The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

handle and sort seafood with regard to food safety and hygiene, and food quality

maintain and prepare potting and trapping gear ready for deployment, and to retrieve the gear to the vessel

prepare, deploy and retrieve the common trap and pot gear components listed in the range of variables

renew and repair damaged gear components

sort and contain the catch.

Assessment must confirm knowledge of:

criteria for assessing the quality of trap and pot gear components

order in which gear components are connected and disconnected

principles of personal and vessel hygiene.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment.

Resources may include:

fully operational potting or trapping vessel with catch suitable for sorting.

Method of assessment

The following assessment methods are suggested:

observation of practical demonstration

practical exercises

project work

written or oral short-answer testing.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.

Required skills

assembling and dismantling connecting devices

ensuring gear is deployed untwisted

repairing or replacing all worn gear components

sorting catch

stowing fishing gear

using machinery to deploy and retrieve trap and pot fishing gear.

Literacy skills used for:

reading sizes of connecting gear.

Numeracy skills used for:

measuring length or diameter.

Required knowledge

basic operating principle of fishing gear

factors that make trap and pot components effective or defective

order in which trap and pot fishing gear components are connected and disconnected

principles that contribute to:

environmental and resource protection

personal, seafood and vessel hygiene

vessel stability

workplace safety.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Relevant government regulations, licensing and other compliance requirements may include:

biodiversity and genetically modified organisms

biosecurity, translocation and quarantine

Australian Quarantine Inspection Service (AQIS) and other import requirements

business or workplace operations, policies and practices

correct marketing names and labelling

ESD principles, environmental hazard identification, risk assessment and control

fisheries or aquaculture regulations, permits and licences

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

Indigenous land rights and cultural activities, including fishing by traditional methods

health and welfare of aquatic animals

maritime and occupational diving operations, safety at sea and pollution control

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace, maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

HACCP and other risk minimisation systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code

temperature and contamination control along chain of custody.

ESD principles may include:

applying animal welfare ethics and procedures

controlling effluents, chemical residues, contaminants, wastes and pollution

controlling weeds, pests, predators and diseases, stock health maintenance

maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection

minimising noise, dust, light or odour emissions

reducing energy use

reducing interactions with native and protected flora and fauna, marine or land parks or areas

reducing live cultured or held organisms from escaping into environment

undertaking environmental hazard identification, risk assessment and control

undertaking facility quarantine, biosecurity and translocation of livestock and genetic material

using and recycling of water, and maintaining water quality.

PPE may include:

buoyancy vest or personal floatation device (PFD)

gloves, mitts or gauntlets, and protective hand and arm covering

hard hat or protective head covering

hearing protection (e.g. ear plugs and ear muffs)

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)

protective eyewear, glasses and face mask

protective hair, beard and boot covers

protective outdoor clothing for tropical conditions

respirator or face mask

safety harness

sun protection (e.g. sun hat, sunscreen and sunglasses)

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)

waterproof clothing (e.g. wet weather gear and waders).

Traps and pots may include:

crayfish pots

fish traps

octopus traps

other.

Traps and pots are checked for:

broken or bent components

by-catch reduction devices

ropes for wear

symmetry of bridles

security of knots and lashings.

Criteria may include:

absence

cracks

distortion

internal and external damage to rope

looseness

wear limit.

Components may include:

bait and bait holding devices

ballast

bridles, toggles and lashings

by-catch reduction devices

flag poles

floats

lines

pot or trap material and frame.

Reconditioned may include:

bait replaced

material stretched

pot frames tightened

ropes re-spliced.

Machinery may include:

capstans

lifting gear:

hydraulically operated crane

mast and boom

block and tackle

line coilers

line reels

pot haulers.

Used may mean:

fishing gear is connected to the machinery

gear is guided onto machinery operated by other personnel

machinery is operated under supervision.

Containment devices may include:

boxes:

wash boxes

exchangeable market boxes

freezing cartons

ice rooms

pounded deck areas

recirculating sea water tanks

sorting areas.

Prepared may mean:

boxes sufficient for sorting are arranged ergonomically

cleaned

disinfected

exchangeable market boxes are accounted for

freezer carton liners applied

freezing cartons assembled

recirculating sea water tank hatches.

Sorted may include:

as by-catch

as seafood or bait for retention

by legal length

by sex:

male or female

sexual stage

by size

by species.