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Qualification details

SFI20511 - Certificate II in Seafood Processing (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to SFI20319 - Certificate II in Seafood Post Harvest OperationsUpdated to meet Standards for Training Packages.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. 20/Jun/2019
Supersedes SFI20504 - Certificate II in Seafood Industry (Seafood Processing) 21/Jul/2011

Releases:
ReleaseRelease date
(View details for release 3) 06/Mar/2015
(View details for release 2) 29/Mar/2013
1 (this release) 22/Jul/2011

Delivery:
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Training packages that include this qualification

Replaced release

You are currently viewing the components related to release 1.
The current release is release 3.  View release 3 details.

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
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FDFOP2061A - Use numerical applications in the workplaceUse numerical applications in the workplaceSupersededN/A
BSBWOR204A - Use business technologyUse business technologySupersededN/A
FDFOP1009A - Follow work procedures to maintain qualityFollow work procedures to maintain qualitySupersededN/A
MSACMT280A - Undertake root cause analysisUndertake root cause analysisSupersededN/A
FDFOP1006A - Monitor process operationMonitor process operationSupersededN/A
BSBCUS201A - Deliver a service to customersDeliver a service to customersSupersededN/A
SFIFISH311A - Operate vessel deck machinery and lifting applianceOperate vessel deck machinery and lifting applianceSupersededN/A
SFIAQUA216B - Harvest cultured or held stockHarvest cultured or held stockSupersededN/A
MSACMT260A - Use planning software systems in manufacturingUse planning software systems in manufacturingSupersededN/A
FDFOP2023A - Operate a packaging processOperate a packaging processSupersededN/A
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 831313 Seafood Process Worker 
ASCO (occupation type) Identifier 9213-17 Fish Process Worker 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 521 Certificate II 
Taxonomy - Industry Sector N/A Seafood Processing 
Taxonomy - Occupation N/A Seafood Processing Worker 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831313 Seafood Process Worker 07/Aug/2012 
ASCO (occupation type) Identifier 9213-17 Fish Process Worker 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 07/Aug/2012 
Qualification/Course Level of Education Identifier 521 Certificate II 21/Jul/2011 
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Modification History

Not Applicable

Description

This qualification represents the competencies relevant to people working in the seafood processing sector of the seafood industry in the capacity of a processing employee. It comprises the base entry point into this sector of the industry and provides people with a range of core and underpinning competencies relevant to their work.

The qualification will have application for people working:

  • on aquaculture farms or fishout/put-and-take operations
  • for contract harvesting and on-farm processing companies
  • 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
  • general or process worker
  • seafood or fish processor.

Pathways Information

Pathways into the qualification 

Entry into this qualification may be:

  • by direct entry and without prior seafood processing skills or knowledge
  • SFI10511 Certificate I in Seafood Processing
  • other seafood industry stream qualifications.

Pathways from the qualification 

After achieving this qualification, candidates may undertake a:

  • SFI30511 Certificate III in Seafood Processing
  • SFI30311 Certificate III in Seafood Industry (Environmental Management Support).

Licensing/Regulatory Information

Licensing , legislative , regulatory or certification considerations 

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY 

SFI20511 Certificate II 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
  • communicating information relating to OHS
  • completing work forms and required written documentation
  • demonstrating effective and appropriate interpersonal skills
  • interpreting and applying workplace procedures and instructions
  • sharing workplace information
  • using communication and information technologies to support work operations.

Teamwork
  • identifying own role and responsibilities within a team
  • identifying team goals
  • maintaining health and safety of work area for self and others
  • providing assistance to others in the work area
  • sharing work-related information
  • working as part of a team.

Problem solving
  • applying knowledge of materials, product purpose and processes to work operations
  • checking performance of machines and equipment and identifying signs of faulty operations
  • identifying and reporting any workplace hazards
  • identifying workplace problems and making contributions to their solution
  • identifying and applying health and safety issues relating to work in the food industry
  • monitoring workplace activities and identifying and reporting non-compliances.

Initiative and enterprise
  • asking questions regarding requirements and expectations
  • gathering and interpreting information to support safe and efficient work
  • inspecting quality of work on an ongoing basis
  • making suggestions for continuous improvement
  • providing feedback on procedures and processes
  • recording basic information on the quality and other indicators of work outcomes.

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

Self-management
  • accepting responsibility for quality of own work
  • applying food safety practices
  • identifying personal responsibilities
  • keeping the work area clean and tidy at all times
  • maintaining own work efficiency
  • monitoring own work
  • participating in OHS practices
  • planning to meet required work outcomes of self and team.

Learning
  • asking questions to expand own knowledge
  • assessing own competencies in meeting job requirements
  • attending training or skill development activities
  • identifying own skill requirements and seeking skill development if required
  • listening to feedback and advice of supervisors.

Technology
  • performing minor maintenance on machinery in accordance with workplace practices
  • using work tools, machines and equipment safely and effectively
  • using manual handling technologies in the workplace.

1.

Packaging Rules

Packaging Rules 

A total of fifteen (15) units of competency must be achieved.

  • four (4) core units plus 
  • seven (7) seafood processing specialist elective units (Group A) plus 
  • four (4) 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
  • imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported, however, at least two (2) of those units must be aligned to Certificate II or III level. Units must be relevant to seafood processing and not duplicate skills 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

Elective units of competency 

Group A : Seafood processing specialist units 

Unit code 

Unit title 

AHCLSK319A

Slaughter livestock

FDFFS2001A

Implement the food safety program and procedures

FDFOP1005A

Operate basic equipment

FDFOP1006A

Monitor process operation

FDFOP1009A

Follow work procedures to maintain quality

FDFOP2011A

Conduct routine maintenance

FDFOP2019A

Fill and close product in cans

FDFOP2023A

Operate a packaging process

FDFOP2028A

Operate a mixing or blending process

FDFOP2036A

Operate an extrusion process

FDFOP2040A

Operate a heat treatment process

FDFOP2044A

Operate a retort process

FDFOP2045A

Operate pumping equipment

FDFOP2046A

Operate a production process

FDFOP2056A

Operate a freezing process

FDFOP2061A

Use numerical applications in the workplace

FDFOP2063A

Apply quality systems and procedures

SFIAQUA216B

Harvest cultured or held stock

SFIEMS201B

Participate in environmentally sustainable work practices

SFIFISH209C

Maintain the temperature of seafood

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

SUGPOBB2A

Operate a boiler - basic

SUGPWWT2A

Operate a waste water treatment system

Group B : Other elective units 

Competitive manufacturing 

Unit code 

Unit title 

MSACMC210A

Manage the impact of change on own work

MSACMS200A

Apply competitive manufacturing practices

MSACMS201A

Sustain process improvements

MSACMT221A

Apply Just in Time (JIT) procedures

MSACMT230A

Apply cost factors to work practices

MSACMT231A

Interpret product costs in terms of customer requirements

MSACMT240A

Apply 5S procedures in a manufacturing environment

MSACMT250A

Monitor process capability

MSACMT251A

Apply quality standards

MSACMT260A

Use planning software systems in manufacturing

MSACMT261A

Use SCADA systems in manufacturing

MSACMT280A

Undertake root cause analysis

MSACMT281A

Contribute to the application of a proactive maintenance strategy

Maintenance and operations support 

Unit code 

Unit title 

SITHACS006B

Clean premises and equipment

Quality assurance and food safety 

Unit code 

Unit title 

FDFOP2013A

Apply sampling procedures

Seafood transport and storage 

Unit code 

Unit title 

SFIFISH311A

Operate vessel deck machinery and lifting appliance

SFISTOR204A

Prepare, pack and dispatch stock for live transport

SFISTOR205A

Prepare, pack and dispatch non-live product

SITXINV001A

Receive and store stock

TLID2010A

Operate a forklift

TLID2013A

Move materials mechanically using automated equipment

TLID1002A

Shift a load using manually-operated equipment

TLID3033A

Operate a vehicle-mounted loading crane

TLID2004A

Load and unload goods/cargo

Business services 

Unit code 

Unit title 

BSBCUS201A

Deliver a service to customers

BSBINM201A

Process and maintain workplace information

BSBWOR204A

Use business technology

FNSACC301A

Process financial transactions and extract interim reports

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