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Qualification Details

SFI10511 - Certificate I in Seafood Processing (Release 3)

Recognition of Prior Learning (RPL)

SFI10511 Certificate I in Seafood Processing (Release 3) Qualification is offered by Get Qualified Australia via our RTO partners using a combination of Recognition of Prior Learning (RPL) and Skills Recognition.

Wherever possible, the qualification will be fully assessed using your career experience without the need for further study. If required, gap training is available from our RTO partners.

Description

This qualification reflects the skills and knowledge required of individuals with an introduction to seafood processing and some basic skills needed in this area of the seafood industry. Employment would be as first level process workers. It is an appropriate level for an individual undertaking work experience, or in a probationary period in employment. It is particularly applicable to school-based studies.

The qualification will have application for people working:

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

Job roles 

Individuals operating at this level undertake a broad range of routine processes and procedures which may include:

• basic processing
• general cleaning and maintenance of equipment and facilities
• handling and slaughtering harvested stock.

Work may vary between enterprises.

Job role titles may include:

• factory hand
• fish processor
• general or process worker.

Entry Requirements

Not Applicable

Packaging Rules

A total of

• eight (8) units of competency must be achieved.

• four (4) core units plus 

• two (2) seafood processing specialist elective units (Group A) plus 

• two (2) 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
• two (2) imported units from this Training Package or any other nationally endorsed Training Package or accredited course from Certificate I or II level relevant to seafood processing.

Core units

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

Elective units - Group A

Seafood processing specialist units 

SFIPROC101C Clean fish*

SFIPROC102C Clean work area

SFIPROC105B Fillet fish and prepare portions*

SFIPROC106B Work with knives

SFIPROC201C Head and peel crustaceans

SFIPROC202C Process squid, cuttlefish and octopus

SFIPROC203C Shuck molluscs

* SFIPROC106B Work with knives

Elective units - Group B

Maintenance and operations support 

FDFOP1007A Participate effectively in a workplace environment

SITHACS101 Clean premises and equipment

Occupational health and safety

HLTFA311A Apply first aid

Seafood processing

SFIEMS201B Participate in environmentally sustainable work practices

SFIFISH209C Maintain the temperature of seafood

FDFFS2001A Implement the food safety program and procedures

Seafood transport and storage 

TLID1001A Shift materials safely using manual handling methods

TLIA2014A Use product knowledge to complete work operations

Licencing Information

Competencies in this qualification do not require a licence or certification.

Employability Skills

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY 

SFI10511 Certificate I 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.

Industry requirements for this qualification include :

Communication

• communicating information about problems with work
• completing all reporting as required
• reading and applying workplace procedures and instructions
• receiving and relaying oral and written messages.

Teamwork

• identifying own role and responsibilities within a team
• sharing workplace information
• working as a team member.

Problem solving

• following workplace food safety procedures
• identifying common problems and taking required action
• recognising and reporting any workplace hazards.

Initiative and enterprise

• distinguishing between urgent and non-urgent tasks
• inspecting quality of work on an ongoing basis
• selecting appropriate equipment
• taking appropriate corrective action to routine work problems.

Planning and organising

• directing items to the correct area for further processing
• identifying work requirements
• identifying work priorities
• identifying and using relevant personal protective equipment (PPE)
• organising work area to maintain housekeeping standards
• organising relevant equipment and tools
• planning work activities to meet daily work requirements.

Self-management

• following OHS practices
• identifying personal responsibilities and work requirements
• identifying safety requirements for working in the food processing industry
• keeping the work area clean and tidy at all times
• managing time to meet own work requirements
• monitoring the quality of own work against quality standards
• planning activities to meet own work requirements
• seeking assistance from other team members where appropriate.

Learning

• asking questions to expand own knowledge
• assessing own ability to meet job requirements
• attending training or skill development activities
• checking work outcomes against workplace standards and identifying inconsistencies
• identifying own skill requirements and seeking skill development if required
• listening to feedback and advice of supervisors
• self-checking numerical information.

Technology

• using work tools, machines and equipment safely and according to workplace procedures
• using manual handling technologies in the workplace
• using information technology devices as required.

Pathway Information

Pathways into the qualification 

Entry into this qualification may be:

• by direct entry and without prior seafood processing skills or knowledge
• through a school vocational studies program combined with work experience.

Pathways from the qualification 

After achieving this qualification, candidates may undertake:

• SFI20511 Certificate II in Seafood Processing
• SFI30511 Certificate III in Seafood Processing.