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Qualification details

SFI30511 - Certificate III in Seafood Processing (Release 4)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to SFI30319 - Certificate III in Seafood Post Harvest OperationsUpdated to meet Standards for Training Packages.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 2units. Core units revised and increased by 1 unit. 20/Jun/2019
Supersedes SFI30504 - Certificate III in Seafood Industry (Seafood Processing) 21/Jul/2011

Release Status:
Current
Releases:
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 columnEssentialSort Table listing Units of Competency by the Essential column
BSBFLM311C - Support a workplace learning environmentSupport a workplace learning environmentElective
BSBRKG304B - Maintain business recordsMaintain business recordsElective
MSL933001A - Maintain the laboratory/field workplace fit for purposeMaintain the laboratory/field workplace fit for purposeElective
FDFOP1006A - Monitor process operationMonitor process operationElective
MSS404082A - Assist in implementing a proactive maintenance strategyAssist in implementing a proactive maintenance strategyElective
SFISTOR301C - Operate refrigerated storeroomsOperate refrigerated storeroomsElective
BSBCUS301B - Deliver and monitor a service to customersDeliver and monitor a service to customersElective
SFISTOR202C - Receive and distribute productReceive and distribute productElective
SFIFISH311A - Operate vessel deck machinery and lifting applianceOperate vessel deck machinery and lifting applianceElective
SFIAQUA216B - Harvest cultured or held stockHarvest cultured or held stockElective
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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 514 Certificate III 
Taxonomy - Industry Sector N/A Seafood Processing 
Taxonomy - Occupation N/A Seafood Processing Leading Hand 

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 514 Certificate III 21/Jul/2011 
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Modification History

Release 

TP Version 

Comments 

4

SFI11v2.2

HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid

Superseded units from MSA07 Manufacturing Training Package replaced with new units from MSS11 Sustainability Training Package

Superseded units from SIT07 Tourism, Hospitality and Events Training Package replaced with new units from SIT12 Tourism, Travel and Hospitality Training Package

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

TLID3033A Operate a vehicle-mounted loading crane replaced with TLILIC0012A Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)

Equivalent imported units updated

Included prerequisites in Packaging Rules

1

SFI11

Initial release

Description

This qualification represents the competencies relevant to people working in the seafood processing sector of the seafood industry.

The qualification will have application for people working:

  • for contract harvesting and on-farm processing companies
  • for wholesalers or retailers
  • in processing plants
  • on aquaculture farms 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:

  • advanced processing
  • calibration and maintenance of equipment and facilities
  • handling and slaughtering harvested stock
  • maintaining food safety and quality control procedures and policies
  • supervising or leading work teams.

Work may vary between enterprises.

Job role titles may include:

  • autonomous processor
  • leading or senior fish processor
  • process manager
  • supervisor
  • shift manager.

Pathways Information

Pathways into the qualification 

Pathways for candidates considering this qualification include:

  • direct entry
  • SFI20511 Certificate II in Seafood Processing
  • vocational experience or tertiary studies related to processing animals, fishing, working on vessels, working with hands/manual labouring and trade skills.

Pathways from the qualification 

After achieving this qualification, candidates may undertake:

  • SFI40511 Certificate IV in Seafood Processing
  • SFI40311 Certificate IV in Seafood Industry (Environmental Management).

Licensing/Regulatory Information

Licensing , legislative , regulatory or certification considerations 

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

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY 

SFI30511 Certificate III 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

  • completing standard documentation
  • confirming relevant industry and workplace requirements
  • ensuring records are accurate and legible
  • establishing effective working relationships with colleagues
  • providing relevant work-related information to others
  • supporting team communication practices
  • understanding personal and team requirements of relevant industry and workplace standards, regulations and policies
  • undertaking interactive workplace communication
  • using communication technologies efficiently.

Teamwork

  • demonstrating and encouraging others in working cooperatively with people of different ages, gender, race or religion
  • explaining and implementing work team reporting requirements
  • monitoring work team tasks in accordance with regulatory and workplace requirements
  • providing support to team members
  • undertaking appropriate and effective communication with team members.

Problem solving

  • assessing processes and outcomes against quality criteria
  • evaluating skill requirements of work tasks
  • identifying risks and implementing risk control measures for machinery and equipment
  • identifying and addressing problems and faults
  • implementing food safety procedures
  • providing problem-solving support to team members
  • using problem-solving techniques to determine work requirements.

Initiative and enterprise

  • collecting and assessing data and information on work processes
  • contributing to and promoting continuous improvement processes
  • identifying non-conformances to standards and taking appropriate action
  • identifying, assessing and acting on existing and potential risks
  • monitoring and adjusting activity in response to operational variations
  • rectifying problems promptly and appropriately
  • seeking and providing feedback on procedures and processes.

Planning and organising

  • allocating tasks to operators and monitor outcomes
  • determining work requirements in order to meet output targets
  • ensuring work tools are ready and available for operations
  • identifying priorities and variables that impact on work planning
  • implementing contingency plan promptly when incidents occur
  • planning work tasks for self and others as required.

Self-management

  • conducting regular housekeeping activities during shift to keep work area clean and tidy at all times
  • identifying and applying safety procedures, including the use of personal protective equipment (PPE)
  • maintaining currency of relevant, work-related information
  • managing own work to meet performance criteria
  • managing work load priorities and timelines
  • monitoring information in work area
  • monitoring own work against quality standards and identifying areas for improvement
  • understanding own work activities and responsibilities.

Learning

  • asking questions to expand own knowledge
  • assessing competencies in meeting job requirements
  • maintaining skill and knowledge currency
  • participating in meetings to inform work practices
  • recognising limits of own expertise and seeking skill development if required.

Technology

  • monitoring machine operation
  • performing minor maintenance on machinery
  • using work machines or equipment in correct operational mode
  • working with technology safely and according to workplace standards.

Packaging Rules

Packaging Rules 

A total of eighteen (18) units of competency must be achieved.

  • four (4) core units plus 
  • seven (7) seafood processing specialist elective units (Group A) plus 
  • seven (7) 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 four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to seafood processing and not duplicate units 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 

SFIAQUA216B

Harvest cultured or held stock

SFIEMS301B

Implement and monitor environmentally sustainable work practices

SFIOHS301C

Implement OHS policies and procedures

SFIPROC101C

Clean fish*

SFIPROC106B Work with knives

SFIPROC102C

Clean work area

SFIPROC105B

Fillet fish and prepare portions*

SFIPROC106B Work with knives

SFIPROC106B

Work with knives

SFIPROC302C

Handle and pack sashimi-grade fish

SFIPROC304B

Boil and pack crustaceans

SFIPROC305B

Slaughter and process crocodiles*

SFIPROC106B Work with knives

SFIPROC401C

Evaluate a batch of seafood

SFISTOR301C

Operate refrigerated storerooms

AHCLSK319A

Slaughter livestock

AHCWRK305A

Coordinate work site activities

FDFFS2001A

Implement the food safety program and procedures

FDFFS3001A

Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

FDFOP2063A

Apply quality systems and procedures

FDFOP3003A

Operate interrelated processes in a production system

FDFOP3004A

Operate interrelated processes in a packaging system

FDFPPL3002A

Report on workplace performance

FDFPPL3003A

Support and mentor individuals and groups

FDFTEC3001A

Participate in a HACCP team*

FDFFS2001A Implement the food safety program and procedures

FDFTEC3002A

Implement the pest prevention program

FDFTEC3003A

Apply raw materials, ingredient and process knowledge to production problems

MSAPMSUP303A

Identify equipment faults

MSL924001A

Process and interpret data

MSL933001A

Maintain the laboratory/field workplace fit for purpose

MSL973001A

Perform basic tests

MTMCOR403A

Participate in OHS risk control process*

MTMCOR204A Follow safe work policies and procedures

MTMSR303A

Smoke product

Group B : Other elective units 

Competitive manufacturing 

Unit code 

Unit title 

MSAPMOPS405A

Identify problems in fluid power system

MSAPMOPS406A

Identify problems in electronic control systems

MSAPMPER300B

Issue work permits

MSAPMSUP310A

Contribute to development of plant documentation

MSAPMSUP390A

Use structured problem solving tools

MSS402001A

Apply competitive systems and practices

MSS402002A

Sustain process improvements

MSS402010A

Manage the impact of change on own work

MSS402021A

Apply Just in Time procedures

MSS402030A

Apply cost factors to work practices

MSS402031A

Interpret product costs in terms of customer requirements

MSS402040A

Apply 5S procedures

MSS402050A

Monitor process capability

MSS402051A

Apply quality standards

MSS402060A

Use planning software systems in operations

MSS402061A

Use SCADA systems in operations

MSS402080A

Undertake root cause analysis

MSS402081A

Contribute to the application of a proactive maintenance strategy

MSS403002A

Ensure process improvements are sustained

MSS403010A

Facilitate change in an organisation implementing competitive systems and practices

MSS403021A

Facilitate a Just in Time system

MSS403023A

Monitor a levelled pull system of operations

MSS403040A

Facilitate and improve implementation of 5S

MSS403041A

Facilitate breakthrough improvements

MSS403051A

Mistake proof a production process

MSS404050A

Undertake process capability improvements*

MSS404052A Apply statistics to operational processes

MSS404052A

Apply statistics to operational processes

MSS404060A

Facilitate the use of planning software systems in a work area or team

MSS404082A

Assist in implementing a proactive maintenance strategy

MSS404083A

Support proactive maintenance

Occupational health and safety 

Unit code 

Unit title 

HLTAID003

Provide first aid

Seafood processing 

Unit code 

Unit title 

SFIAQUA315A

Oversee emergency procedures for on-land operations

SFIDIST201C

Prepare, cook and retail seafood products

SFIDIST202C

Retail fresh, frozen and live seafood

SFIFISH209C

Maintain the temperature of seafood

SFIPROC201C

Head and peel crustaceans

SFIPROC202C

Process squid, cuttlefish and octopus

SFIPROC203C

Shuck molluscs

SFISTOR202C

Receive and distribute product

FDFOP1005A

Operate basic equipment

FDFOP1006A

Monitor process operation

FDFOP2011A

Conduct routine maintenance

FDFOP2013A

Apply sampling procedures

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

SIRXCCS201

Apply point-of-sale handling procedures

FDFSUG218A

Operate a boiler - basic

FDFSUG222A

Operate a waste water treatment system

Seafood transport and storage 

Unit code 

Unit title 

SFIFISH311A

Operate vessel deck machinery and lifting appliance

FDFOP2010A

Work with temperature controlled stock

SITXINV202

Maintain the quality of perishable items

SITXINV201

Receive and store stock

SITXINV401

Control stock

TLIA4025A

Regulate temperature controlled stock

TLILIC0012A

Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)

TLILIC2001A

Licence to operate a forklift truck

Business services 

Unit code 

Unit title 

BSBADM311A

Maintain business resources

BSBITU306A

Design and produce business documents

BSBCUS301B

Deliver and monitor a service to customers

BSBFIA301A

Maintain financial records

BSBFIA302A

Process payroll

BSBFIA303A

Process accounts payable and receivable

BSBFIA401A

Prepare financial reports

BSBINM301A

Organise workplace information

BSBITU307A

Develop keyboarding speed and accuracy

BSBITU309A

Produce desktop published documents

BSBRKG304B

Maintain business records

BSBSUS201A

Participate in environmentally sustainable work practices

Frontline management 

Unit code 

Unit title 

BSBFLM303C

Contribute to effective workplace relationships

BSBFLM306C

Provide workplace information and resourcing plans

BSBFLM309C

Support continuous improvement systems and processes

BSBFLM311C

Support a workplace learning environment

BSBINN301A

Promote innovation in a team environment

BSBITU305A

Conduct online transactions

BSBRES401A

Analyse and present research information

BSBRKG402B

Provide information from and about records

BSBWOR301B

Organise personal work priorities and development

Training and assessment 

Unit code 

Unit title 

TAEASS301B

Contribute to assessment

TAEDEL301A

Provide work skill instruction