Qualification Outline
Date retreived
22/07/2026 2:22 AM AWST
22/07/2026 2:22 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 the Seafood Industry (Seafood Processing)
Certificate III in the Seafood Industry (Seafood Processing)
Qualification
National Code:
SFI30500
SFI30500
State Code:
S179
S179
TGA Status:
Deleted
Deleted
DTWD Status:
Archived
Archived
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
21/01/2000
Approved Date
19/12/2000
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
595
Duration
Unspecified
Current Release Number
1.00
Current Release Date
21/01/2000
VET Act Conditions
—
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 21/01/2000 | Current | Archived |
Description
Schedule
1. CORE
Group 1 - COMMON INDUSTRY CORE UNITS
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| S1593 | SFICORE101A | Apply basic food handling and safety practices | 20 | Unit of competency |
| S1594 | SFICORE102A | Carry out work effectively in the seafood industry | 30 | Unit of competency |
| S1595 | SFICORE103A | Communicate in the seafood industry | 30 | Unit of competency |
| S1596 | SFICORE104A | Meet workplace health and safety requirements | 20 | Unit of competency |
2. CORE
Group 2 - SEAFOOD PROCESSING QUALIFICATION STREAM - CORE UNITS
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E0435 | FDFCORCOM3A | Analyse and convey workplace information | 35 | Unit of competency |
| S1654 | SFIPROC102A | Clean work area | 10 | Unit of competency |
| S1639 | SFIFISH209A | Maintain the temperature of seafood | 10 | Unit of competency |
| E0438 | FDFCORFS3A | Monitor the implementation of the food safety plan | 35 | Unit of competency |
| S1706 | SFISTOR301A | Operate refrigerated storerooms | 15 | Unit of competency |
3. ELECTIVES
OPERATIONAL STREAM Group 3 - SEAFOOD PROCESSING QUALIFICATION STERAM - WORK OPTION AND ELECTIVE UNITS Seafood Processing Option
4. ELECTIVES
Quality Assurance & Product Safety Option
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E0248 | MTMMP54A | Apply OH&S and other regulations | 30 | Unit of competency |
| E0247 | MTMMP53A | Collect and prepare standard samples | 40 | Unit of competency |
| E0245 | MTMMP51A | Identify microbiological and chemical threats to meat safety | 50 | Unit of competency |
| E0249 | MTMMP55A | Maintain laboratory facilities, equipment, material | 40 | Unit of competency |
| E0251 | MTMMP57A | Operate laboratory equipment and instruments | 20 | Unit of competency |
| E0250 | MTMMP56A | Prepare solutions, stains, media | 40 | Unit of competency |
| E0246 | MTMMP52A | Process data and keep accurate records | 30 | Unit of competency |
5. ELECTIVES
Group 4 - GENERAL ELECTIVES Functional Area: Leadership & Management
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| Y0007 | BSXFMI303A | Establish and manage effective workplace relationships | 40 | Unit of competency |
| Y0028 | BSXFMI310A | Facilitate and capitalise on change and innovation | 40 | Unit of competency |
6. ELECTIVES
Functional Area: Occupational Health & Safety
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| S1734 | FPPAID2A | Administer first aid procedures | 20 | Unit of competency |
7. ELECTIVES
Functional Area: Seafood Transport & Storage
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| S0698 | TDTA2597B | Regulate temperature controlled stock | 20 | Unit of competency |
| E0548 | FDFOPTTS3A | Work with temperature controlled stock | 30 | Unit of competency |
8. ELECTIVES
SUPERVISORY STREAM Group 3 - SEAFOOD PROCESSING QUALIFICATION STREAM - WORK OPTIONS AND ELECTIVE UNITS Seafood Processing Option
9. ELECTIVE
Quality Assurance & Product Safety Option
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E0248 | MTMMP54A | Apply OH&S and other regulations | 30 | Unit of competency |
| E0244 | MTMMP50A | Calibrate instruments | 20 | Unit of competency |
| E0247 | MTMMP53A | Collect and prepare standard samples | 40 | Unit of competency |
| E0253 | MTMMP59A | Contribute to the achievement of quality objectives related to the laboratory | 30 | Unit of competency |
| E0245 | MTMMP51A | Identify microbiological and chemical threats to meat safety | 50 | Unit of competency |
| E0249 | MTMMP55A | Maintain laboratory facilities, equipment, material | 40 | Unit of competency |
| E0251 | MTMMP57A | Operate laboratory equipment and instruments | 20 | Unit of competency |
| E0252 | MTMMP58A | Perform qualitative and quantitative tests | 40 | Unit of competency |
| E0250 | MTMMP56A | Prepare solutions, stains, media | 40 | Unit of competency |
| E0246 | MTMMP52A | Process data and keep accurate records | 30 | Unit of competency |
10. ELECTIVE
Group 4 - GENERAL ELECTIVES Functional Area: Business/Financial Skills
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E0030 | THHGLE13A | Manage finances within a budget | 30 | Unit of competency |
11. ELECTIVE
Functional Area: General Administration & Office Technology
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| C1415 | BSATEC302B | Design and develop documents, reports and worksheets | 41 | Unit of competency |
| C1416 | BSATEC303B | Maintain computer files | 15 | Unit of competency |
12. ELECTIVE
Functional Area: Human Resources/Personnel
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E0034 | THHGLE06A | Monitor staff performance | 50 | Unit of competency |
| E0035 | THHGLE05A | Roster staff | 30 | Unit of competency |
13. ELECTIVE
Functional Area: Leadership & Management
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| Y0007 | BSXFMI303A | Establish and manage effective workplace relationships | 40 | Unit of competency |
| Y0028 | BSXFMI310A | Facilitate and capitalise on change and innovation | 40 | Unit of competency |
| Y0025 | BSXFMI309A | Implement and monitor continuous improvements to systems and processes | 40 | Unit of competency |
| Y0013 | BSXFMI305A | Manage operations to achieve planned outcomes | 40 | Unit of competency |
| Y0001 | BSXFMI301A | Manage personal work priorities and professional development | 40 | Unit of competency |
| Y0019 | BSXFMI307A | Manage quality customer service | 40 | Unit of competency |
| Y0016 | BSXFMI306A | Manage workplace information | 40 | Unit of competency |
| Y0010 | BSXFMI304A | Participate in, lead and facilitate work teams | 40 | Unit of competency |
| Y0004 | BSXFMI302A | Provide leadership in the workplace | 40 | Unit of competency |
14. ELECTIVE
Functional Area: Occupational Health & Safety
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| S1734 | FPPAID2A | Administer first aid procedures | 20 | Unit of competency |
15. ELECTIVE
Functional Area: Seafood Transport & Storage
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E0038 | THHGGA07A | Control and order stock | 25 | Unit of competency |
| S0698 | TDTA2597B | Regulate temperature controlled stock | 20 | Unit of competency |
| E0548 | FDFOPTTS3A | Work with temperature controlled stock | 30 | Unit of competency |
16. ELECTIVE
Functional Area: Training & Assessment
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| C0087 | BSZ404A | Train small groups | 30 | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| S421 | SFI30504 | Certificate III in Seafood Industry (Seafood Processing) | Qualification |
VET Info Notes
GENERAL NOTES
MINIMUM QUALIFICATION REQUIREMENTS = 21 UNITS
4 Common Industry Core Units (Group 1) plus
Minimum 3 of 5 Seafood Processing Qualification Stream - Core Units (Group 2) plus
14 Elective Units (Groups 3 & 4) of which a minimum of 7 must be selected from within the Seafood Processing Qualification Stream -
Work Options Electives (Group 3)
The other 5 elective units can be selected from within the Seafood Processing
qualification Stream Work Options (Group 3) and/or from the list of General
Elective Units (Group 4).
This training program is a representation of the qualification SFI30500 taken
from the Seafood Industry Training Package SFI00 which should be consulted for
full descriptions of requirements. SFI00 is accredited until 31/01/2003.
1. This qualification is the copyright of the Australian National Training
Authority. RTO's who wish to deliver this qualification must be registered by
their State accrediting body.
2. Futher information on this qualification is contained in the Seafood
Industry Training Package SFI00, available from Australian Training Products
Ltd, tel: (03) 9655 0600.
3. This qualification was entered on to the CMS by Challenger TAFE on 19
December 2000.
MINIMUM QUALIFICATION REQUIREMENTS = 21 UNITS
4 Common Industry Core Units (Group 1) plus
Minimum 3 of 5 Seafood Processing Qualification Stream - Core Units (Group 2) plus
14 Elective Units (Groups 3 & 4) of which a minimum of 7 must be selected from within the Seafood Processing Qualification Stream -
Work Options Electives (Group 3)
The other 5 elective units can be selected from within the Seafood Processing
qualification Stream Work Options (Group 3) and/or from the list of General
Elective Units (Group 4).
This training program is a representation of the qualification SFI30500 taken
from the Seafood Industry Training Package SFI00 which should be consulted for
full descriptions of requirements. SFI00 is accredited until 31/01/2003.
1. This qualification is the copyright of the Australian National Training
Authority. RTO's who wish to deliver this qualification must be registered by
their State accrediting body.
2. Futher information on this qualification is contained in the Seafood
Industry Training Package SFI00, available from Australian Training Products
Ltd, tel: (03) 9655 0600.
3. This qualification was entered on to the CMS by Challenger TAFE on 19
December 2000.
Entry Requirements
No information
Traineeships and Apprenticeships