Qualification details

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.

Employability Skill 

Industry requirements for this qualification include :

Communication

• communicating information about problems with work
• completing all reporting as required
• reading and applying workplace procedures and instructions
• receiving and relaying oral and written messages.

Teamwork

• identifying own role and responsibilities within a team
• sharing workplace information
• working as a team member.

Problem solving

• following workplace food safety procedures
• identifying common problems and taking required action
• recognising and reporting any workplace hazards.

Initiative and enterprise

• distinguishing between urgent and non-urgent tasks
• inspecting quality of work on an ongoing basis
• selecting appropriate equipment
• taking appropriate corrective action to routine work problems.

Planning and organising

• directing items to the correct area for further processing
• identifying work requirements
• identifying work priorities
• identifying and using relevant personal protective equipment (PPE)
• organising work area to maintain housekeeping standards
• organising relevant equipment and tools
• planning work activities to meet daily work requirements.

Self-management

• following OHS practices
• identifying personal responsibilities and work requirements
• identifying safety requirements for working in the food processing industry
• keeping the work area clean and tidy at all times
• managing time to meet own work requirements
• monitoring the quality of own work against quality standards
• planning activities to meet own work requirements
• seeking assistance from other team members where appropriate.

Learning

• asking questions to expand own knowledge
• assessing own ability to meet job requirements
• attending training or skill development activities
• checking work outcomes against workplace standards and identifying inconsistencies
• identifying own skill requirements and seeking skill development if required
• listening to feedback and advice of supervisors
• self-checking numerical information.

Technology

• using work tools, machines and equipment safely and according to workplace procedures
• using manual handling technologies in the workplace
• using information technology devices as required.

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

Unit code 

Unit title 

SFIPROC101C

Clean fish

SFIPROC102C

Clean work area

SFIPROC105B

Fillet fish and prepare portions

SFIPROC106B

Work with knives

SFIPROC201C

Head and peel crustaceans

SFIPROC202C

Process squid, cuttlefish and octopus

SFIPROC203C

Shuck molluscs

Unit code 

Unit title 

FDFOP1007A

Participate effectively in a workplace environment

SITHACS006B

Clean premises and equipment

Unit code 

Unit title 

HLTFA301B

Apply first aid

Unit code 

Unit title 

FDFFS2001A

Implement the food safety program and procedures

SFIEMS201B

Participate in environmentally sustainable work practices

SFIFISH209C

Maintain the temperature of seafood

Unit code 

Unit title 

TLID1001A

Shift materials safely using manual handling methods

TLIA2014A

Use product knowledge to complete work operations