Unit of competency Outline
Date retreived
22/07/2026 6:41 AM AWST
22/07/2026 6:41 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.
Handle and pack sashimi-grade fish
Handle and pack sashimi-grade fish
Unit of competency
National Code
SFIPRO302
SFIPRO302
State Code
OAR41
OAR41
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
21/10/2019
Nominal Hours
15
Description
This unit of competency describes the skills and knowledge required to handle and pack sashimi-grade fish. It includes the ability to handle fish individually with special care to ensure that the flesh is suitable for slicing as sashimi.The unit applies to individuals who handle sashimi-grade fish for domestic and export trade in a fish processing facility.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Receive fish
- 1.1 Check received sashimi-grade fish for damage or bend
- 1.2 Store fish under chilled, hygienic conditions to prevent damage
2. Grade fish
- 2.1 Inspect and set aside fish that show signs of diseases and parasites
- 2.2 Grade selected fish by visual inspection according to sashimi-grade criteria and workplace procedures
- 2.3 Set aside fish that fail to meet sashimi-grade criteria for other uses or markets
3. Wipe and chill fish
- 3.1 Wipe clean sashimi-grade fish of any slime
- 3.2 Remove any ice within the body cavity and replace with potable ice sealed in plastic bags to ensure that the temperature of the fish meets food regulations
4. Pack fish
- 4.1 Weigh, pack and label cleaned fish for transport to meet the workplace and regulatory requirements of the transport company, domestic customer or the importing country
- 4.2 Maintain identification and traceability of product according to workplace food safety program
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9261 | SFIPROC302C | Handle and pack sashimi-grade fish | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BEI1 | SFI30319 | Certificate III in Seafood Post Harvest Operations | Qualification |