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 |
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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 |
Literacy skills used for :
Numeracy skills used for :
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Required knowledge |
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment evidence required to demonstrate competence in this unit |
Assessment must confirm the ability to:
Assessment must confirm knowledge of:
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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:
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Method of assessment |
The following assessment methods are suggested:
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Guidance information for assessment |
This unit may be assessed holistically with other units within a qualification. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Relevant government regulations , licensing and other compliance requirements may include: |
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Environmental hazards and risks may include: |
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ESD may include: |
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Environmental procedures may include: |
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Responded to may include: |
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Species and products may include: |
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Equipment and resources may include: |
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Key industry sectors may include: |
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Appropriate personnel may include: |
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Key seafood industry organisations may include: |
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Unit Sector(s)
Unit sector |
Core |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |