Certificate I in Seafood Processing

This qualification provides individuals with an introduction to seafood processing and some basic skills needed in this area of the seafood industry. Employment would be as first level process workers. It is an appropriate level for an individual undertaking work experience, or in a probationary period in employment. It is particularly applicable to school-based studies.

The qualification will have application for people working:

on aquaculture farms or fishout/put-and-take operations

in processing plants

for wholesalers or retailers.

Job roles

Individuals operating at this level undertake a broad range of routine processes and procedures which may include:

basic processing

general cleaning and maintenance of equipment and facilities

handling and slaughtering harvested stock.

Work may vary between enterprises.

Job role titles may include:

factory hand

fish processor

general or process worker.


Packaging Rules

A total of eight (8) units of competency must be achieved.

four (4) core units plus

two (2) seafood processing specialist elective units (Group A) plus

two (2) elective units that may be selected from a combination of:

Group A seafood processing specialist units not yet selected for this qualification

Group B elective units

two (2) imported units from this Training Package or any other nationally endorsed Training Package or accredited course from Certificate I or II level relevant to seafood processing.

Core units of competency

Unit code

Unit title

add topic SFICORE101C

Apply basic food handling and safety practices

add topic SFICORE103C

Communicate in the seafood industry

add topic SFICORE105B

Work effectively in the seafood industry

add topic SFICORE106B

Meet workplace OHS requirements

Elective units of competency

Group A: Seafood processing specialist units

Unit code

Unit title

add topic SFIPROC101C

Clean fish*

add topic SFIPROC106B Work with knives

add topic SFIPROC102C

Clean work area

add topic SFIPROC105B

Fillet fish and prepare portions

add topic SFIPROC106B Work with knives

add topic SFIPROC106B

Work with knives

add topic SFIPROC201C

Head and peel crustaceans

add topic SFIPROC202C

Process squid, cuttlefish and octopus

add topic SFIPROC203C

Shuck molluscs

Group B: Other elective units

Maintenance and operations support

Unit code

Unit title

add topic FDFOP1007A

Participate effectively in a workplace environment


Clean premises and equipment

Occupational health and safety

Unit code

Unit title


Provide first aid

Seafood processing

Unit code

Unit title

add topic SFIEMS201B

Participate in environmentally sustainable work practices

add topic SFIFISH209C

Maintain the temperature of seafood

add topic FDFFS2001A

Implement the food safety program and procedures

Seafood transport and storage

Unit code

Unit title

add topic TLID1001A

Shift materials safely using manual handling methods

add topic TLIA2014A

Use product knowledge to complete work operations


    Pathways into the qualification

    Entry into this qualification may be:

    by direct entry and without prior seafood processing skills or knowledge

    through a school vocational studies program combined with work experience.

    Pathways from the qualification

    After achieving this qualification, candidates may undertake:

    SFI20511 Certificate II in Seafood Processing

    SFI30511 Certificate III in Seafood Processing.

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

Competencies in this qualification do not require a licence or certification.

Employability Skills


SFI10511 Certificate I in Seafood Processing

The following table contains a summary of the employability skills as identified by the seafood processing sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.

Employability Skill

Industry requirements for this qualification include:


communicating information about problems with work

completing all reporting as required

reading and applying workplace procedures and instructions

receiving and relaying oral and written messages.


identifying own role and responsibilities within a team

sharing workplace information

working as a team member.

Problem solving

following workplace food safety procedures

identifying common problems and taking required action

recognising and reporting any workplace hazards.

Initiative and enterprise

distinguishing between urgent and non-urgent tasks

inspecting quality of work on an ongoing basis

selecting appropriate equipment

taking appropriate corrective action to routine work problems.

Planning and organising

directing items to the correct area for further processing

identifying work requirements

identifying work priorities

identifying and using relevant personal protective equipment (PPE)

organising work area to maintain housekeeping standards

organising relevant equipment and tools

planning work activities to meet daily work requirements.


following OHS practices

identifying personal responsibilities and work requirements

identifying safety requirements for working in the food processing industry

keeping the work area clean and tidy at all times

managing time to meet own work requirements

monitoring the quality of own work against quality standards

planning activities to meet own work requirements

seeking assistance from other team members where appropriate.


asking questions to expand own knowledge

assessing own ability to meet job requirements

attending training or skill development activities

checking work outcomes against workplace standards and identifying inconsistencies

identifying own skill requirements and seeking skill development if required

listening to feedback and advice of supervisors

self-checking numerical information.


using work tools, machines and equipment safely and according to workplace procedures

using manual handling technologies in the workplace

using information technology devices as required.