Unit of competency Outline
Date retreived
22/07/2026 7:47 AM AWST
22/07/2026 7:47 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.
Work effectively in the seafood industry
Work effectively in the seafood industry
Unit of competency
National Code
SFICORE105B
SFICORE105B
State Code
D9168
D9168
TGA Status
Replaced
Replaced
DTWD Status
Transition (Replaced)
Transition (Replaced)
State Implementation and Classification
Approved Date
13/10/2014
Field of Education
120505 - Work Practices Programmes
Original Release Date
13/10/2014
Nominal Hours
30
Description
This unit of competency involves working in an effective and environmentally sustainable manner in the seafood industry. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Participate in environmentally sustainable practices
- 1.1. Knowledge of environmentalhazards and risks and ecologically sustainable development (ESD) is appropriate to the individual's work area and level of responsibility.
- 1.2. Work activities conform to relevant environmental legislation, regulations, procedures and codes of practice appropriate to the individual's work area and level of responsibility.
- 1.3. Environmental hazards and risks relevant to the specific work being undertaken are identified and responded to, as required.
- 1.4. Sustainable resource principles and practices that are consistent with the task and level of responsibility employed in all work activities.
2. Apply knowledge of seafood species, products and equipment
- 2.1. Seafood species and products handled in the enterprise, relevant sector, work area or geographic area are recognised either visually or from a verbal/written description.
- 2.2. Equipment and resources required for the individual's work are identified either visually or from a verbal/written description.
3. Contribute to a productive work environment
- 3.1. Work is consistent with workplace agreements and legislative requirements related to access and equity, equal employment opportunity and workplace harassment.
- 3.2. Workplace policies and procedures, including those concerned with security, confidentiality and reporting are followed.
- 3.3. Information and skills relevant to work are shared with co-workers.
- 3.4. Problems and conflict are recognised and resolved or referred to appropriate person.
4. Manage own work
- 4.1. Work instructions, written and/or oral, are interpreted correctly and confirmation sought if inconsistencies are noted.
- 4.2. Workload is assessed and prioritised within allocated timeframes and according to level of responsibility.
- 4.3. Need for additional support to improve performance, if required, is communicated clearly to the appropriate person.
- 4.4. Responsibilities and duties are undertaken 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. Key industry sectors and occupations are identified.
- 5.2. Career options and training opportunities within the enterprise and seafood industry are identified.
- 5.3. Steps are taken, in consultation with appropriate personnel, to identify own learning needs for future work requirements and career aspirations.
- 5.4. Key seafood industry organisations able to provide advice to individuals and the enterprise are identified.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Relevant government regulations, licensing and other compliance requirements may include:
biodiversity and genetically modified organisms
biosecurity, translocation and quarantine
Australian Quarantine Inspection Service (AQIS) and other import requirements
business or workplace operations, policies and practices
correct marketing names and labelling
ESD principles, environmental hazard identification, risk assessment and control
fisheries or aquaculture regulations, permits and licences
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody
health and welfare of aquatic animals
Indigenous land rights and cultural activities, including fishing by traditional methods
maritime and occupational diving operations, safety at sea and pollution control.
Environmental hazards and risks may include:
adverse weather conditions
by-catch
contaminants or sources of cross-contamination
handling and disposal of waste
handling and storage of hazardous goods
individual actions that impact on seafood supply chain
overfeeding.
ESD may include:
applying animal welfare ethics and procedures
controlling effluents, chemical residues, contaminants, wastes and pollution
controlling weeds, pests, predators and diseases, and stock health maintenance
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection
minimising noise, dust, light or odour emissions
reducing emissions of greenhouse gases
reducing use of non-renewable resources
reducing energy use
reducing interactions with native and protected flora and fauna, marine or land parks or areas
reducing live cultured or held organisms from escaping into environment
undertaking environmental hazard identification, risk assessment and control
undertaking facility quarantine, biosecurity and translocation of livestock and genetic material
using and recycling of water, and maintaining water quality.
Environmental procedures may include:
enterprise standard operating procedures (SOPs)
food safety
handling
industry codes of practice
legal or regulatory requirements
personal hygiene
processing
storage
transportation.
Responded to may include:
dealing with risk or incident
emergency response or action
recording or logging details
reporting.
Species and products may include:
crustaceans
fish and related products (e.g. roe)
live or dead
miscellaneous invertebrates
reptiles and related products (e.g. skins)
seaweed or algae
shellfish and related products (e.g. pearls).
Equipment and resources may include:
agricultural or farm machinery and equipment
fishing gear
manufacturing or processing machinery and equipment
other relevant equipment
packing and storage equipment and containers
personal protective equipment (PPE)
retail equipment
vessels.
Key industry sectors may include:
aquaculture, including ornamentals
fisheries compliance
fishing, including fishing charter operations
post-harvest:
processing
transport and distribution
wholesale and retail
vessel operations.
Appropriate personnel may include:
human resources personnel
manager
mentor
peers or colleagues
supervisor
training provider or adviser.
Key seafood industry organisations may include:
cooperatives and marketing bodies
government departments
other relevant organisations
professional and industry bodies, such as Seafood Services Australia, National Aquaculture Council and AgriFood Skills Australia
statutory authorities, such as the Fisheries Research and Development Corporation
unions and associations.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Relevant government regulations, licensing and other compliance requirements may include:
biodiversity and genetically modified organisms
biosecurity, translocation and quarantine
Australian Quarantine Inspection Service (AQIS) and other import requirements
business or workplace operations, policies and practices
correct marketing names and labelling
ESD principles, environmental hazard identification, risk assessment and control
fisheries or aquaculture regulations, permits and licences
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody
health and welfare of aquatic animals
Indigenous land rights and cultural activities, including fishing by traditional methods
maritime and occupational diving operations, safety at sea and pollution control.
Environmental hazards and risks may include:
adverse weather conditions
by-catch
contaminants or sources of cross-contamination
handling and disposal of waste
handling and storage of hazardous goods
individual actions that impact on seafood supply chain
overfeeding.
ESD may include:
applying animal welfare ethics and procedures
controlling effluents, chemical residues, contaminants, wastes and pollution
controlling weeds, pests, predators and diseases, and stock health maintenance
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
maintaining biodiversity by sustainable fisheries or broodstock/seedstock collection
minimising noise, dust, light or odour emissions
reducing emissions of greenhouse gases
reducing use of non-renewable resources
reducing energy use
reducing interactions with native and protected flora and fauna, marine or land parks or areas
reducing live cultured or held organisms from escaping into environment
undertaking environmental hazard identification, risk assessment and control
undertaking facility quarantine, biosecurity and translocation of livestock and genetic material
using and recycling of water, and maintaining water quality.
Environmental procedures may include:
enterprise standard operating procedures (SOPs)
food safety
handling
industry codes of practice
legal or regulatory requirements
personal hygiene
processing
storage
transportation.
Responded to may include:
dealing with risk or incident
emergency response or action
recording or logging details
reporting.
Species and products may include:
crustaceans
fish and related products (e.g. roe)
live or dead
miscellaneous invertebrates
reptiles and related products (e.g. skins)
seaweed or algae
shellfish and related products (e.g. pearls).
Equipment and resources may include:
agricultural or farm machinery and equipment
fishing gear
manufacturing or processing machinery and equipment
other relevant equipment
packing and storage equipment and containers
personal protective equipment (PPE)
retail equipment
vessels.
Key industry sectors may include:
aquaculture, including ornamentals
fisheries compliance
fishing, including fishing charter operations
post-harvest:
processing
transport and distribution
wholesale and retail
vessel operations.
Appropriate personnel may include:
human resources personnel
manager
mentor
peers or colleagues
supervisor
training provider or adviser.
Key seafood industry organisations may include:
cooperatives and marketing bodies
government departments
other relevant organisations
professional and industry bodies, such as Seafood Services Australia, National Aquaculture Council and AgriFood Skills Australia
statutory authorities, such as the Fisheries Research and Development Corporation
unions and associations.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment evidence required to demonstrate competence in this unit
Assessment must confirm the ability to:
complete work according to enterprise and other requirements, including relevant codes of practice, legislative requirements and workplace agreements
comply with environmental requirements when completing work tasks to minimise hazards and risks to the environment
identify a range of equipment and resources relevant to work function
identify a range of species and seafood/aquatic products relevant to the enterprise, sector or geographic area.
Assessment must confirm knowledge of:
individual job tasks, rights and responsibilities
species, seafood/aquatic products relevant to the enterprise, sector or geographic area
relevant environmental management procedures, legal and regulatory requirements and codes of practice for the industry sector
the seafood supply chain in the industry or sector
the use and names of relevant equipment and resources.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.
Resources may include relevant documentation, such as:
enterprise SOPs and food safety plans, where relevant
legal and regulatory requirements
industry codes of practice
sources of training and career information.
Method of assessment
The following assessment methods are suggested:
observation of work activities
practical exercises
project work
third-party or collaborative assessment
written or oral short-answer testing.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment evidence required to demonstrate competence in this unit
Assessment must confirm the ability to:
complete work according to enterprise and other requirements, including relevant codes of practice, legislative requirements and workplace agreements
comply with environmental requirements when completing work tasks to minimise hazards and risks to the environment
identify a range of equipment and resources relevant to work function
identify a range of species and seafood/aquatic products relevant to the enterprise, sector or geographic area.
Assessment must confirm knowledge of:
individual job tasks, rights and responsibilities
species, seafood/aquatic products relevant to the enterprise, sector or geographic area
relevant environmental management procedures, legal and regulatory requirements and codes of practice for the industry sector
the seafood supply chain in the industry or sector
the use and names of relevant equipment and resources.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.
Resources may include relevant documentation, such as:
enterprise SOPs and food safety plans, where relevant
legal and regulatory requirements
industry codes of practice
sources of training and career information.
Method of assessment
The following assessment methods are suggested:
observation of work activities
practical exercises
project work
third-party or collaborative assessment
written or oral short-answer testing.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S4142 | SFICORE105A | Work effectively in the seafood industry | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAR16 | SFIXSI201 | Work effectively in the seafood industry | Unit of competency |