Modification History
Release |
TP Version |
Comments |
4 |
SFI11v2.2 |
HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid |
3 |
SFI11v1.3 |
HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes |
2 |
SFI11v1.1 |
Equivalent imported units updated Included prerequisites in Packaging Rules |
1 |
SFI11 |
Initial release |
Description
This qualification provides individuals with an introduction to seafood processing and some basic skills needed in this area of the seafood industry. Employment would be as first level process workers. It is an appropriate level for an individual undertaking work experience, or in a probationary period in employment. It is particularly applicable to school-based studies.
The qualification will have application for people working:
- on aquaculture farms or fishout/put-and-take operations
- in processing plants
- for wholesalers or retailers.
Job roles
Individuals operating at this level undertake a broad range of routine processes and procedures which may include:
- basic processing
- general cleaning and maintenance of equipment and facilities
- handling and slaughtering harvested stock.
Work may vary between enterprises.
Job role titles may include:
- factory hand
- fish processor
- general or process worker.
Pathways Information
Pathways into the qualification
Entry into this qualification may be:
- by direct entry and without prior seafood processing skills or knowledge
- through a school vocational studies program combined with work experience.
Pathways from the qualification
After achieving this qualification, candidates may undertake:
- SFI20511 Certificate II in Seafood Processing
- SFI30511 Certificate III in Seafood Processing.
Licensing/Regulatory Information
Licensing , legislative , regulatory or certification considerations
Competencies in this qualification do not require a licence or certification.
Entry Requirements
Not Applicable
Employability Skills Summary
EMPLOYABILITY SKILLS QUALIFICATION SUMMARY |
|
SFI10511 Certificate I in Seafood Processing The following table contains a summary of the employability skills as identified by the seafood processing sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another. |
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Employability Skill |
Industry requirements for this qualification include : |
Communication |
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Teamwork |
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Problem solving |
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Initiative and enterprise |
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Planning and organising |
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Self-management |
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Learning |
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Technology |
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Packaging Rules
Packaging Rules
A total of eight (8) units of competency must be achieved.
- four (4) core units plus
- two (2) seafood processing specialist elective units (Group A) plus
- two (2) elective units that may be selected from a combination of:
- Group A seafood processing specialist units not yet selected for this qualification
- Group B elective units
- two (2) imported units from this Training Package or any other nationally endorsed Training Package or accredited course from Certificate I or II level relevant to seafood processing.
Core units of competency
Unit code |
Unit title |
SFICORE101C |
Apply basic food handling and safety practices |
SFICORE103C |
Communicate in the seafood industry |
SFICORE105B |
Work effectively in the seafood industry |
SFICORE106B |
Meet workplace OHS requirements |
Elective units of competency
Group A : Seafood processing specialist units
Unit code |
Unit title |
SFIPROC101C |
Clean fish* SFIPROC106B Work with knives |
SFIPROC102C |
Clean work area |
SFIPROC105B |
Fillet fish and prepare portions SFIPROC106B Work with knives |
SFIPROC106B |
Work with knives |
SFIPROC201C |
Head and peel crustaceans |
SFIPROC202C |
Process squid, cuttlefish and octopus |
SFIPROC203C |
Shuck molluscs |
Group B : Other elective units
Maintenance and operations support
Unit code |
Unit title |
FDFOP1007A |
Participate effectively in a workplace environment |
SITHACS101 |
Clean premises and equipment |
Occupational health and safety
Unit code |
Unit title |
HLTAID003 |
Provide first aid |
Seafood processing
Unit code |
Unit title |
SFIEMS201B |
Participate in environmentally sustainable work practices |
SFIFISH209C |
Maintain the temperature of seafood |
FDFFS2001A |
Implement the food safety program and procedures |
Seafood transport and storage
Unit code |
Unit title |
TLID1001A |
Shift materials safely using manual handling methods |
TLIA2014A |
Use product knowledge to complete work operations |