Seafood

This work is copyright, but permission is given to teachers, trainers and assessors to make copies by photocopying or other duplicating processes for use within their training organisation or in a workplace where training is being conducted. This permission does not extend to the making of copies for use outside the immediate training environment for which they are made, nor the making of copies for hire or resale to third parties. For permission outside these guidelines, apply in writing to the Australian National Training Authority. This work is the result of wide consultations with many Australian industry participants throughout Australia. Consequently, it is a collaborative view and does not necessarily represent any specific body and no single body warrants its content or accepts liability.

Published by: Australian Training Products Ltd Level 25, 150 Lonsdale St Melbourne 3000 Phone: +61 3 96550600 Fax: +61 3 9639 4684 www. atpl. net. au e-mail: net. au First Published May, 2002 STOCKCODE: 6000010S ISBN: 0 642 79801 X (set) SFI00 Seafood Industry Training Package- Seafood Processing & Seafood Sales & Distribution Streams – Volume 4 of 5 Printed for Australian Training Products Ltd by Mercury Printeam, Melbourne, Australia AESharenet: P Version 2. 00 10/4/2002 IMPORTANT Training packages are not static documents. Changes are made periodically to reflect the latest industry practices. Before commencing any form of training or assessment, you must ensure delivery is from the current version of the Training Package.

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To ensure you are complying with this requirement : • Check the Print Version Number just below the copyright statement on the imprint pages of your current Training Package. • Access the ATP website (http://www. atpl. net. au) and check the latest Print Number. • In cases where the Print Version Number is later than yours, the Print Version Modification History in the Training Package sample on the ATP website will indicate the changes that have been made. The Modification History is also available on the website of the developer of the Training Package: Seafood Training Australia http://www. seafoodtraining. com. au The National Training Information Service (http://www. ntis. gov. au) also displays any changes in Units of Competency and the packaging of qualifications. MODIFICATION HISTORY – ENDORSED MATERIALS

Please refer to the National Training Information Service for the latest version of Units of Competency and Qualification information (http://www. ntis. gov. au).

SFI00 Seafood Industry Training Package Date of Release Authorisation: Sheet: 1 of 1 Comments 1. 00 Version 2/1/2000 NTFC Primary Release 10/4/2002 NTQC More flexible qualifications framework Addition of 7 new units in Strategic Industry Leadership Addition of Certificate IV and Diploma qualifications for the Seafood Processing stream including 21 new units in Seafood Processing Amendment of content in Evidence Guide for units SFISHIP302A and SFISHIP404A Minor revision in packaging of Certificates II and III in Fishing Operations Minor revision in packaging of Certificates II and III in Seafood Sales and Distribution.

Forms control: All endorsed training packages will have a version number displayed on the imprint page of every volume constituting that training package. Every training package will display an up-to-date copy of this modification history form, to be placed immediately after the contents page of the first volume of the training package. Comments on changes will only show sufficient detail to enable a user to identify the nature and location of the change. Changes to training packages will generally be batched at quarterly intervals. This modification history form will be included within any displayed sample of that training package and will constitute all detail available to identify changes. 2. 0 INDEX SECTION 1 Introduction SECTION 2 Qualifications Framework Introduction Qualification Stream: Aquaculture SFI 1 01 00 Certificate I in the Seafood Industry (Aquaculture) SFI 2 01 00 Certificate II in the Seafood Industry (Aquaculture) SFI 3 01 00 Certificate III in the Seafood Industry (Aquaculture) SFI 4 01 00 Certificate IV in the Seafood Industry (Aquaculture) SFI 5 01 00 Diploma of the Seafood Industry (Aquaculture) Qualification stream: Fishing operations SFI 1 02 00 Certificate I in the Seafood Industry (Fishing Operations) SFI 2 02 00 Certificate II in the Seafood Industry (Fishing Operations) SFI 3 02 00 Certificate III in the

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Seafood Industry (Fishing Operations) SFI 4 02 00 Certificate IV in the Seafood Industry (Fishing Operations) SFI 5 02 00 Diploma of the Seafood Industry (Fishing Operations) Qualification stream: Fishing charter operations SFI 3 03 00 Certificate III in the Seafood Industry (Fishing Charter Operations) SFI 5 03 00 Diploma of the Seafood Industry (Fishing Charter Operations) Qualification stream: Fisheries compliance SFI 3 04 00 Certificate III in the Seafood Industry (Fisheries Compliance) SFI 4 04 00 Certificate IV in the Seafood Industry (Fisheries Compliance) SFI 5 04 00 Diploma of the Seafood Industry (Fisheries Compliance) Qualification stream: Seafood processing SFI 1 05 00 Certificate I in the Seafood Industry (Seafood Processing) SFI 2 05 00 Certificate II in the Seafood Industry (Seafood Processing) SFI 3 05 00 Certificate III in the Seafood Industry (Seafood Processing) SFI 4 05 02 Certificate IV in the Seafood Industry (Seafood Processing) SFI 5 05 02 Diploma of the Seafood Industry (Seafood Processing) 1-1 2-1 2-8 2-10 2-14 2-18 2-22 2-26 2-28 2-31 2-35 2-39 2-42 2-45 2-48 2-51 2-55 2-59 2-61 2-64 2-68 2-72 © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 i INDEX Qualification stream: Seafood sales and distribution SFI 2 06 00 Certificate II in the Seafood Industry (Seafood Sales and Distribution) SFI 3 06 00 Certificate III in the Seafood Industry (Seafood Sales and Distribution) SFI 4 06 00 Certificate IV in the Seafood Industry (Seafood Sales and Distribution) 2-76 2-79 2-83 3-1

SECTION 3 Assessment Guidelines SECTION 4 Seafood Industry Competency Standards for Qualification Streams: Seafood Processing and Seafood Sales and Distribution SFICORE101A Apply basic food handling and safety practices SFICORE102A Carry out work effectively in the seafood industry SFICORE103A Communicate in the seafood industry SFICORE104A Meet workplace health and safety requirements SFIPROC101A Clean fish SFIPROC102A Clean work area SFIPROC103A Fillet fish and cut portions SFIPROC104A Sharpen and work with knives SFIPROC201A Head and peel crustaceans SFIPROC202A Process squid, cuttlefish and octopus SFIPROC203A Shuck molluscs SFIPROC301A Boil crustaceans SFIPROC302A Handle and pack sashimi-grade fish SFIPROC303A Process crocodiles SFIPROC401A Evaluate a batch of seafood SFIPROC402A Maintain hygiene standards while servicing a food handling area SFIPROC403A Follow basic food safety practices SFIPROC404A Apply and monitor food safety requirements SFIPROC405A Oversee the implementation of a food safety program in the workplace SFIPROC406A Develop food safety programs SFIPROC407A Conduct food safety audits SFIPROC501A Manage seafood processing production unit/s SFIPROC502A Produce technical reports on seafood processing systems 4-1 4-7 4-14 4-19 4-25 4-29 4-34 4-40 4-44 4-50 4-55 4-61 4-67 4-71 4-77 4-83 4-88 4-93 4-98 4-103 4-110 4-116 4-121 ii SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority INDEX SFIPROC503A Analyse seafood packaging requirements SFIPROC504A Design and manage a product recall 4 4 4 126 131 136 142

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SFIPROC601A Establish costs and/or conditions for sale of seafood product SFIPROC602A Plan and manage seafood and related product concept development 4 SFIPROC603A Develop & manage seafood and related product production trials 4 SFIPROC604A Plan and develop formulations and/or specifications for new seafood product 4 SFIPROC606A Develop and implement energy control systems in seafood processing environments 4 4 4 147 152 157 SFIPROC607A Prepare work instructions for new seafood processing tasks SFIPROC608A Provide practical and/or commercial advice to seafood users 161 165 170 SFIPROC609A Monitor the seafood business environment to determine threats and opportunities 4 4

SFIPROC610A Establish and manage effective external relationships SFIPROC611A Participate in a media interview or presentation 4 SFIDIST201A Prepare, cook and retail seafood products SFIDIST202A Retail fresh, frozen and live seafood SFIDIST301A Wholesale product SFIDIST401A Buy seafood product SFIDIST501A Export product 4 SFIDIST502A Import product 4 SFISTOR201A Prepare and pack stock for live transport SFISTOR202A Receive and distribute product SFISTOR203A Assemble and load refrigerated product SFISTOR301A Operate refrigerated storerooms SFIAQUA202A Control pests, predators and diseases SFIAQUA205A Feed stock SFIAQUA206A Handle stock SFIAQUA209A Manipulate stock culture environment SFIAQUA213A Monitor stock and environmental conditions SFIFISH209A Maintain the temperature of seafood 4 4 4 4 174 178 183 189 195 201 206 212 4-218 4-224 4-229 4-233 4-239 4-245 4-251 4-258 4-264 4-270 © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 iii INDEX

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SFIOHS301A SFILEAD01A SFILEAD02A SFILEAD03A SFILEAD04A SFILEAD05A SFILEAD06A SFILEAD07A Implement OH&S policies and guidelines Develop and promote industry knowledge Shape strategic thinking Cultivate productive working relationships Plan and achieve change and results Communicate with influence Demonstrate personal drive and integrity Provide corporate leadership 4-275 4-283 4-291 4-297 4-303 4-310 4-317 4-322 SECTION 5 Competency Standards in the Seafood Industry Training Package Seafood Industry Units Pre-requisite Units Imported Units 5-1 5-7 5-8 iv SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority INTRODUCTION TO THE SEAFOOD INDUSTRY TRAINING PACKAGE What do we mean by the ‘Seafood Industry’?

The Seafood Industry incorporates all commercial activities conducted in or from Australia concerned with harvesting, farming, culturing, processing, storing, transporting, marketing or selling of fish/seafood and/or fish/seafood products. The skills and knowledge required to undertake work in the industry have been captured in competency standards for the four sectors in the Seafood Industry: • Fishing sector- includes work undertaken by deckhands, fisher persons, skippers of fishing vessels, managers of fishing operations, business managers, divers and fishing charter operators. Aquaculture sector- includes work undertaken by field hands, leading hands, technicians, farm supervisors, quality assurance officers, operations managers and aquaculture business managers.

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The sector covers temperate and tropical operations and includes land-based, water-based and hatchery operations, pearling and crocodile farms. Seafood Processing and Seafood Sales and Distribution sector- includes work undertaken by basic and skilled process workers, leading hands, distributors, seafood retailers and wholesalers, supervisors and seafood importers and exporters. Fisheries Compliance sector- includes work undertaken by fisheries compliance officers, supervisors and managers. • • • What is a Training Package? A Training Package is a consistent and reliable set of high quality, high profile products that form the basis for vocational training provided throughout Australia.

The components are the basis for training, assessing people’s skills and recognising their attainment to agreed standards. A Training Package consists of two main parts: • Endorsed components – guide flexible training and assessment design and enable assessment against industry-derived competency standards. They are approved (endorsed) nationally through the Australian National Training Authority’s National Training Framework Committee (NTFC) after being agreed to by the industry. Support materials – provide valuable assistance to employers and training providers in the delivery of related training and assessment. They may include learning guides, assessment tools, and professional development materials.

The support materials are noted by the NTFC and recorded as part of the Training Package. • © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 1-1 Introduction to the Seafood Industry Training Package Who developed the Seafood Industry Training Package? The Australian Seafood Industry Council, through its training arm, Seafood Training Australia, developed the Seafood Industry Training Package. Hundreds of people working in various jobs and roles in the Seafood Industry across Australia contributed their time and expertise to ensure that this Training Package reflects the needs of the Seafood Industry.

Government representatives, regulatory authorities, and training providers also provided significant input to the final product. What’s in the Package? This Seafood Industry Training Package covers the endorsed components comprising competency standards, the qualifications framework, and assessment guidelines. Competency Standards The set of Competency Standards comprises units that have been developed specifically for the Seafood Industry and includes relevant units imported from other Training Packages. Competency standards are the benchmarks for work performed in the Seafood Industry. The competency standards clearly set out what is expected of people working in the industry.

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The standards have been developed with considerable industry input to reflect best practice rather than to codify current practice. In the Seafood Industry Training Package, some units are mandatory or core units and must be included in the qualification. Requirements vary depending on the particular vocational qualification. Every qualification has some mandatory units. There is also a wide range of elective units that can be selected to tailor-make a qualification for an individual candidate or enterprise. Units developed specifically for the Seafood Industry can be identified by their SFI unit identifier, such as SFIPROC202A. Units imported from other Training Packages keep their original unit identifier, such as RUHHRT212A.

Full details of the SFI Units for this qualification stream are in Section 4 of this folder. Section 5 of this folder includes a list of all SFI units in the Seafood Industry Training Package and their prerequisites as well as a list of all units imported from other Training Packages. A note on the Range of Variables When reading a unit, you will notice that some terms or words appear in italics. This indicates that the term is included in the Range of Variables. The Range of Variables identifies the range of contexts and conditions to which the performance criteria apply and is indicative, not prescriptive. 1-2 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority

Introduction to the Seafood Industry Training Package Qualifications Framework The Qualifications Framework describes nationally recognised vocational qualifications in the Seafood Industry. It explains how to select and combine units of competency to create a qualification that is both nationally accredited and relevant to the enterprise and the individual candidate. The Qualifications Framework identifies a range of vocational qualifications across six qualification streams: • • • • • • Aquaculture Fishing Operations Fishing Charter Operations Seafood Processing Seafood Sales and Distribution Fisheries Compliance. The qualifications that are available vary from stream to stream and reflect the Australian Qualifications Framework levels and titles. They range from Certificate I to Diploma.

A full list of the qualifications available is included in Section 2 of this folder. Assessment Guidelines The Australian Seafood Industry has developed Assessment Guidelines that provide advice to industry, training providers, assessors and trainees about specific industry assessment arrangements and conditions. They outline the principles and processes for designing, planning and conducting assessment to support valid, reliable, fair, sufficient and flexible assessment of competency both within the workplace and education and training organisations. The Assessment Guidelines are in Section 3 of this folder. What does the Seafood Industry Training Package look like?

The Seafood Industry Training Package has been published in five folders: • • • • • Folder 1 – Aquaculture Folder 2 – Fishing Operations and Fishing Charter Operations Folder 3 – Fisheries Compliance Folder 4 – Seafood Processing and Seafood Sales and Distribution Folder 5 – Units imported from other Training Packages. © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 1-3 Introduction to the Seafood Industry Training Package Folders 1 – 4 each comprise: • • • • • An index Section 1 – This introduction explaining how to use the Seafood Industry Training Package. Section 2 – Qualifications Framework Section 3 – Assessment Guidelines Section 4 – Full details of all SFI Units relevant to the particular qualification stream. This section includes all the SFI Units that can be used to make up a qualification in that particular stream, as well as the mandatory Seafood Industry Core Units.

Section 5 – This section comprises a number of lists of units, included so that anyone using a stand-alone folder can see the full range of units included in the complete Training Package: ? ? ? A list of all SFI units in the Seafood Industry Training Package. A list of pre-requisites for SFI units in the Seafood Industry Training Package. A list of all other units in the Seafood Industry Training Package. • Imported Units Each of the 21 separate qualifications offered in the Seafood Industry Training Package includes units imported from other endorsed Training Packages. The inclusion of imported units varies from minimal (particularly in the entry-level Fishing Operations qualifications) to extensive in the Seafood Processing and Seafood Sales and Distribution sector qualifications.

Wherever used, the content of the imported units is unchanged, and the original unit identifier has been retained. The imported units have been reproduced in full in Folder 5 of the Seafood Industry Training Package. As all Training Packages are regularly reviewed, users of these units should ensure that they check that they have the latest versions. These can be obtained from the National Training Information Service (http://www. ntis. gov. au).

Pre-requisites Some units (both SFI and other units), may have pre-requisites or co-requisites. When putting together a qualification, you should check that such requirements are met. A list of pre-requisites for SFI units is included in Section 5. Customising qualifications and units

Customisation provides scope for training and assessment arrangements to better reflect participants’ and enterprise requirements. 1-4 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority Introduction to the Seafood Industry Training Package In the Seafood Industry Training Package, customisation is available by the following means: • There is significant choice in the range of elective units that may be chosen to satisfy the requirements for any particular qualification. The degree of choice is stipulated in each of the 21 qualifications. Substitution of a set number of units by others from within the Seafood Industry Training Package.

The limits of substitution are stipulated in each qualification. Modification to units to the extent stipulated in the Range of Variables and Evidence Guide of individual units. • • The Performance Criteria component of Seafood Industry units (those that have an SFI identifier) stipulate that enterprise requirements are to be met. This implies units can be modified to ensure requirements of individual enterprises are part of the performance criteria to be met by candidates. This will allow small enterprises to customise units to reflect the work arrangements within their enterprise. Further advice on customisation is included in the Overview Section of the Qualification Framework.

Recognised Training Organisations are invited to seek the views of Seafood Training Australia to ensure any potential customisation retains the unit integrity. Licences Depending on the area of work and the jurisdiction in which the work is being undertaken, licences may be required for the following: • • • • • • • • Vessels Radio and satellite communications Vehicles, forklifts Firearms Building construction Electrical, including refrigeration Purchase of farm chemicals and biological agents Diving. People needing to undertake these work activities should contact their local regulatory authorities for details. © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 1-5 Introduction to the Seafood Industry Training Package

Traineeships and New Apprenticeships and Pathways All qualifications are suitable for completing under the arrangements of New Apprenticeships. Although the Certificate I qualifications in Aquaculture, Seafood Processing and Fishing Operations may be completed or partly completed as part of a school-based program, the completion of these three qualifications prepares candidates for useful work in the appropriate sector and therefore are suitable as traineeships. In the Fisheries Compliance qualification stream, a Certificate III is a pre-requisite for entry to the Certificate IV in the Seafood Industry (Fisheries Compliance) and the Diploma of the Seafood Industry (Fisheries Compliance).

Technical terms used in the Seafood Industry Training Package Users of the Seafood Industry Training Package may find the following reference works helpful in explaining technical terms used in the Training Package: Sainsbury, J C, 1996, Commercial Fishing Methods: An Introduction to Vessels and Gears, 3rd ed. , Fishing News Books, Oxford O’Sullivan, D et al, 1996, A Dictionary of Aquaculture: A Guide to Commonly Used Words and Terms, 2nd ed. , An Aquaculture Sourcebook publication in association with the National Key Centre for Aquaculture, University of Tasmania, Launceston Yearsley, G K et al, 1999, Australian Seafood Handbook: An Identification Guide to Domestic Species, CSIRO Marine Research, Hobart Keeping the Seafood Industry Training Package up-to-date Seafood Training Australia will be reviewing the Seafood Industry Training Package.

If you would like to comment or provide suggestions for improvement based on your experiences with the Training Package, please contact: Seafood Training Australia PO Box 533 Curtin ACT 2605 1-6 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority SEAFOOD INDUSTRY QUALIFICATIONS FRAMEWORK CONTENTS Overview Qualification Stream: Aquaculture SFI 1 01 00 SFI 2 01 00 SFI 3 01 00 SFI 4 01 00 SFI 5 01 00 Certificate I in the Seafood Industry (Aquaculture) Certificate II in the Seafood Industry (Aquaculture) Certificate III in the Seafood Industry (Aquaculture) Certificate IV in the Seafood Industry (Aquaculture) Diploma of the Seafood Industry (Aquaculture) 2-1 2-8 2-8 2-10 2-14 2-18 2-22

Qualification Stream: Fishing Operations SFI 1 02 00 SFI 2 02 00 SFI 3 02 00 SFI 4 02 00 SFI 5 02 00 Certificate I in the Seafood Industry (Fishing Operations) Certificate II in the Seafood Industry (Fishing Operations) Certificate III in the Seafood Industry (Fishing Operations) Certificate IV in the Seafood Industry (Fishing Operations) Diploma of the Seafood Industry (Fishing Operations) 2-26 2-26 2-28 2-31 2-35 2-39 Qualification Stream: Fishing Charter Operations SFI 3 03 00 SFI 5 03 00 Certificate III in the Seafood Industry (Fishing Charter Operations) Diploma of the Seafood Industry (Fishing Charter Operations) 2-42 2-42 2-45 Qualification Stream: Fisheries Compliance

SFI 3 04 00 SFI 4 04 00 SFI 5 04 00 Certificate III in the Seafood Industry (Fisheries Compliance) Certificate IV in the Seafood Industry (Fisheries Compliance) Diploma of the Seafood Industry (Fisheries Compliance) 2-48 2-48 2-51 2-55 Qualification Stream: Seafood Processing SFI 1 05 00 SFI 2 05 00 SFI 3 05 00 SFI 4 05 02 SFI 5 05 02 Certificate I in the Seafood Industry (Seafood Processing) Certificate II in the Seafood Industry (Seafood Processing) Certificate III in the Seafood Industry (Seafood Processing) Certificate IV in the Seafood Industry (Seafood Processing) Diploma of the Seafood Industry (Seafood Processing) 2-59 2-59 2-61 2-64 2-68 2-72 Qualification Stream: Seafood Sales and Distribution

SFI 2 06 00 SFI 3 06 00 SFI 4 06 00 Certificate II in the Seafood Industry (Seafood Sales and Distribution) Certificate III in the Seafood Industry (Seafood Sales and Distribution) Certificate IV in the Seafood Industry (Seafood Sales and Distribution) 2-76 2-76 2-79 2-83 © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-i Seafood Industry Qualifications Framework OVERVIEW Introduction The Seafood Industry Training Package contains 23 separate qualifications ranging from Certificate I to Diploma of the Australian Qualifications Framework. The qualifications are arranged into six Qualification Streams that encompass the entire seafood chain from the point of conception in an aquaculture enterprise to the sale of fish to a customer.

The connecting product across the chain is seafood product. The six Qualification Streams are: • • • Aquaculture Fishing Operations Fishing Charter Operations • • • Fisheries Compliance Seafood Processing Sales and Distribution Each of the qualifications comprises a mix of units that reflect specific work requirements relevant to the Qualification Stream and which are appropriate to the Australian Qualifications Framework (AQF) level. This mix of units reflects work requirements in functional areas that cover the spectrum of work activities carried out across the Seafood Industry. The functional areas that are included in the General Elective Units (Group D, refer to p. ) are: • • • • • • • • Fishing Operations Vessel Maintenance Seafood Transport and Storage Seafood Processing Farm Operations Quality Assurance and Product Safety Seafood Sales, Distribution and Marketing Occupational Health and Safety • • • • • • • • Fishing Charter Operations Maintenance and Operations Support Business/Financial Human Resources/Personnel Leadership and Management Training and Assessment General Administration and Office Technology Strategic Industry Leadership Titles of Qualifications Each qualification in the Seafood Industry Training Package defines the national requirements for the content area specified. Each qualification is identified by a specific title, which will be used by the Registered Training Organisation (RTO) when issuing the qualification.

All titles used in the Seafood Industry Training Package begin with the relevant qualification level, in accordance with the AQF nomenclature, eg Certificate II, Diploma. This is followed by the words “in the Seafood Industry” and the name of the Qualification Stream, in brackets. © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-1 Seafood Industry Qualifications Framework This titling reflects that all qualifications in the Package have been developed for the Seafood Industry whilst also giving recognition to the specific sector or area of work which is the focus of the qualification. Qualifications Codes

Each title is assigned a specific code that distinguishes it from the other qualifications in the Seafood Industry Training Package. This code has been developed in accordance with Australian National Training Authority (ANTA) requirements. Unit Identifier During the development of the Seafood Industry units, the identifier allocated to each unit indicated the anticipated AQF level at which the unit would be packaged. Subsequently, during the validation process, many units underwent substantial revision; however, the unit identifiers have not changed. Unit identifiers, therefore, should not be interpreted as implying that a unit is associated with a particular AQF level. Range of Qualifications

The six Qualification Streams contain a range of qualifications that reflect the variety of work carried out in that sector. Because this varies, each Qualification Stream has differing qualification needs. The range of qualifications in each stream is set out below. SEAFOOD INDUSTRY TRAINING PACKAGE RANGE OF QUALIFICATIONS AQF LEVEL Aquaculture Fishing Operations Fishing Charter Ops Compliance Seafood Processing Sales & Distribution CERTIFICATE I CERTIFICATE II CERTIFICATE III CERTIFICATE IV DIPLOMA 2-2 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority Seafood Industry Qualifications Framework Structure of Each Qualification

The broad structure of the qualifications in the Seafood Industry Training Package is explained below. For specific information, the user should refer to the detailed guidance set out at the beginning of each qualification. All the qualifications in the Seafood Industry Qualifications Framework follow the same basic structure comprising: Group A: Common Industry Core (mandatory) Group B: Qualifications Stream Core (some choice) Group C: Qualification Stream – Work Options and Elective Units (some choice) Group D: General Elective Units (much choice) Group A: Common Industry Core Units The Common Industry Core units are identical across each qualification level and stream except for Fisheries Compliance.

There are four basic mandatory units: • • • Apply Basic Food Handling and Safety Practices SFICORE101A Carry Out Work Effectively in the Seafood Industry SFICORE102A Communicate in the Seafood Industry SFICORE103A Meet Workplace Health and Safety Requirements SFICORE104A In Fisheries Compliance stream, the unit ‘Apply Basic Food Handling and Safety Practices’ is omitted because it does not relate to the work of these officers. Group B: Qualification Stream Core Units The Qualification Stream Core Units include some choice. These represent the units that underpin the Stream Qualification outcome. The Qualification Stream Core requirements vary across the different Qualification Streams and levels in accordance with industry needs.

Group C: Qualification Stream – Work Options and Elective Units The Qualification Stream – Work Options and Elective Units are those units that are most relevant to specific work or career requirements of individuals in that Qualification Stream. In all streams except Fishing Charter, these units are arranged into Options that represent a particular area of work or skill. The Options for each of the Qualification Streams are: Aquaculture Options • • • • • • Aquaculture Production Fishing Operations Vessel Operations Farm Operations Aquaculture Business Quality Assurance and Product Safety SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-3 © Australian National Training Authority Seafood Industry Qualifications Framework Fishing Options • • • Fishing Operations Vessel Maintenance Vessel Operations Fisheries Compliance Options • • • • • •

Compliance Operations Compliance Operations – Fraud Prevention Compliance Operations – Surveillance Compliance Operations – Prosecution Fisheries Management Option Vessel Operations Seafood Processing Options • • • Seafood Processing Food Processing Quality Assurance and Product Safety Sales and Distribution Options • • Retail Wholesale Some of these Options are specific to an AQF level. In each of the qualifications there is a requirement to undertake a minimum number of units from the Work Options/Electives. The number specified varies in accordance with the stream and qualification level. Group D: General Elective Units General Elective Units comprise a mix of units selected from across all the functional areas in the Training Package that are considered to be most relevant to the focus of the qualification.

Where they are listed in each qualification, these elective units are grouped in functional areas. These units are recommendations only to assist individuals in putting together their qualification. General Elective units are selected according to the specifications outlined in each qualification. 2-4 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority Seafood Industry Qualifications Framework Packaging Requirements for a Qualification The number and mix of units required for the achievement of a qualification are set out at the beginning of each qualification in each Qualification Stream along with the qualification descriptor.

All qualifications at a particular AQF level stipulate the same total number of units but the mix between the number of units varies in the three groupings: • • • Qualifications Stream Core, Qualification Stream-Work Options and Electives, and General Electives. The overall requirements are as follows: • • • • • Certificate I Certificate II Certificate III Certificate IV Diploma • • • • • 8 units 19 units 21 units 21 units 23 units Qualification Entry and Exit Points In all Qualification Streams, except Fisheries Compliance and the Diploma of the Seafood Industry (Fishing Operations), entry to any of the qualifications is open. Fisheries Compliance has adopted a different model, with the Certificate III stipulated as the base entry qualification. For the Diploma of the Seafood Industry (Fishing Operations), entry is open although t is preferable that candidates hold a current Skipper 3 and Marine Engine Driver II Certificate of Competency (licence).

Because all other qualifications are open entry, the qualifications are partially nested, with many Qualification Stream Core Units and some Qualification Stream Work Options Elective Units identified at successive qualification levels. This is seen as essential to ensure a person entering at a higher AQF level has the necessary underpinning competencies for the qualification. Where an individual has undertaken relevant units for the core (Groups A and/or B) from a lower level qualification, they will be entitled to credit for these units. © Australian National Training Authority

SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-5 Seafood Industry Qualifications Framework Issuing Qualifications Under the arrangements of the Australian Qualifications Framework (AQF) and the Australian Recognition Framework, only Registered Training Organisations (RTOs) can issue AQF qualifications as defined in this Training Package. Organisations in the Seafood Industry can seek registration through the State/Territory Training Agency or they can work in partnership with an existing RTO. Individuals who achieve some but not all competencies for any of the Seafood Industry qualifications are entitled to receive a Statement of Attainment.

Note: All RTOs intending to conduct training programs and/or assessment services that lead to the issue of a Certificate of Competency (licence) in: • • • • • Coxswain Skipper 3 Skipper 2 MED 2 MED 1 need to confirm with their state/territory Marine Authority that the RTO has the Authority’s approval for delivery and/or assessment of programs that lead to a Certificate of Competency. RTOs should also confirm with their local Marine Authority that the completion of the units nominated in the Seafood Industry Training Package as leading to a particular licence will satisfy the current requirements of that Authority. Customisation Note: The following advice pertains to Seafood Industry units.

Where units are drawn into the Package as electives from other Training Packages, the user would need to ensure any direct customisation which involves substitution or additions to Range of Variables meet the customisation guidance of the originators. Customisation is the tailoring of units by the inclusion, modification or substitution of units within their alignment with AQF qualifications. Units defined as Common Industry Core (Group A units) or Qualifications Steam Core (Group B units) provide a common ground for training across the Seafood Industry and a particular sector qualification respectively. The Industry regards the Core units as fundamental building blocks in the industry recognition framework enabling skill recognition across all comparable areas of employment in the industry. 2-6 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 Australian National Training Authority Seafood Industry Qualifications Framework The Elective Units (Groups C and D) provide scope for customising training and assessment to better reflect participants and enterprise requirements. The customisation can take the following form: • • • Significant choice in the elective units chosen to satisfy the requirements for any particular qualification. The degree of choice is stipulated in each of the 21 qualifications. The option to substitute two of the nominated elective units for one unit at the next higher and one at the next lower qualification in the same stream where these higher/lower qualifications exist.

The option in several qualifications to select elective units from the equivalent level from any qualification within the Seafood Industry Training Package. As some individual units are included at more than one level of the AQF, the degree of customisation for small business enterprises is enhanced. Units can be customised by modification to the extent stipulated in the Range of Variables and Evidence Guide of individual units. Additionally, in the Seafood Industry units (those that have an SFI identifier) performance criteria stipulate that enterprise requirements are to be met. This implies units can be modified to ensure work, safety, procedural, operational, equipment etc requirements of individual enterprises are part of the performance criteria to be met by candidates.

This will allow small enterprises to customise units to reflect the work arrangements within their enterprise. The addition of elements or performance criteria to units for enterprise or sector customisation is not encouraged as this would change the overall outcome of the Training Package. As well, reciprocal recognition between the amended unit and the industry unit would be lost in one direction. RTOs are invited to seek the views of the Seafood ITAB (Seafood Training Australia) to ensure any potential customisation retains the unit integrity. Pathways All qualifications are suitable for completing under the arrangements of New Apprenticeships.

Although the Certificate I qualifications in Aquaculture, Seafood Processing and Fishing Operations may be completed or partly completed as part of a school-based program, the completion of these three qualifications prepares candidates for useful work in the appropriate sector and therefore are suitable as traineeships. © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-7 Seafood Industry Qualifications Framework QUALIFICATION STREAM: AQUACULTURE CERTIFICATE I IN THE SEAFOOD INDUSTRY (AQUACULTURE) (SFI 1 01 00) Qualification Descriptor This qualification provides individuals with an introduction to the aquaculture environment and some basic skills needed in this area of the seafood industry.

It prepares individuals to be general aquaculture field hands and assistants to field hands and is particularly applicable to school-based studies. Entry Requirements Open. Minimum Qualification Requirements = 8 Units 4 Common Industry Core Units (Group A) plus 1 Qualification Stream Core Unit (Group B) plus 3 Elective Units selected from the list of General Elective Units (Group D).

Elective units can also be selected from any other Certificate I qualification in this Training Package. One (1) Elective Unit can be selected from the Certificate II in the Seafood Industry (Aquaculture).

For Group A & B units, individuals receive recognition and credits for any previously achieved units relevant to this Qualification.

Individuals must select alternative electives (Group D) to those previously undertaken as part of a qualification in the Seafood Industry Training Package. A. COMMON INDUSTRY CORE SFICORE101A SFICORE102A SFICORE103A SFICORE104A Apply Basic Food Handling and Safety Practices Carry Out Work Effectively in the Seafood Industry Communicate in the Seafood Industry Meet Workplace Health and Safety Requirements B. AQUACULTURE QUALIFICATION STREAM – CORE UNITS SFIAQUA101A Carry Out Basic Aquaculture Operations C. AQUACULTURE QUALIFICATION STREAM – WORK OPTIONS and ELECTIVE UNITS Nil. 2-8 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority

Seafood Industry Qualifications Framework D. GENERAL ELECTIVE UNITS Functional Area: Maintenance and Operations Support BCG1005A BCG1006A BCG1008A BCG1011A MNQ. OP/O5A SFIPROC101A SFIPROC102A SFIPROC103A SFIPROC104A TDTD197A Use Hand and Power Tools Use Small Plant and Equipment Use Simple Levelling Devices Handle Construction Materials and Safely Dispose of Waste Contribute to Quality System Clean Fish Clean Work Area Fillet Fish and Cut Portions Sharpen and Work with Knives Shift Materials Safely Functional Area: Quality Assurance and Product Safety Functional Area: Seafood Processing Functional Area: Seafood Transport and Storage © Australian National Training Authority

SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-9 Seafood Industry Qualifications Framework QUALIFICATION STREAM: AQUACULTURE CERTIFICATE II IN THE SEAFOOD INDUSTRY (AQUACULTURE) (SFI 2 01 00) Qualification Descriptor This Qualification comprises 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. Entry Requirements Open. Minimum Qualification Requirements = 19 Units 4 Common Industry Core Units (Group A) plus Minimum 4 of 6 Qualification Stream Core Units (Group B) plus 11 Elective Units of which a minimum of ? must be selected from within the Aquaculture Qualification Stream –Work Options and Elective Units (Group C).

If more than 4 Group B units are chosen then the required number of Elective Units (Group C and Group D units) is reduced by one or two. The other Elective Units can be selected from within the Qualification Stream-Work Options and Elective Units (Group C) and/or from the list of General Elective Units (Group D).

Of these Elective Units: • • one (1) Elective Unit can be selected from the Certificate I in the Seafood Industry (Aquaculture) and one (1) Elective Unit can be selected from the Certificate III in the Seafood Industry (Aquaculture).

Care should be taken in selecting Elective Units to ensure any prerequisite requirements are met. For Group A & B units, individuals receive recognition and credits for any previously achieved units relevant to this Qualification. Individuals must select alternative electives (Groups C & D) to those previously undertaken as part of a qualification in this stream, that is the Certificate I in Aquaculture. The exception is that credit is retained for a unit from this qualification completed as an elective counting toward the Certificate I in Aquaculture. 2-10 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority Seafood Industry Qualifications Framework A.

COMMON INDUSTRY CORE SFICORE101A SFICORE102A SFICORE103A SFICORE104A Apply Basic Food Handling and Safety Practices Carry Out Work Effectively in the Seafood Industry Communicate in the Seafood Industry Meet Workplace Health and Safety Requirements B. AQUACULTURE QUALIFICATION STREAM – CORE UNITS SFIAQUA202A SFIAQUA206A SFIAQUA207A SFIAQUA208A SFIAQUA209A RUHHRT212A Control Pests, Predators and Diseases Handle Stock Harvest Stock Maintain Stock Culture and Other Aquaculture Operations Structures Manipulate Stock Culture Environment Apply Chemicals and Biological Agents C. AQUACULTURE QUALIFICATION STREAM – WORK OPTIONS and ELECTIVE UNITS Aquaculture Production Option SFIAQUA201A SFIAQUA203A SFIAQUA204A SFIAQUA205A SFIAQUA210A SFIAQUA211A SFIAQUA212A SFIAQUA213A SFISTOR201A SFIFISH209A SFIFISH208A SFIFISH210A

Collect Broodstock and Seedstock Produce Algal and Live-Feed Cultures Carry Out On-Farm Post-Harvest Handling Feed Stock Operate and Maintain Plant and Equipment Undertake Routine Maintenance of Water Supply and Disposal Systems and Structures Work with Crocodiles Monitor Stock and Environmental Conditions Prepare and Pack Stock for Live Transport Maintain the Temperature of Seafood Maintain, Prepare, Deploy and Retrieve Purse Seines to Land Catch Assemble and Repair Damaged Netting Fishing Operations Option © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-11 Seafood Industry Qualifications Framework Vessel Operations Option Note: As at September 1999, the units listed below are some of those required for a coxswain licence. Individuals who require a coxswain licence should complete all of the units listed under the Vessel Operations Option (Group C) in the Certificate III in Aquaculture.

SFISHIP201A SFISHIP204A SFISHIP206A SFISHIP207A SFISHIP209A SFISHIP212A FPPAID2A RUHHRT216A RUAAG2100EOA RUAAG2101EOA RUAAG2102EOA RUAAG2131EMA Comply with Organisational and Legislative Requirements Maintain Marine Vessels and Equipment Operate a Small Vessel Operate and Maintain Outboard Motors Operate Marine Communications Equipment Take Emergency Action on Board a Vessel Administer First Aid Procedures Maintain Supplies of Chemicals and Biological Agents Operate Ride-On Farm Vehicles Operate Property Vehicles Operate Tractors Repair Plant and Equipment Farm Operations Option D. GENERAL ELECTIVE UNITS Functional Area: Maintenance and Operations Support

THHBH02A RUAAG2132EMA RUAAG2133EMA BCG1005A BCG1006A BCG1008A BCG1011A BCC1009A BCC2004A BCC2006A THTSOP06A BSATEC201A BSATEC202A 2-12 Clean Premises and Equipment Fabricate and Repair Metal and Plastic Structures Perform Routine Maintenance Use Hand and Power Tools Use Small Plant and Equipment Use Simple Levelling Devices Handle Construction Materials and Safely Dispose of Waste Carry Out Manual Excavation Lay Pipes Erect/Dismantle Fencing and Gates Receive and Process Reservations Select, Operate and Maintain a Range of Office Equipment to Complete a Range of Tasks Operate a Computer to Gain Access to and Retrieve Data © Australian National Training Authority

Functional Area: Fishing Charter Operations Functional Area: General Administration and Office Technology SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 Seafood Industry Qualifications Framework BSATEC203A THHGGA01A RUAAG2525DYA TDTE897A Operate a Computer to Produce Simple Documents Communicate on the Telephone Purchase and Receive Farm Supplies Process Workplace Documentation Functional Area: Quality Assurance and Product Safety MNQ. OP/05A TDTJ297A FDFOPTST2A FDFOPTRT2A SFIPROC101A SFIPROC102A SFIPROC103A SFIPROC104A SFIPROC203A FDFFVFP2A SFIDIST202A WRRCA. 1A WRRCS. 3A WRRF. 1A SFISTOR203A TDTD497A TDTD197A TDTD1097A SFISHIP205A SFISHIP208A SFISHIP213A

Contribute to Quality Systems OR Apply Quality Systems Apply Sampling Techniques Conduct Routine Tests Clean Fish Clean Work Area Fillet Fish and Cut Portions Sharpen and Work with Knives Shuck Molluscs Operate a Freezing Process Retail Fresh, Frozen and Live Seafood Operate Retail Equipment Interact with Customers Balance Register/Terminal Assemble and Load Refrigerated Product Load and Unload Goods/Cargo Shift Materials Safely Operate a Forklift Maintain Marine Plant Operate Low Powered Diesel Engines Operate Inmarsat C Communications Equipment Functional Area: Seafood Processing Functional Area: Seafood Sales, Distribution and Marketing Functional Area: Seafood Transport and Storage Functional Area: Vessel Maintenance © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-13 Seafood Industry Qualifications Framework QUALIFICATION STREAM: AQUACULTURE

CERTIFICATE III IN THE SEAFOOD INDUSTRY (AQUACULTURE) (SFI 3 01 00) Qualification Descriptor This Qualification comprises the competencies relevant to people working in the aquaculture sector of the Seafood Industry in the capacity of a skilled worker or leading hand. A person operating at this level will have a broad range of well-developed skills and the ability to adapt and transfer skills to new activities. They have some responsibility for decision-making and coordination of team activities. Entry Requirements Open. Minimum Qualification Requirements = 21 Units 4 Common Industry Core Units (Group A) plus Minimum 8 of 12 Qualification Stream Core Units (Group B) plus 9 Elective Units of which a minimum of – 3 Units must be selected from within the Aquaculture Qualification Stream-Work Options and Elective Units (Group C).

If more than 8 Group B units are chosen then the required number of Elective Units (Group C and Group D units) is reduced accordingly. The other Elective Units can be selected from the Qualification Stream Work Options Elective Units (Group C) and/or from the list of General Elective Units (Group D).

Of the Elective Units: • one (1) Elective Unit can be selected from the Certificate II in the Seafood Industry (Aquaculture) and • one (1) Elective Unit from the Certificate IV in the Seafood Industry (Aquaculture).

Care should be taken in selecting Elective Units to ensure any prerequisite requirements are met. For Group A & B units, individuals receive recognition and credits for any previously achieved units relevant to this Qualification.

Individuals must select alternative electives (Groups C & D units) to those previously undertaken as part of a qualification in this stream, that is the Certificate I or II in Aquaculture. The exception is that credit is retained for a unit from this qualification completed as an elective counting toward the Certificate II in Aquaculture. A. COMMON INDUSTRY CORE UNITS SFICORE101A SFICORE102A SFICORE103A Apply Basic Food Handling and Safety Practices Carry Out Work Effectively in the Seafood Industry Communicate in the Seafood Industry 2-14 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority Seafood Industry Qualifications Framework SFICORE104A Meet Workplace Health and Safety Requirements B.

AQUACULTURE QUALIFICATION STREAM – CORE UNITS SFIAQUA206A SFIAQUA208A SFIAQUA209A SFIAQUA213A RUHHRT212A SFIAQUA301A SFIAQUA303A SFIAQUA304A SFIAQUA305A SFIAQUA308A SFIAQUA310A SFIOHS301A Handle Stock Maintain Stock Culture and Other Aquaculture Operations Structures Manipulate Stock Culture Environment Monitor Stock and Environmental Conditions Apply Chemicals and Biological Agents Oversee and Undertake Effluent and Waste Treatment and Disposal Coordinate Stock Handling Activities Oversee the Control of Predators, Pests and Diseases Optimise Feed Uptake Maintain Water Quality and Environmental Monitoring Oversee Emergency Procedures in an Aquacultural Enterprise Implement OH&S Policies and Guidelines C. AQUACULTURE QUALIFICATION STREAM – WORK OPTIONS and ELECTIVE UNITS Aquaculture Production Option SFIAQUA302A SFIAQUA306A SFIAQUA307A SFIAQUA309A SFISTOR201A SFIFISH209A SFIFISH201A SFIFISH307A SFIFISH308A SFIFISH208A SFIFISH306A

Construct or Install Stock Culture Structures and Farm Structures Oversee Production and Maintain Algal and Live-Feed Cultures Select and Supervise the Use of Chemicals and Biological Agents in an Aquaculture Operation Oversee Harvest and Post-Harvest Activities Prepare and Pack Stock for Live Transport Maintain the Temperature of Seafood Provide Support for Diving Operations Perform Breath Hold Diving Operations Perform Diving Operations Maintain, Prepare, Deploy and Retrieve Purse Seines to Land Catch Adjust and Position Purse Seines Fishing Operations Option © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-15 Seafood Industry Qualifications Framework Vessel Operations Option Note: As at September 1999, the Marine Authorities (regulators) advise that the achievement of all units in the Vessel Operations Option which are listed below is required to obtain Coxswain Certification.

SFISHIP201A SFISHIP202A SFISHIP203A SFISHIP204A SFISHIP206A SFISHIP207A SFISHIP209A SFISHIP210A SFISHIP211A SFISHIP212A SFISHIP302A SFISHIP303A FPPAID2A FDFOPTFS3A FDFCORFS3A MTMMP53A MTMS29A THHGCS03A BSXFMI301A BSXFMI303A RUHHRT328A RUHHRT329A Comply with Organisational and Legislative Requirements Contribute to Safe Navigation Maintain the Safety and Security of the Vessel Maintain Marine Vessels and Equipment Operate a Small Vessel Operate and Maintain Outboard Motors Operate Marine Communications Equipment Operate Marine Plant and Systems Prepare for Maintenance Take Emergency Action on Board a Vessel Command and Control Manoeuvres Initiate Response to Navigation Emergencies Administer First Aid Procedures Participate in a HACCP Team Monitor the Implementation of the Food Safety Plan Collect and Prepare Standard Samples Coordinate Quality Assurance Process Deal with Conflict Situations Manage Personal Work Priorities and Professional Development Establish and Manage Effective Workplace Relationships Operate Specialised Machinery Operate Machinery in Adverse Conditions Quality Assurance and Product Safety Option Leadership and Management Option Farm Operations Option

D. GENERAL ELECTIVE UNITS Functional Area: Business/Financial BSAFIN301A BSAFIN304A RUAAG3512BCA 2-16 Maintain Daily Financial Records for Accounting Purposes Process Payroll Service and Repair Bores and Windmills © Australian National Training Authority Functional Area: Maintenance and Operations Support SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 Seafood Industry Qualifications Framework RUAAG3523DYA RUHHRT341A RUHHRT342A RUHHRT343A BSATEC302A BSATEC303A RUHHRT331A BSXFMI302A BSXFMI304A BSXFMI305A RUHHRT325A THHGCS04A THHGGA05A MTMS38A SFIPROC301A SFIPROC302A SFISTOR301A THHGGAO7A BSZ404A SFISHIP205A SFISHIP208A SFISHIP213A SFISHIP306A

Design and Construct Conventional Fencing Install Concrete Structures and Features Install Timber Structures and Features Install Brick Structures and Features Design and Develop Documents, Reports and Worksheets Maintain Computer Files Maintain an Office Provide Leadership in the Workplace Participate in, Lead and Facilitate Workplace Teams Manage Operations to Achieve Planned Outcomes Supervise Work Site Activities Make Presentations Plan and Manage Meetings Smoke Product Boil Crustaceans Handle and Pack Sashimi-Grade Fish Operate Refrigerated Storerooms (or FDFOPTTS3A or TDTA2597A) Control and Order Stock Train Small Groups Maintain Marine Plant Operate Low Powered Diesel Engines Operate Inmarsat C Communications Equipment Monitor and Control Navigation in an Inshore Area Functional Area: General Administration and Office Technology Functional Area: Leadership and Management Functional Area: Seafood Processing Functional Area: Seafood Transport and Storage Functional Area: Training and Assessment Functional Area: Vessel Maintenance © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-17 Seafood Industry Qualifications Framework

QUALIFICATION STREAM: AQUACULTURE CERTIFICATE IV IN THE SEAFOOD INDUSTRY (AQUACULTURE) (SFI 4 01 00) Qualification Descriptor This Qualification comprises the competencies relevant to people working in the aquaculture sector of the Seafood Industry in the capacity of a supervisor, technical manager and/or specialist. Entry Requirements Open. Minimum Qualification Requirements = 21 Units 4 Common Industry Core Units (Group A) plus Minimum of 7 of 11 Qualification Stream Core Units (Group B) plus 10 Elective Units of which a minimum of ? 1 must be selected from the Units listed in the Aquaculture Qualification Stream Work Options and Elective Units (Group C).

If more than 7 Group B units are chosen then the required number of Elective Units (Group C and Group D units) is reduced accordingly. The other Elective Units can be selected from within the Aquaculture Qualification Stream Work Options and Elective Units (Group C) and/or from the list of General Elective Units (Group D).

Of these Elective Units: • • one (1) Elective Unit can be selected from the Certificate III in the Seafood Industry (Aquaculture) and one (1) Elective Unit from the Diploma of the Seafood Industry (Aquaculture).

Care should be taken in selecting Elective Units to ensure any prerequisite requirements are met. For Groups A & B Units, individuals receive recognition and credits for any previously achieved units relevant to this qualification.

Individuals must select alternative electives (Groups C & D units) to those previously undertaken as part of a qualification in this stream, that is Certificates I, II or III in Aquaculture. The exception is that credit is retained for a unit from this qualification completed as an elective counting toward the Certificate III in Aquaculture. 2-18 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority Seafood Industry Qualifications Framework A. COMMON INDUSTRY CORE SFICORE101A SFICORE102A SFICORE103A SFICORE104A Apply Basic Food Handling and Safety Practices Carry Out Work Effectively in the Seafood Industry Communicate in the Seafood Industry Meet Workplace Health and Safety Requirements B.

AQUACULTURE QUALIFICATION STREAM CORE UNITS SFIAQUA401A SFIAQUA402A SFIAQUA403A SFIAQUA405A SFIAQUA407A SFIAQUA305A SFIAQUA309A SFIOHS301A RUHHRT331A RUAAG4205BMA RUHHRT426A Supervise a Stock Health Program Coordinate Construction/Installation of Stock Culture and Farm Structures Supervise Stock Production Develop Emergency Procedures for an Aquaculture Enterprise Co-ordinate Sustainable Aquacultural Practices Optimise Feed Uptake Oversee Harvest and Post-harvest Activities Implement OH&S Policies and Guidelines Maintain an Office Budget for Farm Production Develop Teamwork C. AQUACULTURE QUALIFICATION STREAM – WORK OPTIONS and ELECTIVE UNITS Aquaculture Production Option SFIAQUA404A SFIAQUA406A SFIAQUA408A RUAAG4208BMA RUAAG4130EMA RUAAG4131EMA MTMMP93A MTMMP79A

Operate Hatchery Seed and Harvest Round Pearls Supervise Harvest and Post -Harvest Activities Supervise Machinery and Equipment Maintenance, Operation and Adjustment Plan for Replacement of Equipment Maintain Farm Improvements Maintain Services and Operations to meet Quality Standards Participate in Ongoing Development and Implementation of a HACCP & QA System Farm Operations Option Quality Assurance and Product Safety Option © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-19 Seafood Industry Qualifications Framework Aquaculture Business Option RUAAG4206BMA THHGLE06A RUHHRT421A Maintain Effective Working Relationships Monitor Staff Performance Supervise Supplies and Services D. GENERAL ELECTIVE UNITS Functional Area: Business/Financial Skills RUHHRT422A RUHHRT435A THHGGA04A RUAAG4201BMA RUAAG3202BMA THHGLE05A RUHHRT418A RUHHRT425A THHGLE20A BSXFMI407A BSXFMI409A BSXFMI410A MTMMP78A MTMMP76A MTMMP83A MTMMP72A MTMMP71A MTMMP77A THTSMA01A RUAAG4200BMA

Operate Within a Budget Framework Cost a Project Prepare Business Documents Collate Information Organise Human Resources Roster Staff Supervise Staff Maintain Systems of Communication Develop and Update the Legal Knowledge Required for Business Compliance Manage Quality Customer Service Implement and Monitor Continuous Improvements to Systems and Processes Facilitate and Capitalise on Change and Innovation Conduct an Internal Audit of a Quality System Conduct Statistical Analysis of Process Establish Sampling Program Oversee Hygiene and Sanitation Performance Oversee Quality Assurance Process Participate in Product Recall Coordinate the Production of Brochures and Marketing Materials Arrange Purchases and Sales Functional Area: General Administration and Office Technology Functional Area: Human Resources/Personnel Functional Area: Leadership and Management Functional Area: Quality Assurance and Product Safety

Functional Area: Seafood Sales, Distribution and Marketing 2-20 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority Seafood Industry Qualifications Framework Functional Area: Training and Assessment BSZ404A BSZ401A BSZ402A BSZ403A BSZ405A BSZ406A BSZ407A BSZ408A Train Small Groups Plan Assessment Conduct Assessment Review Assessment Plan and Promote a Training Program Plan a Series of Training Sessions Deliver Training Sessions Review Training © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-21 Seafood Industry Qualifications Framework QUALIFICATION STREAM: AQUACULTURE

DIPLOMA OF THE SEAFOOD INDUSTRY (AQUACULTURE) (SFI 5 01 00) Qualification Descriptor This Qualification comprises the competencies relevant to people working in the aquaculture sector of the Seafood Industry in the capacity of an operations manager of a farm or site. A person operating at this level will have a wide range of technical skills and/or managerial, coordination and planning responsibilities. Entry Requirements Open. Minimum Qualification Requirements = 23 Units 4 Common Industry Core Units (Group A) plus Minimum of 9 of 13 Qualification Stream Core Units (Group B) plus 10 Elective Units of which a minimum of ? 2 must be selected from the Aquaculture Qualification Stream –Work Options Elective Units (Group C).

If more than 9 Group B units are chosen then the required number of Elective Units (Group C and Group D units) is reduced accordingly. The other Elective Units can be selected from within Aquaculture Qualification Stream –Work Options Elective Units (Group C) and/or from the list of General Elective Units (Group D).

Of these Elective Units: • one (1) Elective Unit can be selected from the Certificate IV in the Seafood Industry (Aquaculture).

Care should be taken in selecting Elective Units to ensure any prerequisite requirements are met. For Groups A & B Units, individuals receive recognition and credits for any previously achieved units relevant to this qualification.

Individuals must select alternative electives (Groups C & D Units) to those previously undertaken as part of a qualification in this stream, that is Certificates I, II, III or IV in Aquaculture. The exception is that credit is retained for a unit from this qualification completed as an elective counting toward the Certificate IV in Aquaculture. A. COMMON INDUSTRY CORE SFICORE101A SFICORE102A SFICORE103A Apply Basic Food Handling and Safety Practices Carry Out Work Effectively in the Seafood Industry Communicate in the Seafood Industry © Australian National Training Authority 2-22 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 Seafood Industry Qualifications Framework SFICORE104A Meet Workplace Health and Safety Requirements B.

AQUACULTURE QUALIFICATION STREAM – CORE UNITS SFIAQUA501A SFIAQUA502A SFIAQUA503A SFIAQUA504A SFIAQUA505A SFIAQUA506A SFIAQUA507A SFIAQUA508A SFIOHS501A RUHHRT513A RUHHRT602A RUAAG6206BMA RUAAG5201BMA THHGCS07A Develop a Stock Nutrition Program Develop and Implement an Aquaculture Breeding Strategy Establish an Aquacultural Enterprise Plan Ecologically Sustainable Aquacultural Practices Plan Stock Health Management Develop a Stock Production Plan Plan and Design Water Supply and Disposal Systems Plan and Design Stock Culture Systems and Structures Establish and Maintain the Enterprise OH &S Program (or BSXFMI508A) Manage Business Operations Develop a Business Plan Manage Human Interaction Market Products OR Coordinate Marketing Activities C. AQUACULTURE QUALIFICATION STREAM – WORK OPTIONS and ELECTIVE UNITS Farm Operations Option RUAAG5208BMA RUHHRT605A RUAAG5203BMA RUAAG5202BMA SFIDIST501A SFIDIST502A RUHHRT603A RUHHRT604A

Manage Machinery Manage Physical Resources Rural Business Planning Administer the Business Export Product Import Product Promote the Business Manage Human Resources Aquaculture Business Option D. GENERAL ELECTIVE UNITS Functional Area: Business/ Financial Skills BSAFIN501A RUAAG5204BMA Manage Payroll Records for Employees Salaries and Statutory Records Monitor and Evaluate Business Performance © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-23 Seafood Industry Qualifications Framework RUAAG6200BMA RUAAG6203BMA RUHHRT513A RUHHRT512A RUHHRT607A THHGLE15A RUHHRT522A THHGLE07A BSXFMI501A BSXFMI502A BSXFMI503A BSXFMI504A BSXFMI505A BSXFMI506A BSXFMI507A BSXFMI509A BSXFMI510A THHGLE03A THHGGA08A THHGLE09A RUAAG5200BMA

Manage Borrowed Funds Plan Succession, Retirement and an Estate Manage Business Operations Prepare and Monitor Budgets and Financial Reports Manage Business Capital Manage Financial Operations Collect and Manage Data Recruit and Select Staff Manage Personal Work Opportunities and Professional Development Provide Leadership in the Workplace Establish and Manage Effective Workplace Relationships Participate in, Lead and Facilitate Work Teams Manage Operations to Achieve Planned Outcomes Manage Workplace Information Manage Quality Customer Service Implement and Monitor Continuous Improvements to Systems and Processes Facilitate and Capitalise on Change and Innovation Develop and Implement Operational Plans Plan and Establish Systems and Procedures Manage Workplace Diversity Review the Strategic Directions of the Business Functional Area: General Administration and Office Technology Functional Area: Human Resources/Personnel Functional Area: Leadership and Management 2-24 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority Seafood Industry Qualifications Framework Functional Area: Quality Assurance and Product Safety RUAAG6205BMA RUHHRT606A THHGLE12A SFILEAD01A SFILEAD02A SFILEAD03A SFILEAD04A SFILEAD05A SFILEAD06A SFILEAD07A

Install a Total Quality Management System Market Products and Services OR Develop and Manage Marketing Strategies Develop and promote industry knowledge Shape strategic thinking Cultivate productive working relationships Plan and achieve change and results Communicate with influence Demonstrate personal drive and integrity Provide corporate leadership Functional Area: Seafood Sales Distribution and Marketing Functional Area: Strategic Industry Leadership © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-25 Seafood Industry Qualifications Framework QUALIFICATION STREAM: FISHING OPERATIONS CERTIFICATE I IN THE SEAFOOD INDUSTRY (FISHING OPERATIONS) (SFI 1 02 00)

Qualification Descriptor 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 particularly applicable to schoolbased studies. Entry Requirements Open. Minimum Qualification Requirements = 8 Units 4 Common Industry Core Units (Group A) plus 2 Qualification Stream Core Unit (Group B) plus 2 other Electives Units of which a minimum of 1 must be selected from the Fishing Qualification Stream –Work Options Elective Units (Group C).

• • • The other 1 Elective Unit can either be selected from: within Qualification Stream –Work Options Electives (Group C) or the list of General Elective Units (Group D) or a unit not already completed from any other Certificate I Qualification in this Training Package.

A. COMMON INDUSTRY CORE SFICORE101A SFICORE102A SFICORE103A SFICORE104A Apply Basic Food Handling and Safety Practices Carry Out Work Effectively in the Seafood Industry Communicate in the Seafood Industry Meet Workplace Health and Safety Requirements B. FISHING OPERATIONS QUALIFICATION STREAM – CORE FPPAID2A SFISHIP212A Administer First Aid Procedures Take Emergency Action On Board a Vessel C. FISHING OPERATIONS QUALIFICATION STREAM – WORK OPTIONS and ELECTIVE UNITS Fishing Option SFIFISH210A SFISHIP211A Assemble and Repair Damaged Netting Prepare for Maintenance Vessel Maintenance Option 2-26 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 Australian National Training Authority Seafood Industry Qualifications Framework Vessel Operation Option SFISHIP209A SFISHIP213A Operate Marine Communications Equipment Operate Inmarsat C Communications Equipment D. GENERAL ELECTIVE UNITS Functional Area: Seafood Processing SFIPROC101A SFIPROC102A SFIPROC103A SFIPROC104A TDTD197A Clean Fish Clean Work Area Fillet Fish and Cut Portions Sharpen and Work with Knives Shift Materials Safely Functional Area: Seafood Transport and Storage © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-27 Seafood Industry Qualifications Framework QUALIFICATION STREAM: Fishing Operations

CERTIFICATE II IN THE SEAFOOD INDUSTRY (FISHING OPERATIONS) (SFI 2 02 00) Qualification Descriptor 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. Entry Requirements Open. Minimum Qualification Requirements = 19 Units 4 Common Industry Core Units (Group A) plus Minimum 3 of 5 Qualification Stream Core Units (Group B) plus 12 Elective Units of which a minimum of ? 5 must be selected from the Fishing Qualification Stream –Work Options Elective Units (Group C) (at least 2 of these 5 Elective Units must come from within the Fishing Option).

If more than 3 Group B units are chosen then the required number of Elective Units (Group C and Group D units) is reduced by one or two.

Group B units Administer First Aid and Take Emergency Action on Board a Vessel are mandatory. The other Elective Units can be selected from the Work Options Elective Units (Group C) and/or from the list of General Elective Units (Group D).

Of these Elective Units, one (1) Elective Unit can be selected from: • the Certificate III in the Seafood Industry (Fishing Operations) or • the Certificate III in the Seafood Industry (Fishing Charter Operations).

Care should be taken in selecting Elective Units to ensure any prerequisite requirements are met. For Groups A & B Units, individuals receive recognition and credits for any previously achieved units relevant to this qualification.

Individuals must select alternative electives (Groups C & D units) to those previously undertaken as part of a qualification in this stream, that is the Certificate I in Fishing Operations. The exception is that credit is retained for a unit from this qualification completed as an elective counting toward the Certificate I in Fishing Operations. A. COMMON INDUSTRY CORE SFICORE101A SFICORE102A SFICORE103A Apply Basic Food Handling and Safety Practices Carry Out Work Effectively in the Seafood Industry Communicate in the Seafood Industry 2-28 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 © Australian National Training Authority Seafood Industry Qualifications Framework SFICORE104A

Meet Workplace Health and Safety Requirements B. FISHING OPERATIONS QUALIFICATION STREAM – CORE UNITS SFISHIP202A SFISHIP203A SFISHIP209A SFISHIP212A FPPAID2A Contribute to Safe Navigation Maintain the Safety and Security of the Vessel Operate Marine Communications Equipment Take Emergency Action on Board a Vessel Administer First Aid Procedures (Mandatory) (Mandatory) C. FISHING OPERATIONS QUALIFICATION STREAM – WORK OPTIONS and ELECTIVE UNITS Fishing Operations Option SFIFISH202A SFIFISH203A SFIFISH204A SFIFISH205A SFIFISH206A SFIFISH207A SFIFISH208A SFIFISH209A SFIFISH210A SFIPROC301A SFISHIP201A SFISHIP204A SFISHIP206A SFISHIP207A SFISHIP213A SFISHIP301A SFISHIP208A SFISHIP211A

Cook on Board a Vessel Maintain, Prepare, Deploy and Retrieve Trawls to Land Catch Maintain, Prepare, Deploy and Retrieve Pots and Traps to Land Catch Maintain, Prepare, Deploy and Retrieve Drop Lines and Long Lines to Land Catch Maintain, Prepare, Deploy and Retrieve Hand Operated Lines to Land Catch Maintain, Prepare, Deploy and Retrieve Beach Seine, Mesh Nets or Gill Nets to Land Catch Maintain, Prepare, Deploy and Retrieve Purse Seines to Land Catch Maintain the Temperature of Seafood Assemble and Repair Damaged Netting Boil Crustaceans Comply with Organisational and Legislative Requirements Maintain Marine Vessels and Equipment Operate a Small Vessel Operate and Maintain Outboard Motors Operate Inmarsat C Communications Equipment Apply Emergency Procedures on Board a Ship Operate Low Powered Diesel Engines Prepare for Maintenance Vessel Operations Option Vessel Maintenance Option © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-29 Seafood Industry Qualifications Framework D. GENERAL ELECTIVE UNITS

Functional Area: General Administration and Office Technology BSATEC202A TDTE497A TDTE897A SFIPROC101A SFIPROC102A SFIPROC103A SFIPROC104A SFISTOR201A SFISTOR203A TDTD497A THHGGA06A Operate A Computer to Gain Access to and Retrieve Data Prepare Workplace Documents Process Workplace Documentation Clean Fish Clean Work Area Fillet Fish and Cut Portions Sharpen and Work with Knives Prepare and Pack Stock for Live Transport Assemble and Load Refrigerated Product Load and Unload Goods/Cargo Receive and Store Stock Functional Area: Seafood Processing Functional Area: Seafood Transport and Storage 2-30 SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 Australian National Training Authority Seafood Industry Qualifications Framework QUALIFICATION STREAM: FISHING OPERATIONS CERTIFICATE III IN THE SEAFOOD INDUSTRY (FISHING OPERATIONS) (SFI 3 02 00) Qualification Descriptor This Qualification contains the competencies required by a senior deckhand responsible for a wide range of on-vessel fishing operations. It also includes the competencies which will lead to certification as a coxswain, a skipper 3, and/or a Marine Engine Driver Level II (MED II).

A skipper 3 is in command of a vessel of up to 24 meters in length operating in waters up to 200 nautical miles from shore (offshore waters).

Entry Requirements Open.

Minimum Qualification Requirements = 21 Units 4 Common Industry Core Units (Group A) plus Minimum 5 of 8 Qualification Stream Core Units (Group B) plus 12 Elective Units of which a minimum of ? 6 must be selected from the Fishing Qualification Stream –Work Options Elective Units (Group C) (at least 2 of these 6 Elective Units must come from within the Fishing Option).

If more than 5 Group B units are chosen then the required number of Elective Units (Group C and Group D units) is reduced accordingly. The other Elective Units can be selected from the Fishing Qualification Stream –Work Options Elective Units (Group C) and/or from the list of General Elective Units (Group D).

Of these Elective Units, one Elective Unit can be selected from: • • • he Certificate II in the Seafood Industry (Fishing Operations), and the Certificate IV in the Seafood Industry (Fishing Operations) and the Certificate III in the Seafood Industry (Fishing Charter Operations).

Care should be taken in selecting Elective Units to ensure any prerequisite requirements are met. For Groups A & B Units, individuals receive recognition and credits for any previously achieved units relevant to this qualification. Individuals must select alternative electives (Groups C & D units) to those previously undertaken as part of a qualification in this stream, that is Certificates I or II in Fishing Operations. The exception is that credit is retained for a unit from this qualification completed as an elective counting toward the Certificate II in Fishing Operations.

Licences The issuing of Certificates of Competency (licences) for vessel operations and maintenance is the responsibility of the relevant Regulatory Authority in each State/Territory. Regulatory © Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2. 00 2-31 Seafood Industry Qualifications Framework Authorities may set additional requirements to the units listed in the various Options for particular Certificates of Competency such as sea time. Registered Training Organisations (RTOs) awarding this qualification do not issue Certificates of Competency. Individuals seeking recognition as a coxswain must select and attain all units listed under this Option in Group C in addition to the Qualification Stream Core Units (Group B).

Individuals seeking recognition as a skipper 3 must select and attain: • all units listed under the Coxswain Option in Group C except SFISHIP201A , plus • all units listed under the Skipper 3 Option in Group C plus • the Qualification Stream Core Units (Group B).

Individuals seeking recognition as a Marine Engine Driver (MED II) must select and attain all Units listed under this Option in addition to the units listed in the note to the MED II Option. A. COMMON INDUSTRY CORE SFICORE101A SFICORE102A SFICORE103A SFICORE104A Apply Basic Food Handling and Safety Practices Carry Out Work Effectively in the Seafood Industry Communicate in the Seafood Industry Meet Workplace Health and Safety Requirements B.

FISHING OPERATIONS QUALIFICATION STREAM – CORE UNITS SFISHIP203A SFISHIP204A SFISHIP206A SFISHIP207A SFISHIP209A SFISHIP212A SFIOHS301A FPPAID2A Maintain the Safety and Security of the Vessel Maintain Marine Vessels and Equipment Operate a Small Vessel Operate and Maintain Outboard Motors Operate Marine Communications Equipment Take Emergency Action on Board a Vessel Implement OH&S Policies and Guidelines Administer First Aid Procedures C. FISHING OPERATIONS QUALIFICATION STREAM – WORK OPTIONS and ELECTIVE UNITS Coxswain Option SFISHIP201A SFISHIP202A SFISHIP210A SFISHIP211A SFISHIP302A SFISHIP303A Comply with Organisational and Legislative Requirements Contribute to Safe