Certificate IV in Seafood Post Harvest Operations
SFI40219
Agriculture & environmentCertificate IVNationally recognised
Level 4AQF level
15Units to complete
6 months to 2 yearsAQF 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 (SFI40219, current release). Typical length is the Australian Qualifications Framework volume-of-learning guide for a Certificate IV; 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 ManagerSeafood Processing Operation Supervisor
Industries
Seafood ProcessingSeafood Sales and Distribution
Source: training.gov.au
As listed for SFI40219 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 15 units: 3 core plus 12 electives. Units come from the official list for this course on the national register.
See all 34 units in the official listHide the unit list
ACMWHS401Maintain workplace health and safety processes
AHCWRK403Supervise work routines and staff performance
AMPX421Establish sampling program
BSBHRM405Support the recruitment, selection and induction of staff
BSBINN301Promote innovation in a team environment
BSBLDR513Communicate with influence
BSBLED401Develop teams and individuals
BSBMGT401Show leadership in the workplace
BSBMGT403Implement continuous improvement
BSBRSK401Identify risk and apply risk management processes
BSBSMB404Undertake small business planning
BSBSMB407Manage a small team
BSBSMB420Evaluate and develop small business operations
BSBSMB421Manage small business finances
BSBSUS401Implement and monitor environmentally sustainable work practices
FBPFSY4001Supervise and maintain a food safety plan
FBPFSY4002Supervise and verify supporting programs for food safety
FBPFSY5001Develop a HACCP-based food safety plan
HLTFSE008Conduct internal food safety audits
MSS403086Improve cost factors in work practices
MSS404052Apply statistics to operational processes
SFIAQU405Develop emergency procedures for an aquaculture enterprise
SFIEMS401Implement and monitor environmentally sustainable work practices
SFIPRO401Evaluate a batch of seafood
SFIPRO402Manage a product recall
SFIPRO403Develop and implement a seafood waste utilisation strategy
SFIPRO404Plan and develop formulations and specifications for new seafood product
SFISAD301Wholesale product
SFISAD401Buy seafood product
SFISAD402Analyse domestic seafood market opportunities
SFISAD403Analyse international seafood market opportunities
SFISAD404Develop and provide information about seafood product
SFISTR302Supervise storage of temperature controlled stock
SFIXSI401Participate in a media interview or presentation
Source: training.gov.au
Unit list from the SFI40219 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.