Seafood Post Harvest Project

Menu: Click across the green arrows to view active and completed project stages. Consultation takes place at every stage of the project.

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This project will review qualifications, skill sets and units of competency from the SFI11 Seafood Industry Training Package to reflect changing industry skills requirements. A focus of the project will be to determine trends and address training development needs within the aquaculture and wild catch post harvest sector, so that qualifications are relevant to the industry.This project is carried out at the same time as the Aquaculture, Fishing Operations & Biosecurity Project.The Industry Skills Committee (AISC) approved a Case for Change and issued an Activity Order for this project. The Case for Change can be downloaded via the link below. Skills Impact and the Aquaculture and Wild Catch Industry Reference Committee (IRC) will manage this project, consistent with the 2012 Standards for Training Package Development.

Download the Case for Change for Seafood Post Harvest

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Project Scope

This project will review 8 qualifications, 1 skill set and approximately 49 units of competency within the SFI Seafood Industry Training Package, so that all job functions are accurately described, with appropriate current knowledge and skill needs. A focus of this project will be to incorporate skills to address changes in distribution, processing, storage, fishing and environmental management.Scroll down to view the qualifications, skill set and units that will be reviewed in this project, and the various job roles and skilled activities they cover.Changes in technology, legislative and regulatory and market demands have seen a number of changes in how seafood is processed and sold. Organisations with dual operations (processors and retails/wholesalers) have been leading the discussions to rationalise qualifications, ensuring flexibility.As part of the review process, documents will be updated to meet 2012 Standards for Training Packages and to address the Council of Australian Governments' reforms. Qualifications and units with low enrolments now need to be checked if they are meeting industry needs. These items will initially appear under the heading of low use units/qualifications that may be subject to deletion. If there is a need for these units, please provide comment explaining why and also any views you may have as to why there are so few enrolments (see below). Where gaps are identified, additional units may be developed.This project is being carried out at the same time as the Aquaculture, Fishing Operations & Biosecurity Project.

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Aquaculture & Wild Catch’ as your industry of interest on the subscription form.

Relevant Occupations

Seafood/fish processor
Factory Hand
Process worker
Seafood/fish packer
Seafood/fish seller
Seafood/fish transporter
Store person/assistant/manager
Team leader
Compliance manager
Marketing manager
New technology/automation specialist.

Key deliverables

Functional analysis of occupations relevant to aquaculture, fishing operations, diving, biosecurity and environmental management.
Review and improvement of 8 qualifications, 49 units of competency and skill set
Where gaps are identified up to new units, qualifications and/or skills sets may be developed
Review and possible deletion of identified qualifications, units of competency and skill sets

Timeline

Please register you interest to be informed at each project stage and receive details of workshops and consultations.January - February 2018 Initial scopingMarch - April 2018 Workforce Functional Analysis Meetings (to identify job roles and functions within the Seafood Industry)May - June 2018 Subject Matter Expert Consultations Development of draft qualifications, skill set and unitsJuly - August 2018 National public consultation of draft qualifications, skill set and units (Including workshops around Australia)October 2018 National public validation of draft qualifications, skill set and unitsNovember 2018 Finalisation of Training Package components AISC submission

Stakeholder Consultation Process

On behalf of the IRC we have identified a list of key stakeholder organisations in this project. Skills Impact will ensure contact is made with each of these organisations during the development of this project to seek their involvement and their views on the draft qualifications, skill set and units.If you are aware of an organisation that you think should be involved, please contact the project team to ensure they are contacted by us.Of course, all and any interested industry participants are encouraged to engage in the consultation of this project, when the draft qualifications, skill sets and units are available for feedback via this webpage and workshops that take place around Australia. Consultation is not limited to the organisations on this list. This list simply helps us to identify those organisations that, because of their industry role, size or specialty, are likely to have a key interest in the development and outcomes of this project.

Project Team

Michelle Ingley-Smith	Industry Facilitation Manager, Skills Impact [email protected]
Rebecca Ford	Industry Skills Standards Specialist, Skills Impact [email protected]
Lina Robinson	Skills Development Specialist

Subject Matter Experts

Subject Matter Experts will be drawn on throughout this project to help review and draft the revised units, skill sets and qualifications.If you are interested in applying to be a subject matter expert and are able to volunteer your time to this project, please email details of your expertise to [email protected]

Documents We Are Seeking Feedback On

Below is a list of the current and existing qualifications, skill set and units that will be reviewed as part of this project. Use the links below to view the components on Training.gov.au.In preparation for the review of the Seafood Post Harvest components, we invite you to provide your input on the current qualifications, skill set and units. We would like to know what changes or updates should be made to the components so that they meet the skills needs of the industry. In particular, we are seeking feedback about the units that are subject to deletion. If there is a need for these units, please provide comment explaining why and also any views you may have as to why there are so few enrolments.Your feedback will help us in drafting the revised qualifications, skill set and units.To provide feedback, please use our feedback form. Alternatively, you can email Rebecca Ford [email protected].

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Subject Matter Experts are currently being consulted to draft the revised qualifications, skill sets and units of competency. Meetings with these experts are taking place to address feedback that was received during the Workforce Functional Analysis workshops, as well as other feedback that was received in the early 'Project Plan' stage of this project.The Workforce Functional Analysis workshops were held during March and April, with people who work directly in the Seafood Industry. These hands on workshops consisted of Q&A sessions and activities to help identify the various job roles and tasks that exist within the seafood industry. Site visits were also undertaken to observe these job roles in workplaces.Please feel welcome to continue to provide feedback about the current and existing qualifications, skill set and units that will be revised in this project. Scroll down to view the qualifications, skill set and units that will be reviewed in this project, and the various job roles and skilled activities they cover.Public consultation workshops - Registrations open!Thank you to those stakeholders that have been involved and provided feedback and advice so far. The revised draft qualifications, skill sets and units will be made available on this webpage for public consideration and feedback from July – August 2018 (under the 'Drafts Available' menu above). Face-to-face consultation workshops will also take place, across states and territories, with six webinars planned for those unable to attend in person. Registrations for these workshops are now open. Please feel free to register for a workshop near you or a webinar by clicking the corresponding link.

Face-to-Face Consultation Workshops

18 Jul 18, 9:30 - 12:30 – Melbourne, VIC – register here20 Jul 18, 10:30 - 13:30 – Adelaide, SA – register here24 Jul 18, 10:00 - 13:00 – Darwin, NT – register here26 Jul 18, 9:00 - 12:00 – Perth, WA – register here2 Aug 18, 10:00 - 13:00 – Sydney, NSW – register here3 Aug 18, 10:00 - 13:00 – Coffs Harbour, NSW – register here7 Aug 18, 9:00 - 12:00 – Brisbane, QLD – register here8 Aug 18, 9:00 - 12:00 – Townsville, QLD – register here10 Aug 18, 10:30 - 13:30 – Hobart, TAS – register here

Consultation Webinars

27 Jul 18, 11:00 AEST – Webinar – register here27 Jul 18, 14:00 AEST – Webinar – register here9 Aug 18, 11:00 AEST – Webinar – register here9 Aug 18, 14:00 AEST – Webinar – register here13 Aug 18, 11:00 AEST – Webinar – register here13 Aug 18, 14:00 AEST – Webinar – register here

Provide your feedback on existing components

Units subject to deletion

Qualifications

Skill Set

SFISS00010 Fish Processor Induction Skill Set

Units - Aquaculture

SFIAQUA205C Feed stock SFIAQUA206C Handle stock SFIAQUA216B Harvest cultured or held stock

Units - Core

Unit - Fishing Operations

SFIFISH209C Maintain the temperature of seafood

Units - Seafood Industry (sales and distribution)

SFIDIST201C Prepare cook and retail seafood products SFIDIST202C Retail fresh frozen and live seafood SFIDIST301C Wholesale product SFIDIST401C Buy seafood product

Units - Seafood Processing

Units - Seafood Storage

Register your interest in the project

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Thank you to all those who provided feedback on the revised qualifications, skill sets and units of competency. The drafts were made available on the Skills Impact website for broad stakeholder review from 20 July – 19 August 2018.Feedback was sought on whether the draft documents reflect current industry skills standards, knowledge and practices and whether all job functions are accurately described. Feedback will inform the work on the final drafts which will be available for industry validation in September 2018.They have been reviewed and updated to incorporate skills to address changes in distribution, processing, storage, fishing and environmental management.

Summary of consultation

Feedback on the draft documents was collected via the online feedback hub, face-to-face consultation workshops and webinars. To view the draft documents, including comments that were made on them from people using the feedback hub, please click on the expandable document menus below.The draft qualifications, skill sets and units have been drafted in consultation with Subject Matter Experts. They have considered feedback that was received out of Workforce Functional Analysis workshops in March and April. People working directly in the Seafood Industry participated and provided information on the skills and knowledge required for job roles and tasks. Site visits were undertaken to observe these job roles in workplaces. Thank you to those who provided feedback during these activities.

Qualifications

The total number of units for each qualification has been reduced by removing the same core units (or ‘nesting’ of units) that appeared across all qualifications.The number of imported units from other training packages has increased to allow greater flexibility in qualifications, to enable application in different contexts and to meet the diversity of individuals and organisational needs.The Diploma of Seafood Processing is proposed for deletion due to the lack of job outcomes at this level. There has also been a lack of enrolments in the last three years or more.Content from the SFI20611 Certificate II in Seafood Industry (Sales and Distribution) is proposed to be covered under the following revised qualifications:

SFI20518 Certificate II in Seafood processing
SFI30518 Certificate III in Seafood processing

SFI20518 Certificate II in Seafood processing	View qualification
SFI30518 Certificate III in Seafood processing	View qualification
SFI40518 Certificate IV in Seafood Processing	View qualification

Alternatively, you can provide validation by emailing your feedback to [email protected]The draft documents can be downloaded in Microsoft Word format by clicking here.

Skill Sets

SFISSOXXX Fish Processor Induction Skill Set	View skill set
SFISSOXXX Aquatic Biosecurity Skill Set *New*	View skill set

Alternatively, you can provide validation by emailing your feedback to [email protected]The draft documents can be downloaded in Microsoft Word format by clicking here.

Units of Competency

All units have been reviewed to ensure current practice and terminology, and that skill complexity is appropriately aligned to its qualification’s Australian Qualifications Framework (AQF) level.All units have transitioned to comply with the Standards for Training Packages:

Simplified to only include what is essential and required
Delivery advice now appears in an implementation guide
Description of essential foundation skills
Assessments strengthened to state frequency, volume and type of evidence required
Language reviewed for clarity

All prerequisites have also been removed.New units have been developed to address the following skills gaps:

Biosecurity control
Specialist skills addressing advanced aquaculture practices and technologies

Seafood Industry (Sales and Distribution) (SAD)

SFISAD201 Prepare, cook and retail seafood products	View unit
SFISAD202 Retail seafood	View unit
SFISAD301 Wholesale product	View unit
SFISAD401 Buy seafood product	View unit
SFISAD402 Analyse domestic seafood market opportunities *New*	View unit
SFISAD403 Analyse international seafood market opportunities *New*	View unit
SFISAD404 Develop and provide information about seafood product *New*	View unit

Alternatively, you can email your feedback to [email protected]The draft documents can be downloaded in Microsoft Word format by clicking here.

Seafood Processing (PRO)

SFIPRO101 Clean fish	View unit
SFIPRO102 Clean work area	View unit
SFIPRO105 Fillet fish and prepare portions	View unit
SFIPRO106 Work with knives	View unit
SFIPRO203 Shuck molluscs	View unit
SFIPRO301 Monitor hygiene and sanitation requirements *New*	View unit
SFIPRO302 Handle and pack sashimi-grade fish	View unit
SFIPRO401 Evaluate a batch of seafood	View unit
SFIPRO404 Manage a product recall	View unit
SFIPRO505 Develop and implement a seafood waste utilisation strategy *New*	View unit

Alternatively, you can email your feedback to [email protected]The draft documents can be downloaded in Microsoft Word format by clicking here.

Seafood Storage (STR)

SFISTR202 Receive and distribute product	View unit
SFISTR203 Assemble and load refrigerated product	View unit
SFISTR204 Prepare, pack and dispatch stock for live transport	View unit
SFISTR205 Prepare, pack and dispatch non-live product	View unit
SFISTR301 Operate refrigerated storerooms	View unit
SFISTR302 Supervise storage of temperature controlled stock *New*	View unit

Alternatively, you can email your feedback to [email protected]The draft documents can be downloaded in Microsoft Word format by clicking here.

Cross Sector (XSI)

SFIXSI101 Apply basic seafood handling and safety practices	View unit
SFIXSI205 Work effectively in the seafood industry	View unit
SFIXSI209 Maintain the temperature of seafood	View unit
SFIXSI402 Act to prevent interaction with protected species	View unit
SFIXSI611 Participate in a media interview or presentation	View unit

Alternatively, you can email your feedback to [email protected]The draft documents can be downloaded in Microsoft Word format by clicking here.

Units proposed for deletion

Units proposed for deletion due to duplication

After review of the units, the following units of competency are being proposed for deletion due to duplication of content that can be delivered with existing units from other Training Packages.Click here to read more.

Unit proposed for deletion	Proposed replacement unit
SFICORE103C Communicate in the seafood industry	BSBCMM201 Communicate in the workplace
SFICORE106B Meet workplace OHS requirements	BSBWHS201 Contribute to health and safety of self and others
SFIOHS301C Implement OHS policies and guidelines	BSBWHS401 Implement and monitor WHS policies, procedures and programs to meet legislative requirements
SFIEMS201B Participate in environmentally sustainable work practices	BSBSUS201 Participate in environmentally sustainable work practices
SFIEMS301B Implement and monitor environmentally sustainable work practices	BSBSUS401 Implement and monitor environmentally sustainable work practices
SFIEMS501B Develop workplace policy for sustainability	BSBSUS501 Implement and monitor environmentally sustainable work practices
SFIPROC404C Apply and monitor food safety requirements	FBPFSY4001 Supervise and maintain a food safety plan (pending AISC endorsement as part of the Food Science and Technology Project)
SFIPROC405C Oversee the implementation of a food safety program in the workplace
SFIPROC407C Conduct internal food safety audits	HLTFSE008 Conduct internal food safety audits

Units proposed for deletion due to low enrolments

The following units of competency are being proposed for deletion due to no or very low enrolments, over the past 3 years.To read more, click here.CrocodilesSFIAQUA212C Work with crocodiles SFIPROC305B Slaughter and process crocodilesSeafood Industry (Sales and Distribution) SFIDIST501C Export product SFIDIST502C Import productSeafood Processing SFIPROC201C Head and peel crustaceans SFIPROC202C Process squid cuttlefish and octopus SFIPROC304B Boil and pack crustaceans SFIPROC402C Maintain hygiene standards while servicing a food handling area SFIPROC403C Follow basic food safety practices SFIPROC406C Develop food safety programs SFIPROC501C Manage seafood processing production units SFIPROC502C Produce technical reports on seafood processing systems SFIPROC503C Analyse seafood packaging requirements SFIPROC601C Establish costs and or conditions for sale of seafood product SFIPROC602C Plan and manage seafood and related product concept development SFIPROC603C Develop and manage seafood and related product production trials SFIPROC604C Plan and develop formulations and or specifications for new seafood product SFIPROC606C Develop and implement energy control systems in seafood processing environments SFIPROC607C Prepare work instructions for new seafood processing tasks SFIPROC608C Provide practical and or commercial advice to seafood users SFIPROC609C Monitor the seafood business environment to determine threats and opportunities SFIPROC610C Establish and manage effective external relationshipsAquaculture OperationsSFIAQUA401C Develop and implement a stock health program SFIAQUA402C Coordinate construction or installation of stock culture, holding and farm structures SFIAQUA404C Operate hatchery SFIAQUA406C Seed and harvest round pearls SFIAQUA409B Implement, monitor and review stock production SFIAQUA410B Implement a program to operate, maintain or upgrade a system comprising high technology water treatment components SFIAQUA411A Manage water quality and environmental monitoring in enclosed systems SFIAQUA510B Select, plan or design a system or facility utilising high technology water treatment componentsDivingSFIDIVE314A Perform compression chamber diving operationsFishing OperationsSFIFISH205C Maintain, prepare, deploy and retrieve drop lines and long lines to land catch SFIFISH208C Maintain, prepare, deploy and retrieve purse seines to land catch SFIFISH211A Provide support for diving operations SFIFISH214B Contribute to at-sea processing of seafood SFIFISH309B Construct nets and customise design SFIFISH402C Manage and control fishing operationsVessel OperationsSFIFCHA301C Develop information and advice on fishing charter trips SFIFCHA302C Operate an inshore day charter SFIFCHA501C Plan and manage extended fishing charter trips SFISHIP202C Contribute to safe navigation SFISHIP205C Maintain marine plant SFISHIP208C Operate low powered diesel enginesManagementSFIEMS401B Conduct an internal audit of an environmental management system SFILEAD401B Develop and promote knowledge of the industry sector SFILEAD402B Negotiate effectively for the sector SFILEAD403B Demonstrate commitment and professionalism SFILEAD407A Provide expert information to a resource management group SFILEAD408A Analyse information to develop strategic seafood management options SFILEAD409A Negotiate collective outcomes within the resource management group process SFILEAD501C Develop and promote industry knowledge SFILEAD502C Shape strategic thinking SFILEAD503C Cultivate productive working relationships SFILEAD504C Plan and achieve change and results SFILEAD505C Communicate with influence SFILEAD506C Demonstrate personal drive and integrity SFILEAD507C Provide corporate leadershipObservationSFIOBSV301B Monitor and record fishing operations SFIOBSV303B Collect routine fishery management data SFIOBSV304B Analyse and report onboard observationsHealth and safetySFIOHS501C Establish and maintain the enterprise OHS program

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select 'Aquaculture & Wild Catch' as your industry of interest on the subscription form.

Subscribe to the newsletter

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Thank you to those who participated in the validation process for the final draft qualifications, skill sets and units of competency. The final drafts were made available on the Skills Impact website from 27 September – 30 November 2018, after the Australian Industry Skills Committee (AISC) granted an extension to the initial 10 October deadline. The final drafts will shortly progress through to the Finalisation stage of the project which includes quality assurance of the documents and review and feedback from the State/Territory Training Authorities. They will then be forwarded to the Aquaculture & Wild Catch Industry Reference Committee (IRC) for consideration and sign off, before being submitted to the Australian Industry and Skills Committee (AISC) to consider and approve for publication on training.gov.au.Validation means checking and confirming that the documents are logical and factually accurate. They have been improved so that the final draft qualifications, skill sets and units accurately reflect the current industry skills standards and practices and so that all job functions are accurately described.

Summary of consultation to date

Prior to the Validation period, the draft qualifications, skill sets and units of competency were made available on the Skills Impact website under the ‘Drafts Available’ stage from 20 July – 19 August 2018. At this time, three qualifications, two skill sets and 28 units were revised. As part of the process six new units were also developed to address skill gaps in biosecurity control and advanced aquaculture and technologies. In addition, industry supported the deletion of 19 units, in order to streamline the qualifications and remove duplications. Some units have also had a code and title change to reflect current industry terminology. Due to the crossover of many of the skills being reviewed, consultation activities for this project have taken place concurrently with the Aquaculture, Fishing Operations & Biosecurity Project. A description of how feedback has been considered and applied in the "drafts available" stage can be downloaded below.

Download Summary of Feedback, Responses and Actions

New units

Click here to download a zipped folder of all units in this group.Based on industry consultation and stakeholder feedback, six new Post Harvest units have been developed.

SFISAD402 Analyse domestic seafood market opportunities	View unit
SFISAD403 Analyse international seafood market opportunities	View unit
SFISAD404 Develop and provide information about seafood product	View unit
SFIPRO301 Monitor hygiene and sanitation requirements	View unit
SFIPRO505 Develop and implement a seafood waste utilisation strategy	View unit
SFISTR302 Supervise storage of temperature controlled stock	View unit

Revised units

Click here to download a zipped folder of all units in this group.These units were originally proposed for deletion (due to low or no enrolments over the past three years according to NCVER data), but stakeholder feedback has indicated some support to keep them. The units have been redeveloped and include:

SFIPRO305 Slaughter and process crocodiles (previously SFIPROC305B)	Download final draft unit
SFIPRO304 Boil and pack crustaceans (previously SFIPROC304B)	Download final draft unit
SFIPRO201 Head and peel crustaceans (previously SFIPROC201C)	Download final draft unit
SFIPRO202 Process squid cuttlefish and octopus (previously SFIPROC202C)	Download final draft unit
SFIPRO404 Plan and develop formulations and or specifications for new seafood product (previously SFIPROC604C, but has been rewritten to meet Australian Qualification framework level 4)	Download final draft unit

Cross sector units

Click here to download a zipped folder of all units in this group.Cross sector units have been reviewed and redeveloped to meet skill and knowledge requirements relevant to all industry sectors.

SFIXSI101 Apply basic seafood handling and safety practices	Download final draft unit
SFIXSI205 Work effectively in the seafood industry	Download final draft unit
SFIXSI209 Maintain the temperature of seafood	Download final draft unit
SFIXSI402 Act to prevent interaction with protected species	Download final draft unit
SFIXSI611 Participate in a media interview or presentation	Download final draft unit
SFIXSI103 Communicate in the seafood industry	Download final draft unit
SFIWHS201 Meet workplace health and safety requirements	Download final draft unit

Units proposed for deletion

Stakeholder feedback has supported the deletion of the following units.Seafood Industry (Sales and Distribution) SFIDIST501C Export product SFIDIST502C Import productSeafood Processing SFIPROC402C Maintain hygiene standards while servicing a food handling area SFIPROC403C Follow basic food safety practices SFIPROC406C Develop food safety programs SFIPROC501C Manage seafood processing production units SFIPROC502C Produce technical reports on seafood processing systems SFIPROC503C Analyse seafood packaging requirements SFIPROC601C Establish costs and or conditions for sale of seafood product SFIPROC602C Plan and manage seafood and related product concept development SFIPROC603C Develop and manage seafood and related product production trials SFIPROC606C Develop and implement energy control systems in seafood processing environments SFIPROC607C Prepare work instructions for new seafood processing tasks SFIPROC608C Provide practical and or commercial advice to seafood users SFIPROC609C Monitor the seafood business environment to determine threats and opportunities SFIPROC610C Establish and manage effective external relationshipsUnits proposed for deletion due to duplicationThe following units of competency are being proposed for deletion due to duplication of content that can be delivered with existing units from other Training Packages.

Unit proposed for deletion	Proposed replacement unit
SFIPROC404C Apply and monitor food safety requirements	FBPFSY4001 Supervise and maintain a food safety plan (pending AISC endorsement as part of the Food Science and Technology Project)
SFIPROC405C Oversee the implementation of a food safety program in the workplace
SFIPROC407C Conduct internal food safety audits	HLTFSE008 Conduct internal food safety audits

Seafood Processing (PRO) units

Click here to download a zipped folder of all units in this group.

SFIPRO101 Clean fish	Download final draft unit
SFIPRO102 Clean work area	Download final draft unit
SFIPRO105 Fillet fish and prepare portions	Download final draft unit
SFIPRO106 Work with knives	Download final draft unit
SFIPRO203 Shuck molluscs	Download final draft unit
SFIPRO302 Handle and pack sashimi-grade fish	Download final draft unit
SFIPRO401 Evaluate a batch of seafood	Download final draft unit
SFIPRO404 Manage a product recall	Download final draft unit

Seafood Industry Sales and Distribution (SAD) units

Click here to download a zipped folder of all units in this group.

SFISAD201 Prepare, cook and retail seafood products	Download final draft unit
SFISAD202 Retail seafood	Download final draft unit
SFISAD301 Wholesale product	Download final draft unit
SFISAD401 Buy seafood product	Download final draft unit

Seafood Storage (STR) units

Click here to download a zipped folder of all units in this group.

SFISTR202 Receive and distribute product	Download final draft unit
SFISTR203 Assemble and load refrigerated product	Download final draft unit
SFISTR204 Prepare, pack and dispatch stock for live transport	Download final draft unit
SFISTR205 Prepare, pack and dispatch non-live product	Download final draft unit
SFISTR301 Operate refrigerated storerooms	Download final draft unit

Skill set

SFISSO0XX Fish Processor Induction Skill Set

Download final draft skill set

Qualifications

SFI20518 Certificate II in Seafood Post Harvest Operations	Download final draft qualification
SFI30518 Certificate III in Seafood Post Harvest Operations	Download final draft qualification
SFI40518 Certificate IV in Seafood Post Harvest Operations	Download final draft qualification

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates. Make sure to select 'Aquaculture & Wild Catch' as your industry of interest on the subscription form.

Subscribe to the newsletter

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The time between when seafood is caught or harvested and when it is received by the customer is crucial to the quality and safety of the product. Those involved in the processing, packing, transport and selling of seafood are expected to uphold strict food handling, hygiene and biosecurity standards, and are subject to regulatory and legislative requirements.The skills needed to perform these job roles are constantly adapting to changes in technology, laws and market demands. For example, the white spot virus outbreak in Australian prawns in recent years has shed light on the need for more thorough biosecurity measures, particularly detection during post harvest operations. (ABC News)

"The problem is, once you have a pest or disease no one wants your product, and therefore it affects both the fishers and the processors alike." Dr Ben Diggles, marine biologist, Digfish Services

Skills Impact has worked with the Australian seafood industry in the recent review of the seafood post harvest qualifications, providing an important opportunity to ensure all units of competency, skill sets and qualifications are fit for purpose and able to take the industry where it needs to go.The review took 16 months, including more than 30 consultation events across the country. Thank you to the 183 industry members who provided detailed feedback. The result has been a streamlining of the training package to remove redundant qualifications, skill sets and units, and to develop new and existing ones, particularly in the areas of biosecurity and specialist skills addressing advanced aquaculture and technologies. This has been approved by the Seafood Industry Reference Committee (IRC).The new and revised qualifications and skills standards have been approved by the Seafood Industry Reference Committee (IRC) and endorsed by the Australian Industry and Skills Committee (AISC), at their meeting on 5 June 2019 (see here).The new materials are published on the training.gov.au website, within the SFI Seafood Industry Training Package. They are available for use by registered training organisations (RTOs). RTOs can find information to help them adopt to the new changes in the Companion Volume, which provides additional information about the impacts of regulation and licensing implications and workplace health and safety on their training.As this project shares similar skill needs with the Aquaculture, Fishing Operations & Biosecurity Project and many of the units are applicable to both, the two projects have taken place concurrently. As such, all details and documents for both projects have been provided here. Download the Case for Endorsement, for further information.

Key changes

Qualifications:

Merging of three qualifications (Certificate I in Aquaculture, Certificate I in Fishing Operations and Certificate I in Seafood Processing) to create one qualification - Certificate I in Seafood Industry.
Include skills standards for environmental management in the Certificate III in Aquaculture, Certificate III in Fishing Operations and Certificate IV in Aquaculture, removing the need for separate Certificate III and IV in Seafood Industry (Environmental Management Support).
The Certificate IV in Fishing Operations, Diploma of Fishing Operations and Diploma of Seafood Processing have been deleted, based on advice from industry that there are no job outcomes for these qualifications. Training required by managers can be adequately met by the BSB Business Services Training Package.
Skills standards for sales and distribution have been incorporated into the Certificate II, III and IV in Seafood Post Harvest Operations, removing the need for separate Certificate II, III and IV in Seafood Industry (Sales and Distribution).
New units developed to incorporate skills related to biosecurity.

Units: Skills standards for addressing biosecurity concerns have been strengthened across all relevant units. New units have been developed for inspecting and cleaning aquatic work equipment, identifying and reporting signs of aquatic diseases and pests, applying aquaculture biosecurity measures and planning and implementing an aquaculture biosecurity plan. These new units have been listed as core units within Aquaculture and Fishing Operations qualifications.Skill sets: New skill sets were developed to allow for different entry and exit points between sector-specific qualifications. New skills sets have been developed for basic aquatic biosecurity and aquatic biosecurity, aquaculture chemicals, crocodile handling and processing, sector representation and fisheries compliance.

Summary of consultation

Consultation with industry has taken place across Australia. The qualifications, skill sets and units were drafted in consultation with 21 Subject Matter Experts. The broader industry was consulted on the draft documents at two different stages - the ‘Drafts Available’ and ‘Validation’ stages.The ‘Finalisation’ stage includes the development and publishing of a validation summary for each project. A summary of feedback and how it has been considered and applied at each stage can be downloaded below.A third project within the Seafood Industry Training Package was undertaken to improve training opportunities for fisheries officers. To view the outcomes of this project see the Fisheries Compliance Project page.

Round 1 (Drafts Available) Summary

Round 2 (Validation) Summary

Please find below links to the final materials are published on the training.gov.au website.

Qualifications

Merged qualifications

This qualification was developed by merging the existing SFI10111 Certificate I in Aquaculture, SFI10211 Certificate I in Fishing Operations and SFI10511 Certificate I in Seafood Processing. The Core units and packaging rules were revised, and total number of units reduced by 2. This new, rationalised Certificate is a preparatory qualification suitable for all sectors. It has no real job outcomes but is suitable for delivery as a VETiS program for secondary school students.

SFI10119 Certificate I in Seafood Industry