Qualification details

SFI40511 - Certificate IV in Seafood Processing (Release 5)

Summary

Releases:
ReleaseStatusRelease date
5 (this release)Current 06/Mar/2015
(View details for release 4) Replaced18/Dec/2013
(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 SFI40504 - Certificate IV in Seafood Industry (Seafood Processing) 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
AHCLSK319A - Slaughter livestockSlaughter livestock Elective
AHCWRK403A - Supervise work routines and staff performanceSupervise work routines and staff performance Elective
BSBADM407B - Administer projectsAdminister projects Elective
BSBADM409A - Coordinate business resourcesCoordinate business resources Elective
BSBATSIC411C - Communicate with the communityCommunicate with the community Elective
BSBCUS401B - Coordinate implementation of customer service strategiesCoordinate implementation of customer service strategies Elective
BSBEBU401A - Review and maintain a websiteReview and maintain a website Elective
BSBFIA302A - Process payrollProcess payroll Elective
BSBFIA401A - Prepare financial reportsPrepare financial reports Elective
BSBHRM404A - Review human resources functionsReview human resources functions Elective
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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 0805 Sales And Marketing 
Qualification/Course Level of Education Identifier 511 Certificate IV 
Taxonomy - Industry Sector N/A Seafood Processing 
Taxonomy - Occupation N/A Seafood Processing Operation Supervisor 

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 0805 Sales And Marketing 07/Aug/2012 
Qualification/Course Level of Education Identifier 511 Certificate IV 21/Jul/2011 
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Modification History

Release 

TP Version 

Comments 

5

SFI11v2.2

Superseded HRM units from BSB07 Business Services Training Package updated

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

4

SFI11v2

SFIAQUA412A Develop emergency procedures for on-land operations replaced with SFIAQUA413A Develop emergency procedures for an aquaculture enterprise

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 in the capacity of a supervisor, shift manager or process manager.

The qualification will have application for people working:

  • on aquaculture farms or fishout/put-and-take operations
  • for contract harvesting and on-farm processing companies
  • for wholesalers or retailers
  • in processing plants.

Job roles 

A person operating at this level will have a wide range of technical skills and/or managerial, coordination and planning responsibilities which may include:

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

Work may vary between enterprises.

Job role titles may include:

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

Pathways Information

Pathways into the qualification 

Pathways for candidates considering this qualification include:

  • SFI20511 Certificate II in Seafood Processing
  • SFI30511 Certificate III in Seafood Processing
  • prior experience related to seafood processing
  • vocational and tertiary studies related to seafood processing.

Pathways from the qualification 

After achieving this qualification, candidates may undertake:

  • SFI50511 Diploma of Seafood Processing
  • SFI50111 Diploma of Aquaculture.

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 

SFI40511 Certificate IV 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

  • accessing, interpreting and applying technical information
  • analysing data and information to determine implications for work operations
  • communicating with all team members in a professional manner
  • completing workplace documentation and records
  • demonstrating effective and appropriate communication and interpersonal skills when dealing with people
  • demonstrating effective and appropriate documentation, communication and interpersonal skills when dealing with internal and external clients
  • developing work instructions, specifications and procedures
  • using a range of communication technologies to support work operations
  • using most appropriate communication method given priority, cost and audience needs.

Teamwork

  • demonstrating leadership skills
  • identifying and managing performance required to meet internal and external customer needs in own work and team work
  • liaising with and providing support to other team members
  • managing organisational processes and provide problem-solving support to others
  • working cooperatively with people of different ages, gender, race or religion.

Problem solving

  • identifying factors which may affect the product or service to be provided
  • identifying hazards and suggesting control measures
  • identifying, rectifying or reporting potential and actual problems associated with work operations
  • implementing food safety procedures in the workplace
  • investigating problem causes
  • monitoring food safety practices
  • using material and process knowledge to solve problems.

Initiative and enterprise

  • assessing quality and other indicators of products
  • assisting in the implementation of continuous improvement processes
  • determining and acting on situations requiring further information or problem solving
  • gathering and analysing feedback on products, processes and procedures
  • providing leadership in the workplace
  • supporting achievement of efficient production processes.

Planning and organising

  • demonstrating time-management skills
  • identifying hazards and implementing appropriate hazard control measures
  • optimising work processes
  • scheduling and sequencing work to maximise safety and productivity
  • sourcing and preparing materials and resources and ensuring availability to support work operations.

Self-management

  • implementing and monitoring workplace procedures and instructions
  • interpreting and applying relevant Acts and regulations
  • keeping the work area clean and tidy at all times
  • managing own time to meet deadlines
  • monitoring own work and work of team and identifying and acting on any quality issues.

Learning

  • assessing work data and information to identify areas for improved performance
  • being supportive, assertive and using interpersonal skills to encourage workplace learning
  • gathering feedback on own work to assess effectiveness in meeting objectives and integrate information into own practice
  • identifying own training needs and seeking skill development if required
  • implementing learning activities as appropriate to ensure achievement of specified work requirements.

Technology

  • ensuring readiness and operational efficiency of workplace technology
  • helping others use technology efficiently and safely
  • using computer software applications effectively
  • working with machines and workplace technology safely and according to workplace standards.

Packaging Rules

Packaging Rules 

A total of twenty (20) units of competency must be achieved.

  • five (5) core units plus 
  • four (4) seafood processing specialist elective units (Group A) plus 
  • eleven (11) 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 IV or Diploma 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

SFIPROC401C

Evaluate a batch of seafood

Elective units of competency 

Group A : Seafood processing specialist units 

Unit code 

Unit title 

SFIAQUA413A

Develop emergency procedures for an aquaculture enterprise

SFIDIST401C

Buy seafood product

SFIEMS301B

Implement and monitor environmentally sustainable work practices

SFIOHS301C

Implement OHS policies and guidelines

SFIPROC402C

Maintain hygiene standards while servicing a food handling area

SFIPROC403C

Follow basic food safety practices

SFIPROC404C

Apply and monitor food safety requirements

SFIPROC405C

Oversee the implementation of a food safety program in the workplace*

SFIPROC404C Apply and monitor food safety requirements

SFIPROC406C

Develop food safety programs

SFIPROC407C

Conduct internal food safety audits

SFISTOR301C

Operate refrigerated storerooms

AHCWRK403A

Supervise work routines and staff performance

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

MSS403001A

Implement competitive systems and practices

MSS403002A

Ensure process improvements are sustained

MSS403011A

Facilitate implementation of competitive systems and practices

MSS403030A

Improve cost factors in work practices

MSS403032A

Analyse manual handling processes

MSS404050A

Undertake process capability improvements*

MSS404052 Apply statistics to operational processes

MSS403051A

Mistake proof an operational process

MSS404052A

Apply statistics to operational processes

MTMCOR404A

Facilitate hygiene and sanitation performance*

MTMCOR202A Apply hygiene and sanitation practices

MTMS313A

Prepare product formulations

Group B : Other elective units 

Seafood processing 

Unit code 

Unit title 

SFIAQUA216B

Harvest cultured or held stock

SFIFISH311A

Operate vessel deck machinery and lifting appliance

SFIPROC607C

Prepare work instructions for new seafood processing tasks

SFIPROC608C

Provide practical and/or commercial advice to seafood users

AHCLSK319A

Slaughter livestock

FDFSUG218A

Operate a boiler - basic

TLILIC0012A

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

TLILIC2001A

Licence to operate a forklift truck

Competitive manufacturing 

Unit code 

Unit title 

MSS402060A

Use planning software systems in operations

MSS402061A

Use SCADA systems in operations

MSS402080A

Undertake root cause analysis

MSS403005A

Facilitate use of a Balanced Scorecard for performance improvement

MSS403010A

Facilitate change in an organisation implementing competitive systems and practices

MSS403013A

Lead team culture improvement

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

MSS404053A

Use six sigma techniques*

MSS404052A Apply statistics to operational processes

MSS404060A

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

MSS404061A

Facilitate the use of SCADA systems in a team or work area

Occupational health and safety 

Unit code 

Unit title 

HLTAID003

Provide first aid

Post-harvest operations 

Unit code 

Unit title 

SFIDIST501C

Export product

SFIDIST502C

Import product

SITXMPR401

Coordinate production of brochures and marketing materials

TLIR4002A

Source goods/services and evaluate contractors

TLIA4025A

Regulate temperature controlled stock

Quality assurance , food safety and environmental management 

Unit code 

Unit title 

BSBRSK401A

Identify risk and apply risk management processes

MTMPSR412A

Participate in product recall

MTMPSR414A

Establish sampling program

SFIEMS401B

Conduct an internal audit of an environmental management system

Business services 

Unit code 

Unit title 

BSBADM407B

Administer projects

BSBADM409A

Coordinate business resources

BSBCUS401B

Coordinate implementation of customer service strategies

BSBEBU401A

Review and maintain a website

BSBFIA302A

Process payroll

BSBFIA401A

Prepare financial reports

BSBITU203A

Communicate electronically

BSBITU305A

Conduct online transactions

BSBITU404A

Produce complex desktop published documents

BSBPUR401B

Plan purchasing

BSBPUR402B

Negotiate contracts

BSBRES401A

Analyse and present research information

BSBWOR301B

Organise personal work priorities and development

TLIR4002A

Source goods/services and evaluate contractors

Frontline management 

Unit code 

Unit title 

BSBATSIC411C

Communicate with the community

BSBINM401A

Implement workplace information system

BSBHRM404A

Review human resources functions

BSBHRM405A

Support the recruitment, selection and induction of staff

BSBINN301A

Promote innovation in a team environment

BSBLED401A

Develop teams and individuals

BSBMGT401A

Show leadership in the workplace

BSBMGT403A

Implement continuous improvement

Industry leadership Focus A  - Sector representation 

Unit code 

Unit title 

SFILEAD401B

Develop and promote knowledge of the industry sector

SFILEAD402B

Negotiate effectively for the sector

SFILEAD403B

Demonstrate commitment and professionalism

Industry leadership Focus B  - Resource management group membership 

Unit code 

Unit title 

SFILEAD407A

Provide expert information to a resource management group

SFILEAD408A

Analyse information to develop strategic seafood management options

SFILEAD409A

Negotiate collective outcomes within the resource management group process

Small business management 

Unit code 

Unit title 

BSBINM201A

Process and maintain workplace information

BSBSMB301A

Investigate micro business opportunities

BSBSMB401A

Establish legal and risk management requirements of small business

BSBSMB402A

Plan small business finances

BSBSMB403A

Market the small business

BSBSMB404A

Undertake small business planning

BSBSMB405B

Monitor and manage small business operations

BSBSMB406A

Manage small business finances

BSBSMB407A

Manage a small team

Training and assessment 

Unit code 

Unit title 

TAEASS401B

Plan assessment activities and processes

TAEASS402B

Assess competence

TAEASS403B

Participate in assessment validation

TAEDEL402A

Plan, organise and facilitate learning in the workplace

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