Qualification Outline
22/07/2026 4:46 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate III in Seafood Post Harvest Operations
Certificate III in Seafood Post Harvest Operations
SFI30319
BEI1
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 30/10/2020 | Current | Approved |
| 1.00 | 21/06/2019 | Replaced | Approved |
Description
This qualification reflects the role of individuals who work as leading process or sales workers in the seafood processing, sales and distribution sectors of the seafood industry. In this role, these individuals have responsibilities in seafood preparation, packaging and storage. This may include retail and wholesale activities.
The environments in which these individuals work may include:
aquaculture farms
contract harvesting and on-farm processing companies
processing plants
seafood wholesalers, fish markets or retailers.
All work is carried out to comply with workplace procedures, according to state/territory health andsafety, food safety, and environmental regulations, legislation and standards that apply to theworkplace.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:- sixteen (16) units of competency:
- five (5) core units, plus
- eleven (11) elective units.
Elective units must ensure the integrity of the qualification’s Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:
- at least seven (7) from the electives listed below
- up to four (4) from the electives listed below, or from any currently endorsed Training Package or accredited course.
- a maximum of three (3) elective units may be coded at Certificate II.
1. Core Units
All five (5) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OAR11 | SFIXSI101 | Apply basic seafood handling and safety practices | 20 | Unit of competency |
| OAR13 | SFIWHS301 | Contribute to workplace health and safety processes | 25 | Unit of competency |
| OAR42 | SFIPRO301 | Monitor hygiene and sanitation requirements | 55 | Unit of competency |
| OAR22 | SFISTR302 | Supervise storage of temperature controlled stock | 25 | Unit of competency |
| OAR16 | SFIXSI201 | Work effectively in the seafood industry | 30 | Unit of competency |
2. Elective Units
At least seven (7) units must be chosen from the elective units listed below.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D624 | SFI30611 | Certificate III in Seafood Industry (Sales and Distribution) | Qualification |
| D623 | SFI30511 | Certificate III in Seafood Processing | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships