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Qualification Details

SFI30511 - Certificate III in Seafood Processing (Release 3)

Recognition of Prior Learning (RPL)

SFI30511 Certificate III 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 and represents the competencies relevant to people working in the seafood processing sector of the seafood industry.

The qualification will have application for people working:

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

Job roles 

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

• advanced processing
• calibration and maintenance of equipment and facilities
• handling and slaughtering harvested stock
• maintaining food safety and quality control procedures and policies
• supervising or leading work teams.

Work may vary between enterprises.

Job role titles may include:

• autonomous processor
• leading or senior fish processor
• process manager
• supervisor
• shift manager.

Entry Requirements

Not Applicable

Packaging Rules

• A total of eighteen (18) units of competency must be achieved.

• four (4) core units plus 

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

• seven (7) 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 two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to seafood processing and not duplicate units 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

SFIEMS301B Implement and monitor environmentally sustainable work practices

SFIOHS301C Implement OHS policies and procedures

SFIPROC101C Clean fish*

SFIPROC102C Clean work area

SFIPROC105B Fillet fish and prepare portions*

SFIPROC106B Work with knives

SFIPROC302C Handle and pack sashimi-grade fish

SFIPROC304B Boil and pack crustaceans

SFIPROC305B Slaughter and process crocodiles*

SFIPROC401C Evaluate a batch of seafood

SFISTOR301C Operate refrigerated storerooms

AHCLSK319A Slaughter livestock

AHCWRK305A Coordinate work site activities

FDFFS2001A Implement the food safety program and procedures

FDFFS3001A Monitor the implementation of quality and food safety programs**

FDFOP2063A Apply quality systems and procedures

FDFOP3003A Operate interrelated processes in a production system

FDFOP3004A Operate interrelated processes in a packaging system

FDFPPL3002A Report on workplace performance

FDFPPL3003A Support and mentor individuals and groups

FDFTEC3001A Participate in a HACCP team**

FDFTEC3002A Implement the pest prevention program

FDFTEC3003A Apply raw materials, ingredient and process knowledge to production problems

MSAPMSUP303A Identify equipment faults

MSL924001A Process and interpret data

MSL933001A Maintain the laboratory/field workplace fit for purpose

MSL973001A Perform basic tests

MTMCOR403A Participate in OHS risk control process***

MTMSR303A Smoke product

* SFIPROC106B Work with knives

** FDFFS2001A Implement the food safety program and procedures

*** MTMCOR204A Follow safe work policies and procedures

Group B : Other elective units 

Competitive manufacturing 

MSACMS201A Sustain process improvements

MSACMS401A Ensure process improvements are sustained

MSACMT260A Use planning software systems in manufacturing

MSACMT423A Monitor a manufacturing levelled pull system*

MSACMT280A Undertake root cause analysis

MSACMT440A Lead 5S in a manufacturing environment

MSACMT441A Facilitate continuous improvement in manufacturing

MSACMT460A Facilitate the use of planning software systems in manufacturing*

MSAPMOPS405A Identify problems in fluid power system

MSAPMOPS406A Identify problems in electronic control systems

MSAPMPER300B Issue work permits

MSAPMSUP310A Contribute to development of plant documentation

MSAPMSUP390A Use structured problem solving tools

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

MSS403010A Facilitate change in an organisation implementing competitive systems and practices

MSS403021A Facilitate a Just in Time system

MSS403051A Mistake proof a production process

MSS404050A Undertake process capability improvements**

MSS404052A Apply statistics to operational processes

MSS404082A Assist in implementing a proactive maintenance strategy

MSS404083A Support proactive maintenance

* MSACMT260A Use planning software systems in manufacturing

** MSS404052A Apply statistics to operational processes

Occupational health and safety 

HLTFA311A Apply first aid

Seafood processing 

SFIAQUA315A Oversee emergency procedures for on-land operations

SFIDIST201C Prepare, cook and retail seafood products

SFIDIST202C Retail fresh, frozen and live seafood

SFIFISH209C Maintain the temperature of seafood

SFIPROC201C Head and peel crustaceans

SFIPROC202C Process squid, cuttlefish and octopus

SFIPROC203C Shuck molluscs

SFISTOR202C Receive and distribute product

FDFOP1005A Operate basic equipment

FDFOP1006A Monitor process operation

FDFOP2011A Conduct routine maintenance

FDFOP2013A Apply sampling procedures

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

SIRXCCS201 Apply point-of-sale handling procedures

FDFSUG218A Operate a boiler - basic

FDFSUG222A Operate a waste water treatment system

Seafood transport and storage 

SFIFISH311A Operate vessel deck machinery and lifting appliance

FDFOP2010A Work with temperature controlled stock

SITHCCC003B Receive and store kitchen supplies

SITXINV001A Receive and store stock

SITXINV002A Control and order stock*

TLIA4025A Regulate temperature controlled stock

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

TLILIC2001A Licence to operate a forklift truck

* SITXINV001A Receive and store stock

* SITHCCC003B Receive and store kitchen supplies

Business services 

BSBADM311A Maintain business resources

BSBITU306A Design and produce business documents

BSBCUS301B Deliver and monitor a service to customers

BSBFIA301A Maintain financial records

BSBFIA302A Process payroll

BSBFIA303A Process accounts payable and receivable

BSBFIA401A Prepare financial reports

BSBINM301A Organise workplace information

BSBITU307A Develop keyboarding speed and accuracy

BSBITU309A Produce desktop published documents

BSBRKG304B Maintain business records

BSBSUS201A Participate in environmentally sustainable work practices

Frontline management 

BSBFLM303C Contribute to effective workplace relationships

BSBFLM306C Provide workplace information and resourcing plans

BSBFLM309C Support continuous improvement systems and processes

BSBFLM311C Support a workplace learning environment

BSBINN301A Promote innovation in a team environment

BSBITU305A Conduct online transactions

BSBRES401A Analyse and present research information

BSBRKG402B Provide information from and about records

BSBWOR301B Organise personal work priorities and development

Training and assessment 

TAEASS301B Contribute to assessment

TAEDEL301A Provide work skill instruction

Licencing Information

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

Employability Skills

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY 

SFI30511 Certificate III 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

• completing standard documentation
• confirming relevant industry and workplace requirements
• ensuring records are accurate and legible
• establishing effective working relationships with colleagues
• providing relevant work-related information to others
• supporting team communication practices
• understanding personal and team requirements of relevant industry and workplace standards, regulations and policies
• undertaking interactive workplace communication
• using communication technologies efficiently.

Teamwork

• demonstrating and encouraging others in working cooperatively with people of different ages, gender, race or religion
• explaining and implementing work team reporting requirements
• monitoring work team tasks in accordance with regulatory and workplace requirements
• providing support to team members
• undertaking appropriate and effective communication with team members.

Problem solving

• assessing processes and outcomes against quality criteria
• evaluating skill requirements of work tasks
• identifying risks and implementing risk control measures for machinery and equipment
• identifying and addressing problems and faults
• implementing food safety procedures
• providing problem-solving support to team members
• using problem-solving techniques to determine work requirements.

Initiative and enterprise

• collecting and assessing data and information on work processes
• contributing to and promoting continuous improvement processes
• identifying non-conformances to standards and taking appropriate action
• identifying, assessing and acting on existing and potential risks
• monitoring and adjusting activity in response to operational variations
• rectifying problems promptly and appropriately
• seeking and providing feedback on procedures and processes.

Planning and organising

• allocating tasks to operators and monitor outcomes
• determining work requirements in order to meet output targets
• ensuring work tools are ready and available for operations
• identifying priorities and variables that impact on work planning
• implementing contingency plan promptly when incidents occur
• planning work tasks for self and others as required.

Self-management

• conducting regular housekeeping activities during shift to keep work area clean and tidy at all times
• identifying and applying safety procedures, including the use of personal protective equipment (PPE)
• maintaining currency of relevant, work-related information
• managing own work to meet performance criteria
• managing work load priorities and timelines
• monitoring information in work area
• monitoring own work against quality standards and identifying areas for improvement
• understanding own work activities and responsibilities.

Learning

• asking questions to expand own knowledge
• assessing competencies in meeting job requirements
• maintaining skill and knowledge currency
• participating in meetings to inform work practices
• recognising limits of own expertise and seeking skill development if required.

Technology

• monitoring machine operation
• performing minor maintenance on machinery
• using work machines or equipment in correct operational mode
• working with technology safely and according to workplace standards.

Pathway Information

Pathways into the qualification 

Pathways for candidates considering this qualification include:

• direct entry
• SFI20511 Certificate II in Seafood Processing
• vocational experience or tertiary studies related to processing animals, fishing, working on vessels, working with hands/manual labouring and trade skills.

Pathways from the qualification 

After achieving this qualification, candidates may undertake:

• SFI40511 Certificate IV in Seafood Processing
• SFI40311 Certificate IV in Seafood Industry (Environmental Management).