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 Industry (Sales and Distribution)
Certificate II in Seafood Industry (Sales and Distribution)
SFI20611
D620
Replaced
Transition (Replaced)
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 4.00 | 06/03/2015 | Current | Transition (Replaced) |
| 3.00 | 20/08/2013 | Replaced | Approved |
Description
This qualification specifies the competencies relevant to people working in the sales and distribution sector of the seafood industry (wholesale and/or retail). 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 retail and wholesale work.
The qualification will have application for people working:
for seafood wholesalers, fish markets or retailers
for transport, storage and holding companies
on fishing dockside or aquaculture farm gate outlets 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:
handling and basic processing of seafood
packing, labelling, holding or storage and distribution
temperature control, including chilling, freezing and deep freezing
weighing, grading and quality control
wholesale or retail sales.
Work may vary between enterprises.
Job role titles may include:
factory hand
seafood or fish packer
seafood or fish seller
seafood or fish transporter
store person or assistant.
Schedule
Packaging Rules
A total of fifteen (15) units of competency must be achieved.- four (4) core units plus
- three (3) sales and distribution specialist elective units (Group A) plus
- eight (8) elective units that may be selected from a combination of:
- Group A sales and distribution 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 sales and distribution 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 Sales and Distibution Specialist Elective Units
Five (5) units to be completed.
The following group outlines one example of a training program for this qualification.
Please refer to the Training Package for the full details of available units
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D9255 | SFIPROC102C | Clean work area | 10 | Unit of competency |
| D4537 | FDFFS2001A | Implement the food safety program and procedures | 30 | Unit of competency |
| D9223 | SFIFISH209C | Maintain the temperature of seafood | 10 | Unit of competency |
| D9178 | SFIEMS201B | Participate in environmentally sustainable work practices | 20 | Unit of competency |
| D9285 | SFIDIST201C | Prepare, cook and retail seafood products | 30 | Unit of competency |
| D9286 | SFIDIST202C | Retail fresh, frozen and live seafood | 15 | Unit of competency |
| D4598 | FDFOP2010A | Work with temperature controlled stock | 30 | Unit of competency |
3. Group B Elective Units
Six (6) units to be completed.
The following group outlines one example of a training program for this qualification.
Please refer to the Training Package for the full details of available units.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S417 | SFI20604 | Certificate II in Seafood Industry (Seafood Sales and Distribution) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BEJ4 | SFI20319 | Certificate II in Seafood Post Harvest Operations | Qualification |
No information
Entry Requirements
Not Applicable
Traineeships and Apprenticeships