Qualification Outline
22/07/2026 4:41 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 II in Seafood Processing
Certificate II in Seafood Processing
SFI20511
D619
Replaced
Transition (Replaced)
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 3.00 | 06/03/2015 | Current | Transition (Replaced) |
| 2.00 | 29/03/2013 | Replaced | Approved |
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.
Schedule
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.
1. Core Units
All four (4) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D9166 | SFICORE101C | Apply basic food handling and safety practices | 20 | Unit of competency |
| D9167 | SFICORE103C | Communicate in the seafood industry | 30 | Unit of competency |
| D9169 | SFICORE106B | Meet workplace OHS requirements | 20 | Unit of competency |
| D9168 | SFICORE105B | Work effectively in the seafood industry | 30 | Unit of competency |
2. Group A Seafood Processing Specialiist elective Units
At least seven (7) units must be chosen from Group A.
Please refer to the packaging rules for the full details of available options.
3. Group B Elective Units
Up to four (4) units may be chosen from Group B.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S416 | SFI20504 | Certificate II in Seafood Industry (Seafood Processing) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BEJ4 | SFI20319 | Certificate II in Seafood Post Harvest Operations | Qualification |
VET Info Notes
Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.
Entry Requirements
Not Applicable
Traineeships and Apprenticeships
