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Qualification Details

SFI20511 - Certificate II in Seafood Processing (Release 2)

Recognition of Prior Learning (RPL)

SFI20511 Certificate II in Seafood Processing (Release 2) 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 represents the competencies relevant to people working in the seafood processing sector of the seafood industry in the capacity of a processing employee. It comprises the base entry point into this sector of the industry and provides people with a range of core and underpinning competencies relevant to their work.

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 

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
• general or process worker
• seafood or fish processor.

Entry Requirements

Not Applicable

Packaging Rules

A total of

• fifteen (15) units of competency must be achieved.

• four (4) core units plus 

• seven (7) seafood processing specialist elective units (Group A) plus 

• four (4) 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 three (3) units can be imported, however, at least two (2) of those units must be aligned to Certificate II or III level. Units must be relevant to seafood processing and not duplicate skills already selected.

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 

SFIAQUA216B Harvest cultured or held stock

SFIEMS201B Participate in environmentally sustainable work practices

SFIFISH209C Maintain the temperature of seafood

SFIPROC101C Clean fish*

* SFIPROC106B Work with knives

SFIPROC102C Clean work area

SFIPROC105B Fillet fish and prepare portions*

* SFIPROC106B Work with knives

SFIPROC106B Work with knives

SFIPROC201C Head and peel crustaceans

SFIPROC202C Process squid, cuttlefish and octopus

SFIPROC203C Shuck molluscs

AHCLSK319A Slaughter livestock

FDFFS2001A Implement the food safety program and procedures

FDFOP1005A Operate basic equipment

FDFOP1006A Monitor process operation

FDFOP1009A Follow work procedures to maintain quality

FDFOP2011A Conduct routine maintenance

FDFOP2019A Fill and close product in cans

FDFOP2023A Operate a packaging process

FDFOP2028A Operate a mixing or blending process

FDFOP2036A Operate an extrusion process

FDFOP2040A Operate a heat treatment process

FDFOP2044A Operate a retort process

FDFOP2045A Operate pumping equipment

FDFOP2046A Operate a production process

FDFOP2056A Operate a freezing process

FDFOP2061A Use numerical applications in the workplace

FDFOP2063A Apply quality systems and procedures

FDFSUG218A Operate a boiler - basic

FDFSUG222A Operate a waste water treatment system

Elective units - Group B 

Competitive manufacturing 

MSACMS201A Sustain process improvements

MSACMT260A Use planning software systems in manufacturing

MSS402001A Apply competitive systems and practices

MSS402010A Manage the impact of change on own work

MSS402021A Apply Just in Time procedures

MSS402030A Apply cost factors to work practices

MSS402031A Interpret product costs in terms of customer requirements

MSS402040A Apply 5S procedures

MSS402050A Monitor process capability

MSS402051A Apply quality standards

MSS402061A Use SCADA systems in operations

MSS402080A Undertake root cause analysis

MSS402081A Contribute to the application of a proactive maintenance strategy

Maintenance and operations support 

SITHACS101 Clean premises and equipment

Quality assurance and food safety 

FDFOP2013A Apply sampling procedures

Seafood transport and storage 

SFIFISH311A Operate vessel deck machinery and lifting appliance

SFISTOR204A Prepare, pack and dispatch stock for live transport

SFISTOR205A Prepare, pack and dispatch non-live product

SITXINV001A Receive and store stock

TLID2013A Move materials mechanically using automated equipment

TLID1002A Shift a load using manually-operated equipment

TLID2004A Load and unload goods/cargo

TLILIC0012A Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)

TLILIC2001A Licence to operate a forklift truck

Business services 

BSBCUS201B Deliver a service to customers

BSBINM201A Process and maintain workplace information

BSBWOR204A Use business technology

FNSACC301A Process financial transactions and extract interim reports

Licencing Information

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Employability Skills

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY 

SFI20511 Certificate II 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
• communicating information relating to OHS
• completing work forms and required written documentation
• demonstrating effective and appropriate interpersonal skills
• interpreting and applying workplace procedures and instructions
• sharing workplace information
• using communication and information technologies to support work operations.

Teamwork

• identifying own role and responsibilities within a team
• identifying team goals
• maintaining health and safety of work area for self and others
• providing assistance to others in the work area
• sharing work-related information
• working as part of a team.

Problem solving

• applying knowledge of materials, product purpose and processes to work operations
• checking performance of machines and equipment and identifying signs of faulty operations
• identifying and reporting any workplace hazards
• identifying workplace problems and making contributions to their solution
• identifying and applying health and safety issues relating to work in the food industry
• monitoring workplace activities and identifying and reporting non-compliances.

Initiative and enterprise

• asking questions regarding requirements and expectations
• gathering and interpreting information to support safe and efficient work
• inspecting quality of work on an ongoing basis
• making suggestions for continuous improvement
• providing feedback on procedures and processes
• recording basic information on the quality and other indicators of work outcomes.

Planning and organising

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

Self-management

• accepting responsibility for quality of own work
• applying food safety practices
• identifying personal responsibilities
• keeping the work area clean and tidy at all times
• maintaining own work efficiency
• monitoring own work
• participating in OHS practices
• planning to meet required work outcomes of self and team.

Learning

• asking questions to expand own knowledge
• assessing own competencies in meeting job requirements
• attending training or skill development activities
• identifying own skill requirements and seeking skill development if required
• listening to feedback and advice of supervisors.

Technology

• performing minor maintenance on machinery in accordance with workplace practices
• using work tools, machines and equipment safely and effectively
• using manual handling technologies in the workplace.

Pathway Information

Pathways into the qualification 

Entry into this qualification may be:

• by direct entry and without prior seafood processing skills or knowledge
• SFI10511 Certificate I in Seafood Processing
• other seafood industry stream qualifications.

Pathways from the qualification 

After achieving this qualification, candidates may undertake a:

• SFI30511 Certificate III in Seafood Processing
• SFI30311 Certificate III in Seafood Industry (Environmental Management Support).