Unit of competency Outline

Date retreived
22/07/2026 1:18 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.

Wholesale product

Wholesale product

Unit of competency
National Code
SFISAD301
State Code
OAR32
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
080501 - Sales
Original Release Date
21/10/2019
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to prepare and deliver wholesale seafood products. It includes the ability to communicate with the customer, select, prepare and weigh product, and, if necessary, consolidate other items to complete order, prepare invoices and deliver product. The unit applies to individuals who work under supervision to prepare and deliver orders at any wholesale outlet that sells seafood products. 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. Licences will be required for driving delivery vehicles and operating load-shifting equipment such as forklifts.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Communicate with customers
  • 1.1 Inform customers of current seafood product and market knowledge
  • 1.2 Record customer orders accurately and negotiate prices
  • 1.3 Handle complaints as required, sensitively, courteously and with discretion
2. Prepare order
  • 2.1 Select and fit personal protective equipment and ensure workplace, equipment and materials are clean and hygienic before preparing order
  • 2.2 Inspect required products for signs of spoilage, defects and parasites, and dispose of defective product after consultation with supervisor
  • 2.3 Prepare product according to customer specifications and food regulations
  • 2.4 Weigh product and record weight on appropriate form or invoice according to workplace procedures
  • 2.5 Package and label weighed items to ensure product remains at appropriate temperature and undamaged during transport
  • 2.6 Maintain identification and traceability of product on both packaged and unpackaged goods
3. Consolidate order
  • 3.1 Check off each order item against a picking slip or order list and consolidate into one order
  • 3.2 Complete invoice and documentation for the consolidated order according to workplace procedures
4. Transfer and deliver product
  • 4.1 Ensure product assigned to the customer at the workplace is signed by the customer
  • 4.2 Check delivery vehicle for cleanliness and serviceability
  • 4.3 Place consolidated order into the vehicle and check product to ensure temperature is maintained until delivery
  • 4.4 Operate and park delivery vehicle according to road and traffic legislation
  • 4.5 Deliver product safely to customer using the most appropriate route
  • 4.6 Check and keep documentation signed by customer accepting product
5. Return to workplace
  • 5.1 Forward documentation for seafood delivery to the appropriate personnel at the workplace
  • 5.2 Empty and clean delivery vehicle using cleaning chemicals and equipment safely and according to manufacturer instructions
  • 5.3 Use and maintain vehicle according to road and traffic legislation
  • 5.4 Complete logbook or other documentation according to workplace procedures on return
No information
No information
Replaces
State Code National Code Title Type
D9287 SFIDIST301C Wholesale product Unit of competency