Qualification details

SFI40611 - Certificate IV in Seafood Industry Sales and Distribution (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 SFI40604 - Certificate IV 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
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
BSBEBU501A - Investigate and design e business solutionsInvestigate and design e business solutions 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 621511 Retail Supervisor 
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 511 Certificate IV 
Taxonomy - Industry Sector N/A Seafood Sales and Distribution 
Taxonomy - Occupation N/A Seafood Sales and Distribution Manager 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 621511 Retail Supervisor 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 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

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

Equivalent imported units updated

Included prerequisites in Packaging Rules

1

SFI11

Initial release

Description

This qualification represents the competencies relevant to people working within the retail and/or wholesale sector of the seafood industry in a supervisory or leadership capacity. A person operating at this level may be expected to comply with legislative requirements as well as implement a range of enterprise policies and procedures. They will also use their knowledge and skills to solve problems, plan for future work activities and take responsibility for others.

The qualification will have application for people working:

  • on fishing dockside or aquaculture farm gate outlets or fishout/put-and-take operations
  • for seafood wholesalers, fish markets or retailers
  • for transport, storage and holding companies.

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, occupational health and 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

  • sales supervisor
  • senior store person or supervisor
  • shift leaders or managers
  • team leader.

Pathways Information

Pathways into the qualification 

Pathways for candidates considering this qualification include:

  • SFI20611 Certificate II in Seafood Industry (Sales and Distribution)
  • SFI30611 Certificate III in Seafood Industry (Sales and Distribution)
  • prior experience related to seafood sales and distribution
  • vocational and tertiary studies related to seafood sales and distribution.

Pathways from the qualification 

After achieving this qualification candidates may undertake professional development activities in areas of benefit to their workplace and their personal aspirations.

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 

SFI40611 Certificate IV 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

  • accessing, interpreting and applying regulatory information
  • analysing data and information to determine specifications
  • 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.

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 providing 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 food safety and product 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 ensure 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 and 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
  • operating refrigeration facilities
  • using computer software applications effectively.

Packaging Rules

Packaging Rules 

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

  • four (4) core units plus 
  • four (4) sales and distribution specialist elective units (Group A) plus 
  • twelve (12) 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 IV or Diploma 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 FDFOP2063AApply 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 

SFIDIST301C

Wholesale product

SFIDIST401C

Buy seafood product

SFIDIST501C

Export product

SFIDIST502C

Import product

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

AHCWRK403A

Supervise work routines and staff performance

FDFFS3001A

Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

MTMCOR404A

Facilitate hygiene and sanitation performance*

MTMCOR202A Apply hygiene and sanitation practices

Group B : Other elective units 

Environmental management 

Unit code 

Unit title 

SFIEMS301B

Implement and monitor environmentally sustainable work practices

SFIEMS401B

Conduct an internal audit of an environmental management system

BSBRSK401A

Identify risk and apply risk management processes

Occupational health and safety 

Unit code 

Unit title 

HLTAID003

Provide first aid

Seafood processing 

Unit code 

Unit title 

SFIAQUA413A

Develop emergency procedures for an aquaculture enterprise

SFIDIST201C

Prepare, cook and retail seafood products

SFIDIST202C

Retail fresh, frozen and live seafood

SFIOHS301C

Implement OHS policies and guidelines

SFIPROC101C

Clean fish*

SFIPROC106B Work with knives

SFIPROC105B

Fillet fish and prepare portions*

SFIPROC106B Work with knives

SFIPROC106B

Work with knives

SFISTOR301C

Operate refrigerated storerooms

FDFFS2001A

Implement the food safety program and procedures

FDFOP2010A

Work with temperature controlled stock

SIRXCLM402

Manage store facilities

SIRXINV005A

Control inventory

SIRXMER004A

Manage merchandise and store presentation

SIRXRSK404

Control store security

TLID1002A

Shift a load using manually-operated equipment

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

BSBEBU501A

Investigate and design e-business solutions

BSBFIA302A

Process payroll

BSBFIA401A

Prepare financial reports

BSBITU203A

Communicate electronically

BSBITU305A

Conduct online transactions

BSBITU404A

Produce complex desktop published documents

BSBRES401A

Analyse and present research information

BSBSUS301A

Implement and monitor environmentally sustainable work practices

BSBWOR301B

Organise personal work priorities and development

Frontline management 

Unit code 

Unit title 

BSBATSIC411C

Communicate with the community

BSBHRM404A

Review human resources functions

BSBHRM405A

Support the recruitment, selection and induction of staff

BSBHRM501B

Manage human resources services

BSBINM401A

Implement workplace information system

BSBINN301A

Promote innovation in a team environment

BSBLED401A

Develop teams and individuals

BSBMGT401A

Show leadership in the workplace

BSBMGT403A

Implement continuous improvement

BSBMGT502B

Manage people performance

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 a 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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