sficore105a - work effectively in the seafood...

SFICORE105A - Work effectively

in the seafood industry

SFICORE105A

Work effectively in the

Seafood industry

Contents

Element of Competency 1 – Participate in

environmentally sustainable practices…………………………PG 1

Element of Competency 2 – Apply knowledge of

seafood species, products and equipment…………………..PG 21

Element of Competency 3 – Contribute to a

productive work environment………..……………………………..PG 31

Element of Competency 4 – Manage own work.…………..PG 38

Element of Competency 5 – Identify own learning

needs, career options and support organisations

within the seafood industry…………………………………………..PG 42

Assessments……………………………………………………………….PG 47

SFICORE105A


seafood industry

Element 1: Participate in

environmentally sustainable practices

SFICORE105A- Work effectively in the seafood industry

Element 1: Participate in environmentally sustainable practices Page 10

Ecologically Sustainable Development (ESD)

The general population in Australia is both aware of and interested in the use

and quality of the environment in which they live. This awareness means that

over the past 10-20 years, governments have placed great emphasis on the

environment, and from this concern has grown the concept of ‘Ecologically

Sustainable Development’ (ESD. This concept has been actively promoted in

the aquaculture industry, and means that whenever decision on a new

development are made, the economic, social and environmental impacts of

that development are incorporated into the final plan. As per the National

Strategy for Ecologically Sustainable Development, the three core objectives

of ESD are:

To enhance individual and community well-being and welfare by

following a path of economic development that safeguards the welfare of

future generations.

To provide for equity within and between generations

To protect biological diversity and maintain essential ecological

processes and life-support systems.

(From Ecologically Sustainable Development Steering Committee, 1992,

National Strategy for Ecologically Sustainable Development, available at:

http://www.deh.gov.au/ and use the search engine to find the National Strategy

for Ecologically Sustainable Development. Click on and read ‘Australia’s goal,

core objectives and guiding principles for the Strategy’.)

Without this concept being adhered to, the future of our industry is leak and we

risk not only the health and welfare of the environment in which we work, but

our entire community. So when an enterprise is established, procedures must

be in place for the management of the operation so as to minimise, or if

possible eliminate, any adverse impact on the local and wider environment. An

enterprise must pride itself on the environmental standards that it sets and will

expect employees to carry out the standard operating procedures of the facility

in order to maintain the environment.

So with the principles of Ecologically Sustainable Development in mind, let’s

look at the range of potential environmental hazards that we could face during

the course of our work in the aquaculture industry. The min possible causes of

environmental damage are as follows:

http://www.deh.gov.au/



Handling and disposing of waste

The method of handling and disposal of the waste from a seafood enterprise

must ensure that contamination of the product or the environment does not

occur. An environmental risk can occur with the disposal of the water from a

culture facility that contains uneaten food, waste products and other possible

contaminants. The treatment of any water effluent from the facility must be

such that the water is returned to the environment in as good a condition as it

was extracted in the first place.

Aquaculture facilities on-land often use a settlement pond before releasing

effluent back to the sea. A settlement pond’s function is to remove uneaten

feed and other wastes using gravity.

Waste must not be allowed to accumulate in working areas as it will provide a

source of contamination of the product as well as being a safety hazard and a

visual and olfactory pollutant. Storage containers used for waste must be kept

clean to prevent the build-up of micro-organisms and possible refuge for pests.

Figure 1. Example of a settlement pond at SAABDEV, a land-based aquaculture effluent system.



Handling and storage of hazardous goods

The use of hazardous goods needs to be minimised or eliminated if possible.

When they need to be used, the correct use and disposal of the hazardous

goods and any container/s must be carried out. Hazardous goods include

chemicals such as cleaning agents, veterinary drugs, oils, fuels and bottled

gases.

Only the required volume of any hazardous goods should be kept at any one

time and must be kept under conditions specifies by the manufacturer and

enterprise procedures.

Environmental authorities in each State should be able to provide regulation

advice about the use of chemical on-site.

Individual actions that impact n seafood supply chain

The action of each individual involved in the seafood supply chain does have an

impact on the quality and safety of the end product as well as the environment.

Each individual is responsible for their behaviour and actions, and must follow

the enterprise procedures for their position in the chain.

Examples of this include the following:

Cleaning the tanks with chlorine in a hatchery - chlorine is an excellent

disinfecting agent but can also kill aquatic life. Disposal of chlorine in

effluent is prohibited.

Removal of fouling on nets in sea- large volumes of fouling, e.g. limpets

and barnacles. Removed from nets and dropped into the sea can alter

the sea-floor habitat and degrade water quality.

Release of offal and blood to the sea during processing can attract

predators as well as degrade the immediate environment for other fish,

shellfish, etc.

Adverse weather conditions

Adverse weather conditions can have a major effect on the environment and

hence pose a risk to the species being cultured. Changes in atmospheric

conditions that are most relevant are temperature, radiation, cloud cover, wind

direction and speed, rainfall and evaporation. You need to be aware of the

normal range of these conditions and the effect that extreme conditions may



have on the enterprise that you are working at, particularly when several occur

together. An example is the conditions that may lead to a toxic algal bloom in

the marine environment. A second example is stratification in a pond or lake

which can be caused y weather conditions, and the overturning of this can lead

to the death of the species being cultured.

Overfeeding

The overfeeding of a cultures species will lead to a build-up of waste at the

base of the culture systems and pose a risk to the environment and to the

species being cultures. The breakdown of this excess food would provide

nutrients to the water environment. This extra nutrient load in the water column

could lead to a reduction in water quality due to growth of micro-organisms and

algal blooms. These growths will place a demand on the oxygen available to the

species being cultured, particularly if the blooms crash and undergo

decomposition.

Not only does overfeeding lead to poor water quality but it can also result in

poor cost efficiency and, potentially reduce the viability of the enterprise.

Feeding strategies need to be in place to minimise the adverse impacts that

may occur from overfeeding. Such methods can be the observing of the species

feeding or collection of excess feed that reaches the bottom of the culture

system. Feeding can be stopped when the species stops feeding or excess

feed is reaching the bottom of the culture container. The monitoring of feed

reaching the bottom of the container can be done with the placement of trays,

such as in prawn ponds or monitoring the feed impact as with automatic feeders

on sea cages.

By-catch

By-catch, the capture of another species other than the species being targeted

is discarded as the fishing license covers only the targeted species. This poses

a risk to the environment as the by-catch may not survive the capture and

handling before it can be returned to the water.

Capture instruments need to be constructed so as to reduce the incidence of

by-catch and if it does occur the by-catch must be returned to the water

immediately.



Sustainability is the goal

So where do you fit into this equation? The answer is ‘everywhere’! Everything

you do, all the tasks you perform have an impact on the environment. Being

aware of this is the first step. Awareness of environmental issues is a key step

in controlling and limiting the damage you and your facility could cause. Be

prepared to act on your observations and report anything that could potentially

lead to an adverse environmental impact. It is your responsibility to ensure that

all suspect procedures are ether changed, or reported to your supervisor so that

changes can be made.

In order to have a sustainable industry we must respect the environment, and

you are one of the first links in that defensive chain. Ongoing job security and

profits can only be achieved if it is accepted that sustainability is the ultimate

goals of our facility. Without sustainability, our industry dies. We need to ensure

that we will be here in the future, and the kept to this is you playing your role in

protecting the environment that we rely on for our operation. However, you are

far from being alone in this pursuit. All enterprises have incorporated into their

structure procedures and codes of practice that govern how sustainability is to

be achieved. Let’s look at that system now, especially how you would react to

an incident, as well as the way your facility should react.

Dealing with risk/incident

When an environmental risk or incident occurs you need to report it to your

immediate supervisor. The appropriate steps to rectify the incident, or to reduce

or eliminate that risk should be taken with the appropriate authority. Records

need to be kept of the risk/incident and steps taken to prevent its reoccurrence.

Reporting

The reporting of environmental risks to both your neighbours and the

appropriate authority may be necessary, or even mandatory in some cases. An

operator is obliged to show a duty of care, the standard of behaviour expected

of a reasonable person, hence must report an incident that is likely to cause

environmental damage.

Recording/logging details



The recording of incidents, and any corrective action taken to rectify the

situation, must be done by the person with the appropriate authority. Records

enable a detailed history to be built up of problems as they occur and hence

give the enterprise the ability to trace the cause of the problem.

If enough details are recorded an historical ‘picture’ of the enterprise can be

made and unusual events discovered and dealt with quickly.

Question 1

Find out about the method of responding and recording incidents at your

workplace or a workplace you have access to.

Enterprise standard operating procedures

The enterprise needs to provide training for the employees to promote

environmental awareness and the correct production methods for the facility.

You must ensure that these operating procedures are understood and followed

at all times. These standard operating procedures need to be monitored and

reviewed but should not be changed without the correct authority.

Some examples of environmental management procedures are:

Disposal of rubbish

Disposal of fuel, diesel, etc

Disposal of waste water.



Question 2

Find and list the standard operating procedures relating to environmental

management for your workplace or one you have access to.

Codes of Practice

Codes of Practice are adopted by individual sections of the seafood industry to

ensure orderly and sustainable development of their section of the industry. The

Code of Practice may cover areas such as environmental impact, post harvest

procedures and best practice methods. An example is the Post Harvest

Handling of Farmed Barramundi Code of Practice developed for the Australian

Barramundi Farmers’ Association. This document covers government

requirements, responsibilities and aims and principles for key tasks. In some

instances a national approach is required as in the National Policy for the

Translocation of Live Aquatic Organisms.

A Code of Practice endeavours to establish a means of achieving ‘Best

Practice’ in that section of the industry and you need to be aware of any that

relate to your work. Such a document is not necessarily rigidly adhered to at

any particular facility, but would be followed when setting up th standard

operating procedures for the enterprise. By following guidelines set out in a



Code of Practice an industry can ensure that members operate in a manner that

is acceptable to the environment and the consumer.

Question 3

Find out details regarding any Codes of Practice that are applicable to the work

that is carries out at your workplace or one you have access to.

Legal/regulatory requirements

Many legal and regulatory requirements are imposed on a seafood enterprise.

These requirements may come under jurisdiction at the Commonweath State or

local council level. Each state and council imposes their own set of legal

regulatory requirements specific to certain areas.

Examples of legal or regulatory requirements that may govern your facility

include:

Application for Development Approval/Change of Land Use – if the

proposed development is of a major social, economic or environmental

importance an environmental impact statement would be required for the

development.

License for Fish Farming- required by state authorities to farm and sell

fish.



License to Take Water- the use of all water resources would need to

conform to any relevant water management plan.

Fish Processor Registration – required if fish is to be processed on site.

Research and Development Permit – required by state authorities in the

case where small scale projects are being tested and product will not be

sold.

Storage

Adequate storage facilities need to be provided for the storage of equipment

and all materials and products used at an enterprise. Separate, secure storage

facilities must be provided for any hazardous substances. These facilities need

to be constructed and positioned in such a way that any spillage is contained on

site, and no contamination of seafood or the environment can possibly occur.

This is a requirement for any enterprise, whether water or land based. The

storage and disposal of waste products from an enterprise must be done so that

there is no visual or olfactory pollution of the environment and no contamination

of the environment can occur.

The Environment Protection Authority (or similar) in each State have the ability

to impose heave fines for pollution of the environment through negligence.

Transportation

In respect to ecological sustainability, ‘transportation’ refers mainly to the

transfer of live aquatic within each State, around the country or even to

Australia from overseas.

Exotic species are animals that do not occur naturally in an area. If exotic

species are transferred to these areas they can impact on ecological

sustainability by:

Out-competing naturally occurring species and taking over an area.

Carrying pests and disease with them that can kill naturally occurring

species and taking over an area.

For these reasons it is important that the transportation or transfer of aquatic

animals is regulated and closely monitored in Australia.

Protocols for the transfer of exotic species, or the translocation of live product,

must be followed. Records regarding such translocations must be kept. There

is a National Policy for the Translocation of Live Aquatic Organisms



(Http:www.affa.gov.au/ then follow the link ‘Publications’). There are also

State-based protocols and regulations for translocation.

Processing

Potential contamination from the environment and to the environment can

occur during the processing of seafood. The construction of the facility must

be according to a good hygienic design and the provision of adequate facilities

are a necessity for the safe processing of the seafood.

In terms of environmental management, the facility must:

Be a place where solid, liquid and gaseous waste can be disposed of

according to environmental relations.

Be constructed such that it is easily maintained and cleaned

Provide adequate and appropriate containers for waste disposal

Provide adequate drainage to cope with maximum load without

endangering the product or the environment.

Question 4

Find out, and give details, as to how contamination of the environment is

prevented at your workplace or one you have access to. This contamination

could be via water borne contaminants or solid wastes after processing,

escapes and visual or olfactory pollution.



Work activities conform with relevant environmental legislation,

regulations, procedures and Codes of Practice

In order to conform with the relevant environmental legislation, regulations,

procedures and Codes of Practice you need to:

Do as you are instructed by your supervisor

Follow all instructions and clarify them if you are unsure of their meaning

Read and follow guidelines for the use of equipment

Check on the Codes of Practice for the industry and the State that you

are working in and ask your supervisor for a copy.

Review

This element of competency has introduced to you the importance of

ecologically sustainable development. The future of our industry relies on this

core principle, and as a worker within the industry it is your responsibility to

ensure that everything you do in your daily job has as little impact on the

environment as possible. We have discussed the various environmental

hazards that you may be faced with, and the utmost importance of you

reacting responsibly and correctly and always staying aware of your actions.

Finally,

We finished with a brief overview of the legal requirements and codes of

practice that govern the way in which your facility operates and reports all

environmental issues and concerns.

SFICORE105A


seafood industry

Element 2: Apply knowledge of seafood

species, products and equipment

SFICORE105A-Work effectively in the seafood industry

Element 2: Apply knowledge of seafood species, products and equipment Page 22



Question 5



Question 6



Question 7

Question 8



Question 9



Question 10



Question 11



Question 12

Question 13

SFICORE105A


seafood industry

Element 3: Contribute to a productive

work environment

SFICORE105A Work effectively in the seafood industry

Element 3: Contribute to a productive work environment Page 32



Question 14



Question 15



Question 16



Question 17

SFICORE105A


seafood industry

Element 4: Manage own work


Element 4: Manage own work Page 39



Question 18

Question 19



Question 20

5 A

5


Element 5: Identify own learning needs, career options and support organisations within the seafood industry Page 43



Question 21



Question 22

Question 23


Assessments Page 47

Work effectively in the seafood industry

Element 1: Participate in environmentally sustainable practices.

WRITTEN ASSESSMENT

1. Describe the work activity(s) that you undertake which conforms with two of the following

environmental management procedures:

(a) Local council requirements for disposal of solid wastes.

(b) Enterprise standard operating procedures for storing fuels or chemicals.

(c) Industry Codes of Practice for usage of chemicals.

(d) State government regulations for transfer/translocation of live animals inter- or intra-state.

2. Which environmental risks are relevant to the Rainbow Trout enterprise? Explain how you are

meant to respond in the event of an environmental incident. If you do not know what your course

of action is, check with your supervisor.

3. List what resources (e.g. electricity, freshwater) are used frequently at your facility or the facility

you have access to. Describe two standard operating procedures at the workplace aimed at

minimising their usage.


Assessments Page 48


Element 2: Apply knowledge of seafood species, products and equipment.

WRITTEN ASSESSMENT


Assessments Page 49


Element 3: Contribute to a productive work environment


Assessments Page 50


Element 4: Manage own work.


Assessments Page 51


Element 5: Identify your own learning needs, career options and support organisations within the seafood industry.



Assessments Page 52

Element 1: Participate in environmentally sustainable practices.

PRACTICAL ASSESSMENT

Student’s name: …………………………………………………………………

The student has demonstrated the

following skills and abilities:

CA CNA Initials & Date

1.1 Knowledge of environmental

hazards and risks and ecologically

sustainable development is

appropriate to the individual’s work

area and level of responsibility.

1.2 Work activities conform to relevant

environmental legislation,

regulations, procedures and codes

of practice appropriate to the

individual’s work area and level of

responsibility.

1.3 Environmental hazards and risks

relevant to the specific work being

undertaken are identified and

responded to as required.

1.4 Sustainable resource principles and practices that are consistent with the task, level of responsibility and enterprise requirements are employed in all work activities.

Assessor comments:

Assessor name, title and signature:

Registered Training Organisation:


Assessments Page 53


Element 2: Apply knowledge of seafood species, products and equipment.


Student’s name: …………………………………………………………………




2.1 Seafood species and products handled in the enterprise, relevant sector, work area or geographic area are recognised either visually or from a verbal/written description.

2.2 Equipment and resources required for the individual’s work are identified either visually or from a verbal/written description.

Assessor comments:



Note to the assessor: Students achievement should be recoded for each of the performance criteria listed below. Indicate by ticking the appropriate column whether the student has achieved competency (CA) or not yet achieved competency (CAN). Initial and date each entry.


Assessments Page 54


Element 3: Contribute to a productive work environment.


Student’s name: …………………………………………………………………




3.1 Work is consistent with workplace agreements and legislative requirements related to access and equity, equal employment opportunity and workplace harassment..

3.2 Workplace policies and procedures, including those concerned with security, confidentiality and reporting are followed.

3.3 Information and skills relevant to work are shared with co-workers.

3.4 Problems and conflict are recognised and resolved or referred to appropriate person(s).

Assessor comments:




Assessments Page 55


Element 4: Manage own work


Student’s name: …………………………………………………………………




4.1 Work instructions are interpreted correctly and confirmation sought if inconsistencies are noted.

4.2 Workload is assessed and prioritised within allocated timeframes and according to level of responsibility.

4.3 Need for additional support to improve performance, if required, is communicated clearly to the appropriate person(s).

4.4 Responsibilities and duties are undertaken in a positive manner to promote cooperation within the workplace.

Assessor comments:





Assessments Page 56


Element 5: Identify own learning needs, career options and support organisations within the seafood industry.


Student’s name: …………………………………………………………………




5.1 Key industry sectors and occupations are identified.

5.2 Career options and training opportunities within the enterprise and seafood industry are identified.

5.3 Steps are taken, in consultation with appropriate personnel, to identify own learning needs for future work requirement and career aspirations.

5.4 Key seafood industry organisations able to provide advice to individuals and the enterprise are identified.

Assessor comments:




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