Unit of competency Outline

Date retreived
23/07/2026 6:46 PM 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.

Develop and provide information about seafood product

Develop and provide information about seafood product

Unit of competency
National Code
SFISAD404
State Code
OAR28
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
080505 - Marketing
Original Release Date
21/10/2019
Nominal Hours
35
Description
This unit of competency describes the skills and knowledge to develop and deliver information about seafood product using the appropriate communication tools. It requires the ability to analyse existing product information, develop communication tools, deliver specific information and review for improvements.The unit applies to individuals who develop and communicate information content about seafood products for seafood cooperative, wholesale or retail outlets.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Analyse existing product information
  • 1.1 Source product information from a range of resources
  • 1.2 Collate and summarise information relevant to the seafood product
  • 1.3 Analyse and select appropriate communication tools for delivering product information
2. Develop a strategy for communicating seafood information
  • 2.1 Develop and present the seafood information and communication concept to senior personnel for feedback
  • 2.2 Develop seafood information communication tools based on approved concept
3. Deliver a range of seafood product information
  • 3.1 Convey sustainability credentials, including certification of the species, fishery or farming procedures
  • 3.2 Communicate provenance of the product and fishing and/or farming methods
  • 3.3 Describe handling, storage, preparation and recommended cooking techniques for the product
  • 3.4 Explain health benefits and nutritional information of the product
  • 3.5 Explain product comparisons against other products
  • 3.6 Ensure seafood product information is effectively presented and complies with food legislative requirements, and forward to senior personnel
4. Seek feedback and implement improvements
  • 4.1 Seek feedback on the quality of information through a range of evaluation methods
  • 4.2 Collate, summarise and present feedback data and recommendations to senior personnel in the required format
  • 4.3 Implement improvements based on approval from senior personnel
No information
No information
No information
State Code National Code Title Type
BEI3 SFI40219 Certificate IV in Seafood Post Harvest Operations Qualification