Modification History
|
Release |
Comments |
|
Release 1 |
This version released with SFI Seafood Industry Training Package Version 1.0. |
Qualification Description
This qualification reflects the role of individuals who work in the seafood processing or sales and distribution sectors of the seafood industry. In this role, these individuals undertake routine tasks such as fish preparation, packaging, storage, retail and distribution under the direction of a supervisor.
The environments in which these individuals work include:
- aquaculture farms or fishout/put-and-take operations
- contract harvesting and on-farm processing companies
- processing plants
- seafood wholesalers, fish markets or retailers.
All work is carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
- 12 units of competency:
- 5 core units, plus
- 7 elective units.
Elective units must ensure the integrity of the qualification’s Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:
- at least 4 from the electives listed below
- up to 3 from the electives listed below, or from any currently endorsed Training Package or accredited course.
Core Units
|
SFIWHS201 |
Meet workplace health and safety requirements |
|
SFIXSI101 |
Apply basic seafood handling and safety practices |
|
SFIXSI102 |
Communicate in the seafood industry |
|
SFIXSI201 |
Work effectively in the seafood industry |
|
SFIXSI202 |
Maintain the temperature of seafood |
Elective Units
|
AMPCOR202 |
Apply hygiene and sanitation practices |
|
FBPFSY2001 |
Implement the food safety program and procedures |
|
FBPOPR2010 |
Work with temperature controlled stock |
|
FBPOPR2019 |
Fill and close product in cans |
|
FBPOPR2023 |
Operate a packaging process |
|
FBPOPR2028 |
Operate a mixing or blending process |
|
FBPOPR2036 |
Operate an extrusion process |
|
FBPOPR2040 |
Operate a heat treatment process |
|
FBPOPR2044 |
Operate a retort process |
|
FBPOPR2045 |
Operate pumping equipment |
|
FBPOPR2046 |
Operate a production process |
|
FBPOPR2056 |
Operate a freezing process |
|
FBPOPR2065 |
Conduct routine maintenance |
|
FBPOPR2066 |
Apply sampling procedures |
|
FBPOPR2070 |
Apply quality systems and procedures |
|
SFIAQU210 |
Harvest cultured or held stock |
|
SFIEMS201 |
Participate in environmentally sustainable work practices |
|
SFIFSH301 |
Operate vessel deck machinery and lifting appliance |
|
SFIPRO101 |
Clean fish |
|
SFIPRO102 |
Clean work area |
|
SFIPRO103 |
Fillet fish and prepare portions |
|
SFIPRO104 |
Work with knives |
|
SFIPRO201 |
Head and peel crustaceans |
|
SFIPRO202 |
Process squid, cuttlefish and octopus |
|
SFIPRO203 |
Shuck molluscs |
|
SFISAD201 |
Prepare, cook and retail seafood products |
|
SFISAD202 |
Retail seafood |
|
SFISTR201 |
Prepare, pack and dispatch non-live product |
|
SFISTR202 |
Receive and distribute product |
|
SFISTR204 |
Prepare, pack and dispatch stock for live transport |
|
SIRXSLS002 |
Follow point-of-sale procedures |
|
SITXINV001 |
Receive and store stock |
|
TLID1002 |
Shift a load using manually-operated equipment |
|
TLID2004 |
Load and unload goods/cargo |
|
TLID2013 |
Move materials mechanically using automated equipment |
Qualification Mapping Information
|
Code and title current version |
Code and title previous version |
Comments |
Equivalence status |
|
SFI20319 Certificate II in Seafood Post Harvest Operations |
SFI20511 Certificate II in Seafood Processing |
Updated to meet Standards for Training Packages Qualification merged, and replaces two qualifications under new title Revised packaging rules to better reflect outcomes Total number of units reduced by 3 units Core units revised and increased by 1 unit |
Equivalent qualification |
|
SFI20319 Certificate II in Seafood Post Harvest Operations |
SFI20611 Certificate II in Seafood Industry (Sales and Distribution) |
Updated to meet Standards for Training Packages Qualification merged, and replaces two qualifications under new title Revised packaging rules to better reflect outcomes Total number of units reduced by 3 units Core units revised and increased by 1 unit |
Equivalent qualification |
Links
Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=e31d8c6b-1608-4d77-9f71-9ee749456273
