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Qualification details

SFI50511 - Diploma of Seafood Processing (Release 4)

Summary

Usage recommendation:
Deleted
The Deleted usage recommendation was implemented on 13 June 2017 to describe training components that have no replacement. Enrolments in training components and statements of attainment or qualifications issued before 13 June 2017 are valid. For any components marked as deleted after 13 June 2017, the applicable transition/teach-out periods apply. For specific questions regarding the enrolment, delivery or issuance of a statement of attainment/qualification, please contact your training regulator.
Mapping:
MappingNotesDate
DeletedDeleted from SFI11 Seafood Industry Training Package20/Jun/2019
Supersedes SFI50504 - Diploma of 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

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 columnEssentialSort Table listing Units of Competency by the Essential column
AHCAGB602A - Manage estate planningManage estate planning Elective
AHCBUS502A - Market products and servicesMarket products and services Elective
BSBADM502B - Manage meetingsManage meetings Elective
BSBADM504B - Plan or review administrative systemsPlan or review administrative systems Elective
BSBATSIC411C - Communicate with the communityCommunicate with the community Elective
BSBEBU501A - Investigate and design e business solutionsInvestigate and design e business solutions Elective
BSBFIM501A - Manage budgets and financial plansManage budgets and financial plans Elective
BSBFIM502A - Manage payrollManage payroll Elective
BSBHRM506A - Manage recruitment selection and induction processesManage recruitment selection and induction processes Elective
BSBINM501A - Manage an information or knowledge management systemManage an information or knowledge management system Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 133500 Production Managers 
ASCO (occupation type) Identifier 1222 Production Managers 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 
Qualification/Course Level of Education Identifier 421 Diploma 
Taxonomy - Industry Sector N/A Seafood Processing 
Taxonomy - Occupation N/A Seafood Processing Operations Manager 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 133500 Production Managers 07/Aug/2012 
ASCO (occupation type) Identifier 1222 Production Managers 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 07/Aug/2012 
Qualification/Course Level of Education Identifier 421 Diploma 21/Jul/2011 
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Modification History

Release 

TP Version 

Comments 

4

SFI11v2.2

BSBPMG510A Manage projects replaced with BSBPMG522A Undertake project work

BSBWRK509A Manage industrial relations replaced with BSBWRK510A Manage employee relations

HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid

MSACMC611A Manage people relationships replaced with MSS405011A Manage people relationships

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 in the seafood processing sector of the seafood industry in the capacity of an owner manager or operations manager. A person operating at this level will have a wide range of technical skills and/or managerial, coordination and planning responsibilities.

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
  • in processing plants
  • for wholesalers or retailers.

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:

  • managing risk and implementation of effective controls and corrective actions
  • managing the production system
  • designing and planning of processing and holding systems and other structures
  • developing policies and procedures ensuing continual improvement throughout the business
  • complying with a wide range of local, state, territory and federal government regulations and restrictions, including human resources, aquaculture operations, occupational health and safety (OHS), environment, animal welfare and food safety
  • implementing new technologies and ideas
  • sourcing external contractors and services.

Work may vary between enterprises.

Job role titles may include:

  • owner/manager
  • factory manager
  • production manager
  • quality manager
  • compliance manager
  • marketing manager
  • new technology/automation specialist.

Pathways Information

Pathways into the qualification 

Pathways for candidates considering this qualification include:

  • SFI30511 Certificate III in Seafood Processing, or equivalent experience
  • SFI40511 Certificate IV in Seafood Processing
  • vocational and tertiary studies related to environmental sustainability or aquaculture.

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 

SFI50511 Diploma of 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

  • determining performance required to meet internal and external customer needs
  • facilitating team achievements
  • leading cooperative work relations with people of different ages, gender, race or religion
  • managing organisational processes and providing problem-solving support to others
  • providing leadership.

Teamwork

  • analysing food safety practices
  • identifying and addressing potential and actual problems associated with work operations or in achieving work outcomes
  • identifying environmental features, regulations, insurance requirements, legal requirements and other factors which may affect the product or service to be provided
  • identifying hazards and suggesting control measures
  • investigating problem causes and implementing corrective strategies
  • using material and process knowledge to solve problems.

Problem solving

  • determining information gathering requirements to monitor work processes and procedures
  • determining quality and other indicators of work
  • determining and acting on situations requiring further information or problem solving
  • identifying efficient production processes
  • implementing continuous improvement processes
  • implementing business development processes
  • providing leadership in the workplace.

Initiative and enterprise

  • conducting business planning processes
  • demonstrating time-management skills
  • determining resource requirements
  • determining work timelines and output targets
  • identifying hazards and implementing appropriate hazard control measures
  • optimising work processes.

Planning and organising

  • analysing implications of relevant Acts and regulations on work practices
  • conducting work reviews to determine improvement requirements
  • determining workplace procedures and instructions
  • managing own time to meet deadlines
  • monitoring work operations and identifying and acting on any quality and performance issues.

Self-management

  • assessing work data and information to identify areas for improved performance
  • being supportive and assertive and using interpersonal skills to encourage workplace learning
  • developing learning opportunities
  • 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
  • maintaining currency of industry skill and knowledge.

Learning

  • ensuring readiness and operational efficiency of workplace technology
  • helping others use technology efficiently and safely
  • selecting computer software applications to perform work operations
  • working with technology safely and according to workplace standards.

Technology

  • ensuring readiness and operational efficiency of workplace technology
  • helping others use technology efficiently and safely
  • selecting computer software applications to perform work operations
  • working with technology safely and according to workplace standards.

Packaging Rules

Packaging Rules 

A total of twenty one (21) units of competency must be achieved.

  • five (5) core units plus 
  • three (3) seafood processing specialist elective units (Group A) plus 
  • thirteen (13) 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 three (3) 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 

SFIEMS501B

Develop workplace policy for sustainability

SFIOHS501C

Establish and maintain the enterprise OHS program

SFIPROC406C

Develop food safety programs

SFIPROC407C

Conduct internal food safety audits

SFIPROC501C

Manage seafood processing production units

SFIPROC502C

Produce technical reports on seafood processing systems

SFIPROC503C

Analyse seafood packaging requirements

SFIPROC504C

Design and manage a product recall

SFIPROC601C

Establish costs and/or conditions for sale of seafood product

SFIPROC602C

Plan and manage seafood and related product concept development

SFIPROC603C

Develop and manage seafood and related product production trials

SFIPROC604C

Plan and develop formulations and/or specifications for new seafood product

SFIPROC606C

Develop and implement energy control systems in seafood processing environments

SFIPROC609C

Monitor the seafood business environment to determine threats and opportunities

SFIPROC610C

Establish and manage effective external relationships

TAADEL502B

Facilitate action learning projects

Group B : Other elective units 

Competitive manufacturing 

Unit code 

Unit title 

MEM15001B

Perform basic statistical quality control

MSS404052A

Apply statistics to operational processes

MSS405001A

Develop competitive systems and practices for an organisation

MSS405011A

Manage people relationships

MSS405020A

Develop quick changeover procedures

MSS405050A

Determine and improve process capability*

MSS404052A Apply statistics to operational processes

MSS405070A

Develop and manage sustainable energy practices

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

SFIPROC611C

Participate in a media interview or presentation

SITXMPR404

Coordinate marketing activities

SITXMPR502

Develop and implement marketing strategies

AHCBUS502A

Market products and services

TLIA4025A

Regulate temperature controlled stock

TLIR4002A

Source goods/services and evaluate contractors

Quality assurance and food safety 

Unit code 

Unit title 

MTMPS5603B

Develop, manage and maintain quality systems

Business services 

Unit code 

Unit title 

AHCAGB602A

Manage estate planning

BSBADM502B

Manage meetings

BSBADM504B

Plan or review administrative systems

BSBFIM501A

Manage budgets and financial plans

BSBFIM502A

Manage payroll

BSBMGT515A

Manage operational plan

BSBHRM506A

Manage recruitment selection and induction processes

BSBINM601A

Manage knowledge and information

BSBMGT617A

Develop and implement a business plan

BSBPMG522A

Undertake project work

BSBPUR502B

Manage supplier relationships

BSBWRK510A

Manage employee relations

FNSORG604A

Establish outsourced services and monitor performance

TAADEL502B

Facilitate action learning projects

Industry leadership Focus C  - Strategic development 

Unit code 

Unit title 

SFILEAD501C

Develop and promote industry knowledge

SFILEAD502C

Shape strategic thinking

SFILEAD503C

Cultivate productive working relationships

SFILEAD504C

Plan and achieve change and results

SFILEAD505C

Communicate with influence

SFILEAD506C

Demonstrate personal drive and integrity

SFILEAD507C

Provide corporate leadership

Strategic management 

Unit code 

Unit title 

BSBATSIC411C

Communicate with the community

BSBEBU501A

Investigate and design e-business solutions

BSBINM501A

Manage an information or knowledge management system

BSBINN502A

Build and sustain an innovative work environment

BSBLED501A

Develop a workplace learning environment

BSBMGT502B

Manage people performance

BSBMGT516C

Facilitate continuous improvement

BSBMGT605B

Provide leadership across the organisation

BSBMGT616A

Develop and implement strategic plans

BSBPUR501C

Develop, implement and review purchasing strategies

BSBPUR504B

Manage a supply chain

BSBSUS501A

Develop workplace policy and procedures for sustainability

BSBWOR501B

Manage personal work priorities and professional development

PSPPOL501A

Develop organisation policy