Qualification details

SFI30611 - Certificate III in Seafood Industry (Sales and Distribution) (Release 4)

Summary

Releases:
ReleaseStatusRelease date
4 (this release)Current 06/Mar/2015
(View details for release 3) Replaced20/Aug/2013
(View details for release 2) Replaced29/Mar/2013
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes SFI30604 - Certificate III in Seafood Industry (Seafood Sales and Distribution) 21/Jul/2011

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 columnEssential
BSBADM311A - Maintain business resourcesMaintain business resources Elective
BSBCUS301B - Deliver and monitor a service to customersDeliver and monitor a service to customers Elective
BSBFIA301A - Maintain financial recordsMaintain financial records Elective
BSBFIA302A - Process payrollProcess payroll Elective
BSBFIA303A - Process accounts payable and receivableProcess accounts payable and receivable Elective
BSBFIA401A - Prepare financial reportsPrepare financial reports Elective
BSBFLM303C - Contribute to effective workplace relationshipsContribute to effective workplace relationships Elective
BSBFLM306C - Provide workplace information and resourcing plansProvide workplace information and resourcing plans Elective
BSBFLM309C - Support continuous improvement systems and processesSupport continuous improvement systems and processes Elective
BSBFLM311C - Support a workplace learning environmentSupport a workplace learning environment Elective
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Classifications

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 514 Certificate III 
Taxonomy - Industry Sector N/A Seafood Sales and Distribution 
Taxonomy - Occupation N/A Seafood Sales and Distribution Supervisor 

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 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 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

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 sales and distribution sector of the seafood industry in the capacity of a skilled employee. It is designed for more experienced employees whose work requires extensive product knowledge and some responsibility for decision-making and coordination of team activities

They are also responsible for supervising or leading other workers/staff as part of a work team.

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 will have a broad range of well-developed skills and the ability to adapt and transfer skills to new activities. That person will have some responsibility for decision-making and coordinating team activities. Their duties may include:

  • dealing with suppliers
  • handling and basic processing of seafood
  • maintaining food safety, OHS and other compliance requirements
  • 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:

  • leading factory hand
  • senior seafood or fish packer
  • senior seafood or fish seller
  • senior seafood or fish transporter
  • senior store person or supervisor.

Pathways Information

Pathways into the qualification 

Pathways for candidates considering this qualification include:

  • direct entry
  • SFI20611 Certificate II in Seafood Industry (Sales and Distribution)
  • vocational and tertiary studies related to seafood handling, processing and selling.

Pathways from the qualification 

After achieving this qualification, candidates may undertake:

  • SFI40611 Certificate IV in Seafood Industry (Sales and Distribution)
  • 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 

SFI30611 Certificate III 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

  • 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 activities 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 plans 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.

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 operations
  • 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 
  • three (3) sales and distribution specialist elective units (Group A) plus 
  • eleven (11) 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 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 sales and distribution 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

* 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 

SFIAQUA315A

Oversee emergency procedures for on-land operations

SFIDIST301C

Wholesale product

SFIEMS301B

Implement and monitor environmentally sustainable work practices

SFIFISH209C

Maintain the temperature of seafood

SFIOHS301C

Implement OHS policies and guidelines

SFISTOR301C

Operate refrigerated storerooms

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

SIRXMGT001A

Coordinate work teams

Group B : Other elective units 

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 , food safety and environmental management 

Unit code 

Unit title 

BSBRSK401A

Identify risk and apply risk management processes

FDFTEC3001A

Participate in HACCP team*

FDFFS2001A Implement the food safety program and procedures

SFIEMS401B

Conduct an internal audit of an environmental management system

Retail operations 

Unit code 

Unit title 

SIRXCCS201

Apply point-of-sale handling procedures

SIRXCCS202

Interact with customers

SIRXCCS304

Coordinate interaction with customers

SIRXFIN201

Balance and secure point-of-sale terminal

SIRXICT001A

Operate retail technology

SIRXINV002A

Maintain and order stock

SIRXMER303

Coordinate merchandise presentation

SIRXWHS302

Maintain store safety

SIRXRSK002A

Maintain store security

SITXMPR402

Create a promotional display or stand

Seafood processing 

Unit code 

Unit title 

SFIDIST201C

Prepare, cook and retail seafood products

SFIDIST202C

Retail fresh, frozen and live seafood

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

SFIPROC201C

Head and peel crustaceans

SFIPROC202C

Process squid, cuttlefish and octopus

SFIPROC203C

Shuck molluscs

FDFOP2010A

Work with temperature controlled stock

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

SITXINV201

Receive and store stock

SITXINV202

Maintain the quality of perishable items

SITXINV401

Control stock

TLIA2009A

Complete and check import/export documentation

TLID2013A

Move materials mechanically using automated equipment

TLID1001A

Shift materials safely using manual handling methods

TLID2004A

Load and unload goods/cargo

TLILIC2001A

Licence to operate a forklift truck

Business services 

Unit code 

Unit title 

BSBADM311A

Maintain business resources

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

BSBITU306A

Design and produce business documents

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

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