Modification History
Release |
TP Version |
Comments |
4 |
SFI11v2.2 |
HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid SIRXCLM001A Organise and maintain work areas replaced with SIRXCLM101 Organise and maintain work areas |
3 |
SFI11v1.3 |
HLTFA301B Apply first aid replaced with HLTFA311A Apply first aid in response to regulatory changes |
2 |
SFI11v1.1 |
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 |
1 |
SFI11 |
Initial release |
Description
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
EMPLOYABILITY SKILLS QUALIFICATION 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 : |
Communication |
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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 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 |
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 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 |
SFIDIST201C |
Prepare, cook and retail seafood products |
SFIDIST202C |
Retail fresh, frozen and live seafood |
SFIEMS201B |
Participate in environmentally sustainable work practices |
SFIFISH209C |
Maintain the temperature of seafood |
SFIPROC102C |
Clean work area |
FDFFS2001A |
Implement the food safety program and procedures |
FDFOP2010A |
Work with temperature controlled stock |
Group B : Other elective units
Business services
Unit code |
Unit title |
BSBCUS201B |
Deliver a service to customers |
BSBINM201A |
Process and maintain workplace information |
BSBWOR204A |
Use business technology |
FNSACC301A |
Process financial transactions and extract interim reports |
Aquaculture operations
Unit code |
Unit title |
SFIAQUA205C |
Feed stock |
SFIAQUA206C |
Handle stock |
SFIAQUA209C |
Manipulate stock culture environment |
SFIAQUA213C |
Monitor stock and environmental conditions |
SFIAQUA221A |
Control predators and pests |
SFIAQUA222A |
Control diseases |
Occupational health and safety
Unit code |
Unit title |
HLTAID003 |
Provide first aid |
Quality assurance and food safety
Unit code |
Unit title |
FDFOP2063A |
Apply quality systems and procedures |
Retail operations
Unit code |
Unit title |
SIRRMER001A |
Merchandise food products* SIRRFSA001A Apply retail food safety practices |
SIRRMER003A |
Prepare and display fast food items* SIRRFSA001A Apply retail food safety practices |
SIRRRPK001A |
Advise on food products and services* SIRRFSA001A Apply retail food safety practices |
SIRXCCS201 |
Apply point-of-sale handling procedures |
SIRXCCS202 |
Interact with customers |
SIRXCLM101 |
Organise and maintain work areas |
SIRXFIN201 |
Balance and secure point-of-sale terminal |
SIRXICT001A |
Operate retail technology |
SIRXINV001A |
Perform stock control procedures |
SIRXRSK001A |
Minimise theft |
SIRXSLS002A |
Advise on products and services |
SIRXSLS201 |
Sell products and services |
Seafood processing
Unit code |
Unit title |
SFIPROC101C |
Clean fish* SFIPROC106B Work with knives |
SFIPROC105B |
Fillet fish and prepare portions* SFIPROC106B Work with knives |
SFIPROC106B |
Work with knives |
SFIPROC201C |
Head and peel crustaceans |
SFIPROC202C |
Process squid, cuttlefish and octopus |
SFIPROC203C |
Shuck molluscs |
Seafood transport and storage
Unit code |
Unit title |
SFISTOR202C |
Receive and distribute product |
SFISTOR203C |
Assemble and load refrigerated product |
SFISTOR204A |
Prepare, pack and dispatch stock for live transport |
SFISTOR205A |
Prepare, pack and dispatch non-live product |
TLID2013A |
Move materials mechanically using automated equipment |
TLID1001A |
Shift materials safely using manual handling methods |
TLID1002A |
Shift a load using manually-operated equipment |
TLID2004A |
Load and unload goods/cargo |
TLILIC2001A |
Licence to operate a forklift truck |