Elements and Performance Criteria

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.

Harvest schedule:
· culture structures to be harvested
· destination of harvested stock
· timing of harvest
· period over which harvest is to occur
· quantities to be harvested
· pre-harvest conditioning of stock (such as starvation, purging)
· acceptable quality parameters (physical appearance)
· type and extent of external damage:
· size or weight
· sex or maturation condition
· shape or colour
· body condition (fat content, meat yield)
· live or dead
· whole or processed
· temperature requirements (such as ice, slurries)
· destination
· bleeding protocols.

Labour requirements:
· specialised equipment operators
· harvest workers
· vessel operators
· forklift operators
· transport operators.

Resource requirements:
· vessels, vehicles, trucks, trailers
· harvesting equipment:
· dilly nets, drop nets, scoop nets, trawl/prawn nets, cast nets, gill nets, traps, (for example bait, traps, opera house), wing nets
· flow traps
· hand lines, fishing lines
· crowd nets and fish pumps or brails
· hides (used with dip nets)
· bait, attractants, foods
· holding and on-farm transport equipment:
· buckets
· bins
· troughs
· tanks
· depuration or purging facilities
· slaughter and sedation/chilling equipment
· ice and coolants
· boxes and packing materials
· half pearl harvesting equipment.

Risk factors:
· stock damage, mortalities
· predator attack/damage
· stock escape
· equipment damage
· Occupational Health and Safety
· equipment breakdown
· adverse climatic conditions.

Harvesting objectives:
· gathering stock
· cleaning, moving and handling stock
· holding stock
· sorting and grading stock.

Occupational Health and Safety requirements may include:
· codes of practice, regulations and/or guidance notes which may apply in a jurisdiction
· enterprise-specific Occupational Health and Safety procedures, policies or standards.

Quality specifications:
· physical appearance
· type and extent of external damage
· size or weight
· general condition
· sex or maturation condition
· shape or colour
· parasites (present)/other health issues (such as mudworm, gill crustaceans, lice)
· body condition (fat content, meat yield)
· live or dead
· percentage survival.

Post-harvest activities:
· purging
· depuration or shellfish sanitation
· shucking or opening
· quarantine
· slaughter, sedation or chilling
· icing or refrigeration
· packing
· live transport
· dead transport
· removal of half pearls.

Live stock transported:
· shellfish
· live-feeds or algae
· finfish
· crustaceans.

Dead stock transported:
All culture stock.

Labels and documentation:
· farm or lease number
· dispatching company details (contact or emergency numbers)
· type of stock and grade or quality or size
· destination company details
· transport company
· warning labels (such as 'live seafood', 'keep cool', 'fragile').

Shipment report:
· quality and quantity of stock sent
· destination
· special conditions or observations.

Storage facilities:
· refrigeration and cooling (such as ice, slurry)
· snap and deep freeze
· aeration or oxygenation
· heating
· humidity
· dry
· wet.

Ecologically sustainable development (ESD) principles:
· reducing contaminants in effluent waste
· applying animal welfare ethics
· preventing of escape of culture stock
· disposing of dead plant or animal matter, blood water
· preventing harm or damage to other animals or birds.

Government requirements:
Relevant local, State, Territory and Commonwealth legislation, regulations and orders.

Repairs and maintenance report:
· equipment problems
· regular maintenance and repairs
· repairers contact numbers
· backup equipment availability.

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.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standard include:
· biological and water quality requirements for stock being handled, processed and transported
· harvest and post-harvest equipment options and limitations
· harvesting and post-harvest principles and practices for specific stock types and culture structures
· quality assurance practices in stock harvesting, grading, post-harvest and transport
· Occupational Health and Safety issues
· relevant ESD principles
· humane slaughter methods.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· supervising and co-ordinating harvest, post-harvest and transport activities
· recognising normal and abnormal stock behaviour and environmental conditions
· providing relevant paperwork for transport operators.

Licences may be required if operating:
· vessels
· forklifts
· vehicles
· firearms
· or if diving.

Literacy skills used for:
· reading a harvest schedule
· writing reports to manager on harvesting operation including post-harvesting irregularities
· preparing relevant paperwork for transport operators.

Numeracy skills used for:
· counting stock and containers
· recording harvest and post-harvest data
· calculating size, grades, ranges, averages.

Critical aspects of competence
Assessment must confirm the ability to:
· supervise and coordinate the harvest of stock and post-harvest activities including sorting, grading, holding and removal from water/holding facility and on-farm transport.
· monitor and test quality
· supervise and coordinate the post-harvest handling of stock including slaughter and live transport
· monitor holding conditions
· monitor storage.

Assessment must confirm knowledge of:
· Occupational Health and Safety standards consistent with harvest schedule and operational guidelines
· harvest and post-harvest principles and practices
· risks and mitigation procedures.

Interdependent assessment of units
This unit may be assessed after/with:
· SFIAQUA303B - Co-ordinate stock handling activities.

Context of assessment
Assessment is to be conducted at the workplace while harvest and post-harvest activities are under way or in a simulated environment.

Method of assessment
The following assessment method is suggested:
· practical demonstration.

Resources required for assessment
Resources may include:
· harvest specification or schedule
· staff to supervise
· stock
· case study.