Modification History
Release |
TP Version |
Comments |
5 |
SFI11v2.2 |
Superseded HRM units from BSB07 Business Services Training Package updated HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid |
4 |
SFI11v2 |
SFIAQUA412A Develop emergency procedures for on-land operations replaced with SFIAQUA413A Develop emergency procedures for an aquaculture enterprise |
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 represents the competencies relevant to people working within the retail and/or wholesale sector of the seafood industry in a supervisory or leadership capacity. A person operating at this level may be expected to comply with legislative requirements as well as implement a range of enterprise policies and procedures. They will also use their knowledge and skills to solve problems, plan for future work activities and take responsibility for others.
The qualification will have application for people working:
- on fishing dockside or aquaculture farm gate outlets or fishout/put-and-take operations
- for seafood wholesalers, fish markets or retailers
- for transport, storage and holding companies.
Job roles
Individuals operating at this level will have a broad range of well-developed skills and the ability to adapt and transfer skills to new activities. That person will have some responsibility for decision-making and coordinating team activities.
Their duties may include:
- dealing with suppliers
- handling and basic processing of seafood
- maintaining food safety, occupational health and safety (OHS) and other compliance requirements
- packing, labelling, holding or storage and distribution
- temperature control, including chilling, freezing and deep freezing
- weighing, grading and quality control
- wholesale or retail sales.
Work may vary between enterprises.
Job role titles may include
- sales supervisor
- senior store person or supervisor
- shift leaders or managers
- team leader.
Pathways Information
Pathways into the qualification
Pathways for candidates considering this qualification include:
- SFI20611 Certificate II in Seafood Industry (Sales and Distribution)
- SFI30611 Certificate III in Seafood Industry (Sales and Distribution)
- prior experience related to seafood sales and distribution
- vocational and tertiary studies related to seafood sales and distribution.
Pathways from the qualification
After achieving this qualification candidates may undertake professional development activities in areas of benefit to their workplace and their personal aspirations.
Licensing/Regulatory Information
Licensing , legislative , regulatory or certification considerations
Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply to some competencies.
Entry Requirements
Not Applicable
Employability Skills Summary
EMPLOYABILITY SKILLS QUALIFICATION SUMMARY |
|
SFI40611 Certificate IV in Seafood Industry (Sales and Distribution ) The following table contains a summary of the employability skills as identified by the Sales and Distribution 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. |
|
Employability Skill |
Industry requirements for this qualification include : |
Communication |
|
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 |
|
Packaging Rules
Packaging Rules
A total of twenty (20) units of competency must be achieved.
- four (4) core units plus
- four (4) sales and distribution specialist elective units (Group A) plus
- twelve (12) elective units that may be selected from a combination of:
- Group A sales and distribution specialist units not yet selected for this qualification
- Group B elective units
- imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate IV or Diploma level. Units must be relevant to seafood sales and distribution and not duplicate units already selected.
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 |
* Note: SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063AApply quality systems and procedures, is to be used in its place.
Elective units of competency
Group A : Sales and distribution specialist units
Unit code |
Unit title |
SFIDIST301C |
Wholesale product |
SFIDIST401C |
Buy seafood product |
SFIDIST501C |
Export product |
SFIDIST502C |
Import product |
SFIPROC404C |
Apply and monitor food safety requirements |
SFIPROC405C |
Oversee the implementation of a food safety program in the workplace* SFIPROC404C Apply and monitor food safety requirements |
AHCWRK403A |
Supervise work routines and staff performance |
FDFFS3001A |
Monitor the implementation of quality and food safety programs* FDFFS2001A Implement the food safety program and procedures |
MTMCOR404A |
Facilitate hygiene and sanitation performance* MTMCOR202A Apply hygiene and sanitation practices |
Group B : Other elective units
Environmental management
Unit code |
Unit title |
SFIEMS301B |
Implement and monitor environmentally sustainable work practices |
SFIEMS401B |
Conduct an internal audit of an environmental management system |
BSBRSK401A |
Identify risk and apply risk management processes |
Occupational health and safety
Unit code |
Unit title |
HLTAID003 |
Provide first aid |
Seafood processing
Unit code |
Unit title |
SFIAQUA413A |
Develop emergency procedures for an aquaculture enterprise |
SFIDIST201C |
Prepare, cook and retail seafood products |
SFIDIST202C |
Retail fresh, frozen and live seafood |
SFIOHS301C |
Implement OHS policies and guidelines |
SFIPROC101C |
Clean fish* SFIPROC106B Work with knives |
SFIPROC105B |
Fillet fish and prepare portions* SFIPROC106B Work with knives |
SFIPROC106B |
Work with knives |
SFISTOR301C |
Operate refrigerated storerooms |
FDFFS2001A |
Implement the food safety program and procedures |
FDFOP2010A |
Work with temperature controlled stock |
SIRXCLM402 |
Manage store facilities |
SIRXINV005A |
Control inventory |
SIRXMER004A |
Manage merchandise and store presentation |
SIRXRSK404 |
Control store security |
TLID1002A |
Shift a load using manually-operated equipment |
Business services
Unit code |
Unit title |
BSBADM407B |
Administer projects |
BSBADM409A |
Coordinate business resources |
BSBCUS401B |
Coordinate implementation of customer service strategies |
BSBEBU401A |
Review and maintain a website |
BSBEBU501A |
Investigate and design e-business solutions |
BSBFIA302A |
Process payroll |
BSBFIA401A |
Prepare financial reports |
BSBITU203A |
Communicate electronically |
BSBITU305A |
Conduct online transactions |
BSBITU404A |
Produce complex desktop published documents |
BSBRES401A |
Analyse and present research information |
BSBSUS301A |
Implement and monitor environmentally sustainable work practices |
BSBWOR301B |
Organise personal work priorities and development |
Frontline management
Unit code |
Unit title |
BSBATSIC411C |
Communicate with the community |
BSBHRM404A |
Review human resources functions |
BSBHRM405A |
Support the recruitment, selection and induction of staff |
BSBHRM501B |
Manage human resources services |
BSBINM401A |
Implement workplace information system |
BSBINN301A |
Promote innovation in a team environment |
BSBLED401A |
Develop teams and individuals |
BSBMGT401A |
Show leadership in the workplace |
BSBMGT403A |
Implement continuous improvement |
BSBMGT502B |
Manage people performance |
Industry leadership Focus A - Sector representation
Unit code |
Unit title |
SFILEAD401B |
Develop and promote knowledge of the industry sector |
SFILEAD402B |
Negotiate effectively for the sector |
SFILEAD403B |
Demonstrate commitment and professionalism |
Industry leadership Focus B - Resource management group membership
Unit code |
Unit title |
SFILEAD407A |
Provide expert information to a resource management group |
SFILEAD408A |
Analyse information to develop strategic seafood management options |
SFILEAD409A |
Negotiate collective outcomes within the resource management group process |
Small business management
Unit code |
Unit title |
BSBINM201A |
Process and maintain workplace information |
BSBSMB301A |
Investigate micro business opportunities |
BSBSMB401A |
Establish legal and risk management requirements of a small business |
BSBSMB402A |
Plan small business finances |
BSBSMB403A |
Market the small business |
BSBSMB404A |
Undertake small business planning |
BSBSMB405B |
Monitor and manage small business operations |
BSBSMB406A |
Manage small business finances |
BSBSMB407A |
Manage a small team |
Training and assessment
Unit code |
Unit title |
TAEASS401B |
Plan assessment activities and processes |
TAEASS402B |
Assess competence |
TAEASS403B |
Participate in assessment validation |
TAEDEL402A |
Plan, organise and facilitate learning in the workplace |