Download Seafood Industry (Aquaculture)

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SFI00 SEAFOOD INDUSTRY
TRAINING PACKAGE
Seafood Processing & Seafood Sales &
Distribution Streams

Qualification Stream: Aquaculture
SFI 1 01 00 Certificate I in the Seafood Industry (Aquaculture)
SFI 2 01 00 Certificate II in the Seafood Industry (Aquaculture)
SFI 3 01 00 Certificate III in the Seafood Industry (Aquaculture)
SFI 4 01 00 Certificate IV in the Seafood Industry (Aquaculture)
SFI 5 01 00 Diploma of the Seafood Industry (Aquaculture)
Qualification Stream: Fishing Operations
SFI 1 02 00 Certificate I in the Seafood Industry (Fishing Operations)
SFI 2 02 00 Certificate II in the Seafood Industry (Fishing Operations)
SFI 3 02 00 Certificate III in the Seafood Industry (Fishing Operations)
SFI 4 02 00 Certificate IV in the Seafood Industry (Fishing Operations)
SFI 5 02 00 Diploma of the Seafood Industry (Fishing Operations)
Qualification Stream: Fishing Charter Operations
SFI 3 03 00 Certificate III in the Seafood Industry (Fishing Charter Operations)
SFI 5 03 00 Diploma of the Seafood Industry (Fishing Charter Operations)
Qualification Stream: Fisheries Compliance
SFI 3 04 00 Certificate III in the Seafood Industry (Fisheries Compliance)
SFI 4 04 00 Certificate IV in the Seafood Industry (Fisheries Compliance)
SFI 5 04 00 Diploma of the Seafood Industry (Fisheries Compliance)
Qualification Stream: Seafood Processing
SFI 1 05 00 Certificate I in the Seafood Industry (Seafood Processing)
SFI 2 05 00 Certificate II in the Seafood Industry (Seafood Processing)
SFI 3 05 00 Certificate III in the Seafood Industry (Seafood Processing)
SFI 4 05 02 Certificate IV in the Seafood Industry (Seafood Processing)
SFI 5 05 02 Diploma of the Seafood Industry (Seafood Processing)
Qualification Stream: Seafood Sales and Distribution
SFI 2 06 00 Certificate II in the Seafood Industry (Seafood Sales and Distribution)
SFI 3 06 00 Certificate III in the Seafood Industry (Seafood Sales and Distribution)
SFI 4 06 00 Certificate IV in the Seafood Industry (Seafood Sales and Distribution)
The materials contained within this volume are part of the endorsed component of
SFI00, Seafood Industry Training Package. Endorsed by NTFC and agreed by Ministers
in February 2000. This Training Package is to be reviewed by 28 February 2003
© Australian National Training Authority (ANTA), 2002
Australian National Training Authority
Level 11, AMP Place
10 Eagle Street
BRISBANE, QLD 4000
Phone: [phone]
Fax: [phone]

All rights reserved. This work has been produced initially with the assistance of funding
provided by the Commonwealth Government through ANTA. This work is copyright, but
permission is given to teachers, trainers and assessors to make copies by photocopying or
other duplicating processes for use within their training organisation or in a workplace where
training is being conducted. This permission does not extend to the making of copies for use
outside the immediate training environment for which they are made, nor the making of
copies for hire or resale to third parties. For permission outside these guidelines, apply in
writing to the Australian National Training Authority.
This work is the result of wide consultations with many Australian industry participants
throughout Australia. Consequently, it is a collaborative view and does not necessarily
represent any specific body and no single body warrants its content or accepts liability.
Published by: Australian Training Products Ltd
Level 25, 150 Lonsdale St
Melbourne 3000
Phone: [phone] Fax: [phone]
www.atpl.net.au e-mail: [email protected]
First Published May, 2002
STOCKCODE: 6000010S
ISBN: 0 642 79801 X (set)
SFI00 Seafood Industry Training Package- Seafood Processing & Seafood Sales &
Distribution Streams - Volume 4 of 5
Printed for Australian Training Products Ltd by Mercury Printeam, Melbourne, Australia
AESharenet: P
Version 2.00
10/4/2002
IMPORTANT

Training packages are not static documents. Changes are made periodically to reflect the
latest industry practices.

Before commencing any form of training or assessment, you must ensure delivery is from the
current version of the Training Package.

To ensure you are complying with this requirement :
• Check the Print Version Number just below the copyright statement on the imprint pages
of your current Training Package.
• Access the ATP website (http://www.atpl.net.au) and check the latest Print Number.
• In cases where the Print Version Number is later than yours, the Print Version
Modification History in the Training Package sample on the ATP website will indicate the
changes that have been made.
The Modification History is also available on the website of the developer of the Training
Package: Seafood Training Australia http://www.seafoodtraining.com.au
The National Training Information Service (http://www.ntis.gov.au) also displays any
changes in Units of Competency and the packaging of qualifications.

MODIFICATION HISTORY – ENDORSED MATERIALS
Please refer to the National Training Information Service for the latest version of Units of Competency and Qualification

information (http://www.ntis.gov.au).
SFI00 Seafood Industry Training Package Sheet: 1 of 1
ersion ate of Release uthorisation: Comments
V D A
0
0 2/1/2000 NTFC Primary Release
1.
More flexible qualifications framework
Addition of 7 new units in Strategic Industry Leadership
Addition of Certificate IV and Diploma qualifications for the Seafood
Processing stream including 21 new units in Seafood Processing
0 Amendment of content in Evidence Guide for units SFISHIP302A and
0 10/4/2002 NTQC
2. SFISHIP404A
Minor revision in packaging of Certificates II and III in Fishing
Operations
Minor revision in packaging of Certificates II and III in Seafood Sales
and Distribution.

Forms control: All endorsed training packages will have a version number displayed on the imprint page of
every volume constituting that training package. Every training package will display an up-to-date copy of this
modification history form, to be placed immediately after the contents page of the first volume of the training
package. Comments on changes will only show sufficient detail to enable a user to identify the nature and
location of the change. Changes to training packages will generally be batched at quarterly intervals. This
modification history form will be included within any displayed sample of that training package and will
constitute all detail available to identify changes.

INDEX

SECTION 1 Introduction
1-1
SECTION 2 Qualifications Framework

Introduction 2-1
Qualification Stream: Aquaculture
2-8
SFI 1 01 00 Certificate I in the Seafood Industry (Aquaculture)
2-10
SFI 2 01 00 Certificate II in the Seafood Industry (Aquaculture)
2-14
SFI 3 01 00 Certificate III in the Seafood Industry (Aquaculture)
2-18
SFI 4 01 00 Certificate IV in the Seafood Industry (Aquaculture)
2-22
SFI 5 01 00 Diploma of the Seafood Industry (Aquaculture)
Qualification stream: Fishing operations
2-26
SFI 1 02 00 Certificate I in the Seafood Industry (Fishing Operations)
2-28
SFI 2 02 00 Certificate II in the Seafood Industry (Fishing Operations)
2-31
SFI 3 02 00 Certificate III in the Seafood Industry (Fishing Operations)
2-35
SFI 4 02 00 Certificate IV in the Seafood Industry (Fishing Operations)
2-39
SFI 5 02 00 Diploma of the Seafood Industry (Fishing Operations)
Qualification stream: Fishing charter operations
2-42
SFI 3 03 00 Certificate III in the Seafood Industry (Fishing Charter Operations)
2-45
SFI 5 03 00 Diploma of the Seafood Industry (Fishing Charter Operations)

Qualification stream: Fisheries compliance
2-48
SFI 3 04 00 Certificate III in the Seafood Industry (Fisheries Compliance)
2-51
SFI 4 04 00 Certificate IV in the Seafood Industry (Fisheries Compliance)
2-55
SFI 5 04 00 Diploma of the Seafood Industry (Fisheries Compliance)

Qualification stream: Seafood processing
2-59
SFI 1 05 00 Certificate I in the Seafood Industry (Seafood Processing)
2-61
SFI 2 05 00 Certificate II in the Seafood Industry (Seafood Processing)
2-64
SFI 3 05 00 Certificate III in the Seafood Industry (Seafood Processing)
2-68
SFI 4 05 02 Certificate IV in the Seafood Industry (Seafood Processing)
2-72
SFI 5 05 02 Diploma of the Seafood Industry (Seafood Processing)
© Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2.00 i
INDEX

Qualification stream: Seafood sales and distribution
2-76
SFI 2 06 00 Certificate II in the Seafood Industry (Seafood Sales and Distribution)
2-79
SFI 3 06 00 Certificate III in the Seafood Industry (Seafood Sales and Distribution)
2-83
SFI 4 06 00 Certificate IV in the Seafood Industry (Seafood Sales and Distribution)
SECTION 3 Assessment Guidelines
3-1
SECTION 4 Seafood Industry Competency Standards for Qualification
Streams: Seafood Processing and Seafood Sales and Distribution
SFICORE101A Apply basic food handling and safety practices 4-1
SFICORE102A Carry out work effectively in the seafood industry 4-7
SFICORE103A Communicate in the seafood industry 4-14
SFICORE104A Meet workplace health and safety requirements 4-19
SFIPROC101A Clean fish 4-25
SFIPROC102A Clean work area 4-29
SFIPROC103A Fillet fish and cut portions 4-34
SFIPROC104A Sharpen and work with knives 4-40
SFIPROC201A Head and peel crustaceans 4-44
SFIPROC202A Process squid, cuttlefish and octopus 4-50
SFIPROC203A Shuck molluscs 4-55
SFIPROC301A Boil crustaceans 4-61
SFIPROC302A Handle and pack sashimi-grade fish 4-67
SFIPROC303A Process crocodiles 4-71
SFIPROC401A Evaluate a batch of seafood 4-77
SFIPROC402A Maintain hygiene standards while servicing a food handling area 4-83
SFIPROC403A Follow basic food safety practices 4-88
SFIPROC404A Apply and monitor food safety requirements 4-93
SFIPROC405A Oversee the implementation of a food safety program in the workplace 4-98
SFIPROC406A Develop food safety programs 4-103
SFIPROC407A Conduct food safety audits 4-110
SFIPROC501A Manage seafood processing production unit/s 4-116
SFIPROC502A Produce technical reports on seafood processing systems 4-121
ii SFI00–to be reviewed by 28 Feb. 2003 Version 2.00 © Australian National Training Authority
INDEX

SFIPROC503A Analyse seafood packaging requirements 4 126
SFIPROC504A Design and manage a product recall 4 131
SFIPROC601A Establish costs and/or conditions for sale of seafood product 4 136
SFIPROC602A Plan and manage seafood and related product concept development 142
4
SFIPROC603A Develop & manage seafood and related product production trials 4 147
SFIPROC604A Plan and develop formulations and/or specifications for new seafood 152
product 4
SFIPROC606A Develop and implement energy control systems in seafood processing 157
environments 4
SFIPROC607A Prepare work instructions for new seafood processing tasks 4 161
SFIPROC608A Provide practical and/or commercial advice to seafood users 4 165
SFIPROC609A Monitor the seafood business environment to determine threats and 170
opportunities 4
SFIPROC610A Establish and manage effective external relationships 4 174
SFIPROC611A Participate in a media interview or presentation 4 178
SFIDIST201A Prepare, cook and retail seafood products 4 183
SFIDIST202A Retail fresh, frozen and live seafood 4 189
SFIDIST301A Wholesale product 4 195
SFIDIST401A Buy seafood product 4 201
SFIDIST501A Export product 4 206
SFIDIST502A Import product 4 212
SFISTOR201A Prepare and pack stock for live transport 4-218
SFISTOR202A Receive and distribute product 4-224
SFISTOR203A Assemble and load refrigerated product 4-229
SFISTOR301A Operate refrigerated storerooms 4-233
SFIAQUA202A Control pests, predators and diseases 4-239
SFIAQUA205A Feed stock 4-245
SFIAQUA206A Handle stock
4-251
SFIAQUA209A Manipulate stock culture environment
4-258
SFIAQUA213A Monitor stock and environmental conditions
4-264
SFIFISH209A Maintain the temperature of seafood
4-270
© Australian National Training Authority SFI00–to be reviewed by 28 Feb. 2003 Version 2.00 iii
INDEX
SFIOHS301A Implement OH&S policies and guidelines
4-275
SFILEAD01A Develop and promote industry knowledge
4-283
SFILEAD02A Shape strategic thinking
4-291
SFILEAD03A Cultivate productive working relationships
4-297
SFILEAD04A Plan and achieve change and results
4-303
SFILEAD05A Communicate with influence
4-310
SFILEAD06A Demonstrate personal drive and integrity
4-317
SFILEAD07A Provide corporate leadership
4-322
SECTION 5 Competency Standards in the Seafood Industry Training
Package
Seafood Industry Units 5-1
Pre-requisite Units 5-7
Imported Units 5-8

iv SFI00–to be reviewed by 28 Feb. 2003 Version 2.00 © Australian National Training Authority