Qualification details

SFI20611 - Certificate II in Seafood Industry (Sales and Distribution) (Release 4)


Usage recommendation:
Is superseded by and equivalent to SFI20319 - Certificate II in Seafood Post Harvest OperationsUpdated to meet Standards for Training Packages.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 SFI20604 - Certificate II in Seafood Industry (Seafood Sales and Distribution) 21/Jul/2011

ReleaseRelease date
4 (this release) 06/Mar/2015
(View details for release 3) 20/Aug/2013
(View details for release 2) 29/Mar/2013
(View details for release 1) 22/Jul/2011

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
BSBWOR204A - Use business technologyUse business technologySupersededElective
SFISTOR202C - Receive and distribute productReceive and distribute productSupersededElective
SFIAQUA206C - Handle stockHandle stockSupersededElective
SIRXFIN201 - Balance and secure point-of-sale terminalBalance and secure point-of-sale terminalSupersededElective
SFIAQUA213C - Monitor stock and environmental conditionsMonitor stock and environmental conditionsSupersededElective
SFICORE105B - Work effectively in the seafood industryWork effectively in the seafood industrySupersededCore
SFISTOR203C - Assemble and load refrigerated productAssemble and load refrigerated productSupersededElective
SFIAQUA222A - Control diseasesControl diseasesSupersededElective
SFIAQUA209C - Manipulate stock culture environmentManipulate stock culture environmentSupersededElective
SIRXCLM101 - Organise and maintain work areasOrganise and maintain work areasSupersededElective
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SchemeCodeClassification value
ANZSCO Identifier 621111 Sales Assistant (General) 
ASCO (occupation type) Identifier 8211-11 Sales Assistant (Food And Drink Products) 
ASCED Qualification/Course Field of Education Identifier 0805 Sales And Marketing 
Qualification/Course Level of Education Identifier 521 Certificate II 
Taxonomy - Industry Sector N/A Seafood Sales and Distribution 
Taxonomy - Occupation N/A Seafood Sales and Distribution Salesperson 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 621111 Sales Assistant (General) 07/Aug/2012 
ASCO (occupation type) Identifier 8211-11 Sales Assistant (Food And Drink Products) 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 0805 Sales And Marketing 07/Aug/2012 
Qualification/Course Level of Education Identifier 521 Certificate II 21/Jul/2011 
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Modification History


TP Version 




HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid

SIRXCLM001A Organise and maintain work areas replaced with SIRXCLM101 Organise and maintain work areas



HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes



TLID2010A Operate a forklift replaced with TLILIC2001A Licence to operate a forklift truck in response to regulatory changes

Equivalent imported units updated

Included prerequisites in Packaging Rules



Initial release


This qualification specifies the competencies relevant to people working in the sales and distribution sector of the seafood industry (wholesale and/or retail). 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 retail and wholesale work.

The qualification will have application for people working:

  • for seafood wholesalers, fish markets or retailers
  • for transport, storage and holding companies
  • on fishing dockside or aquaculture farm gate outlets or fishout/put-and-take operations.

Job roles 

Individuals operating at this level undertake a broad range of routine processes and procedures which may include:

  • handling and basic processing of seafood
  • 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:

  • factory hand
  • seafood or fish packer
  • seafood or fish seller
  • seafood or fish transporter
  • store person or assistant.

Pathways Information

Pathways into the qualification 

Pathways for candidates considering this qualification include:

  • direct entry
  • SFI10511 Certificate I in Seafood Processing, or other seafood industry stream qualification
  • vocational experience or tertiary studies related to farming or animal husbandry, fishing, working with seafood, general sales and distribution.

Pathways from the qualification 

After achieving this qualification, candidates may undertake:

  • SFI30611 Certificate III in Seafood Industry (Sales and Distribution).

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


SFI20611 Certificate II 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 :


  • 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.


  • 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
  • identifying and reporting any workplace hazards
  • identifying workplace problems and making contributions to their solution
  • identifying and applying OHS 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 correct product for dispatch
  • 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 product and load-shifting equipment
  • using stock rotation methods.


  • 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.


  • 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.


  • using manual handling technologies in the workplace
  • using computer software to generate forms and labels, and record information.

Packaging Rules

Packaging Rules 

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

  • four (4) core units plus 
  • three (3) sales and distribution specialist elective units (Group A) plus 
  • eight (8) 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 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 sales and distribution and not duplicate skills already selected.

Core units of competency 

Unit code 

Unit title 


Apply basic food handling and safety practices


Communicate in the seafood industry


Work effectively in the seafood industry


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 FDFOP2063A Apply 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 


Prepare, cook and retail seafood products


Retail fresh, frozen and live seafood


Participate in environmentally sustainable work practices


Maintain the temperature of seafood


Clean work area


Implement the food safety program and procedures


Work with temperature controlled stock

Group B : Other elective units 

Business services 

Unit code 

Unit title 


Deliver a service to customers


Process and maintain workplace information


Use business technology


Process financial transactions and extract interim reports

Aquaculture operations 

Unit code 

Unit title 


Feed stock


Handle stock


Manipulate stock culture environment


Monitor stock and environmental conditions


Control predators and pests


Control diseases

Occupational health and safety 

Unit code 

Unit title 


Provide first aid

Quality assurance and food safety 

Unit code 

Unit title 


Apply quality systems and procedures

Retail operations 

Unit code 

Unit title 


Merchandise food products*

SIRRFSA001A Apply retail food safety practices


Prepare and display fast food items*

SIRRFSA001A Apply retail food safety practices


Advise on food products and services*

SIRRFSA001A Apply retail food safety practices


Apply point-of-sale handling procedures


Interact with customers


Organise and maintain work areas


Balance and secure point-of-sale terminal


Operate retail technology


Perform stock control procedures


Minimise theft


Advise on products and services


Sell products and services

Seafood processing 

Unit code 

Unit title 


Clean fish*

SFIPROC106B Work with knives


Fillet fish and prepare portions*

SFIPROC106B Work with knives


Work with knives


Head and peel crustaceans


Process squid, cuttlefish and octopus


Shuck molluscs

Seafood transport and storage 

Unit code 

Unit title 


Receive and distribute product


Assemble and load refrigerated product


Prepare, pack and dispatch stock for live transport


Prepare, pack and dispatch non-live product


Move materials mechanically using automated equipment


Shift materials safely using manual handling methods


Shift a load using manually-operated equipment


Load and unload goods/cargo


Licence to operate a forklift truck