Certificate II in Seafood Post Harvest Operations
SFI20319
Agriculture & environmentCertificate IINationally recognised
Level 2AQF level
12Units to complete
6 months to 1 yearAQF length guide
0Training providers
Jun 2019Latest release
Source: training.gov.au · AQF
Qualification details and status from training.gov.au, the national register of vocational education (SFI20319, current release). Typical length is the Australian Qualifications Framework volume-of-learning guide for a Certificate II; 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 Sales and Distribution SalespersonSeafood Processing Worker
Industries
Seafood ProcessingSeafood Sales and Distribution
Source: training.gov.au
As listed for SFI20319 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 12 units: 5 core plus 7 electives. Units come from the official list for this course on the national register.
See all 40 units in the official listHide the unit list
AMPCOR202Apply hygiene and sanitation practices
FBPFSY2001Implement the food safety program and procedures
FBPOPR2010Work with temperature controlled stock
FBPOPR2019Fill and close product in cans
FBPOPR2023Operate a packaging process
FBPOPR2028Operate a mixing or blending process
FBPOPR2036Operate an extrusion process
FBPOPR2040Operate a heat treatment process
FBPOPR2044Operate a retort process
FBPOPR2045Operate pumping equipment
FBPOPR2046Operate a production process
FBPOPR2056Operate a freezing process
FBPOPR2065Conduct routine maintenance
FBPOPR2066Apply sampling procedures
FBPOPR2070Apply quality systems and procedures
SFIAQU210Harvest cultured or held stock
SFIEMS201Participate in environmentally sustainable work practices
SFIFSH301Operate vessel deck machinery and lifting appliance
SFIPRO101Clean fish
SFIPRO102Clean work area
SFIPRO103Fillet fish and prepare portions
SFIPRO104Work with knives
SFIPRO201Head and peel crustaceans
SFIPRO202Process squid, cuttlefish and octopus
SFIPRO203Shuck molluscs
SFISAD201Prepare, cook and retail seafood products
SFISAD202Retail seafood
SFISTR201Prepare, pack and dispatch non-live product
SFISTR202Receive and distribute product
SFISTR204Prepare, pack and dispatch stock for live transport
SFIWHS201Meet workplace health and safety requirements
SFIXSI101Apply basic seafood handling and safety practices
SFIXSI102Communicate in the seafood industry
SFIXSI201Work effectively in the seafood industry
SFIXSI202Maintain the temperature of seafood
SIRXSLS002Follow point-of-sale procedures
SITXINV001Receive and store stock
TLID1002Shift a load using manually-operated equipment
TLID2004Load and unload goods/cargo
TLID2013Move materials mechanically using automated equipment
Source: training.gov.au
Unit list from the SFI20319 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
No registered training provider currently lists this course for public enrolment.
This site lists the current private training providers and TAFE institutes on the national register. The official listing on training.gov.au shows who is registered to deliver this course.