FISHPORT/WHARF OPERATIONS NC I – TESDA COURSE MODULE

TRAINING REGULATIONS FOR FISHPORT/WHARF OPERATIONS NC I

The Fishport/Wharf Operations NC I Qualification consists of competencies that a person must achieve to perform handling of fish and fish products in fisport/wharf. Persons with this qualifications may or may not have previous experience in these skills. Work would be routine and carried out under close supervision.

This Qualification is packaged from the competency map of the Agriculture and Fishery Sector

A student who has achieved this Course in FISHPORT/WHARF OPERATIONS NC I is competent to be:

• Fish handler

FISHPORT/WHARF OPERATIONS NC I – TRAINING AND REGULATION MODULE

Course Title: FISHPORT/WHARF OPERATIONS
Level: NC I
Nominal Training Duration : 96 Hours

This course is designed to enhance the knowledge, desirable skills and attitudes of FISHPORT/WHARF OPERATIONS NC I (Fish Handler) in accordance with industry standards.

TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to gain entry into this course should possess the following requirements:

• Able to read and write;
• With good moral character;
• Ability to communicate, both oral and written
• Physically fit and mentally healthy as certified by a Public Health Officer

COMPETENCIES REQUIRED IN FISHPORT/WHARF OPERATIONS NC I

This units of competency comprising this qualification include Basic, Common, Elective and Core Competencies.

To obtain this course, all units prescribed for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (64 Hours)
AGR921301	Unload and load fish and fish products
AGR921302	Classify fish and fish products
UNIT CODE	COMMON COMPETENCIES (14 Hours)
AGR321201	Apply safety measures in operation
AGR321202	Use tools and equipment
AGR321203	Perform estimation and calculations
AGR741201	Apply food safety and sanitation
UNIT CODE	BASIC COMPETENCIES (18 Hours)
AGR921301	Unload and load fish and fish products
AGR921302	Classify fish and fish products

CORE COMPETENCIES

This section gives the details of the contents of the core units of competency required in FISHPORT/WHARF OPERATIONS NC I

UNIT OF COMPETENCY : UNLOAD AND LOAD FISH AND FISH PRODUCTS
UNIT CODE : AGR921301

This unit covers the skills and knowledge required to load and unload fish and fish products. It includes preparation for unloading and loading, performing unloading and loading activities, securing and protecting loads and implementing housekeeping activities.

1. Prepare for unloading and loading of fish and fish products
   • Tools, equipment and materials are prepared for fish unloading and loading in accordance with standard operating procedure
   • Personal protective equipment (PPE) are worn according to the job requirement
   • Personal hygiene and good grooming is practiced in line with health and safety requirements
2. Unload and load fish and fish products
   • Fish catch are unloaded in accordance with organization’s procedures
   • Unloading activities are conducted in a safe and efficient manner taking into account suitable locations, stowage, safe use of equipment and the balance of the remaining load
   • Load characteristics are identified and taken into account when determining appropriate loading and
     unloading procedures
   • Fish catch are packed/unpacked or placed in fish trays in accordance with safe and effective use of available space
   • Fish are loaded in accordance with the appropriate transport method, safe piling, weight loading and by fish classification
3. Secure and protect fish loads
   • The distribution of the load is checked to ensure that it is even, legal and within safe carrying capacity for transport
   • Load is secured using the correct load restraint and protection equipment for different loads and storage conditions
   • The load is protected in accordance with load safety requirements
4. Implement housekeeping activities
   • Equipment used, work area and surroundings are cleaned in accordance with health and safety regulations
   • PPE are cleaned and stored in accordance with standard operating procedures

UNIT OF COMPETENCY : CLASSIFY FISH AND FISH PRODUCTS
UNIT CODE : AGR921302

This unit covers the skills and knowledge required to classify fish and fish products. It includes preparing and classifying fish and fish products, weighing fish by classification, segregating, piling and securing loads and implementing housekeeping activities.

1. Prepare for fish Classification
   • Equipment, tools and materials are prepared for classifying fish in accordance to standard operation practice
   • The classifying table or conveyor is cleaned and prepared for fish classification in accordance with organization’s procedure
   • Personal protective equipment (PPE) are worn according to HACCP requirement
   • Personal hygiene and good grooming is practiced in line with health and safety requirements
2. Classify fish and fish products
   • Fish are classified in accordance with buyers’ specifications
   • Damaged fish are removed and placed in separate containers following standard operating practices
   • Fish are packed in trays by classification following buyers’ specifications
3. Weigh fish by classification
   • Tray load is checked to ensure that it is even and within safe carrying capacity
   • Fish are weighed by tray load and recorded according to standard operating practice or organization’s procedure
4. Segregate, pile and secure fish loads
   • Fish trays are segregated and piled by orders following supervisor’s instructions
   • Fish loads are secured and protected using appropriate storage conditions and workplace safety requirements
5. Implement housekeeping activities
   • Equipment used, work area and surroundings are cleaned in accordance with health and safety regulations
   • PPE are cleaned and stored in accordance with standard operating procedures

COMMON COMPETENCIES (For Agri-Fisheries Sector)

UNIT TITLE : APPLY SAFETY MEASURES IN OPERATION
UNIT CODE : AGR321201

This unit covers the knowledge, skills and attitudes required to perform safety measures effectively and efficiently. It includes identifying areas, tools, materials, time and place in performing safety measures.

1. Determine areas of concern for safety measures
   • Work tasks are identified in line with fishport/wharf operation
   • Place for safety measures are determined in line with fishport/wharf operation
   • Time for safety measures are determined in line with fishport/wharf operation
   • Appropriate tools, materials and outfits are prepared in line with job requirements
2. Apply appropriate safety measures
   • Tools and materials are used according to specifications and procedures
   • Outfits are worn according to fishport/wharf requirements
   • Effectivity/shelf life/expiration of materials are strictly observed
   • Emergency procedures are known and followed to ensure a safework requirement
   • Hazards in the workplace are identified and reported in line with fishport/wharf guidelines
3. Safekeep/dispose tools, materials and outfit
   • Used tools and outfit are cleaned after use and stored in designated areas
   • Unused materials are properly labeled and stored according to manufacturers recommendation and fishport/wharf requirements
   • Waste materials are disposed according to manufacturers, government and fishport/wharf requirements

UNIT TITLE: USE TOOLS AND EQUIPMENT
UNIT CODE: AGR321202

This unit covers the knowledge, skills and attitudes required to use fishport/wharf tools and equipment. It includes selection, operation and preventive maintenance of fishport/wharf tools and equipment.

1. Select and use fishport/wharf tools
   • Identified appropriate fishport/wharf tools according to requirement/use
   • Fishport/Wharf tools are checked for faults and defective tools reported in accordance with fishport/wharf procedures
   • Appropriate tools and equipment are safely used according to job requirements and manufacturers conditions
2. Select and operate fishport/wharf equipment
   • Identify appropriate fishport/wharf equipment
   • Instructional manual of the fishport/wharf tools and equipment are carefully read prior to operation
   • Pre-operation check-up is conducted in line with manufacturers manual
   • Faults in fishport/wharf equipment are identified and reported in line with fishport/wharf
     procedures
   • Fishport/Wharf equipment used according to its function
   • Followed safety procedures according to SOP
3. Perform preventive maintenance
   • Tools and equipment are cleaned immediately after use in line with fishport/wharf procedures
   • Routine check-up and maintenance are performed according to organization’s procedure
   • Tools and equipment are stored in designated areas in line with fishport/wharf procedures

UNIT TITLE: PERFORM ESTIMATION AND BASIC CALCULATION
UNIT CODE: AGR321203

This unit covers the knowledge, skills and attitudes required to perform basic workplace calculations.

1. Perform estimation
   • Job requirements are identified from written or oral communications
   • Quantities of materials and resources required to complete a work task are estimated based on job requirements
   • The time needed to complete a work activity is estimated according to requirements
   • Accurate estimate for work completion are made
   • Estimate of materials and resources are reported to appropriate person
2. Perform basic workplace calculation
   • Calculations to be made are identified according to job requirements
   • Correct method of calculation is identified
   • System and units of measurement to be followed are ascertained
   • Calculation needed to complete work tasks are performed using the four basic process of addition, division, multiplication and subtraction
   • Calculate whole fraction, percentage and mixed when are used to complete the instructions
   • Number computed in self checked and completed for alignment

UNIT OF COMPETENCY : APPLY FOOD SAFETY AND SANITATION
UNIT CODE : AGR741201

This unit deals with the skills, knowledge and attitudes required to apply food safety and sanitation in the workplace

1. Wear personal protective equipment (PPE)
   • Personal protective equipment are checked according to manufacturer’s specifications
   • Personal protective equipment are worn according to the job requirement
2. Observe personal hygiene and good grooming
   • Personal hygiene and good grooming is practiced in line with workplace health and safety requirements
3. Implement food sanitation practices
   • Sanitary food handling practices are implemented in line with workplace sanitation regulations
   • Safety measures are observed in line with workplace safety practices.
4. Render safety measures and first aid procedures
   • Safety measures are applied according to workplace rules and regulations
   • First aid procedures are applied and coordinated with concerned personnel according to workplace standard operating procedures.
5. Implement housekeeping activities
   • Work area and surroundings are cleaned in accordance with workplace health and safety regulations
   • Waste is disposed according to organization’s waste disposal system
   • Hazards in the work area are recognized and reported to designated personnel according to workplace procedures

UNIT OF COMPETENCY : UNLOAD AND LOAD FISH AND FISH PRODUCTS
UNIT CODE : AGR921301

This unit covers the skills and knowledge required to load and unload fish and fish products. It includes preparation for unloading and loading, performing unloading and loading activities, securing and protecting loads and implementing housekeeping activities.

1. Prepare for unloading and loading of fish and fish products
   • Tools, equipment and materials are prepared for fish unloading and loading in accordance with standard operating procedure
   • Personal protective equipment (PPE) are worn according to the job requirement
   • Personal hygiene and good grooming is practiced in line with health and safety requirements
2. Unload and load fish and fish products
   • Fish catch are unloaded in accordance with organization’s procedures
   • Unloading activities are conducted in a safe and efficient manner taking into account suitable locations, stowage, safe use of equipment and the balance of the remaining load
   • Load characteristics are identified and taken into account when determining appropriate loading and unloading procedures
   • Fish catch are packed/unpacked or placed in fish trays in accordance with safe and effective use of available space
   • Fish are loaded in accordance with the appropriate transport method, safe piling, weight loading and by fish classification
3. Secure and protect fish loads
   • The distribution of the load is checked to ensure that it is even, legal and within safe carrying capacity for transport
   • Load is secured using the correct load restraint and protection equipment for different loads and storage conditions
   • The load is protected in accordance with load safety requirements
4. Implement housekeeping activities
   • Equipment used, work area and surroundings are cleaned in accordance with health and safety regulations
   • PPE are cleaned and stored in accordance with standard operating procedures

UNIT OF COMPETENCY : CLASSIFY FISH AND FISH PRODUCTS
UNIT CODE : AGR921302

This unit covers the skills and knowledge required to classify fish and fish products. It includes preparing and classifying fish and fish products, weighing fish by classification, segregating, piling and securing loads and implementing housekeeping activities.

1. Prepare for fish Classification
   • Equipment, tools and materials are prepared for classifying fish in accordance to standard operation practice
   • The classifying table or conveyor is cleaned and prepared for fish classification in accordance with organization’s procedure
   • Personal protective equipment (PPE) are worn according to HACCP requirement
   • Personal hygiene and good grooming is practiced in line with health and safety requirements
2. Classify fish and fish products
   • Fish are classified in accordance with buyers’ specifications
   • Damaged fish are removed and placed in separate containers following standard operating practices
   • Fish are packed in trays by classification following buyers’ specifications
3. Weigh fish by classification
   • Tray load is checked to ensure that it is even and within safe carrying capacity
   • Fish are weighed by tray load and recorded according to standard operating practice or organization’s procedure
4. Segregate, pile and secure fish loads
   • Fish trays are segregated and piled by orders following supervisor’s instructions
   • Fish loads are secured and protected using appropriate storage conditions and workplace safety requirements
5. Implement housekeeping activities
   • Equipment used, work area and surroundings are cleaned in accordance with health and safety regulations
   • PPE are cleaned and stored in accordance with standard operating procedures

BASIC COMPETENCIES

UNIT OF COMPETENCY: RECEIVE AND RESPOND TO WORKPLACE COMMUNICATION
UNIT CODE : 500311101

This unit covers the knowledge, skills and attitudes required to receive, respond and act on verbal and written communication.

1. Follow routine spoken messages
   • Required information is gathered by listening attentively and correctly interpreting or understanding information/instructions
   • Instructions/information are properly recorded in accordance with standard procedures
   • Instructions are acted upon immediately in accordance with information received
   • Clarification is sought from workplace supervisor on all occasions when any instruction/information is not clear
2. Perform workplace duties following written notices
   • Written notices and instructions are read and interpreted correctly in accordance with organizational guidelines
   • Routine written instruction are followed in sequence
   • Feedback is given to workplace supervisor based on the instructions/information received

UNIT OF COMPETENCY : WORK WITH OTHERS
UNIT CODE : 500311102

This unit covers the skills, knowledge and attitudes required to develop workplace relationship and contribute in workplace activities.

1. Develop effective workplace relationship
   • Duties and responsibilities are done in a positive manner to promote cooperation and good relationship
   • Assistance is sought from workgroup when difficulties arise and addressed through discussions
   • Feedback provided by others in the team is encouraged, acknowledged and acted upon
   • Differences in personal values and beliefs are respected and acknowledged in the development
2. Contribute to work group activities
   • Support is provided to team members to ensure workgroup goals are met
   • Constructive contributions to workgroup goals and tasks are made according to organizational requirements
   • Information relevant to work is shared with team members to ensure designated goals are met

UNIT OF COMPETENCY: DEMONSTRATE WORK VALUES
UNIT CODE : 500311103

This unit covers the knowledge, skills, and attitude in demonstrating proper work values.

1. Define the purpose of work
   • One’s unique sense of purpose for working and the why’s of work are identified, reflected on and clearly defined for one’s development as a person and as a member of society.
   • Personal mission is in harmony with company’s values
2. Apply work values/ethics
   • Work values/ethics/concepts are classified and reaffirmed in accordance with the transparent company ethical standards, policies and guidelines.
   • Work practices are undertaken in compliance with industry work ethical standards, organizational policy and guidelines
   • Personal behavior and relationships with co-workers and/or clients are conducted in accordance with ethical standards, policy and guidelines.
   • Company resources are used in accordance with transparent company ethical standard, policies and guidelines.
3. Deal with ethical problems
   • Company ethical standards, organizational policy and guidelines on the prevention and reporting of unethical conduct are accessed and applied in accordance with transparent company ethical standard, policies and guidelines.
   • Work incidents/situations are reported and/or resolved in accordance with company protocol/guidelines.
   • Resolution and/or referral of ethical problems identified are used as learning opportunities.
4. Maintain integrity of conduct in the workplace
   • Personal work practices and values are demonstrated consistently with acceptable ethical conduct and company’s core values.
   • Instructions to co-workers are provided based on ethical, lawful and reasonable directives.
   • Company values/practices are shared with co-workers using appropriate behavior and language.

UNIT OF COMPETENCY: PRACTICE HOUSEKEEPING PROCEDURES
UNIT CODE : 500311104

This unit covers the knowledge, skills and attitudes required to apply the basic housekeeping procedures.

1. Sort and remove unnecessary items
   • Reusable, recyclable materials are sorted in accordance with company/office procedures
   • Unnecessary items are removed and disposed of in accordance with company or office procedures
2. Arrange items
   • Items are arranged in accordance with company/office housekeeping procedures
   • Work area is arranged according to job requirements
   • Activities are prioritized based on instructions.
   • Items are provided with clear and visible identification marks based on procedure
   • Safety equipment and evacuation passages are kept clear and accessible based on instructions
3. Maintain work area, tools and equipment
   • Cleanliness and orderliness of work area is maintained in accordance with company/office procedures
   • Tools and equipment are cleaned in accordance with manufacturer’s instructions/manual
   • Minor repairs are performed on tools and equipment in accordance with manufacturer’s instruction/manual
   • Defective tools and equipment are reported to immediate supervisor
4. Follow standardized work process and procedures
   • Materials for common use are maintained in designated area based on procedures
   • Work is performed according to standard work procedures
   • Abnormal incidents are reported to immediate supervisor following organization’s procedure
5. Perform work spontaneously
   • Work is performed as per instruction
   • Company and office decorum are followed and complied with following organization’s procedure
   • Work is performed in accordance with occupational health and safety (OHS) requirements

DEFINITION OF TERMS/ ABBREVIATIONS

• BFAR – Bureau of Fisheries and Aquatic Resources
• COC – Certificate of Competency
• DENR – Department of Environment and Natural Resources
• DOH – Department of Health
• DTS – Dual Training System
• Fishport – is a fixed platform where ships can tie-up and load or unload fish
  landings
• Fish landing– the part of the fish catch that is put ashore. Frequently, landings provide the only record of total catch; i.e. the landings plus discards
• Footbath – A long shallow tub or depression in the concrete floor where workers walk through a mild solution (usually including chlorine) to promote hygiene. Usually located along the entrance of the fishport
• HACCP – Hazard Analysis and Critical Control Point
• NC – National Certificate
• OHS – Occupational Health and Safety
• PPE – Personal Protective Equipment
• PFDA – Philippine Fishery Development Authority
• PTQCS – Philippine TVET Qualification and Certification System
• RPL – Recognition of Prior Learning
• SOP – Standard Operating Procedure
• TLC – Tender Loving Care
• TM – Training Methodology
• TQ – Trainer Qualification
• TVET – Technical Vocational Education and Training
• UTPRAS – United TVET Program Registration and Accreditation System
  Wharf – is a large area with a fixed platform where ships can tie-up and
  load or unload cargoes and passengers.