Qualification Outline
22/07/2026 4:42 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 Processing
Certificate III in Seafood Processing
SFI30511
D623
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 represents the competencies relevant to people working in the seafood processing sector of the seafood industry.
The qualification will have application for people working:
for contract harvesting and on-farm processing companies
for wholesalers or retailers
in processing plants
on aquaculture farms 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:
advanced processing
calibration and maintenance of equipment and facilities
handling and slaughtering harvested stock
maintaining food safety and quality control procedures and policies
supervising or leading work teams.
Work may vary between enterprises.
Job role titles may include:
autonomous processor
leading or senior fish processor
process manager
supervisor
shift manager.
Schedule
Packaging Rules
A total of eighteen (18) units of competency must be achieved.- four (4) core units plus
- seven (7) seafood processing specialist elective units (Group A) plus
- seven (7) 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 four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to seafood processing and not duplicate units 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 Specialist 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 seven (7) 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 |
|---|---|---|---|
| S421 | SFI30504 | Certificate III in Seafood Industry (Seafood Processing) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BEI1 | SFI30319 | Certificate III in Seafood Post Harvest Operations | Qualification |
No information
Entry Requirements
Not Applicable
Traineeships and Apprenticeships