Modification History
|
Release |
Comments |
|
Release 2 |
This version released with SFI Seafood Industry Training Package Version 2.0. |
|
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 |
|
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 Release 2 |
SFI30319 Certificate III in Seafood Post Harvest Operations Release 1 |
Removed deleted elective unit SFIPRO303 Slaughter and process crocodiles |
Equivalent |
Links
Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=e31d8c6b-1608-4d77-9f71-9ee749456273
