Unit of competency Outline
Date retreived
22/07/2026 3:24 AM AWST
22/07/2026 3:24 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Supervise harvest and post-harvest activities
Supervise harvest and post-harvest activities
Unit of competency
National Code
SFIAQUA408C
SFIAQUA408C
State Code
D9153
D9153
TGA Status
Replaced
Replaced
DTWD Status
Transition (Replaced)
Transition (Replaced)
State Implementation and Classification
Approved Date
27/02/2012
Field of Education
050701 - Aquaculture
Original Release Date
27/02/2012
Nominal Hours
50
Description
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.
Notes
Elements and 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 holdingstructures 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.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and 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.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and 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.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with 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.
The evidence guide provides advice on assessment and must be read in conjunction with 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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S4172 | SFIAQUA408B | Supervise harvest and post-harvest activities | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAS18 | SFIAQU408 | Supervise harvest and post-harvest activities | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W988 | SFI40111 | Certificate IV in Aquaculture | Qualification |
| W990 | SFI50111 | Diploma of Aquaculture | Qualification |