Qualification Outline
22/07/2026 7:14 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 Post Harvest Operations
Certificate II in Seafood Post Harvest Operations
SFI20319
BEJ4
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 21/06/2019 | Current | Approved |
Description
This qualification reflects the role of individuals who work in the seafood processing or sales and distribution sectors of the seafood industry. In this role, these individuals undertake routine tasks such as fish preparation, packaging, storage, retail and distribution under the direction of a supervisor.
The environments in which these individuals work include:
aquaculture farms or fishout/put-and-take operations
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, biosecurity 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:- twelve (12) units of competency:
- five (5) core units, plus
- seven (7) 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 four (4) from the electives listed below
- up to three (3) from the electives listed below, or from any currently endorsed Training Package or accredited course.
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 |
| OAR09 | SFIXSI102 | Communicate in the seafood industry | 30 | Unit of competency |
| OAR14 | SFIXSI202 | Maintain the temperature of seafood | 10 | Unit of competency |
| OAR12 | SFIWHS201 | Meet workplace health and safety requirements | 20 | Unit of competency |
| OAR16 | SFIXSI201 | Work effectively in the seafood industry | 30 | Unit of competency |
2. Elective Units
At least four (4) 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 |
|---|---|---|---|
| D620 | SFI20611 | Certificate II in Seafood Industry (Sales and Distribution) | Qualification |
| D619 | SFI20511 | Certificate II in Seafood Processing | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships