Certificate III in Seafood Post Harvest Operations
SFI30319
Agriculture & environmentCertificate IIINationally recognised
Level 3AQF level
16Units to complete
1 to 2 yearsAQF length guide
1Training providers
Oct 2020Latest release
Source: training.gov.au · AQF
Qualification details and status from training.gov.au, the national register of vocational education (SFI30319, current release). Typical length is the Australian Qualifications Framework volume-of-learning guide for a Certificate III; actual course length varies by provider and recognition of prior learning.More about our sources: How we check our factsOccupations and industries on the national register
Occupations
Seafood Processing Leading HandSeafood Sales and Distribution Supervisor
Industries
Seafood ProcessingSeafood Sales and Distribution
Source: training.gov.au
As listed for SFI30319 on training.gov.au, the national register of vocational education: the occupations and industry areas in the register's own taxonomy, shown exactly as written. They describe the course on the register; they are not a promise of a job or a pay level.More about our sources: How we check our factsWhat you learn
To finish you complete 16 units: 5 core plus 11 electives. Units come from the official list for this course on the national register.
See all 26 units in the official listHide the unit list
FBPFSY3001Monitor the implementation of quality and food safety programs
FBPFSY3002Participate in a HACCP team
FBPOPR2023Operate a packaging process
FBPOPR2056Operate a freezing process
FBPOPR2070Apply quality systems and procedures
FBPOPR3005Operate interrelated processes in a production system
FBPOPR3006Operate interrelated processes in a packaging system
SFIEMS401Implement and monitor environmentally sustainable work practices
SFIFSH301Operate vessel deck machinery and lifting appliance
SFIPRO301Monitor hygiene and sanitation requirements
SFIPRO302Handle and pack sashimi-grade fish
SFIPRO304Boil and pack crustaceans
SFIPRO401Evaluate a batch of seafood
SFISAD201Prepare, cook and retail seafood products
SFISAD202Retail seafood
SFISAD301Wholesale product
SFISTR202Receive and distribute product
SFISTR301Operate refrigerated storerooms
SFISTR302Supervise storage of temperature controlled stock
SFIWHS301Contribute to workplace health and safety processes
SFIXSI101Apply basic seafood handling and safety practices
SFIXSI201Work effectively in the seafood industry
SIRXCEG004Create a customer-centric culture
SIRXSLS002Follow point-of-sale procedures
SITXINV004Control stock
SITXMPR002Create a promotional display or stand
Source: training.gov.au
Unit list from the SFI30319 unit grid on training.gov.au, the national register of vocational education, current release. Core and elective packaging rules are set by the course; your provider confirms which electives they offer.More about our sources: How we check our factsWho offers it
1 registered training provider can deliver this course. Pick your state to see local providers first, with everyone who can deliver there below. Or search a name. Each arrow opens the provider's page here, which links to their own website.
Providers are listed alphabetically. A listing is not a recommendation or an endorsement, and providers do not pay to appear. Based-in shows each provider's registered head office; most providers deliver online Australia-wide. The → link opens the provider's page on this site, which links to their own website. Contact the provider for current intakes, fees and study modes.