Unit of competency Outline

Date retreived
22/07/2026 5:39 AM AWST

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Apply basic seafood handling and safety practices

Apply basic seafood handling and safety practices

Unit of competency
National Code
SFIXSI101
State Code
OAR11
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
21/06/2019
View on TGA
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
110111 - Food Hygiene
Original Release Date
21/10/2019
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to handle and store seafood and aquatic products according to workplace requirements and the food safety program. The unit applies to individuals who handle and store seafood products destined for human consumption across all seafood industry sectors, with the exception of pearls or ornamentals.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. Identify hazards and risks to seafood and aquatic products
  • 1.1 Identify and assess key food safety hazards and risks associated with the individual work area or area of responsibility according to workplace procedures
  • 1.2 Report and control hazards and risks according to workplace procedures
2. Follow hygiene standards and practices
  • 2.1 Maintain personal, place and product hygiene according to workplace procedures
  • 2.2 Maintain the workplace in a clean and tidy condition according to food safety and workplace health and safety procedures
3. Handle and store seafood and aquatic products
  • 3.1 Handle and store seafood and aquatic products in a manner that avoids damage, meets hygiene standards, avoids contamination and maintains the quality of the product
  • 3.2 Store seafood and aquatic products at the temperature required to safely maintain the product in optimal condition and freshness
4. Follow the workplace food safety program
  • 4.1 Ensure all work activities conform to the requirements of the approved workplace food safety program
  • 4.2 Identify, evaluate, report, control and monitor areas of risk in the work area within the workplace
  • 4.3 Take corrective actions within the scope of responsibilities to minimise risk according to the workplace food safety program
  • 4.4 Report risks beyond control to the appropriate personnel
  • 4.5 Complete records according to workplace requirements and work responsibility
No information
No information
Replaces
State Code National Code Title Type
D9166 SFICORE101C Apply basic food handling and safety practices Unit of competency