	3.1. Samples are collected in accordance with sampling plan and enterprise procedures and industry protocols/guidelines. 3.2. Samples are preserved and recorded in accordance with sampling standards and guidelines. 3.3. Samples for external analysis are prepared, packaged and sent to laboratory in accordance with sampling schedule and laboratory standards. 3.4. Specific and general observations including information on relevant ambient and antecedent environmental conditions are made in accordance with monitoring schedule. 3.5. Equipment operation and work practices conform to occupational health and safety requirements. 3.6. Collection outcomes including presentation of samples are reported and delivered in accordance to enterprise guidelines.
4. Complete collection of biological sampling activities	4.1. Equipment and clothing is cleaned, sanitised, repaired and stored in accordance with enterprise procedures. 4.2. Damaged or malfunctioning equipment is repaired on site sampling results and observations are accurately recorded on data sheets and forwarded in accordance with enterprise procedures. 4.3. Changes in field conditions and equipment are conveyed to supervisor according to enterprise procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
plan for collection prepare equipment and resources carry out biological sampling and preserving procedures complete collection of biological sampling activities use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
hydrological cycle field procedures for biological sampling and preservation collecting equipment and methods preservation equipment and processes basic habitat assessment water quality issues. fauna and flora recognition relevant to sampling activities relevant environmental legislation.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: establish the sampling purpose and requirements prepare equipment and facilities to take biological samples carry out biological sampling preserve and record samples and forward for testing if required record sampling data and observations report outcomes of collection.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Types of samples may include:	collecting and preserving biological samples of macro invertebrates, aquatic vegetation, intertidal organisms, soil and water equipment used to collect and preserve biological specimens.

Unit Sector(s)

Unit sector	Natural area restoration

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCNAR303A Implement revegetation works

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of implementing revegetation works and defines the standard required to: prepare the site for revegetation works; conduct a site hazard identification and risk control assessment; recognise and treat plant diseases on a revegetation site; treat weeds and competing plants; carry out revegetation works; and clean and maintain the revegetated site.

Application of the Unit

Application of the unit	This unit applies to workers re-establishing vegetation in natural restoration areas.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare equipment and materials	1.1. Tools and materials are selected for the task to be undertaken according to manufacturer guidelines and Occupational Health and Safety (OHS) regulations. 1.2. Plant materials are identified, obtained and stored according to enterprise guidelines. 1.3. Labour and machinery requirements are estimated and organised. 1.4. Schedule of works is prepared and provided to management/client.
2. Prepare the revegetation site	2.1. Site hazards are identified, risks assessed and suitable risk controls implemented. 2.2. Site preparation is undertaken according to planting plan and/or supervisor's instructions. 2.3. Soil ameliorants are used, if necessary, according to plan specifications. 2.4. Revegetation site is marked out according to supervisor's directions and/or plans. 2.5. All competing plants, debris and pollutants are treated according to the plan specifications and risk controls implemented. 2.6. Treatments are selected according to the risk controls selected and applied according to documented guidelines and manufacturer instructions. 2.7. Protective structures are installed where indicated by the risk controls implemented.
3. Effect revegetation works	3.1. Revegetation works are implemented according to enterprise guidelines. 3.2. All plants materials are inspected prior to revegetation works and defective materials are discarded. 3.3. Plant materials to be installed are treated according to documented guidelines. 3.4. Plant materials are installed according to planting program. 3.5. Remedial action is undertaken to ensure all of the revegetation program requirements have been implemented. 3.6. Potential threats to revegetation works are identified and reported.
4. Maintain revegetated site	4.1. Site is maintained according to the planting program requirements. 4.2. Remedial action and plant protection is undertaken according to the needs of the species. 4.3. Tools and equipment are cleaned, maintained and stored consistent with manufacturer specifications.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
prepare equipment and materials prepare a planting site effect revegetation works maintain revegetated site use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record information collected accurately and legibly, and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
revegetation techniques ecosystems, provenance and habitat requirements factors affecting the timing and method of planting identification of pests and diseases of trees principles and methods relating to the prevention and control of pests and diseases safety requirements when handling and using hazardous goods nutrient requirements of a range of plant species and cultivars physiology of plant growth techniques for protecting and securing/anchoring trees and shrubs plant selection and culture soils and nutrients calculations for materials.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: prepare the site for revegetation works conduct a site hazard identification and risk control assessment recognise and treat plant diseases on a revegetation site treat weeds and competing plants carry out revegetation works clean and maintain the revegetated site.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
The types of establishment methods may include:	a range of establishment methods covering: hand planting mechanical planting direct seeding encouragement of natural regeneration mechanical sowing fire.
Earthworks may include:	irrigation drainage ripping cultivating clearing debris.

Unit Sector(s)

Unit sector	Natural area restoration

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCNAR401A Supervise natural area restoration works

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers supervising natural area restoration works and defines the standard required to: scope the natural area restoration works required and compare to specifications of work on the contract; develop a work program and source labour and equipment to undertake the work; maintain the supply of materials and access to equipment to allow restoration work to proceed; monitor the work program and make adjustments to task schedule where required; inspect work to ensure specifications are met and environmental impact is minimised; arrange for inspection of completed works and complete project report.

Application of the Unit

Application of the unit	This unit applies to supervisors of revegetation programs.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify scope of natural area restoration works	1.1. Nature of restoration works and extent of responsibilities are identified and checked against relevant contract documentation. 1.2. Personnel and other resources (in-house or by contractor) required to undertake restoration works are identified according to the scope of the project and relevant documentation provided. 1.3. A work program is developed according to the needs of management and/or the client to ensure that project outcomes are reached within designated time lines. 1.4. Potential environmental impacts of the proposed restoration works is determined and advised to manager/client. 1.5. Occupational Health and Safety (OHS) hazards are identified, risks assessed and risk controls are implemented, monitored and reviewed.
2. Coordinate the supply of materials/equipment	2.1. Material quantities and equipment requirements are calculated and coordinated to ensure an on-going work program is maintained according to the scope of the project. 2.2. Materials are ordered, checked for specified quantity and quality then stockpiled according to enterprise guidelines. 2.3. Specific delivery requirements are conveyed and confirmed with suppliers to ensure materials are delivered to suit the work program. 2.4. Rejected materials or products are sent back to the supplier for replacement according to enterprise guidelines.
3. Monitor restoration works	3.1. The work program is monitored and adjusted, if necessary, to ensure that project outcomes are reached within designated time lines or to accommodate any client changes or directions. 3.2. Work is monitored and adjusted, if necessary, to ensure project outcomes are achieved. 3.3. Project contract direction is periodically given to the contractor for action in written instructions. 3.4. Issues likely to cause delays, or alter the scope of the works, are identified, recorded and reported to management and/or the client according to enterprise guidelines. 3.5. Alterations to the scope of the work are costed using agreed unit rates by the contractor and variations are forwarded in writing for approval by the client. 3.6. Periodic inspection of work are undertaken to ensure project outcomes are achieved and to make progress payments. 3.7. The work site is monitored to ensure it remains in a clean, tidy and safe condition throughout and on completion of restoration works.
4. Prepare site for completion	4.1. Site is inspected prior to practical completion to ensure all works have been undertaken according to contract documents and the relevant documentation. 4.2. Any works not complying are noted and rectified according to the contract specification as outstanding items. 4.3. A completed restoration works report is produced, recorded and communicated to management and/or the client according to enterprise guidelines. 4.4. Following completion of outstanding items a Practical Completion Certificate is forwarded to the contractor.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and ensure safe systems of work are in place inspect and assess site for restoration needs and potential identify native plants and establish their role in the ecosystem assess the risk of weeds and pests and plan integrated control methods identify native fauna and their requirements and ecosystem role identify vertebrate pests and options for control minimise environmental disturbance inspect and assess personnel for work quality monitor the quality of work to achieve specified outcomes monitor timelines and resource requirements to ensure project outcomes are met coordinate a team to achieve optimum performance use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
strategies and techniques to avoid negative environmental impacts work programming responsibilities and requirements of contracts and other relevant documentation common and scientific names of native plants common names of weeds, native and pest animals importance and value of local provenance species natural area restoration techniques ability to assess restoration potential of sites basic plant and animal ecology knowledge of different ecosystems map and plan reading team supervision strategies for monitoring work quality and progress OHS and environmental legislation, codes of practice and enterprise procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: scope the natural area restoration works required and compare to specifications of work on the contract develop a work program and source labour and equipment to undertake the work maintain the supply of materials and access to equipment to allow restoration work to proceed monitor the work program and make adjustments to task schedule where required inspect work to ensure specifications are met and environmental impact is minimised arrange for inspection of completed works and complete project report.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Revegetation programs include:	assisted natural regeneration planting and direct seeding weed and animal control conservation earthworks construction of pathways and visitor facilities erosion control.

Unit Sector(s)

Unit sector	Natural area restoration

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCNAR402A Plan the implementation of revegetation works

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers planning the implementation of revegetation works and defines the standard required to: establish the purpose and client preferences for the site to be revegetated; carry out a site visit and confirm any planning requirements; develop a plan for the site, detailing the resources required and the program of works; develop timelines for the establishment and maintenance phases of the project; document the staged implementation plan.

Application of the Unit

Application of the unit	This unit applies to supervisors of revegetation programs who plan the implementation of revegetation works.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Carry out preliminary planning activities for revegetation works	1.1. Client preferences and contract requirements including the scope of the work for the revegetation project are confirmed and verified. 1.2. Specific statutory obligations and site responsibilities that may affect the implementation of works are identified. 1.3. An initial site visit is conducted to verify the biophysical and other factors of the project area including environmental considerations and historical modifications. 1.4. Occupational Health and Safety (OHS) obligations associated with the revegetation works are identified, OHS hazards are assessed and controls developed, costed and documented in the implementation plan according to enterprise guidelines. 1.5. The availability, quantity and costs of plants and other materials listed in the project schedules are verified.
2. Prepare a staged plan of work	2.1. Resources, tools and equipment required for revegetation procedures and ongoing maintenance of the site are identified, costed and availability confirmed with suppliers, contractors and appropriate personnel. 2.2. Site access and establishment issues are investigated to consider and plan for the environmental impacts of site work practices, avoid safety hazards to workers or the public, and minimise disruption to site works during the construction period. 2.3. A program of works is prepared to provide a sequential allocation of resources and work tasks to meet the project contract timelines. 2.4. Timelines are developed for site establishment, the establishment period and maintenance of works. 2.5. Seasonal factors and impacts are incorporated in the staging strategy to allow for planting supply and care, wet day access, machinery use, fire hazards and establishment period. 2.6. Where required, special project works related to habitat resource development and enhancement are included in the staged implementation plan. 2.7. Document the staged implementation plan.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
assess a site for opportunities and constraints associated with implementation of revegetation works prepare schedules for implementation of revegetation works use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
awareness of the role of revegetation works in the restoration of the environment practical understanding of the environmental issues associated with undertaking revegetation works, and the need to comply with legislation and ensure that the impact on the environment is minimal principles of ecology including specific native plant and animal relationships and habitat requirements identification, propagation and establishment techniques of specific native plant species site evaluation techniques including methods of analysing soils, waterways and their condition practical understanding of the advantages and disadvantages of a range of revegetation procedures chemical, cultural and biological weed and feral animal control techniques soil conservation and enhancement techniques and their advantages and disadvantages in reference to specific sites and habitats soil erosion control and stormwater management techniques maintenance requirements and practices for native plants prior to and after initial establishment growth habits and cultural requirements of specific native plants under a range of soil and environmental conditions OHS hazards associated with undertaking revegetation works and the controls necessary to remove or minimise risks associated with them contract documents including specifications, plans of landscape works, services, supplies and surveyors documents.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: establish the purpose and client preferences for the site to be revegetated carry out a site visit and confirm any planning requirements develop a plan for the site, detailing the resources required and the program of works develop timelines for the establishment and maintenance phases of the project document the staged implementation plan.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Revegetation works may include:	works for disturbed, degraded or remnant natural sites.

Unit Sector(s)

Unit sector	Natural area restoration

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPCM502A Collect and classify plants

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of collecting and identifying plants using taxonomic keys and the preserving of plant specimens and defines the standard required to: collect plant specimens; note the location, characteristics and occurrence of specimens at the point of collection; clean, preserve, mount and label plant specimens; use a plant key to identify plants against the botanical description of the species; label preserved specimens.

Application of the Unit

Application of the unit	This unit applies to the collection, classification and preservation of plants as a herbarium collection and requires the ability to work independently to prepare for plant collecting, collect plant specimens, preserve specimens and identify plant specimens.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for plant collecting	1.1. Purpose and objectives for collecting range of plants is confirmed. 1.2. Area, location and/or habitat for collecting are defined. 1.3. Resources to assist in plant location and identification are determined and prepared. 1.4. Equipment required for collecting and preserving specimens is determined and prepared. 1.5. Licences and/or permission to collect specimens are sought from landowner or managing agency. 1.6. Range of likely operating conditions, hazards and difficult/sensitive environments are assessed for impact on collecting and preserving specimens. 1.7. Occupational Health and Safety (OHS) hazards associated with plant collecting are identified.
2. Collect plant specimens	2.1. Collecting ethics are observed when selecting specimens for picking. 2.2. Relevant information about the specimen, its characteristics and occurrence is entered into a field note book and location coordinates are noted. 2.3. Specimen collected provides adequate material for identification and preserving. 2.4. Specimens are correctly tagged and stored for later identification. 2.5. Appropriate OHS legislative requirements and work practices are followed.
3. Preserve specimens	3.1. Preservation of specimen is undertaken while still fresh. 3.2. Specimen is cleaned and prepared for preserving according to enterprise guidelines. 3.3. Preserving of specimen carried out using either pressing or drying techniques. 3.4. Dried specimen is mounted and labelled with accurate information from notebook.
4. Identify plant specimen	4.1. Resources are identified and accessed to assist in identification. 4.2. The basic characteristics of a plant are identified and documented. 4.3. Relevant plant key is used to identify plant. 4.4. Plant identity is confirmed against botanical description of species. 4.5. Plant identity is documented on label according to enterprise guidelines.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
prepare for plant collecting collect plant specimens preserve specimens identify plant specimens follow safe work practices use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
herbarium collection techniques and ethics plant anatomy, physiology, morphology, taxonomy and nomenclature physical and biological habitat types (including vegetation associations and communities where appropriate) OHS legislative requirements and Codes of Practice hazard identification and risk assessment and control.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: collect plant specimens note the location, characteristics and occurrence of specimens at the point of collection clean, preserve, mount and label plant specimens use a plant key to identify plants against the botanical description of the species label preserved specimens.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Information to be recorded for each specimen may include:	information that identifies the particular specimen information that describes the plant information that outlines the location of the plant specimen information that describes the ecological characteristics of the area.

Unit Sector(s)

Unit sector	Plants

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPGD206A Conduct visual inspection of park facilities

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of routine visual inspection of park and recreational facilities to identify visible hazards and existing and/or potential risks and defines the standard required to: access site plans and checklists on multiple locations; inspect site facilities for risks to health and safety; evaluate condition of facilities of amenity spaces; identify and rate environmental risks and impacts from site facilities; record inspection details.

Application of the Unit

Application of the unit	This unit applies to a range of situations and environments including amenity and natural resource areas.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for visual inspection	1.1. Site plans and inspection checklists are interpreted and clarified with the supervisor. 1.2. Specific terminology used in checklists is clarified. 1.3. Park site to be inspected is identified and located on the site plan. 1.4. Park facilities, equipment and services are identified on site from checklist descriptions and site plan.
2. Undertake visual inspection	2.1. Park facilities, equipment and services are inspected and compared against enterprise presentation standards and Occupational Health and Safety (OHS) requirements. 2.2. Health and safety hazards and adverse environmental impacts are identified and recorded on the appropriate form. 2.3. Situations requiring urgent action are reported immediately to supervisor.
3. Submit report	3.1. Inspection activity, reports and checklists are concise and accurate, and comply with enterprise standards. 3.2. Checklist and/or report are forwarded to supervisor promptly, according to enterprise working procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
participate in teams and contribute to team maintenance and presentation objectives interpret instructions, communicate with team members and supervisor, and use the written materials necessary to effectively complete the inspection task measure distance and calculate area determine the extent of problems rate the condition of facilities evaluate serious issues that may be present report urgent situations identify environmental risks and impacts from site facilities rate the hazards and associated environmental implications of malfunctioning facilities, equipment and services use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
purpose of park facilities inspections, in providing information for effective maintenance and repair work particularly in relation to end use of the facilities and equipment, and the safety of users the practical application of site plans, checklist descriptions and presentation standards to locate and effectively assess facilities and equipment against the required parameters the effect of adverse outdoor climatic conditions (e.g., rain, hail, wind, or very high ultraviolet radiation), on park facilities inspection activities potential public nature of park inspection activities hazards investigation and risk assessment occupational health and safety issues, legislative requirements and Codes of Practice recognition of the range of park facilities, equipment and services relevant to the enterprise (including recommended use, safety parameters, maintenance schedules and manufacturers specifications) terminology used to describe different components of the range of facilities, equipment and services relevant to the enterprise the hazards that are likely to be encountered by visitors using the park facilities and equipment reporting requirements, procedures and materials for use in park inspection cleaning, servicing and hygiene requirements of public conveniences the relevant Australian Standards.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: access site plans and checklists on multiple locations inspect site facilities for risks to health and safety evaluate condition of facilities of amenity spaces identify and rate environmental risks and impacts from site facilities record inspection details.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Parks may include:	a range of parks catering to public recreational activities.
Facilities may include:	playgrounds playground soft fall pathways play equipment parks and street furniture and structures fences barbeques steps and stairs bollards tree and grass protection devices bins signs toilets shelter buildings and structures paved, turf and/or grassed recreational areas.

Unit Sector(s)

Unit sector	Parks and gardens

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPMG201A Treat weeds

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of treating weeds and defines the standard required to: identify significant weed species for the enterprise; apply a range of weed treatment control options; recognise and control risks to environment (including spray drift and chemical spillage); clean and store equipment correctly; monitor treatment site; record weed treatment.

Application of the Unit

Application of the unit	This unit applies to supervised workers in agriculture, horticulture and land management who carry out the process of treating weeds and is carried out following specific work instructions.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare to treat weeds	1.1. Weeds which impact on commercial crops, gardens and turf, and natural areas are recognised by common name. 1.2. Details of the weed occurrence are recorded and reported to the supervisor. 1.3. Treatment methods are selected in consultation with the supervisor. 1.4. Equipment is selected and prepared for use according to enterprise guidelines and manufacturers specifications. 1.5. Occupational Health and Safety (OHS) hazards are identified and safety concerns reported to the supervisor.
2. Treat weeds	2.1. Personal Protective Equipment (PPE) is used and maintained according to procedures. 2.2. Treatments are prepared according to supervisor's instructions and manufacturer's guidelines. 2.3. Treatments are applied in such a way that non-target damage is minimised. 2.4. Treatments are applied according to OHS and environmental regulatory requirements.
3. Carry out post treatment operation	3.1. Equipment is shut down and cleaned with full consideration of environmental impacts and OHS requirements. 3.2. Treatment waste is disposed of causing minimal environmental damage.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe work practices read and interpret chemical labels, Material Safety Data Sheets (MSDSs), manufacturer's specifications for setting up equipment use and maintain PPE prepare to treat weeds apply weed treatments carry out post treatment operations maintain spray records recognise caution or hazard signs and symbols interpret tasks or information from labels, manuals or written instructions record information accurately or verbally report information use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
recognition of common weeds for a particular enterprise/situation weed growth characteristics different types of control measures, treatments and their principles modes of action of different chemicals equipment capability and limitations legislation relation to the use of chemicals for weed control OHS responsibilities of employers and employees OHS legislative requirements and associated hazardous substances regulations and Codes of Practice correct wearing/fit of personal protective equipment environmental considerations when using chemicals for weed control.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify significant weed species for the enterprise apply a range of weed treatment control options recognise and control risks to environment (including spray drift and chemical spillage) clean and store equipment correctly monitor treatment site record weed treatment.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Weeds may include:	all plants that are classified as weeds.
Treat weeds may include:	control by cultural, biological and chemical methods.

Unit Sector(s)

Unit sector	Pest management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPMG202A Treat plant pests, diseases and disorders

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of treating plant pests, diseases and disorders and defines the standard required to: identify significant plant pests, diseases and disorders for the enterprise; apply a range of control or treatment options; recognise and control risks to environment (including spray drift and chemical spillage); clean and store equipment correctly; observe the treatment site and record plant treatments.

Application of the Unit

Application of the unit	This unit applies to supervised workers in plant or pasture-based industries and is carried out following strict work instructions and under supervision.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare to treat plant pests, diseases and disorders	1.1. Plant pests, diseases and disorders are recognised by common name. 1.2. Details of the plant pest, disease and disorder occurrence are recorded and reported to the supervisor. 1.3. Treatment methods are selected in consultation with the supervisor. 1.4. Equipment is selected and prepared for use according to enterprise guidelines and manufacturer's specifications. 1.5. Occupational Health and Safety (OHS) hazards are identified and safety concerns reported to the supervisor.
2. Apply treatments to plant pests, diseases and disorders	2.1. Personal Protective Equipment (PPE) is used and maintained according to procedures. 2.2. Treatments are prepared according to supervisor's instructions and manufacturers guidelines. 2.3. Treatments are applied in such a way that non-target damage is minimised. 2.4. Treatments are applied according to OHS and regulatory requirements.
3. Carry out post treatment operation	3.1. Equipment is shut down and cleaned with full consideration of environmental impacts. 3.2. Treatment waste is disposed of causing minimal environmental damage. 3.3. Records are maintained according to enterprise guidelines.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
read and interpret chemical labels, Material Safety Data Sheets (MSDSs), manufacturer's specifications for setting up equipment recognise a range of plant pests, diseases and disorders monitor and record the severity of the plant pest or disease problem prepare to treat plant pests and diseases apply plant pest, disease and disorder treatments carry out post treatment operations use and maintain PPE appropriate to task maintain spray and other treatment records use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
recognition of common plant pests, diseases and disorders for a particular enterprise/situation different types of control measures and their principles modes of action of different chemicals legislation relation to the use of chemicals for plant pest, disease and disorder control OHS legislative and enterprise requirements and Codes of Practice correct use and maintenance of PPE.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify significant plant pests, diseases and disorders for the enterprise apply a range of control or treatment options recognise and control risks to environment (including spray drift and chemical spillage) clean and store equipment correctly observe the treatment site record plant treatments.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Plant pests, diseases and disorders may include:	those which impact on commercial crops, pastures, amenity areas, gardens and turf, and natural areas.
Plant pests may include:	chewing, sucking and boring invertebrates nematodes fungi viruses bacteria.
Plant disorders may include:	toxic soil, air and water.
Plant pests, diseases and disorders does not include:	vertebrate pests nutrient deficiencies extreme environmental conditions.

Unit Sector(s)

Unit sector	Pest management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPMG303A Maintain biological cultures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of maintaining biological control agents for weed control prior to release in an experimental or field situation and defines the standard required to: prepare and propagate bioagent media; obtain bioagent cultures; maintain and monitor cultures; harvest and store cultures.

Application of the Unit

Application of the unit	This unit relates to maintaining biological cultures under limited supervision from others with checking only related to overall progress.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare and propagate bioagent media	1.1. Bioagent media to suit the host and target species are identified, selected and accessed consistent with enterprise procedures or integrated weed management strategy where applicable. 1.2. Required media are prepared in line with established procedures and laboratory policy.
2. Obtain bioagent cultures	2.1. Cultures are procured from established sources and microclimate maintained in transport to the laboratory. 2.2. Cultures are transferred to growing environment in strict compliance with laboratory policy.
3. Maintain and monitor cultures	3.1. Cultures are regularly checked as an integral part of work routines. 3.2. Optimum environmental conditions are maintained to maximise culture growth and condition. 3.3. Observations are recorded and abnormalities are reported to the appropriate authority.
4. Harvest and store cultures	4.1. Routine monitoring of culture growth identifies the need for harvest and agent release. 4.2. Harvesting program is determined in line with program requirements. 4.3. Harvest operations are completed and cultures are transferred to storage in accordance with laboratory policy.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify Occupational Health and Safety (OHS) hazards and implement safe work practices prepare and propagate bioagent media obtain bioagent cultures maintain and monitor cultures harvest and store cultures use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
the range of media available for culture maintenance culturing and media preparation techniques laboratory and glasshouse procedures available biological control agents and their use the broad range of pest species that are to be targeted biosecurity and quarantine requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: prepare and propagate bioagent media obtain bioagent cultures maintain and monitor cultures harvest and store cultures.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Biological control agents may include:	control agents for weed control, their maintenance and culture.

Unit Sector(s)

Unit sector	Pest management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPMG401A Define the pest problem in a local area

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers defining the pest problem in a local area and defines the standard required to: determine the lifecycle, distribution and loss of production caused by the pest; document the economic losses and environmental risks and impacts of the pest; develop control measures based on a combination of strategies to control the pest at its most vulnerable stage with minimal environmental impact; establish the costs and benefits of implementing the selected control strategies; select management options to eradicate or manage the pest across a local region; and negotiate an action plan to implement the management options across the local area.

Application of the Unit

Application of the unit	This unit applies to control officers who define the pest problem in a local area.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Define the land use process for the local area affected by the target pest problem	1.1. Consultation with local land users and other relevant stakeholders in the affected area is documented. 1.2. Desired land management and/or production outcomes are identified. 1.3. Performance criteria for measuring local land management and/or production outcomes are determined. 1.4. Critical activities required to achieve the desired outcomes are identified. 1.5. Local land management and/or production process is mapped against the annual planning cycle. 1.6. Local land management and/or production process budget is determined.
2. Analyse the pest problem in the local area	2.1. Target pest population distribution within the affected local area is determined in consultation with stakeholders. 2.2. Target pest population data supplied by stakeholders is validated. 2.3. Other relevant data on target pest population are obtained. 2.4. Factors which influence the target pest population and distribution within the local area are described. 2.5. Pest life cycle is documented.
3. Determine critical control points for management of the pest problem	3.1. Periods of greatest risk in the local land management and/or production process are identified in consultation with stakeholders. 3.2. Periods of target pest vulnerability within the life cycle are identified. 3.3. Local land management and/or production process map and target pest life cycle map are consolidated. 3.4. Critical points for controlling pest populations and/or changing land management or production practices within the annual planning cycle are determined in consultation with other stakeholders.
4. Document and collate the impacts of the pest	4.1. Economic losses resulting from the pest presence are measured or estimated in consultation with stakeholders. 4.2. Environmental impacts from the pest presence are measured or estimated in consultation with stakeholders. 4.3. Potential risks relating to exotic disease are defined. 4.4. Pest problem is documented according to industry and enterprise standards and guidelines.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe work practices define the land use process for the local area affected by the target pest problem analyse the pest problem in the local area determine critical control points for management of the pest problem analyse local problems plan strategically for local context use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
pest biology land management processes production processes relevant legislative and regulatory requirements Occupational Health and Safety (OHS) and environmental protection legislation.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: determine the lifecycle, distribution and loss of production caused by the pest document the economic losses and environmental risks and impacts of the pest develop control measures based on a combination of strategies to control the pest at its most vulnerable stage with minimal environmental impact establish the costs and benefits of implementing the selected control strategies select management options to eradicate or manage the pest across a local region negotiate an action plan to implement the management options across the local area.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Pest problems may include:	the range of weeds, vertebrate and invertebrate pests.

Unit Sector(s)

Unit sector	Pest management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPMG402A Develop a pest management action plan within a local area

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers developing a pest management action plan within a local area and defines the standard required to: determine the lifecycle, distribution and loss of production caused by the pest; document the economic losses and environmental risks and impacts of the pest; develop control measures based on a combination of strategies to control the pest at its most vulnerable stage with minimal environmental impact; establish the costs and benefits of implementing the selected control strategies; select management options to eradicate or manage the pest across a local region; negotiate an action plan to implement the management options across an area or region.

Application of the Unit

Application of the unit	This unit applies to regional pest management officers and is likely to be undertaken independently, with reference to specialist advice.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine land management/production objectives	1.1. Land users and other stakeholders are consulted regarding local objectives. 1.2. Objectives address major land uses and production activities in the local area affected by the impacts of the target pests. 1.3. Objectives relate to the problem definition and the reduction in the pest impacts and associated losses. 1.4. Objectives comply with national, state and regional legislation and regulations. 1.5. Objectives support strategies for land and pest management.
2. Estimate costs and advantages for management units	2.1. The diversity of land management and production values that the target pests affect within the local area is defined. 2.2. The likely costs of preferred options for control of pest populations and/or changes to land management or production activities associated with each value are estimated. 2.3. The likely costs are compared with the impacts and losses caused by the target pests. 2.4. The management units most affected, both actually and potentially, by the target pests are defined and prioritised.
3. Define the performance level for each land management/production objective	3.1. Performance levels are defined in accordance with sustainable land use principles to address target pests population levels, economic impacts and environmental impacts. 3.2. Performance levels are realistic and measurable.
4. Select management options for the target pests	4.1. Options for controlling pest populations and/or changing land management or production practices are assessed in terms of economic factors, technical difficulty, practical feasibility, social and/or environmental acceptability. 4.2. A range of management options are assessed in terms of current and future financial support, when control activities are to be implemented, level of target pests population reduction required, and the most suitable control methods and techniques. 4.3. A management option is selected in accordance with sustainable land use principles, economic feasibility, environmental acceptability, Integrated Pest Management (IPM) principles, and statutory requirements for pest control.
5. Negotiate possible actions with relevant stakeholder	5.1. The action is based on the definition of the problem using data from measurement of abundance and impacts. 5.2. The action clearly documents the pest problem, the objectives, the stakeholders, the prioritised management units, the performance criteria, and the most suitable management options.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe work practices determine land use objectives estimate costs and advantages for areas affected by the target pest/s define performance levels for pest management for each land use select management control options for the target pest/s use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
relevant local, regional, state and national strategies for pest management including those for individual species motivational effects of stakeholder involvement community facilitation processes local land management process relevant legislative and regulatory requirements including statutory requirements for pest control environmental protection legislation principles of IPM pest control methods and techniques defining local land management and production values determining cost benefit analysis of management options sustainable land use principles Occupational Health and Safety (OHS), environmental and pesticides legislation, codes of practice and enterprise procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: determine the lifecycle, distribution and loss of production caused by the pest document the economic losses and environmental risks and impacts of the pest develop control measures based on a combination of strategies to control the pest at its most vulnerable stage with minimal environmental impact establish the costs and benefits of implementing the selected control strategies select management options to eradicate or manage the pest across a local region negotiate an action plan to implement the management options across an area or region.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Action plans may include:	those relating to a range of weeds and vertebrate and invertebrate pests.

Unit Sector(s)

Unit sector	Pest management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPMG403A Develop monitoring procedures for the local pest management strategy

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers developing monitoring procedures for the local pest management strategy and defines the standard required to: determine the lifecycle, distribution and loss of production caused by the pest; document the economic losses and environmental risks and impacts of the pest; develop control measures based on a combination of strategies to control the pest at its most vulnerable stage with minimal environmental impact; establish the costs and benefits of implementing the selected control strategies; select management options to eradicate or manage the pest across a local region; negotiate an action plan to implement the management options across an area or region.

Application of the Unit

Application of the unit	This unit applies to regional pest management officers and is likely to be undertaken independently, with reference to specialist advice.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop data recording documents for monitoring the pest strategy	1.1. Data obtained by local land users is assessed for relevance and usefulness in the monitoring system. 1.2. Data required to monitor economic impacts of pests is determined. 1.3. Data required to monitor environmental impacts of pests is determined. 1.4. Data required to monitor pest abundance is determined. 1.5. Data required to monitor pest strategy operating costs is determined. 1.6. Documents for recording data are developed.
2. Develop monitoring schedule	2.1. Monitoring schedules are developed in accordance with the pest management strategy.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analyse local problems plan strategically for local context report on and document analytical and strategic activities prepare monitoring schedules use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
pest biology land management processes production processes relevant legislative and regulatory requirements environmental protection legislation monitoring procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: determine the lifecycle, distribution and loss of production caused by the pest document the economic losses and environmental risks and impacts of the pest develop control measures based on a combination of strategies to control the pest at its most vulnerable stage with minimal environmental impact establish the costs and benefits of implementing the selected control strategies select management options to eradicate or manage the pest across a local region negotiate an action plan to implement the management options across an area or region.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Relevant legislation and local regulations may include:	environmental protection vertebrate pests noxious weeds use of firearms (including licensing requirements and exemptions) humane treatment of animals activities in nature reserves and heritage areas poisons and veterinary substances farm chemicals identification and reporting of suspected outbreaks of exotic disease Occupational Health and Safety (OHS) regulations and common law principles relating to property, stock, duty of care and due diligence.

Unit Sector(s)

Unit sector	Pest management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPMG404A Coordinate the local pest management strategy

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers coordinating the local pest management strategy and defines the standard required to: prepare monitoring schedules and develop data recording documents for monitoring the pest strategy; develop milestones for the pest program based on pest lifecycles and local land management and production activity cycles; determine specific objectives for the pest management strategy; identify activities required to achieve specific objectives; estimate resources required to complete the required activities; develop an action plan to guide implementation of the strategy.

Application of the Unit

Application of the unit	This unit applies to regional pest management officers and is likely to be undertaken independently with reference to specialist advice if needed.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine the time period and milestones for the implementation of the local pest management strategy	1.1. Local stakeholders are consulted regarding time period and milestones. 1.2. The time period complies with the objectives in the local management strategy. 1.3. The time period is realistic to allow achievement of the objectives while taking account of target pest's life cycle and behaviour patterns, and local land management and production activity cycles. 1.4. Milestones are aligned to critical control points in the target pest's life cycle and behaviour patterns, and the local and management and production activity cycles. 1.5. Milestones identify a key, measurable point in the time period.
2. Determine specific objectives for the local pest management strategy	2.1. Objectives to be achieved at each milestone are defined in consultation with local land users. 2.2. Performance criteria for objectives at each milestone are determined. 2.3. Objectives and performance criteria are measurable.
3. Identify activities required to achieve specific objectives	3.1. Activities required to achieve objectives by proposed deadlines are listed in consultation with local land users. 3.2. Activities are selected and scheduled to comply with the pest management strategy, in consideration of community attitudes and in accordance with relevant statutory and regulatory requirements. 3.3. Monitoring and measurement activities are selected and scheduled to comply with the pest management strategy and in accordance with relevant statutory and regulatory requirements.
4. Estimate resources required to complete the required activities	4.1. Personnel required to carry out activities are estimated. 4.2. Plant and machinery required to carry out activities are estimated. 4.3. Materials required to carry out activities are estimated. 4.4. Personnel, plant, machinery and materials are sourced and costed in consultation with other stakeholders.
5. Develop an action plan to guide implementation of the strategic plan	5.1. The action plan documents the time period, milestones, objectives, activities, required resources and budget to implement the strategy. 5.2. Potential contingencies are addressed in the action plan. 5.3. Agreement to the action plan and commitment by other stakeholders is documented.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe work practices determine the time period and milestones for the implementation of the local pest management strategy determine specific objectives for the local pest management strategy identify activities required to achieve specific objectives develop an action plan to guide implementation of the strategic plan manage time monitor budgets use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
land management and production processes relevant legislative and regulatory requirements pest control methods and techniques social and environmental issues.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: prepare monitoring schedules and develop data recording documents for monitoring the pest strategy develop milestones for the pest program based on pest lifecycles and local land management and production activity cycles determine specific objectives for the pest management strategy identify activities required to achieve specific objectives estimate resources required to complete the required activities develop an action plan to guide implementation of the strategy.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Methods and techniques may include:	changing land management or production processes and practices, e.g: changing lambing times changing sowing times changing crops modifying habitat pasture management and vertebrate pest population control: shooting poisoning trapping mustering relocation fumigation sedation exclusion fencing biological controls harvesting tagging weed control: poisoning biological controls.

Unit Sector(s)

Unit sector	Pest management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPMG405A Implement pest management action plans

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers implementing pest management actions plans and defines the standard required to: schedule activities with milestones aligned to the target pests and the local land management and production cycles; estimate equipment, pesticides and labour required to complete the work; brief and supervise employees or contractors and consult with stakeholders; coordinate contingency management activities to minimise the damage caused by accidents or spillage; report progress in relation to the pest management action plan.

Application of the Unit

Application of the unit	This unit applies to pest management planning at a local level and is likely to be undertaken independently, with reference to specialist advice.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Schedule pest management activities	1.1. Activities identified in the action plan are scheduled within the monthly, weekly or daily work plans. 1.2. Work time is allocated to complete the activities in accordance with the requirements of the action plan, and within realistic expectations. 1.3. Employees or contracted personnel with relevant skills and competency are allocated for the completion of required activities. 1.4. Plant, machinery, equipment and materials required to complete required activities are procured for the time the activities are to be carried out. 1.5. Relevant stakeholders are consulted regarding the scheduling of activities. 1.6. Relevant Occupational Health and Safety (OHS) standards and other Federal, State and local legislation&regulations are applied in the allocation and procurement of human and physical resources. 1.7. Milestones are aligned to critical control points in the target pests' life cycle, behaviour patterns and the local land management and production activity cycles. 1.8. Measurable performance criteria for objectives at each milestone are determined. 1.9. Activities required to achieve objectives by proposed deadlines are listed in consultation with local land users. 1.10. Activities are selected and scheduled to comply with the pest management strategy, in consideration of community attitudes, and in accordance with relevant statutory and regulatory requirements. 1.11. Monitoring and measurement activities are selected and scheduled to comply with the vertebrate pest management strategy and in accordance with relevant statutory and regulatory requirements.
2. Estimate resources required to complete the required activities	2.1. Personnel required to carry out activities are estimated. 2.2. Plant and machinery required to carry out activities are estimated. 2.3. Materials required to carry out activities are estimated. 2.4. Personnel, plant, machinery and materials are sourced and costed in consultation with other stakeholders.
3. Brief employees or contracted personnel regarding the pest management activities	3.1. Employees or contracted personnel are informed of the requirements of the pest management plan and action plan. 3.2. Employees or contracted personnel are informed of land owner/manager expectations and reporting and recording requirements. 3.3. Employees or contracted personnel are advised of OHS standards and other statutory and regulatory requirements to be applied in carrying out the required activities.
4. Supervise employees or contracted personnel in carrying out the pest management activities	4.1. Plant, machinery and equipment are checked for serviceability in accordance with manufacturer's specifications and statutory and regulatory requirements. 4.2. Materials are checked for compliance with OHS standards and other statutory and regulatory requirements. 4.3. Personal protective equipment and clothing used or worn by employees or contracted personnel are checked for compliance with OHS standards and other statutory and regulatory requirements. 4.4. Procedures and skills applied by employees and contracted personnel are monitored for compliance with OHS standards and other statutory and regulatory requirements. 4.5. Feedback, advice and coaching are provided to employees and contracted personnel as required to improve or correct procedures and skills.
5. Coordinate contingency management activities	5.1. First aid procedures are initiated and coordinated in response to accident or injury to employees or contracted personnel. 5.2. Relevant authorities are notified and arrangements made in the event of the need for rescue of injured employees or contracted personnel. 5.3. Activities that are not carried out due to accidents, injury, other incidents or unfavourable conditions are rescheduled within the monthly, weekly or daily work plans.
6. Report progress in relation to pest management action plan	6.2 Reports and records are compiled and documented in accordance with employer or organisational requirements and statutory and regulatory requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
plan and manage resources and time organise the work of others identify hazards and control risks use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
OHS, environmental and pesticides legislation, codes of practice and enterprise procedures pest control methods and techniques integrated pest management pest biology social and environmental issues contingency management principles first aid and rescue procedures ecological systems sustainable production systems.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: schedule activities with milestones aligned to the target pests and the local land management and production cycles estimate equipment, pesticides and labour required to complete the work brief and supervise employees or contractors and consult with stakeholders coordinate contingency management activities to minimise the damage caused by accidents or spillage report progress in relation to the pest management action plan.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Pest may include:	weeds and vertebrate pests.

Unit Sector(s)

Unit sector	Pest management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPMG406A Investigate a reported pest treatment failure

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers investigating a reported pest treatment failure and defines the standard required to: compare the results of pest treatment with the predicted response in published work; ensure the control product has been used in accordance with manufacturer's directions, and is either registered for the purpose or used under permit; check conditions at application against records and manufacturers directions; refer pest failure to manufacturer.

Application of the Unit

Application of the unit	This unit applies to regional pest management officers and is likely to be undertaken independently, with reference to specialist advice

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Assess treatment failure	1.1. Pre treatment pest infestation levels are ascertained from monitoring program records where available. 1.2. Post treatment population is ascertained from monitoring records and/or inspection. 1.3. Expected pest population after treatment is determined from available information. 1.4. Significance of difference between expected and monitored population analysed consistent with enterprise guidelines where appropriate. 1.5. Treatment used and application technique ascertained from records and assessed against manufacturer's instructions.
2. Investigate and report on causes of failure	2.1. Conditions impacting on effectiveness of treatment prevailing at time of treatment are ascertained from enterprise records where available. 2.2. Known conditions at application are analysed against manufacturers' recommendations. 2.3. Level of control required by project specifications or permit is compared against results. 2.4. Report containing all relevant information known on application of treatment, operators' qualifications and results is produced following enterprise procedure. 2.5. Remaining product and report are returned to supplier or manufacturers agent for investigation if treatment appears to have been within guidelines.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analyse statistics on pest populations assess treatment failure investigate and report on causes of failure use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
pest treatment techniques surveying population of pests treatment characteristics and modes of action basic statistical analysis report preparation.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: compare the results of pest treatment with the predicted response in published work ensure the control product has been used in accordance with manufacturers directions, and is either registered for the purpose or used under permit check conditions at application against records and manufacturers directions refer pest failure to manufacturer.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Investigation may include:	pest treatment failures in a range of weeds and vertebrate pests.

Unit Sector(s)

Unit sector	Pest management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCPMG407A Monitor and evaluate the local pest management action plan

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of monitoring and evaluating the local area pest management action plan and defines the standard required to: collate data from the action plan; calculate and compare the cost and benefits of the implemented action plan with the budget; draw conclusions on the effectiveness and efficiency of the pest management program based on data; make recommendations to improve the development and implementation of the local pest management action plan.

Application of the Unit

Application of the unit	This unit applies to regional pest management officers and is likely to be undertaken independently with reference to specialist advice if needed.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Collate all available data	1.1. Data on pests' abundance are collated. 1.2. Date on economic impacts of pests is collated. 1.3. Data on environmental impacts of pests are collated. 1.4. Data on pest management action plan operating costs are collated.
2. Assess data against objectives and performance criteria	2.1. Actual results are compared with objectives and performance criteria for the action plan. 2.2. Actual costs are compared with budget for the strategy. 2.3. Cost and benefits of the action plan are documented.
3. Compile report of strategy evaluation	3.1. Report is compiled following enterprise procedures. 3.2. Indicators of good performance of the action plan are isolated and discussed. 3.3. Causes of poor performance are examined. 3.4. Conclusions about the pest management action plan in relation to changes in pest abundance and impacts are clearly stated. 3.5. Conclusions are supported by the data.
4. Recommend modifications	4.1. Conclusions are supported by the data. 4.2. Recommendations provided to supervisor or other authority in format that complies with enterprise guidelines.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
collate available data use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
local land management process local production process relevant legislative and regulatory requirements environmental protection legislation weed control methods and techniques social and environmental issues statutory requirements for weed control.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: collate data from the action plan calculate and compare the cost and benefits of the implemented action plan with the budget draw conclusions on the effectiveness and efficiency of the pest management program based on data make recommendations to improve the development and implementation of the local pest management action plan.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Monitoring and evaluation may include:	the control of vertebrate pests and pest plants in a local area.

Unit Sector(s)

Unit sector	Pest management

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCSAW201A Conduct erosion and sediment control activities

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of carrying out erosion and sediment control activities in both urban and rural environments and defines the standard required to: assess risks from erosion and sediment at a site; assemble structures to prevent erosion and control sediment at a site; carry out sediment control activities in accordance with legislation and stakeholder requirements; confirm that erosion and sediment control meets enterprise requirements.

Application of the Unit

Application of the unit	This unit applies to workers at an operational level involved in earthworks construction and other land forming activities working under routine supervision with intermittent checking by supervisors.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Align work site practices with erosion and sediment control principles	1.1. Erosion and sedimentation legislation is adhered to at the work site as a part of contract works. 1.2. Procedures relating to erosion and sediment control are applied on the work site to align with industry standards.
2. Implement erosion and sediment control principles in the workplace	2.1. Breaches of erosion and sediment control legislation are noted and reported. 2.2. Industry practices for erosion and sediment control are applied in the work place.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and follow safe operating procedures identify erosion and sediment control structures/measures/practices carry out routine work with control measures and structures identify areas at risk of erosion undertake activities in accordance with legislation/community expectation and project specifications use literacy skills to follow sequenced written instructions and record information accurately and legibly use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.
Required knowledge
cost to the community of erosion and sedimentation loss of habitat water quality loss of production/asset/amenity re-occurring maintenance/repair/monitoring agents/processes of erosion and sedimentation types of erosion and sediment control structures and techniques for constructing them basic catchments issues role of vegetation characteristics of soils with an emphasis on erodible soils. OHS and environmental legislative and enterprise procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: assess risks from erosion and sediment at a site assemble structures to prevent erosion and control sediment at a site carry out sediment control activities in accordance with legislation and stakeholder requirements confirm that erosion and sediment control meets enterprise requirements.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Control activities may include:	grade stabilising structures outlet protection structures storm water detention measures dust control revegetation for the purpose of controlling erosion.

Unit Sector(s)

Unit sector	Soil and water conservation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCSAW302A Implement erosion and sediment control measures

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the construction/installation and maintenance of a range of measures specified on erosion and sediment control plans and defines the standard required to: select and prepare equipment; confirm the details of work; identify survey pegs and site indicators; construct earthworks in line with the plan; install erosion and sediment control products and materials; carry out repairs and maintenance procedures.

Application of the Unit

Application of the unit	This unit applies to workers who are required to carry out the actions specified on erosion and sediment control plans.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for implementation and construction	1.1. Erosion and sediment control plan and schedule of works match site conditions. 1.2. Survey pegs and site indicators are identified on site. 1.3. Equipment and tools are matched to program works and terrain on site. 1.4. Work readiness of selected equipment and tools are verified in line with contractor policy. 1.5. Materials are selected to complete proposed works in line with construction schedule.
2. Carry out implementation and construction	2.1. Earthworks are constructed in accordance with details specified in the plan and to industry standards. 2.2. Erosion and sediment control products and materials are installed in accordance with manufacturer's recommendation and industry guidelines and plans.
3. Carry out repairs and maintenance procedures	3.1. Site works maintenance inspection schedule is applied to reinstate operating effectiveness of erosion and sediment control measures on site.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe work procedures prepare for implementation and construction carry out implementation and construction carry out repairs and maintenance procedures use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use numeracy skills to estimate, calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
materials cartage pollution control sequence of working and timing/duration Occupational Health and Safety (OHS) issues relating to the equipment and the site equipment used construct, install and maintain includes materials, quantity and where to source them on site construction/installation techniques for all measures on the plan limitations of structures including timing of maintenance, structure life cycle, specifications and standards environmental impacts and procedures for erosion and sediment control.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: select and prepare equipment confirm the details of work identify survey pegs and site indicators construct earthworks in line with the plan install erosion and sediment control products and materials carry out repairs and maintenance procedures.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Erosion control measures may include:	site management land shaping batter stabilisation banks and channels level spreader revegetation waterways check dams bank and channel linings grade stabilising structures outlet protection structures stormwater detention measures dust control rural road&track crossbank and crossfall.
Sediment control measures may include:	sediment basins sediment traps sediment filters excavated sediment traps straw bale stormwater inlet sediment traps sediment fence straw bale geotextile fabric vegetation strips.

Unit Sector(s)

Unit sector	Soil and water conservation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCSAW401A Set out conservation earthworks

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers setting out conservation earthworks and defines the standard required to: interpret the plan in consultation with landholder and surveyor; identify and mark out on the site the key plan points and any additional features identified on the site plan; measure and peg out the site from the earthworks specification and plan.

Application of the Unit

Application of the unit	This unit applies to soil conservation officers who set out low engineering standard structures using specialised pegging/marking techniques on rural lands.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Interpret plans and specifications	1.1. Overall plan is determined in consultation with landholder and surveyor. 1.2. Earthworks specifications are established in consideration of desired outcome and prevailing conditions. 1.3. Plan is accurately verified in line with job requirements.
2. Relate plan to site	2.1. Key plan points are located on site. 2.2. Additional features identified on site plan. 2.3. Site issues which affect survey and pegging are identified and recorded.
3. Peg project	3.1. Pegging sequence is established in consultation with the site surveyor. 3.2. Site dimensions are measured in compliance with job specification. 3.3. Peg locations are established using prescribed methods. 3.4. Earthworks are pegged in line with project specification. 3.5. All construction personnel are advised of pegging and the need for site integrity.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and ensure the safety of field operations on sites interpret plans and specifications relate plan to site peg project protect site use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
different types of survey equipment and staffs civil engineering and survey techniques erosion control and design principles principles of native topsoil conservation and protection levels and levelling earthmoving principles interpretation of plans and general and technical specifications Occupational Health and Safety (OHS) and environmental legislation, codes of practice and enterprise procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: interpret the plan in consultation with landholder and surveyor identify and mark out on the site the key plan points and any additional features identified on the site plan measure and peg out the site from the earthworks specification and plan.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Types of earthworks may include:	farm dams erosion control banks waterways access tracks sediment traps detention basins flumes.

Unit Sector(s)

Unit sector	Soil and water conservation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCSAW402A Supervise on-site implementation of conservation earthworks

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers supervising on-site implementation of conservation earthworks and defines the standard required to: implement measures that will achieve the optimum efficiency of the earthmoving operation; put into practice measures that construct structurally sound earthworks; control construction to achieve specifications; instigate measures that finish earthworks to specifications.

Application of the Unit

Application of the unit	This unit applies to soil conservation officers and expert plant operators who supervising on-site implementation of conservation earthworks.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan efficient implementation of works	1.1. Plans and specifications are reviewed and related to the works site. 1.2. Economics of operation are maximised through the deployment of trained personnel and equipment selection. 1.3. Work sequences are planned and recorded in line with proposed work schedule. 1.4. Materials are ordered to complete proposed works in line with construction schedule. 1.5. Compliance with established regulatory planning and environmental legislation is maintained.
2. Direct implementation of planned works	2.1. Equipment and personnel deployment ensures structurally sound works in line with earthworks planned. 2.2. Job specifications and regulatory requirements are achieved in accordance with the plan or necessary modification. 2.3. Modified techniques are adopted to minimise the effect of site limitation in achieving job requirements. 2.4. Safe machine operations are monitored to ensure they meet relevant Occupational Health and Safety (OHS) requirements.
3. Monitor job specification	3.1. Progressive job checking results in achieving job specifications, contracts and targets. 3.2. Instructions to plant operators ensure high finishing standards to earthworks. 3.3. Modifications are made to job specifications in consultation with the landholder or works supervisor.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe systems of work plan efficient implementation of works protect natural areas from damage direct the implementation of planned works monitor job specifications use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
erosion and sediment control standards and principles natural areas topsoil protection and rehabilitation principles appropriate supervision techniques erosion control and design principles sediment control principles earthmoving principles principles for machine operation engagement of subcontractors/equipment, skills and expected outcomes work sequence knowledge equipment most suitable to the constructing of erosion and sediment control works quality assurance systems, processes and practices staff deployment, supervision and training OHS and environmental legislation, codes of practice and enterprise requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: implement measures that will achieve the optimum efficiency of the earthmoving operation. put into practice measures that construct structurally sound earthworks. control construction to achieve specifications instigate measures that finish earthworks to specifications.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Types of project may include:	earthworks required as part of erosion control projects farm dam construction access track construction.

Unit Sector(s)

Unit sector	Soil and water conservation

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCVPT303A Survey pest animals

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of surveying pest animal abundance by conducting ground and aerial counts and defines the standard required to: identify the target pest animal and its associated behaviours; define the geographical parameters for the count; apply survey principles and techniques; undertake accurate observations and recording.

Application of the Unit

Application of the unit	This unit relates to surveying pest animals which requires some judgement and discretion, and would be normally carried out under minimal supervision within enterprise guidelines.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Assess the scope of the count	1.1. Target pest animal is confirmed. 1.2. Location of habitats and range of movement of target pest animal is confirmed. 1.3. Item(s) of direct evidence of pest animal to be counted are determined. 1.4. Time required to complete the survey is estimated. 1.5. Hazards associated with the survey are identified in accordance with Occupational Health and Safety (OHS) standards. 1.6. Environmental risks associated with the survey are identified in accordance with statutory and local authority requirements. 1.7. Resources required to complete the survey are identified.
2. Prepare to conduct the count	2.1. Location and boundaries for the count are mapped in accordance with the pest animal management strategy and monitoring program. 2.2. Time and duration of the count are checked and relevant personnel notified. 2.3. Precautions to minimise hazards associated with the count are taken in accordance with OHS standards. 2.4. Precautions to minimise environmental risks associated with the count are taken in accordance with statutory and local authority requirements. 2.5. Resources required to complete the count are checked for serviceability in accordance with manufacturer's specifications and relevant policies. 2.6. Where the count involves aerial observation, precautions to minimise associated hazards are taken in accordance with industry practice.
3. Conduct count and record observations	3.1. Equipment is operated in accordance with the statutory requirements and industry practice. 3.2. Count is conducted within the boundaries of the specified location in accordance with the pest animal management strategy and monitoring program. 3.3. Precautions to minimise hazards associated with the count are implemented in accordance with OHS standards. 3.4. Precautions to minimise environmental risks associated with the count are implemented in accordance with statutory and local authority requirements. 3.5. Observations of direct evidence of target pest animal are recorded in accordance with the pest animal management strategy and monitoring program requirements.
4. Clean and store equipment and materials	4.1. Equipment and materials are cleaned and stored in accordance with relevant standards and policies. 4.2. Observation record documents are compiled and filed in accordance with relevant policies and procedures.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
identify hazards and implement safe work procedures plan activities manage time count, add and record observations apply spotlighting techniques use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
pest behaviour and habitats relevant legislative and regulatory requirements environmental protection legislation zoonoses and exotic diseases.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify the target pest animal and its associated behaviours define the geographical parameters for the count apply survey principles and techniques undertake accurate observations and recording.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Surveying pest animals may include:	ground and aerial counts of pest animals.

Unit Sector(s)

Unit sector	Vertebrate pests

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCWRK305A Coordinate work site activities

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of coordinating work site activities for small-scale projects and defines the standard required to: prepare and plan worksite activities; identify and allocate resources required; schedule activities and allocate tasks and responsibilities; use communication and team supervision strategies; monitor activities and record costs and production levels; convey issues and suggested improvements to management.

Application of the Unit

Application of the unit	This unit applies to workers in agricultural, horticultural and land management industries that are responsible for small small-scale projects. It is likely to be under limited supervision with checking only related to overall progress.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for work site activities	1.1. Requirements of the work are clarified with supervisor of the project. 1.2. Personnel, equipment and material resource requirements are identified according to the scope of the project and supervisors instructions. 1.3. The order of activities and time allocation is identified, documented and presented to the supervisor for verification. 1.4. The environmental implications of the proposed work site activities are identified and the likely outcomes assessed and reported to the supervisor. 1.5. Occupational Health and Safety (OHS) hazards are identified, risks assessed and risk controls are implemented. 1.6. Personal Protective Equipment (PPE) is selected, used, maintained and stored according to the type of work site activities to be undertaken.
2. Organise resources	2.1. Materials are purchased and equipment/machinery is hired as authorised by the supervisor and according to enterprise guidelines. 2.2. External agency permits are gained in the correct order as necessary. 2.3. Neighbours and affected parties are notified of works to be undertaken as necessary. 2.4. Delivery of materials and equipment/machinery to site is organised according to documented order of activities. 2.5. Personnel are organised to be on site when they are required.
3. Coordinate and report on activities	3.1. All resources are coordinated and timed to suit the scope of the project and order of activities. 3.2. Personnel are directed in activities for each period of work. 3.3. Personnel, activities, timelines and resource usage are monitored and documented according to enterprise guidelines. 3.4. Contingency situations are recognised and reported to the supervisor, and corrective actions taken according to enterprise guidelines. 3.5. A simple project report is written to inform management of work site activities undertaken and completed.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
read and interpret documentation associated with work site activities calculate material and resource requirements coordinate a team to achieve optimum performance communicate with personnel at all levels document results clearly and concisely perform an OHS risk assessment use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
environmental awareness associated with undertaking project works to ensure the impact on the environment is minimal work schedule programming hiring and subcontracting of labour possible causes of disruption to work activities and their effect on quality and time schedules responsibilities and requirements for obtaining external agency permits as necessary the range, use and availability of materials, equipment and machinery that may be required for the project OHS issues, legislative requirements and Codes of Practice.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: prepare and plan worksite activities identify and allocate resources required schedule activities and allocate tasks and responsibilities use communication and team supervision strategies monitor activities and record costs and production levels convey issues and suggested improvements to management.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Work site activities may include:	all materials, equipment and personnel used for small-scale projects.

Unit Sector(s)

Unit sector	Work

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCWRK402A Provide information on issues and policies

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the provision of information on issues and policies and defines the standard required to: process a request for information; access information to respond to the request; collate information to deal specifically with the request; prepare a response using chosen media; maintain a record of the information provided and file for future reference.

Application of the Unit

Application of the unit	This unit applies to workplace supervisors and managers in the agriculture, horticulture and land management sectors and describes the process of researching, extracting and providing information on issues and policies

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Process a request for information on issues and policies	1.1. Request is documented using the appropriate recording system. 1.2. Relevant notes are recorded from dialogue with the client and from correspondence. 1.3. Approval to access information is sought and obtained and requests forwarded where appropriate. 1.4. Client is actively listened to and questioned appropriately to clarify and elicit information provided.
2. Identify sources and extract information	2.1. Relevant sources and locations of information are identified, accessed and researched. 2.2. Clear sequenced oral instructions are provided to colleagues required for assistance. 2.3. Workplace policies and documentation relevant to the request are evaluated. 2.4. Information relevant to the particular request is located and extracted and copied. 2.5. Alternative methods to locate identified gaps in information.
3. Evaluate information for meeting client request	3.1. Information is evaluated for its validity and reliability and appropriateness to the client request. 3.2. Client is engaged in effective dialogue to clarify indistinct or incorrect information. 3.3. Additional information is obtained if available information is inadequate, unclear, conflicting or incorrect.
4. Prepare and finalise report	4.1. Report is developed, written, formatted and proofed according to enterprise policies and procedures. 4.2. Report is checked for accuracy and intention. 4.3. Review and sign off of report is arranged with designated person where required. 4.4. Record of report/correspondence is made. 4.5. Report/correspondence is forwarded to client.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
workplace policies and documentation on local, regional, state and national issues relevant workplace documentation on international treaties, agreements and charters types of information sources methods and means of accessing and extracting the required information methods of validating information types of reports and their uses.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: process a request for information access information to respond to the request collate information to deal specifically with the request prepare a response using chosen media maintain a record of the information provided and file for future reference.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Types of information and policies may include:	information taken from a range of sources including personal files and notes articles (academic, on-line, newspaper, journal) specialist texts letters internal correspondence government reports relevant legislation Codes of Practice national and international protocols and charters statistics local knowledge original research media (television, video, audio) libraries.

Unit Sector(s)

Unit sector	Work

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCWRK403A Supervise work routines and staff performance

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the supervision of work routines and staff performance and defines the standard required to: assess staff capability against position descriptions; designate and communicate staff roles and responsibilities, including line management; develop work plans to achieve organisational targets and business objectives; provide training and mentoring for staff; implement strategies to foster teamwork and trust; negotiate with staff as part of dealing with conflict; monitor team and individual work performance and provide feedback to staff.

Application of the Unit

Application of the unit	This unit applies to workers with supervisory responsibilities and covers the work functions associated with supervising work routines and staff performance.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Communicate work roles	1.1. Roles and responsibilities of staff are clearly defined and documented. 1.2. Skills of staff are accurately identified and matched with available tasks and duties. 1.3. Requirements of jobs are clearly identified and communicated to personnel. 1.4. Information on activities is developed and provided to personnel. 1.5. Occupational Health and Safety (OHS) policy and procedural requirements for supervisors are effectively implemented.
2. Coordinate activities	2.1. Work activities are prioritised to ensure completion of tasks in accordance with available timelines. 2.2. Work plans are developed to establish targets and objectives of activities, and to define tasks and timelines. 2.3. Training and learning opportunities are identified and incorporated into work activities. 2.4. Supervisory and reporting responsibilities are clarified and maintained in line with organisational requirements. 2.5. Enterprise environmental policy and procedures for supervisors are effectively implemented.
3. Maintain effective working relations	3.1. Problems are recognised and addressed through discussion with work group. 3.2. Assistance is sought from work group members when difficulties arise in achieving allocated tasks 3.3. Discussion and information sharing is routinely used to communicate requirements of work activities through a participative approach. 3.4. Disagreements and conflicts are managed constructively using appropriate conflict management strategies.
4. Provide feedback	4.1. Feedback is clear, constructive and provided promptly to individuals to support achievement of outcomes. 4.2. Difficult situations are identified and negotiated to achieve results in line with organisational requirements. 4.3. Team and individual performances are monitored regularly to ensure personnel are able to achieve goals. 4.4. Supervisory structures and lines of reporting are maintained in accordance with organisational requirements.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
supervise and instruct staff to achieve work activities delegate and allocate tasks assess and evaluate staff capability identify and provide training requirements plan timesheets and timetables to meet deadlines demonstrate safe workplace and environmentally responsible practices solve problems (staffing, resources) evaluate performance, provide feedback and prepare reports and performance appraisals promote and maintain effective relationships between staff monitor productivity and maintain staff records as required use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
enterprise personnel processes enterprise organisational structure and responsibilities techniques for building trust and relationships principles of team work and negotiation leadership for the work team performance appraisal systems and procedures principles of time management conflict management techniques enterprise training requirements and processes relevant State/Territory legislation, regulations and Codes of Practice with regard to workplace OHS, environmental protection and employment OHS hazard identification, risk assessment and development of risk controls.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: assess staff capability against position descriptions designate and communicate staff roles and responsibilities, including line management develop work plans to achieve organisational targets and business objectives provide training and mentoring for staff implement strategies to foster teamwork and trust negotiate with staff as part of dealing with conflict monitor team and individual work performance and provide feedback to staff.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
The people may include:	coaches mentors supervisors or managers work colleagues with supervisory responsibilities.

Unit Sector(s)

Unit sector	Work

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCWRK404A Ensure compliance with pest legislation

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the implementation of the compliance of legislation and defines required to: identify non-compliance with legislation; contact stakeholder and notify of breach and communicate requirements; follow right of entry policies; investigate and collect evidence of breaches; report findings of compliance and non-compliance; issue relevant notices; document activities.

Application of the Unit

Application of the unit	This unit applies to compliance officers who assisting the implementation of legislation and involves the provision of both support and advice to stakeholders to ensure their compliance.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify non-compliance with legislation	1.1. Non-compliance is identified through complaint or other means, and recorded in accordance with legislative and enterprise requirements. 1.2. Senior staff are notified in accordance with legislative and enterprise requirements.
2. Investigate non-compliance	2.1. Land ownership or identity of stakeholder is established and responsibilities of all parties are established in line with State legislation. 2.2. Further information is obtained on possible non-compliance with legislation. 2.3. Stakeholder/owner is contacted and notified of breach and communicate requirements in compliance with enterprise guidelines and supervisors instructions. 2.4. Policies of right of entry are adhered to in communicating with stakeholders. 2.5. Accurate records are maintained in line with agency policies.
3. Act on non-compliance issues	3.1. Relevant notices are issued in accordance with relevant legislation and regulations, enterprise guidelines and supervisors instructions. 3.2. Evidence is collected and findings are reported in accordance with enterprise guidelines or following supervisor's instructions. 3.3. Advice is provided to the stakeholder consistent with enterprise guidelines and legislative requirements. 3.4. Support is provided to stakeholders in the implementation of programs in accordance with enterprise policy.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
follow right of entry policies identify non-compliance with legislation investigate and collect evidence of breaches act on non-compliance issues report findings of compliance and non-compliance issue relevant notices document activities use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
federal and state legislation and local government and local authority regulations breaches occurring in the locality and appropriate control options communication techniques conflict avoidance and resolution individual and property rights negotiation techniques.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify non-compliance with legislation contact stakeholder and notify of breach and communicate requirements follow right of entry policies investigate and collect evidence of breaches report findings of compliance and non-compliance issue relevant notices document activities.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Legislation may include:	Federal, State and Territory legislation local government statutory authority regulations relevant to the area, worksite or job role.

Unit Sector(s)

Unit sector	Work

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCWRK501A Plan, implement and review a quality assurance program

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of planning, implementing and reviewing a quality assurance program for an agricultural or horticultural enterprise and defines the standard required to: define product quality standards based on the needs of the customer; determine quality assurance objectives for the enterprise; develop and implement procedures for quality assurance; maintain required records to support quality assurance; review the quality assurance program.

Application of the Unit

Application of the unit	This unit covers the process of planning, implementing and reviewing a quality assurance program for an agricultural or horticultural enterprise.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine quality assurance objectives for the enterprise	1.1. Future market requirements for quality assured products are assessed. 1.2. Premiums for quality assurance products are determined. 1.3. Strategic benefits of a quality assurance program are assessed.
2. Plan the quality assurance program and develop implementation strategies	2.1. Product quality standards are defined. 2.2. Current status of products and operations is audited. 2.3. Industry quality assurance programs are evaluated and costed. 2.4. Required processes and practices are documented in the quality assurance program manual and an implementation plan is prepared.
3. Implement the quality assurance program	3.1. Instructions are documented defining task and process requirements. 3.2. Contractor and staff training is established and implemented. 3.3. Communication takes account of social, cultural and ethnic backgrounds. 3.4. Changes to processes and practices are introduced. 3.5. Processes to monitor and verify product quality are established. 3.6. Recording systems are introduced. 3.7. Operating instructions are validated under conditions to verify their suitability. 3.8. Problems and issues are analysed and resolved appropriately, promptly and decisively.
4. Review the quality assurance program	4.1. Reporting formats are established. 4.2. Mechanisms for gaining feedback information are implemented. 4.3. Preparation is made for quality assurance audits.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
determine quality assurance objectives for the enterprise plan the quality assurance program and develop implementation strategies implement the quality assurance program review the quality assurance program use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
market projections and customer requirements cost/benefit of quality assurance implementation system analysis, HAACCP or related processes enterprise culture and values leadership and administrative skills human resources induction practices human resources performance monitoring practices.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: define product quality standards based on the needs of the customer determine quality assurance objectives for the enterprise develop and implement procedures for quality assurance maintain required records to support quality assurance review the quality assurance program.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Quality assurance may include:	regulation of the quality of raw materials assemblies products and components services related to production management, production and inspection processes.
Quality assurance programs may include:	programs with planned and systematic production processes that provide confidence in a product' or service's suitability for its intended purpose.
Market requirements may include:	trends and directions from regional, domestic and overseas markets.
Industry quality assurance programs may include:	programs developed by industry organisations and marketing authorities, processors, wholesalers/retailers and other stakeholders including Cattlecare, Flockcare, Freshcare, Graincare and Proven Perfect.

Unit Sector(s)

Unit sector	Work

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCWRK502A Collect and manage data

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of collecting, analysing and managing data and defines the standard required to: identify data requirements and establish sampling and data collection techniques; collect and collate data using standardised recording sheets and systems; review sampling and data collection techniques based on validity and reliability of the data; manage data to facilitate retrieval and analysis; analyse data using appropriate statistical and analytical techniques; draw conclusions based on reasoned argument and appropriate evidence; produce a report in required format with information and data presented to support decision making.

Application of the Unit

Application of the unit	This unit applies to managers and supervisors with a job function to determine the type and extent of data to be collected, access and collate data, evaluate data, manage, analyse and retrieve data.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine the type and extent of data to be collected	1.1. Data requirements are clearly defined and communicated to all staff involved in data collection. 1.2. Relevant data sources are identified. 1.3. Type and extent of data required is clearly defined. 1.4. Occupational Health and Safety (OHS) hazards associated with data collecting are identified. 1.5. Data collection methods and techniques are clearly defined relative to data requirements.
2. Access and collate data	2.1. Data collection sheets are formatted to assist collection. 2.2. Data is researched and/or collected from field sources according to enterprise guidelines and with standard research approaches. 2.3. Data is collated by appropriate electronic means. 2.4. Appropriateness of data is monitored and recorded during collection. 2.5. Information is researched using appropriate methods and technologies. 2.6. Sources of information are regularly reviewed for usefulness, validity, reliability and cost. 2.7. Channels and sources of information are used effectively. 2.8. Opportunities are taken to establish and maintain contacts with those who may provide useful information. 2.9. Appropriate OHS requirements and work practices are followed.
3. Evaluate data	3.1. Data collected is relevant, valid and sufficient. 3.2. Where data is unclear or difficult to interpret, clarification and assistance is sought. 3.3. Where data is inadequate, additional data is obtained. 3.4. Information is analysed for its validity and reliability.
4. Manage and retrieve data	4.1. Data is stored by appropriate electronic means. 4.2. Data is presented using appropriate graphical aids and techniques. 4.3. Data is assembled and provided to the manager/client as required and in accordance with standard research approaches. 4.4. Data is retrieved as required. 4.5. New methods of recording and storing data are suggested/introduced as needed.
5. Analyse and interpret data	5.1. Data is analysed using appropriate statistical and analytical techniques. 5.2. Data is interpreted to determine its significance, validity and reliability. 5.3. Findings based on the analysis and interpretation of the data is reported. 5.4. Data is organised into a suitable report format to aid decision-making. 5.5. Conclusions drawn are based on reasoned argument and appropriate evidence.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
determine the type and extent of data to be collected access and collate data evaluate data manage and retrieve data analyse the data interpret the data follow safe work practices use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
data collection techniques and procedures data recording and evaluation techniques data analysis and interpretive techniques data storage and retrieval methods data reporting methods.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify data requirements and establish sampling and data collection techniques collect and collate data using standardised recording sheets and systems review sampling and data collection techniques based on validity and reliability of the data manage data to facilitate retrieval and analysis analyse data using appropriate statistical and analytical techniques draw conclusions based on reasoned argument and appropriate evidence produce a report in required format with information and data presented to support decision making.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Data may include:	primary and secondary sources including: field work and trials research materials published books academic reports industry reports colleagues computer software internet newspapers photographic data journals industry publications industry specialists and experts.

Unit Sector(s)

Unit sector	Work

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCWRK503A Prepare reports

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of preparing comprehensive reports for a rural, horticultural or land management setting and defines the standard required to: identify the purpose of the report and verify it with the client; conduct research and compile information; draw conclusions from research supported by reasoned argument and supporting information; make recommendations if required and reference to information and conclusions; produce a correctly formatted report document that uses appropriate language and terminology, is arranged in a logical order, and provides details on information sources and consultation.

Application of the Unit

Application of the unit	This unit applies to enterprise or project managers for a rural, horticultural or land management enterprise or project. The task is carried out independently with access to technical information and support where required.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Research material	1.1. Topic of the report is identified and described. 1.2. Sources of information are determined. 1.3. Information appropriate to the task is collected and organised according to enterprise standards.
2. Evaluate information	2.1. Information collected is relevant and sufficient to provide a full report. 2.2. Where information is unclear or difficult to understand, clarification and assistance is sought. 2.3. Where available information is inadequate, additional information is obtained. 2.4. Information is assessed for its validity and reliability, and is organised into a suitable form to aid decision-making. 2.5. Conclusions drawn from relevant information are based on reasoned argument and appropriate evidence.
3. Produce a document	3.1. Language is applicable to the task and audience. 3.2. The document is organised logically, is structured and balanced according to purpose, audience and context. 3.3. The document is formatted and presented according to business and enterprise standards. 3.4. Conclusions reached reflect the stated objectives of the report. 3.5. Preparation is completed within the specified timeframe. 3.6. Enterprise and Occupational Health and Safety (OHS) requirements and procedures are followed.
4. Deliver an oral presentation	4.1. Language is applicable to the task and audience. 4.2. Presentation is organised logically, is structured and balanced according to purpose, audience and context. 4.3. Concise and well presented support materials are used in oral presentations to reflect industry standards. 4.4. Efficient time use allows clear presentation of the desired topic. 4.5. Oral presentation is delivered within a specified time.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
research material evaluate information use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use numeracy skills to estimate, calculate and record complex workplace measures use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
information and research sources report structure and presentation public presentation techniques and approaches.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: identify the purpose of the report and verify it with the client conduct research and compile information draw conclusions from research supported by reasoned argument and supporting information make recommendations if required and reference to information and conclusions produce a correctly formatted report document that uses appropriate language and terminology, is arranged in a logical order, and provides details on information sources and consultation.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Reports may include:	a range of sources of information that reports may be based on including: field work research materials published books academic reports industry reports colleagues computer software internet newspapers journals industry publications industry specialists and experts.

Unit Sector(s)

Unit sector	Work

Co-requisite units

Co-requisite units

Competency field

Competency field

AHCWRK603A Design and conduct a field-based research trial

Modification History

Not Applicable

Unit Descriptor

Unit descriptor	This unit covers the process of designing and conducting field-based research trials and defines the standard to: establish sound research parameters that enables achievable results; conduct research consistent with recognised scientific practice; analysis and reporting reflects the scope and consequences of the project.

Application of the Unit

Application of the unit	This unit applies to designing and conducting field-based research trials.

Licensing/Regulatory Information

Not Applicable

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Not Applicable

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Design the trial	1.1. Problems and/or opportunities that support undertaking a trial are identified and the trial subject and projected outcomes are defined according to enterprise guidelines, market research, client requirements, cost analysis and cost benefits to the enterprise. 1.2. Research into available evidence is undertaken to establish the performance criteria of the subject, product or treatment to be trialled and the trial design. 1.3. Trial sites are located according to trial design requirements and enterprise capabilities, and site factors are identified and incorporated into the trial design. 1.4. Approvals and/or permits required to conduct the trial are identified and obtained. 1.5. Data collection and recording specifications are established according to the trial design, and proper conventions and controls are followed to satisfy statistical audit requirements and eliminate variables according to sound clinical practice.
2. Prepare to conduct the trial	2.1. Occupational Health and Safety (OHS) hazards associated with the implementation of the trial are identified, risks assessed and controls developed according to enterprise guidelines, costed and documented in the trial design. 2.2. Environmental implications associated with implementation of the trial are identified and documented in the trial design. 2.3. Materials, tools, equipment and machinery required for the trial are identified, costed, and availability confirmed with suppliers, contractors and appropriate personnel. 2.4. Trial sites are established and prepared for implementation of the trial according to the specifications of the trial design. 2.5. Detailed trial site plans, trial specifications and trial procedures are documented clearly and comprehensively in the trial design.
3. Conduct the trial	3.1. Staged data collection is undertaken throughout the course of the trial according to the specifications of the trial design. 3.2. Trial implementation is monitored for accuracy, compliance to the trial design and out-of-specification procedures or events. 3.3. All monitoring and trial data is recorded faithfully, promptly and accurately according to the specifications of the trial design.
4. Assess practical application of trial outcome	4.1. Statistical auditing is undertaken for the trial outcomes, and proper conventions and controls are followed to eliminate variables according to sound clinical practice. 4.2. Conclusions are drawn from relevant information and are based on appropriate evidence and reasoned arguments. 4.3. Trial outcomes are assessed for practical application, based on conclusions drawn from the trial and according to enterprise guidelines and industry best practice.

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
research and evaluate information calculate the cost and spatial and logistical requirements of components of the trial enter, analyse and organise data in a mathematically sound and accurately graphed, charted or tabled representation, consistent with the trial design comply with legislative requirements use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views use interpersonal skills to work with others and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.
Required knowledge
growth habits, physiological properties and taxonomic specification of animals/plants involved in the trial physical and biochemical properties of products involved in the trial properties and current, best practice application of treatments involved in the trial scientific and mathematical trialling, data collection, processing and analytical techniques and procedures auditing and reporting procedures the enterprise business and marketing plans enterprise work team management guidelines bio-ethics (where animals are involved in the trial).

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following: establish sound research parameters that enables achievable results conduct research consistent with recognised scientific practice analysis and reporting reflects the scope and consequences of the project.
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Range Statement

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Trial subjects may include:	individual animal or plant species or cultivars specified products, and treatments or applications whose performance or responses are measured in relation to defined performance criteria. Note: The involvement of animals in a research trial may be covered by duty of care provisions in Animal Welfare Acts and codes of practices dealing with animal ethics.

Unit Sector(s)

Unit sector	Work

Co-requisite units

Co-requisite units

Competency field

Competency field

BSBADM311A Maintain business resources

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to determine, administer and maintain resources and equipment to complete a variety of tasks. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who are skilled operators and apply a broad range of competencies in various work contexts. They may exercise discretion and judgement using appropriate theoretical knowledge of business resources and their maintenance to provide technical advice and support to a team.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Advise on resource requirements	1.1. Calculate estimates of future and present business resource needs in accordance with organisational requirements 1.2. Ensure advice is clear, concise and relevant to achievement of organisational requirements 1.3. Provide information on the most economical and effective choice of equipment, materials and suppliers 1.4. Identify resource shortages and possible impact on operations
2. Monitor resource usage and maintenance	2.1. Ensure resource handling is in accordance with established organisational requirements including occupational health and safety requirements 2.2. Use business technology to monitor and identify the effective use of resources 2.3. Use consultation with individuals and teams to facilitate effective decision making on the appropriate allocation of resources 2.4. Identify and adhere to relevant policies regarding resource use in the performance of operational tasks 2.5. Routinely monitor and compare resource usage with estimated requirements in budget plans
3. Acquire resources	3.1. Ensure acquisition and storage of resources is in accordance with organisational requirements, is cost effective and consistent with organisational timelines 3.2. Acquire resources within available time lines to meet identified requirements 3.3. Review resource acquisition processes to identify improvements in future resource acquisitions

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to read and understand organisation's policies and procedures; to write simple instructions for a particular routine task evaluation skills to diagnose faults and to monitor resource usage problem-solving skills to determine appropriate fault repair actions numeracy skills to calculate resource expenditure technology skills to select and use technology appropriate to a task.
Required knowledge
key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws occupational health and safety (OHS) organisational resource acquisition policies, plans and procedures functions of a range of business equipment organisational procedures for record keeping/filing systems, security and safe recording practices.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: collecting and recording data on resource use observing resource use over defined and operational timeframes carrying out routine maintenance knowledge of organisational resource acquisition policies, plans and procedures.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of documentation estimating future and present business resource needs analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of equipment maintenance procedures review of information provided on the most economical and effective choice of equipment, materials and suppliers evaluation of documentation reviewing resource acquisition processes.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other general administration units.

Range Statement

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.
Business resources may include:	equipment facilities human resources raw materials software stock and supplies
Organisational requirements may include:	access and equity principles and practice business and performance plans defined resource parameters ethical standards goals, objectives, plans, systems and processes legal and organisational policies, guidelines and requirements management and accountability channels manufacturer's and operational specifications OHS policies, procedures and programs quality and continuous improvement processes and standards quality assurance and/or procedures manuals security and confidentiality requirements
Occupational heath and safety requirements may include:	decision making delegations equipment use first aid kit medical attention reporting requirements site access
Business technology may include:	computer applications computers modems personal schedules photocopiers
Policies regarding resource use may include:	budgeting limits ordering procedures purchasing authorities recruitment and personnel time management transport/travel policies
Resource acquisition processes may include:	contracted supplier ordering internal approvals non-tendered processes periodic forecasts tendered processes

Unit Sector(s)

Unit sector

Competency field

Competency field	Administration - General Administration

Co-requisite units

Co-requisite units

BSBADM407B Administer projects

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes performance outcomes, skills and knowledge required to perform the activities associated with the administrative aspects of a project, such as measurement, monitoring, reporting, and winding up the project on completion. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	The unit focuses on the administration requirements within any project undertaken under the supervision of an experienced project manager. The administrative skills are applied within the context of a project environment. The unit does not apply to project managers or specialist project managers. For specialist project managers, the units of competency in the Project Management competency field will be applicable.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan project administration	1.1. Identify and record the purpose, scope and objectives of projects 1.2. Develop project plans identifying project activities and key administrative milestones and timelines in accordance with the requirements of the project brief / contract and in consultation with stakeholders 1.3. Identify and address factors that affect timeframes in project planning to ensure timeframes are realistic and achievable 1.4. Link project budgets to key outcomes within projects and incorporate reporting mechanisms to ensure payments are made / received as outcomes are achieved 1.5. Identify monitoring and reporting arrangements for project activities and budgets within project plans in accordance with organisational, statutory and auditing requirements
2. Coordinate project administration	2.1. Allocate and monitor tasks and resources in accordance with project requirements 2.2. Detail project expenditure in financial control systems, and monitor against project budgets in accordance with project plan 2.3. Monitor project timeframes and milestones and report to designated person/s in accordance with organisational requirements 2.4. Maintain project records in accordance with project and organisational requirements
3. Finalise and review project administration	3.1. Identify and complete procedures for winding up projects in accordance with statutory, organisational and auditing requirements 3.2. Review project administration against project plan and measure and report outcomes in accordance with organisational and task requirements

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to interpret organisation's goals for the project; write clear and detailed instructions organised sequentially; and identify administrative activities of project communication skills to consult with project members; listen and respond constructively; listen to a range of material and process information in a systematic way, including evaluative comments on how these ideas may be applied to a group; and define and monitor objectives of the project group problem-solving skills to propose solutions from a range of possible solutions research skills to select categories by which to organise information and assess information for relevance, accuracy and completeness numeracy skills to forecast and predict timelines; interpret, compare and calculate with money; and use estimation to check calculations and outcomes ability to relate to people from a range of social, cultural and ethnic backgrounds and physical and mental abilities.
Required knowledge
relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws environmental issues OHS organisational policies and procedures organisational structure, and lines of authority and communication within the organisation planning tools budgeting strategies for projects techniques for project planning and setting milestones.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: integrated demonstration of all elements of competency and their performance criteria construction of charts; use of project planning tools to assist with project monitoring monitoring of timelines, milestones and budgets.
Context of and specific resources for assessment	Assessment must ensure access to: workplace project documentation relevant enterprise policies and procedures.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of presentations oral or written questioning to assess knowledge review of project administrative arrangementswithin project plans evaluation of project monitoring processes and reports evaluation of the outcomes of the administrative processes applied within several projects.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other general administration units.

Range Statement

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.
Projects may include:	internal (eg newsletter) external (eg contracted by external client) small large complex (eg feasibility study)
Project activities may include:	coordinating staff ensuring tasks are carried out communicating advice/information to team meetings, including preparation of minutes, papers and reports preparing project plan preparing project documentation monitoring financial arrangements processing invoices monitoring timelines monitoring progress
Key administrative milestones may relate to:	contract requirements developing a work plan use of project planning software timelines progress reports achievement of key tasks/project phases measurement / achievement of set outcomes completion of tasks completion of contract phases/requirements
Requirements of the project brief / contract may include:	project scope performance standards agreed timelines goals and objectives names of parties bound by contract payment issues project description completion requirements timelines staffing ownership of materials indemnity and insurance
Monitoring and reporting arrangements may include:	team reports project control chart control point chart milestone chart budget control chart
Allocating tasks and resources may include:	identifying tasks to be completed in order to achieve project outcomes prioritising and scheduling tasks breaking tasks into sub-tasks arranging tasks into groups facilitating team involvement in task allocation assisting to identify team skills and skills gaps allocating responsibility assessing workloads matching skills to tasks delegating tasks budget constraints necessary documents and reference material identifying resources required
Expenditure may include:	budget considerations allocated costs capital expenditure labour costs cost of materials and supplies overhead costs sub-contractor costs
Monitored timeframes and milestones may include and/or require:	project progress performance communication with team members coordination of team meetings feedback sessions solving problems/issues facilitating change to project plan
Procedures for winding up projects may include:	'signing off' on project completion/delivery of project outcomes evaluation and review of actual costs compared to budgeted costs auditing formal reporting
Measured outcomes may include:	project objectives project outcomes benchmarks standards key performance indicators project monitoring process achievement of timelines costs

Unit Sector(s)

Unit sector

Competency field

Competency field	Administration - General Administration

Co-requisite units

Co-requisite units

BSBADM409A Coordinate business resources

Modification History

Release	Comments
Release 2	New release of this unit released with version 6 of BSB07 Business Services Training Package. Inclusion of ‘environmental sustainability business practices and standards’ in the Range Statement

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to determine and analyse existing and required resources, their effective application and the accountability for their use.

Application of the Unit

This unit applies to individuals with a broad knowledge of business resources who contribute well developed skills and knowledge to ensure adequate resources are available to perform the work of the organisation. They may have responsibility to provide guidance or to delegate aspects of these tasks to others.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine resource requirements	1.1. Determine resource requirements in accordance with business and operational plans, and organisational requirements 1.2. Provide opportunities to individuals and workgroups to contribute to the identification of resource requirements 1.3. Ensure resource expenditure is realistic and makes efficient use of available budget resources 1.4. Present recommendations on resource requirements in the required format, style and structure using relevant business equipment and technology
2. Acquire and allocate resources	2.1. Acquire physical resources and services in accordance with organisational requirements 2.2. Check resources to ensure quality and quantity, in line with service agreements 2.3. Allocate resources promptly to enable achievement of workgroup objectives 2.4. Ensure consultation with individuals and teams on allocation of resources is participative and is conducted using appropriate interpersonal skills
3. Monitor and report on resource usage	3.1. Measure effectiveness of resource planning, and assess against actual costs, identified shortfalls and surpluses 3.2. Develop and implement methods of monitoring resource use to enable timely and accurate reporting against business and operational plans 3.3. Identify improvements in resource planning through consultation and feedback, and implement in accordance with organisational requirements 3.4. Maintain records concerning equipment and resource purchases, in accordance with organisational requirements

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills
communication skills to request advice, to receive feedback and to work with a team literacy skills to draft complex reports and to display logical information on resource usage numeracy skills to interpret, compare and calculate resource usage costs planning skills to schedule and track resource use and availability.
Required knowledge
common equipment faults functions of a range of business equipment key provisions of relevant legislation from all forms of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws environmental issues occupational health and safety (OHS) organisational policies, plans and procedures record management processes and techniques related to maintenance schedules.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: monitoring resource usage to determine resource needs maintaining records of resource requirements calculating costs and expenditures in relation to use and maintenance of business resources knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of records relating to business resources.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of recommendations on resource requirements review of records concerning equipment and resource purchases analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of functions of a range of business equipment.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other general administration units.

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.

Resource requirements may include:	human resources location/premises OHS resources plant/machinery raw materials refurbishment staff amenities stock and supplies storage space technological equipment/software training materials
Organisational requirements may include:	access and equity principles and practices business and performance plans defined resource parameters ethical standards goals, objectives, plans, systems and processes legal and organisational policies, guidelines and requirements management and accountability channels manufacturers' and operational specifications OHS policies, procedures and programs environmental sustainability business practices and standards quality and continuous improvement processes and standards quality assurance and/or procedures manuals reporting requirements security and confidentiality requirements
Business equipment and technology may include:	answering machine binder computer fax machine photocopier printer shredder telephone
Appropriate interpersonal skills may include:	clarity of language consultation methods, techniques and protocols seeking feedback from group members to confirm understanding summarising and paraphrasing using appropriate body language
Feedback sources may include:	customer/client response data employee data equipment meter readings financial forecasts sales orders suppliers' invoices
Records may include:	computerised or manual financial statements invoices maintenance schedules order forms petty cash forms purchase orders stock list and inventory control

Unit Sector(s)

Administration - General Administration

BSBADM502B Manage meetings

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to manage a range of meetings including overseeing the meeting preparation processes, chairing meetings, organising the minutes and reporting meeting outcomes. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals employed in a range of work environments who are required to organise and manage meetings within their workplace, including conducting or managing administrative tasks in providing agendas and meeting material. They may work as senior administrative staff or may be individuals with responsibility for conducting and chairing meetings in the workplace.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare for meetings	1.1. Develop agenda in line with stated meeting purpose 1.2. Ensure style and structure of meeting are appropriate to its purpose 1.3. Identify meeting participants and notify them in accordance with organisational procedures 1.4. Confirm meeting arrangements in accordance with requirements of meeting 1.5. Despatch meeting papers to participants within designated time lines
2. Conduct meetings	2.1. Chair meetings in accordance with organisational requirements, agreed conventions for type of meeting and legal and ethical requirements 2.2. Conduct meetings to ensure they are focused, time efficient and achieve outcomes 2.3. Ensure meeting facilitation enables participation, discussion, problem-solving and resolution of issues 2.4. Brief minute taker on method for recording meeting notes in accordance with organisational requirements and conventions for type of meeting
3. Follow up meetings	3.1. Check transcribed meeting notes to ensure they reflect a true and accurate record of the meeting, and are formatted in accordance with organisational procedures and meeting conventions 3.2. Distribute and store minutes and other follow-up documentation within designated time lines, and according to organisational requirements 3.3. Report outcomes of meetings as required, within designated time lines

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to: participate in sustained complex interpersonal exchanges and to interact with others listen to, incorporate and encourage feedback conduct oral presentations to a group, to consult participants and to answer questions manage and work with a group to construct an action plan chair meetings literacy skills to: categorise and organise information assess information for relevance and accuracy identify and elaborate on key agenda items and source additional information numeracy and time management skills to allow for sufficient meeting preparation problem-solving skills to choose appropriate solutions from available options.
Required knowledge
culturally appropriate techniques to communicate with people from diverse backgrounds and people with diverse abilities key provisions of relevant legislation from all forms of government, standards and codes that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws copyright occupational health and safety formats for minutes and agendas group dynamics meeting terminology, structures, arrangements and responsibilities of chairperson organisational procedures and policies regarding meetings, chairing and minutes.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: applying conventions and procedures for formal and informal meetings chairing meetings in relation to agreed agendas.
Context of and specific resources for assessment	Assessment must ensure: access to reference material in regard to meeting venues, catering, transport suppliers access to names and contacts for meeting participants access to office supplies and equipment access to computers and relevant software.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios demonstration of techniques direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of minutes, agendas and other communication review of testimony from team members, colleagues, supervisors or managers.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other general administration units.

Range Statement

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.
Agendas may include:	correspondence date, time and location of meeting date of next meeting general business major agenda items matters or business arising from the minutes minutes of the previous meeting reports statement of the meeting's purpose welcome
Meeting purpose may include:	discussion forum for internal or external clients planning and development of a project progress of a project range of business items setting of enterprise or team goals
Meeting arrangements may include:	booking an appropriate venue deciding on process for recording of meeting establishing costs and operating within a budget identifying any specific needs of participants organising accommodation and transport organising appropriate communication technology organising catering organising a minute taker preparing relevant documentation for participants scheduling date and time for the meeting
Meeting papers may include:	agenda chairperson's report correspondence draft documentation financial reports itemised meeting papers notice of meeting previous minutes research reports
Designated time lines may include:	contractual obligations formal timeframe set by the organisation informal timeframe set by the administrative organiser project time lines statutory requirements (e.g. for annual general meetings) timeframe decided by participants
Conventions may include:	casting vote for chairperson conflict of interest provisions consensus required informal discussion majority of members to agree moving and seconding formal motions quorum requirements restricting discussion to agenda items speaking through the chairperson time limit on speakers waiting to be recognised by the chairperson voting procedures
Legal and ethical requirements may include:	codes of practice legislation relating to companies and associations requirements for public meetings
Resolution may include:	agreeing on a course of action deferring decisions to another meeting
Storage of minutes and other documentation may include:	authorised access electronic storage in folders, sub-folders, disk drives, CD-ROM, USBs, tape or server back-up file names according to organisational procedure file names which are easily identifiable in relation to the content file and folder names which identify the operator, author, section, date filing locations organisational policy for backing up files organisational policy for filing hard copies of documents security
Minutes may include:	meeting details (e.g. title, date, time, location) action items agenda items apologies and attendees approval of the record of previous minutes correspondence date of the next meeting formatting from previous minutes lists rather than complete sentences matters arising from the previous meetings names of absent and attending participants organisation templates other business reports welcome

Unit Sector(s)

Unit sector

Competency field

Competency field	Administration - General Administration

Co-requisite units

Co-requisite units

BSBADM504B Plan or review administrative systems

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to plan or review the requirements of effective administration systems and procedures for implementing, monitoring and reviewing the system. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals employed in a range of work environments who are required to plan or review administrative systems. They may work as senior administrative staff or may have been delegated responsibility for planning or reviewing administrative systems.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan or review administration systems	1.1. Identify requirements of, or modifications to, administration system through consultation with system users and other stakeholders in accordance with organisational and budgetary requirements 1.2. Obtain quotations from suppliers/developers of system in accordance with organisational policy and procedures 1.3. Make selection of supplier or developer in accordance with organisational policy and procedures
2. Implement new or modified administration system	2.1. Identify and develop implementation strategies in consultation with staff 2.2. Encourage staff to participate in all stages of the implementation process 2.3. Implement system in accordance with organisational requirements 2.4. Define and communicate procedures for using the system to staff 2.5. Provide training and support for staff on the use of the new or modified system 2.6. Deal with contingencies to ensure minimal impact on users
3. Monitor administration system	3.1. Monitor system for usage, security and output in accordance with organisational requirements 3.2. Modify system to meet changing needs in accordance with organisational requirements 3.3. Clearly identify further modifications and notify users 3.4. Monitor staff training needs and train new staff on administration system

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to recommend alternative ways of completing tasks, to discuss changes in routines and procedures, and to monitor and define objectives literacy skills to write detailed procedural text, including alternative courses of action planning and organising skills to implement system smoothly with a minimum of disruption, to anticipate modifications, to plan system overhauls and to allow sufficient time for training problem-solving skills to choose appropriate solutions from a range of possible solutions, to use processes flexibly and interchangeably, and to anticipate problems and modify systems accordingly research skills to assemble evidence and to evaluate information for accuracy and relevance.
Required knowledge
key provisions of relevant legislation from all forms of government, standards and codes that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws copyright occupational health and safety organisational policies and procedures relating to the tasks required.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: documenting requirements or modifications to administration system developing appropriate activities to support system implementation working with staff to identify system improvements.
Context of and specific resources for assessment	Assessment must ensure: access to organisational policy and procedure manuals, reference materials and appropriate equipment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of authenticated documents from the workplace or training environment demonstration of techniques.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other general administration units.

Range Statement

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.
System requirements may include:	components of the system number and type of users organisation/staff requirements purpose and nature of system purpose and nature of organisation size of system skills of existing staff staff training needs type of system work practices
Administration system may include:	electronic system paper-based system
System users may include:	casual personnel external clients organisation's personnel
Suppliers/developers may include:	administration system consultants computer/software suppliers efficiency consultants equipment suppliers information technology technicians information technology trainers internal staff/clients office equipment suppliers
Implementation strategies may include:	boosting staff confidence change management strategies changing team/organisational culture ensuring system functions correctly external consultants informing relevant persons modifying system providing staff training/information sessions re-defining staff roles re-distributing office tasks team goal setting temporary reduction of workload testing trialling
Communicating procedures may include:	email messages facsimile messages internal newsletter meetings office memorandum photocopied instructions professional development time training days
Training and support for staff may include:	coach, mentor and/or buddy systems online tutorials on-the-job trainers professional development skills assessment training handbooks videos
Contingencies may include:	loss of staff confidence need for additional training need to modify system temporary reduction of work output
Monitoring of system may include:	extra administrative support and back-up feedback from internal/external client/s observation by trained technician/s utilising monitoring tools and processes
Security may include:	confidentiality agreements passwords safeguards against computer viruses
Changing needs may include:	change in the nature and purpose of the system/organisation change in user requirements growth or decline in system size technological advances in administration systems
Further modifications may relate to:	additional equipment, training negotiation of timeframes for system implementation redefinition of administrative roles and duties specialised software
Monitoring staff training needs may include:	ongoing assessment of staff skills ongoing feedback opportunities providing professional development opportunities

Unit Sector(s)

Unit sector

Competency field

Competency field	Administration - General Administration

Co-requisite units

Co-requisite units

BSBATSIC411C Communicate with the community

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required for board members to work in partnership with the community, including other organisations, in order to meet community needs and involve people in the organisation and its activities. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who need to communicate with the community in their role as a member of a board of governance of an Aboriginal and Torres Strait Islander organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Collect information from the community	1.1. Convene a community forum 1.2. Use formal and informal community networks to share information 1.3. Encourage, respect and record community contributions 1.4. Follow organisational policies and procedures for confidential information
2. Provide information to the community about the organisation's activities and board decisions	2.1. Provide information to the community about the organisation's activities according to established protocols 2.2. Advise the community regularly of board decisions and the reasons behind them
3. Identify issues jointly with the community	3.1. Raise and discuss issues of importance with the community 3.2. Invite individuals and groups affected by issues to participate in community forums 3.3. Gather background information through relevant networks
4. Identify options with the community	4.1. Discuss and evaluate options for action with the community 4.2. Identify preferred options 4.3. Convey information on issues and preferred options to the board 4.4. Convey the board's response to the community

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication and teamwork skills to: work cooperatively with community members, other board members, staff and key stakeholders ensure the views of all relevant members of the community are heard and treated with respect culturally appropriate communication skills to relate to people from diverse backgrounds and with diverse abilities evaluation and decision-making skills to review and assess information facilitation skills to assist the community to voice opinions and evaluate options networking skills to encourage participation in meetings and keep the community informed problem-solving skills to identify and manage potential areas of conflict skills required to convey information to the board and the community
Required knowledge
community consultation methods concept of community control of organisations and how it may impact on the need to communicate with the community cultural context in which Aboriginal and Torres Strait Islander boards operate, including their role in upholding traditional and cultural values, and how that can impact on methods of communication with the community effective communication strategies for sharing information with individuals and groups geographic,social, economic and political contexts in which particular organisations operate and how these may impact on communication methods information gathering, analysis and presentation methods organisationalpolicies and procedures in relation to communicating with community and maintaining confidentiality of information relevant protocols and cultural responsibilities when communicating with community

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the ability to: effectively communicate with the community gather information from community consultations present information in an appropriate format for the community.
Context of and specific resources for assessment	Assessment must ensure: access to examples of issues considered by boards of governance, including community feedback access to examples of relevant documents knowledge and performance are assessed over time to confirm consistency in performance participation on an actual or simulated board.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of feedback from the community and stakeholders about performance analysis of responses to case studies and scenarios demonstration of techniques direct questioning combined with reflection of on-the-job board performance by the candidate observation of performance on a board or simulated board observation of performance at a community meeting or simulated community meeting observation of performance in role plays observation of presentations and group discussions oral or written questioning to assess knowledge.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBATSIM416A Oversee organisational planning BSBRES401A Analyse and present research information.

Range Statement

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.
Community forums:	may include: community meetings focus groups open house social events workshops may involve: external stakeholders particular groups within the community specific or specialised expertise the whole community.
Protocols for information sharing may relate to:	confidentiality and privacy gender issues land matters.
Methods of advising the community may include:	community meetings community noticeboards consultations forums networks newsletters, notices and other documents presented in a way that will be understood by the community open board meetings open days site visits.
Individuals and groups may include:	Elders traditional owners government departments individuals and groups representing other organisations and networks within the community women young people.

Unit Sector(s)

Unit sector

Competency field

Competency field	Regulation, licensing and risk - ATSI governance

Co-requisite units

Co-requisite units

BSBAUD402B Participate in a quality audit

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to prepare for and participate in a quality audit as a member of a quality audit team. The process includes reviewing designated documentation; identifying and developing checklists and audit related documentation; preparing audit schedules; gathering, analysing and evaluating information; and reporting findings to the lead auditor. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals working in a team audit environment who analyse and evaluate information from a variety of sources to provide solutions to auditing issues, including unpredictable quality auditing problems. The types of audit may include an external or internal systems audit or process or product/service audit. A broad knowledge of quality auditing is required for this unit. Leading an audit team is addressed by BSBAUD503B Lead a quality audit.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Review auditee documentation	1.1. Where applicable, review auditee's previous quality audits to establish possible impact on the conduct of the current audit 1.2. Request relevant organisational documents from auditee, and review and check the adequacy of these documents 1.3. Amend reviewed documents, and determine and source any further documentation required 1.4. Resolve issues which arise with auditee and relevant parties
2. Participate in developing audit schedules	2.1. Access or prepare appropriate checklists/tools and audit related documentation 2.2. Confirm schedules and required resources with auditee before beginning auditing activities 2.3. Anticipate possible issues and outline strategies to address these issues, should they arise 2.4. Ensure preparation activities and documentation correspond to the audit plan 2.5. In consultation with auditing team, determine appropriate methods and techniques 2.6. Assist lead auditor in creating entry and exit meeting agendas
3. Gather and analyse information	3.1. Access a range of potential sources of information 3.2. Collect and make an initial assessment of sample documentation 3.3. Interview appropriate persons in relation to relevant documentation 3.4. Identify and report patterns, trends, interrelationships and areas of risk 3.5. Identify aspects of the audit that require the use of specialists and request appropriate assistance
4. Evaluate information	4.1. Evaluate information against prescribed benchmarks 4.2. Form a defensible opinion as to the meeting of these benchmarks by the auditee 4.3. Ensure opinions are formed from and supported by available information
5. Report findings	5.1. Formulate findings and prepare a corrective action report if discrepancies or non-compliances are detected 5.2. Examine results/findings against audit objectives and present to lead auditor 5.3. Report recommendations for improvements as applicable
6. Participate in exit meeting	6.1. Prepare for exit meeting 6.2. Ensure reporting arrangements are agreed upon and documented during the meeting 6.3. Ensure context and consequences of audit are explained, and follow-up is discussed

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to listen to clients and other audit team members and to clarify points with them as necessary culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities interpersonal skills to establish rapport with clients and to liaise with other audit team members literacy skills to read, write, edit and proofread documents to ensure clarity of meaning, accuracy and consistency of information organisational and time management skills to sequence tasks, meet timelines and arrange meetings problem-solving skills to identify any issues that have the potential to impact on the auditing process or outcome and to develop options to resolve these issues when they arise teamwork skills technology skills to use a range of equipment required to conduct quality auditing activities.
Required knowledge
auditing codes of practice or ethics auditing methods and techniques auditing regulations and standards including: AS/NZS ISO 9000:2006 Quality management systems - Fundamentals and vocabulary AS/NZS ISO 19011:2003 Guidelines for quality and/or environmental management systems auditing current audit practices industry products and/or services quality auditing principles and techniques relevant legislation affecting business operation, including appropriate occupational health and safety, environmental, and privacy legislation terminology relating to quality auditing.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: preparation of multiple audit plans for a range of quality audits containing information on the audit schedule, proposed activities, methods, and techniques; risk analysis and proposed treatment of identified risks; entry and exit meeting agendas participation in audits as a member of an audit team gathering of data and information by a variety of methods knowledge of relevant legislation and national standards developing a comprehensive report for the exit meeting, which analyses findings and information gathered to arrive at the findings.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace undertaking a quality audit or a simulated workplace environment access to workplace documentation including previous quality audit reports, checklists, risk management plans and audit plans.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence by third party workplace reports of on-the-job performance by the candidate demonstration of quality auditing techniques observations of participation in exit meetings oral or written questioning to assess knowledge of audit preparation activities assessment of organisational documentation reviewed for the audit analysis of reports developed - with clear, comprehensive findings observation of performance in role plays.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other quality auditing units.

Range Statement

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.
Audit plan may include:	audit requirements and/or identification of relevant quality system documentation auditee provision of personnel for audit confidentiality requirements contingency actions distribution of reports entry meeting exit meeting follow-up procedures measurement criteria reporting procedures resource requirements safety of auditors sampling techniques scope and objectives of audit time lines and schedules
Methods and techniques may include:	advanced management information systems analysis determining information flows evaluating the effectiveness of system controls questioning sampling scanning tracing trend analysis
Sources of information may include:	activities internal documentation interview results records, such as meeting minutes, reports or log books reports from external sources, such as external laboratory reports and vendor ratings
Appropriate persons may include:	persons from different levels within the auditee's organisation such as management, administrative personnel and work floor personnel persons performing activities or tasks under consideration in the audit process
Sample documentation may include:	documented procedures log books meeting minutes previous audit reports reports reports from external sources systems specifications test results user requirements definitions work instructions
Relevant documentation may include:	audit procedures checklists forms for documenting conformance and non-conformance evidence forms for recording information organisational charts previous audit reports quality standards records of meetings sampling plans defined in documented procedures or in audit plan schedules

Unit Sector(s)

Unit sector

Competency field

Competency field	Regulation, Licensing and Risk - Quality Auditing

Co-requisite units

Co-requisite units

BSBCMM401A Make a presentation

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit covers the performance outcomes, skills and knowledge required to prepare, deliver and review a presentation to a target audience. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who may be expected to make presentations for a range of purposes, such as marketing, training, promotions, etc. They contribute well developed communication skills in presenting a range of concepts and ideas.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare a presentation	1.1. Plan and document presentation approach and intended outcomes 1.2. Choose presentation strategies, format and delivery methods that match the characteristics of the target audience, location, resources and personnel needed 1.3. Select presentation aids, materials and techniques that suit the format and purpose of the presentation, and will enhance audience understanding of key concepts and central ideas 1.4. Brief others involved in the presentation on their roles/responsibilities within the presentation 1.5. Select techniques to evaluate presentation effectiveness
2. Deliver a presentation	2.1. Explain and discuss desired outcomes of the presentation with the target audience 2.2. Use presentation aids, materials and examples to support target audience understanding of key concepts and central ideas 2.3. Monitor non-verbal and verbal communication of participants to promote attainment of presentation outcomes 2.4. Use persuasive communication techniques to secure audience interest 2.5. Provide opportunities for participants to seek clarification on central ideas and concepts, and adjust the presentation to meet participant needs and preferences 2.6. Summarise key concepts and ideas at strategic points to facilitate participant understanding
3. Review the presentation	3.1. Implement techniques to review the effectiveness of the presentation 3.2. Seek and discuss reactions to the presentation from participants or from key personnel involved in the presentation 3.3. Utilise feedback from the audience or from key personnel involved in the presentation to make changes to central ideas presented

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities facilitation and presentation skills to communicate central ideas of a message in an informative and engaging manner, and to utilise verbal and non-verbal techniques to sustain participant engagement literacy skills to prepare presentation information and to write in a range of styles for different target audiences.
Required knowledge
data collection methods that will support review of presentations industry, product/service key provisions of relevant legislation from all forms of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws environmental issues occupational health and safety principles of effective communication range of presentation aids and materials available to support presentations.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: preparation, delivery and evaluation of the effectiveness of at least two presentations related to the candidate's occupation or area of interest knowledge of the principles of effective communication.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment, documentation and resources.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: demonstration of preparation, delivery and evaluation of a presentation direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of presentations review of selected presentation aids, materials and techniques review of briefing provided for others involved in the presentation evaluation of techniques implemented to review the effectiveness of the presentation.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other general administration units.

Range Statement

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.
Presentation strategies may involve:	case studies demonstration discussion group and/or pair work oral presentations questioning simulations and role-play
Presentation format and delivery methods may include:	advertising copy audio direct marketing copy individual presentation public relations copy scripts storyboards team presentation verbal presentation video visuals
Characteristics may include:	age cultural and language background educational background or general knowledge gender language, literacy and numeracy needs physical ability previous experience with the topic
Presentation aids and materials may include:	computer simulations and presentations diagrams, charts and posters models overhead projector paper-based materials video and audio recordings whiteboard
Presentation techniques may include:	animation comparative advertising live action music signature elements such as: slogans logotypes packaging sound effects use of a guest speaker use of black and white use of colour use of humour
Techniques to evaluate presentation effectiveness may include:	action research critical friends focus group interviews one-on-one interviews with participants and other personnel involve in the presentation written feedback provided by participants

Unit Sector(s)

Unit sector

Competency field

Competency field	Communication - Interpersonal Communication

Co-requisite units

Co-requisite units

BSBCUS201B Deliver a service to customers

Modification History

Release	Comments
Release 1	This version first released with BSB07 Business Training Package version 6.0. Revised unit. Required skills updated to focus on learning and development practices and compliance with policy and procedures. Replaces BSBCUS201A Deliver a service to customers

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to deliver all aspects of customer service at an introductory level. It includes creating a relationship with customers, identifying their needs, delivering services or products and processing customer feedback.

Application of the Unit

This unit applies to individuals who perform a range of routine tasks in the workplace using a limited range of practical skills and fundamental knowledge of customer service in a defined context under direct supervision or with limited individual responsibility.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Establish contact with customers	1.1 Acknowledge and greet customer in a professional, courteous and concise manner according to organisational requirements 1.2 Maintain personal dress and presentation in line with organisational requirements 1.3 Communicate using appropriate interpersonal skills to facilitate accurate and relevant exchange of information 1.4 Maintain sensitivity to customer specific needs and any cultural, family and individual differences 1.5 Establish rapport/relationship with customer and express a genuine interest in customer needs/requirements
2. Identify customer needs	2.1 Use appropriate questioning and active listening to determine customer needs 2.2 Assess customer needs for urgency to identify priorities for service delivery 2.3 Provide customer with information about available options for meeting customer needs and assist customer to identify preferred option/s 2.4 Identify personal limitations in addressing customer needs and seek assistance from designated persons where required
3. Deliver service to customers	3.1 Provide prompt customer service to meet identified needs according to organisational requirements 3.2 Provide information regarding problems and delays, and followup within appropriate timeframes as necessary 3.3 Communicate with customers in a clear, concise and courteous manner 3.4 Identify opportunities to enhance the quality of service and products, and take action to improve the service whenever possible
4. Process customer feedback	4.1 Promptly recognise customer feedback and handle sensitively according to organisational requirements 4.2 Accurately record any feedback and communication between customers and the organisation according to organisational standards, policies and procedures 4.3 Identify any unmet customer needs and discuss suitability of other products/services 4.4 Support customers to make contact with other services according to organisational policies and procedures

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

communication skills to convey meaning clearly, concisely and coherently

literacy skills to communicate with customers and to develop required product knowledge

numeracy skills to interpret customer requirements and to meet customer needs

problemsolving skills to deal with customer enquiries or complaints

selfmanagement skills to:

comply with policies and procedures

seek learning and development opportunities.

Required knowledge

key provisions of relevant legislation from all forms of government that may affect aspects of business operations, such as:

antidiscrimination legislation

ethical principles

codes of practice

privacy laws

occupational health and safety (OHS)

organisational policies and procedures relating to customer service and the customer service process.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: demonstrating all stages of customer service interactions responding to customer feedback demonstrating a range of interpersonal skills knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of customer complaints and policies relating to customer service.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of onthejob performance by the candidate analysis of responses to case studies and scenarios demonstration of techniques observation of presentations oral or written questioning to assess knowledge of customer service and communication techniques review of information provided to customers about problems and delays, and customer followup review of documentation recording feedback and communication between customers and the organisation.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

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.

Customers may include:	contacts from other organisations external customers internal customers members of the public patients service users.
Organisational requirements may include:	access and equity principles and practice antidiscrimination and related policy following OHS procedures for dealing with customers legal and organisational policies, guidelines and requirements quality and continuous improvement processes and standards quality assurance and/or procedures manual.
Interpersonal skills may include:	listening actively to what the customer is communicating providing an opportunity for the customer to confirm their request questioning to clarify and confirm customer needs seeking feedback from the customer to confirm understanding of needs summarising and paraphrasing to check understanding of customer’s message using appropriate body language.
Designated persons may include:	manager, supervisor or team leader more experienced personnel with specific knowledge or information staff from other work areas with particular product or service knowledge.
Opportunities may include:	advice about warranties, guarantees or support services packaging options pricing options procedures for delivery of goods or service provision of product knowledge systems for recording complaints.
Customer feedback may be about:	damaged goods or delivery problems delays invoicing errors quality of customer service quality of service provision.

Unit Sector(s)

Stakeholder Relations – Customer Service

Custom Content Section

Not applicable.

BSBCUS301B Deliver and monitor a service to customers

Modification History

Release	Comments
Release 1	This version first released with BSB07 Business Training Package version 6.0 Revised unit. Performance criteria amended so that the learner is not required to ‘incorporate evidence of customer satisfaction in decision to modify products or services’. Required skills updated to focus on learning and development practices and compliance with policy and procedures. Replaces BSBCUS301A Deliver and monitor a service to customers

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to identify customer needs and monitor service provided to customers. Operators may exercise discretion and judgement using appropriate theoretical knowledge of customer service to provide technical advice and support to customers over either a short or long term interaction.

Application of the Unit

This unit applies to individuals who are skilled operators and apply a broad range of competencies in various work contexts.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Identify customer needs	1.1 Use appropriate interpersonal skills to accurately identify and clarify customer needs and expectations 1.2 Assess customer needs for urgency to determine priorities for service delivery according to organisational requirements 1.3 Use effective communication to inform customers about available choices for meeting their needs and assist in the selection of preferred options 1.4 Identify limitations in addressing customer needs and seek appropriate assistance from designated individuals
2. Deliver a service to customers	2.1 Provide prompt service to customers to meet identified needs in accordance with organisational requirements 2.2 Establish and maintain appropriate rapport with customers to ensure completion of quality service delivery 2.3 Sensitively and courteously handle customer complaints in accordance with organisational requirements 2.4 Provide assistance or respond to customers with specific needs according to organisational requirements 2.5 Identify and use available opportunities to promote and enhance services and products to customers
3. Monitor and report on service delivery	3.1 Regularly review customer satisfaction with service delivery using verifiable evidence according to organisational requirements 3.2 Identify opportunities to enhance the quality of service and products, and pursue within organisational requirements 3.3 Monitor procedural aspects of service delivery for effectiveness and suitability to customer requirements 3.4 Regularly seek customer feedback and use to improve the provision of products and services 3.5 Ensure reports are clear, detailed and contain recommendations focused on critical aspects of service delivery

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

analytical skills to identify trends and positions of products and services

communication skills to monitor and advise on customer service strategies

literacy skills to:

edit and proofread texts to ensure clarity of meaning and accuracy of grammar and punctuation

prepare general information and papers according to target audience

read and understand a variety of texts

problemsolving skills to deal with customer enquiries or complaints

technology skills to select and use technology appropriate to a task

selfmanagement skills to:

comply with policies and procedures

consistently evaluate and monitor own performance

seek learning opportunities.

Required knowledge

key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as:

antidiscrimination legislation

ethical principles

codes of practice

privacy laws

financial legislation

occupational health and safety (OHS)

organisational policy and procedures for customer service including handling customer complaints

service standards and best practice models

public relations and product promotion

techniques for dealing with customers, including customers with specific needs.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: identifying needs and priorities of customers distinguishing between different levels of customer satisfaction treating customers with courtesy and respect responding to and reporting on, customer feedback knowledge of organisational policy and procedures for customer service.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of customer complaints examples of documents relating to customer service standards and policies.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of onthejob performance by the candidate review of reports on customer service delivery analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of customer service strategies.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

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.

Appropriate interpersonal skills may include:	listening actively to what the customer is communicating providing an opportunity for the customer to confirm their request questioning to clarify and confirm customer needs seeking feedback from the customer to confirm understanding of needs summarising and paraphrasing to check understanding of customer message using appropriate body language.
Customers may include:	corporate customers individual members of the organisation individual members of the public internal or external other agencies.
Customer needs and expectations may include:	accuracy of information advice or general information complaints fairness/politeness further information making an appointment prices/value purchasing organisation’s products and services returning organisation’s products and services specific information.
Organisational requirements may include:	access and equity principles and practice antidiscrimination and related policy defined resource parameters goals, objectives, plans, systems and processes legal and organisational policies, guidelines and requirements OHS policies, procedures and programs payment and delivery options pricing and discount policies quality and continuous improvement processes and standards quality assurance and/or procedures manuals replacement and refund policy and procedures who is responsible for products or services.
Effective communication may include:	giving customers full attention maintaining eye contact, except where eye contact may be culturally inappropriate speaking clearly and concisely using active listening techniques using appropriate language and tone of voice using clear written information/communication using nonverbal communication e.g. body language, personal presentation (for facetoface interactions) using open and/or closed questions.
Designated individuals may include:	colleagues customers line management supervisor.
Customer complaints may include:	administrative errors such as incorrect invoices or prices customer satisfaction with service quality damaged goods or goods not delivered delivery errors product not delivered on time service errors warehouse or store room errors such as incorrect product delivered.
Specific needs of customers may relate to:	age beliefs/values culture disability gender language religious/spiritual observances.
Opportunities to promote and enhance services and products may include:	extending time lines packaging procedures procedures for delivery of goods returns policy system for recording complaints updating customer service charter.
Verifiable evidence may include:	customer satisfaction questionnaires audit documentation and reports quality assurance data returned goods lapsed customers service calls complaints.

Unit Sector(s)

Stakeholder Relations – Customer Service

Custom Content Section

Not applicable.

BSBCUS401B Coordinate implementation of customer service strategies

Modification History

Release	Comments
Release 1	This version first released with BSB07 Business Training Package version 6.0. Revised unit. Performance criteria amended so that the learner is not required to ‘incorporate evidence of customer satisfaction in decision to modify products or services’. Required skills updated to focus on learning and development practices and compliance with policy and procedures. Replaces BSBCUS401A Coordinate implementation of customer service strategies

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to advise on, carry out and evaluate customer service strategies, including the design of improvement strategies based on feedback. Operators may have responsibility to provide guidance or to delegate aspects of these tasks to others.

Application of the Unit

This unit applies to individuals with a broad knowledge of customer service strategies who contribute well developed skills in addressing customer needs and problems.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Advise on customer service needs	1.1 Clarify and accurately assess customer needs using appropriate communication techniques 1.2 Diagnose problems matching service delivery to customers and develop options for improved service within organisational requirements 1.3 Provide relevant and constructive advice to promote the improvement of customer service delivery 1.4 Use business technology and/or online services to structure and present information on customer service needs
2. Support implementation of customer service strategies	2.1 Ensure customer service strategies and opportunities are promoted to designated individuals and groups 2.2 Identify and allocate available budget resources to fulfil customer service objectives 2.3 Promptly action procedures to resolve customer difficulties and complaints within organisational requirements 2.4 Ensure that decisions to implement strategies are taken in consultation with designated individuals and groups
3. Evaluate and report on customer service	3.1 Review client satisfaction with service delivery using verifiable data in accordance with organisational requirements 3.2 Identify and report changes necessary to maintain service standards to designated individuals and groups 3.3 Prepare conclusions and recommendations from verifiable evidence and provide constructive advice on future directions of client service strategies 3.4 Maintain systems, records and reporting procedures to compare changes in customer satisfaction

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

communication skills to

communicate effectively with personnel and clients at all levels

articulate customer service strategies

interpersonal skills to:

build relationships with customers

establish rapport

literacy skills to:

prepare general information and papers

read a variety of texts

write formal and informal letters according to target audience

planning skills to develop implementation schedules

problemsolving skills to diagnose organisational problems relating to customer services

selfmanagement skills to:

comply with policies and procedures

consistently evaluate and monitor own performance

seek learning opportunities.

Required knowledge

key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as:

antidiscrimination legislation

ethical principles

codes of practice

privacy laws

environmental issues

occupational health and safety (OHS)

principles of customer service

organisational business structure, products and services

product and service standards and best practice models.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: identifying needs and priorities of the organisation in delivering services to customers responding to and reporting on customer feedback designing strategies to improve delivery of products and services knowledge of the principles of customer service.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of customer complaints, feedback and strategies.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of onthejob performance by the candidate review of documentation reporting changes necessary to maintain service standards analysis of responses to case studies and scenarios demonstration of techniques observation of presentations oral or written questioning to assess knowledge of customer service techniques and strategies review of systems, records and reporting procedures to compare changes in customer satisfaction.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

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.

Customer needs may relate to:	accuracy of information advice or general information complaints fairness/politeness further information making an appointment prices/value purchasing organisation’s products and services returning organisation’s products and services specific information.
Communication techniques may include:	analysing customer satisfaction surveys analysing quality assurance data conducting interviews consultation methods, techniques and protocols making recommendations obtaining management decisions questioning seeking feedback to confirm understanding summarising and paraphrasing.
Customers may include:	corporate customers individual members of the organisation individual members of the public internal or external other agencies.
Organisational requirements may include:	access and equity principles and practice antidiscrimination and related policy confidentiality and security requirements defined resource parameters ethical standards goals, objectives, plans, systems and processes legal and organisational policies, guidelines and requirements OHS policies, procedures and programs payment and delivery options pricing and discount policies quality and continuous improvement processes and standards quality assurance and/or procedures manuals replacement and refund policy and procedures who is responsible for products or services.
Business technology may include:	answering machine binder computer fax machine photocopier printer shredder telephone.
Online services may include:	access to product database by customers online access to purchase, delivery and account records contact centre online ordering online payments online registration quick/reasonable response twoway communication online.
Designated individuals and groups may include:	colleagues committee customers external organisation line management supervisor.
Procedures to resolve customer difficulties may include:	external agencies (e.g. Ombudsman) item replacement referrals to supervisor refund of monies review of products or services using conflict management techniques.
Customer complaints may include:	administrative errors such as incorrect invoices or prices customer satisfaction with service quality damaged goods or goods not delivered delivery errors products not delivered on time service errors specific ebusiness problems and issues: difficulty accessing services inactive links not appreciating differing hardware and software services not available supply errors such as incorrect product delivered time taken to access services unfriendly website design website faults warehouse or store room errors such as incorrect product delivered.
Customer service strategies may include:	courtesy/politeness delivery times merchandise characteristics price offers product/refund guarantees product/service availability.

Unit Sector(s)

Stakeholder Relations – Customer Service

Custom Content Section

Not applicable.

BSBCUS402B Address customer needs

Modification History

Release	Comments
Release 1	This version first released with BSB07 Business Training Package version 6.0. Revised unit. Required skills updated to focus on learning and development practices and compliance with policy and procedures. Replaces BSBCUS402A Address customer needs

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to manage the ongoing relationship with a customer, which includes assisting the customer to articulate their needs, meeting customer needs and managing networks to ensure customer needs are addressed. The customer relationship would typically involve direct interaction a number of times over an extended period.

This unit is appropriate to workers who are expected to have detailed product knowledge in order to recommend customised solutions. They would be expected to apply organisational procedures and be aware of, and apply as appropriate, broader factors involving ethics, industry practice and relevant government policies and regulations.

Application of the Unit

This unit applies to workers required to be familiar with a product and service that varies widely and is capable of significant customisation.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Assist customer to articulate needs	1.1 Ensure customer needs are fully explored, understood and agreed 1.2 Explain and match available services and products to customer needs 1.3 Identify and communicate rights and responsibilities of customers to the customer as appropriate
2. Satisfy complex customer needs	2.1 Explain possibilities for meeting customer needs 2.2 Assist customers to evaluate service and/or product options to satisfy their needs 2.3 Determine and prioritise preferred actions 2.4 Identify potential areas of difficulty in customer service delivery and take appropriate actions in a positive manner
3. Manage networks to ensure customer needs are addressed	3.1 Establish effective regular communication with customers 3.2 Establish, maintain and expand relevant networks to ensure appropriate referral of customers to products and services from within and outside the organisation 3.3 Ensure procedures are in place to ensure that decisions about targeting of customer services are based on uptodate information about the customer, and the products and services available 3.4 Ensure procedures are put in place to ensure that referrals are based on the matching of the assessment of customer needs and availability of products and services 3.5 Maintain records of customer interaction in accordance with organisational procedures

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

communication skills to relate to people from diverse backgrounds and people with diverse abilities.

information management skills to summarise information verbally and nonverbally

literacy and numeracy skills to:

interpret product and service features or sales data

read a variety of texts to prepare general information and papers

summarise information obtained from a variety of verbal and non-verbal sources

write formal and informal text

numeracy skills to analyse data, and to compare time lines and promotional costs against budgets

problemsolving skills to develop solutions unique to a customer

selfmanagement skills to:

comply with policies and procedures

seek learning and development opportunities.

Required knowledge

key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as:

antidiscrimination legislation

ethical principles

codes of practice

privacy laws

environmental issues

occupational health and safety

organisational procedures and standards for customer service relationships

detailed product and service knowledge which may:

be of significant breadth so as to propose alternative products and services, or

of significant depth so as to propose variations within a limited product and service range.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: assisting customers to articulate their needs documenting processes used and customer satisfaction with the products/services offered assisting customers to address their needs.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of products/services and promotional strategies.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of onthejob performance by the candidate review of documentation prioritising preferred actions analysis of responses to case studies and scenarios demonstration of techniques observation of presentations assessment of written reports evaluation of communication established with customers review of customer interaction records.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

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.

Customers may include:	customers with routine or specific requests in person, computerbased and telephone customers internal and external customers people from a range of social, cultural or ethnic backgrounds people who may be unwell, drug affected or emotionally distressed people with varying physical and mental abilities regular and new customers.
Rights and responsibilities of customers may include:	fulfilment of external obligations informed consent.
Effective regular communication may include:	giving customers full attention handling sensitive and confidential issues maintaining eyecontact (for facetoface interactions), except where eyecontact may be culturally inappropriate speaking clearly and concisely using active listening techniques using appropriate language and tone of voice using clearly written information/communication using nonverbal communication e.g. body language, personal presentation (for facetoface interactions) using open and/or closed questions.
Products and services may include:	either products or services goods ideas infrastructure private or public sets of benefits.
Organisational procedures may include:	procedural manuals quality systems, standards and guidelines.

Unit Sector(s)

Stakeholder Relations – Customer Service

Custom Content Section

Not applicable.

BSBCUS403B Implement customer service standards

Modification History

Release	Comments
Release 2	New release of this Unit with version 7.0 of BSB07 Business Services Training Package. ‘and to compare time lines and promotional costs against budgets’ removed from Required Skills AND BSBCUS401B and BSBCUS402B deleted from Guidance information for assessment.
Release 1	This Unit first released with BSB07 Business Training Package version 6.0. Revised unit. Required skills updated to focus on learning and development practices and compliance with policy and procedures. Replaces BSBCUS403A Implement customer service standards.

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to contribute to quality customer service standards, and to support personnel to implement customer service standards and systems within the organisation. Operators undertaking this unit would have a detailed knowledge of, and experience in, customer service systems and procedures.

Application of the Unit

This unit applies to frontline managers, including team leaders and supervisors, who have responsibility for seeing that a customer service system and customer service standards are implemented.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Contribute to quality customer service standards	1.1 Access, interpret, apply and monitor customer service standards in the workplace according to organisational standards, policies and procedures 1.2 Make contributions to the development, refinement and improvement of customer service standards, policies and processes
2. Implement customer service systems	2.1 Encourage all personnel to consistently implement customer service systems 2.2 Review customer feedback in consultation with appropriate personnel and analyse when improving work practices 2.3 Identify customer service problems and make adjustments to ensure continued service quality 2.4 Communicate adjustments in service delivery to all those involved, within appropriate timeframes 2.5 Coordinate and manage delivery of services and products to ensure they effectively and efficiently meet agreed quality standards
3. Implement team customer service standards	3.1 Plan and implement team and work activities to meet customer needs and expectations, and to minimise inconvenience 3.2 Identify resources required to undertake team tasks while meeting required customer service levels

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

communication skills to:

direct others with regard to customer services standards

explain the system and standards to the work team

information management skills to summarise information verbally and nonverbally

literacy and numeracy skills to:

interpret product and service features or sales data

read a variety of texts to prepare general information and papers

summarise information obtained from a variety of verbal and non-verbal sources

write formal and informal text

numeracy skills required to analyse data

problemsolving skills to:

address problems and ensure service standards are met

develop solutions unique to a customer

modify customer service standards when required

selfmanagement skills to:

comply with policies and procedures

seek learning and development opportunities.

Required knowledge

detailed product and service knowledge

models of customer service

relevant organisational procedures and standards for customer service relationships.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: compliance with customer service system and standards recommendations about how the standards can be improved or adapted to better meet the needs of the organisation and the customers knowledge of customer service models.
Context of and specific resources for assessment	Assessment must ensure: access to workplace documents.
Method of assessment	The following assessment methods are appropriate for this unit: analysis of responses to case studies and scenarios assessment of written reports direct questioning combined with review of portfolios of evidence and third party workplace reports of onthejob performance by the candidate observation of presentations oral or written questioning to assess knowledge of relevant organisational procedures and standards for customer service relationships evaluation of documentation reviewing customer feedback review of documentation identifying customer service problems review of team and work activities plan.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

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.

Customers may include:	customers with routine or special requests internal and external customers people from a range of social, cultural or ethnic backgrounds people who may be unwell, drug affected or emotionally distressed people with varying physical and mental abilities regular and new customers.
Organisational standards, policies and procedures may include:	continuous quality improvement cycle – plan/do/check/act procedural manuals product and service manuals, labels, instructions quality systems, standards and guidelines requirements for staff appearance and presentation.
Customer service problems may include:	breakages or faults damaged stock delays in delivery of products or services missing parts or components poor service provision of poor advice or information.

Unit Sector(s)

Stakeholder Relations – Customer Service

BSBEBU401A Review and maintain a website

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to undertake data analysis, review website content and update and maintain a website. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who have knowledge of the relationship between web-sites and the core functions of an organisation. They also have working knowledge and skills of performing basic updates to web site content. They may provide administrative support within an organisation or be other individuals who have been delegated this responsibility.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Review website content and use	1.1. Monitor and analyse customer and user feedback in accordance with organisational timelines 1.2. Analyse automatically collected website data and identify trends 1.3. Make recommendations on changes to the website and its content in response to feedback and data analysis and approve changes scheduled for implementation 1.4. Review cost implications of the recommended changes to determine their viability
2. Update website	2.1. Replace superseded and inaccurate information with current information and add additional material in accordance with organisational requirements 2.2. Follow protocols for ensuring the accuracy and authenticity of information 2.3. Remove services no longer available or required and add new ones in accordance with organisational requirements 2.4. Check off-line information against that posted on the website and rectify discrepancies in accordance with organisational timelines 2.5. Follow security procedures for updating the website
3. Carry out non technical site maintenance	3.1. Analyse user feedback to confirm that faults have resulted from the site and are not user problems 3.2. Rectify faults and make improvements to the site in response to user feedback approved by the organisation 3.3. Add new web pages and/or active links and remove redundant pages and links in accordance with organisational requirements 3.4. Make site changes in response to changes in marketing strategy in accordance with organisational requirements and consideration of cost benefits

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to interpret policies and procedures, provide recommendations to others and to draft text in a logical sequence and structure appropriate for an online format numeracy skills for basic statistical analysis of website usage data communication skills for consultation with users and customers.
Required knowledge
identification and overview knowledge of key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws Occupational Health and Safety basic principles of website design and maintenance online security issues.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: website and its content continues to meet the requirements of the business after maintenance changes identification and resolution of faults, errors and/or complaints with website.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and networked computers documentation relating to analysis and strategies/policies for implementation.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of authenticated documents from the workplace or training environment demonstration of techniques in a workplace or simulated environment.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: marketing units other information and communications technology units.

Range Statement

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.
Feedback and data analysis may include:	feedback in relation to content, ease of navigations and appropriateness/usefulness of content statistical data in relation to usage, including; hits page views visits
Offline information may include:	information available in other forms, such as; brochures databases knowledge management systems news letters records systems
Security procedures may include:	access protocols password protected areas

Unit Sector(s)

Unit sector

Competency field

Competency field	Information and Communications Technology - E Business

Co-requisite units

Co-requisite units

BSBEBU501A Investigate and design e business solutions

Modification History

Release	Comments
Release 2	New release of this Qualification released with version 6 of BSB07 Business Services Training Package. Amend e-business to ebusiness throughout

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to evaluate e business models and strategies, and to incorporate the results of these evaluations into the design of an e business solution.

Application of the Unit

This unit applies to individuals who possess skills and knowledge in a specialist business area, as well as knowledge of software and other technologies. They apply these skills and knowledge in the evaluation, selection and implementation of new strategies for business, which incorporate e business solutions. They may be managers responsible for overseeing these tasks as well as technical or other knowledge experts.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Investigate e business opportunities	1.1. Undertake a competitive analysis to determine the likely impact new capabilities will have on industry sectors and competitors 1.2. Complete and assess value chain analysis to identify processes and relationships that may benefit from the adoption of ebusiness solutions 1.3. Identify threats and opportunities to ebusiness implementation and evaluate potential contributions to the business 1.4. Conduct resource analysis to identify cost and revenue implications in developing opportunities 1.5. Identify and evaluate legal and ethical issues relating to ebusiness opportunities
2. Evaluate e business models	2.1. Identify and analyse business-to-business, business-to-consumer, intra-organisational ebusiness applications and ebusiness models 2.2. Rank compatible ebusiness models in terms of their strengths and weaknesses, considering resourcing, technical and security requirements of each 2.3. Assess cost implications of implementation of ebusiness models 2.4. Determine an ebusiness model most appropriate in relation to business plan
3. Design an e business	3.1. Formulate purpose, objectives and values for the ebusiness 3.2. Identify target market, and value chain structure in accordance with chosen ebusiness model 3.3. Identify and obtain technical needs and expertise required to implement ebusiness model 3.4. Investigate and develop plan to address culture change issues to manage transition to an ebusiness
4. Implement an e business strategy	4.1. Develop policies and guidelines to support customers, supply chain and staff to ensure successful implementation 4.2. Monitor performance of business goals and adjust policies and procedures to respond to changing needs of customers, staff and supply chain 4.3. Review ebusiness systems and models, seeking feedback from users and personnel responsible for ebusiness implementation 4.4. Incorporate evaluation results and feedback to improve future ebusiness strategies

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills
analytical and problem-solving skills to assess information and apply to identified business needs communication skills to collaborate with technical experts and other staff literacy skills to identify and interpret market and product information.
Required knowledge
features of a range of software and hardware systems key provisions of relevant legislation from all forms of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws copyright occupational health and safety organisational policies and procedures relating to the systems, products and/or service being worked with.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: evaluation of ebusiness opportunities involving new business models and not simply electronic versions of existing businesses rationale and supporting evidence for choice of ebusiness solution knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and networked computers documentation relating to analysis and strategies/policies for implementation.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of authenticated documents from the workplace or training environment demonstration of techniques in a workplace or simulated environment.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBEBU502A Implement ebusiness solutions IT use units.

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.

New capabilities may include:	24-hour operation automated marketing efforts communication distribution channel global reach online customer service online inventory online payments online purchasing online sales systems supply chain
Value chain analysis may include:	an analysis of a series of primary activities, such as: inbound logistics marketing and sales operations outbound logistics service support and their support activities, such as: business infrastructure human resources management procurement technological development
Processes and relationships may include:	customer service delivery of core services delivery of government services delivery of products development of new products, services and markets organisational structures trading communities
Threats and opportunities may include:	business to government (B2G) opportunities where ebusiness is conducted between an enterprise and the government business-to-business (B2B) opportunities where ebusiness is conducted between companies business-to-consumer (B2C) opportunities where ebusiness is conducted between an enterprise and a customer competition legislation disintermediation threats/opportunities where the role of 'middlemen' or other middle supply chain elements is reduced or made redundant as newer more efficient supply chain technologies are implemented infrastructure requirements: disaster recovery, failsafe systems internal business opportunities that improve productivity utilising ebusiness development re-intermediation opportunities, where ebusiness creates new value between producers and consumers risk management: payments, fraud etc.
Contributions to the business may include:	effect on: customer satisfaction ratings growth market share profitability return on investment sales staff morale i.e. using efficient technologies to enhance workplace staff productivity and professional development
Business-to-business may include:	involves ebusiness between organisations may be B2G (business to government)
Business-to-consumer may include:	involves ebusiness between an enterprise and a customer
E-business models may include:	aggregator models collaboration partners competitor cooperation model e-auction e-government e-mall e-office e-procurement e-shop/e-tailing information brokers micro-payments business model multilevel marketing portal tender services third party marketplaces trust services value chain integrators value chain service providers virtual community web rings
Technical needs and expertise may include:	advice on existing business strategy and base business versus growth business advice on staffing arrangements advice on technology issues/compatibility banking information for electronic funds transfer contact person feedback loops new protocols relating to legal or security issues for ebusiness open and international standards e.g. EAN.UCC or UN/EDIFACT personal identification and password for online access to business processes e.g. purchasing or supply
Policies and guidelines may include:	business ethics confidentiality electronic communication fraud prevention and detection human resources management information management intellectual property legal issues e.g. jurisdiction, contract validity, taxation outsourcing performance management privacy risk management security

Unit Sector(s)

Information and Communications Technology - E Business

BSBFIA301A Maintain financial records

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to maintain financial records for a business. It includes maintaining daily financial records such as reconciling debtors' and creditors' systems, preparing and maintaining a general ledger, and preparing a trial balance. It also includes activities associated with monitoring cash control for accounting purposes. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who are skilled operators and apply a broad range of competencies in various work contexts. They may exercise discretion and judgement using appropriate theoretical knowledge of financial records to provide technical advice and support to a team.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain daily financial records	1.1. Correctly maintain daily financial records and in accordance with organisational requirements for accounting purposes 1.2. Identify and rectify or refer discrepancies or errors in documentation or transactions to designated persons in accordance with organisational requirements 1.3. Accurately credit and debit transactions and promptly enter into journals in accordance with organisational requirements
2. Maintain general ledger	2.1. Maintain general ledger in accordance with organisational requirements 2.2. Post transactions into general ledger in accordance with organisational reporting requirements 2.3. Reconcile systems for accounts payable and receivable with general ledger 2.4. Accurately prepare trial balance from general ledger in accordance with organisational requirements
3. Monitor cash control	3.1. Ensure cash flow is accurately accounted for in accordance with organisational requirements 3.2. Make and receive payments in accordance with organisational requirements 3.3. Collect or follow-up outstanding accounts within designated time lines 3.4. Check payment documentation for accuracy of information and despatch to creditors within designated time line

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to identify financial information; to read and understand the organisation's accounting procedures; and to edit and proofread documents to ensure conformity and consistency of information communication skills to clarify information and to refer errors or discrepancies to appropriate people numeracy skills to read and interpret financial data and to prepare cash analysis sheets problem-solving skills to reconcile figures.
Required knowledge
key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws financial legislation occupational health and safety (OHS) organisational policies and procedures relating to maintaining financial records definition of credits/creditors and debits/debtors principles of double entry bookkeeping and accrual accounting methods of presenting financial data.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: identifying and responding to discrepancies and errors transferring and recording financial data accurately reconciling expenditures and revenue knowledge of organisational policies and procedures relating to maintaining financial records.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of source documents relating to financial record keeping.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of identification and rectification or referral of discrepancies or errors in documentation or transactions analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of financial record keeping examples of financial documentation.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: general administration units other financial administration units.

Range Statement

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.
Organisational requirements may include:	designated time lines guidelines for reconciling journals legal and organisational policies, guidelines and requirements OHS policies, procedures and programs procedures for totalling adjusted journals quality assurance and/or procedures manuals resolution procedures security procedures
Discrepancies may relate to:	bank charges dishonoured cheques errors in transposing between source documents and journals interest
Documentation may include:	purchase credit notes purchase invoices sales credit notes sales invoices
Designated persons may include:	bank line management organisation's authorisations department statutory body supervisor
Journals may include:	cash payments cash receipts purchases and purchase returns sales and sales returns
Transactions may include:	commencing business entries correction of posting errors interest expense interest receivable non-cash transactions (e.g. writing-off depreciation, stock losses) purchase of a fixed asset on credit sale of a fixed asset on credit withdrawal of stock/assets by owner write-off a bad debt
Reconciling systems for accounts payable and receivable may include:	checking accuracy of creditor account balances (e.g. cash payments journal, purchases journal, purchases returns journal, general journal) checking accuracy of debtor account balances (e.g. cash receipts journal, sales return journal, general journal) checking cash payments and receipt journals against bank statement checking the total of the creditor's schedule equals the balance of the creditor's control account checking the total of the debtor's schedule equals the balance of the debtor's control account
Payments may include:	cash cheque credit card direct debit
Designated time lines may include:	by month end monthly within agreed period within organisational deadline

Unit Sector(s)

Unit sector

Competency field

Competency field	Finance - Financial Administration

Co-requisite units

Co-requisite units

BSBFIA302A Process payroll

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to process payroll from provided data using manual and computerised payroll systems. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals employed in a range of work environments who are responsible for payroll functions within an organisation. They may work as individuals providing administrative support within an enterprise, or may be other members of staff who have been delegated payroll responsibilities.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Record payroll data	1.1. Check payroll data and clarify discrepancies with designated persons 1.2. Enter employee pay period details and any deductions and allowances in payroll system in accordance with source documents 1.3. Calculate payment due to individual employees to reflect standard pay and variations in accordance with employee source data
2. Prepare payroll	2.1. Prepare payroll within designated time lines in accordance with organisational policy and procedures 2.2. Reconcile total wages for pay period, check or correct irregularities or refer to designated persons for resolution 2.3. Make arrangements for payment in accordance with organisational and individual requirements 2.4. Obtain authorisation of payroll and individual pay advice in accordance with organisational requirements 2.5. Produce, check and store payroll records in accordance with organisational policy and security procedures 2.6. Follow security procedures for processing payroll and for maintaining payroll records
3. Handle payroll enquiries	3.1. Respond to payroll enquiries in accordance with organisational and legislative requirements 3.2. Provide information in accordance with organisational and legislative requirements 3.3. Ensure all enquiries outside area of responsibility and knowledge are referred to designated persons for resolution 3.4. Complete additional information or follow-up action within designated time lines in accordance with organisational policy and procedures

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities literacy skills to: read and understand organisation's financial policies and procedures, and any procedures based on legislative requirements write cheque or salary authorisations prepare pay advice slips maintain records numeracy skills to perform calculations and to reconcile figures problem-solving skills to reconcile figures and to resolve employee enquiries within scope of own responsibility.
Required knowledge
key provisions of relevant legislation from all forms of government, standards and codes that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice financial legislation privacy laws occupational health and safety organisational policy and procedures types of payroll systems.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: performing payroll calculations applying knowledge of organisational guidelines relating to security and confidentiality of information.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources access to computer equipment, relevant software and payroll data (samples or actual).
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of authenticated documents from the workplace or training environment analysis of responses to case studies and scenarios demonstration of techniques.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other financial administration units.

Range Statement

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.
Designated persons may include:	immediate supervisor those who have the authority to approve payroll decisions
Pay period details may include:	bonus casual wage commission contract piecework salary wage
Deductions and allowances may include:	car allowance health insurance income tax meal allowance superannuation contributions travel allowance union dues
Payroll system may include:	manual computerised
Source documents may include:	employee earnings and payroll register employee records or history employee timesheets
Variations may include:	holiday loading long service leave overtime paid leave rates of pay sick leave taxation unpaid leave
Preparing payroll may include:	calculation of gross pay cash analysis electronic funds transfer net pay preparing cheques preparing pay advice slips taxation and other deductions
Payroll records may include:	cash analysis sheets electronic funds transfer employee summary report end of month reports end of year reports group certificates pay advice slips taxation reports
Enquiries may include:	email face-to-face fax telephone
Legislative requirements may include:	Australian Tax Office regulations e.g. Australian Business Number, Employment Declaration Forms confidentiality and security of records Higher Education Contribution Scheme (HECS) Higher Education Loan Programme (HELP) Medicare levy PAYE tax payroll tax

Unit Sector(s)

Unit sector

Competency field

Competency field	Finance - Financial Administration

Co-requisite units

Co-requisite units

BSBFIA303A Process accounts payable and receivable

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to maintain accounts payable and accounts receivable records, including processing payments to creditors and handling overdue accounts receivable. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals employed in a range of work environments supporting the accounting functions and aspects of an enterprise. They may provide administrative support within an enterprise, or may be members of staff who have been delegated accounting responsibilities.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain financial journal systems	1.1. Check source documents for accuracy and appropriate authorisation 1.2. Refer errors and discrepancies in source documents for resolution, in accordance with organisational policy and procedures 1.3. Enter transactions into cash and credit journal system in accordance with organisational policy and procedures, and relevant legislation and compliance requirements 1.4. Total credit journals in accordance with organisational policy and procedures
2. Prepare bank reconciliations	2.1. Check cash journals against bank statements to identify differences 2.2. Update cash journals with relevant data from bank statement/s 2.3. Identify discrepancies and refer to appropriate staff member, organisation or agency 2.4. Total cash journals in accordance with organisational policy and procedures 2.5. Prepare regular reconciliation reports within designated time lines
3. Maintain accounts payable and accounts receivable systems	3.1. Enter transactions into individual accounts payable and accounts receivable, in accordance with organisational policy and procedures, and accounting requirements 3.2. Prepare schedules of accounts payable and accounts receivable for reconciliation purposes, in accordance with organisational requirements 3.3. Reconcile schedules accounts payable and accounts receivable with journal data or general ledger, in accordance with organisational requirements
4. Process payments for accounts payable	4.1. Reconcile accounts payable statements with accounting records, in accordance with organisational policy and procedures 4.2. Check payment documentation for accuracy of information and discrepancies and rectify errors, in accordance with organisational requirements
5. Prepare statements for accounts receivable	5.1. Produce and check accounts receivable statements for accuracy of content in accordance with organisational policy and procedures 5.2. Rectify discrepancies and statements despatched within designated time lines
6. Follow up outstanding accounts	6.1. Maintain accounts receivable ledger system, in accordance with organisational requirements, to reflect current credit situation 6.2. Conduct aged analysis of accounts receivable to identify outstanding accounts and to determine collection procedures, in accordance with organisational requirements 6.3. Report or follow-up outstanding accounts in accordance with organisational policy and procedures 6.4. Monitor and review credit terms in accordance with credit policy and procedures

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to read and understand financial procedures numeracy skills to: use knowledge of mathematical concepts interpret, compare and calculate with whole numbers and money use decimal fractions and percentages problem-solving skills to use approximation to check for discrepancies and ensure calculations are correct.
Required knowledge
key provisions of relevant legislation and regulations from all forms of government, standards and codes that may affect aspects of business operations, such as: Australian Taxation Office regulations Goods and Services Tax (GST) regulations anti-discrimination legislation ethical principles codes of practice finance legislation privacy laws occupational health and safety limit of scope of own responsibility organisational accounting systems and procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: maintaining journals and subsidiary ledger systems accurately entering data into journal and subsidiary ledger system reconciling subsidiary ledger system with journal or general ledger data.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources, such as: calculator computer equipment and relevant software access to examples of cash journals, credit journals, accounts payable and accounts receivable subsidiary legers access to workplace reference materials such procedural manuals and company policy.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios demonstration of techniques direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of authenticated documents from the workplace or training environment oral or written questioning to assess knowledge of accounting procedures and techniques.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other financial administration units.

Range Statement

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.
Source documents may include:	adjustment notes issued adjustment notes received cheque butts credit notes issued credit notes received invoices issued invoices received receipts tax invoices issued tax invoices received
Transactions may include:	capital contributions in cash by owner cash purchases cash sales commission credit purchases credit sales day-to-day expenses electronic funds transfer interest charges and bank fees interest revenue payments received from debtors payments to creditors petty cash transactions purchases paid by cheque returns withdrawal of cash by owner
Journal system may include:	cash payments journal cash receipts journal purchases journal purchases returns journal sales journal sales returns journal
Systems may include:	computerised manual
Relevant legislation and compliance requirements may include:	consumer: codes of practice Australian Consumer Credit Code privacy laws secrecy laws competition: Australian Competition and Consumer Commission (ACCC), National Competition Policy prudential: commonwealth Bills of Exchange Act 1909 commonwealth Cheques and Payment Orders Act 1986 commonwealth Financial Transaction Reports Act 1988 commonwealth Land Tax Assessment Act 2002 commercial tenancies laws corporate law Credit Reference Association of Australia (CRAA) Electronic Funds Transfer (EFT) Code of Conduct Financial Institutions (FI) Code payroll tax assessment laws and regulations prescribed payments laws and regulations stamp duties laws taxation assessment laws
Discrepancies may include:	bank charges direct deposits direct payments dishonoured cheques interest
Accounts payable and accounts receivable systems may include:	accounts payable schedule accounts payable subsidiary ledger accounts receivable schedule accounts receivable subsidiary ledger
Journal data may include:	accounts payable data from cash payments journal accounts receivable data from cash receipts journal purchases journal total purchases returns journal total sales journal total sales returns journal total
Checking payment documentation may include:	attachment of supporting invoices, statements calculation of discount cheque data remittance advice data
Accounts receivable statements may include:	any payments received allocated on an invoice by invoice basis computerised system discount policy final balance with overdue details if appropriate information about any sales, sales returns, credit, forward orders and payments, which have occurred throughout the month manual system month to which statement is applicable name and address of client or accounts receivable name and address of supplier opening balance if applicable
Credit terms may include:	arrangements for settlement cancellation of agreed credit arrangements cash on delivery

Unit Sector(s)

Unit sector

Competency field

Competency field	Finance - Financial Administration

Co-requisite units

Co-requisite units

BSBFIA401A Prepare financial reports

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to record general journal adjustment entries and to prepare end of period financial reports. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals employed in a range of work environments who are responsible for preparing financial reports. They may work as individuals providing administrative support within an enterprise, or they might have responsibility for these tasks in relation to their own workgroup or role.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Maintain asset register	1.1. Prepare a register of property, plant and equipment from fixed asset transactions in accordance with organisational policy and procedures 1.2. Determine method of calculating depreciation in accordance with organisational requirements 1.3. Maintain asset register and associated depreciation schedule in accordance with organisational policy, procedures and accounting requirements
2. Record general journal entries for balance day adjustments	2.1. Record depreciation of non-current assets and disposal of fixed assets in accordance with organisational policy, procedures and accounting requirements 2.2. Adjust expense accounts and revenue accounts for prepayments and accruals 2.3. Record bad and doubtful debts in accordance with organisational policy, procedures and accounting requirements 2.4. Adjust ledger accounts for inventories, if required, and transfer to final accounts
3. Prepare final general ledger accounts	3.1. Enter general journal entries for balance day adjustments in general ledger system in accordance with organisational policy, procedures and accounting requirements 3.2. Post revenue and expense account balances to final general ledger accounts system 3.3. Prepare final general ledger accounts to reflect gross and net profits for reporting period
4. Prepare end of period financial reports	4.1. Prepare revenue statement in accordance with organisational requirements to reflect operating profit for reporting period 4.2. Prepare balance sheet to reflect financial position of business at end of reporting period 4.3. Identify and correct, or refer errors for resolution in accordance with organisational policy and procedures

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to clarify reporting requirements and obtain required data literacy skills to: identify financial information follow the Australian Accounting and Auditing Standards follow the organisation's accounting procedures numeracy skills to calculate percentages, addition and subtraction.
Required knowledge
double-entry bookkeeping principles general journal and general ledger entries key provisions of relevant legislation and regulations from all forms of government, standards and codes that may affect aspects of business operations, such as: Australian Taxation Office regulations accounting and auditing standards Goods and Services Tax (GST) regulations anti-discrimination legislation ethical principles codes of practice finance legislation privacy laws occupational health and safety organisational accounting systems organisational policies, procedures and accounting requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: preparing financial reports applying the Australian Accounting and Auditing Standards applying double-entry principles.
Context of and specific resources for assessment	Assessment must ensure: access to office equipment and resources, such as: calculator computer equipment and relevant software Australian Accounting and Auditing Standards access to samples of financial data access to workplace reference materials such procedural manuals and company policy.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios demonstration of techniques direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of authenticated documents from the workplace or training environment oral or written questioning to assess knowledge ofaccounting procedures and techniques.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other financial administration units.

Range Statement

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.
Calculating depreciation may include:	reducing balance method straight-line method
Expense accounts may include:	distribution expenses electricity freight inward and outward insurance interest paid rates rent paid telephone and fax wages and salaries
Revenue accounts may include:	commission received interest received rent received
Prepayments and accruals may include:	accrued expenses accrued revenue prepaid expenses prepaid revenue
Bad and doubtful debts may include:	calculating provision for doubtful debts writing off bad debts against provision for doubtful debts
Inventories may include:	goods for resale stationery and other office supplies
Final accounts may include:	profit and loss trading
Revenue statement comprises:	cost of goods sold if applicable gross profit operating net profit unclassified adjusted expenses and revenue
Reporting period may include:	as determined in organisational procedures financial year
Balance sheet comprises:	narrative or T format unclassified assets and liabilities

Unit Sector(s)

Unit sector

Competency field

Competency field	Finance - Financial Administration

Co-requisite units

Co-requisite units

BSBFIA402A Report on financial activity

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to report financial activity for business both in response to client requests and to meet statutory requirements such as the completion of statutory requirement reports. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals with a broad knowledge of financial activities who contribute financial skills and knowledge to address reporting requirements of clients and legal authorities. They may have responsibility to provide guidance or to delegate aspects of these tasks to others.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Compile financial information and data	1.1. Collect, evaluate and code current financial data to ensure consistency, quality and accuracy in accordance with organisational requirements 1.2. Use conversion and consolidation procedures to compile analysis in accordance with organisational requirements 1.3. Make, record and disclose asset and liability valuations in accordance with organisational requirements 1.4. Ensure that discrepancies, unusual features or queries are identified, resolved or referred to the appropriate authority
2. Prepare statutory requirement reports	2.1. Correctly record income and expenditure to ensure compliance with statutory requirements 2.2. Calculate liabilities for tax in accordance with current legislation and revenue gathering practices 2.3. Correctly identify relevant receipts, revenue documentation and payments 2.4. Ensure that statements and claims take full advantage of available benefits and allowances in accordance with statutory requirements 2.5. Submit statutory requirement reports to appropriate authorities within stated deadlines
3. Provide financial business recommendations	3.1. Ensure that recommendations are logically derived and supported by evidence in report 3.2. Provide recommendations to propose constructive actions to enhance the effectiveness and efficacy of functions and services 3.3. Ensure recommendations are concise and facilitate direction and control of organisation's operations 3.4. Identify and prioritise significant issues in statements including comparative financial performances for review and decision making 3.5. Ensure structure and format of reports are clear and conform to organisational and statutory requirements

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to identify financial information and the organisation's accounting procedures, and to create financial reports problem-solving skills to deal with a defined range of predictable problems decision making skills to make routine decisions numeracy skills to calculate data and to reconcile figures.
Required knowledge
key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws financial legislation occupational health and safety (OHS) principles of double entry bookkeeping and accrual accounting techniques for forecasting and analysis Federal government taxes and charges options, methods and practices for deductions, benefits and depreciations.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: organising financial data to highlight relevant features presenting financial data in comprehensive format completing Business Activity Statements knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of financial data, reports and documents.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of income and expenditure records analysis of responses to case studies and scenarios demonstration of techniques review of tax liabilities calculations oral or written questioning to assess knowledge of principles of double entry bookkeeping and accrual accounting assessment of recommendations provided proposing constructive actions to enhance the effectiveness and efficacy of functions and services.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: general administration units other financial administration units.

Range Statement

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.
Financial data may include:	Australian Bureau of Statistics (ABS) economic data budget variances budgets and forecasts cash flow/profit reports financial markets monitoring services (e.g. Reuters) financial/operational statements and reports (e.g. expenditures and receipts, profit and loss statements) market valuations
Organisational requirements may include:	financial analysis assessments financial management manuals legal and organisational policies, guidelines and requirements OHS policies, procedures and programs price and exchange parameters quality assurance and/or procedures manuals recording and filing systems reporting requirements standard financial analysis techniques
Conversion and consolidation procedures may include:	moving averages spreadsheets standardised variables trend analysis unit costs
Discrepancies may include:	absence of auditable trail expenditure report mismatches inappropriate authorisations incorrect payments incorrect report formats unreconciled cash flows and operating statements variances from budget and phasings
Statutory requirements may include:	delegated authorities internal control procedures reporting periods taxation payment timings
Revenue gathering practices may include:	billing schedules fees and charges investments leasing lending and financing sales
Revenue documentation may include:	bills cash received debit notes declarations invoices sales proceeds
Available benefits and allowances may include:	depreciation donations interest payments sales tax deductions
Stated deadlines may include:	annual reports lodgement dates monthly returns payment schedules
Recommendations may include:	cash flow consolidation expenses loss profit write-offs
Evidence may include:	budgetary analysis forecasts and estimates order and supplier documentation returns on investments taxation and statutory returns
Significant issues may include:	cost structures internal controls losses and returns profitability statutory obligations suppliers
Format of reports may include:	balance sheets cash flow statements electronic forms financial year reports operating statements spreadsheets statutory forms

Unit Sector(s)

Unit sector

Competency field

Competency field	Finance - Financial Administration

Co-requisite units

Co-requisite units

BSBFIM501A Manage budgets and financial plans

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to undertake financial management within a work team in an organisation. This includes planning and implementing financial management approaches, supporting team members whose role involves aspects of financial operations, monitoring and controlling finances, and reviewing and evaluating effectiveness of financial management processes in line with the financial objectives of the work team and the organisation. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit addresses the requirement for managers to ensure that financial resources are used effectively. This is done by ensuring access to budget/s and ongoing monitoring expenditure against the budget/s. The unit applies to managers working in small and large business environments and not for profit organisations.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan financial management approaches	1.1. Access budget/financial plans for the work team 1.2. Clarify budget/financial plans with relevant personnel within the organisation to ensure that documented outcomes are achievable, accurate and comprehensible 1.3. Negotiate any changes required to be made to budget/financial plans with relevant personnel within the organisation 1.4. Prepare contingency plans in the event that initial plans need to be varied
2. Implement financial management approaches	2.1. Disseminate relevant details of the agreed budget/financial plans to team members 2.2. Provide support to ensure that team members can competently perform required roles associated with the management of finances 2.3. Determine and access resources and systems to manage financial management processes within the work team
3. Monitor and control finances	3.1. Implement processes to monitor actual expenditure and to control costs across the work team 3.2. Monitor expenditure and costs on an agreed cyclical basis to identify cost variations and expenditure overruns 3.3. Implement, monitor and modify contingency plans as required to maintain financial objectives 3.4. Report on budget and expenditure in accordance with organisational protocols
4. Review and evaluate financial management processes	4.1. Collect and collate for analysis, data and information on the effectiveness of financial management processes within the work team 4.2. Analyse data and information on the effectiveness of financial management processes within the work team and identify, document and recommend any improvements to existing processes 4.3. Implement and monitor agreed improvements in line with financial objectives of the work team and the organisation

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
numeracy skills to read and understand a budget and to update a budget technology skills to use software associated with financial record keeping.
Required knowledge
basic accounting principles organisational requirements related to financial management relevant legislation and current requirements of the Australian Taxation Office, including GST requirements for organisational record keeping and auditing principles and techniques involved in: budgeting cash flows electronic spreadsheets GST ledgers and financial statements profit and loss statements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: financial skills required to work with and interpret budgets, ageing summaries, cash flow, petty cash, GST, and profit and loss statements knowledge of the record keeping requirements for the ATO and for auditing purposes.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: assessment of written reports indicating broad knowledge of managing budgets and managing financial resources in the organisation demonstration of techniques using financial record keeping software direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate oral or written questioning to assess knowledge of requirements for organisational record keeping and auditing review of contingency plans review of identification of cost variations and expenditure overruns evaluation of documentation reportingon budget and expenditure review of documentation identifying and recommending improvements to financial management processes.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Diploma of Management.

Range Statement

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.
Budget/financial plans may include:	cash flow projections long-term budgets/plans operational plans short-term budgets/plans spreadsheet-based financial projections targets or key performance indicators for production, productivity, wastage, sales, income and expenditure
Relevant personnel may include:	financial managers, accountants or financial controllers supervisors, other frontline managers
Contingency plans may include:	contracting out or outsourcing human resources and other functions or tasks diversification of outcomes finding cheaper or lower quality raw materials and consumables increasing sales or production recycling and re-using rental, hire purchase or alternative means of procurement of required materials, equipment and stock restructuring of organisation to reduce labour costs risk identification, assessment and management processes seeking further funding strategies for reducing costs, wastage, stock or consumables succession planning
Support may include:	access to specialist advice documentation of procedures help desk or identified experts within the organisation information briefings or sessions intranet-based information training including mentoring, coaching and shadowing
Required roles may include:	arranging for use of corporate credit cards banking debt collection ensuring security, accuracy and currency of financial operations invoicing clients, customers and consumers maintaining journals, ledgers and other record keeping systems maintaining petty cash system purchasing and procurement wages and salaries payments and record keeping
Resources and systems may include:	hardware and software human, physical or financial resources record keeping systems (electronic and paper-based) specialist advice or support
Processes to monitor actual expenditure and to control costs across the work team include:	reporting of: assets consumables equipment expenditure income stock wastage
Reporting may include data from:	bank statements credit card statements financial reports invoices and receipts ledgers and journals logs petty cash records spreadsheet-based records
Data and information on the effectiveness of financial management processes may include records (paper-based and electronic) related to:	bank account records cash flow data contracts credit card receipts employee timesheets files of paid purchase and service invoices income and expenditure insurance reports invoices job costings petty cash receipts quotations taxation records wages/salaries books

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBFIM502A Manage payroll

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to establish and monitor security procedures for managing organisational payroll services and to calculate and process salary payments, group taxation and related payments. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals employed in a range of work environments who are required to establish and work with payroll systems. They may work as senior administrative staff or may have responsibility for managing payroll systems and calculations.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Establish procedures for the management of payroll	1.1. Establish security procedures that ensure the confidentiality and security of payroll information 1.2. Ensure procedures guarantee substantiation of claims for allowances 1.3. Establish control measures to safeguard organisation's financial resources in accordance with legislative and organisational requirements 1.4. Establish systems to ensure that statutory obligations are met and records are kept for the period determined by government legislation
2. Prepare payroll data	2.1. Use nominated industrial awards, contracts and government legislation to calculate gross pay and annual salaries 2.2. Calculate statutory and voluntary deductions using government and employee documentation 2.3. Provide payroll data to payroll processor for calculation within designated time lines
3. Authorise payment of salaries	3.1. Check payroll, and authorise salaries and wages for payment in accordance with organisational policy and procedures 3.2. Reconcile salaries, wages and deductions in accordance with organisational policy and procedures 3.3. Deal with salary, wage and related enquiries in accordance with organisational policy and procedures
4. Administer salary records	4.1. Process declaration forms for new and existing employees in accordance with Australian Taxation Office requirements 4.2. Forward periodic deductions to nominated creditors within designated time lines 4.3. Prepare and despatch payments to government authorities accurately and in accordance with the relevant government legislation 4.4. Calculate and transcribe group tax amounts and make payments in accordance with taxation procedures 4.5. Prepare and reconcile employee group certificate amounts from salary records

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to answer enquiries, and to explain and resolve discrepancies with employees literacy skills to follow complex financial procedures and to follow and write detailed instructions numeracy skills to: use financial formulae calculate gross and net pay compare differing rates of pay over a given time span of the same nature prepare cash analysis sheets reconcile figures and rectify anomalies to ensure accuracy.
Required knowledge
key provisions of relevant legislation from all forms of government, standards, regulations and codes that may affect aspects of business operations, such as: Australian Taxation Office regulations anti-discrimination legislation ethical principles codes of practice financial legislation privacy laws relevant industrial awards other relevant government and statutory bodies in relation to payroll Superannuation Guarantee (Administration) Act and superannuation regulations organisational policies and procedures across the full range of tasks requiredpayroll processes.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: documenting steps undertaken to establish payroll system using data and calculations to calculate payroll, including a range of deductions preparing appropriate records to record payroll processing.
Context of and specific resources for assessment	Assessment must ensure: access to office equipment and resources, such as: Australian Accounting and Auditing Standards calculator certified or workplace agreements computer equipment and relevant software HECS/HELP documentation organisation's accounting system organisational contracts paper-based or electronic payroll system relevant Australian Taxation Office legislation relevant industrial Awards Superannuation Guarantee (Administration) Act access to samples of financial data.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios demonstration of techniques direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of authenticated documents from the workplace or training environment oral or written questioning to assess knowledge of accounting procedures and techniques.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: financial administrationunits other financial management units.

Range Statement

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.
Security procedures may include:	authorised access back-up files computer passwords employees signing for pay ensuring security of passwords and keys keeping payroll documents secure maintaining security and confidentiality of employees' details numbering payroll registers restricting access to electronic files and locking paper-based confidential information separating locations of confidential information storage of information off site supervision of timesheets
Control measures may include:	authorisation requirements dual checking system internal control policies and procedures multiple checks and balances reconciliation of records separation of duties
Legislative and organisational requirements may include:	Australian Accounting and Auditing Standards Australian Securities and Investments Commission (ASIC) requirements Australian Taxation Office regulations corporations law Fringe Benefits Tax (FBT) Higher Education Contribution Scheme (HECS) Higher Education Loan Programme (HELP) legislation and regulations in relation to superannuation such as the Superannuation Guarantee (Administration) Act organisational policy and procedures for cash handling Pay As You Go (PAYG) tax superannuation tax file number
Nominated industrial awards, contracts and government legislation may include:	certified and workplace agreements enterprise agreements federal and state/territory awards use of Wageline
Calculating gross pay and annual salaries may include:	allowances annual leave loading appropriate pay structure deductions employment history cards FBT FBT returns long service leave overtime penalty rates salary packaging items salary sacrificing sick leave time sheets
Statutory and voluntary deductions may include:	HECS HELP insurance Medicare levy PAYG tax payroll tax superannuation levy union fees
Designated time lines may include:	Australian Taxation Office time lines for submission such as group tax, fringe benefits tax Business Activity Statement (BAS) stipulated time period before employee departs organisation stipulated time period before pay is due to employees organisational time lines
Nominated creditors may include:	Australian Taxation Office government agencies health funds membership organisations those nominated as part of salary packaging union vehicle leasing organisations

Unit Sector(s)

Unit sector

Competency field

Competency field	Finance - Financial Management

Co-requisite units

Co-requisite units

BSBFLM303C Contribute to effective workplace relationships

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to gather information and maintain effective working relationships and networks, with particular regard to communication and representation. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	Frontline managers have a key role in contributing to efficient and effective work teams within the context of the organisation. They play a prominent part in motivating, mentoring, coaching and developing team cohesion through providing leadership for the team and forming the bridge between the management of the organisation and the team members. At this level, work will normally be carried out within known routines, methods and procedures which require the exercise of some discretion and judgement. This unit is related to BSBWOR401A Establish effective workplace relationships.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Seek, receive and communicate information and ideas	1.1. Collect information associated with the achievement of work responsibilities from appropriate sources 1.2. Communicate ideas and information to diverse audiences in an appropriate and sensitive manner 1.3. Seek contributions from internal and external sources to develop and refine new ideas and approaches in accordance with organisational processes 1.4. Facilitate consultation processes to allow employees to contribute to issues related to their work, and promptly communicate outcomes of consultation to the work team 1.5. Promptly deal with and resolve issues raised, or refer them to relevant personnel
2. Encourage trust and confidence	2.1. Treat people with integrity, respect and empathy 2.2. Encourage effective relationships within the framework of the organisation's social, ethical and business standards 2.3. Gain and maintain the trust and confidence of colleagues, customers and suppliers through competent performance 2.4. Adjust interpersonal styles and methods in relation the to organisation's social and cultural environment
3. Identify and use networks and relationships	3.1. Identify and utilise workplace networks to help build relationships 3.2. Identify and describe the value and benefits of networks and other work relationships for the team and the organisation
4. Contribute to positive outcomes	4.1. Identify difficulties and take action to rectify the situation within own level of responsibility according to organisational and legal requirements 4.2. Support colleagues in resolving work difficulties 4.3. Regularly review workplace outcomes and implement improvements in consultation with relevant personnel 4.4. Identify and resolve poor work performance within own level of responsibility and according to organisational policies 4.5. Deal constructively with conflict, within the organisation's established processes

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
ability to relate to people from a range of social, cultural and ethnic backgrounds and physical and mental abilities coaching and mentoring skills to provide support to colleagues functional literacy skills to access and use workplace information relationship management and communication skills to: interpret information from a variety of people respond to unexpected demands from a range of people gain the trust and confidence of colleagues deal with people openly and fairly forge effective relationships with internal and/or external people.
Required knowledge
principles and techniques associated with relationship management, including: developing trust and confidence behaving consistently in work relationships identifying the cultural and social environment identifying and assessing interpersonal styles establishing networks identifying and resolving problems handling conflict managing poor work performance monitoring and improving work relationships using anti-discrimination/bias strategies and making contributions relevant legislation from all levels of government that may affect business operation, especially in regard to: occupational health and safety and environmental issues equal opportunity industrial relations anti-discrimination.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: using culturally appropriate communication techniques to share work-based information with teams and individuals in accordance with organisation policies developing networks and building team relationships regularly reviewing workplace outcomes to identify and resolve issues and implement improvements within own level of responsibility and according to organisational policies.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate oral or written questioning to assess knowledge and understanding of principles of relationship management and organisation's social, ethical and business standards presentation of examples of actions taken by the candidate to build networks and contribute to positive workplace relationships and outcomes.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other management or frontline managementunits.

Range Statement

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.
Information may include:	archived, filed and historical background data electronic or manual transmission individual and team performance data marketing and customer-related data organisation policies and procedures planning and organisational documents including the outcomes of continuous improvement and quality assurance written or verbal communications
Sources of information may be:	external, such as: external customers web based resources reports internal, such as: supervisors, managers and peers organisation policies and procedures workplace documents
Diverse audiences may include:	persons with specific social, cultural and other needs that require a range of strategies and approaches including adjusting communication
Consultation processes may include:	feedback to the work team and relevant personnel in relation to outcomes of the consultation process opportunity for employees to contribute ideas and information
Relevant personnel may include:	OHS committees and OHS representatives people with specialist responsibilities supervisors, managers and other employees union representatives/groups
The organisation's social, ethical and business standards may refer to:	implied standards such as honesty and respect relative to the organisation culture and generally accepted within the wider community rewards and recognition for high performing staff standards expressed in legislation and regulations such as anti-discrimination legislation written standards such as those expressed in: vision and mission statements policies code of workplace conduct/behaviour dress code statement of workplace values
Colleagues, customers and suppliers may include:	employees at the same level and more senior managers internal and external contacts people from a wide variety of social, cultural and ethnic backgrounds team members
Workplace networks may be:	formal or informal individuals or groups internal or external structured or unstructured
Workplace outcomes may include:	OHS processes and procedures performance of the work team
Poor work performance may relate to:	self or work team; or it may extend to the organisation as a whole

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Frontline Management

Co-requisite units

Co-requisite units

BSBFLM306C Provide workplace information and resourcing plans

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to support the information management system. It involves the identification, acquisition, initial analysis and use of appropriate workplace information. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	Frontline managers, in supporting the processes of identifying, acquiring, analysing and using appropriate information, play a significant part in the organisation's effectiveness. At this level, work will normally be carried out within known routines, methods and procedures, and may also involve a number of complex or non routine activities that require some discretion and judgement. This unit is related to BSBINM401A Implement workplace information system.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Locate relevant information	1.1. Identify and locate information required by teams 1.2. Acquire and review information according to organisational procedures 1.3. Apply plans and procedures to obtain information which is not immediately available/accessible
2. Collect and report information	2.1. Collect information relevant to the needs of teams in an adequate and timely manner 2.2. Ensure information acquired is in a format suitable for analysis, interpretation and dissemination 2.3. Use information to identify and report relevant trends and developments to relevant personnel, within the limits of own role
3. Use information systems	3.1. Effectively use management information systems to store and retrieve data 3.2. Use available technology to manage information effectively 3.3. Report recommendations for improving information system to designated persons and/or groups
4. Support the preparation of business plan and/or budgets	4.1. Effectively utilise the contribution of the work team when preparing business plans and/or budgets to gain support for the outcomes 4.2. Present and record information to support the preparation of business plans and/or budgets in accordance with the organisation's guidelines and requirements 4.3. Follow contingency plans in the event that alternative action is required
5. Support the preparation of resource proposals	5.1. Consult with colleagues to collect resource planning data as required 5.2. Report estimated resource needs and usage according to organisational requirements as necessary 5.3. Facilitate resourcing within limits of own role

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
ability to relate to people from a range of social, cultural and ethnic backgrounds and physical and mental abilities coaching and mentoring skills to provide support to colleagues communication and research skills covering information collection, analysis and reporting functional literacy skills to access and use workplace information information preparation skills skills to improve information usage in decision making technical skills to extract and input information
Required knowledge
a general understanding of: workplace information systems operational plans and budgets resource proposals basic financial concepts relating operational plans and budgets methods to gain efficiencies in operational resource management relevant legislation from all levels of government which may affect business operations, especially in regard to occupational health and safety and environmental issues, equal opportunity, industrial relations and anti-discrimination

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: using management information system to collect, store and retrieve data supporting the preparation of business plans and/or budgets involving the work team in planning and budget preparation estimating resource needs and usage according to organisational requirements and allocating or acquiring resources within limits of own role.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate records produced from working in a team, such as: reports minutes or records of meetings work journals or diaries learning and development plans developed with team members records of actions taken to address issues raised by team members.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBCUS301A Deliver and monitor a service to customers BSBFLM305C Support operational plan BSBFLM312C Contribute to team effectiveness BSBCMN311B Maintain workplace safety.

Range Statement

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.
Information may include:	archived, filed and historical background data continuous improvement and quality assurance data data available internally or externally data shared and retrieved in various forms such as in writing or verbally, electronically or manually financial and contractual data marketing and customer-related data organisational performance data planning and organisational documents policies and procedures.
Plans and procedures may include:	action plans, project plans or more formal planning tools in line with organisational procedures and levels of own responsibility informal documents outlining a series of planned actions or steps organisational procedures such as Standard Operating Procedures, record keeping procedures organisational processes and procedures used to obtain information, with consideration given to meeting legislative requirements, such as privacy, anti-discrimination.
Relevant personnel may include:	colleagues and specialist resource managers OHS committees and OHS representatives supervisors, managers and other staff/employees other people with specialist responsibilities.
Management information systems may be:	the entire infrastructure of an organisation, including personnel, and the components for the collection, processing, storage, transmission, display, dissemination, and disposition of information.
Technology may include:	computerised systems and software such as databases, project management and word-processing telecommunications devices other technology available in the workplace and used to carry out work roles and responsibilities.
Designated persons or groups may include:	groups designated in workplace policies and procedures the frontline manager's supervisors or others with management roles and responsibilities concerning information systems other stakeholders accessing the information system such as customers and service providers other work groups or teams whose work will be affected by the system.
Business plans and/or budgets may refer to:	cash flow projections long or short term budgets/plans relative to own responsibilities operational plans spreadsheet-based financial projections targets or Key Performance Indicators (KPIs) for production, productivity, wastage, sales, income and expenditure.
Contingency plans will usually be developed by others and may include:	contracting out or outsourcing human resource and other functions or tasks diversification of outcomes finding cheaper or lower quality raw materials and consumables increasing sales or production recycling and re-use rental, hire purchase or alternative means of procurement of required materials, equipment and stock restructuring of organisation to reduce labour costs risk identification, assessment and management processes seeking further funding strategies for reducing costs, wastage, stock or consumables.
Colleagues may include:	employees at the same level or more senior managers OHS representatives people from a wide variety of social, cultural and ethnic backgrounds and physical and mental abilities team members.
Resource planning data may relate to:	buildings/facilities equipment/technology finance information people power/energy targets or Key Performance Indicators (KPIs) for production, productivity, wastage, sales, income and expenditure time.
Resourcing may include:	purchasing or ordering of goods stock requirements/requisitions supply of resources.

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Frontline Management

Co-requisite units

Co-requisite units

BSBFLM309C Support continuous improvement systems and processes

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit specifies the outcomes required to support the organisation's continuous improvement systems and processes. Particular emphasis is on actively encouraging the team to participate in the process, on monitoring and reporting on specified outcomes and on supporting opportunities for further improvements. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit replaces BSBFLM309A Support continuous improvement systems and processes. Frontline managers have an active role in supporting continuous improvement processes in achieving the organisation's objectives. Their position, closely associated with the creation and delivery of products and services, means that they have an important responsibility in influencing the ongoing development of the organisation. At this level, work will normally be carried out within known routines, methods and procedures, and may also involve a number of complex or non-routine activities that require some discretion and judgement. Consider co-assessment with BSBFLM305C Support operational plan, BSBFLM312C Contribute to team effectiveness, BSBCUS301A Deliver and monitor a service to customers, BSBCMN311B Maintain workplace safety, and BSBFLM311C Support a workplace learning environment.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Contribute to continuous improvement systems and processes	1.1. Actively encourage and support team members to participate are in decision making processes and to assume responsibility and exercise initiative 1.2. Communicate the organisation's continuous improvement processes to individuals and teams 1.3. Effectively utilise mentoring and coaching to ensure that individuals/teams are able to support the organisation's continuous improvement processes
2. Monitor and report on specified outcomes	2.1. Utilise the organisation's systems and technology to monitor team progress and to identify ways in which planning and operations could be improved 2.2. Apply continuous improvement techniques and processes to improve customer service
3. Support opportunities for further improvement	3.1. Communicate agreed recommendations for improvements in achieving the business plan to team members 3.2. Document and use work performance to identify opportunities for further improvement 3.3. Maintain records, reports and recommendations for improvement within the organisation's systems and processes

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
ability to relate to people from a range of social, cultural and ethnic backgrounds and physical and mental abilities functional literacy skills to access and use workplace information research, analysis, interpretation and reporting skills monitoring and evaluation skills communication skills to: gain the commitment of individuals and teams to continuous improvement deal with people openly and fairly use consultation skills effectively skills to consolidate opportunities for improvement coaching and mentoring skills to provide support to colleagues
Required knowledge
legislation from all levels of government that affects business operation, especially in regard to occupational health and safety and environmental issues, equal opportunity, industrial relations and anti-discrimination principles and techniques of: continuous improvement systems and processes benchmarking best practice benefits of continuous improvement quality approaches which the organisation may implement methods that can be used in continuous improvement barriers to continuous improvement recording, reporting and recommendation processes to facilitate continuous improvement applied within the organisation

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: examples of actions taken by the candidate to support continuous improvement including: use of work performance to identify improvement adjusted plans to reflect changes effective communication to all stakeholders use of technology to monitor operational progress application of suitable recordkeeping processes.
Context of and specific resources for assessment	Assessment must ensure: access by the learner and trainer to appropriate documentation and resources normally used in the workplace that this unit is assessed in the workplace or in a closely simulated work environment.
Method of assessment	A range of assessment methods should be used to assess skills and knowledge. The following examples are appropriate for this unit: Direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate Review of records supporting the organisation's continuous improvement systems and processes, such as: contributions to organisational policies and procedures contributions to procedures and policies for dealing with continuous improvement processes, and related codes of conduct actions taken to address information collection, retrieval and use in the workplace actions taken to address issues and problems within work team actions taken to address methods of reporting information learning and development plans for team members materials developed for coaching, mentoring and training induction programs developed and/or delivered actions taken to address internal and external information management issues reviews of people management advice and input into management decisions related to continuous improvement records of people management lessons learned.
Guidance information for assessment	This unit should be assessed with other frontline management units taken as part of this qualification, as applicable to the candidate's leadership role in a work team, and as part of a holistic assessment activity.

Range Statement

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.
Legislation, codes and national standards relevant to the workplace may include:	award and enterprise agreements and relevant industrial instruments relevant legislation from all levels of government that affects business operation, especially in regard to occupational health and safety (OHS) and environmental issues, equal opportunity, industrial relations and anti-discrimination relevant industry codes of practice.
OHS considerations may include:	provision of information about OHS legislative requirements and guidelines, and the organisation's OHS policies, procedures and programs participation in the regular update of OHS systems and procedures implementation of the continuous improvement processes of the OHS management system changes to work practices, procedures and the working environment which impact on OHS organisation's responsibilities to customers and suppliers.
Methods used to communicate with individuals and team may include:	verbal, written or electronic communications on-the-job mentoring and coaching.
Continuous improvement processes may include:	policies and procedures which allow an organisation to systematically review and improve the quality of its products, services and procedures cyclical audits and reviews of workplace, team and individual performance seeking and considering feedback from a range of stakeholders modifications and improvements to systems, processes, services and products evaluations and monitoring of effectiveness.
Mentoring and coaching may refer to:	teaching another member of the team, usually focusing on a specific work task or skill providing feedback, support and encouragement on a range of matters providing assistance with problem solving.
Systems may include:	organisation policies and procedures web based communication devices attendance at forums, meetings newsletters and reports.
Technology may include:	computerised systems and software such as databases, project management and word-processing telecommunications devices any other technology used to carry out work roles and responsibilities.
Customer service may be:	internal or external, to existing or new clients identifying needs and priorities in delivering a service to customers understanding of different levels of customer satisfaction.
Agreed recommendations may be:	identified improvements arising from the continuous improvement process determined in accordance with organisational policies and procedures

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and leadership - Frontline Management

Co-requisite units

Co-requisite units

BSBFLM311C Support a workplace learning environment

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to effectively encourage and support a learning environment. Particular emphasis is on participation in processes to facilitate and promote learning and to monitor and improve learning performance. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	Frontline managers have a prominent role in encouraging and supporting the development of a learning environment in which work and learning come together. At this level, work will normally be carried out within known routines, methods and procedures, and may also involve a number of complex or non-routine activities that require some discretion and judgement. This unit is related to BSBLED401A Develop teams and individuals.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Encourage a learning environment	1.1. Encourage and support workplace learning opportunities 1.2. Implement learning plans as an integral part of individual and team performance plans 1.3. Implement learning plans to reflect diversity of needs and learning opportunities 1.4. Encourage individual and team access to, and participation in, learning opportunities 1.5. Liaise effectively with training and development specialists to contribute to learning opportunities which enhance individual, team and organisational performance
2. Encourage and promote learning of team and individuals	2.1. Promote a learning culture within the team and organisation 2.2. Support coaching and mentoring for the development of workplace knowledge, skills and attitudes 2.3. Encourage team members to assess own competencies, and to identify own learning and development needs 2.4. Share the benefits of learning with others in the team and organisation 2.5. Provide recognition and feedback for workplace achievement in a timely and appropriate manner
3. Identify opportunities for improvement	3.1. Monitor the performance of individuals and teams to determine the type and extent of required work-based support 3.2. Gather feedback from individuals and teams to identify opportunities for improving future learning arrangements 3.3. Negotiate adjustments with training and development specialists to improve the efficiency and effectiveness of learning 3.4. Record, document and report learning outcomes in accordance with the organisation's systems and procedures

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
coaching and mentoring skills to support learning communication skills to: gain the trust and confidence of colleagues deal with people openly and fairly use consultation skills effectively culturally appropriate communication skills to relate to people from a range of social, cultural and ethnic backgrounds and physical and mental abilities functional literacy skills to access and use workplace information skills in facilitating learning, including: identifying learning needs developing learning plans selecting and using work activities to create learning opportunities establishing a workplace conducive to learning negotiating learning arrangements with training and development specialists encouraging colleagues to share their knowledge and skills evaluating the effectiveness of learning
Required knowledge
principles and techniques of: adult learning a learning environment and learning culture work based learning structuring learning coaching and mentoring relevant legislation from all levels of government that may affect business operation, especially in regard to: occupational health and safety environmental issues equal opportunity and anti-discrimination industrial relations

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: liaising with stakeholders, especially members of the work team, to develop, promote and maintain a workplace learning environment developing learning plans and arranging learning opportunities in line with identified needs compiling and interpreting data about learning arrangements and outcomes in accordance with organisational requirements.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate oral or written questioning to assess knowledge and understanding of workplace learning principles and organisational procedures and policies for applying learning systems presentation of examples of actions taken by the candidate to support a workplace learning environment review of materials developed for coaching, mentoring and training.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBCUS301A Deliver and monitor a service to customers BSBFLM305C Support operational plan BSBFLM312C Contribute to team effectiveness BSBCMN311B Maintain workplace safety BSBWOR301A Organise personal work priorities and development.

Range Statement

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.
Learning opportunities may include:	action learning coaching exchange/rotation induction mentoring shadowing short courses structured learning activities conducted outside and within the workplace such as: accredited training through an independent organisation such as a State OHS authority training through an RTO leading to a nationally recognised Australian Qualifications Framework (AQF) qualification or Statement of Attainment, for example through a traineeship or Australian Apprenticeship workplace learning activities, that may also contribute to a recognised credential, such as: workshops.
Learning plans may include:	codes of conduct key performance indicators (KPI) negotiated agreement with individual OHS requirements performance standards team competencies team roles and responsibilities work outputs and process.
Diversity of needs may include:	different learning needs that relate to social, cultural and other types of workplace diversity, such as the need for varied communication styles and approaches.
Training and development specialists may be:	internal or external.
Promoting a learning culture may include:	encouraging learning and sharing of skills and knowledge across the work team and the wider organisation in order to develop competencies of team members and the team informally supporting and recognising learning achievements and sharing success stories promoting participation and learning opportunities using formal processes to reward training participation in line with organisational processes utilising workplace activities as opportunities for learning.
Coaching and mentoring may refer to:	providing assistance with problem solving providing feedback, support and encouragement on a range of matters teaching another member of the team, usually focusing on a specific work task or skill.
Learning and development needs may include:	developmental learning, for example the learning required to progress through an organisation and take on new tasks and roles gaps between the competencies held by the employee and the skills and knowledge required to effectively undertake workplace tasks.
Workplace achievement may refer to:	achievements of set goals and performance outcomes by the work team and/or individuals.

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Frontline Management

Co-requisite units

Co-requisite units

BSBFLM312C Contribute to team effectiveness

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This specifies the outcomes required to by frontline managers to contribute to the effectiveness of the work team. It involves planning with the team to meet expected outcomes, developing team cohesion, participating in and facilitating the work team, and communicating with the management of the organisation. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	Frontline managers have a key role in developing efficient and effective work teams within the context of the organisation. They play a prominent part in motivating, mentoring, coaching and developing team cohesion by providing leadership for the team and forming the bridge between the management of the organisation and the team members. At this level, work will normally be carried out within known routines, methods and procedures, and may also involve a number of complex or non routine activities that require some discretion and judgement.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Contribute to team outcomes	1.1. Consult team members to identify team purpose, roles, responsibilities, goals, plans and objectives 1.2. Support team members to meet expected outcomes
2. Support team cohesion	2.1. Encourage team members to participate in the planning, decision making and operational aspects of the work team to their level of responsibility 2.2. Encourage team members to take responsibility for their own work and to assist each other in undertaking required roles and responsibilities 2.3. Provide feedback to team members to encourage, value and reward team members' efforts and contributions 2.4. Identify and address issues, concerns and problems identified by team members to relevant persons as required
3. Participate in work team	3.1. Actively encourage and support team members to participate in team activities and communication processes and to take responsibility for their actions 3.2. Support the team to identify and resolve problems which impede its performance 3.3. Utilise own contribution to work team to serve as a role model for others and enhance the organisation's image within the work team, the organisation and with clients/customers
4. Communicate with management	4.1. Maintain open communication with line manager/management at all times 4.2. Communicate information from line manager/management to the team 4.3. Communicate unresolved issues to line manager/management and follow-up to ensure action is taken in response to these matters

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
Required skills ability to relate to people from a range of social, cultural and ethnic backgrounds and physical and mental abilities communication skills, including listening basic training skills, including mentoring and coaching planning and organising skills problem solving skills attributes: empathic communicative self aware supportive trusting open flexible accommodating initiating loyal fair adaptable
Required knowledge
Required knowledge relevant legislation from all levels of government that affects business operation, especially in regard to occupational health and safety and environmental issues, equal opportunity, industrial relations and anti-discrimination organisational policies and procedures organisational goals, objectives and plans at both tactical and strategic levels organisational structure including organisational chart learning and development options available within and through organisation a general understanding of the principles and techniques of: group dynamics and processes motivation planning negotiation individual behaviour and difference

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: demonstrate leadership in contributing to team plans lead and facilitate teamwork actively communicate with management manage communication within the team induct new team members implement performance management system handle problems
Context of and specific resources for assessment	Assessment must ensure: that this unit can be assessed in the workplace or in a closely simulated work environment access by the learner and trainer to appropriate documentation and resources normally used in the workplace where assessment is part of a learning experience, evidence will need to be collected over a period of time, involving both formative and summative assessment that examples of actions taken by candidate to contribute to team effectiveness are provided
Method of assessment	A range of assessment methods should be used to assess skills and knowledge. The following examples are appropriate for this unit: Direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate Records produced from working in a team, such as: reports minutes or records of meetings work journals or diaries learning and development plans developed with team members records of actions taken to address issues raised by team members
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Range Statement

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.
Legislation, codes and national standards relevant to the workplace may include:	award and enterprise agreements and relevant industrial instruments relevant legislation from all levels of government that affects business operation, especially in regard to occupational health and safety (OHS) and environmental issues, equal opportunity, industrial relations and anti-discrimination relevant industry codes of practice
OHS considerations may include:	provision of information about OHS legislative requirements, guidelines and the organisation's OHS policies, procedures and programs training of all employees in health and safety procedures participation in the regular update of OHS systems and procedures changes to work practices, procedures and the working environment which impact on OHS
Team purpose, roles, responsibilities, goals, plans and objectives may include:	goals for individuals and the work team expected outcomes and outputs individual and team performance plans and Key Performance Indicators (KPIs) action plans, business plans and operational plans linked to strategic plans OHS responsibilities
Feedback may refer to:	communication of ideas and thoughts which focus on specific tasks, outcomes, decisions, issues or behaviours formal/informal gatherings between team members where there is discussion on work-related matters
Relevant persons may include:	frontline manager's direct superior or other management representatives colleagues designated personnel e.g. safety officer
Responsibility for their actions may involve:	individuals and teams individual and joint actions
Communication may include:	verbal, written or electronic communication face-to-face formal/informal interaction
Line manager/management may refer to:	frontline manager's direct superior or other management representatives
Unresolved issues may include:	issues, concerns and tensions problems related to work roles and responsibilities grievances and complaints any matters affecting workplace relationships and team cohesion

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Frontline Management services

Co-requisite units

Co-requisite units

BSBHRM401A Review human resources functions

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to undertake research that supports work across a range of human resources functional areas. This is a foundation unit for any person wishing to pursue competency in human resources and provides a sound basis for working across various human resources functional areas. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals requiring a broad knowledge of human resources functions. It is not assumed that individuals at this level would have responsibility for supervising the work of others. However it is assumed that as a human resources practitioner, their work will support effective work practices across the organisation. The unit requires a broad understanding of human resources functions, associated policy frameworks and the administrative requirements to support these functions and policies.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Research human resources functions	1.1. Clarify human resources issues for review and document scope of review 1.2. Identify local, state/territory, national and international human resources networks for human resources professionals 1.3. Identify information sources for human resources data and information 1.4. Select a research strategy suitable to the topic 1.5. Consult with relevant personnel 1.6. Undertake research 1.7. Review research findings
2. Review policy and procedures frameworks	2.1. Locate policies and procedures relevant to the research topic 2.2. Analyse strengths and weaknesses of policies and procedures 2.3. Consider legislation, regulations and standards that apply to the policies and procedures and the research topic
3. Apply ethical framework	3.1. Review ethical requirements associated with the human resources function under review 3.2. Consider ethical obligations of human resources personnel working in the area under review 3.3. Document behaviours associated with working ethically in the area under review
4. Report on research outcomes	4.1. Collate, analyse and document key findings of the review 4.2. Write report on outcomes of research 4.3. Develop recommendations for future activity

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
judgement and decision making skills to review ethical and policy frameworks and to recommend suggested improvements literacy skills to research an issue and to write a clear and legible report which documents key issues coherently.
Required knowledge
human resources functions and policy frameworks legal and compliance requirements for working in human resources roles and responsibilities of human resources practitioners.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: research report which reviews human resources functions and evidences understanding of the requirement for good policy and ethical approaches knowledge of legal and compliance requirements for working in human resources.
Context of and specific resources for assessment	Assessment must ensure: examples of human resources policies and files on performance feedback, disputes and grievances, workers compensation and leave applications.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: assessment of written report on outcomes of research direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of presentations on human resources function/s being reviewed oral or written questioning to assess knowledge of human resources function/s being reviewed and policy frameworks evaluation of research undertaken review of documentation analysing the strengths and weaknesses of policies and procedures review of documentation of behaviours associated with working ethically in the area under review.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Certificate IV in Human Resources.

Range Statement

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.
Human resources issues may include:	change management employee assistance programs human resources information systems (HRIS) industrial relations learning and development occupational health and safety (OHS) performance management rehabilitation and return to work schemes remuneration selection and recruitment succession planning
Research strategies may involve:	interviews literature searches of print and online resources statistical analysis surveys websites
Relevant personnel may include:	experienced human resources practitioners training and development staff managers and team leaders industry experts or spokespersons
Ethical requirements may include:	addressing improper behaviour application of company values Code of Conduct confidentiality principles such as fairness, respect, impartiality and integrity reporting processes

Unit Sector(s)

Unit sector

Competency field

Competency field	Workforce Development - Human Resource Management

Co-requisite units

Co-requisite units

BSBHRM402A Recruit, select and induct staff

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to execute tasks associated with the recruitment cycle. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals with a role in recruitment, selection and induction functions who work under the direction of a human resources manager. It is not assumed that the individuals addressed by this unit have staff who report to them, although this may be the case. Performance of the work described in this unit will be underpinned by in depth knowledge of the work of the organisation, and how recruitment and selection practices fit with other human resource functions.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine job descriptions	1.1. Clarify time lines and requirement for appointment 1.2. Assist with preparation of job descriptions which accurately reflect the role requirements in accordance with organisational procedures and legislation, codes and national standards and occupational health and safety (OHS) considerations 1.3. Consult with relevant personnel about job descriptions 1.4. Ensure that job descriptions do not contravene legislative requirements 1.5. Obtain approvals to advertise position
2. Plan for selection	2.1. Advertise vacancies for staffing requirements in accordance with organisational policies and procedures 2.2. Consult with relevant personnel to convene selection panel and to develop interview questions 2.3. Short list applicants 2.4. Ensure that interview questions do not breach legislative requirements 2.5. Schedule interviews and advise relevant personnel of times, dates and venues
3. Assess and select applicants	3.1. Participate in interview process and assess candidates against agreed selection criteria 3.2. Discuss assessment with other selection panel members 3.3. Correct any biases or deviations from agreed procedures and negotiate for preferred candidate 3.4. Contact referees for referee reports 3.5. Prepare selection report and make recommendations to senior personnel for appointment 3.6. Advise unsuccessful candidates of outcomes and respond to any queries 3.7. Complete all necessary documentation in accordance with organisational procedures 3.8. Secure agreement of preferred candidate
4. Appoint and induct successful candidate	4.1. Provide successful candidate with employment contract and other documentation 4.2. Advise managers and staff of starting date and make necessary administrative arrangements for pay and employee record keeping 4.3. Advise manager and work team of new appointment 4.4. Arrange induction in accordance with organisational policy

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to use networks to source suitable applicants, to listen to and understand what is being said in interviews, and to advise on the outcomes of the selection process literacy skills to work with job descriptions to devise suitable questions for interviews, to prepare letters for unsuccessful applicants and to make job offers organising and scheduling skills to arrange interviews and venues.
Required knowledge
documentation required for recruitment and selection human resource functions, human resource life cycle and the place of recruitment and selection in that life cycle principles of equity, diversity and relevant legislation. range of interviewing techniques and other selection processes and their application.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: demonstrated ability to work with job descriptions to source and select suitable staff interviewing and other selection techniques that demonstrate awareness off equal opportunity and anti-discrimination requirements knowledge of the human resource life cycle.
Context of and specific resources for assessment	Assessment must ensure: access to an appropriate range of documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios assessment of written reports on recruitment and selection demonstration of selection techniques direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of interviewing techniques review of advertisements for staffing vacancies review of documentation provided to successful candidate oral or written questioning to assess knowledge of selection processes.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Certificate IV in Human Resources.

Range Statement

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.
Job descriptions may include:	attributes competencies required by staff job or person specifications job title and purpose of position necessary skills and knowledge qualifications selection criteria tasks or duties associated with the position
Legislation, codes and national standards may include:	award and enterprise agreements, and relevant industrial instruments relevant industry codes of practice relevant legislation from all levels of government that affects business operation, especially in regard to OHS and environmental issues, equal opportunity, industrial relations and anti-discrimination
Occupational health and safety (OHS) considerations may include:	establishment and maintenance of OHS training, records, induction processes performance against OHS legislation and organisation's OHS system, especially policies, procedures and work instructions
Advertising may include:	electronic or print internal or external outsourcing
Staffing requirements may include:	permanent, temporary, full-time, part-time or casual

Unit Sector(s)

Unit sector

Competency field

Competency field	Workforce Development - Human Resource Management

Co-requisite units

Co-requisite units

BSBHRM501A Manage human resources services

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to plan and oversee and deliver human resources services. It is not specific to any given human resources function and deals with the coordination of services and approaches. This unit takes an overview of human resources services and includes business ethics. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to human resources managers with broad experience who have responsibility for coordinating a range of human resources practices across an organisation. They may have other human resources staff reporting to them.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine strategies for delivery of human resources services	1.1. Analyse strategic and operational plans to determine human resources requirements 1.2. Consult line and senior managers to identify human resources needs within their area 1.3. Develop options for delivery of human resources services 1.4. Ensure options for human resources services comply with legislative requirements and organisational policies 1.5. Develop and agree on strategies and action plans for delivery of human resources services 1.6. Agree and document roles and responsibilities of human resources team, line managers, and external contractors
2. Manage the delivery of human resources services	2.1. Develop and negotiate service agreements between the human resources team, service providers and client groups 2.2. Document and communicate service specifications, performance standards and timeframes 2.3. Identify and arrange training support if required 2.4. Agree and arrange monitoring of quality assurance processes 2.5. Ensure that services are delivered by appropriate providers in accordance with service agreements and operational plans 2.6. Identify and rectify underperformance of human resources team or service providers
3. Evaluate human resources service delivery	3.1. Survey clients to determine level of satisfaction 3.2. Capture on-going client feedback for the review processes 3.3. Analyse feedback and surveys and recommend changes to service delivery 3.4. Obtain approvals to variations in service delivery from appropriate managers
4. Manage integration of business ethics in human resources practices	4.1. Ensure that personal behaviour is consistently ethical and reflects values of the organisation 4.2. Ensure that Code of Conduct is observed across the organisation and that its expectations are incorporated in human resources policies and practices 4.3. Observe confidentiality requirements in dealing with all human resources information 4.4. Deal with unethical behaviour promptly 4.5. Ensure that all human resources staff are clear about ethical expectations of their behaviour

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical and problem-solving skills to review business and operational plans and to develop and evaluate human resources strategies to support these plans communication and negotiation skills to consult with key stakeholders across the organisation and to ensure their support for human resources strategies communication skills to manage service delivery learning skills to see that performance is managed and skills are developed in a range of contexts.
Required knowledge
human resources strategy and planning processes as they relate to business and operational plans performance and contract management relevant legislation which applies to human resources.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: demonstrated skills in planning and implementing a coordinated approach to human resources functions across the organisation demonstration of engaging key stakeholders, implementing methods for developing and monitoring human resources plans, and aligning human resources with broader business objectives knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: assessment of written reports/examples of human resources plans and evaluations of those plans direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of presentations oral or written questioning to assess knowledge of performance and contract management review of documentation outlining roles and responsibilities of human resources team, line managers, and external contractors review of documentation outlining service specifications, performance standards and timeframes and documentation of how these were communicated.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Diploma of Human Resource Management.

Range Statement

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.
Human resources requirements may include:	assessment and development centres career management competency development processes counselling discrimination, vilification and harassment advice education and training programs feedback flexible work arrangements induction and orientation programs industrial relations advice occupational health and safety (OHS) personal and career development planning rehabilitation and return to work remuneration/benefits advice self-analysis and self-assessment staff selection succession planning tele-working procedures workers compensation
Options will include:	cost benefit analysis risk analyses recommendations to relevant groups and individuals - all those who have a role in the implementation of policies, procedures or decisions and/or are affected by their implementation
Legislative requirements and organisational policies may include:	award and enterprise agreements, and relevant industrial instruments relevant industry codes of practice relevant legislation from all levels of government that affects business operation, especially in regard to OHS and environmental issues, equal opportunity, industrial relations and anti-discrimination

Unit Sector(s)

Unit sector

Competency field

Competency field	Workforce Development - Human Resource Management

Co-requisite units

Co-requisite units

BSBHRM506A Manage recruitment selection and induction processes

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to manage all aspects of the recruitment selection and induction processes in accordance with organisational policies and procedures. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to human resources managers or human resources personnel who take responsibility for managing all aspects of selecting new staff and orientating those staff to their new positions. It is not assumed that the manager will be directly involved in the selection processes themselves, although this may well be the case. In small organisations this role may belong to someone who is not a dedicated human resources professional; the unit however will still be applicable.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop recruitment, selection and induction policies and procedures	1.1. Analyse strategic and operational plans and policies to identify relevant policies and objectives 1.2. Develop recruitment, selection and induction policies and procedures and supporting documents 1.3. Review options for technology to improve the efficiency and effectiveness of the recruitment and selection process 1.4. Obtain support for policies and procedures from senior managers 1.5. Trial forms and documents that support policies and procedures and make necessary adjustments 1.6. Communicate policies and procedures to relevant staff and provide training if required
2. Recruit and select staff	2.1. Determine future human resources needs in collaboration with relevant managers and sections 2.2. Ensure current position descriptors and person specifications for vacancies are used by managers and others involved in the recruitment, selection and induction processes 2.3. Provide access to training and other forms of support to all persons involved in the recruitment and selection process 2.4. Ensure that advertising of vacant positions complies with organisational policy and legal requirements 2.5. Utilise specialists where necessary 2.6. Ensure that selection procedures are in accordance with organisational policy and legal requirements 2.7. Ensure that processes for advising applicants of selection outcome are followed 2.8. Ensure that job offers and contracts of employment are executed promptly and that new appointments are provided with advice about salary, terms and conditions
3. Manage staff induction	3.1. Provide access to training and ongoing support for all persons engaged in staff induction 3.2. Check that induction processes are followed across the organisation 3.3. Oversee the management of probationary employees and provide them with feedback until their employment is confirmed or terminated 3.4. Obtain feedback from participants and relevant managers on the extent to which the induction process is meeting its objectives 3.5. Make refinements to induction policies and procedures

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to liaise across the organisation and to ensure that policies and procedures are well supported leadership skills to engage others and to ensure that good processes are followed and supported literacy skills to document clear policies and procedures and to develop proformas to support recruitment, selection and induction.
Required knowledge
concept of outsourcing diversity, equal employment opportunity and anti-discrimination principles and associated legislation employee contracts industrial relations recruitment and selection methods, including assessment centres relevant legislation on equal opportunity, industrial relations and anti-discrimination relevant terms and conditions of employment understanding of psychometric and skills testing programs workplace relations regulations, workplace relations legislation and other relevant legislation.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: development of a policy and procedures framework for recruitment, selection and induction OR critical analysis of an existing policy and procedures framework for recruitment, selection and induction knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: assessment of written reports on recruitment, selection and induction processes direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of training and other forms of support provided to all persons involved in the recruitment and selection process evaluation of trialling of forms and documents that support policies and procedures review of documentation outlining feedback obtained from participants and relevant managers on the extent to which the induction process is meeting its objectives oral or written questioning to assess knowledge of relevant legislation and selection processes.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units form the Diploma of Human Resource Management.

Range Statement

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.
Recruitment, selection and induction policies and procedures may address:	application processing competency profiling documentation and use of standard forms equal opportunity, anti-discrimination and diversity principles interviewing methodologies job analysis job classifications, assessment centres job description job evaluation privacy and confidentiality probationary periods psychometric assessment recruitment advertising reference checks selection panels and their composition the application of commercial software packages to improve efficiency in recruitment and selection processes training for new staff use of external agencies
Relevant managers and sections includes:	those who have a role in the recruitment selection or induction processes
Advertising may occur through:	internal channels internet newspapers radio recruitment agencies or specialists television
Specialists may include:	recruitment agencies remuneration specialists staff who run security checks vocational psychologists
Selection procedures may include:	aptitude test or IQ tests behaviour in leaderless groups demonstration of techniques or technical skills interviews, including structured interviews, behavioural interviews or other interviewing methodologies peer assessments personality testing psychometric testing referee reports use of an assessment centre work samples

Unit Sector(s)

Unit sector

Competency field

Competency field	Workforce Development - Human Resource Management

Co-requisite units

Co-requisite units

BSBINM201A Process and maintain workplace information

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to collect, process, store and maintain workplace information and systems. It also includes the maintenance of filing and records systems. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who perform a range of routine tasks in the workplace, using a limited range of practical skills and fundamental knowledge of information and information systems in a defined context, under direct supervision or with limited individual responsibility.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Collect information	1.1. Collect information in a timely manner and ensure that it is relevant to organisational needs 1.2. Use business equipment/technology available in the work area to effectively obtain information 1.3. Apply organisational requirements relating to security and confidentiality in handling information
2. Process workplace information	2.1. Use business equipment/technology to process information in accordance with organisational requirements 2.2. Process information in accordance with defined timeframes, guidelines and procedures 2.3. Update, modify and file information in accordance with organisational requirements 2.4. Collate and despatch information in accordance with specified timeframes and organisational requirements
3. Maintain information systems	3.1. Maintain information and filing systems in accordance with organisational requirements 3.2. Identify, remove and/or relocate inactive or dead files in accordance with organisational requirements 3.3. Establish and assemble new files in accordance with organisational requirements 3.4. Update reference and index systems in accordance with organisational requirements

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to read and understand organisation's recordkeeping and information systems(including classification systems), to follow sequenced written instructions and to comprehend/interpret nature of record content numeracy skills to sequence and index files planning skills to organise work priorities and arrangements problem-solving skills to solve routine problems technology skills to select and use technology appropriate to maintaining workplace information.
Required knowledge
key provisions of relevant legislation from all forms of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws occupational health and safety organisational policies and procedures relating to collecting and processing workplace information organisational recordkeeping/filing systems and security procedures organisation's business and structure range of filing systems including paper-based and software-based.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: applying organisational policies and procedures for collecting and processing workplace information accuracy in recording and documenting information correctly storing, classifying and maintaining documents and records.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of workplace information systems.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of maintenance of information and filing systems analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of the management of information in the workplace.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: general administration units other information management units.

Range Statement

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.
Information may include:	computer databases (library catalogue, customer records) computer files (letters, memos and other documents) correspondence (faxes, memos, letters, email) forms (insurance forms, membership forms) invoices (from suppliers, to debtors) minutes of meetings personnel records (personal details, salary rates) sales records (monthly forecasts, targets achieved)
Business equipment/technology may include:	answering machine binder computer fax machine filing systems (manual/computerised/electronic) photocopier printer telephone
Organisational requirements may include:	despatching and collecting procedures legal and organisational policies, guidelines and requirements OHS policies, procedures and programs procedures for deciding which records should be captured and filed procedures for updating records security procedures
Removing inactive or dead files may include:	compressing computer files prior to archiving periodically archiving or deleting files transferring files at regular intervals or routinely checking for dead or inactive files transferring records from the active filing system to secondary storage
Relocating inactive or dead files may include:	electronic (email, internet access, diskette, tape, CD-ROM) microfilm photographic material printed material

Unit Sector(s)

Unit sector

Competency field

Competency field	Knowledge Management - Information Management

Co-requisite units

Co-requisite units

BSBINM301A Organise workplace information

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to gather, organise and apply workplace information in the context of an organisation's work processes and knowledge management systems. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who are skilled operators and apply a broad range of competencies in various work contexts. They may exercise discretion and judgement using appropriate theoretical knowledge of information management to provide technical advice and support to a team.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Collect and assess information	1.1. Access product and service information in accordance with organisational requirements 1.2. Ensure methods of collecting information are reliable and make efficient use of available time and resources 1.3. Assess information for clarity, accuracy, currency and relevance to intended tasks 1.4. Use interpersonal skills to access relevant information from teams and individuals
2. Organise information	2.1. Organise information in a format suitable for analysis, interpretation and dissemination in accordance with organisational requirements 2.2. Use appropriate technology/systems to maintain information in accordance with organisational requirements 2.3. Collate information and materials, and communicate to relevant designated persons 2.4. Identify difficulties organising and accessing information and solve collaboratively with individuals and team members 2.5. Update and store information in accordance with organisational requirements and systems
3. Review information needs	3.1. Actively seek feedback on clarity, accuracy and sufficiency of information to ensure relevance of information and system 3.2. Review the contribution of information to decision making and implement appropriate modifications to collection processes 3.3. Identify future information needs and incorporate in modifications to collection processes 3.4. Document future information needs and incorporate in modifications to reporting processes

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical skills to classify and report information literacy skills to read and understand a variety of texts; and to write, edit and proofread documents to ensure clarity of meaning, accuracy and consistency of information problem-solving skills to deal with information which is contradictory, ambiguous, inconsistent or inadequate technology skills to display information in a format suitable to the target audience.
Required knowledge
key provisions of relevant legislation from all forms of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws occupational health and safety (OHS) methods for checking validity of information and its sources organisational recordkeeping/filing systems, security procedures and safe recording practices policies and procedures relating to distribution of workplace information, and legal and ethical obligations.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: providing accurate information for defined purposes systematic maintenance and handling of data and documents using business technology to manage information knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of information documents found in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of organisational recordkeeping/filing systems analysis of how information and materials were communicated to relevant people review of documentation outlining future information needs.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBWRT301A Write simple documents general administration units other information management units.

Range Statement

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.
Information may include:	computer databases (e.g. library catalogue, customer records) computer files (e.g. letters, memos and other documents) correspondence (e.g. faxes, memos, letters, email) financial figures forms (e.g. insurance forms, membership forms) invoices (e.g. from suppliers, to debtors) personnel records (e.g. personal details, salary rates) production targets sales records (e.g. monthly forecasts, targets achieved)
Organisational requirements may include:	code of conduct/code of ethics information protocols legal and organisational policies, guidelines and requirements management and accountability channels OHS policies, procedures and programs procedures for updating records quality assurance and/or procedures manuals security and confidentiality requirements
Methods of collecting information may include:	checking research provided by others checking written material including referrals and client files classification tools individual research information from other organisations interviews with colleagues/customers observation and listening previous file records questioning (in person or indirect) recruitment applications and other forms
Interpersonal skills may include:	consultation methods, techniques and protocols networking seeking feedback from group members to confirm understanding summarising and paraphrasing using appropriate body language
Format may include:	adding headers and footers incorporating graphics and pictures inserting symbols using legends using a particular software application using tables and charts
Technology may include:	answering machine computer email fax machine internet/extranet/intranet photocopier shredder telephone
Systems may include:	information management systems knowledge management systems record management systems
Designated persons may include:	clients colleagues committee external agencies line management statutory bodies supervisor
Feedback may include:	audit documentation and reports comments from clients and colleagues customer satisfaction questionnaires quality assurance data returned goods

Unit Sector(s)

Unit sector

Competency field

Competency field	Knowledge Management - Information Management

Co-requisite units

Co-requisite units

BSBINM401A IMPLEMENT WORKPLACE INFORMATION SYSTEM

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to implement the workplace information system. It involves the identification, acquisition, initial analysis and use of appropriate information, which plays a significant part in the organisation's effectiveness. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	Frontline managers play a significant role in contributing to the organisation's effectiveness in identifying, acquiring, analysing and using appropriate information. At this level, work will normally be carried out within routine and non routine methods and procedures, which require planning and evaluation, leadership and guidance of others, and some discretion and judgement.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify and source information needs	1.1. Determine and locate information required by teams 1.2. Acquire and review information held by the organisation to determine suitability, accessibility, currency and reliability according to organisational policies
2. Collect, analyse and report information	2.1. Collect information, which is adequate and relevant to the needs of teams, in a timely manner 2.2. Ensure information is in a format suitable for analysis, interpretation and dissemination 2.3. Analyse information to identify and report relevant trends and developments in terms of the needs for which it was acquired
3. Implement information systems	3.1. Implement management information systems effectively to store, retrieve and regularly review data for decision making purposes 3.2. Use technology available in the work area to manage information effectively 3.3. Submit recommendations for improving the information system to designated persons and/or groups
4. Prepare for information system changes	4.1. Collect information about information system future needs in consultation with colleagues, including those who have a specialist role in resource management 4.2. Ensure estimates of information system future needs reflect the organisation's business plans, and customer and supplier requirements 4.3. Support proposals to secure resources by clearly presenting submissions that describe realistic options, benefits, costs and outcomes 4.4. Prepare team members to work with new technology and information system changes

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to work with information, and to research and present information in ways that are appropriate to the work team technology skills to work with a range of information systems.
Required knowledge
information management systems and technology that would be associated with the workplace such as: budgets and financial management systems customer information software or records databases personal digital assistant (PDA) product and service information project management software record management systems spreadsheets.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: analysis of the information that is required for the effective functioning of the team's work together knowledge of the range of information systems that are, or should be, available in the workplace ability to recognise what information system changes and improvements will be required in the future.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: demonstration of techniques in working with information management systems direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate oral or written questioning to assess knowledge of relevant technology review of documentation analysing information trends and developments written reports on future information system needs review of preparation undertaken for team members to work with new technology and information system changes.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Certificate IV in Frontline Management.

Range Statement

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.
Information may include:	archived, filed and historical background data continuous improvement and quality assurance data data available internally or externally data shared and retrieved in various forms such as in writing or verbally, electronically or manually financial and contractual data marketing and customer-related data organisational performance data planning and organisational documents policies and procedures
Organisational policies may include:	guidelines for decision making throughout the organisation that link the formulation of strategy with its implementation sets of accepted actions approved by the organisation Standard Operating Procedures
Technology may include:	computerised systems and software such as databases, project management and word processing telecommunications devices any other technology used to carry out work roles and responsibilities
Designated persons and/or groups may include:	groups designated in workplace policies and procedures managers or supervisors with management roles and responsibilities concerning information systems other stakeholders accessing the information system such as customers and service providers other work groups or teams whose work will be affected by the system
Colleagues may include:	employees at the same level or more senior managers occupational health and safety committee members and other specialists people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities team members
Business plans may include:	cash flow projections long-term budgets/plans operational plans short-term budgets/plans spreadsheet-based financial projections targets or key performance indicators for production, productivity, wastage, sales, income and expenditure

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBINM501A Manage an information or knowledge management system

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to organise learning to use an information or knowledge management system and to manage the use of the system. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to managers who have responsibility for seeing that key information and corporate knowledge are retained, accessible to others and improve business outcomes. The unit does not address the requirement to select the technical system (software or hardware), which is seen as the role of an information technology specialist, although in some smaller organisations this may be a part of the manager's role.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Organise learning to use information or knowledge management system	1.1. Identify learning needs of relevant personnel and stakeholders for input into, and use of, an information or knowledge management system 1.2. Identify and secure human, financial and physical resources required for learning activities to use an information or knowledge management system 1.3. Organise and facilitate learning activities 1.4. Promote and support use of the system throughout the organisation 1.5. Monitor and document effectiveness of learning activities
2. Manage use of information or knowledge management system	2.1. Ensure implementation of policies and procedures for the information or knowledge management system are monitored for compliance, effectiveness and efficiency 2.2. Address implementation issues and problems as they arise 2.3. Monitor integration and alignment with data and information systems 2.4. Collect information on achievement of performance measures 2.5. Manage contingencies such as system failure or technical difficulties by accessing technical specialist help as required
3. Review use of information or knowledge management system	3.1. Analyse effectiveness of system and report on strengths and limitations of the system 3.2. Review business and operational plan and determine how effectively the system is contributing to intended outcomes 3.3. Make recommendations for improvement to system, policy or work practices

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical and problem-solving skills to ensure the system is working in accordance with organisational expectations and to deal with contingencies technology skills to work with and manage the use of the information or knowledge management system.
Required knowledge
legislation, codes of practice and national standards, for example: privacy and confidentiality legislation freedom of information legislation AS 5037:2005 Knowledge management - A guide organisational policies and procedures, for example: records management information management customer service commercial confidentiality organisational operations, and existing data and information systems.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: analysis of the strengths and weaknesses of information or knowledge management system/s and evaluation of suitability for a particular work or organisational context knowledge of relevant legislation, codes of practice and national standards.
Context of and specific resources for assessment	Assessment must ensure: access to system access to system user feedback.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: assessment of written reports reviewing and evaluating information or knowledge management systems direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of presentations oral or written questioning to assess knowledge of relevant organisational policies and procedures review of identified learning needs personnel and stakeholders regarding the information or knowledge management system evaluation of monitoring and documentation about the effectiveness of learning activities analysis documentation reporting on the strengths and limitations of the system review of recommendations made for improvements to the system, policy or work practices.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Diploma of Management.

Range Statement

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 personnel include:	managers, leaders, supervisors and coordinators owners staff, team members and colleagues
Stakeholders include:	clients and customers employee representatives funding bodies industry, professional and trade associations regulatory bodies and authorities sponsors tenderers, suppliers and contractors
Information or knowledge management is defined as:	equipment, strategies, methods, activities and techniques used formally and informally by individuals and the organisation to identify, collect, organise, store, retrieve, analyse, share and draw on information and knowledge valuable to the work of the organisation
An information or knowledge management system:	comprises policies, protocols, procedures and practices to manage information or knowledge within the organisation and among relevant stakeholders
Learning activities include:	coaching and mentoring programs help desks information sessions, briefings, workshops and training programs paper-based or electronic (including intranet) learning opportunities use of expert workers such as coaches and mentors to help other personnel use the system
Policies and procedures for the information or knowledge management system cover:	complying with legislative requirements (such as privacy, confidentiality and defamation requirements) and other policies and procedures content guidelines ensuring accuracy and relevance of knowledge input into the system mechanisms, formats and styles of input to system, including appropriate alternative formats for people with a disability permissions for input removing out-of-date, inaccurate and content that is no longer relevant selecting, maintaining and disposing of knowledge in the system sharing knowledge in the system
Performance measures include:	key performance indicators other systems and measures to enable assessment of how, when, where and why outcomes are being achieved performance objectives performance standards (including codes of conduct) qualitative or quantitative mechanisms to measure individual performance

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBINM601A Manage knowledge and information

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to develop and maintain information processing systems to support decision making, and to optimise the use of knowledge and learning throughout the organisation. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to people working in management roles who have responsibility for ensuring that critical knowledge and information are readily available to review the organisation's performance and to ensure its effective functioning. Knowledge and information can include business performance data, customer feedback, statistical data and financial data.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Obtain information relevant to business issues	1.1. Review staff and customer feedback and business performance data 1.2. Identify, define and analyse business problems and issues 1.3. Identify information required to reach a decision on problems/issues 1.4. Source and gather reliable information 1.5. Test information for reliability and validity, and reject where contradictory or ambiguous 1.6. Utilise formal and informal networks to access corporate knowledge/memory not held in formal systems and review appropriately
2. Analyse information and knowledge	2.1. Ensure objectives for analyses are clear, relevant and consistent with the decisions required 2.2. Identify patterns and emerging trends correctly and interpret as to cause and effect 2.3. Utilise statistical analyses and interpretation where appropriate 2.4. Undertake sensitivity analysis on any proposed options 2.5. Ensure documentation reflects a logical approach to the evaluation of the evidence and conclusions drawn 2.6. Adjust management information systems/decision support systems to meet information processing objectives
3. Take decisions on business issues identified	3.1. Ensure sufficient valid and reliable information/evidence is available to support a decision 3.2. Utilise risk management plans to determine acceptable courses of action 3.3. Utilise appropriate quantitative methods to assist decision making 3.4. Consult specialists and other relevant groups and individuals 3.5. Ensure decisions taken are within the delegation/accountability of the group/individual responsible 3.6. Make decisions in accordance with organisational guidelines and procedures 3.7. Ensure decisions taken are consistent with organisational objectives, values and standards 3.8. Ensure decisions are taken in a timely manner
4. Disseminate information to the organisation	4.1. Ensure advice/information needs are documented and are specific to location, format and time line requirements 4.2. Document information and update databases regularly 4.3. Design and test systems to meet information requirements of decision makers 4.4. Ensure information is up-to-date, accurate, relevant and sufficient for the recipient 4.5. Develop communication plans and disseminate information 4.6. Adhere to confidentiality/privacy policies in the transmission/release of information/advice 4.7. Review and update communication plans regularly 4.8. Utilise technology which provides optimum efficiency and quality 4.9. Maintain corporate knowledge and ensure security

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical skills to identify improvement opportunities in relation to the services/products delivered internally or concepts/ideas in area of expertise communication and consultation skills to ensure all relevant groups and individuals are advised of what is occurring and are provided with an opportunity for input quantitative and qualitative research skills to locate and review relevant data and information technology skills to consider various software and hardware options for storing and accessing data and information.
Required knowledge
new technologies and their suitability to knowledge and information management risk management.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: documentation which tracks a particular problem/issue through information gathering and analysis, decision making and taking, and dissemination to relevant groups and individuals development and utilisation of relevant information storage and retrieval systems, as well as accessing informal knowledge and information from informal networks within the organisation knowledge of new technologies and their suitability to knowledge and information management.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: assessment of written reports on knowledge management and information management direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate oral or written questioning to assess knowledge of information management systems review of documentation identifying, defining and analysing business problems and issues evaluation of communication plans evaluation of the transmission/release of information/advice in terms of adhering to confidentiality/privacy policies.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Advanced Diploma of Management.

Range Statement

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.
Statistical analyses may include:	correlation calculations long-term trend analyses probability assessment regulation analyses short to medium-term trend analyses
Sensitivity analyses means:	applying 'what if' scenarios to available options
Management information systems means:	formal systems for collecting, storing and synthesising information to be used in management decision making
Decision support systems are:	management information systems which include some form of computer-based assistance to decision making (expert systems)
Risk management means:	process of identification of potential negative events and the development of plans to mitigate or minimise the likelihood or consequences of the negative event if it occurs
Quantitative methods may include:	dynamic programming linear programming queuing theory simulation transportation methodology
Relevant groups and individuals means:	those personnel who have knowledge about the issue being dealt with and the expertise to assist the decision making process
Research may include:	focus groups group interviews individual interviews surveys
Communication plans means:	structured program for the dissemination of information and the receipt of feedback information from individuals relevant to the process or activity
Technology may include:	audio-visual media internet intranet print media radio telephone television
Corporate knowledge may include:	copyright intellectual property technology

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBINN301A Promote innovation in a team environment

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to be an effective and pro active member of an innovative team. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies individuals who play a pro active role in demonstrating, encouraging or supporting innovation in a team environment. The individual may be a team participant or a team leader. The team may 'make itself' or be constructed by others. It may have core members and members who participate at certain times or for particular purposes. It may be permanent or temporary, or come together at different times to work on specific projects. The team could consist of a team of contractors/freelancers, permanent staff, clients and service providers, or any combination of these groups. It may operate within an organisation or across several organisations - or simply across a group of individuals. The key focus of the unit is on what makes for an innovative team, what keeps it working well, how the structure of work can make a difference and what skills and knowledge are needed to maximise opportunities for innovation. Where a greater focus on team leadership is required this unit should be combined with units such as BSBLED401A Develop teams and individuals.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Create opportunities to maximise innovation within the team	1.1. Evaluate and reflect on what the team needs and wants to achieve 1.2. Check out information about current or potential team members' work in the context of developing a more innovative team 1.3. Bring people into the team or make suggestions for team members based on what needs to be achieved and the potential for cross-fertilising ideas 1.4. Acknowledge, respect and discuss the different ways that different people may contribute to building or enhancing the team
2. Organise and agree effective ways of working	2.1. Jointly establish ground rules for how the team will operate 2.2. Agree and communicate responsibilities in ways that encourage and reinforce team-based innovation 2.3. Agree and share tasks and activities to ensure the best use of skills and abilities within the team 2.4. Plan and schedule activities to allow time for thinking, challenging and collaboration 2.5. Establish personal reward and stimulation as an integral part of the team's way of working
3. Support and guide colleagues	3.1. Model behaviour that supports innovation 3.2. Seek external stimuli and ideas to feed into team activities 3.3. Pro-actively share information, knowledge and experiences with other team members 3.4. Challenge and test ideas within the team in a positive and collaborative way 3.5. Pro-actively discuss and explore ideas with other team members on an ongoing basis
4. Reflect on how the team is working	4.1. De-brief and reflect on activities and on opportunities for improvement and innovation 4.2. Gather and use feedback from within and outside the team to generate discussion and debate 4.3. Discuss the challenges of being innovative in a constructive and open way 4.4. Take ideas for improvement, build them into future activities and communicate key issues to relevant colleagues 4.5. Identify, promote and celebrate successes and examples of successful innovation

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to work collaboratively as part of a team, to provide guidance and support to others, and to participate in open and constructive discussions creative thinking skills to generate, explore, test and challenge ideas learning skills to stretch boundaries of own knowledge and skills literacy skills to analyse a wide range of information from varied sources planning and organisational skills to participate in the effective allocation of work in a team context problem-solving skills to work constructively to overcome issues and challenges of both a practical and conceptual nature and to make ideas become realities self-management skills to take a pro-active team role and to reflect on own performance in modelling and encouraging behaviour that supports innovation.
Required knowledge
barriers to innovation that can occur within a team and broader barriers that sometimes hinder innovation broad concepts of innovation including what innovation is, different types of innovation and the benefits of innovation characteristics of teams that are more likely to be innovative and characteristics of broader environments that support and encourage innovation different roles that people may play within a team, how this impacts on the way a team works and what it might achieve group dynamics in a team.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: active participation in a team where the team takes a pro-active and considered approach to innovation and innovative practice collaborative and open communication within the team knowledge and understanding of the internal and external factors that contribute to a team becoming and remaining innovative.
Context of and specific resources for assessment	Assessment must ensure: demonstration of skills as part of a team.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate direct observation of team interactions evaluation of reports by the candidate or the team (could be oral or written) discussing the ideas, challenges and opportunities associated with teams, and how they can be more innovative evaluation of feedback from other people in the team about the candidate's communication approaches and abilities oral or written questioning to assess knowledge of the characteristics of innovative teams, innovation concepts more broadly and they ways in which innovation can be encouraged review of jointly established 'groundrules' for how the team will operate.
Guidance information for assessment	Innovation does not occur in isolation. Holistic assessment with other units relevant to the industry sector, workplace and job role is highly recommended.

Range Statement

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.
What the team needs and wants to achieve may relate to:	addressing particular customer feedback conceiving and implementing a particular project developing new services or products generating ongoing ideas within the work unit improving budgetary performance improving or changing work conditions new ideas that impact beyond the workplace (e.g. that have a broader social or community impact)
Information about current or potential team members' work may relate to:	interests lifestyle preferences past jobs technical strengths work preferences working styles
Different ways that different people may contribute may relate to individual strengths around:	creating positive energy within the team fundamental literacy strengths (e.g. particularly strong in visual literacy, written or spoken communication) generating ideas networks or spheres of influence particular ways of thinking powers of persuasion problem-solving capacities specific technical skills or knowledge
Ground rules may relate to:	boundaries or lack of boundaries for team activities and ideas confidentiality copyright, moral rights or intellectual property regularity of communication key roles and responsibilities time lines ways of communicating
Team-based innovation may be encouraged through:	accessing training and learning opportunities enough but not too much guidance and structure equitable sharing of workload follow-through with ideas supportive communication
Behaviour that supports innovation may include being:	collaborative equitable fair fun hardworking reflective responsible sympathetic
External stimuli and ideas might be from:	Australia or overseas colleagues outside of the team family and friends internet journals networks or technical experts other organisations
Challenges of being innovative may relate to:	budgetary or other resource constraints competing priorities organisational culture problems with breaking old patterns of behaviour or thinking time pressures

Unit Sector(s)

Unit sector

Competency field

Competency field	Creativity and Innovation - Innovation

Co-requisite units

Co-requisite units

BSBINN502A Build and sustain an innovative work environment

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to create an environment that enables and supports the application of innovative practice. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals working in leadership or management roles in any industry or community context. The individual could be employed by the organisation, but may also be an external contractor, the leader of a cross organisation team or of a self formed team of individuals. The work group could be permanent or temporary in nature. The unit focuses on the skills and knowledge required to develop and implement a holistic approach to the integration of innovation across all areas of work practice. It also acknowledges the importance of wider contextual evaluation for potential innovations to ensure their value and benefit.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Lead innovation by example	1.1. Make innovation an integral part of leadership and management activities 1.2. Demonstrate positive reception of ideas from others and provide constructive advice 1.3. Establish and maintain relationships based on mutual respect and trust 1.4. Take considered risks to open up opportunities for innovation 1.5. Regularly evaluate own approaches for consistency with the wider organisational or project context
2. Establish work practices that support innovation	2.1. Consult on and establish working conditions that reflect and encourage innovative practice 2.2. Introduce and maintain workplace procedures that foster innovation and allow for rigorous evaluation of innovative ideas 2.3. Facilitate and participate in collaborative work arrangements to foster innovation 2.4. Build and lead teams to work in ways that maximise opportunities for innovation
3. Promote innovation	3.1. Acknowledge suggestions, improvements and innovations from all colleagues 3.2. Find appropriate ways of celebrating and promoting innovation 3.3. Promote and reinforce the value of innovation according to the vision and objectives of the organisation or project 3.4. Promote and support the evaluation of innovative ideas within the wider organisational or project context
4. Create a physical environment which supports innovation	4.1. Evaluate the impact of the physical environment in relation to innovation 4.2. Collaborate with colleagues about ideas for enhancing the physical work environment before taking action 4.3. Consider potential for supporting innovation when selecting physical resources and equipment 4.4. Design, fit-out and decorate workspaces to encourage creative mindsets, collaborative working and the development of positive workplace relationships
5. Provide learning opportunities	5.1. Pro-actively share relevant information, knowledge and skills with colleagues 5.2. Provide or encourage formal and informal learning opportunities to help develop the skills needed for innovation 5.3. Create opportunities in which individuals can learn from the experience of others

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication, consultation and negotiation skills to model and lead, open and collaborative relationships comprehension skills to interpret and develop information that may deal with complex ideas and relate to issues both within and outside a given workplace context planning and organisational skills to implement wide-ranging practical processes and procedures that support innovation problem-solving skills to assess and respond to challenges and risks around innovation at an operational management level self-management and learning skills to evaluate and enhance personal effectiveness, and to promote a culture of ongoing learning and development.
Required knowledge
benefits of providing coaching and learning opportunities in relation to innovation concept of innovation, what it is and what it means for different people either working independently or within an organisation context for innovation in the relevant workplace context including core business values, overall objectives, broader environmental context and the need to ensure the value and benefit of innovative ideas and projects different ways of rewarding performance factors and tools that can motivate individuals to use creative thinking and apply innovative work practices legislative framework that impacts on operations in the relevant workplace context management principles and leadership styles, including the impact of different approaches on innovation typical challenges and barriers to innovation within teams and organisations, and ways of overcoming these ways in which workplace climate can affect individual attitudes and performance.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: establishment of procedures and practices (for a project or a workplace) which support and foster innovative work practice and include sound evaluation processes modelling of behaviour that supports innovative work practice knowledge and understanding of the role of leaders and managers in encouraging innovation, and the issues and challenges associated with building and sustaining an innovative work environment.
Context of and specific resources for assessment	Assessment must ensure: involvement of a team for which the candidate provides leadership and guidance.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate evaluation of outcomes and processes from activities managed by the candidate, particularly in relation to how innovation and innovative practice was encouraged and supported oral or written questioning to assess knowledge of ways that innovation can be fostered and the typical challenges and barriers to innovation.
Guidance information for assessment	Innovation does not occur in isolation. Holistic assessment with other units relevant to the industry sector, workplace and job role is highly recommended.

Range Statement

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.
Leadership and management activities may include:	people management practices planning processes regular management meetings review processes
Risks may include:	budgetary issues challenging changes in relationships, work practices and general workplace climate unforseen impacts of innovative ideas
Working conditions may include:	family-friendly leave entitlements flexible working hours social leave study leave time provided for coming up with ideas
Workplace procedures may relate to:	briefing processes client relations performance management project management staff meetings training
Evaluation of innovative ideas may relate to:	analysing consistency with overall goals, values or vision assessing resource requirements and practicalities assessing the potential to find 'champions' or supporters evaluating the external factors that may impact on the idea exploring the implications of ideas that may stretch or change existing ways of doing things
Collaborative work arrangements might be:	cross section vertical teams within a section working with supplier organisations or partner organisations
Ways that maximise opportunities for innovation may relate to:	collaborating collecting data creative thinking future scanning getting feedback making suggestions networking
Ways of celebrating and promoting innovation may include:	congratulating the project team ensuring management acknowledgment providing a newsletter story about the idea using the idea to help foster other ideas well-planned group incentive schemes
Impact of the physical environment may relate to:	eating areas extent to which design or style links with declared philosophies or objectives external areas general ambience of the work environment location of different people presence and ambience of relaxation areas style of dÃ©cor use of creative messages or images in the workplace workspace design and dÃ©cor workstation arrangements and opportunities for interaction
Formal and informal learning opportunities may include:	coaching conferences formal training courses/programs information seminars job rotation mentoring online learning

Unit Sector(s)

Unit sector

Competency field

Competency field	Creativity and Innovation - Innovation

Co-requisite units

Co-requisite units

BSBITS401B Maintain business technology

Modification History

Release	Comments
Release 1	This version first released with BSB07 Business Training Package version 6.0. Revised unit. Required skills updated to focus on learning and development practices and compliance with policy and procedures. Replaces BSBITS401A Maintain business technology

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to maintain the effectiveness of business technology in the workplace. It includes maintaining existing technology and planning for future technology requirements.

Application of the Unit

This unit applies to individuals with a broad knowledge of business technology who contribute well developed skills in creating solutions to maintenance and upgrade issues with existing technology. They may have responsibility to provide guidance or to delegate aspects of these tasks to others.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Maintain performance of hardware and software	1.1 Monitor and evaluate system effectiveness to ensure it meets organisational and system requirements 1.2 Use operating system, drive and disk structure, reports and files to identify performance problems 1.3 Maintain disk drives and peripherals according to manufacturers’ and organisational requirements 1.4 Replace consumables in accordance with manufacturers’ and organisational requirements
2. Provide basic system administration	2.1 Carry out system backup procedure at regular intervals according to organisational and system requirements 2.2 Install and operate software applications in accordance with developers’ and organisational requirements 2.3 Maintain and update security access procedures in line with organisational requirements 2.4 Ensure that licence for use of software is used, checked and recorded in accordance with organisational requirements 2.5 Regularly maintain and update virus programs in accordance with organisational requirements
3. Identify future technology requirements	3.1 Maintain knowledge of current and new technology by regularly accessing sources of information 3.2 Identify and develop improved technology systems using feedback from clients and colleagues 3.3 Assess existing technology against newly available technology to determine future needs and priorities 3.4 Identify and select new technologies to achieve and maintain continuous organisational development 3.5 Obtain management and budget approval for new selected technologies

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

communication skills to explain the operation and troubleshooting of technology in the work environment

literacy skills to interpret and evaluate the purposes and objectives of various uses of technology; to display logical organisation of written information

problemsolving skills to address routine and nonroutine faults with hardware and software

research and analytical skills to analyse and identify organisation’s future technology requirements.

Required knowledge

costs and benefits of technology maintenance strategies

general features and capabilities of current industry accepted hardware and software products

principles of environmental sustainable practice in implementing business technology

importance of backup and security procedures; maintenance and diagnostic procedures; licensing, installation and purchasing procedures

key provisions of relevant legislation from all forms of government that may affect aspects of business operations, such as:

antidiscrimination legislation

ethical principles

codes of practice

privacy laws

environmental issues

occupational health and safety (OHS).

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: installing software and hardware organising and accessing software, materials and consumables maintaining technology security and maintenance systems knowledge of costs and benefits of technology maintenance strategies.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources access to examples of technology maintenance and security procedures.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of onthejob performance by the candidate analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of general features and capabilities of current industry accepted hardware and software products.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other information and communications technology or general administration units.

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.

Organisational and system requirements may include:	backup procedures Code of Conduct ethical standards legal and organisational policy/guidelines and requirements maintenance of customised software OHS policies, procedures and programs quality assurance and/or procedures manuals register of licenses restore procedures security and confidentiality procedures software licence documentation storage of information technology documentation storage retrieval and type of product licenses updating of virus protection systems.
Disk drive and peripherals maintenance may include:	backing up files before major maintenance checking hard drive for errors cleaning dust from internal and external surfaces creating more free space on the hard disk defragmenting the hard disk deleting unwanted files reviewing programs using uptodate antivirus programs.
Consumables may include:	disks magnetic tape and cassettes print heads print media printer ribbons and cartridges.
Software may include:	accounting applications commercial software applications database applications internet/intranet/extranet related programs organisationspecific software presentation applications spreadsheet applications word processing applications.
Technology may include:	client services computers data transfer devices modems peripherals, including: printers, scanners, tape cartridges speakers, multimedia kits personal computer, modems input equipment such as mouse, touch pad, keyboard, pens mobile phones, palmtops and personal digital assistants (PDAs), laptops and desktop computers Bluetooth devices, universal serial bus (USB), Firewire (IEEE 1394) photocopiers printers scanners software.
Sources of information may include:	computer hardware manufacturers computer magazines and journals computer software designers industry associations internal/external clients internet retail outlets seminars, workshops and training sessions trade fairs.
Improved technology systems may include:	access protocols cable data transmissions delivery and installation systems hardware upgrades implementing a new system maintenance options multimedia networking options new hardware new software resource usage monitoring software upgrades environmentally sustainable design practices.

Unit Sector(s)

Information and Communications Technology – IT Support

Custom Content Section

Not applicable.

BSBITU203A Communicate electronically

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to send, receive and manage electronic mail (email), as well as to collaborate online using chat rooms, intranets and instant messaging. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who use business technology to perform a range of routine tasks to communicate with co workers, customers or others. The individual will use a limited range of practical skills and fundamental knowledge in a defined context under direct supervision or with limited individual responsibility.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Implement procedures to send and receive electronic mail	1.1. Log in to software for sending and receiving email in accordance with organisational requirements 1.2. Check outgoing email for accuracy and ensure any required attachments are prepared, in accordance with organisational and service provider requirements 1.3. Identify urgent, confidential, personal, suspicious or potentially dangerous email and take appropriate actions 1.4. Deal with returned email in accordance with organisational policies and procedures
2. Manage electronic mail	2.1. Set security levels and/or filters for incoming email in accordance with organisational requirements 2.2. Create and maintain individual mailboxes in accordance with organisational requirements 2.3. Store email and/or attachments in accordance with organisational requirements 2.4. Empty inboxes and archive or permanently delete in accordance with organisational requirements 2.5. Prepare and maintain electronic mailing lists in accordance with organisational requirements
3. Collaborate online	3.1. Identify software to be used in collaboration 3.2. Ensure online collaboration is undertaken in accordance with organisational policy, procedures and net etiquette (netiquette) 3.3. Respond to posts or communications in accordance with agreed parameters, organisational requirements and netiquette

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to request advice, to receive feedback and to work with a team literacy skills to identify work requirements; to understand and process basic, relevant workplace information; and to draft simple correspondence problem-solving skills to solve routine technology problems.
Required knowledge
different methods of electronic communication key provisions of relevant legislation from all forms of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws occupational health and safety.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: sending and receiving email for a range of purposes attaching and removing documents to email using software applications to collaborate online knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources access to software applications likely to be used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of electronic communication methods and tools review of attachments prepared for email review of electronic mailing lists evaluation of postings and responses to online discussions.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: general administration units other IT use units.

Range Statement

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.
Software may include:	mobile or wireless software applications: personal digital assistants (PDA) mobile phones text messaging (SMS/TXT) multimedia messaging (MMS) internet relay chat (IRC) personal computer-based software applications: email applications web-based email services chat applications internet discussion groups/boards/chat rooms intranet discussion groups/boards/chat rooms
Organisational requirements may include:	carbon copies or blind carbon copies concise, relevant subject line electronic signature form of address formality/informality of language, tone and structure including original message in the reply length of emails (i.e. short and to the point) net ethics net etiquette(netiquette) requesting read receipt sender's name and address
Checking outgoing email for accuracy may include checking:	clarity of intended meaning completeness content grammar punctuation recipient's address spelling structure
Attachments may include:	PDFs pictures spreadsheets word processed documents any electronic file
Suspicious or potentially dangerous email may include:	attachments email where sender is unknown, and subject line is enticing and/or personal (e.g. urging the receiver to open immediately) particular file extensions spam (unsolicited commercial email or junk email) unsolicited email containing viruses
Dealing with returned email may include:	checking email address checking size of attachment/s re-sending sending message by other means e.g. facsimile, post telephoning addressee
Storing email may include:	email application software paper-based filing system specialised recordkeeping, spreadsheet or database software
Mailing lists may include:	database or spreadsheet records electronic address books word processing tables or data files
Online collaboration may include:	chat rooms email communications instant messaging intranet
Net etiquette may include:	accepted (not mandated) rules for being a good net citizen (netizen) adjust to the style and tone of discussion groups be forgiving of other's mistakes do not abuse your power if you would not do it in real life do not do it in cyberspace keep flames under control (flaming is making personal attacks on others) look good online (spelling, grammar, and have something worth saying) protocols for discussion groups remember you are dealing with real people not computers respect copyright respect other people's privacy respect other's time and bandwidth share expert knowledge

Unit Sector(s)

Unit sector

Competency field

Competency field	Information and Communications Technology - IT Use

Co-requisite units

Co-requisite units

BSBITU305A Conduct online transactions

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to undertake a range of online transactions, including banking, buying and selling products and services. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who are skilled operators and apply a broad range of competencies in various work contexts. They may exercise discretion and judgement using appropriate theoretical knowledge of conducting online transactions to provide technical advice and support to a team.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify and investigate online service provider	1.1. Undertake online research to identify suppliers of required products/services 1.2. Assess service provider confidentiality, security and privacy facilities in accordance with individual and organisational requirements 1.3. Assess potential products/services for authenticity
2. Perform online transactions	2.1. Confirm organisational requirements for products/services to be obtained 2.2. Ensure authentication information is secured in accordance with organisational requirements 2.3. Use appropriate online functions to obtain required products/services 2.4. Report any difficulties in accessing or using online facilities to the service provider 2.5. Complete transaction and ensure that products/services are received in accordance with terms of online transaction
3. Maintain records of online transactions	3.1. Maintain records of transactions in accordance with organisational policy, procedures and level of authority 3.2. Compare organisational records with online records and deal with irregularities according to organisational policy and procedures
4. Review online transactions	4.1. Review obtained products/services rendered to determine quality, timeliness and level of customer service in relation to advertised profile 4.2. Make recommendations regarding continued or future use of online service provider, as supported by transaction history

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to negotiate with online service provider/s. literacy skills to read and analyse information for its relevance and sufficiency, and to follow policies and procedures numeracy skills to work with and evaluate monetary figures technology skills to operate computer and software appropriate to transaction being performed.
Required knowledge
key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws occupational health and safety policies and procedures relating to use of the internet and online purchasing service provider requirements legal and ethical requirements relating to a range of online transactions.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: identification and selection of appropriate services to meet defined needs use of appropriate security considerations knowledge of policies and procedures relating to the use of the internet and online purchasing.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of legal and ethical requirements relating to a range of online transactions review of recommendations made regarding continued or future use of online service provider.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other information and communications technology units.

Range Statement

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.
Suppliers may include:	banks or other financial institutions e-auction e-brokerage service e-mail e-procurement service e-shop third party marketplace
Products/services may include:	financial services goods insurance loans shares
Confidentiality, security and privacy may include:	access to independent reviews of financial services such as: Australian Competition and Consumer Commission (ACCC) Financial Planning Association of Australia (FPA) authentication services disclaimers firewall protection jurisdiction level of encryption limit of liability personal identification number (PIN) physical site security of web server receipting terms and conditions of website use use of 'cookies' - small files automatically downloaded from a web server to the computer of someone browsing a website - information stored in cookies can be accessed any time computer returns to the site user name and password warranties

Unit Sector(s)

Unit sector

Competency field

Competency field	Information and Communications Technology - IT Use

Co-requisite units

Co-requisite units

BSBITU306A Design and produce business documents

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to design and produce various business documents and publications. It includes selecting and using a range of functions on a variety of computer applications. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who possess fundamental skills in computer operations and keyboarding. They may exercise discretion and judgement using appropriate theoretical knowledge of document design and production to provide technical advice and support to a team.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Select and prepare resources	1.1. Select and use appropriate technology and software applications to produce required business documents 1.2. Select layout and style of publication according to information and organisational requirements 1.3. Ensure document design is consistent with company and/or client requirements, using basic design principles 1.4. Discuss and clarify format and style with person requesting document/publication
2. Design document	2.1. Identify, open and generate files and records according to task and organisational requirements 2.2. Design document to ensure efficient entry of information and to maximise the presentation and appearance of information 2.3. Use a range of functions to ensure consistency of design and layout 2.4. Operate input devices within designated requirements
3. Produce document	3.1. Complete document production within designated time lines according to organisational requirements 3.2. Check document produced to ensure it meets task requirements for style and layout 3.3. Store document appropriately and save document to avoid loss of data 3.4. Use manuals, training booklets and/or help-desks to overcome basic difficulties with document design and production
4. Finalise document	4.1. Proofread document for readability, accuracy and consistency in language, style and layout prior to final output 4.2. Make any modifications to document to meet requirements 4.3. Name and store document in accordance with organisational requirements and exit the application without data/loss damage 4.4. Print and present document according to requirements

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
keyboarding and computer skills to complete a range of formatting and layout tasks literacy skills to read and understand a variety of texts; to prepare general information and papers according to target audience; and to edit and proofread documents to ensure clarity of meaning and conformity to organisational requirements numeracy skills to access and retrieve data problem-solving skills to determine document design and production processes.
Required knowledge
appropriate technology for production requirements functions and features of contemporary computer applications organisational policies, plans and procedures organisational requirements for document design e.g. style guide.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: designing and producing a minimum of 3 completed business documents, using at least 2 software applications in the production of each document using appropriate data storage options knowledge of the functions and features of contemporary computer applications.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources access to examples of style guides and organisational procedures.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of final printed documents demonstration of techniques observation of presentations oral or written questioning to assess knowledge of software applications.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: general administration units other IT use units.

Range Statement

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.
Technology may include:	computers photocopiers printers scanners
Software may include:	accounting packages database packages presentation packages spreadsheet packages word processing packages
Business documents may include:	accounts statements client databases newsletters project reviews proposals reports web pages
Organisational requirements may include:	budgets correctly identifying and opening files legal and organisational policies, guidelines and requirements locating data log-on procedures manufacturers' guidelines occupational health and safety policies, procedures and programs quality assurance and/or procedures manuals saving and closing files security storing data
Functions may include:	alternating headers and footers editing merging documents spell checking table formatting using columns using styles
Input devices may include:	keyboard mouse numerical key pad scanner
Naming documents may include:	appropriate file type authorised access file names according to organisational procedure e.g. numbers rather than names file names which are easily identifiable in relation to the content file/directory names which identify the operator, author, section, date etc. filing locations organisational policy for backing up files organisational policy for filing hard copies of documents security
Storing documents may include:	storage in directories and sub-directories storage on CD-ROMs, disk drives or back-up systems storing/filing hard copies of computer generated documents storing/filing hard copies of incoming and outgoing facsimiles storing/filing incoming and outgoing correspondence

Unit Sector(s)

Unit sector

Competency field

Competency field	Information and Communications Technology - IT Use

Co-requisite units

Co-requisite units

BSBITU307A Develop keyboarding speed and accuracy

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to develop keyboard skills with speed and accuracy using touch typing techniques.

Application of the Unit

Application of the unit	This unit applies to individuals who work in a range of environments and are required to enter text and data with speed and accuracy. On successful completion of this unit, individuals must be assessed in accordance with the current version of AS 2708: 2001 and issued with a speed statement.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Use safe work practices	1.1. Adjust workspace, furniture and equipment to suit ergonomic requirements of the user 1.2. Ensure work organisation meets organisational and occupational health and safety (OHS) requirements for computer operation
2. Identify and develop keyboard skills	2.1. Identify and apply keyboard functions for both alpha or numeric keyboard functions 2.2. Apply touch typing technique to complete tasks 2.3. Develop speed and accuracy in accordance with workplace requirements for level of responsibility
3. Check accuracy	3.1. Proofread document carefully to identify errors 3.2. Amend document, ensure errors are corrected and complete a final accuracy check

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
keyboarding skills to enter text and numerical data literacy skills to read, proofread and edit documents numeracy skills to collate and present data, graphs and annotated references.
Required knowledge
key provisions of relevant legislation from all forms of government that may affect aspects of business operations, such as: privacy laws copyright OHS.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: producing word processed documents typing with 98% accuracy assessed under test conditions in line with the current version of AS 2708:2001 Keyboarding speed tests knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to office equipment and resources access to samples of word processed documents and organisational style guides that it is in accordance with the current version of AS 2708:2001 Keyboarding speed tests, which specifies the test material, the equipment, the environment and how to conduct and score the test that a speed statement be issued to individuals assessed as competent against the unit.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of outcomes of keyboarding speed tests review of documents for accuracy demonstration of techniques.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: word processing units other units that include requirements to enter text or numerical data.

Range Statement

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.
Ergonomic requirements may include:	avoiding radiation from computer screens chair height, seat and back adjustment document holder footrest keyboard and mouse position lighting noise minimisation posture screen position workstation height and layout
Work organisation may include:	exercise breaks mix of repetitive and other activities rest periods visual display unit (VDU) eye testing
Touch typing technique may vary according to:	level of competency of operator workplace requirements
Speed and accuracy must be:	consistent with degree of experience of operator relevant to level of responsibility

Unit Sector(s)

Unit sector

Competency field

Competency field	Information and Communications Technology - IT Use

Co-requisite units

Co-requisite units

BSBITU309A Produce desktop published documents

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to design and produce desktop published documents. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who work in a range of environments and require skills in desktop publishing. They may work as individuals providing administrative support within an enterprise, or may be technical or knowledge experts responsible for the production of their own documents.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare to produce desktop published documents	1.1. Use safe work practices including addressing ergonomic requirements and using work organisation strategies 1.2. Use energy and resource conservation techniques 1.3. Identify document purpose, audience and presentation requirements, and clarify with relevant personnel as required 1.4. Identify organisational and task requirements for desktop published documents to ensure consistency of style and image
2. Set up desktop published document	2.1. Design content structure and layout to ensure information and graphics are arranged according to related topics and logical sequences 2.2. Select appropriate formatting and create templates or master pages to ensure consistency of design and layout 2.3. Confirm layout with appropriate person
3. Create desktop published document	3.1. Prepare, format and enter required text 3.2. Import text from other applications and resolve any formatting issues 3.3. Scan or import graphics from other applications and resolve any formatting issues 3.4. Arrange text and graphics according to organisational and task requirements
4. Finalise desktop published document	4.1. Review text for possible errors and omissions, and resolve any issues 4.2. Check page order, structure and linkages 4.3. Produce completed document in required format 4.4. Name and store text documents, in accordance with organisational requirements and exit the application without information loss/damage 4.5. Prepare text documents within designated time lines and organisational requirements for speed and accuracy 4.6. Use manuals, user documentation and online help to overcome problems with document design and production

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to clarify requirements of documents culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities editing and proofreading skills to check own work for accuracy against original keyboarding skills to enter text and numerical data literacy skills to read and understand the organisation's procedures and to use models or exemplars to produce a range of documents problem-solving skills to edit documents and to resolve issues of consistency of design.
Required knowledge
energy and resource conservation techniques organisational requirements for ergonomics, work periods and breaks organisational style guides purposes, uses and functions of desktop publishing software styles and their effect on formatting, readability and appearance of document.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: knowledge of document design and layout principles producing desktop published documents.
Context of and specific resources for assessment	Assessment must ensure: access to office equipment and resources in a workplace or simulated environment access to samples of relevantworkplace desktop published documents.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of desktop published documents demonstration of techniques oral or written questioning to assess knowledge of desktop publishing software functions.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: general administration units other IT use units.

Range Statement

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.
Ergonomic requirements may include:	avoiding radiation from computer screens chair height, seat and back adjustment document holder footrest keyboard and mouse position lighting noise minimisation posture screen position workstation height and layout
Work organisation strategies may include:	exercise breaks mix of repetitive and other activities rest periods
Energy and resource conservation techniques may include:	double-sided paper use recycling used and shredded paper re-using paper for rough drafts (observing confidentiality requirements) utilising power-save options for equipment
Documents may include:	brochures calendars faxes flyers forms mail merge documents, including labels memos multi-page letters promotional material reports schedules tables
Organisational and task requirements may include:	company colour scheme company logo consistent corporate image content restrictions established guidelines and procedures for document production house styles observing copyright legislation organisation name, time, date, document title, filename or other fields in headers and footers templates
Design may include:	balance diversity relative positioning of graphics, headings and white space simplicity text flow typography
Structure and layout may include:	boxes colour columns drawing graphics headings letter and memo conventions page layout photographs typeface white space
Consistency of design and layout may include:	annotated references borders bulleted and numbered lists captions consistency with other business documents footnotes and endnotes indentations page numbers spacings font styles and point size
Naming and storing documents may include:	authorised access file and folder names which identify requirements such as the operator, author, section or date filing locations file names according to organisational procedure file names which are easily identifiable in relation to the content organisational policy for backing up files storage in folders and sub-folders organisational policy for filing hard copies of documents security and password protection storage on disk drives, USBs, CD-ROM, tape back-up to server
Designated time lines may include:	time line agreed with internal or external client time line agreed with supervisor or person requiring document organisational time line e.g. deadline requirements

Unit Sector(s)

Unit sector

Competency field

Competency field	Information and Communications Technology - IT Use

Co-requisite units

Co-requisite units

BSBITU404A Produce complex desktop published documents

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to design and produce complex desktop published documents. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals employed in a range of work environments who require well developed skills in desktop publishing. They may be individuals providing administrative support within an enterprise, or others responsible for the production of their own documents.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare to produce desktop published documents	1.1. Use safe work practices including addressing ergonomic requirements and using work organisation strategies 1.2. Use energy and resource conservation techniques 1.3. Identify document purpose, audience, presentation and final output requirements, and clarify with relevant personnel as required 1.4. Identify organisational and task requirements for desktop published documents to ensure consistency of style and image
2. Design desktop published documents	2.1. Design document to enhance readability and appearance, according to organisational and task requirements 2.2. Determine document type and assess production and design requirements 2.3. Set up and use master pages, templates and styles to ensure consistency of design and layout 2.4. Set up colour palettes according to organisational and task requirements
3. Create desktop published documents	3.1. Prepare, format and enter required text 3.2. Import text from other applications and resolve any formatting issues 3.3. Scan or import graphics from other applications and resolve any formatting issues 3.4. Use complex software functions to arrange text and graphics on page, according to organisational and task requirements
4. Finalise desktop published documents	4.1. Ensure pages. and combined graphics and text are composed correctly, to suit organisational and task requirements 4.2. Check that numerical sequencing and laydown of document is correct, to meet binding and finishing requirements 4.3. Incorporate bleed allowance in margins and borders
5. Produce desktop published documents	5.1. Review text for possible errors and omissions, and resolve any issues 5.2. Produce completed document in line with required final output 5.3. Name and store text documents, in accordance with organisational requirements and exit the application without information loss/damage 5.4. Prepare text documents within designated time lines and organisational requirements for speed and accuracy 5.5. Use manuals, user documentation and online help to overcome problems with document design and production

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to clarify requirements of documents culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities editing and proofreading skills to check own work for accuracy against original keyboarding skills to enter text and numerical data literacy skills to read and understand organisation's procedures and to use models or exemplars to produce a range of documents problem-solving skills to edit documents and to resolve issues of consistency of design.
Required knowledge
formatting styles and their effect on formatting, readability and appearance of documents organisational requirements for ergonomics, work periods and breaks, and energy and resource conservation techniques purposes, uses and functions of desktop publishing software organisational style guide.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: applying document design and layout principles producing complex desktop published documents.
Context of and specific resources for assessment	Assessment must ensure: access to office equipment and resources access to samples of desktop published documents.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of authenticated documents from the workplace or training environment demonstration of techniques in a workplace or simulated environment oral or written questioning to assess knowledge of desktop publishing software functions.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other information and communications technologyunits.

Range Statement

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.
Ergonomic requirements may include:	avoiding radiation from computer screens chair height, seat and back adjustment document holder footrest keyboard and mouse position lighting noise minimisation posture screen position workstation height and layout
Work organisation strategies may include:	exercise breaks mix of repetitive and other activities rest periods
Energy and resource conservation techniques may include:	double-sided paper use recycling used and shredded paper re-using paper for rough drafts (observing confidentiality requirements) utilising power-save options for equipment
Document purpose may include using:	call outs captions concordance files different odd and even pages document protection drawing forms with fields hyperlinks long documents linked or embedded objects mail merge data documents master documents MS WordArt multiple headers and footers multiple sections multiple users primary mail merge documents subdocuments templates
Final output may include:	electronic publishing printed document professionally printed document web services
Organisational and task requirements may include:	company colour scheme company logo consistent corporate image content restrictions established guidelines and procedures for document production house styles master pages observing copyright legislation organisation name, time, date, document title, filename or other fields in headers or footers sheet size style sheets templates
Design may include:	balance boxes colour columns diversity drawing graphics headings letter and memo conventions page layout photographs relative positioning of graphics and headings simplicity text flow typeface typography white space
Consistency of design may include:	annotated references borders bullet/ number lists captions consistency with other business documents footnotes and endnotes indentations kerning and leading page numbers spacings typeface styles and point size
Complex software functions may include:	data transfer display features embedding exporting fields form fields formulae importing index linking macros merge criteria sort criteria table of contents templates
Naming and storing text documents may include:	authorised access file or folder names which identify the operator, author, section, date filing locations file names according to organisational procedure file names which are easily identifiable in relation to the content organisational policy for backing up files storage in folders and sub-folders organisational policy for filing hard copies of documents security and password protection storage on disk drives, CD-ROM, USBs, tape or server back-up
Designated time lines may include:	time line agreed with interna or external client time line agreed with supervisor or person requiring document organisational time line e.g. deadline requirements

Unit Sector(s)

Unit sector

Competency field

Competency field	Information and Communications Technology - IT Use

Co-requisite units

Co-requisite units

BSBLED401A Develop teams and individuals

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to determine individual and team development needs and to facilitate the development of the workgroup. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals with a broad knowledge of learning and development who apply their skills in addressing development needs to meet team objectives. They may have responsibility to provide guidance or to delegate aspects of tasks to others.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Determine development needs	1.1. Systematically identify and implement learning and development needs in line with organisational requirements 1.2. Ensure that a learning plan to meet individual and group training and development needs is collaboratively developed, agreed to and implemented 1.3. Encourage individuals to self-evaluate performance and identify areas for improvement 1.4. Collect feedback on performance of team members from relevant sources and compare with established team learning needs
2. Develop individuals and teams	2.1. Identify learning and development program goals and objectives, ensuring a match to the specific knowledge and skill requirements of competency standards relevant to the industry 2.2. Ensure that learning delivery methods are appropriate to the learning goals, the learning style of participants, and availability of equipment and resources 2.3. Provide workplace learning opportunities, and coaching and mentoring assistance to facilitate individual and team achievement of competencies 2.4. Create development opportunities that incorporates a range of activities and support materials appropriate to the achievement of identified competencies 2.5. Identify and approve resources and time lines required for learning activities in accordance with organisational requirements
3. Monitor and evaluate workplace learning	3.1. Use feedback from individuals or teams to identify and implement improvements in future learning arrangements 3.2. Assess and record outcomes and performance of individuals/teams to determine the effectiveness of development programs and the extent of additional development support 3.3. Negotiate modifications to learning plans to improve the efficiency and effectiveness of learning 3.4. Document and maintain records and reports of competency according to organisational requirements

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to receive and report on feedback, to maintain effective relationships and to manage conflict culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities leadership skills to gain trust and confidence of clients and colleagues literacy skills to read, write and understand a variety of texts; and to edit and proofread documents to ensure clarity of meaning, accuracy and consistency of information negotiation skills to achieve mutually acceptable outcomes technology skills to support effective communication and presentation.
Required knowledge
key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws occupational health and safety (OHS) facilitation techniques to encourage team development and improvement organisational policies, plans and procedures career paths and competency standards relevant to the industry.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: identifying and implementing learning opportunities for others giving and receiving feedback from team members to encourage participation in and effectiveness of team creating learning plans to match skill needs knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of learning and development plans, policies and procedures examples of documents relating to diversity policies and procedures.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate analysis of responses to case studies and scenarios oral or written questioning to assess knowledge of career paths and competency standards relevant to the industry review of records and reports of competency.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: management units other learning and development units.

Range Statement

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.
Learning and development needs may include:	career planning/development coaching, mentoring and/or supervision formal/informal learning programs internal/external training provision performance appraisals personal study recognition of current competence/skills recognition work experience/exchange/opportunities workplace skills assessment
Organisational requirements may include:	access and equity principles and practices anti-discrimination and related policy business and performance plans confidentiality and security requirements defined resource parameters ethical standards goals, objectives, plans, systems and processes legal and organisational policies, guidelines and requirements OHS policies, procedures and programs quality and continuous improvement processes and standards quality assurance and/or procedures manuals
Feedback on performance may include:	formal/informal performance appraisals obtaining feedback from clients obtaining feedback from supervisors and colleagues personal, reflective behaviour strategies routine organisational methods for monitoring service delivery
Learning delivery methods may include:	conference and seminar attendance formal course participation induction involvement in professional networks on-the-job coaching or mentoring presentations/demonstrations problem-solving work experience
Equipment and resources may include:	facilities funding guest speakers technological tools and equipment time training equipment such as whiteboards and audio-visual equipment
Coaching and mentoring assistance may include:	fair and ethical practice non-discriminatory processes and activities presenting and promoting a positive image of the collective group problem-solving providing encouragement providing feedback to another team member respecting the contribution of all participants and giving credit for achievements

Unit Sector(s)

Unit sector

Competency field

Competency field	Workforce Development - Learning and Development

Co-requisite units

Co-requisite units

BSBLED501A Develop a workplace learning environment

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to encourage and support the development of a learning environment in which work and learning come together. Particular emphasis is on the development of strategies to facilitate and promote learning, and to monitor and improve learning performance. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to managers. All managers have a prominent role in encouraging, supporting and facilitating the development of a learning environment in which work and learning come together. At this level work will normally be carried out within complex and diverse methods and procedures, which require the exercise of considerable discretion and judgement, using a range of problem solving and decision making strategies.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Create learning opportunities	1.1. Identify potential formal and informal learning opportunities 1.2. Identify learning needs of individuals in relation to the needs of the team and/or enterprise, and available learning opportunities 1.3. Develop and implement learning plans as an integral part of individual and team performance plans 1.4. Develop strategies to ensure that learning plans reflect the diversity of needs 1.5. Ensure organisational procedures maximise individual and team access to, and participation in, learning opportunities 1.6. Ensure effective liaison occurs with training and development specialists and contributes to learning opportunities which enhance individual, team and organisational performance
2. Facilitate and promote learning	2.1. Develop strategies to ensure that workplace learning opportunities are used and that team members are encouraged to share their skills and knowledge to encourage a learning culture within the team 2.2. Implement organisational procedures to ensure workplace learning opportunities contribute to the development of appropriate workplace knowledge, skills and attitudes 2.3. Implement policies and procedures to encourage team members to assess their own competencies, and to identify their own learning and development needs 2.4. Share the benefits of learning with others in the team and organisation 2.5. Recognise workplace achievement by timely and appropriate recognition, feedback and rewards
3. Monitor and improve learning effectiveness	3.1. Use strategies to ensure that team and individual learning performance is monitored to determine the type and extent of any additional work-based support required, and any occupational health and safety (OHS) issues 3.2. Use feedback from individuals and teams to identify and introduce improvements in future learning arrangements 3.3. Make adjustments, negotiated with training and development specialists, for improvements to the efficiency and effectiveness of learning 3.4. Use processes to ensure that records and reports of competency are documented and maintained within the organisation's systems and procedures to inform future planning

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to: deal with people openly and fairly encourage colleagues to share their knowledge and skills gain the trust and confidence of colleagues use consultation skills effectively literacy skills to access and use workplace information planning and organisational skills to facilitate, promote and monitor learning by: developing learning plans establishing a workplace which is conducive to learning evaluating the effectiveness of learning identifying learning needs negotiating learning arrangements with training and development specialists selecting and using work activities to create learning opportunities using coaching and mentoring to support learning.
Required knowledge
management of relationships to achieve a learning environment principles and techniques involved in the management and organisation of: adult learning coaching and mentoring consultation and communication improvement strategies leadership learning environment and learning culture monitoring and reviewing workplace learning problem identification and resolution record keeping and management methods structured learning work-based learning.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: methods for reviewing performance development needs and techniques for providing feedback on those needs models for planning professional development options available for professional development knowledge of relationship management required to achieve a learning environment.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios assessment of written reports direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of performance in role plays observation of presentations oral or written questioning to assess knowledge of the principles and techniques involved in the management and organisation of adult learning review of the development and implementation of learning plans evaluation of how workplace achievement is recognised review of processes used to record and report competency.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Diploma of Management.

Range Statement

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.
Learning opportunities may include:	structured learning activities conducted outside and within the workplace such as: accredited training through an independent organisation such as a state/territory OHS authority action learning short courses training through a Registered Training Organisation (RTO) leading to a nationally recognised Australian Qualifications Framework (AQF) qualification or Statement of Attainment workshops workplace learning activities, that may also contribute to a recognised credential, such as: coaching exchange/rotation induction mentoring shadowing
Learning needs may include:	developmental learning, for example the learning required to progress through an organisation and take on new tasks and roles gaps between the competencies held by the employee, and the skills and knowledge required to effectively undertake workplace tasks
Learning plans may include:	codes of conduct key performance indicators negotiated agreement with individual/s OHS requirements performance standards team competencies team roles and responsibilities work outputs and processes
Diversity of needs may include:	learning needs that relate to social, cultural and other types of workplace diversity, such as the need for varied communication styles and approaches
Training and development specialists may be:	internal external
Encourage a learning culture may refer to:	encouraging learning and sharing skills and knowledge across the work team and the wider organisation to develop competencies of individual team members and the team as a whole

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBMGT401A Show leadership in the workplace

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to work with teams and individuals, their standard of conduct and the initiative they take in influencing others. At this level, work will normally be carried out within routine and non routine methods and procedures which require the exercise of some discretion and judgement. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	Frontline management provides the first level of leadership within the organisation. This unit applies to people who are making the transition from being a team member, to taking responsibility for the work and performance of others. Frontline managers have a strong influence on the work culture, values and ethics of the teams they supervise. As such it is important that frontline mangers model good practice, professionalism and confidently represent their organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Model high standards of management performance and behaviour	1.1. Ensure management performance and behaviour meets the organisation's requirements 1.2. Ensure management performance and behaviour serves as a positive role model for others 1.3. Develop and implement performance plans in accordance with organisation's goals and objectives 1.4. Establish and use key performance indicators to meet organisation's goals and objectives
2. Enhance organisation's image	2.1. Use organisation's standards and values in conducting business 2.2. Question, through established communication channels, standards and values considered to be damaging to the organisation 2.3. Ensure personal performance contributes to developing an organisation which has integrity and credibility
3. Make informed decisions	3.1. Gather and organise information relevant to the issue/s under consideration 3.2. Facilitate individuals and teams active participation in decision making processes 3.3. Examine options and assess associated risks to determine preferred course/s of action 3.4. Ensure decisions are timely and communicate them clearly to individuals and teams 3.5. Prepare plans to implement decisions and ensure they are agreed by relevant individuals and teams 3.6. Use feedback processes effectively to monitor the implementation and impact of decisions

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication and presentation skills to represent the organisation, to explain its work to others and to model professionalism decision making skills to demonstrate good judgement and follow through.
Required knowledge
basic theory of group behaviour leadership styles and concepts.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: articulation of organisational values and expectations of behaviour instances where leadership and decision making have been demonstrated and which have led to positive changes in the workplace knowledge of leadership styles and concepts.
Context of and specific resources for assessment	Assessment must ensure: access to workplace documents.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of performance in role plays observation of presentations review of performance plans oral or written questioning to assess knowledge of leadership styles evaluation of communication of expectations, roles and responsibilities review of documentation examining options and assessing associated risks to determine preferred course/s of action.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Certificate IV in Frontline Management.

Range Statement

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.
Organisation's standards and values will be:	stated or implied by the way the organisation conducts its business
Feedback processes may be:	formal or informal from internal or external sources

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBMGT402A Implement operational plan

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to implement the operational plan by monitoring and adjusting operational performance, producing short term plans for the department/section, planning and acquiring resources and providing reports on performance as required. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	Frontline managers are actively engaged in planning activities to achieve the measurable, stated objectives of the team and the organisation. This key role is carried out to provide safe, efficient and effective products and services to customer satisfaction within the organisation's productivity and profitability plans. At this level, work will normally be carried out within routine and non routine methods and procedures, which require planning, evaluation, leadership and guidance of others.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Implement operational plan	1.1. Collate, analyse and organise details of resource requirements in consultation with relevant personnel, colleagues and specialist resource managers 1.2. Implement operational plans to contribute to the achievement of organisation's performance/business plan 1.3. Identify and use key performance indicators (KPIs) to monitor operational performance 1.4. Undertake contingency planning and consultation processes 1.5. Provide assistance in the development and presentation of proposals for resource requirements in line with operational planning processes
2. Implement resource acquisition	2.1. Recruit and induct employees within organisation's policies, practices and procedures 2.2. Implement plans for acquisition of physical resources and services within organisation's policies, practices and procedures and in consultation with relevant personnel
3. Monitor operational performance	3.1. Monitor performance systems and processes to assess progress in achieving profit/productivity plans and targets 3.2. Analyse and use budget and actual financial information to monitor profit/productivity performance 3.3. Identify unsatisfactory performance and take prompt action to rectify the situation according to organisational policies 3.4. Provide mentoring, coaching and supervision to support individuals and teams to use resources effectively, economically and safely 3.5. Present recommendations for variation to operational plans to the designated persons/groups and gain approval 3.6. Implement systems, procedures and records associated with performance in accordance with organisation's requirements

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
coaching and mentoring skills to provide support to colleagues literacy skills to access and use workplace information, and to prepare reports planning and organising skills to monitor performance and to sequence work of self and others to achieve planned outcomes.
Required knowledge
principles and techniques associated with: contingency planning methods for monitoring and reporting on performance monitoring and implementing operations and procedures problem identification and methods of resolution relevant budgeting and financial analysis, interpretation and reporting requirements resource management systems at the tactical implementation level resource planning and acquisition tactical risk analysis including identification and reporting requirements.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: ability to monitor and adjust operational performance, produce short-term plans for the department or section, plan and acquire resources, and provide reports on performance as required knowledge of principles and techniques associated with monitoring and implementing operations and procedures.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of documentation outlining contingency planning and consultation processes undertaken demonstration of techniques in managing performance evaluation of mentoring, coaching and supervision provided to support individuals and teams to use resources effectively, economically and safely.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Certificate IV in Frontline Management.

Range Statement

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.
Resource requirements may refer to:	goods and services to be purchased and ordered human, physical and financial resources - both current and projected stock requirements and requisitions
Relevant personnel, colleagues and specialist resource managers may include:	colleagues and specialist resource managers managers occupational health and safety committees and other people with specialist responsibilities other employees people from a wide range of social, cultural and ethnic backgrounds, and people with a range of physical and mental abilities supervisors
Operational plans may refer to:	organisational plans tactical plans developed by the department or section to detail product and service performance
Key performance indicators may refer to:	measures for monitoring or evaluating the efficiency or effectiveness of a system, and which may be used to demonstrate accountability and to identify areas for improvements
Contingency planning may refer to:	contracting out or outsourcing human resources and other functions or tasks diversification of outcomes finding cheaper or lower quality raw materials and consumables increasing sales or production recycling and re-use rental, hire purchase or alternative means of procurement of required materials, equipment and stock restructuring of organisation to reduce labour costs risk identification, assessment and management processes seeking further funding strategies for reducing costs, wastage, stock or consumables succession planning
Consultation processes may refer to:	mechanisms used to provide feedback to the work team in relation to outcomes of consultation meetings, interviews, brainstorming sessions, email/intranet communications, newsletters or other processes and devices which ensure that all employees have the opportunity to contribute to team and individual operational plans
Organisation's policies, practices and procedures may include:	organisational culture Standard Operating Procedures organisational guidelines which govern and prescribe operational functions, such as the acquisition and management of human and physical resources undocumented practices in line with organisational operations
Performance systems and processes may refer to:	informal systems used by frontline managers for the work team in the place of existing organisation-wide systems formal processes within the organisation to measure performance, such as: feedback arrangements individual and teamwork plans KPIs specified work outcomes
Designated persons/groups may include:	other affected work groups or teams and groups designated in workplace policies and procedures those who have the authority to make decisions and/or recommendations about operations such as workplace supervisors, other managers
Systems, procedures and records may include:	databases and other recording mechanisms for ensuring records are kept in accordance with organisational requirements individual and team performance plans organisational policies and procedures relative to performance

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBMGT403A Implement continuous improvement

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to implement the organisation's continuous improvement systems and processes. Particular emphasis is on using systems and strategies to actively encourage the team to participate in the process, monitoring and reviewing performance, and identifying opportunities for further improvements. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	Frontline managers have an active role in implementing the continuous improvement process to achieve the organisation's objectives. Their position, closely associated with the creation and delivery of products and services, means that they have an important role in influencing the ongoing development of the organisation. At this level, work will normally be carried out within routine and non routine methods and procedures, which require planning and evaluation, and leadership and guidance of others.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Implement continuous improvement systems and processes	1.1. Implement systems to ensure that individuals and teams are actively encouraged and supported to participate in decision making processes, assume responsibility and exercise initiative 1.2. Communicate the organisation's continuous improvement processes to individuals and teams, and obtain feedback 1.3. Ensure effective mentoring and coaching allows individuals and teams to implement the organisation's continuous improvement processes
2. Monitor and review performance	2.1. Use the organisation's systems and technology to monitor and review progress and to identify ways in which planning and operations could be improved 2.2. Improve customer service through continuous improvement techniques and processes 2.3. Formulate and communicate recommendations for adjustments to those who have a role in their development and implementation
3. Provide opportunities for further improvement	3.1. Implement processes to ensure that team members are informed of savings and productivity/service improvements in achieving the business plan 3.2. Document work performance to aid the identification of further opportunities for improvement 3.3. Manage records, reports and recommendations for improvement within the organisation's systems and processes

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to: coach and mentor team members gain the commitment of individuals and teams to continuously improve innovation skills to design better ways of performing work.
Required knowledge
principles and techniques associated with: benchmarking best practice change management continuous improvement systems and processes quality systems.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: taking active steps to implement, monitor and adjust plans, processes and procedures to improve performance supporting others to implement the continuous improvement system/processes, and to identify and report opportunities for further improvement knowledge of principles and techniques associated with continuous improvement systems and processes.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: assessment of written reports direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of presentations oral or written questioning to assess knowledge of principles and techniques associated with change management review of how the organisation's continuous improvement processeswascommunicated to individuals and teams review of documentation of work performance.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Certificate IV in Frontline Management.

Range Statement

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.
Systems may refer to:	forums, meetings newsletters and reports organisational policies and procedures web-based communication devices
Participation in decision making processes may include:	feedback in relation to outcomes of the consultative process processes which ensures all employees have the opportunity to contribute to organisational issues
Continuous improvement processes may include:	cyclical audits and reviews of workplace, team and individual performance evaluations and monitoring of effectiveness implementation of quality systems, such as International Standardization for Organization (ISO) modifications and improvements to systems, processes, services and products policies and procedures which allow the organisation to systematically review and improve the quality of its products, services and procedures seeking and considering feedback from a range of stakeholders
Mentoring and coaching may refer to:	providing assistance with problem-solving providing feedback, support and encouragement teaching another member of the team, usually focusing on a specific work task or skill
Technology may include:	computerised systems and software such as databases, project management and word processing telecommunications devices any other technology used to carry out work roles and responsibilities
Customer service may be:	internal or external to existing, new or potential clients
Processes to ensure that team members are informed of savings and productivity/service improvements may refer to:	email/intranet, newsletters or other communication devices newsletters and bulletins staff reward mechanisms team meetings

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBMGT404A Lead and facilitate off site staff

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to supervise staff who perform agreed duties at an alternative site (usually home) during some or all of the scheduled work hours. OFF SITE WORK is a flexible employment option that meets all legal and regulatory employment requirements. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to frontline managers who may be supervisors or team leaders who have responsibility for overseeing the work of off site staff. Increasingly, managers and staff are at different locations and the opportunities for face to face communication are reduced. In these cases managers must develop different techniques and approaches to ensure quality standards and work outcomes are met.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Facilitate off site work outcomes	1.1. Clarify roles and responsibilities of off-site work supervisors with management and off-site staff 1.2. Provide leadership and direction to off-site staff to foster independent self-managed work practices that address agreed outcomes in terms of quality and milestones 1.3. Ensure that work objectives for off-site staff are linked to measurable targets and include agreed timeframes 1.4. Use participative, transparent decision making to review work allocation responsibilities of off-site staff and related on-site staff
2. Support off site staff	2.1. Provide guidance to off-site staff to establish and maintain a supportive working environment in accordance with legal and organisational requirements 2.2. Assign key personnel/mentors to support off-site staff and to provide a link between off-site staff and the organisation 2.3. Establish and maintain effective working relations between on-site staff and off-site staff through regular meetings and other occasions used to build organisational culture and values
3. Manage off site staff performance	3.1. Plan and conduct regular meetings to determine individual progress, identify needs, clarify and solve issues, and provide networking opportunities 3.2. Evaluate performance against agreed goals and targets, and address in accordance with organisational policy and practice 3.3. Address problems in work performance through constructive solutions identified with off-site staff 3.4. Ensure evidence relating to performance is valid, documented and evaluated to identify learning and development requirements

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to negotiate and manage conflict and to manage performance computer skills to undertake online communication literacy skills to interpret requirements and to document performance management outcomes numeracy skills to determine time lines and milestones.
Required knowledge
e-work policy and practices legal and ethical requirements for e-work occupational health and safety relationship management.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: strategies to facilitate work and provide support for off-site staff methods for providing feedback and adapting the performance management system so that work outcomes are met knowledge of legal and ethical requirements for e-work.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios assessment of written reports demonstration of techniques direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
Guidance information for assessment

Range Statement

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.
Role and responsibilities of supervisors of off-site work supervisors may include:	assessing progress coaching early identification and handling of problems flexibility in supervisory practices focus on quality of work rather than time spent goal setting including off-site staff in office meetings, both official and social off-site visits management based on outcomes recruitment and selection regular feedback telephone supervision
Off-site work may include:	home-based work where staff members work at home with access to various types of employer equipment, databases and networks hotelling or hot-desking where employees work out of the office for significant periods of time but can reserve a workspace, for example office or workstation in the organisation's facilities staff who travel and work in remote locations telecommuting where employees are physically situated at an alternative workplace such as a home office and continue to carry out their duties virtual office, which is a remote electronic work station for employees or work station for self-employed workers
Legal and organisational requirements of off-site work may include:	business contents insurance against damage and theft other insurance e.g. travel public liability taxation law workers compensation for work related injury/accident
Regular meetings may involve:	meeting with mentor/supervisor or with other team members or stakeholders periodic meetings at the off-site workplace periodic meetings at the organisation's premises

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBMGT502B Manage people performance

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to manage the performance of staff who report to them directly. Development of key result areas and key performance indicators and standards, coupled with regular and timely coaching and feedback, provide the basis for performance management. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to all managers and team leaders who manage people. It covers work allocation and the methods to review performance, reward excellence and provide feedback where there is a need for improvement. The unit makes the link between performance management and performance development, and reinforces both functions as a key requirement for effective managers. This is a unit that all managers/prospective managers who have responsibility for other employees should strongly consider undertaking.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Allocate work	1.1. Consult relevant groups and individuals on work to be allocated and resources available 1.2. Develop work plans in accordance with operational plans 1.3. Allocate work in a way that is efficient, cost effective and outcome focussed 1.4. Confirm performance standards, Code of Conduct and work outputs with relevant teams and individuals 1.5. Develop and agree performance indicators with relevant staff prior to commencement of work 1.6. Conduct risk analysis in accordance with the organisational risk management plan and legal requirements
2. Assess performance	2.1. Design performance management and review processes to ensure consistency with organisational objectives and policies 2.2. Train participants in the performance management and review process 2.3. Conduct performance management in accordance with organisational protocols and time lines 2.4. Monitor and evaluate performance on a continuous basis
3. Provide feedback	3.1. Provide informal feedback to staff on a regular basis 3.2. Advise relevant people where there is poor performance and take necessary actions 3.3. Provide on-the-job coaching when necessary to improve performance and to confirm excellence in performance 3.4. Document performance in accordance with the organisational performance management system 3.5. Conduct formal structured feedback sessions as necessary and in accordance with organisational policy
4. Manage follow up	4.1. Write and agree performance improvement and development plans in accordance with organisational policies 4.2. Seek assistance from human resources specialists where appropriate 4.3. Reinforce excellence in performance through recognition and continuous feedback 4.4. Monitor and coach individuals with poor performance 4.5. Provide support services where necessary 4.6. Counsel individuals who continue to perform below expectations and implement the disciplinary process if necessary 4.7. Terminate staff in accordance with legal and organisational requirements where serious misconduct occurs or ongoing poor-performance continues

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to articulate expected standards of performance, to provide effective feedback and to coach staff who need development risk management skills to analyse, identify and develop mitigation strategies for identified risks planning and organisation skills to ensure a planned and objective approach to the performance management system.
Required knowledge
relevant legislation from all levels of government that affects business operation, especially in regard to occupational health and safety and environmental issues, equal opportunity, industrial relations and anti-discrimination relevant awards and certified agreements performance measurement systems utilised within the organisation unlawful dismissal rules and due process staff development options and information.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: documented performance indicators and a critical description and analysis of performance management system from the workplace techniques in providing feedback and coaching for improvement in performance knowledge of relevant awards and certified agreements.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios assessment of written reports demonstration of techniques in providing feedback and coaching direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of work plans, performance indicators, risk analysis,performance management and review processes, performance improvement and development plans.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other management units.

Range Statement

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.
Performance standards mean:	level of performance sought from an individual or group which may be expressed either quantitatively or qualitatively
Code of Conduct means:	agreed (or decreed) set of rules relating to employee behaviour/conduct with other employees or an agreed (or decreed) set of rules relating to employee behaviour/conduct with other employees or customers
Performance indicators mean:	measures against which performance outcomes are gauged
Risk analysis means:	determination of the likelihood of a negative event preventing the organisation meeting its objectives and the likely consequences of such an event on organisational performance
Performance management means:	in accordance with relevant industrial agreements process or set of processes for establishing a shared understanding of what an individual or group is to achieve, and managing and developing individuals in a way which increases the probability it will be achieved in both the short- and long-term
Excellence in performance means:	regularly and consistently exceeding the performance targets established while meeting the organisation's performance standards
Termination means:	cessation of the contract of employment between an employer and an employee, at the initiative of the employer within relevant industrial agreements

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBMGT515A Manage operational plan

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation's productivity and profitability plans. Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisation's operational plan. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to people who manage the work of others and operate within the parameters of a broader strategic and/or business plan. The task of the manager at this level is to develop and implement an operational plan to ensure that the objectives and strategies outlined in the strategic and/or business plan are met by work teams. However in some larger organisations operational plans may be developed by a strategic planning unit. At this level work will normally be carried out within complex and diverse methods and procedures, which require the exercise of considerable discretion and judgement, using a range of problem solving and decision making strategies.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop operational plan	1.1. Research, analyse and document resource requirements and develop an operational plan in consultation with relevant personnel, colleagues and specialist resource managers 1.2. Develop and/or implement consultation processes as an integral part of the operational planning process 1.3. Ensure details of the operational plan include the development of key performance indicators to measure organisational performance 1.4. Develop and implement contingency plans at appropriate stages of operational planning 1.5. Ensure the development and presentation of proposals for resource requirements is supported by a variety of information sources and seek specialist advice as required 1.6. Obtain approval for plan from relevant parties and ensure understanding among work teams involved
2. Plan and manage resource acquisition	2.1. Develop and implement strategies to ensure that employees are recruited and/or inducted within the organisation's human resources management policies and practices 2.2. Develop and implement strategies to ensure that physical resources and services are acquired in accordance with the organisation's policies, practices and procedures
3. Monitor and review operational performance	3.1. Develop, monitor and review performance systems and processes to assess progress in achieving profit and productivity plans and targets 3.2. Analyse and interpret budget and actual financial information to monitor and review profit and productivity performance 3.3. Identify areas of under performance, recommend solutions, and take prompt action to rectify the situation 3.4. Plan and implement systems to ensure that mentoring and coaching are provided to support individuals and teams to effectively, economically and safely use resources 3.5. Negotiate recommendations for variations to operational plans and gain approval from designated persons/groups 3.6. Develop and implement systems to ensure that procedures and records associated with documenting performance are managed in accordance with organisational requirements

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to access and use workplace information and to write a succinct and practical plan technology skills to use software to produce and monitor the plan against performance indicators planning and organisational skills coaching skills to work with people with poor performance numeracy skills to allocate and manage financial resources.
Required knowledge
models and methods for operational plans budgeting processes alternative approaches to improving resource usage and eliminating resource inefficiencies and waste.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: development of an operational plan with details of how it will be implemented and monitored knowledge of models and methods for operational plans.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate oral or written questioning to assess knowledge of budgeting processes review of operational plan, key performance indicators and contingency plans evaluation of employee recruitment and induction strategies evaluation of processes implemented to acquire physical resources and services.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Diploma of Management.

Range Statement

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.
Resource requirements may include:	goods and services to be purchased and ordered human, physical and financial resources - both current and projected stock requirements and requisitions
Relevant personnel, colleagues and specialist resource managers may include:	employees at the same level or more senior managers managers occupational health and safety committee/s and other people with specialist responsibilities supervisors union or employee representatives
Consultation processes may refer to:	email/intranet communications, newsletters or other processes and devices which ensure that all employees have the opportunity to contribute to team and individual operational plans mechanisms used to provide feedback to the work team in relation to outcomes of consultation meetings, interviews, brainstorming sessions
Operational plans may also be termed:	action plans annual plans management plans tactical plans
Key performance indicators may refer to:	measures for monitoring or evaluating the efficiency or effectiveness of a system which may be used to demonstrate accountability and to identify areas for improvements
Contingency plans may include:	contracting out or outsourcing human resources and other functions or tasks diversification of outcomes finding cheaper or lower quality raw materials and consumables increasing sales or production recycling and re-using rental, hire purchase or alternative means of procurement of required materials, equipment and stock restructuring of organisation to reduce labour costs risk identification, assessment and management processes seeking further funding strategies for reducing costs, wastage, stock or consumables succession planning
Organisation's policies, practices and procedures may include:	organisational culture organisational guidelines which govern and prescribe operational functions, such as the acquisition and management of human and physical resources Standard Operating Procedures undocumented practices in line with organisational operations
Designated persons/groups may include:	groups designated in workplace policies and procedures managers or supervisors whose roles and responsibilities include decision making on operations other stakeholders such as Board members other work groups or teams whose work will be affected by recommendations for variations

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBMGT516C Facilitate continuous improvement

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to lead and manage continuous improvement systems and processes. Particular emphasis is on the development of systems and the analysis of information to monitor and adjust performance strategies, and to manage opportunities for further improvements. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to managers who take an active role in managing a continuous improvement process in order to achieve an organisation's objectives. Where managers are closely associated with the creation and delivery of products and services, they play an important part in influencing the ongoing development of the organisation. At this level, work will normally be carried out using complex and diverse methods and procedures which require the exercise of considerable discretion and judgement, using a range of problem-solving and decision-making strategies.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Lead continuous improvement systems and processes	1.1. Develop strategies to ensure that team members are actively encouraged and supported to participate in decision-making processes, assume responsibility and exercise initiative as appropriate 1.2. Establish systems to ensure that the organisation's continuous improvement processes are communicated to stakeholders 1.3. Ensure that change and improvement processes meet sustainability requirements 1.4. Develop effective mentoring and coaching processes to ensure that individuals and teams are able to implement and support the organisation's continuous improvement processes 1.5. Ensure that insights and experiences from business activities are captured and accessible through knowledge management systems
2. Monitor and adjust performance strategies	2.1. Develop strategies to ensure that systems and processes are used to monitor operational progress and to identify ways in which planning and operations could be improved 2.2. Adjust and communicate strategies to stakeholders according to organisational procedures
3. Manage opportunities for further improvement	3.1. Establish processes to ensure that team members are informed of outcomes of continuous improvement efforts 3.2. Ensure processes include recording of work team performance to assist in identifying further opportunities for improvement 3.3. Consider areas identified for further improvement when undertaking future planning

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills tocommunicate opportunities for improvement learning skills to coach and mentor staff, using a range of methods to cater for different learning styles innovation and lateral thinking skills to design better ways for achieving work outcomes planning skills to establish and monitor systems and process for continuous improvement teamwork and leadership skills to gain the confidence and trust of others
Required knowledge
continuous improvement models knowledge management systems quality systems sustainability principles

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: development and use of a range of strategies and approaches that improve work outcomes or organisational functioning, using continuous improvement models monitoring performance and customer service.
Context of and specific resources for assessment	Assessment must ensure access to appropriate documentation and resources normally used in the workplace.
Method of assessment	The following assessment methods are appropriate for this unit: analysis of responses to case studies and scenarios assessment of reports direct questioning combined with review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate observationof presentations oral or written questioning to assess knowledge of quality systems review of strategies developed to ensure that team members are actively encouraged and supported to participate in decision-making processes, assume responsibility and exercise initiative evaluation of how customer-service strategies were communicated to stakeholders review of documentation outlining work team performance.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Range Statement

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.
Strategies may refer to:	clarification of roles and expectations communication devices and processes, such as intranet and email communication systems, to facilitate input into workplace decisions long-term or short-term plans that factor in opportunities for team input mentoring and 'buddy' systems to support team members to participate in decision making performance plans reward and recognition programs for high performing staff training and development activities.
Systems may refer to:	forums and meetings newsletters and reports policies and procedures electronic communication devices.
Continuous improvement processes may include:	cyclical audits and reviews of workplace, team and individual performance evaluations and monitoring of effectiveness modifications and improvements to systems, processes, services and products policies and procedures that allow an organisation to systematically review and improve the quality of its products, services and procedures seeking and considering feedback from a range of stakeholders.
Stakeholders may include:	business or government contacts funding bodies individuals within the work team internal and external contacts organisation's clients and customers professional associations senior management and board members unions and employee groups.
Sustainability requirements may include:	addressing environmental and resource sustainability initiatives, such as environmental management systems, action plans, green office programs, surveys and audits applying the waste management hierarchy in the workplace complying with regulations and corporate social responsibility considerations for sustainability to enhance the organisation's standing in business and community environments determining organisation's most appropriate waste treatment, including waste to landfill, recycling, re-use, recoverable resources and wastewater treatment implementing ecological footprinting implementing environmental management systems, e.g. ISO 14001:1996 Environmental management systems life cycle analyses implementing government initiatives, e.g. Australian government's Greenhouse Challenge Plus improving resource and energy efficiency initiating and maintaining appropriate organisational procedures for operational energy consumption introducing a green office program (a cultural change program) introducing green purchasing introducing national and international reporting initiatives, e.g. Global Reporting Initiative introducing product stewardship reducing emissions of greenhouse gases reducing use of non-renewable resources referencing standards, guidelines and approaches, such as sustainability covenants and compacts or triple bottom line reporting supporting sustainable supply chain.
Knowledge management systems may include:	best practice transfer communities of practice cross-project learning expert directories knowledge brokers' knowledge mapping knowledge repositories measuring and reporting intellectual capital mentoring performance management post-project reviews proximity and architecture social software storytelling.
Operational progress may refer to:	customer service indicators OHS indicators productivity gains success in meeting agreed goals and performance indicators.
Recording of work team performance may include:	annotated performance plans quantitative data, such as production figures recommendations for improvement records and reports.

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and leadership - management

Co-requisite units

Co-requisite units

BSBMGT605B Provide leadership across the organisation

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to demonstrate senior leadership behaviour, and personal and professional competence. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to senior managers who have a role in inspiring and motivating others to achieve organisational goals and to model professionalism in their organisation and industry. Leadership is seen in the context of the organisational mission. Business ethics are also addressed in this unit. The unit may relate equally to leadership of a small to medium sized organisation or to a business unit or area in a large organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Communicate organisational mission and goals	1.1. Clarify objectives, values and standards in accordance with organisation's strategic direction 1.2. Establish linkages between organisational objectives, values and standards and the responsibilities of relevant groups and individuals 1.3. Ensure media and language used is appropriate to individuals and group circumstances 1.4. State clear expectations of internal groups and individuals and explain in a manner which builds commitment to the organisation 1.5. Address expectations of the organisation 1.6. Investigate incidents promptly and communicate results clearly to relevant groups and individuals
2. Influence groups and individuals	2.1. Build trust, confidence and respect of diverse groups and individuals, through positive role modelling, and effective communication and consultation 2.2. Embrace, resource and effectively implement improvements to organisational and workplace culture 2.3. Demonstrate understanding of the global environment and new technology in work activities 2.4. Ensure actions convey flexibility and adaptability to change and accessibility 2.5. Ensure consultation and participation in decision making occurs with relevant groups and individuals where appropriate 2.6. Ensure decision making takes into account needs and expectations of both internal and external groups 2.7. Ensure decision making occurs in accordance with risk management plans for all options, and within appropriate timeframes 2.8. Ensure that the organisation is represented positively in the media and community
3. Build and support teams	3.1. Assign accountabilities and responsibilities to teams consistent with their competencies and operational plans 3.2. Ensure teams are resourced to allow them to achieve their objectives 3.3. Empower teams and individuals through effective delegation and support for their initiatives 3.4. Create and maintain a positive work environment 3.5. Encourage teams and individuals to develop innovative approaches to the performance of work
4. Demonstrate personal and professional competence	4.1. Model ethical conduct in all areas of work and encourage others to adopt business ethics 4.2. Adapt appropriate interpersonal and leadership styles to meet particular circumstances and situations 4.3. Set and achieve personal objectives and work program outcomes 4.4. Ensure self performance and professional competence is continuously improved through engagement in a range of professional development activities 4.5. Participate regularly in industry/professional networks and groups

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
interpersonal skills to communicate and inspire trust and confidence of others and to ensure their cooperation and support networking skills to ensure support from key groups and individuals for concepts/ideas/products/services risk management skills to analyse, identify and develop mitigation strategies for identified risks.
Required knowledge
business ethics and their application leadership styles and their application legislation, codes and by-laws relevant to the organisation's operations organisation mission, purpose and values organisation objectives, plans and strategies organisational change processes.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: input from a wide range of sources providing evidence in respect to a broad range of activities and application of business ethics demonstration of personal competence that links to the organisation's requirements for managers effective communication skills and an ability to win commitment to the organisation and its activities knowledge of leadership styles and their application knowledge of legislation, codes and by-laws relevant to the organisation's operations.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of demonstrated leadership techniques observation of presentations review of media and language used when communicating with individuals and groups evaluation of accountabilities and responsibilitiesassigned to teams review of documentation outlining personal objectives and work program outcomes review of professional development activities undertaken to improve self performance and professional competence.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Advanced Diploma of Management.

Range Statement

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.
Expectations of the organisation include:	environmental management occupational health and safety product safety service values and ethics other relevant factors
Incidents may include:	emergency response environmental event (emissions, noise, etc.) product failure workplace accident
Risk management means:	process of identification of potential negative events and the development of plans to mitigate or minimise the likelihood of the negative event occurring and/or the consequences in the event it does occur
Accountabilities and responsibilities means:	clarification of who is to be accountable for a decision or action prior to its execution, and identification of groups, individuals and activities for which a person is responsible for managing
Positive work environment means:	environment where employees identify with the organisation and its purpose and where communication is free-flowing, decisions are transparent and conflict is positive and constructive

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBMGT616A Develop and implement strategic plans

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to establish the strategic direction of the organisation, and to sustain competitive advantage and enhance competitiveness. It requires analysis and interpretation of relevant markets, capability assessment of the organisation, and its existing and potential competitors and allies. It also covers implementation of the strategic plan. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals working in senior roles in the organisation, who have responsibility for ensuring that the organisation is positioned to ensure its long term viability and success. The unit covers the requirements for analysing the organisation's present position, and for developing specific actions and initiatives that will be undertaken by people working in various roles.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Confirm organisational vision and mission	1.1. Check with stakeholders that organisational vision and mission are still held to be current and are supported 1.2. Make any changes or refinements to vision or mission statement as required 1.3. Review or develop organisational values to support the vision and mission statement 1.4. Gain support for strategic planning process from all relevant stakeholders
2. Analyse the internal and external environment	2.1. Determine information requirements and undertake or commission research to deliver relevant information 2.2. Analyse political, economic, social, and technological developments in a global context 2.3. Seek advice from appropriate experts wherever necessary 2.4. Identify and consider strengths and weaknesses of existing and potential competitors and allies 2.5. Analyse organisation's strengths, weaknesses, opportunities and threats 2.6. Consider co-operative ventures that are supported by risk and cost-benefit analyses, are consistent with the organisational vision, mission and values, and provide for due diligence 2.7. Check that analysis of internal and external environment is consistent with the perspectives of other informed people
3. Write strategic plan	3.1. Document relevant research and background for inclusion in the strategic plan 3.2. Formulate strategic objectives and strategies needed for the future 3.3. Detail each strategy with an assigned priority, a timeframe, responsible parties and measurable performance indicators 3.4. Circulate strategic plan for comment, support and endorsement
4. Implement strategic plan	4.1. Communicate strategic plan to all relevant parties 4.2. Brief people with a specific role in relation to strategies 4.3. Use performance indicators to monitor progress in implementing plan 4.4. Make necessary refinements to plan 4.5. Evaluate achievement of objectives at agreed milestones 4.6. Review effectiveness of plan and consider methods for improving strategic planning processes

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical skills to undertake value chain analysis, to review strengths and weaknesses, and to collate and interpret statistical data including trend analysis financial skills to consider resource implications of proposed strategies research skills to ensure accurate, up-to-date information is available for the environmental analysis risk management skills to plan and undertake appropriate due diligence.
Required knowledge
relevant legislation from all levels of government that affects business operation, especially in regard to occupational health and safety and environmental issues, equal opportunity, industrial relations and anti-discrimination strategic planning methodologies including political, economic, social and technological (PEST) analysis and strengths, weaknesses, opportunities and threats analysis (SWOT) competitor knowledge codes and by-laws relevant to the organisation's operations.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: thorough analysis of the organisation's own capabilities, those of their existing potential competitors and allies, and the external environment strategic plan which includes objectives, strategies, timeframes, performance indicators and methods for monitoring the implementation of the plan knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of presentations oral or written questioning to assess knowledge of strategic planning methodologies review of documentation outlining strengths and weaknesses of existing and potential competitors and allies review of strategies and their assigned priority, timeframe, responsible parties and performance indicators.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Advanced Diploma of Management.

Range Statement

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.
Stakeholders may include:	Board customers employees government agencies owners shareholders technical advisers
Research may include:	commissioned research demographics economics internal research market segmentation political product social technological
Global context means:	examination on a world-wide basis of factors which may impact on the long-term strategic direction of the business
Due diligence means:	process by which an investor, lawyer, auditor, or other qualified person, verifies the accuracy of data provided by another organisation

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBMGT617A Develop and implement a business plan

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to run a business operation and covers the steps required to develop and implement a business plan. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who are running an organisation or who take a senior role in determining the effective functioning and success of the organisation. As such, they may oversee the work of a number of teams and other managers. Business plans are critical tools for business growth and development. They will vary depending on the needs of the organisation. This unit covers the typical elements of a business plan and the standard approaches to be used in implementing a business plan. The business plan should be supported by a strategic plan, and may also be supported by a marketing plan and cash flow forecasts.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop business plan	1.1. Review and evaluate pre-existing strategic, business and operational plan, if available 1.2. Analyse and interpret business vision, mission, values and objectives 1.3. Consult with key stakeholders 1.4. Review market requirements for the product or service, profile customer needs and research pricing options 1.5. Develop performance objectives and measures through consultation with key stakeholders 1.6. Identify financial, human and physical resource requirements for the business 1.7. Consider any permits or licences that may be required for new activity 1.8. Write business plan
2. Monitor performance	2.1. Communicate business plan to all relevant parties and ensure understanding of performance requirements and timeframes 2.2. Ensure skilled labour is available to implement plan 2.3. Test performance measurement systems and refine, if necessary 2.4. Ensure timely reports on all key aspects of the business are available, user-friendly and balanced in terms of financial and non-financial performance 2.5. Report system failures, product failures and variances to the business plan as they occur
3. Respond to performance data	3.1. Analyse performance reports against planned objectives 3.2. Review performance indicators and refine if necessary 3.3. Ensure groups and individuals contributing to under-performance are coached, and provide training where appropriate 3.4. Review system processes and work methods regularly as part of continuous improvement

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical and research skills to review the market, to research competitors and to review pricing structures coaching and communication skills to remediate any under-performance in the work group or individuals planning and organising skills to sequence activities and to develop a logical structure.
Required knowledge
performance measurement approaches and benchmarking options for developing business plans.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: analysis of the strengths and weaknesses of a range of business plans implementation of a business plan including evaluation of performance against documented indicators in key results areas knowledge of performance measurement approaches and benchmarking.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: assessment of written reports/examples of business plans and their outcomes direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate oral or written questioning to assess knowledge of options for developing business plans review of development of performance objectives and measures review of how business plan was communicated to all relevant parties.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Advanced Diploma of Management.

Range Statement

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.
Strategic, business and operational plan may include:	previously formulated: action plan business goals competitor analysis financing arrangements or financial targets management arrangements and/or personnel requirements marketing approaches product or service research or analysis
Key stakeholders may include:	business partners or financiers customers shareholders staff technical experts or advisers
Performance objectives and measures may relate to:	efficiency measures input measures such as staff time or dollars allocated outcomes measures qualitative indicators such as feedback from customers, effect on the wider market or competitors, staff reports quantitative indicators, such as numbers produced and sold, turnover, customer satisfaction ranking, lower staff turnover
Business plan includes:	description of the business business products and services marketing activity financial indicators productivity and performance targets for key result areas such as: community awareness or branding environmental impact governance or management quality sales triple bottom line workforce
Coaching refers to:	informal on-the-job and off-the-job advice and training to improve performance

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBMKG413A Promote products and services

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to coordinate and review the promotion of an organisation's products and services. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals with a broad knowledge of the promotion of products and services specific to an organisation. They may have responsibility to provide guidance or to delegate aspects of these tasks to others.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan promotional activities	1.1. Identify and assess promotional activities to ensure compatibility with organisational requirements 1.2. Plan and schedule promotional activities according to the marketing needs of the organisation 1.3. Determine overall promotional objectives in consultation with designated individuals and groups 1.4. Ensure that time lines and costs for promotion of activities are realistic and consistent with budget resources 1.5. Develop action plans to provide details of products and services being promoted
2. Coordinate promotional activities	2.1. Ensure personnel and resources to support promotional activities are identified and prepared to facilitate the achievement of promotional goals 2.2. Identify and agree roles and responsibilities for delivery of promotional services and allocate to relevant personnel 2.3. Establish and conduct relationships with targeted groups in a manner which enhances the positive image of the organisation 2.4. Use networks to assist in the implementation of promotional activities
3. Review and report on promotional activities	3.1. Analyse audience feedback and data to determine the impact of the promotional activity on the delivery of products and services 3.2. Assess effectiveness of planning processes to identify possible improvements in future activities 3.3. Collect feedback and provide to personnel and agencies involved in promotional activity 3.4. Analyse costs and time lines to evaluate the benefits accruing from the promotional activities 3.5. Prepare conclusions and recommendations from verifiable evidence and provide constructive advice on future directions of promotional activities

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to read a variety of texts; to prepare general information and papers; and to write formal and informal letters according to target audience technology skills to select and use technology appropriate to a task problem-solving skills to manage contingencies in promotional activities numeracy skills to analyse data and to compare time lines and promotional costs against budgets.
Required knowledge
key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws environmental issues occupational health and safety (OHS) planning processes for organising promotional activities organisational marketing plan and associated budgets.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: designing and delivering promotional presentations evaluating promotional impacts presenting and advocating promotional strategies within the organisation assessing and reporting on customer satisfaction
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of products/services and promotional strategies.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of action plans developed for products and services being promoted analysis of responses to case studies and scenarios demonstration of techniques observation of presentations assessment of written reports.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other marketing, sales or public relations units.

Range Statement

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.
Promotional activities may include:	advertisements client functions employee functions media announcements product launches web pages
Organisational requirements may include:	access and equity principles and practices confidentiality and security requirements defined resource parameters ethical standards filing and documentation storage processes goals, objectives, plans, systems and processes legal and organisational policies, guidelines and requirements OHS policies, procedures and programs payment and delivery options pricing and discount policies quality and continuous improvement processes and standards quality assurance and/or procedures manuals replacement and refund policy and procedures who is responsible for products or services
Designated individuals and groups may include:	colleagues committees customers external organisations line management supervisor
Personnel and resources may include:	management marketing funds organisational personnel promotional products samples technology time venue
Roles and responsibilities may include:	Code of Conduct job description and employment arrangements marketing plans organisation's policy relevant to work role skills, training and competencies supervision and accountability requirements including OHS team structures
Networks may include:	company customer internal media and promotional professional social
Feedback may include:	customer/client response employee data sales orders market share data focus groups

Unit Sector(s)

Unit sector

Competency field

Competency field	Business Development - Marketing

Co-requisite units

Co-requisite units

BSBPMG510A Manage projects

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to manage a straightforward project or a section of a larger project. This unit addresses the management of projects including the development of a project plan, administering and monitoring the project, finalising the project and reviewing the project to identify lessons learnt for application to future projects. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	The unit focuses on the application of project management skills and the requirement to meet time lines, quality standards, budgetary limits and other requirements set for the project. The unit does not apply to specialist project managers. For specialist project managers, the units of competency in the Project Management competency field will be applicable.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Define project	1.1. Access project scope and other relevant documentation 1.2. Define project stakeholders 1.3. Seek clarification from delegating authority of any issues related to project and project parameters 1.4. Identify limits of own responsibility and reporting requirements 1.5. Clarify relationship of project to other projects and to the organisation's objectives 1.6. Determine and access available resources to undertake project
2. Develop project plan	2.1. Develop project plan including timelines, work breakdown structure, role and responsibilities and other details of how the project will be managed in relation to the project parameters 2.2. Identify and access appropriate project management tools 2.3. Formulate risk management plan for project, including occupational health and safety (OHS) 2.4. Develop and approve project budget 2.5. Consult team members and take their views into account in planning the project 2.6. Finalise project plan and gain any necessary approvals to commence project according to documented plan
3. Administer and monitor project	3.1. Take action to ensure project team members are clear about their responsibilities and the project requirements 3.2. Provide support for project team members, especially with regard to specific needs, to ensure that the quality of the expected outcomes of the project and documented time lines are met 3.3. Establish and maintain required record keeping systems throughout the project 3.4. Implement and monitor plans for managing project finances, resources (human, physical and technical) and quality 3.5. Complete and forward project reports as required to stakeholders 3.6. Undertake risk management as required to ensure project outcomes are met 3.7. Achieve project deliverables
4. Finalise project	4.1. Complete financial record keeping associated with project and check for accuracy 4.2. Assign staff involved in project to new roles or reassign to previous roles 4.3. Complete project documentation and obtain any necessary sign offs for concluding project
5. Review project	5.1. Review project outcomes and processes against the project scope and plan 5.2. Involve team members in the project review 5.3. Document lessons learnt from the project and report within the organisation

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication and negotiation skills to work with team members and other stakeholders to maintain project schedules literacy skills to read, write and review a range of documentation planning and organising skills to develop, monitor and maintain implementation schedules numeracy skills to analyse data, and to compare time lines and promotional costs against budgets culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities.
Required knowledge
relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws environmental issues OHS organisational structure, and lines of authority and communication within the organisation how the project relates to organisation's overall mission, goals, objectives and operations.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: development of a project plan details of monitoring arrangement/s and evaluation of the project plan's efficacy to address time lines and budgets of project knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to workplace project documentation.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of presentations oral or written questioning to assess knowledge of how the project relates to the organisation's overall mission, goals, objectives and operations review of project risk management plan and project plan evaluation of project reports forwarded to stakeholders analysis of documentation reviewing project outcomes and processes against the project scope and plan evaluation of documentation outlining lessons learnt from the project.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other project management units.

Range Statement

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.
Project scope and other relevant documentation may include:	contract or other agreement project brief project plan or summary other documents outlining expected outcomes of the project, inclusions and exclusions from project, timeframes for project, quality standards for project, project resources
Stakeholders may include:	clients or customers (internal and external) funding bodies management, employees and relevant key personnel (internal and external) with special responsibilities project sponsor
Delegating authority may include:	customer or client funding body manager or management representative project sponsor
Project parameters may include:	finances for project integration of project within organisation legislative and quality standards physical, human and technical resources available or required for project procurement requirements associated with project reporting requirements risks associated with project, including OHS scope of project time lines
Project management tools may include:	cost schedule control system Critical Path Method Gantt and bar charts life cycle cost analysis logistics support analysis PERT charts project management software spreadsheets technical resources required for the project, for example OHS management system tools
Support for project team members may include:	additional physical, human and technical resources (within allocated budget) if and as required encouragement feedback learning and development regular project team meetings supervision, mentoring and coaching
Required record keeping systems may include systems for:	correspondence financial data including costs, expenditure, income generated, purchases project outcomes quality data including any test results recording of time spent on project and progress in completing project samples, prototypes, models
Risk management may include:	changing roles and responsibilities within project team negotiating an extension of deadline, or redefining completion or quantities or quality of outcomes outsourcing some aspects of the project reducing costs researching and applying more efficient methods for completing project tasks seeking further resources to meet deadline sharing of ideas to gain improvements to work undertaken within the project
Necessary sign offs may be required by:	clients, customers funding body management project sponsor

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBPUR401B Plan purchasing

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to prepare invitations to offer, identify suppliers, issue invitations to offer, and prepare purchase recommendations. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who are required to prepare for complex purchasing agreements up to and including the point at which the organisation selects, without prejudice, a supplier. This is done with strict adherence to legal requirements and the organisation's purchasing strategies, and traditionally by a purchasing officer working under supervision of a purchasing manager or in consultation with senior management. The purchasing role addressed in this unit involves significant risk and/or significant expenditure and detailed legal and documentation arrangements.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Prepare invitations to offer	1.1. Obtain specifications for goods and services to be purchased from relevant personnel and clarify as required 1.2. Select purchasing methods most appropriate to particular purchases 1.3. Prepare invitations to offer 1.4. Obtain approval of invitations to offer
2. Identify suppliers	2.1. Review organisation's records for potential suppliers 2.2. Identify sources of supply 2.3. Invite suppliers 2.4. Evaluate sources of supply against requirements of purchasing strategies
3. Issue invitations to offer	3.1. Distribute invitations to offer 3.2. Conduct briefings as required 3.3. Clarify issues arising with suppliers in line with purchasing strategies
4. Prepare recommendations to purchase	4.1. Receive offer documents from suppliers 4.2. Assess offer documents against requirements of purchasing strategies 4.3. Seek further information from suppliers as required 4.4. Obtain specialist expertise to assist with evaluation as required 4.5. Evaluate offers against requirements of purchasing strategies 4.6. Prepare shortlists of suppliers that make offers and who meet purchasing criteria 4.7. Select preferred offers 4.8. Make recommendations about preferred offers and seek approval by relevant personnel 4.9. Obtain approval for recommended offers

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to negotiate and liaise with potential suppliers and relevant personnel involved in purchasing planning culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities information technology skills to use software relevant to conducting purchasing planning activity information management skills to ensure all aspects of purchasing planning are conducted in sufficient detail literacy skills to write tender or quotation documents and written reports containing complex concepts organisational and time management skills to sequence tasks and meet timelines.
Required knowledge
identification and overview knowledge of key provisions of relevant legislation from all levels of government that affects business operations, codes of practice and national standards, such as: consumer protection legislation contract law import of goods and services, where relevant sale of goods legislation Trade Practices Act organisational practices, policies and procedures for purchasing product knowledge about the goods and services being supplied purchasing and procurement principles for: accountability probity and transparency risk management value for money.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: documents containing preparations to offer evaluation of suppliers issuing of an invitation to offer formation of recommendation to purchase.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources organisation's purchasing strategies and relevant purchasing records.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios assessment of written reports documenting the procurement planing process direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of preparation and issuing of invitations to offer oral or written questioning to assess knowledge review testimony from team members, colleagues, supervisors or managers.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other purchasing units.

Range Statement

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 personnel may include:	CEO coordinators internal users of purchased goods and services leaders managers other persons authorised to commit the organisation to purchases owner and Board specialist personnel involved in purchasing, asset maintenance and finance supervisors
Purchasing methods may include:	direct negotiations direct purchases using supply agreements electronic trading invitation of open or select tenders written quotations
Invitations to offer may include:	criteria for selection of suppliers from offers received delivery schedules draft contracts and agreements quality requirements required supplier capacity requirements for off-site storage and warehousing specifications of goods and/or services required
Purchasing strategies may include:	criteria for evaluating purchasing performance different policies, procedures and strategies for different dollar values of purchases limits of authority to approve purchases methodology for evaluating purchasing performance organisational and industry codes of conduct and ethics requirements for fairness and transparency in purchasing the organisation's documented strategies for things such as: purchasing covering policies procedures, guidelines and documentation formats for purchasing from suppliers including entities owned by the organisation, partners, alliance members and local and distant suppliers
Clarify issues may include:	requests for further information about specifications not responded to, misinterpretations of specifications and supplementary/add on products or services
Further information may include:	requests about specifications not responded to, misinterpretations of specifications and supplementary/add on products or services supplier briefings and presentations

Unit Sector(s)

Unit sector

Competency field

Competency field	Administration - Purchasing and Contracting

Co-requisite units

Co-requisite units

BSBPUR402B Negotiate contracts

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit specifies the outcomes required to negotiate terms of contracts with suppliers, and prepare and finalise contracts. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who negotiate and formalise complex purchasing arrangements involving significant risk and/or significant expenditure and detailed legal and documentation arrangements. This unit applies to individuals who negotiate contracts as part of a broad purchasing role but are not specialist legal practitioners. They are typically guided by organisational contract negotiation guidelines and work under minimal supervision of a senior purchasing manager or in consultation with senior management.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Negotiate terms of contracts with suppliers	1.1. Offer advice and undertake negotiations without prejudice 1.2. Advise suppliers of the organisation's intent to accept their offers 1.3. Negotiate issues with suppliers 1.4. Determine desired outcomes, negotiation plans and schedules for negotiations 1.5. Undertake negotiations and reach agreements with suppliers in accordance with plans 1.6. Negotiate and document contract requirements to the satisfaction of the organisation and suppliers
2. Prepare contracts	2.1. Draft required contracts using legal expertise if required 2.2. Distribute draft contracts to relevant personnel and suppliers 2.3. Ensure any discrepancies or disagreements are clarified and resolved to the satisfaction of all parties 2.4. Ensure checks of the legality and validity of draft contracts are made 2.5. Obtain approvals to sign contracts
3. Finalise contracts	3.1. Ensure contracts are signed and exchanged between the organisation and suppliers 3.2. Ensure contracts and related documents are stored and safeguarded 3.3. Advise relevant personnel of contract requirements 3.4. Advise unsuccessful suppliers of non-acceptance of offers

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities communication and negotiation skills to liaise with suppliers and reach agreement with suppliers on contracts literacy skills to draft concepts and write reports containing complex concepts technology application skills to use a range of software programs relevant to purchasing and contracting.
Required knowledge
identification and overview knowledge of key provisions of relevant legislation from all levels of government that affects business operations, codes of practice and national standards, such as: consumer protection legislation contract law import of goods and services, where relevant sale of goods legislation Trade Practices Act organisational practices, policies and procedures for purchasing product knowledge about the goods and services being supplied purchasing and procurement principles for: accountability probity and transparency risk management value for money.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: documented agreement of terms with suppliers drafting and completion of a contract with a supplier for goods and services informing of successful and unsuccessful suppliers.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources organisation's purchasing strategies and relevant purchasing records.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios assessment of draft and finalised contracts for the supply of goods and services direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of contacting successful and unsuccessful suppliers about the awarding of the contract oral or written questioning to assess knowledge review testimony from team members, colleagues, supervisors or managers review of authenticated documents from the workplace or training environment.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other purchasing units.

Range Statement

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.
Issues may include:	issues relating to non-compliance with invitation to offer requirements issues relating to occupational health and safety (OHS) performance standards issues relating to the form and specific requirements of contract documentation
Contracts may include:	agreements for one-off or ongoing supply of goods or services agreements with Australian or overseas individuals, contractors, corporations, individuals and government agencies electronic or paper-based agreements memoranda of understanding/agreement
Relevant personnel may include:	CEO managers leaders coordinators OHS specialists supervisors other persons authorised to commit the organisation to purchases internal users of purchased goods and services owner Board specialist personnel involved in purchasing, asset maintenance and finance
Checks may include:	referring the contract to others such as: external legal representative for organisation legal officer within organisation purchasing manager

Unit Sector(s)

Unit sector

Competency field

Competency field	Administration - Purchasing and Contracting

Co-requisite units

Co-requisite units

BSBPUR501C Develop, implement and review purchasing strategies

Modification History

Release	Comments
Release 1	This version first released with BSB07 Business Training Package version 6.0. Revised unit. Required knowledge and Range Statement changed to include environmentally sustainable practices. Replaces BSBPUR501B Develop, implement and review purchasing strategies

Unit Descriptor

This unit specifies the outcomes required to develop, implement and evaluate an organisation's purchasing strategies, and implement improvements to those strategies.

Application of the Unit

This unit applies to individuals who develop strategies detailing the organisation's policies, guidelines and procedures for purchasing.

The unit is typically undertaken by a senior purchasing officer or purchasing manager. While they may work closely with other staff members in the organisation, they have individual responsibility and autonomy to develop, communicate and implement organisational purchasing strategies.

Individuals undertaking this unit support the work of other employees carrying out purchasing activities.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Determine purchasing objectives	1.1 Research and analyse the suitability of industry benchmarks for purchasing for the organisation 1.2 Analyse organisation’s purchasing data and information 1.3 Undertake consultations with relevant stakeholders and personnel to inform development of purchasing objectives 1.4 Draft purchasing objectives in line with organisation’s goals 1.5 Gain approval from relevant personnel for purchasing objectives
2. Develop purchasing strategies	2.1 Develop purchasing strategies, taking into account legal requirements and purchasing objectives 2.2 Include five rights in purchasing criteria 2.3 Develop human resource, financial and other plans to support implementation of purchasing strategies 2.4 Make changes resulting from feedback from relevant personnel about purchasing plans and strategies 2.5 Gain approval for plans to implement purchasing plans and strategies
3. Implement purchasing strategies	3.1 Communicate purchasing strategies to relevant personnel and stakeholders 3.2 Access resources needed to implement purchasing strategies 3.3 Provide support to implement purchasing strategies 3.4 Monitor implementation of purchasing strategies by the organisation 3.5 Identify and address problems and issues arising during implementation of purchasing strategies 3.6 Provide reports to relevant personnel and stakeholders on the implementation of purchasing strategies
4. Evaluate purchasing strategies and implement improvements	4.1 Review implementation of purchasing strategies 4.2 Identify improvements to purchasing strategies from review process 4.3 Gain approval to implement improvements to purchasing strategies 4.4 Communicate improvements to relevant stakeholders and provide support to implement improvements 4.5 Monitor and review implementation of improvements to determine their effectiveness

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities

communication and negotiation skills to liaise with suppliers and relevant stakeholders and negotiate agreement appropriate purchasing strategies

literacy skills to write purchasing policies and procedures and reports containing complex concepts

financial management skills to create and manage a budget framework for conducting purchasing activities

technology skills to operate software relating to online purchasing.

Required knowledge

identification and overview knowledge of key provisions of relevant legislation from all levels of government that affects business operations, codes of practice and national standards, such as:

consumer protection legislation

contract law

import of goods and services, where relevant

sale of goods legislation

Trade Practices Act

information about industry benchmarks for purchasing, including information from:

peak bodies and industry associations

Australian Standards organisation policies and procedures related to:

business terms and conditions for purchasing, tendering and contracting

contracting and tendering

ethical behaviour

purchasing

product knowledge related to goods and services required by the organisation

principles and practice in environmentally sustainable purchasing and supply

range of software programs used in online purchasing.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: development of purchasing objectives and strategies for an organisation implementation of those purchasing strategies in an organisation evaluation and implementation of improvements to purchasing strategies in an organisation.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources organisation’s purchasing strategies and relevant purchasing records.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios assessment of documented purchasing objectives and strategies direct questioning combined with review of portfolios of evidence and third party workplace reports of onthejob performance by the candidate oral or written questioning to assess knowledge review testimony from team members, colleagues, supervisors or managers review of authenticated documents from the workplace or training environment.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other purchasing units.

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 stakeholders may include:	clients contractors customers suppliers tenderers.
Personnel may include:	Board members CEOs coordinators internal users of purchased goods and services leaders managers owners relevant staff in other work sections staff in own work section, team members and colleagues supervisors.
Purchasing strategies may include:	criteria for evaluating purchasing performance different policies, procedures and strategies for different dollar values of purchases key performance indicators for purchasing limits of authority to approve purchases methodology for evaluating purchasing performance organisational and industry codes of conduct and ethics policies, procedures, guidelines and documentation formats for purchasing from suppliers including entities owned by the organisation, partners, alliance members and local and distant suppliers requirements for fairness and transparency in purchasing environmentally sustainable purchase and supply of goods and services.
Legal requirements may include issues in relation to:	access and equity accreditation, licence, patent and copyright codes of practice data collection, storage and retrieval ethical conduct and governance industrial relations insurance occupational health and safety operation, maintenance and service of tools, equipment, plant and machinery planning privacy and confidentiality professional development standards (Australian and international) warranties.
The five rights are:	right supplier: demonstrable expertise and experience due diligence requirements ethical conduct requirements evidence of past legal compliance requirements to use organisations linked by ownership, partnership, alliance or other arrangements right price: cost/price analysis valueformoney right quantity: supply guarantees right quality: confidentiality and probity requirements key performance indicators measures to manage risk quality accreditation right time: supply guarantees.
Resources may include human, physical and other resources such as:	documentation required for purchasing, such as proformas, order forms, standard tender documentation and basic standard contracts software systems for inventory management or online purchasing staff to undertake or assist with purchasing.
Support may include:	information sessions and briefings training programs written information including procedures and internet or intranetbased information.

Unit Sector(s)

Administration – Purchasing and Contracting

Custom Content Section

Not applicable.

BSBPUR502B Manage supplier relationships

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit specifies the outcomes required to manage relationships with suppliers of larger purchases or multiple smaller purchases, where the relationship is of some significance to the organisation. It covers managing purchasing agreements, resolving disagreements with suppliers, finalising agreements, and reviewing the performance of suppliers. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who mange the relationships with the suppliers to an organisation. The unit is typically undertaken by a senior purchasing officer or purchasing manager. While they may work closely with other staff members in the organisation, they have individual responsibility and autonomy to establish, maintain and develop supplier relationships and resolve any disputes arising with suppliers. Individuals undertaking this unit support the work of other employees in maintaining supplier relationships.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Manage purchasing agreements	1.1. Monitor supplier performance throughout the duration of agreements 1.2. Identify, monitor and manage risks in risk management plans throughout the duration of agreements 1.3. Identify and address potential and actual performance issues 1.4. Negotiate and resolve amendments to agreements as a consequence of addressing performance issues 1.5. Seek and obtain approval for amendments 1.6. Communicate approved amendments to suppliers and relevant personnel
2. Resolve disagreements with suppliers	2.1. Identify and investigate causes of disagreements with suppliers and assess heir validity 2.2. Negotiate and resolve disagreements 2.3. Document amendments to agreements as a consequence of the resolution of disagreements 2.4. Seek and obtain approval for amendments 2.5. Communicate approved amendments to suppliers and relevant personnel
3. Finalise agreements	3.1. Confirm all supplier obligations as having been met prior to agreements being finalised 3.2. Finalise purchasing agreements on completion of contract 3.3. Document arrangements to finalise agreements
4. Review performance of suppliers	4.1. Evaluate supplier performance against the requirements of purchasing agreements 4.2. Inform suppliers of evaluation outcomes as required 4.3. Make recommendations about future use of suppliers to relevant personnel

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication and negotiation skills to liaise with suppliers and relevant personnel and gain agreement on required performance levels culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities literacy skills to write reports containing complex concepts.
Required knowledge
identification and overview knowledge of key provisions of relevant legislation from all levels of government that affects business operations, codes of practice and national standards, such as: consumer protection legislation contract law import of goods and services, where relevant sale of goods legislation Trade Practices Act methodologies to monitor, review and evaluate supplier performance organisation's policies and procedures related to: conduct and ethics OHS purchasing tendering and contracting product knowledge related to goods and services required by the organisation.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: successfully managed relationships with suppliers over the life of specific purchasing agreements resolution of a dispute with a supplier finalisation of an agreement with a supplier evaluation of supplier performance and formulation of recommendations about future use of supplier.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources organisation's purchasing strategies and relevant purchasing records access to organisation's policy and procedures for purchasing.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of actions taken to resolve disagreements with suppliers oral or written questioning to assess knowledge review of testimony from team members, colleagues, supervisors or managers review of authenticated documents from the workplace or training environment.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other purchasing units.

Range Statement

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.
Agreements may include:	all conditions applying from commencement to completion and closure of agreement conditions set out in a contract, memorandum of understanding or other documented agreement
Risk management plans may include:	documentation of outcomes of risk analysis including occupational health and safety, and how risks are to be addressed
Relevant personnel may include:	CEOs managers leaders coordinators OHS specialists and supervisors internal users of supplied goods and services personnel involved in purchasing
Disagreements may include:	costs, fees and prices delivery schedules interpretations of specifications detailed in documents on which agreements are based interpretations of terms and conditions detailed in agreement quality of goods or services, including OHS performance standards
Completion of purchasing agreement may include:	after agreed number or volume of items have been supplied at end of fixed time period mutually-agreed time, including prior to that specified in agreement
Recommendations may include:	to file relevant supplier details for future reference to renew agreement for further purchasing to seek new sources of supply

Unit Sector(s)

Unit sector

Competency field

Competency field	Administration - Purchasing and Contracting

Co-requisite units

Co-requisite units

BSBPUR504B Manage a supply chain

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit specifies the outcomes required to manage a supply chain, including the relationships between an organisation and its supply and demand partners along the chain. It covers implementing a demand driven supply chain management strategy, managing the supply chain, and evaluating and improving supply chain effectiveness. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who are responsible for managing a supply chain in an organisation. These individuals develop and implement relevant supply chain management strategies, and manage and review the implementation of improvements to international purchasing strategies. Individuals undertaking this unit support the work of other employees carrying out supply chain management functions.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Implement demand driven supply chain management strategy	1.1. Assign responsibility for supply chain management within the organisation in accordance with supply chain management strategy 1.2. Access and operationalise technology and software for implementation of the supply chain management system within the requirements of the strategy and budgetary allocation 1.3. Design policies and procedures to guide business relations and operations in accordance with the strategy 1.4. Design or re-design supporting business processes to support implementation of the strategy 1.5. Provide support to staff, customers and supply chain to assist in implementation of the supply chain management strategy
2. Manage supply chain	2.1. Manage communication and information exchange with strategic partners and suppliers in accordance with the supply chain management strategy 2.2. Facilitate and collaborate with supply chain organisations to determine demand at each level of the supply chain in accordance with the supply chain management strategy 2.3. Manage sales and payments in accordance with supply chain and risk management strategies, and legal and ethical requirements 2.4. Implement actions to build trust and foster a supply chain culture in accordance with the supply chain management strategy 2.5. Identify opportunities to adjust policies and procedures to respond to the changing needs of customers, supply chain and the organisation
3. Evaluate and improve supply chain effectiveness	3.1. Monitor demand chain management and supply chain management in accordance with the supply chain management strategy 3.2. Review and identify improvements in the effectiveness of the supply chain with each level of the supply chain, including staff and customers 3.3. Compare business data and reports to outcomes, budgets, timelines and forecasts to actual performance 3.4. Review technology performance and make recommendations for improvements to hardware, software and/or their use in accordance with strategy and budget 3.5. Use feedback and evaluation results to plan and improve future supply chain management strategies

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities communication and interpersonal skills to establish working relationships with customers, supply chain members and internal colleagues literacy skills to document policies and procedures for supply chain management and to write reports containing complex concepts leadership skills to coordinate supply chain management policy development and successfully implement those policies technology skills to use software applicable to managing a supply chain.
Required knowledge
identification and overview knowledge of key provisions of relevant legislation from all levels of government that affects business operations, codes of practice and national standards, such as: consumer protection legislation contract law import of goods and services, where relevant sale of goods legislation Trade Practices Act organisation policies and procedures related to: business terms and conditions for purchasing, tendering and contracting contracting and tendering ethical behaviour purchasing supply chain management product knowledge related to goods and services required by the organisation techniques to establish collaborative relationships.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: implementation of a supply chain management strategy successful management of a supply chain evaluation and formulation of recommendations for improvement to supply chain management strategy.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources organisation's purchasing strategies and relevant purchasing records.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios assessment of documented supply chain management strategies direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate oral or written questioning to assess knowledge review testimony from team members, colleagues, supervisors or managers review of authenticated documents from the workplace or training environment.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other purchasing units.

Range Statement

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.
Supply chain management refers to:	management of the entire cycle from raw materials to producers, component suppliers, manufacturers, wholesalers, third party service providers, retailers, customers and recyclers, plus freight, distribution and cash flow
Supporting business processes may include:	accounting administration data input delivering and receiving ordering payments online and other technological inventory management or supply chain integration software
Support may include:	intranet site information mentoring and coaching arrangements policies, procedures and guidelines provision of a help-desk or contact persons workshops, briefings and training programs written documentation in the form of manuals, help books, protocols, etc
Demand chain management is:	a collaborative process that involves determining how much product needs to be produced at each level of the supply chain through to the end consumer
Improvements in the supply chain may include:	the role of 'middlemen' or other middle supply chain elements being reduced or made redundant as newer more efficient supply chain methodologies and technologies are implemented new value being created between producers and consumers

Unit Sector(s)

Unit sector

Competency field

Competency field	Administration - Purchasing and Contracting

Co-requisite units

Co-requisite units

BSBREL401A Establish networks

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to develop and maintain effective work relationships and networks. It covers the relationship building and negotiation skills required by workers within an organisation as well as freelance or contract workers. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals with a broad knowledge of networking and negotiation who contribute well developed skills in creating solutions to unpredictable problems through analysis and evaluation of information from a variety of sources. They may have responsibility to provide guidance or to delegate aspects of tasks to others.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop and maintain business networks	1.1. Use appropriate network strategies to establish and maintain relationships that promote the development of business opportunities 1.2. Identify and pursue network opportunities to maximise a range of contacts 1.3. Communicate information regarding new networks to inform individuals, colleagues and clients of potential benefits 1.4. Participate in professional networks and associations to obtain and maintain personal knowledge and skills
2. Establish and maintain business relationships	2.1. Develop and maintain relationships to promote benefits consistent with organisational/client requirements 2.2. Gain and maintain trust and confidence of contacts through demonstration of high standards of business practices 2.3. Use a high level of negotiation skills to encourage positive outcomes 2.4. Identify difficult situations and negotiate solutions using collaborative problem-solving techniques 2.5. Seek specialist advice in the development of contacts where appropriate
3. Promote the relationship	3.1. Develop strategies to represent and promote the interests and requirements of the relationship 3.2. Use appropriate presentation skills to communicate the goals and objectives of the relationship 3.3. Effectively communicate issues, policies and practices of the relationship to a range of audiences, in writing and verbally 3.4. Obtain feedback to identify and develop ways to improve promotional activities within available opportunities

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to receive and report on feedback, to maintain effective relationships and to manage conflict culturally appropriate communication skills to relate to people from diverse backgrounds and people with diverse abilities leadership skills to gain trust and confidence of clients and colleagues negotiation skills to achieve mutually acceptable outcomes technology skills to support effective communication and presentation.
Required knowledge
client or organisational policies, plans and procedures related organisations, agencies and networks trends and forecasts for relevant industries, services and products.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: establishing contacts and participating in networks identifying opportunities for networking knowledge of related organisations, agencies and networks maintaining records of relevant contacts.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources access to examples of networking strategies and documentation.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of documentation communicating issues, policies and practices of the relationship to a range of audiences evaluation of promotional strategies observation of negotiation of solutions between groups and individuals observation of promotional presentations.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: interpersonal communication units other relationship management units.

Range Statement

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.
Network strategies may include:	association memberships conference participation distributing materials individual marketing maintaining regular contact seminar attendance
Professional networks and associations may include:	advisory committees colleagues committees government agencies internal/external customers lobby groups local inter-agency groups other organisations professional/occupational associations project specific ad hoc consultative/reference groups specific interest or support groups suppliers work team
Organisational/client requirements may be included in:	access and equity principles and practices defined resource parameters ethical standards goals, objectives, plans, systems and processes legal and organisational policies, guidelines and requirements marketing plan occupational health and safety policies, procedures and programs quality and continuous improvement processes and standards quality assurance and/or procedures manuals
Negotiation skills may include:	assertiveness bargaining collaboration confidence building conflict reduction empathising offers and counter offers solution designing stress management
Feedback may include:	accuracy and sufficiency of information appropriateness of audience benefits to organisation impact of message liaison with networks participation of competitors use of media

Unit Sector(s)

Unit sector

Competency field

Competency field	Stakeholder Relations - Relationship Management

Co-requisite units

Co-requisite units

BSBRES401A Analyse and present research information

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to gather, organise and present workplace information using available systems. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who are required to apply their broad knowledge of the work environment to analysis and research tasks. They may have responsibility to provide guidance or to delegate aspects of these tasks to others.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Gather and organise information	1.1. Gather and organise information in a format suitable for analysis, interpretation and dissemination in accordance with organisational requirements 1.2. Access information held by the organisation ensuring accuracy and relevance in line with established organisational requirements 1.3. Ensure that methods of collecting information are reliable and make efficient use of resources in accordance with organisational requirements 1.4. Identify research requirements for combining online research with non-electronic sources of information 1.5. Use business technology to access, organise and monitor information in accordance with organisational requirements 1.6. Update, modify, maintain and store information, in accordance with organisational requirements
2. Research and analyse information	2.1. Clearly define objectives of research ensuring consistency with organisational requirements 2.2. Ensure that data and research strategies used are valid and relevant to the requirements of the research and make efficient use of available resources 2.3. Identify key words and phrases for use as part of any online search strategy, including the use of Boolean operators and other search tools 2.4. Use reliable methods of data analysis that are suitable to research purposes 2.5. Ensure that assumptions and conclusions used in analyses are clear, justified, supported by evidence and consistent with research and business objectives
3. Present information	3.1. Present recommendations and issues in an appropriate format, style and structure using suitable business technology 3.2. Structure and format reports in a clear manner that conforms to organisational requirements 3.3. Report and distribute research findings in accordance with organisational requirements 3.4. Obtain feedback and comments on suitability and sufficiency of findings in accordance with organisational requirements

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to read, write and understand a variety of texts; and to edit and proofread documents to ensure clarity of meaning, accuracy and consistency of information problem-solving skills to deal with information which is contradictory, ambiguous, inconsistent or inadequate technology skills to select and use technology appropriate to a task research skills to identify and access information.
Required knowledge
key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws occupational health and safety (OHS) organisational record keeping/filing systems, security procedures and safe recording practices organisational policies and procedures relating to distribution of workplace information, and legal and ethical obligations research processes and strategies to identify new sources (online and print) of information and to use them most efficiently and effectively.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: presenting information and data maintaining and handling data and documents systematically analysing and interpreting data to support organisational activities knowledge of research processes and strategies to identify new sources of information.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of research tasks and resources.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate analysis of responses to case studies and scenarios demonstration of techniques observation of presentations review of documentation outlining recommendations and issues review of reports outlining research findings.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: general administration units IT use units Governance units

Range Statement

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.
Information may include:	demographic data service delivery records computer databases (library catalogue, customer records, subscription database, internet) computer files (letters, memos and other documents) correspondence (faxes, memos, letters, email) financial figures forms (insurance forms, membership forms) information on training needs invoices (from suppliers, to debtors) marketing reports/plans/budgets personnel records (personal details, salary rates) production targets sales records (monthly forecasts, targets achieved)
Organisational requirements may include:	anti-discrimination and related policy business and performance plans Code of Conduct/Code of Ethics defined resource parameters ethical standards goals, objectives, plans, systems and processes information protocols legal and organisational policies, guidelines and requirements management and accountability channels OHS policies, procedures and programs procedures for updating records quality assurance and/or procedures manuals security and confidentiality requirements
Methods of collecting information may include:	checking research provided by others checking written material including referrals and client files individual research information from other organisations interviews with community members, colleagues/customers observation and listening previous file records questioning (in person or indirect) recruitment applications and other forms
Business technology may include:	answering machine computer fax machine photocopier telephone
Objectives of research may include:	comparative analysis hypothesis testing identification of trends industry pricing policies process mapping situational diagnosis
Research strategies may include:	data analysis documentation reviews focus groups interviewing colleagues and clients online searching product sampling subscription databases
Key words and phrases may include:	American spellings when searching online cultural or geographic terms using different thesauri in different databases
Boolean operators may include:	exclude - / NOT include +/ AND or phrase searching " "/( ) variations, depending on the resource being used
Methods of data analysis may include:	data sampling feedback on results peer review review of previous research statistical analysis
Business objectives may include:	community capacity building community development service provision business planning financial performance flexibility, responsiveness interpersonal communication marketing and customer service organisational values and behaviours people management work procedures and quality assurance manuals
Feedback may include:	audit documentation and reports comments from community, board members, clients and colleagues customer satisfaction questionnaires quality assurance data returned goods

Unit Sector(s)

Unit sector

Competency field

Competency field	Knowledge Management - Research

Co-requisite units

Co-requisite units

BSBRKG304B Maintain business records

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to maintain the records of a business or records system in good order on a day to day basis. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals requiring some understanding of relevant theoretical knowledge relating to recordkeeping functions. It is not assumed that individuals at this level would have responsibility for supervising the work of others; however it is assumed that as a recordkeeping practitioner their work will support effective recordkeeping and governance practices across the organisation. The application is in relation to the maintenance of records from an existing business or records system that has guidelines and processes to assist in the process. Work carried out in the interest of system maintenance will be performed under supervision or in consultation with more senior staff or users of the system.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Collate business records	1.1. Identify individual records or information which should be incorporated into business or records system according to organisational criteria 1.2. Sort records in accordance with workplace requirements 1.3. Adhere to security and access requirements in accordance with organisational procedures
2. Update business or records system	2.1. Identify and record control information for describing new records to be incorporated into business or records system 2.2. Update control information describing movement or use of records within business or records system 2.3. Accurately record and update control information in business or records system 2.4. Identify and remove records of completed business activities from current system for disposal
3. Prepare reports from the business or records system	3.1. Interpret requests for reports and clarify the content and frequency sought, where necessary 3.2. Prepare reports from business or records system in accordance with instructions or request 3.3. Prepare reports in accordance with organisational security and access procedures

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to explain and clarify procedures, and to interview users to identify their records/information needs literacy skills to read and interpret nature of record content, functions and problems problem-solving and analysis skills to identify and manage records.
Required knowledge
key provisions of relevant legislation from all forms of government, regulations, standards and documentation that may affect aspects of business operations, such as: AS 5044.1:2002 AGLS Metadata element set AS 5090:2003 Work process analysis for recordkeeping AS ISO 15489:2004 Records management AS ISO 23081.1:2006 Information and documentation - Records management processes - Metadata for records - Principles Australian Stock Exchange(ASX) Principles of Good Corporate Governance ethical principles codes of practice privacy and freedom of information archives and records legislation occupational health and safety general principles and processes of records management and records management systems, such as: systems of control records continuum theory mandate and ownership of business process environmental context records characteristics.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: complying with organisational procedures and workplace requirements knowledge and understanding of business or records systems accurately recording information.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated work environment access to office equipment and resources access to examples of records, recordkeeping systems and policies access to workplace reference materials such as procedural manuals and company policies.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios demonstration of techniques direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of authenticated documents from the workplace or training environment oral or written questioning to assess knowledge of general principles and processes of business or records systems.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: administration units other knowledge management units.

Range Statement

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.
Records may be:	at different stages of use: active archival digital: remote drives servers CDs DVDs imaging systems PC-based applications mainframe physical: audio-visual or multimedia graphic microform paper-based (acid free or multiple copies from a variety of sources: already in the custody of the organisation in the process of being transferred between organisations
Information may include:	customer relationship management expenditure human resources management invoicing/sales legislative/regulatory/licensing compliance risk management stock control taxation, asset management
Business or records systems may be:	archival control systems business systems cash register-based systems characteristics relating to: aggregations context entities metadata current business or records systems electronic records and document management system (ERDMS) informal paper-based accumulation and card systems PC-based accounting systems, employee and tax records systems proprietary recordkeeping package storage facilities systems systems unique to individual workplaces and organisations
Security and access requirements may relate to:	individuals or positions of individuals protection of privacy security restrictions trade secrets or commercial-in-confidence information
Reports may be:	ad hoc computer generated hand prepared part of a management solution for another support/operational function regular records management reports system management reports

Unit Sector(s)

Unit sector

Competency field

Competency field	Knowledge Management - Recordkeeping

Co-requisite units

Co-requisite units

BSBRKG402B Provide information from and about records

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to respond as effectively as possible to enquiries from potential users of records, including using appropriate processes to access and provide information about records. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who are required to demonstrate understanding of a broad knowledge base incorporating some theoretical recordkeeping concepts. The application is in relation to individuals who may regularly be expected to access an organisation's business and records systems in response to enquiries from users of the systems and others.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify and gather records required	1.1. Identify specific information or search criteria required by user 1.2. Identify range of records likely to contain information required and ascertain their availability using appropriate finding aids and records systems 1.3. Obtain range of records likely to contain information required by user, and analyse content 1.4. Track records to record any change in location and use, in accordance with business or records system rules and organisational procedures 1.5. Explain to user any obstacles to obtaining specific records within specified time and agree a timeframe for provision of records
2. Interpret and administer access rules and procedures	2.1. Identify person requesting record/s and confirm access category, in accordance with organisational procedures 2.2. Apply access restriction rules and guidelines to record/s requested to match access category of requester 2.3. Inform requester of their rights to review the decision where access restriction rules and guidelines prevent access
3. Provide the required information and/or records	3.1. Prepare requested information/records in appropriate formats, and in accordance with organisational procedures and specified time lines 3.2. Mask specific records, or portions thereof, in accordance with access rules and organisational procedures 3.3. Document records retrieved and used to provide information, in accordance with business or records system operation and organisational procedures 3.4. Record new locations provided to user in accordance with system rules and organisational procedures 3.5. Deliver record, or record information, within specified timeframes

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to explain and clarify procedures, and to interview users to identify their records/information needs literacy skills to read and interpret nature of record content, functions and problems problem-solving and analysis skills to identify records and information requested self management skills to accurately record metadata research skills to identify, retrieve and organise information for users.
Required knowledge
construction and use of language in the organisation in relation to recordkeeping (past and present) key provisions of relevant legislation from all forms of government, regulations, standards and documentation that may affect aspects of business operations, such as: AS 5044.1:2002 AGLS Metadata element set AS 5090:2003 Work process analysis for recordkeeping AS ISO 15489:2004 Records management AS ISO 23081.1:2006 Information and documentation - Records management processes - Metadata for records - Principles Australian Stock Exchange(ASX) Principles of Good Corporate Governance ethical principles codes of practice privacy and freedom of information archives and records legislation occupational health and safety general principles and processes of records management and records management systems, such as: systems of control records continuum theory mandate and ownership of business process environmental context records characteristics organisational business functions, structure and culture organisational policies, strategies and procedures, particularly those relating to records access and security.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: identifying records which accurately fulfil requests of users applying access and security rules in the provision of records and information knowledge of relevant legislation, regulations and standards.
Context of and specific resources for assessment	Assessment must ensure: access to examples of records, recordkeeping systems and policies access to workplace reference materials such as procedural manuals and company policies.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios demonstration of techniques direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of requested information/records prepared oral or written questioning to assessknowledge of general principles and processes of recordkeeping systems.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: administration units other knowledge management units.

Range Statement

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.
Identifying information or search criteria may include:	keywords control information
Range of records may include:	different stages of use: active archival digital: remote drives servers CDs DVDs imaging systems PC-based applications mainframe physical: audio-visual or multimedia graphic microform paper-based (acid free or multiple copies) variety of sources: already in the custody of the organisation in the process of being transferred between organisations
Finding aids to ascertain the availability of records may include:	databases indexes microforms
Records systems may include:	archival control systems business systems cash register-based systems characteristics relating to: aggregations context entities metadata current business or records systems electronic records and document management system (ERDMS) informal paper-based accumulation and card systems PC-based accounting systems, employee and tax records systems proprietary recordkeeping package storage facilities systems
Obstacles may include:	cost inaccurate finding aids reluctance of individuals or organisations to provide records remoteness of location transaction of standard recordkeeping practices, such as disposal
Access may include:	interpretation of clearances and privacy restrictions checking level of access and associated security releases

Unit Sector(s)

Unit sector

Competency field

Competency field	Knowledge Management - Recordkeeping

Co-requisite units

Co-requisite units

BSBRSK401A Identify risk and apply risk management processes

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to identify risks and to apply established risk management processes to a subset of an organisation or project's operations that are within the person's own work responsibilities and area of operation. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals with a broad knowledge of risk analysis or project management who contribute well developed skills in creating solutions to unpredictable problems through analysis and evaluation of information from a variety of sources. They may have responsibility to provide guidance or to delegate aspects of these tasks to others. In this unit, risks applicable within own work responsibilities and area of operation, may include projects being undertaken individually or by a team, or operations within a section of the organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify risks	1.1. Identify the context for risk management 1.2. Identify risks using tools, ensuring all reasonable steps have been taken to identify all risks 1.3. Document identified risks in accordance with relevant policies, procedures and legislation
2. Analyse and evaluate risks	2.1. Analyse and document risks in consultation with relevant stakeholders 2.2. Undertake risk categorisation and determine level of risk 2.3. Document analysis processes and outcomes
3. Treat risks	3.1. Determine appropriate control measures for risks and assess for strengths and weaknesses 3.2. Identify control measures for all risks 3.3. Refer risks relevant to whole of organisation or having an impact beyond own work responsibilities and area of operation to others as per established policies and procedures 3.4. Choose and implement control measures for own area of operation and/or responsibilities 3.5. Prepare and implement treatment plans
4. Monitor and review effectiveness of risk treatment/s	4.1. Regularly review implemented treatment/s against measures of success 4.2. Use review results to improve the treatment of risks 4.3. Provide assistance to auditing risk in own area of operation 4.4. Monitor and review management of risk in own area of operation

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills sufficient to read and understand a variety of texts; and to write, edit and proofread documents to ensure clarity of meaning, accuracy and consistency of information research and data collection skills to monitor and evaluate risks problem-solving skills to appropriately address identified risks.
Required knowledge
Australian and international standards for risk management key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws environmental issues occupational health and safety organisational policies and procedures relating to risk management processes and strategies auditing requirements relating to risk management.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: identification, analysis and evaluation of risks demonstrated understanding of personal role in relation to wider organisational or project context demonstrated understanding of risk management processes and procedures.
Context of and specific resources for assessment	Assessment must ensure: access to workplace documentation relating to risk management access to risk management tools and frameworks.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate review of documentation outlining risk analysis processes and outcomes analysis of responses to case studies and scenarios oral or written questioning to assess knowledge of Australian and international standards for risk management review of implementation of treatment plans.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: general administration units other risk management units.

Range Statement

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.
Context may include:	any related projects or organisations any resources, including physical assets, which are vital to operations key operational elements and service of the organisation organisation or project, how it is organised and its capabilities own role and responsibilities in relation to overall project or organisation design
Risks may include:	commercial and legal relationships economic circumstances and scenarios human behaviour individual activities management activities and controls natural events political circumstances positive risk technology - technological issues
Tools may include:	documentation to assist in process of identifying risk, and assessing impact and likelihood of occurrence standard instruments developed for the organisation and contextualised for sections of the workplace's operations, such as checklists and testing procedures tools to prioritise risks, including where relevant, numerical scoring systems for risks
Stakeholders may include:	contractors employees financial managers insurance agents managers public service providers suppliers unions volunteers
Risk categorisation may include:	likelihood of risks: almost certain likely possible unlikely rare consequences of risks: insignificant minor moderate major catastrophic current control measures
Level of risk may include:	low, treated with routine procedures moderate, with specific responsibility allocated for the risk, and monitoring and response procedures implemented high, requiring action, as it has potential to be damaging to the organisation or project extreme, requiring immediate action, as it has potential to be devastating to the organisation or project
Control measures may include:	hierarchy of controls: reduction in likelihood of risks reduction of consequences of risks retention of risks risk aversion transfer of responsibility of risks
Measures of success may include:	costs reductions in impact reductions in likelihood reductions in occurrence

Unit Sector(s)

Unit sector

Competency field

Competency field	Regulation, Licensing and Risk - Risk Management

Co-requisite units

Co-requisite units

BSBRSK501B Manage risk

Modification History

Release	Comments
Release 1	This version first released with BSB07 Business Training Package version 6.0. Revised unit. Required knowledge updated to incorporate current Australian Standards. Replaces BSBRSK501A Manage risk

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to manage risks in a range of contexts across the organisation or for a specific business unit or area.

Application of the Unit

This unit addresses the management of the risk across the organisation or within a business unit or area. It does not assume any given industry setting.

This unit applies to individuals who are working in positions of authority and are approved to implement change across the organisation, business unit, program or project area. They may or may not have responsibility for directly supervising others.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Establish risk context	1.1 Review organisational processes, procedures and requirements for undertaking risk management 1.2 Determine scope for risk management process 1.3 Identify internal and external stakeholders and their issues 1.4 Review political, economic, social, legal, technological and policy context 1.5 Review strengths and weaknesses of existing arrangements 1.6 Document critical success factors, goals or objectives for area included in scope 1.7 Obtain support for risk management activities 1.8 Communicate with relevant parties about the risk management process and invite participation
2. Identify risks	2.1 Invite relevant parties to assist in the identification of risks 2.2 Research risks that may apply to scope 2.3 Use tools and techniques to generate a list of risks that apply to the scope, in consultation with relevant parties
3. Analyse risks	3.1 Assess likelihood of risks occurring 3.2 Assess impact or consequence if risks occur 3.3 Evaluate and prioritise risks for treatment
4. Select and implement treatments	4.1 Determine and select most appropriate options for treating risks 4.2 Develop an action plan for implementing risk treatment 4.3 Communicate risk management processes to relevant parties 4.4 Ensure all documentation is in order and appropriately stored 4.5 Implement and monitor action plan 4.6 Evaluate risk management process

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

communication and literacy skills to consult and negotiate, to prepare communications about risk management, and to encourage stakeholder involvement

organisational and management skills to plan and implement risk management processes

problemsolving and innovation skills to find practical ways to manage identified risks.

Required knowledge

AS/NZS ISO 31000:2009 Risk Management - Principles and Guidelines

legislation, codes of practice and national standards, for example:

duty of care

company law

contract law

environmental law

freedom of information

industrial relations law

privacy and confidentiality

legislation relevant to organisation’s operations

legislation relevant to operation as a business entity

organisational policies and procedures, including:

risk management strategy

policies and procedures for risk management

overall operations of organisation

reasonable adjustment in the workplace for people with a disability

types of available insurance and insurance providers.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: risk management plan which includes a detailed stakeholder analysis, explanation of the risk context, critical success factors, identified and analysed risks, and treatments for prioritised risks details of monitoring arrangements for risk management plan and an evaluation of the risk management plan’s efficacy in treating risks knowledge of relevant legislation, codes of practice and national standards.
Context of and specific resources for assessment	Assessment must ensure: access to workplace documentation.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of onthejob performance by the candidate observation of presentations oral or written questioning to assess knowledge of risk management policies and procedures review of documented critical success factors, and goals or objectives for area review of risks prioritised for treatment evaluation of action plan for implementing risk treatment evaluation of documentation communicating risk management processes to relevant parties.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: financial management units, governance units, human resource management units, or technology units.

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.

Risks may include those relating to:	commercial relationships economic circumstances and scenarios human behaviour individual activities legislation management activities and controls natural events political circumstances technology.
Scope may apply to:	given project specific business unit or area specific functional such as: financial management OHS governance external environment internal environment whole organisation.
Relevant parties may include:	all staff internal and external stakeholders senior management specific teams or business units technical experts.
Research may include:	data or statistical information information from other business areas lessons learned from other projects or activities market research previous experience public consultation review of literature and other information sources.
Tools and techniques may include:	brainstorms checklists fishbone diagrams flowcharts scenario analysis.
Likelihood may refer to:	probability of a given risk occurring, such as: very likely likely possible unlikely rare.
Impact or consequence may refer to:	significance of outcomes if the risk occurs, such as: disastrous severe moderate impact minimal impact.
Evaluation of risks includes:	considering the likelihood of the risk occurring considering the impact of the risk determining which risks are most significant and are therefore priorities for treatment.
Options may include:	avoiding the risk changing the consequences changing the likelihood retaining the risk sharing the risk with a third party.
Action plans should include:	what actions are required who is taking responsibility time lines monitoring processes.

Unit Sector(s)

Management and Leadership – Management

Custom Content Section

Not applicable.

BSBSMB301A Investigate micro business opportunities

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to develop business ideas, and to investigate market needs and factors affecting potential markets. Specific legal requirements apply to the management of a micro business.

Application of the Unit

Application of the unit	This work will be undertaken by individuals who are establishing or operating a micro business providing for self employment.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Describe business ideas	1.1. Gather information for business ideas from appropriate sources 1.2. List details of business ideas and opportunities 1.3. Research alternative business ideas in light of the resources available 1.4. Specify and list products and services to match business ideas 1.5. Identify and research potential customer information for business ideas 1.6. Identify and take into account financial, business and technical skills available when researching business opportunities
2. Identify market needs	2.1. Collect information regarding market size and potential from appropriate sources 2.2. Investigate market trends and developments to identify market needs relative to business ideas 2.3. Gather market information from primary and secondary sources to identify possible market needs in relation to business ideas 2.4. Identify ethical and cultural requirements of the market and their impact on business ideas 2.5. Identify new and emerging markets and document their features 2.6. Identify and organise information on expected market growth or decline and associated risk factors
3. Investigate factors affecting the market	3.1. Identify projected changes in population, economic activity and the labour force that may affect business ideas 3.2. Identify movements in prices and projected changes in availability of resources 3.3. Review trends and developments and identify their potential impact on business ideas

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical skills to identify market trends and developments, and to assess their impact on products and services communication skills to request information from diverse sources lateral thinking skills to generate ideas for potential businesses literacy skills to interpret business and market information numeracy skills to analyse data to aid business/market research research skills to investigate market needs.
Required knowledge
ethical and cultural requirements research methods and data collection tools sources of business and market information.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: thorough investigation of business opportunities and ideas clearly identified products/services and customer information for each business idea thorough collection and analysis of market information and associated factors relating to business ideas knowledge of ethical and cultural requirements.
Context of and specific resources for assessment	Assessment must ensure: access to relevant documentation candidate's individual circumstances and work in the context of establishing or running a micro business, are the basis for assessment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: portfolio of evidence relating to the development of the candidate's own business idea review of report on an existing micro or small business known to the candidate oral or written questioning to assess knowledge of research methods and data collection tools review of market information gathered to identify possible market needs in relation to business ideas assessment of reviewof trends and developments and their potential impact on business ideas.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBSMB302A Develop a micro business proposal.

Range Statement

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.
Business ideas may be influenced by:	amount and type of finance available cultural, family and/or community expectations expected financial viability finance required lifestyle sought number and type of competitors returns expected or required by owner skills of owner/operator
Appropriate sources may include:	Aboriginal and cultural councils and incorporated bodies accountants Australian Bureau of Statistics business advisory services business brokers business consultants business incubators business mentors and peers current affairs databases financial institutions government agencies set up to provide and assist business development for example Indigenous Business Australia (IBA), Business Entry Point (www.business.gov.au) industry/trade associations internet lawyers and providers of legal advice local councils friends, family and community market research publications national and international publications online gateways role models and other successful businesses training providers
Customer information may include:	customer characteristics marketing issues to meet needs specialised needs of customers
Primary sources may include:	group interviews market testing a segment of the market interviews (face-to-face and telephone) observation questionnaires samples surveys
Secondary sources may include:	chambers of commerce data data held by research and industry specific organisations polls published by advertising and media companies published government statistics university databases
Ethical and cultural requirements may include:	codes of practice cultural expectations and influences ethical principles government policies and guidelines societal expectations social responsibilities, for example protection of children, environmental issues
New and emerging markets may include:	e-commerce export market niche or segment of the market not currently penetrated
Trends and developments may include:	changes in technology demographic trends ecological/environmental trends economic trends (local, regional, national, international) government activities, fro example interest rates, deregulation industrial trends social and cultural factors

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Small and Micro Business

Co-requisite units

Co-requisite units

BSBSMB401A Establish legal and risk management requirements of small business

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to identify and comply with the regulatory, legal, taxation and insurance requirements, and risk management needs of small business. Specific legal requirements apply to the management of a small business.

Application of the Unit

Application of the unit	This work is undertaken by individuals who operate a small business. The unit is suitable for existing micro and small businesses or setting up a new business or a department in a larger organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify and implement business legal requirements	1.1. Identify and research possible options for the business legal structure using appropriate sources 1.2. Determine legislation and regulatory requirements affecting the operations of the business under its chosen structure 1.3. Develop and implement procedures to ensure full compliance with relevant legislation and regulatory requirements
2. Comply with legislation, codes and regulatory requirements	2.1. Establish systems to ensure the legal rights and responsibilities of the business are identified and the business is adequately protected, specifically in relation to occupational health and safety (OHS), business registration and environmental requirements 2.2. Identify taxation principles and requirements relative to the business and follow procedures to ensure compliance 2.3. Identify and carefully maintain legal documents and maintain and update relevant records to ensure their ongoing security and accessibility 2.4. Monitor the provision of products and services of the business to protect legal rights and to comply with legal responsibilities 2.5. Conduct investigations to identify areas of non-compliance with legal and regulatory requirements and take corrective action where necessary
3. Negotiate and arrange contracts	3.1. Seek legal advice on contractual rights and obligations, if required, to clarify business liabilities 3.2. Investigate and assess potential products/services to determine procurement rights and to ensure protection of business interests where applicable 3.3. Negotiate and secure contractual procurement rights for goods and services including contracts with relevant people, as required, in accordance with the business plan 3.4. Identify insurance requirements and acquire adequate cover 3.5. Identify options for leasing/ownership of business premises and complete contractual arrangements in accordance with the business plan

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication, reporting, record keeping and consultation skills to operate the business literacy skills to interpret legal requirements, to develop policies and procedures and to analyse compliance information research skills to investigate legal structures, and taxation and insurance requirements time management skills to prioritise tasks and to meet key dates.
Required knowledge
business registration and licensing requirements commonwealth, state/territory and local government legislative requirements relating to business operation, especially in regard to OHS and environmental issues, equal employment opportunity, industrial relations, anti-discrimination, taxation creation and termination of relevant legal contracts cultural differences and legal implications duty of care imposed by Law of Torts legal rights and obligations of alternative ownership structures record keeping to meet minimum legal and taxation requirements relevant consumer legislation relevant industry codes of practice relevant insurance requirements and products.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: implementation of a systematic approach to identifying, managing and meeting legal and business requirements within culturally appropriate contexts interpreting compliance data and formulating appropriate action knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to relevant documentation candidate's individual circumstances and work in the context of establishing or running a small business, are the basis for assessment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: portfolio of evidence including contracts negotiated and arranged oral or written questioning to assess knowledge of relevant consumer legislation review of procedures developed and implemented to ensure full compliance with relevant legislation and regulatory requirements review of insurance cover acquired.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBSMB402A Plan small business finances BSBSMB404A Undertake small business planning.

Range Statement

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.
Options for the business legal structure may include:	company cooperative corporation government owned enterprise partnership profit or not-for-profit legal structure sole trader trust
Options for the business legal structure may be influenced by:	confidentiality contractual requirements family/community/cultural expectations ownership transfer partnership considerations preferences of owners/stakeholders protection of stakeholders and assets requirements of financial backers superannuation taxation
Appropriate sources may include:	business advisers financial planners government agencies industry/trade associations mentors professional advisers (e.g. solicitors, accountants)
Legislation and regulatory requirements may include:	local, state/territory, commonwealth and international legislation, regulations and codes of practice affecting business operations such as: relevant Acts and regulations industry and OHS codes of practice business registrations and licences planning and other permissions environmental legislation industrial law, agency law, property law, consumer legislation and standards, Torts Law and duty of care equal employment opportunity (EEO) and anti-discrimination legislation, anti-competition regulations
Legal rights and responsibilities may include:	culturally appropriate processes and protocols marketing the business in accordance with consumer legislation obligations imposed by choice of business structure operating the business with a duty of care (Law of Torts)
Occupational health and safety and requirements must include:	complying with relevant OHS codes of practice establishing and maintaining a system for managing OHS establishing hazard management arrangements to assess and control the risks associated with workplace hazards including development of written safe operating procedures establishing OHS record keeping arrangements in accordance with regulatory requirements OHS duty of care responsibilities registering with state/territory workers compensation authority if applicable
Taxation principles and requirements may include:	relevant taxation requirements/obligations for business tax file number, Australian Business number, goods and services tax registration, PAYG and withholding arrangements
Legal documents may include:	appropriate software for financial records certificate of incorporation constitution documents franchise agreements and financial documentation partnership agreements statutory books for companies (register of members, register of directors and minute books)
Records may include:	environmental financial OHS personnel taxation
OHS records may include:	accident reports and investigations first aid and medical hazardous substances register instruction and training manufacturers' and suppliers' information material safety data sheets OHS audits and inspections plant maintenance and testing workers compensation and rehabilitation
Procurement rights to products and services may include:	any form of licensing royalties, copyright, patents, trademarks, registered design and applications, intellectual property, software licenses, franchises, agencies
Contracts with relevant people may include:	any person with whom the business has, or seeks to have, a performance-based relationship owners, suppliers, employees, landlords, agents, distributors, customers
Insurance requirements may include:	comprehensive insurance for vehicles/property professional indemnity insurance public liability insurance third party insurance on motor vehicles workers compensation other insurance cover as required by state/territory or commonwealth legislation, contractual obligations or as recommended for the industry/type of business

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Small and Micro Business

Co-requisite units

Co-requisite units

BSBSMB402A Plan small business finances

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to develop a financial plan to support business viability. Specific legal requirements apply to the management of a small business.

Application of the Unit

Application of the unit	This work is undertaken by individuals who operate a small business. The unit is suitable for existing micro and small businesses or a department in a larger organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify costs, calculate prices and prepare profit statement	1.1. Identify and document costs associated with the production and delivery of the business' products/services 1.2. Calculate prices based on costs and profit margin, as an hourly charge out rate for labour or unit price for products 1.3. Calculate break-even sales point to establish business viability and profit margins 1.4. Identify appropriate pricing strategies in relation to market conditions to meet business profit targets 1.5. Prepare projected profit statement to supplement the business plan
2. Develop a FINANCIAL PLAN	2.1. Set profit targets/goals to reflect owner's desired returns 2.2. Identify working capital requirements necessary to attain profit projections 2.3. Identify non-current asset requirements and consider alternative asset management strategies 2.4. Prepare cash flow projections to enable business operation in accordance with business plan and legal requirements 2.5. Identify capital investment requirements accurately for each operational period 2.6. Select budget targets to enable ongoing monitoring of financial performance
3. Acquire finance	3.1. Identify start-up and ongoing financial requirements according to financial plan/budget 3.2. Identify sources of finance, including potential financial backers, to provide required liquidity for the business to complement business goals and objectives 3.3. Investigate cost of securing finance on optimal terms 3.4. Identify strategies to obtain finance as required to ensure financial viability of the business

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical skills to interpret financial data communication skills to secure finance literacy skills to develop a financial plan and to interpret legal requirements and financial reports numeracy skills to calculate costs, prices, profit and other financial information research skills to identify costs and sources of finance.
Required knowledge
break-even analysis costing for the business, including margin/mark-up, hourly charge out rates and unit costs financial decision making relevant to the business methods and relative costs of obtaining finance principles for preparation of balance sheets principles for preparation of cash flow forecasts principles for preparation of profit and loss statements purpose of financial reports relevant accounting terminology working capital cycles.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: development of a financial plan which identifies the financial requirements of the business, including profit targets, cash flow projections and strategies for the acquisition of finance knowledge of financial decision making relevant to the business.
Context of and specific resources for assessment	Assessment must ensure: access to relevant documentation candidate's individual circumstances and work in the context of establishing or running a small business, are the basis for assessment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: portfolio of evidence including financial plan and records review of projected profit statement prepared to supplement the business plan review of cash flow projections oral or written questioning to asses knowledge of principles for preparation of cash flow forecasts.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBSMB401A Establish legal and risk management requirements of small business BSBSMB404A Undertake small business planning BSBSMB405A Monitor and manage small business operations BSBSMB406A Manage small business finances.

Range Statement

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.
Costs may include:	direct/indirect costs fixed, variable, semi-variable costs overheads and employee costs
Pricing strategies may include:	competitor analysis cost/volume/profit analysis cost factors cost plus pricing demand-based pricing discounting market conditions penetration pricing perceived value product mix skimming
Financial plan may include:	analysis of sales by product/service, identifying where they were sold and to whom cash flow estimates for each forward period current financial state of the enterprise (or owner/operator) estimates of profit and loss projections for each forward period financial performance to date (if applicable) likely return on investment monthly, quarterly or annual returns non-recurrent assets calculations profit, turnover, capital and equity targets projected profit targets, pricing strategies, margins projections of likely financial results (budgeting) projections, which may vary depending on the importance of such information and the stage in the life of the business resources required to implement the proposed marketing and production strategies (staff, materials, plant and equipment) review of financial inputs required (sources and forms of finance) risks and measures to manage or minimise risks working, fixed, debt and equity capital working in conjunction with external consultants e.g. investment analysts, accountants, financiers
Profit targets/goals may include:	break-even point cost of goods/services sold gross profit/net profit desired actual/notional salary for owners/managers desired return on investment sales turnover/gross fees or income
Cash flow projections may include:	anticipated payments anticipated receipts customer credit policy/debt recovery taxation provisions
Legal requirements may include:	contractual arrangements (partnership agreements, trust deeds) corporations law industrial law (for payroll records) taxation law
Sources of finance may include:	personal, financial institutions, trade/industry sources government sources, for example commonwealth and state/territory governments which provide various forms of technical and financial assistance including direct cash grants, loans, subsidies, tax concessions, and professional and technical advice
Financial backers may include:	financiers/banks/lending institutions leasing and hire purchase financiers providers of venture capital shareholders/partners/owners/family/friends

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Small and Micro Business

Co-requisite units

Co-requisite units

BSBSMB403A Market the small business

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to develop and implement marketing strategies, and to monitor and improve market performance. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This work is undertaken by individuals who operate a small business. This unit is suitable for micro and small businesses or a department in a larger organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop marketing strategies	1.1. Analyse the business and its key products or services to determine the focus of marketing activities, in accordance with the objectives of the business plan 1.2. Evaluate the customer base and target market for the small business as a basis for the marketing objectives and strategies 1.3. Determine marketing objectives and strategies that are ethically and culturally appropriate, in consultation with relevant people and in accordance with the business plan
2. Determine a marketing mix for the business	2.1. Balance product mix, volumes and pricing to optimise sales and profit 2.2. Evaluate the costs and benefits of using different distribution channels and/or providing different levels of customer service and consider the results in determining the marketing mix 2.3. Determine promotional activities to suit the target market 2.4. Consider customer needs and preferences in determining the marketing mix 2.5. Determine the marketing mix according to market and business needs
3. Implement marketing strategies	3.1. Brief persons involved in the marketing effort on their roles and responsibilities, to ensure the success of marketing strategies 3.2. Plan and implement promotional activities, in accordance with marketing objectives and budgetary requirements
4. Monitor and improve marketing performance	4.1. Monitor marketing activities and evaluate business performance according to the objectives and targets of the business plan 4.2. Analyse performance gaps and take corrective action or set new targets 4.3. Encourage all relevant people to propose ways to improve marketing performance 4.4. Seek and analyse customer reaction to all aspects of the marketing mix, using culturally appropriate processes, to improve targeting and outcomes 4.5. Conduct ongoing research of customer requirements to identify opportunities for change and improvement 4.6. Monitor and investigate changes in the market for new opportunities to aid business development

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to question, clarify and report literacy and numeracy skills to research information, to analyse data and to interpret market data.
Required knowledge
industry market trends methods of analysing costs and benefits of marketing strategies methods of developing marketing objectives and marketing mix methods of monitoring customer satisfaction relevant market analysis and research relevant marketing concepts and methods.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: developing a marketing strategy and choosing a marketing mix for the small business that are culturally appropriate and that complement the business plan implementing and monitoring the marketing strategy/plan to optimise the chances of small business success knowledge of relevant marketing concepts and methods.
Context of and specific resources for assessment	Assessment must ensure: access to relevant documentation candidate's individual circumstances and work in the context of running a small business, are the basis for assessment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: portfolio of evidence including marketing strategy and monitoring of marketing performance oral or written questioning to assess knowledge of industry market trends review of analysis of performance gaps and corrective action taken or new targets set review of promotional activities implemented.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBSMB404A Undertake small business planning.

Range Statement

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.
Marketing objectives and strategies may include:	achieving lower costs of production and distribution than competitors creating a very different product line or service so that the business becomes a class leader in the industry distribution pricing, presentation and display of products/services product design and packaging product range and mix promotion and advertising pursuing cost leadership and/or product differentiation within a specialist market segment
Relevant people may include:	accountant or other specialist services family members, work team members, sub-contractors, community members franchise agency financial backers, clients owner/operator, partners, directors, shareholders regulatory bodies trade or industry associations
Distribution channels may include:	dealer, re-seller, franchisee distributor, delivery service, mail order, telesales self-access, wholesale, retail
Levels of customer service may include:	after sales service one-on-one personal service sales assistance for problems/queries only
Marketing mix may include:	distribution level of service pricing promotion quality, range safety features technical features, design
Promotional activities may include:	advertising in national, suburban or local newspapers advertising on radio or television canvassing development of networks and strategic alliances display posters exhibitions, in-store promotions involvement in community projects mail drops professional/industry journals sponsorship staff development programs to enhance customer service orientation website word of mouth, referral, testimonials
Performance gaps may include:	over achievement of performance targets under achievement of performance targets
Customer reaction may be determined through:	customer meetings, focus groups identification of new business opportunities informal discussion sales to contact ratio survey/other feedback mechanisms trend analysis

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Small and Micro Business

Co-requisite units

Co-requisite units

BSBSMB404A Undertake small business planning

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to research and develop an integrated business plan for achieving business goals and objectives. Specific legal requirements apply to the management of a small business.

Application of the Unit

Application of the unit	This work is undertaken by individuals who operate a small business. This unit is suitable for micro and small businesses or a department in a larger organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify elements of the business plan	1.1. Identify purpose of the business plan 1.2. Identify and review the essential components of the business plan 1.3. Identify and document business goals and objectives as a basis for measuring business performance
2. Develop a business plan	2.1. Research resources, legal and compliance requirements, specifically in relation to occupational health and safety (OHS), in accordance with business goals and objectives 2.2. Research market needs, and market size and potential 2.3. Identify sources and costs of finance, from the financial plan, to provide required liquidity and profitability for the business 2.4. Identify methods, from the marketing strategies, to promote the market exposure of the business 2.5. Identify methods/means of production/operation from the production/operations plan to conform with business goals and objectives 2.6. Identify staffing requirements to effectively produce/deliver products/services 2.7. Identify specialist services and sources of advice, where required, and cost in accordance with resources available
3. Develop strategies for minimising risks	3.1. Identify specific interests and objectives of relevant people and seek and confirm their support of the planned business direction 3.2. Identify and develop risk management strategies according to business goals and objectives, and relevant legal requirements 3.3. Develop contingency plan to address possible areas of non-conformance with the plan

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to assess business performance literacy skills to enable interpretation of business information numeracy skills to analyse data.
Required knowledge
commonwealth, state/territory and local government legislative requirements relating to business operation, especially in regard to OHS and environmental issues, equal employment opportunity, industrial relations and anti-discrimination methods of evaluation OHS responsibilities and procedures for identifying hazards relevant to the business planning processes preparation of a business plan principles of risk management relevant to business planning reasons for and benefits of, business planning relevant industry codes of practice setting goals and objectives types of business planning - feasibility studies; strategic, operational, financial and marketing planning.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: development of a business plan which provides for finance, marketing and provision of products/services to facilitate the business goals and objectives identification of and planning for, OHS and duty of care responsibilities development of risk management strategies knowledge of relevant legislation.
Context of and specific resources for assessment	Assessment must ensure: access to relevant documentation candidate's individual circumstances and work in the context of running a small business, are the basis for assessment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: portfolio of evidence including a business plan and risk management strategies oral or written questioning to assess knowledge of OHS responsibilities and procedures for identifying hazards relevant to the business demonstration of practical skills review of documented business goals and objectives review of contingency plans developed to address possible areas of non-conformance with the business plan.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBSMB401A Establish legal and risk management requirements of small business BSBSMB402A Plan small business finances BSBSMB403A Market the small business.

Range Statement

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.
Business plan may include:	business opportunities, which may be influenced by: amount and types of finance available expected financial viability skills of operator details of ownership/management finance, expenditure statement, balance sheet and cash flow forecast, projections for the initial years of operation assumptions underlying the business plan, expected level of inflation and taxation, expected trend of interest rate, capital expenditure and its timing, stock turnover, debtors collection period, creditor payment period, return on investment level of risk involved, risk assessment and management market focus of the business marketing requirements need to raise finance and requirements of lenders organisation/operational arrangements proposed size and scale of the business recognition of any seasonal or cyclical (time-based) elements which are crucial to the success of the business resources required and available sources of funding specialist services and sources of advice that may be required staffing stages in the business development
Business goals and objectives may include:	customer needs/marketing projections family or community benefits financial projections goals, objectives, plans, systems and processes lifestyle issues market focus of the business proposed size and scale of the business short-, medium- or long-term goals social responsibility
Occupational health and safety issues must include:	identification of specific hazard issues such as occupational violence, security, manual handling, equipment and hazardous substances management of the organisation and operation of OHS as part of the business plan procedures for managing hazards in the workplace (identify, assess and control) provisions for ensuring safety of members of the public and contractors visiting the premises/worksite
Financial plan may include:	analysis of sales by product/service, identifying where they were sold and to whom cash flow estimates for each forward period current financial state of the enterprise (or owner/operator) estimates of profit and loss projections for each forward period financial performance to date (if applicable) likely return on investment monthly, quarterly or annual returns non-recurrent assets calculations profit, turnover, capital and equity targets projected profit targets, pricing strategies, margins projections of likely financial results (budgeting) projections, which may vary depending on the importance of such information and the stage in the life of the business resources required to implement the proposed marketing and production strategies (staff, materials, plant and equipment) review of financial inputs required (sources and forms of finance) risks and measures to manage or minimise risks working, fixed, debt and equity capital
Marketing strategies may include:	achieving lower costs of production and distribution than competitors creating a very different product line or service so that the business becomes a class leader in the industry distribution pricing, presentation and display of products/services product design and packaging product range and mix promotion and advertising pursuing cost leadership and/or product differentiation within a specialist market segment
Production/operations plan may include:	customer requirements, market expectations, budgetary constraints industrial relations climate and quality assurance considerations means of supply and distribution operational targets and action plan, which may include short-, medium- or long-term goals options for production, delivery, technical and customer service and support
Staffing requirements may include:	full-time, part-time staff, permanent, temporary or casual staff owner/operator sub-contractors or external advisers/consultants
Specialist services may include:	accountants business advisors and consultants business brokers contractors government agencies industry/trade associations lawyers and providers of legal advice mentors online gateways
Relevant people may include:	clients family members franchise agency owner/operator, partners, financial backers regulatory bodies suppliers trade or industry associations
Risk management strategies may include:	breach of contract, product liability knowledge management measures to manage risk including professional indemnity, securing appropriate insurance to cover loss of earnings through sickness/accidents, drought, flood, fire, theft security systems to provide physical security of premises, plant, equipment, goods and services security of intellectual property
Risk management strategies must include:	OHS requirements
Contingency plan may include:	disturbances to cash flow, supply and/or distribution sickness or personal considerations

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Small and Micro Business

Co-requisite units

Co-requisite units

BSBSMB405B Monitor and manage small business operations

Modification History

Release	Comments
Release 1	This version first released with BSB07 Business Training Package version 6.0 Revised unit. Required knowledge and Range Statement changed to include environmentally sustainable practices Replaces BSBSMB405A Monitor and manage small business operations

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to operate a small business and to implement a business plan. The strategies involve monitoring, managing and reviewing operational procedures.

Specific legal requirements apply to the management of a small business.

Application of the Unit

This work is undertaken by individuals who operate a small business.

The unit is suitable for existing micro and small businesses or a department in a larger organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Develop operational strategies and procedures	1.1 Develop an action plan to provide a clear and coherent direction, in accordance with the business goals and objectives 1.2 Identify occupational health and safety (OHS) and environmental issues and implement strategies to minimise risk factors 1.3 Develop a quality system for the business in line with industry standards, compliance requirements and cultural criteria 1.4 Develop performance measures and operational targets to conform with the business plan 1.5 Develop strategies for innovation, including the utilisation of existing, new or emerging technologies, where practicable, to optimise business performance
2. Implement operational strategies and procedures	2.1 Implement systems and key performance indicators/targets to monitor business performance and customer satisfaction 2.2 Implement systems to control stock, expenditure/cost, wastage/shrinkage and risks to health and safety in accordance with the business plan 2.3 Maintain staffing requirements, where applicable, within budget to maximise productivity 2.4 Carry out the provision of goods/services in accordance with established legal, ethical cultural and technical standards 2.5 Provide goods/services in accordance with time, cost and quality specifications, and customer requirements 2.6 Apply quality procedures to address product/service and customer requirements
3. Monitor business performance	3.1 Regularly monitor/review the achievement of operational targets to ensure optimum business performance, in accordance with the business plan goals and objectives 3.2 Review systems and structures, with a view to more effectively supporting business performance 3.3 Investigate and analyse operating problems to establish causes and implement changes as required as part of the business quality system 3.4 Amend operational policies and procedures to incorporate corrective action
4. Review business operations	4.1 Review and adjust business plan, as required, to maintain business viability, in accordance with business goals and objectives 4.2 Clearly record proposed changes to aid future planning and evaluation 4.3 Undertake ongoing research into new business opportunities and adjust business goals and objectives as new business opportunities arise

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

analytical skills to develop criteria and targets for the business plan

communication skills to question, clarify and report

literacy skills to interpret legal requirements, company policies and procedures

numeracy skills to manage performance information and to control the finances

technology skills to use relevant business equipment.

Required knowledge

methods for developing and maintaining networks

methods for implementing operation and revenue control systems

methods for monitoring performance and implementing improvements

OHS responsibilities and procedures for managing hazards

principles of risk management relevant to the business, including risk assessment

quality system principles and methods

relevant industry codes of practice

relevant marketing, sales and financial concepts

relevant performance measures

role of innovation

systems to manage staff, stock, expenditure, services and customer service

environmentally sustainable business practice and operation

technical or specialist skills relevant to the business operation.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: developing strategies and procedures to successfully manage the operation of the business making appropriate adjustments to the business operations as required knowledge of quality system principles and methods.
Context of and specific resources for assessment	Assessment must ensure: access to relevant documentation candidate’s individual circumstances and work in the context of running a small business, are the basis for assessment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: portfolio of evidence including operational strategies and procedures oral or written questioning to assess knowledge of principles of risk management relevant to the business, including risk assessment review of analysis of operating problems (establishing causes and implementing changes as required as part of the business quality system) review of records proposing changes to the business operations.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBSMB406A Manage small business finances BSBSMB407A Manage a small team.

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.

Operational strategies and procedures may be determined by:	business premises (size, location, layout) financial control systems and procedures management and administrative systems and procedures methods/techniques/technology physical and natural resources plant and equipment , including OHS requirements premises, plant and equipment, which may be new or previously owned purchase (sole or shared ownership) or leasing raw materials requirements, which may be oneoff requirements or recurrent requirements (such as equipment maintenance) specific to the nature of the business technology environmentally sustainable principles of business operation use of existing, new and emerging technologies including ecommerce.
Business goals and objectives may include:	customer needs/marketing projections family or community benefits financial projections goals, objectives, plans, systems and processes lifestyle issues proposed size and scale of the business, market focus of the business short, medium or longterm goals social responsibility.
Occupational health and safety and environmental issues must include:	controls, which may include instructions to workplace personnel concerning site hazards and controls, material safety data sheets, use of personal protective equipment, vehicle access, signs and barricades, traffic control, outside contractors establishment and maintenance of procedures for assessing and controlling risks establishment and maintenance of procedures for identifying risks to health and safety environmentally sustainable purchase and supply of goods and services waste and byproducts.
Quality system may include:	manual or computer quality control systems quality assurance/management approaches random inspections and assessments of goods and services against predetermined standards random inspections and assessments of processes against predetermined standards random sampling and followup of customers.
Operational targets may include:	external targets, which may relate to market share and positioning and may involve exploring new markets, building national or international trade links internal targets, which may relate to size, quality, quantity and diversity, wages to sales, sales to area/stock levels/stock turnover/average debtor payment periods and levels staffing level and skills mix targets, which may be short, medium or longterm.
Technical standards may include:	current and generally agreed descriptions of what the product/service is, how it should be produced/delivered and the environmental sustainability, quality, safety, efficiency or other measures to determine the activity is done effectively.

Unit Sector(s)

Management and Leadership – Small and Micro Business

Custom Content Section

Not applicable.

BSBSMB406A Manage small business finances

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to implement, monitor and review strategies for the ongoing management of a small business's finances. It also includes day to day financial management of the small business. Specific legal requirements apply to the management of a small business.

Application of the Unit

Application of the unit	This work is undertaken by individuals who operate a small business. The unit is suitable for existing micro and small businesses or a department in a larger organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Implement financial plan	1.1. Identify financial information requirements and obtain specialist services, as required, to profitably operate and extend the business in accordance with the business plan 1.2. Produce financial budgets/projections, including cash flow estimates, as required for each forward period, and distribute to relevant people in accordance with legal requirements 1.3. Negotiate, secure and manage business capital to best enable implementation of the business plan and to meet the requirements of financial backers 1.4. Develop and maintain strategies to enable adequate financial provision for taxation in accordance with legal requirements 1.5. Develop, monitor and maintain client credit policies, including contingencies for debtors in default, to maximise cash flow 1.6. Select key performance indicators to enable ongoing monitoring of financial performance 1.7. Record and communicate financial procedures to relevant people to facilitate implementation of the business plan
2. Monitor financial performance	2.1. Regularly monitor and report on financial performance targets and analyse data to establish the extent to which the financial plan has been met 2.2. Monitor marketing and operational strategies for their effects on the financial plan 2.3. Calculate and evaluate financial ratios according to own/industry benchmarks 2.4. Assess financial plan to determine whether variations or alternative plans are needed, and change as required

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical skills to interpret financial data communication skills to negotiate capital and to report on performance literacy skills to interpret legal requirements and financial reports numeracy skills to calculate costs, prices, profit and other financial information.
Required knowledge
The following knowledge must be assessed as part of this unit: benchmarking financial decision making relevant to the business financial indicators purpose of financial reports preparation and interpretation of budget/actual reports principles for preparation of balance sheets and their interpretation principles for preparation of profit and loss statements and their interpretation stock records/stock control relevant to the business.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: development, implementation and review of strategies for the ongoing management of finance maintenance of day-to-day financial management of the business as well as implementation of broad financial strategies knowledge of purpose of financial reports.
Context of and specific resources for assessment	Assessment must ensure: access to relevant documentation candidate's individual circumstances and work in the context of establishing or running a small business, are the basis for assessment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: portfolio of evidence including financial reports preparation and review of financial ratios review of cash flow projections analysis of development, monitoring and maintenance of client credit policies oral or written questioning to assess knowledge of principles for preparation of balance sheets and their interpretation.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBSMB402A Plan small business finances BSBSMB405A Monitor and manage small business operations.

Range Statement

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.
Financial plan may include:	analysis of sales by product/service, identifying where they were sold and to whom cash flow estimates for each forward period current financial state of the enterprise (or owner/operator) estimates of profit and loss projections for each forward period financial performance to date (if applicable) likely return on investment monthly, quarterly or annual returns non-recurrent assets calculations profit, turnover, capital and equity targets projected profit targets, pricing strategies, margins projections of likely financial results (budgeting) projections, which may vary depending on the importance of such information and the stage in the life of the business resources required to implement the proposed marketing and production strategies (staff, materials, plant and equipment) review of financial inputs required (sources and forms of finance) risks and measures to manage or minimise risks working, fixed, debt and equity capital working in conjunction with external consultants e.g. investment analysts, accountants, financiers
Financial information may include:	accrual of staff leave/entitlements asset management strategies which may include: owning, leasing, sharing, syndicating maintaining and deploying assets asset registers balance sheets bookkeeping/accounting/stock/job costing records business activity statements business capital cash book cash flow forecasts financial budgets financial indicators, which may be short-, medium- and/or long-term payroll records, superannuation entitlements profit and loss statements ratios for profitability, liquidity/efficiency/financial structure risk management statements/forecasts taxation returns including goods and services tax
Specialist services may include:	accountants business brokers/business consultants government agencies industry/trade associations lawyers and providers of legal advice mentors online gateways providers of training in accounting software
Cash flow may include:	anticipated payments anticipated receipts customer credit policy/debt recovery taxation provisions
Relevant people may include:	family members financial backers franchise agency owner/operator partners regulatory bodies trade or industry associations
Financial backers may include:	financiers/banks/lending institutions leasing and hire purchase financiers providers of venture capital shareholders/partners/owners/family/friends
Credit policies may include:	collateral credit limits credit references debt collection payment options proof of Indigenous identity trading terms
Financial ratios may include:	current ratio days debtors outstanding days stock on hand expense percentages gross profit percentage liquid ratio net profit percentage proprietary/debt ratio return on investment/return on total assets staff productivity measures stock turn rates

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Small and Micro Business

Co-requisite units

Co-requisite units

BSBSMB407A Manage a small team

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to plan for the management of and to manage staff. It involves industrial relations, staff selection, staff records, induction, training, team development and career planning to enhance business operations through retaining a competent, committed and motivated team in the workplace. Specific legal requirements apply to the management of a small business.

Application of the Unit

Application of the unit	This work is undertaken by individuals who operate a small business. The unit is suitable for existing micro and small businesses or a department in a larger organisation.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop staffing plan	1.1. Determine staffing requirements to allow the business to run effectively, in accordance with the business requirements as outlined in the business plan 1.2. Identify and compare the existing skills/competencies of owner/s and staff with business requirements to identify any gaps 1.3. Develop policies and procedures for owner/s and staff, in accordance with the business plan
2. Recruit, induct, train and retain the team	2.1. Develop job/position descriptions, competencies required and selection criteria to meet the needs of the business 2.2. Judge information obtained from each candidate against specified selection criteria and decide selection in accordance with business needs and legal requirements 2.3. Induct new staff members in accordance with the policies and procedures of the business 2.4. Make team members aware of their responsibilities and performance requirements as soon as practicable and take opportunities to coach team members who are unfamiliar with the procedures of the business 2.5. Develop and implement a staff development program and career paths based on the requirements of business and staff competencies 2.6. Advertise staff vacancies appropriately in accordance with staffing plan
3. Comply with INDUSTRIAL RELATIONS obligations	3.1. Clarify workplace rights and obligations of employers and employees, in accordance with legal requirements and codes of practice 3.2. Counsel staff, if required, in a positive and constructive manner and record outcomes accurately
4. Maintain staff records	4.1. Develop staff records system to provide timely and accurate information, in accordance with confidentiality, legal and taxation requirements 4.2. Monitor and accurately maintain the system for recording and retrieving personnel and payroll information and seek specialist advice where required
5. Manage staff	5.1. Regularly review contribution and skills of self and other team members to ensure performance is in line with agreed performance measures 5.2. Monitor and adjust staffing requirements to respond to any changes in tasks and functions required by the business 5.3. Support and encourage staff, and acknowledge and reward their contribution to the business 5.4. Regularly provide opportunities for staff to discuss work related issues 5.5. Develop contingency plans to cope with unexpected or extreme situations and take appropriate corrective action as required
6. Review team performance	6.1. Develop positive and constructive relationships with and between team members 6.2. Review and update team objectives in support of business goals on a regular basis in consultation with team members 6.3. Identify strengths and weaknesses of team against current and expected work requirements 6.4. Schedule time, on a regular basis, for team members to review work operations in order to maintain and improve operational efficiency 6.5. Encourage team members to monitor their own performance, suggest improvements and to identify professional development needs, in accordance with personal and business requirements 6.6. Monitor and review staff turnover rate

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical skills to identify workplace skill gaps coaching skills communication skills to relate to staff conflict resolution skills literacy skills to interpret legal requirements, to compile reports and to prepare a job/position description team building and motivation skills.
Required knowledge
commonwealth, state/territory and local government legislative requirements relating to business operation, especially in regard to occupational health and safety (OHS) and environmental issues, equal employment opportunity (EEO), industrial relations and anti-discrimination OHS responsibilities and procedures for managing hazards relevant industry awards/enterprise agreements staff development and career planning staff counselling, grievance and disciplinary procedures unfair dismissal legislation and procedures.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: managing a small team including staff selection, staff records, induction, training and development developing and maintaining team performance to enhance business operations knowledge of relevant legislative requirements affecting business operation.
Context of and specific resources for assessment	Assessment must ensure: access to relevant documentation candidate's individual circumstances and work in the context of running a small business, are the basis for assessment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: portfolio of evidence including staff policies and records, and contingency plans oral or written questioning to assess knowledge of staff recruitment procedures, staff development and review programs review of job/position descriptions and selection criteria developed review of documentation monitoring and reviewing staff turnover rate.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBSMB405A Monitor and manage small business operations.

Range Statement

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.
Staffing requirements may include:	full-time, part-time, permanent, temporary or casual number of staff responsibilities, competencies required self, other owners, family and/or friends sub-contractors or external advisors/consultants time commitment, performance expectations
Policies and procedures must include:	complaint and grievance procedures culturally appropriate entitlements e.g. funeral leave, national/religious days culturally appropriate procedures e.g. how business will enact cultural requirements for relationships between owner/operator, employees and service providers employment conditions, equal opportunity, anti-discrimination, cultural diversity induction and training OHS recruitment and selection performance measures professional development
Staff development program and career paths may include	attendance at courses career planning coaching flexible learning job rotation mentoring on-the-job training professional development staff exchanges succession planning
Advertising staff vacancies may include:	electronic (radio, television and internet) noticeboards print media word-of-mouth
Industrial relations may include:	awards and/or industrial agreements and relevant industrial instruments counselling, dismissal procedures
Legal requirements and codes of practice may include:	award and enterprise agreements and relevant industrial instruments commonwealth, state/territory and local government legislative requirements affecting business operation, especially in regard to OHS and environmental issues, EEO, industrial relations and anti-discrimination relevant industry codes of practice
Staff records system must include:	disciplinary and grievance procedures employee records (including tax file number, remuneration, leave and training records) job/position descriptions OHS record records of taxation and superannuation payments made
Performance measures may include:	overall staff productivity percentage of chargeable hours/days per week performance of key people ratio of direct workers to those who support, supervise or manage them ratio of sales dollars per employee staff morale, work ethic, work satisfaction
Contingency plans may include:	accidents or emergencies environmental issues fluctuating workloads OHS unpredicted customer demand/busy periods unpredicted staff shortages
Team members may include:	employees, trainees/apprentices, sub-contractors or external advisers/consultants owner/s, partners, family members

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Small and Micro Business

Co-requisite units

Co-requisite units

BSBSUS201A Participate in environmentally sustainable work practices

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to effectively measure current resource use and to carry out improvements including reducing the negative environmental impact of work practices. This unit requires the ability to access industry information, and applicable legislative and occupational health and safety (OHS) guidelines. While no licensing, legislative, regulatory or certification requirements apply holistically to this unit at the time of publication, relevant national, state and territory legislation, regulations and codes of practice impact upon this unit.

Application of the Unit

Application of the unit	This unit applies to operators/team members under supervision or guidance, who are required to follow workplace procedures and instructions, and to work in an environmentally sustainable manner. It covers: efficient resource use potential environmental hazards regulatory compliance improving environmental performance (within the scope of competency, authority and own level of responsibility). It addresses the knowledge, processes and techniques necessary to participate in environmentally sustainable work practices.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Identify current resource use	1.1. Identify workplace environmental and resource efficiency issues 1.2. Identify resources used in own work role 1.3. Document and measure current usage of resources using appropriate techniques 1.4. Record and file documentation measuring current usage, using technology (such as software systems) where applicable 1.5. Identify and report workplace environmental hazards to appropriate personnel
2. Comply with environmental regulations	2.1. Follow workplace procedures to ensure compliance 2.2. Report breaches or potential breaches to appropriate personnel
3. Seek opportunities to improve resource efficiency	3.1. Follow organisational plans to improve environmental practices and resource efficiency 3.2. Work as part of a team, where relevant, to identify possible areas for improvements to work practices in own work area 3.3. Make suggestions for improvements to workplace practices in own work area

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
analytical skills to comply with all relevant legislation associated with job specifications and procedures communication and problem-solving skills to question, seek clarification and make suggestions relating to work requirements and efficiency communication and teamwork skills to recognise procedures; to follow instructions; to respond to change, such as current workplace environmental/sustainability frameworks; and to support team work and participation in a sustainable organisation literacy, numeracy and technology skills to interpret workplace information in relation to work role, and to document and measure resource use technology skills to select and use technology appropriate for a task.
Required knowledge
environmental and resource hazards/risks environmental or sustainability legislation, regulations and codes of practice applicable to own work role OHS issues and requirements organisational structure, and reporting channels and procedures relevant environmental and resource efficiency systems and procedures sustainability in the workplace terms and conditions of employment including policies and procedures, such as daily tasks, employee and employer rights, equal opportunity.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: accessing, interpreting and complying with a range of environment/sustainability legislation and procedural requirements relevant to daily responsibilities accurately following organisational information to participate in and support an improved resource efficiency process and reporting as required developing and/or using tools such as inspection checklists, to collect and measure relevant information on organisation resource consumption, within work role identifying organisational improvements by applying efficient resource use to daily activities knowledge of environmental and resource hazards/risks.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment evidence is relevant to the particular workplace role, including work area, equipment, systems, and documentation review of current work area directly relating to own work, to assess measurement of resources used, hazards and compliance individual or team discussion about potential for increased resource efficiency within current work area access to workplace documents, information and resources (such as compliance obligations, enterprise plans, work responsibilities).
Method of assessment	A range of assessment methods should be used t assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of demonstrated techniques over time and in a range of situations analysis of responses to case studies and scenarios review of documentation measuring current resource usage evaluation of techniques used to document and measure current usage of resources review of identified and reported workplace environmental hazards evidence of active participation in organisational plans to improve environmental practices and resource efficiency.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBINN201A Contribute to workplace innovation BSBSMB301A Investigate micro business opportunities BSBWOR202A Organise and complete daily work activities.

Range Statement

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.
Environmental and resource efficiency issues may include:	maximising opportunities to improve business environmental performance minimising environmental risks promoting more efficient production and consumption of natural resources, for example minimising waste by participating in or using a waste management system using resources efficiently such as material usage, energy usage (seeking alternative sources of energy or energy conservation) or efficient water usage
Appropriate techniques may include:	examining and documenting resources in work area examining invoices from suppliers examining relevant information and data measuring resource usage under different conditions reports from other parties involved in the process of identifying and implementing improvements
Compliance may include:	meeting relevant laws, by-laws and regulations or best practice to support compliance in environmental performance and sustainability at each level as required (such as Environmental Protection or Biodiversity Conservation Act): international commonwealth state/territory local government industry organisation
Organisational plans may include:	documented policies and procedures work plans to minimise waste or to increase efficiency of resources such as a green office program, supply chain program for purchasing sustainable products or an environmental management framework
Suggestions may include ideas that help to:	improve energy efficiency increase use of renewable, recyclable, reusable and recoverable resources maximise opportunities such as use of solar power or other alternative forms of energy, where appropriate prevent and minimise risks reduce emissions of greenhouse gases reduce use of non-renewable resources

Unit Sector(s)

Unit sector

Competency field

Competency field	Industry Capability - Sustainability

Co-requisite units

Co-requisite units

BSBSUS301A Implement and monitor environmentally sustainable work practices

Modification History

Release	Comments
Release 2	New release of this Unit with version 7.0 of BSB07 Business Services Training Package. Environmental assets italicised and bolded in PC 3.6 AND identified in Range Statement.
Release 1	Initial release of this Unit.

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.

This unit requires the ability to access industry information, applicable legislative and occupational health and safety (OHS) guidelines.

Application of the Unit

Application of the unit	This unit applies to those with responsibility for a specific area of work or who lead a work group or team. It addresses the knowledge, processes and techniques necessary to implement and monitor environmentally sustainable work practices, including the development of processes and tools, such as: identifying areas for improvement developing plans to make improvements implementing and monitoring improvements in environmental performance. A person who demonstrates competence in this unit must be able to provide evidence of the ability to implement and monitor integrated environmental and resource efficiency management policies and procedures within an organisation. Evidence must be strictly relevant to the particular workplace role.

Licensing/Regulatory Information

While no licensing, legislative, regulatory or certification requirements apply holistically to this unit at the time of publication, relevant national, state and territory legislation, regulations and codes of practice impact upon this unit.

Pre-Requisites

Prerequisite units

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Investigate current practices in relation to resource usage	1.1 Identify environmental regulations applying to the enterprise 1.2 Analyse procedures for assessing compliance with environmental/sustainability regulations 1.3 Collect information on environmental and resource efficiency systems and procedures, and provide to the work group where appropriate 1.4 Collect, analyse and organise information from a range of sources to provide information/advice and tools/resources for improvement opportunities 1.5 Measure and document current resource usage of members of the work group 1.6 Analyse and document current purchasing strategies 1.7 Analyse current work processes to access information and data to assist in identifying areas for improvement
2. Set targets for improvements	2.1 Seek input from stakeholders, key personnel and specialists 2.2 Access external sources of information and data as required 2.3 Evaluate alternative solutions to workplace environmental issues 2.4 Set efficiency targets
3. Implement performance improvement strategies	3.1 Source and use appropriate techniques and tools to assist in achieving efficiency targets 3.2 Apply continuous improvement strategies to own work area of responsibility, including ideas and possible solutions to communicate to the work group and management 3.3 Implement and integrate environmental and resource efficiency improvement plans for own work group with other operational activities 3.4 Supervise and support team members to identify possible areas for improved practices and resource efficiency in work area 3.5 Seek suggestions and ideas about environmental and resource efficiency management from stakeholders and act upon where appropriate 3.6 Implement costing strategies to fully utilise environmental assets
4. Monitor performance	4.1 Use and/or develop evaluation and monitoring, tools and technology 4.2 Document and communicate outcomes to report on efficiency targets to key personnel and stakeholders 4.3 Evaluate strategies and improvement plans 4.4 Set new efficiency targets, and investigate and apply new tools and strategies 4.5 Promote successful strategies and reward participants where possible

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

analytical skills to analyse problems, to devise solutions and to reflect on approaches taken

change management skills

communication skills to answer questions, clarify and acknowledge suggestions relating to work requirements and efficiency

communication/consultation skills to support information flow from stakeholders to the work group

innovation skills to identify improvements, to apply knowledge about resource use to organisational activities and to develop tools

literacy skills to comprehend documentation, to interpret environmental and energy efficiency requirements, to create tools to measure and monitor improvements and to report outcomes

numeracy skills to analyse data on organisational resource consumption and waste product volumes

planning and organising skills to implement environmental and energy efficiency management polices and procedures relevant to own work area

problemsolving skills to devise approaches to improved environmental sustainability and to develop alternative approaches as required

technology skills to operate and shut down equipment; where relevant, to use software systems for recording and filing documentation to measure current usage; and to use word processing and other basic software for interpreting charts, flowcharts, graphs and other visual data and information

supervisory skills to work effectively with a team.

Required knowledge

best practice approaches relevant to own area of responsibility and industry

compliance requirements within work area for all relevant environmental/sustainability legislation, regulations and codes of practice including resource hazards/risks associated with work area, job specifications and procedures

environmental and energy efficiency issues, systems and procedures specific to industry practice

external benchmarks and support for particular benchmarks to be used within organisation, including approaches to improving resource use for work area and expected outcomes

OHS issues and requirements

organisational structure and reporting channels and procedures

quality assurance systems relevant to own work area

strategies to maximise opportunities and to minimise impact relevant to own work area

supply chain procedures

terms and conditions of employment including policies and procedures, such as daily tasks, work area responsibilities, employee, supervisor and employer rights, equal opportunity.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: knowledge of relevant compliance requirements within work area developing plans to make improvements planning and organising work group activities in relation to measuring current use and devising strategies to improve usage monitoring resource use and improvements for environmental performance relative to work area and supervision ensuring appropriate action is taken within work area in relation to environmental/sustainability compliance and potential hazards implementing new approaches to work area in an effort to resolve and improve environmental and resource efficiency issues and reporting as required.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to a range of environment/sustainability legislation, standards, guidelines and procedural requirements relevant to specific work area, daily responsibilities and supervision access to a range of information, workplace documentation and resources such as compliance obligations, organisation plans, work supervision and responsibilities access to reports from other parties involved in the process of identifying and implementing improvements evidence is relevant to the particular workplace role, including work area, staff, stakeholders, equipment, systems and documentation.
Method of assessment	A range of assessment methods should be used t assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate response to case studies review of reports of activities of work group in relation to measuring resource use and developing improvement strategies review of work plans outlining approaches to improved practices with documented benchmarks analysis of the way in which advice is sought and suggestions are made about improvements observation over time and in a range of situations in relation to review of overall work area and staff, to assess and measure resource use, hazards and compliance review of checklists to identify and assess resource usage at the beginning and end of the unit; reports on meetings around procedures and improvement processes and monitoring within the workplace; lists of environmental hazards/risks or inefficiencies or opportunities for improvements identified in the workplace analysis of implementation of programs such as a green office program, supply chain program for purchasing sustainable products, or an environmental management framework oral or written questioning to assess knowledge of environmental and energy efficiency issues, systems and procedures specific to industry practice.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

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.

Compliance may include:	meeting relevant laws, bylaws and regulations or best practice or codes of practice to support compliance in environmental performance and sustainability at each level as required (such as Environmental Protection or Biodiversity Conservation Act): international commonwealth state/territory industry organisation.
Sources may include:	organisation specifications regulatory sources relevant stakeholders resource use.
Purchasing strategies may include:	influencing suppliers to take up environmental sustainability approaches researching and participating in programs such as a supply chain program to purchase sustainable products.
Stakeholders, key personnel and specialists may include:	individuals and groups both inside and outside the organisation who have direct or indirect interest in the organisation’s conduct, actions, products and services, including: customers employees at all levels of the organisation government investors local community other organisations suppliers key personnel within the organisation, and specialists outside the organisation who may have particular technical expertise.
Techniques and tools may include:	examination of invoices from suppliers examination of relevant information and data measurements made under different conditions others as appropriate to the specific industry context.
Environmental and resource efficiency improvement plans may include:	addressing environmental and resource sustainability initiatives such as environmental management systems, action plans, green office programs, surveys and audits applying the waste management hierarchy in the workplace determining organisation’s most appropriate waste treatment including waste to landfill, recycling, reuse, recoverable resources and wastewater treatment initiating and/or maintaining appropriate organisational procedures for operational energy consumption, including stationary energy and nonstationary (transport) preventing and minimising risks, and maximising opportunities such as: improving resource/energy efficiency reducing emissions of greenhouse gases reducing use of nonrenewable resources referencing standards, guidelines and approaches such as: ecological footprinting Energy Efficiency Opportunities Bill 2005 Global Reporting Initiative green office program – a cultural change program green purchasing Greenhouse Challenge Plus (Australian government initiative) ISO 14001:1996 Environmental management systems life cycle analyses product stewardship supply chain management sustainability covenants/compacts triple bottom line reporting.
Suggestions may include ideas that help to:	prevent and minimise risks and maximise opportunities such as: usage of solar or renewable energies where appropriate reducing emissions of greenhouse gases reducing use of nonrenewable resources making more efficient use of resources, energy and water maximising opportunities to reuse, recycle and reclaim materials identifying strategies to offset or mitigate environmental impacts: purchasing carbon credits energy conservation reducing chemical use reducing material consumption expressing purchasing power through the selection of suppliers with improved environmental performance e.g. purchasing renewable energy eliminating the use of hazardous and toxic materials.
Environmental assets may include:	assets of the natural environment such as: biological assets (produced or natural) land water areas with their ecosystems subsoil, and air.

Unit Sector(s)

Unit sector

Competency field

Industry Capability – Sustainability

Co-requisite units

Co-requisite units

BSBSUS501A Develop workplace policy and procedures for sustainability

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to develop and implement a workplace sustainability policy, including the modification of the policy to suit changed circumstances. This unit requires the ability to access industry information, applicable legislative and occupational health and safety (OHS) guidelines. While no licensing, legislative, regulatory or certification requirements apply holistically to this unit at the time of publication, relevant national, state and territory legislation, regulations and codes of practice impact upon this unit.

Application of the Unit

Application of the unit	This unit addresses the knowledge, processes and techniques necessary to develop approaches to sustainability within workplaces, including the development and implementation of policy. This unit applies to people with managerial responsibility who undertake work developing approaches to create strategies within workplaces, including the development and implementation of policy and includes: communicating with relevant stakeholders developing and monitoring policies reviewing and improving policies. A person who demonstrates competence in this unit must be able to provide evidence of the ability to develop and implement integrated sustainability policies and procedures within an enterprise. The review of the policy after implementation will also need to be evidenced. The context of the unit applies to all sectors of the business industry; it may be applied to all sections of an organisation, including the office, the factory floor, or work area. With such a broad application, the unit will need to be contextualised as it is applied across an organisation and across different industry sectors.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Develop workplace sustainability policy	1.1. Define scope of sustainability policy 1.2. Gather information from a range of sources to plan and develop policy 1.3. Identify and consult stakeholders as a key component of the policy development process 1.4. Include appropriate strategies in policy at all stages of work for minimising resource use, reducing toxic material and hazardous chemical use, and employing life cycle management approaches 1.5. Make recommendations for policy options based on likely effectiveness, timeframes and cost 1.6. Develop policy that reflects the organisation's commitment to sustainability as an integral part of business planning and as a business opportunity 1.7. Agree to appropriate methods of implementation
2. Communicate workplace sustainability policy	2.1. Promote workplace sustainability policy, including its expected outcome to key stakeholders 2.2. Inform those involved in implementing the policy as to outcomes expected, activities to be undertaken and responsibilities assigned
3. Implement workplace sustainability policy	3.1. Develop and communicate procedures to help implement workplace sustainability policy 3.2. Implement strategies for continuous improvement in resource efficiency 3.3. Establish and assign responsibility to use recording systems for tracking continuous improvements in sustainability approaches
4. Review workplace sustainability policy implementation	4.1. Document outcomes and provide feedback to key personnel and stakeholders 4.2. Investigate successes or otherwise of policy 4.3. Monitor records to identify trends that may require remedial action and use to promote continuous improvement of performance 4.4. Modify policy and or procedures as required to ensure improvements are made

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to adjust communication to suit different audiences; to respond effectively to diversity; to work as a member of a team to consult on and validate policy literacy skills to read and evaluate complex and formal documents such as policy and legislation problem skills to effectively manage different points of view and dissenting stakeholders research, analytical and writing skills to research, analyse and present information; to prepare written reports requiring precision of expression and language and structures suited to the intended audience
Required knowledge
best practice approaches relevant to own work area environmental or sustainability legislation, regulations and codes of practice applicable to industry and organisation equal employment opportunity, equity and diversity principles and occupational health and safety implications of policy being developed policy development processes and practices principles, practices and available tools and techniques of sustainability management relevant to the particular industry context quality assurance systems relevant to own organisation relevant industry competency relevant organisational polices, procedures and protocols relevant systems and procedures to aid in the achievement of workplace sustainability

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: candidate's involvement as a key person in planning, developing and implementing organisational policy and that the developed policy complies with legislative requirements implementation strategy, as part of the policy, that has been devised, implemented and reviewed showing a measurable improvement utilising the chosen benchmark indicators communicating with stakeholders to discuss possible approaches to policy development and implementation, and contributing to the resolution of disputes among stakeholders developing and monitoring policies for analysing data on enterprise resource consumption using software systems for recording and filing documentation for measurement of current usage and using word processing and other basic software for interpreting charts, flowcharts, graphs and other visual data and information reviewing and improving policies by identifying improvements and benchmarking against industry best practice and attempting new approaches continuously over time.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to relevant legislation/standards/guidelines access to a range of workplace documentation and personnel, information and resources (such as compliance obligations, organisational plans, work responsibilities) access to reports from other parties involved in the development and implementation of policy evidence is collected over time, involving both formative and summative assessment evidence is relevant to the particular workplace role, including work area, equipment, systems, and documentation.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on the job performance by the candidate response to case studies review of policy developed and procedural documentation outlining the approach taken review of implementation strategy, plans and work plans analysis of methods used to involve stakeholders in policy development, implementation and review analysis of inefficiencies or opportunities for improvements identified in the workplace evaluation of participation in sustainability work practices and programs such as an environmental management framework observation over time in relation to review of work area relating to policy and procedures being developed to assess measurement of resources used, hazards and compliance.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: BSBATSIM419A Contribute to the development and implementation of organisational policies BSBHRM506A Manage recruitment, selection and induction processes BSBHRM602B Manage human resources strategic planning BSBINN502A Build and sustain an innovative work environment BSBMGT515A Manage operational plan BSBMGT516C Facilitate continuous improvement BSBMGT608C Manage innovation and continuous improvement BSBMGT616A Develop and implement strategic plans BSBMGT617A Develop and implement a business plan BSBRSK501A Manage risk.

Range Statement

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.
Scope of workplace sustainability policy may include:	addressing sustainability initiatives through reference to standards, guidelines and approaches such as: ecological foot printing Energy Efficiency Opportunities Bill 2005l Global Reporting Initiative green office program green purchasing Greenhouse Challenge Plus (Australian government initiative) ISO 14001:1996 Environmental management systems life cycle analyses life cycle analyses product stewardship supply chain management sustainability covenants/compacts triple bottom line reporting integrated approach to sustainability which includes environmental, economic and social aspects, or a specific approach that focuses on each aspect individually investigating particular business and market context of the industry/organisation meeting relevant laws, by laws and regulations or best practice to support compliance in environmental performance and sustainability at each level as required (such as Environmental Protection or Biodiversity Conservation Act): international commonwealth state/territory industry organisation parts of the organisation to which it is to apply, including whether it is for the whole organisation, one site, one work area or a combination of these.
Sources may include:	regulatory sources relevant personnel organisational specifications.
Stakeholders may include:	individuals and groups both inside and outside the organisation who have some direct interest in the organisation's conduct, actions, products and services, including: customers employees at all levels of the organisation government investors local community other organisations regulators suppliers key personnel within the organisation and specialists outside the organisation who may have particular technical expertise.
Strategies may include:	promotional activities raising awareness among stakeholders training staff in sustainability principles and techniques.

Unit Sector(s)

Unit sector

Competency field

Competency field	Industry Capability - Sustainability

Co-requisite units

Co-requisite units

BSBWHS401A Implement and monitor WHS policies, procedures and programs to meet legislative requirements

Modification History

Release	Comments
Release 1	This Unit first released with BSB07 Business Training Package version 7.0. Replaces BSBOHS407A Monitor a safe workplace.

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to implement and monitor the organisation’s work health and safety (WHS) policies, procedures and programs in the relevant work area in order to meet legislative requirements.

Application of the Unit

This unit applies to workers with supervisory responsibilities for implementing and monitoring the organisation’s WHS policies, procedures and programs in a work area.

The unit applies to individuals with a broad knowledge of WHS policies who contribute well-developed skills in creating solutions to unpredictable problems through analysis and evaluation of information from a variety of sources. These workers provide supervision and guidance to others and have limited responsibility for the output of others.

NOTE: The terms Occupational Health and Safety (OHS) and Work Health and Safety (WHS) are equivalent and generally either can be used in the workplace. In jurisdictions where the National Model WHS Legislation has not been implemented RTOs are advised to contextualise the unit of competency by referring to the existing State/Territory OHS legislative requirements.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Provide information to the work team about WHS policies and procedures	1.1 Accurately explain to the work team, relevant provisions of WHS Acts, regulations and codes of practice 1.2 Provide information about the organisation’s WHS policies, procedures and programs, and ensure it is readily accessible to and understandable by the work team 1.3 Regularly provide and clearly explain to the work team, information about identified hazards and the outcomes of risk assessment and control
2. Implement and monitor participation arrangements for managing WHS	2.1 Communicate to workplace parties the importance of effective consultation mechanisms in managing health and safety risks in the workplace 2.2 Apply consultation procedures to facilitate participation of the work team in managing work area hazards 2.3 Promptly deal with issues raised through consultation, according to organisational consultation procedures and WHS legislative and regulatory requirements 2.4 Promptly record and communicate to the work team the outcomes of consultation over WHS issues
3. Implement and monitor organisational procedures for providing WHS training	3.1 Identify WHS training needs according to organisational requirements, and WHS legislative and regulatory requirements 3.2 Make arrangements to meet WHS training needs of team members in consultation with relevant individuals 3.3 Provide workplace learning opportunities, and coaching and mentoring assistance, to facilitate team and individual achievement of identified WHS training needs 3.4 Identify and report to management the costs associated with providing training for work team, for inclusion in financial and management plans
4. Implement and monitor organisational procedures and legal requirements for identifying hazards and assessing and controlling risks	4.1 Identify and report on hazards in work area according to WHS policies and procedures, and WHS legislative and regulatory requirements 4.2 Promptly action team member hazard reports according to organisational procedures and WHS legislative and regulatory requirements 4.3 Implement procedures to control risks using the hierarchy of control, according to organisational and WHS legislative requirements 4.4 Identify and report inadequacies in existing risk controls according to hierarchy of control and WHS legislative requirements 4.5 Monitor outcomes of reports on inadequacies, where appropriate, to ensure a prompt organisational response
5. Implement and monitor organisational procedures for maintaining WHS records for the team	5.1 Accurately complete and maintain WHS records of incidents of occupational injury and disease in work area, according to WHS policies, procedures and legislative requirements 5.2 Use aggregate information and data from work area records to identify hazards and monitor risk control procedures in work area

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

analytical and problem solving skills to:

identify hazards

assess risks in the work area

review information relating to monitoring and evaluating incidents, and the effectiveness of risk controls

coaching and mentoring skills to provide support to colleagues

literacy skills to understand and interpret documentation, and to interpret WHS requirements.

Required knowledge

hazards and associated risks in the workplace

key provisions of relevant WHS Acts, regulations and codes of practice that apply to the business

organisational policies and procedures relating to hazard management, fire, emergency, evacuation, incident investigation and reporting

relevance of consultation and participation as key mechanisms for improving WHS and culture

WHS legislative responsibilities, duties and obligations of managers, supervisors, persons conducting businesses or undertakings (PCBUs) or their officers, and workers in the workplace.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: applying organisational WHS management systems and procedures in the work team area applying procedures for assessing and controlling risks to health and safety associated with those hazards, according to the hierarchy of control and as specified in commonwealth and state or territory WHS Acts, regulations and codes of practice providing specific, clear and accurate information and advice on workplace hazards to work team knowledge of legal responsibilities of managers, supervisors, PCBUs or their officers and workers in the workplace.
Context of and specific resources for assessment	Assessment must ensure access to: an actual workplace or simulated environment office equipment and resources examples of documentation relating to hazards in the workplace examples of documents relating to workplace safety, hazard identification and risk assessment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third-party workplace reports of onthejob performance by the candidate review of records communicating the outcomes of consultation over WHS issues to the work team analysis of responses to case studies and scenarios review of reports to management on the costs associated with providing training for the work team oral or written questioning to assess knowledge of workplace safety and hazards examples of risk assessments evaluation of actioning of team member hazard reports review of WHS records of occupational injury and disease incidents in work area.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

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.

WHS Acts, regulations and codes of practice may include:	applicable commonwealth and state or territory WHS Acts, regulations and codes of practice common law duties to meet general duty of care requirements duty holders, as specified in WHS Acts: PCBUs or their officers workers other persons at a workplace WHS legislative and regulatory requirements for effective management of hazards WHS legislative and regulatory requirements for establishing consultation arrangements, including those for health and safety representatives and health and safety committees WHS legislative and regulatory requirements for providing information and training, including: training in safe operating procedures procedures for workplace hazards hazard identification risk assessment and risk control emergency and evacuation procedures WHS legislative, regulatory and other requirements for the maintenance and confidentiality of records of occupational injury and disease.
Organisation’s WHS policies, procedures and programs may address:	acquisition, use, storage and disposal of hazardous chemicals alcohol and other drug intoxication consultation arrangements for workers in work area emergency and evacuation procedures family-friendly environment first aid provision and medical treatment hazard reporting procedures incident investigation life–work balance strategies maintenance and use of plant and equipment procedures for hazard identification procedures for risk assessment, and selection and implementation of risk controls purchasing policy and procedures requirements of applicable commonwealth and state or territory WHS Acts, regulations and codes of practice safe operating procedures and instructions site access and egress transport and storage of dangerous goods use and care of personal protective equipment WHS arrangements for on-site contractors and subcontractors, visitors and members of the public WHS audits and inspections.
Information may result from:	examining commonwealth and state or territory WHS Acts, regulations and codes of practice checking equipment before and during work consulting work team members through daily informal worker consultation and regular formal meetings housekeeping reviewing health and safety records, including hazard reports, hazardous substances and dangerous goods registers, and injury records WHS audits and review of audit reports workplace inspections in area of responsibility.
Consultation procedures may include:	attendance of health and safety representatives at management and WHS planning meetings early response to worker suggestions, requests, reports and concerns put forward to management election of health and safety representatives according to legislative requirements formal and informal meetings health and safety committees individual performance management processes other committees, for example planning and purchasing requirements as specified in commonwealth and state or territory WHS Acts, regulations and codes of practice.
Procedures to control risks may include:	as specified in commonwealth and state or territory WHS Acts, regulations and codes of practice consultation with workers and their representatives redesign of job, process or workplace, for example: introducing mechanical handling equipment raising or lowering work platforms rearranging material flow, timing and/or scheduling removing the cause of a risk at its source (eliminating the hazard), for example removing stored goods permanently from emergency exit passageways selecting controls according to the hierarchy of risk control, for example working through the hierarchy from the most effective to least effective control.
WHS records may include:	any record of alcohol or drug use as specified in commonwealth and state or territory WHS Acts, regulations and codes of practice audit and inspection reports consultation, for example: meetings of health and safety committees work team meeting agendas, including WHS items and actions first aid/medical post records hazardous chemicals registers induction, instruction and training manufacturer and supplier information, including dangerous goods storage lists plant and equipment maintenance and testing reports workers’ compensation and rehabilitation records workplace environmental monitoring records.

Unit Sector(s)

Regulation, Licensing and Risk – Work Health and Safety

BSBWOR204A Use business technology

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to select, use and maintain a range of business technology. This technology includes the effective use of computer software to organise information and data. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	This unit applies to individuals who use business technology to perform a range of routine tasks. They use a limited range of practical skills and fundamental knowledge of equipment use and the organisation of data or files in a defined context, under direct supervision or with limited individual responsibility.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Select and use technology	1.1. Select appropriate technology and software applications to achieve the requirements of the task 1.2. Adjust workspace, furniture and equipment to suit user ergonomic requirements 1.3. Use technology according to organisational requirements and in a way which promotes a safe work environment
2. Process and organise data	2.1. Identify, open, generate or amend files and records according to task and organisational requirements 2.2. Operate input devices according to organisational requirements 2.3. Store data appropriately and exit applications without damage to or loss of, data 2.4. Use manuals, training booklets and/or online help or help-desks to overcome basic difficulties with applications
3. Maintain technology	3.1. Identify and replace used technology consumables in accordance with manufacturer's instructions and organisational requirements 3.2. Carry out and/or arrange routine maintenance to ensure equipment is maintained in accordance with manufacturer's instructions and organisational requirements 3.3. Identify equipment faults accurately and take action in accordance with manufacturer's instructions or report fault to designated person

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
literacy skills to identify work requirements; to understand and process basic, relevant workplace information; and to follow written instructions communication skills to request advice, to receive feedback and to work with a team problem-solving skills to solve routine technology problems.
Required knowledge
key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as: anti-discrimination legislation ethical principles codes of practice privacy laws occupational health and safety (OHS) organisational policies, plans and procedures, especially in regard to file-naming and storage conventions organisational IT procedures including back-up and virus protection procedures basic technical terminology in relation to reading help-files and manuals.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: selection and application of appropriate equipment and software applications in relation to assigned task/s access, retrieval and storage of required data performance of basic maintenance on a range of office equipment
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of files and data for storage manuals and training booklets for equipment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of office equipment evaluation of maintaining technology.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: IT use units other industry capability units.

Range Statement

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.
Technology may include:	computer technology, such as laptops and personal computers digital cameras modems printers scanners zip drives photocopiers shredders binders laminators cutters
Software applications may include:	email, internet word processing, spreadsheet, database, accounting or presentation packages
Organisational requirements may include:	correctly identifying and opening files legal and organisation policies, guidelines and requirements locating data log-on procedures manufacturer's guidelines OHS policies, procedures and programs saving and closing files storing data
Input devices may include:	keyboard mouse numerical key pad scanner
Storage of data may include:	appropriate storage/filing of hard copies of computer generated documents storage in directories and sub-directories storage on CD-ROMs, hard and floppy disk drives or back-up systems
Technology consumables may include:	back-up tapes CD-ROM floppy disks print heads printer ribbons and cartridges toner cartridges zip disks
Routine maintenance may include:	in-house cleaning and servicing of equipment according to manufacturer's guidelines periodic servicing by qualified or manufacturer approved, technician regular checking of equipment replacing consumables
Identifying equipment faults may include:	checking repairs have been carried out encouraging feedback from work colleagues keeping a log book of detected faults preparing a maintenance program regular back-ups of data regular OHS inspections routine checking of equipment

Unit Sector(s)

Unit sector

Competency field

Competency field	Industry Capability - Workplace Effectiveness

Co-requisite units

Co-requisite units

BSBWOR301B Organise personal work priorities and development

Modification History

Release	Comments
Release 1	This version first released with BSB07 Business Training Package version 6.0 Revised unit. Performance criteria and required skills updated to focus on learning and development practices, KPIs and compliance with policy and procedures. Replaces BSBWOR301A Organise personal work priorities and development

Unit Descriptor

This unit describes the performance outcomes, skills and knowledge required to organise own work schedules, to monitor and obtain feedback on work performance, and to maintain required levels of competence. Operators may exercise discretion and judgement using appropriate theoretical knowledge of work scheduling and performance improvement to provide technical advice and support to a team.

Application of the Unit

This unit applies to individuals who are skilled operators and apply a broad range of competencies in various work contexts.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Pre-Requisites

Not applicable.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

1. Organise and complete own work schedule	1.1 Ensure that work goals, objectives or KPIs are understood, negotiated and agreed in accordance with organisational requirements 1.2 Assess and prioritise workload to ensure tasks are completed within identified timeframes 1.3 Identify factors affecting the achievement of work objectives and incorporate contingencies into work plans 1.4 Use business technology efficiently and effectively to manage and monitor scheduling and completion of tasks
2. Monitor own work performance	2.1 Accurately monitor and adjust personal work performance through selfassessment to ensure achievement of tasks and compliance with legislation and work processes or KPIs 2.2 Ensure that feedback on performance is actively sought and evaluated from colleagues and clients in the context of individual and group requirements 2.3 Routinely identify and report on variations in the quality of and products and services according to organisational requirements 2.4 Identify signs of stress and effects on personal wellbeing 2.5 Identify sources of stress and access appropriate supports and resolution strategies
3. Coordinate personal skill development and learning	3.1 Identify personal learning and professional development needs and skill gaps using selfassessment and advice from colleagues and clients in relation to role and organisational requirements 3.2 Identify, prioritise and plan opportunities for undertaking personal skill development activities in liaison with work groups and relevant personnel 3.3 Access, complete and record professional development opportunities to facilitate continuous learning and career development 3.4 Incorporate formal and informal feedback into review of further learning needs

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

communication skills to give and receive constructive feedback relating to development needs

literacy skills to read and understand the organisation’s procedures

planning skills to organise work priorities according to work goals and objectives

problemsolving skills to solve routine problems

selfmanagement skills to:

comply with policies and procedures

consistently evaluate and monitor own performance

seek learning opportunities.

Required knowledge

key provisions of relevant legislation from all levels of government that may affect aspects of business operations, such as:

antidiscrimination legislation

ethical principles

codes of practice

privacy laws

occupational health and safety (OHS)

organisational policies, plans and procedures

methods to elicit, analyse and interpret feedback

principles and techniques of goal setting, measuring performance, time management and personal assessment

competency standards and how to interpret them in relation to self

methods to identify and prioritise personal learning needs.

Evidence Guide

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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: preparing work plans scheduling and prioritising work objectives and tasks knowledge of the principles and techniques of goal setting, measuring performance, time management and personal assessment.
Context of and specific resources for assessment	Assessment must ensure: access to an actual workplace or simulated environment access to office equipment and resources examples of work schedules and performance improvement plans.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct questioning combined with review of portfolios of evidence and third party workplace reports of onthejob performance by the candidate review of selfassessment documentation outlining learning and development needs analysis of responses to case studies and scenarios demonstration of techniques oral or written questioning to assess knowledge of methods to identify and prioritise personal learning needs evaluation of planning for personal skill development activities and professional development opportunities.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

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.

Work goals and objectives may include:	budgetary targets production targets reporting deadlines sales targets team and individual learning goals team participation.
KPIs may include:	key performance indicators on customer satisfaction key performance indicators on customer effort monitoring time taken to answer calls operating within reporting protocols score tools such as net promoter understanding metrics.
Organisational requirements may include:	access and equity principles and practice business and performance plans defined resource parameters ethical standards goals, objectives, plans, systems and processes legal and organisational policies, guidelines and requirements OHS policies, procedures and programs quality and continuous improvement processes and standards quality assurance and/or procedures manuals.
Factors affecting the achievement of work objectives may include:	budget constraints competing work demands environmental factors such as time, weather resource and materials availability technology/equipment breakdowns unforeseen incidents workplace hazards, risks and controls.
Business technology may include:	computer applications computers email facsimile machines internet/extranet/intranet modems personal schedulers photocopiers printers scanners.
Feedback on performance may include:	formal/informal performance appraisals obtaining feedback from clients obtaining feedback from supervisors and colleagues personal, reflective behaviour strategies routine organisational methods for monitoring service delivery.
Products and services may include:	either products or services goods ideas infrastructure private or public sets of benefits.
Signs of stress may include:	absence from work alcohol or other substance abuse conflict poor work performance.
Personal wellbeing may include:	cultural emotional social spiritual.
Sources of stress may include:	complex tasks cultural issues work and family conflict workloads.
Supports and resolution strategies may include:	awareness raising counselling employee assistance programs (EAP) family support group activities job design mediation sharing load time off training.
Professional development opportunities may include:	career planning/development coaching, mentoring and/or supervision formal/informal learning programs internal/external training provision performance appraisals personal study quality assurance assessments and recommendations recognition of current competence/skills recognition work experience/exchange/opportunities workplace skills assessment.

Unit Sector(s)

Industry Capability – Workplace Effectiveness

Custom Content Section

Not applicable.

BSBWOR401A Establish effective workplace relationships

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to collect, analyse and communicate information and to use that information to develop and maintain effective working relationships and networks, with particular regard to communication and representation. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	Frontline managers play an important role in developing and maintaining positive relationships in internal and external environments so that customers, suppliers and the organisation achieve planned outputs and outcomes. They play a prominent part in motivating, mentoring, coaching and developing team cohesion through providing leadership for the team and forming the bridge between the management of the organisation and team members. At this level, work will normally be carried out within routine and non routine methods and procedures, which require planning and evaluation, and leadership and guidance of others.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Collect, analyse and communicate information and ideas	1.1. Collect relevant information from appropriate sources and analyse and share with the work team to improve work performance 1.2. Communicate ideas and information in a manner which is appropriate and sensitive to the cultural and social diversity of the audience and any specific needs 1.3. Implement consultation processes to encourage employees to contribute to issues related to their work, and promptly relay feedback to the work team in regard to outcomes 1.4. Seek and value contributions from internal and external sources in developing and refining new ideas and approaches 1.5. Implement processes to ensure that issues raised are resolved promptly or referred to relevant personnel as required
2. Develop trust and confidence	2.1. Treat all internal and external contacts with integrity, respect and empathy 2.2. Use the organisation's social, ethical and business standards to develop and maintain effective relationships 2.3. Gain and maintain the trust and confidence of colleagues, customers and suppliers through competent performance 2.4. Adjust interpersonal styles and methods to meet organisation's social and cultural environment 2.5. Encourage other members of the work team to follow examples set, according to organisation's policies and procedures
3. Develop and maintain networks and relationships	3.1. Use networks to identify and build relationships 3.2. Use networks and other work relationships to provide identifiable benefits for the team and organisation
4. Manage difficulties into positive outcomes	4.1. Identify and analyse difficulties, and take action to rectify the situation within the requirements of the organisation and relevant legislation 4.2. Guide and support colleagues to resolve work difficulties 4.3. Regularly review and improve workplace outcomes in consultation with relevant personnel 4.4. Manage poor work performance within the organisation's processes 4.5. Manage conflict constructively within the organisation's processes

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
coaching and mentoring skills to provide support to colleagues literacy skills to research, analyse, interpret and report information relationship management and communication skills to: deal with people openly and fairly forge effective relationships with internal and/or external people, and to develop and maintain these networks gain the trust and confidence of colleagues respond to unexpected demands from a range of people use supportive and consultative processes effectively.
Required knowledge
relevant legislation from all levels of government that affects business operation, especially in regard to occupational health and safety (OHS), and environmental issues, equal opportunity, industrial relations and anti-discrimination theory associated with managing work relationships to achieve planned outcomes: developing trust and confidence maintaining consistent behaviour in work relationships understanding the cultural and social environment identifying and assessing interpersonal styles establishing, building and maintaining networks identifying and resolving problems resolving conflict managing poor work performance monitoring, analysing and introducing ways to improve work relationships.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: range of methods and techniques for communicating information and ideas to a range of stakeholders range of methods and techniques for developing positive work relationships that build trust and confidence in the team accessing and analysing information to achieve planned outcomes techniques for resolving problems and conflicts and dealing with poor performance knowledge of the theory associated with managing work relationships to achieve planned outcomes.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: demonstration of techniques in managing poor performance and communicating effectively direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of performance in role plays observation of presentations oral or written questioning to assess knowledge of relevant legislation review of consultation processesimplemented to encourage employees to contribute to issues related to their work review of documentation outlining reviewing ofworkplace outcomes.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Certificate IV in Frontline Management.

Range Statement

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.
Information may include:	data appropriate to work roles and organisational policies that is shared and retrieved in writing or verbally, electronically or manually such as: archived, filed and historical background data individual and team performance data marketing and customer related data planning and organisational documents including the outcomes of continuous improvement and quality assurance policies and procedures
Consultation processes may include:	feedback to the work team and relevant personnel in relation to outcomes of the consultation process opportunities for all employees to contribute to ideas and information about organisational issues
Processes to ensure that issues raised are resolved promptly or referred may include:	conducting informal meetings coordinating surveys or questionnaires distributing newsletters or reports exchanging informal dialogue with relevant personnel participating in planned organisational activities
Relevant personnel may include:	managers OHS committee and other people with specialist responsibilities other employees supervisors union representatives/groups
Organisation's social, ethical and business standards may refer to:	implied standards such as honesty and respect relative to the organisational culture and generally accepted within the wider community rewards and recognition for high performing staff standards expressed in legislation and regulations such as anti-discrimination legislation written standards such as those expressed in: code of workplace conduct/behaviour dress code policies statement of workplace values vision and mission statements
Colleagues, customers and suppliers may include:	both internal and external contacts employees at the same level and more senior managers people from a wide variety of social, cultural and ethnic backgrounds team members
Organisation's policies and procedures may refer to:	Materials Safety Data Sheets organisational tasks and activities undertaken to meet performance outcomes sets of accepted actions approved by the organisation Standard Operating Procedures
Networks may be:	established structures or unstructured arrangements and may include business or professional associations informal or formal and with individuals or groups internal and/or external
Workplace outcomes may include:	OHS processes and procedures performance of the work team
Poor work performance may refer to:	individual team members organisation as a whole self whole work team

Unit Sector(s)

Unit sector

Competency field

Competency field	Industry Capability - Workplace Effectiveness

Co-requisite units

Co-requisite units

BSBWOR402A Promote team effectiveness

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to promote teamwork. It involves developing team plans to meet expected outcomes, leading the work team, and proactively working with the management of the organisation. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit	Frontline managers have an important leadership role in the development of efficient and effective work teams. They play a prominent part in team planning, supervising the performance of the team and developing team cohesion. They provide leadership for the team and bridge the gap between the management of the organisation and the team members. As such they must 'manage up' as well as manage their team/s.

Licensing/Regulatory Information

Not applicable.

Pre-Requisites

Prerequisite units

Employability Skills Information

Employability skills	This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

ELEMENT	PERFORMANCE CRITERIA
1. Plan to achieve team outcomes	1.1. Identify, establish and document team purpose, roles, responsibilities, goals, plans and objectives in consultation with team members 1.2. Support team members in meeting expected outcomes
2. Develop team cohesion	2.1. Provide opportunities for input of team members into planning, decision making and operational aspects of work team 2.2. Encourage and support team members to take responsibility for own work and to assist each other in undertaking required roles and responsibilities 2.3. Provide feedback to team members to encourage, value and reward individual and team efforts and contributions 2.4. Recognise and address issues, concerns and problems identified by team members or refer to relevant persons as required
3. Participate in and facilitate work team	3.1. Actively encourage team members to participate in and take responsibility for team activities and communication processes 3.2. Give the team support to identify and resolve problems which impede its performance 3.3. Ensure own contribution to work team serves as a role model for others and enhances the organisation's image within the work team, the organisation and with clients/customers
4. Liaise with management	4.1. Maintain open communication with line manager/management at all times 4.2. Communicate information from line manager/management to the team 4.3. Communicate unresolved issues, concerns and problems raised by the team/team members to line manager/management and ensure follow-up action is taken 4.4. Communicate unresolved issues, concerns and problems related to the team/team members raised by line managers/management to the team and ensure follow-up to action is taken

Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the skills and knowledge required for this unit.
Required skills
communication skills to: boost team morale deal with team conflict deliver messages from management facilitate discussion mentor and coach leadership skills planning and organising skills.
Required knowledge
organisational goals, objectives and plans organisational policy and procedures framework organisational structure, including organisational chart principles and techniques associated with: delegation and work allocation goal setting group dynamics and processes individual behaviour and difference leadership motivation negotiation planning.

Evidence Guide

EVIDENCE GUIDE
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 and evidence required to demonstrate competency in this unit	Evidence of the following is essential: teamwork plan with details of how it was generated and how it will be monitored so that team goals can be met techniques in communicating information, dealing with team conflict and resolving issues knowledge of organisational goals, objectives and plans.
Context of and specific resources for assessment	Assessment must ensure: access to appropriate documentation and resources normally used in the workplace.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: analysis of responses to case studies and scenarios direct questioning combined with review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate observation of demonstrated techniques in working with team dynamics observation of performance in role plays oral or written questioning to assess knowledge of principles and techniques associated with group dynamics and processes evaluation of opportunities provided for input of team members into planning, decision making and operational aspects of work team review of feedback provided to team members review of teamwork plan.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: other units from the Certificate IV in Frontline Management.

Range Statement

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.
Team purpose, roles, responsibilities, goals, plans and objectives may include:	action plans, business plans and operational plans linked to strategic plans expected outcomes and outputs goals for individuals and the work team individual and team performance plans and key performance indicators occupational health and safety (OHS) responsibilities
Consultation may include:	attending meetings, interviews, brainstorming sessions using email/intranet communications, newsletters or other processes and devices which ensure that all employees have the opportunity to contribute to team and individual effectiveness using mechanisms to provide feedback to the work team in relation to consultation outcomes
Responsibility for own work may involve:	individual and joint actions individuals and teams
Feedback may refer to:	formal/informal gatherings between team members where there is communication on work related matters informal communication of ideas and thoughts on specific tasks, outcomes, decisions, issues or behaviours
Relevant persons may include:	colleagues direct superior or other management representatives OHS committees and other people with specialist responsibilities
Communication may include:	face-to-face formal/informal interaction verbal, written or electronic communication
Line manager/management may refer to:	direct superior or other management representatives

Unit Sector(s)

Unit sector

Competency field

Competency field	Management and Leadership - Management

Co-requisite units

Co-requisite units

BSBWOR404B Develop work priorities

Modification History

Not applicable.

Unit Descriptor

Unit descriptor	This unit describes the performance outcomes, skills and knowledge required to plan one's own work schedules, to monitor and to obtain feedback on work performance and development. It also addresses the requirement to take responsibility for one's own career planning and professional development. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit