Unit of competency Outline

Date retreived
22/07/2026 1:48 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.

Work effectively in the seafood industry

Work effectively in the seafood industry

Unit of competency
National Code
SFIXSI201
State Code
OAR16
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
120505 - Work Practices Programmes
Original Release Date
21/10/2019
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to work in an effective and environmentally sustainable manner in the seafood industry. It includes the ability to identify environmental hazards and sustainable resources, be familiar with species, products and equipment, work productively, and identify own learning needs. The unit applies to individuals who perform a defined range of routine and predictable activities, individually or as part of a team or workgroup, in any sector of the seafood industry. 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. Participate in environmentally sustainable work practices
  • 1.1 Apply knowledge of environmental hazards and risks appropriate to own work area and level of responsibility
  • 1.2 Carry out activities according to key requirements of environmental legislation, regulations, procedures and codes of practice appropriate to the individual's work area and level of responsibility
  • 1.3 Identify and respond to environmental hazards and risks relevant to the specific work being undertaken
  • 1.4 Apply sustainable resource principles and practices consistent with the task and level of responsibility in all work activities
2. Apply knowledge of seafood species, products and equipment
  • 2.1 Recognise seafood species and products visually or from a verbal or written description in order to carry out routine activities for own workplace
  • 2.2 Recognise equipment and resources visually or from a verbal or written description in order to carry out routine work activities
3. Contribute to a productive work environment
  • 3.1 Carry out work consistent with workplace agreements, key statutory requirements and workplace policies and procedures
  • 3.2 Share information and skills relevant to work with co-workers
  • 3.3 Recognise problems and conflict, and resolve or refer to appropriate person
4. Manage own work
  • 4.1 Interpret and clarify work instructions that are received verbally or in written format
  • 4.2 Assess and prioritise workload within allocated timeframes and according to level of responsibility
  • 4.3 Communicate the need for additional support to improve performance to the appropriate person
  • 4.4 Undertake responsibilities and duties in a positive manner to promote cooperation within the workplace
5. Identify own learning needs, career options and support organisations within the seafood industry
  • 5.1 Identify key industry sectors and occupations within the seafood industry
  • 5.2 Identify career options and training opportunities within the workplace and seafood industry
  • 5.3 Consider own learning needs for future work and career aspirations in consultation with appropriate personnel
  • 5.4 Identify key seafood industry organisations able to provide advice to individuals and the workplace
No information
No information
Replaces
State Code National Code Title Type
D9168 SFICORE105B Work effectively in the seafood industry Unit of competency