Certificate I in Seafood Industry

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Course Overview

SFI10119 – Certificate I in Seafood Industry

This qualification reflects the role of individuals preparing for work in the aquaculture, fishing and seafood processing and/or retail and distribution sectors of the seafood industry. The role includes undertaking a range of simple tasks under close supervision. The range of technical skills and knowledge is limited.

All work is carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.

Entry Requirements
TGA – There are no entry requirements for this qualification
RTO’s Own – Student must be 16yrs or older and hold a minimum of year 10 or equivalent education (LLN) understanding.

Program’s Packaging
The successful completion of six (6) units (2 Core + 4 Electives) are required to be issued with an Australian Nationally Recognised Qualification and its Statement of Results.

Core Units

SFIWHS201 Meet workplace health and safety requirements
SFIWHS201 Meet workplace health and safety requirements

Application

This unit of competency describes the skills and knowledge required to work safely and participate in workplace health and safety processes in the seafood industry environment.

This unit applies to individuals who require knowledge of workplace health and safety to carry out their own work under routine supervision. They work in known contexts dealing with routine tasks and a limited range of predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety regulations, legislation and standards that apply to the workplace.

Licensing – No licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite – Nil

Elements:

Plan and prepare to work safely

Conduct work safely

Participate in workplace health and safety activities

Follow emergency response procedures

TGA Link: https://training.gov.au/training/details/SFIWHS201/unitdetails
SFIXSI102 Communicate in the seafood industry
SFIXSI102 Communicate in the seafood industry

Application

This unit of competency describes the skills and knowledge required to communicate in the seafood industry. It includes the ability to read and interpret instructions, locate information, participate in workplace discussions and record workplace data that requires the calculation of workplace measures.

The unit applies to individuals who work in the seafood industry and perform a range of routine and predictable activities that require fundamental communication skills in a defined context under the direction of a supervisor.

Licensing – No licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite – Nil

Elements:

Perform routine workplace duties following simple written notices

Interpret written material

Follow simple spoken messages

Participate in team discussion

Complete work related documents

Estimate, calculate and record routine workplace measures

TGA Link: https://training.gov.au/training/details/SFIXSI102/unitdetails

Elective Units

SFIPRO101 Clean fish

SFIPRO101 Clean fish

Application

This unit of competency describes the skills and knowledge required to clean fish in a commercial environment. It includes the ability to prepare and clean a work area, remove scales, gill and guts from fish, and store or display product.

The unit applies to individuals who undertake routine tasks in cleaning and preparing fish in a seafood processing environment under the direction of a supervisor.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.

Licensing – No licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite – Nil

Elements:

1. Prepare work area

2. Clean fish

3. Finalise fish cleaning activities

TGA Link: https://training.gov.au/training/details/SFIPRO101/unitdetails
SFIPRO103 Fillet fish and prepare portions

SFIPRO103 Fillet fish and prepare portions

Application

This unit of competency describes the skills and knowledge required to slice cutlets or cut fillets from fish, followed by skinning and cutting portions from the fillet. It includes the ability to select and check equipment, fillet, trim and remove bones and skin, cut portions to size, rinse and chill product.

The unit applies to individuals who, under the direction of a supervisor, undertake routine tasks in filleting and cutting fish portions in a seafood processing environment within a manufacturing or aquaculture facility, or wholesale or retail outlet that sells seafood.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.

Licensing – No licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite – Nil

Elements:

1. Prepare work area for filleting

2. Fillet fish

3. Finalise filleting activities

TGA Link: https://training.gov.au/training/details/SFIPRO103/unitdetails
SFIPRO104 Work with knives
SFIPRO104 Work with knives

Application

This unit of competency describes the skills and knowledge required to sharpen, use and maintain knives.

The unit applies to individuals who use knives to undertake routine fish preparation tasks within a seafood processing facility, wholesale or retail outlet under the direction of a supervisor.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.

Licensing – No licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite – Nil

Elements:

Sharpen knives

Work safely with knives

Maintain knives and associated equipment

TGA Link: https://training.gov.au/training/details/SFIPRO104/unitdetails
SFIXSI101 Apply basic seafood handling and safety practices
SFIXSI101 Apply basic seafood handling and safety practices

Application

This unit of competency describes the skills and knowledge required to handle and store seafood and aquatic products according to workplace requirements and the food safety program.

The unit applies to individuals who handle and store seafood products destined for human consumption across all seafood industry sectors, with the exception of pearls or ornamentals.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.

Licensing – No licensing, legislative or certification requirements apply to this unit at the time of publication

Pre-requisite – Nil

Elements:

Identify hazards and risks to seafood and aquatic products

Follow hygiene standards and practices

Handle and store seafood and aquatic products

Follow the workplace food safety program

TGA Link: https://training.gov.au/training/details/SFIXSI101/unitdetails

SFIFSH304 Adjust and position fishing gear
SFIFSH305 Locate fishing grounds and stocks of fish

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