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Qualification details

SFI30319 - Certificate III in Seafood Post Harvest Operations (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SFI30511 - Certificate III in Seafood ProcessingUpdated 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 2units. Core units revised and increased by 1 unit. 20/Jun/2019
Supersedes and is equivalent to SFI30611 - Certificate III 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 2units. Core units revised and increased by 1 unit. 20/Jun/2019

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 21/Jun/2019


Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssentialSort Table listing Units of Competency by the Essential column
FBPFSY3001 - Monitor the implementation of quality and food safety programsMonitor the implementation of quality and food safety programs Elective
FBPFSY3002 - Participate in a HACCP teamParticipate in a HACCP team Elective
FBPOPR2023 - Operate a packaging processOperate a packaging process Elective
FBPOPR2056 - Operate a freezing processOperate a freezing process Elective
FBPOPR2070 - Apply quality systems and proceduresApply quality systems and procedures Elective
FBPOPR3005 - Operate interrelated processes in a production systemOperate interrelated processes in a production system Elective
FBPOPR3006 - Operate interrelated processes in a packaging systemOperate interrelated processes in a packaging system Elective
SFIEMS401 - Implement and monitor environmentally sustainable work practicesImplement and monitor environmentally sustainable work practices Elective
SFIFSH301 - Operate vessel deck machinery and lifting applianceOperate vessel deck machinery and lifting appliance Elective
SFIPRO301 - Monitor hygiene and sanitation requirementsMonitor hygiene and sanitation requirements Core
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 841111 Aquaculture Worker 
ASCED Qualification/Course Field of Education Identifier 0507 Fisheries Studies 
Qualification/Course Level of Education Identifier 514 Certificate III 
Taxonomy - Industry Sector N/A Seafood Processing,Seafood Sales and Distribution 
Taxonomy - Occupation N/A Seafood Processing Leading Hand,Seafood Sales and Distribution Supervisor 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 841111 Aquaculture Worker 14/Aug/2019 
ASCED Qualification/Course Field of Education Identifier 0507 Fisheries Studies 14/Aug/2019 
Qualification/Course Level of Education Identifier 514 Certificate III 21/Jun/2019 
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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 as leading process or sales workers in the seafood processing, sales and distribution sectors of the seafood industry. In this role, these individuals have responsibilities in seafood preparation, packaging and storage. This may include retail and wholesale activities.

The environments in which these individuals work may include:

  • aquaculture farms
  • 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, 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:

  • 16 units of competency:
  • 5 core units, plus
  • 11 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 7 from the electives listed below
  • up to 4 from the electives listed below, or from any currently endorsed Training Package or accredited course.
  • A maximum of 3 elective units may be coded at Certificate II.

Core Units

SFIPRO301

Monitor hygiene and sanitation requirements

SFISTR302

Supervise storage of temperature controlled stock

SFIWHS301

Contribute to workplace health and safety processes

SFIXSI101

Apply basic seafood handling and safety practices

SFIXSI201

Work effectively in the seafood industry

Elective Units

FBPFSY3001

Monitor the implementation of quality and food safety programs

FBPFSY3002

Participate in a HACCP team

FBPOPR2023

Operate a packaging process

FBPOPR2056

Operate a freezing process

FBPOPR2070

Apply quality systems and procedures

FBPOPR3005

Operate interrelated processes in a production system

FBPOPR3006

Operate interrelated processes in a packaging system

SFIEMS401

Implement and monitor environmentally sustainable work practices

SFIFSH301

Operate vessel deck machinery and lifting appliance

SFIPRO302

Handle and pack sashimi-grade fish

SFIPRO303

Slaughter and process crocodiles

SFIPRO304

Boil and pack crustaceans

SFIPRO401

Evaluate a batch of seafood

SFISAD201

Prepare, cook and retail seafood products

SFISAD202

Retail seafood

SFISAD301

Wholesale product

SFISTR202

Receive and distribute product

SFISTR301

Operate refrigerated storerooms

SIRXCEG004

Create a customer-centric culture

SIRXSLS002

Follow point-of-sale procedures

SITXINV004

Control stock

SITXMPR002

Create a promotional display or stand

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

SFI30319 Certificate III in Seafood Post Harvest Operations

SFI30511 Certificate III 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 2units

Core units revised and increased by 1 unit

Equivalent qualification

SFI30319 Certificate III in Seafood Post Harvest Operations

SFI30611 Certificate III 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 2units

Core units revised and increased by 1 unit

Equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=e31d8c6b-1608-4d77-9f71-9ee749456273