Certificate II in Seafood Processing

This qualification represents the competencies relevant to people working in the seafood processing sector of the seafood industry in the capacity of a processing employee. It comprises the base entry point into this sector of the industry and provides people with a range of core and underpinning competencies relevant to their work.

The qualification will have application for people working:

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

for contract harvesting and on-farm processing companies

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

general or process worker

seafood or fish processor.


Packaging Rules

A total of fifteen (15) units of competency must be achieved.

four (4) core units plus

seven (7) seafood processing specialist elective units (Group A) plus

four (4) 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

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported, however, at least two (2) of those units must be aligned to Certificate II or III level. Units must be relevant to seafood processing and not duplicate skills already selected.

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 SFIAQUA216B

Harvest cultured or held stock

add topic SFIEMS201B

Participate in environmentally sustainable work practices

add topic SFIFISH209C

Maintain the temperature of seafood

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

add topic AHCLSK319A

Slaughter livestock

add topic FDFFS2001A

Implement the food safety program and procedures

add topic FDFOP1005A

Operate basic equipment

add topic FDFOP1006A

Monitor process operation

add topic FDFOP1009A

Follow work procedures to maintain quality

add topic FDFOP2011A

Conduct routine maintenance

add topic FDFOP2019A

Fill and close product in cans

add topic FDFOP2023A

Operate a packaging process

add topic FDFOP2028A

Operate a mixing or blending process

add topic FDFOP2036A

Operate an extrusion process

add topic FDFOP2040A

Operate a heat treatment process

add topic FDFOP2044A

Operate a retort process

add topic FDFOP2045A

Operate pumping equipment

add topic FDFOP2046A

Operate a production process

add topic FDFOP2056A

Operate a freezing process

add topic FDFOP2061A

Use numerical applications in the workplace

add topic FDFOP2063A

Apply quality systems and procedures

add topic FDFSUG218A

Operate a boiler - basic

add topic FDFSUG222A

Operate a waste water treatment system

Group B: Other elective units

Competitive manufacturing

Unit code

Unit title

add topic MSS402001A

Apply competitive systems and practices

add topic MSS402002A

Sustain process improvements

add topic MSS402010A

Manage the impact of change on own work

add topic MSS402021A

Apply Just in Time procedures

add topic MSS402030A

Apply cost factors to work practices

add topic MSS402031A

Interpret product costs in terms of customer requirements

add topic MSS402040A

Apply 5S procedures

add topic MSS402050A

Monitor process capability

add topic MSS402051A

Apply quality standards

add topic MSS402060A

Use planning software systems in operations

add topic MSS402061A

Use SCADA systems in operations

add topic MSS402080A

Undertake root cause analysis

add topic MSS402081A

Contribute to the application of a proactive maintenance strategy

Maintenance and operations support

Unit code

Unit title


Clean premises and equipment

Quality assurance and food safety

Unit code

Unit title

add topic FDFOP2013A

Apply sampling procedures

Seafood transport and storage

Unit code

Unit title

add topic SFIFISH311A

Operate vessel deck machinery and lifting appliance

add topic SFISTOR204A

Prepare, pack and dispatch stock for live transport

add topic SFISTOR205A

Prepare, pack and dispatch non-live product


Receive and store stock

add topic TLID2013A

Move materials mechanically using automated equipment

add topic TLID1002A

Shift a load using manually-operated equipment

add topic TLID2004A

Load and unload goods/cargo

add topic TLILIC0012A

Licence to operate a vehicle loading crane (capacity 10 metre tonnes and above)

add topic TLILIC2001A

Licence to operate a forklift truck

Business services

Unit code

Unit title

add topic BSBCUS201B

Deliver a service to customers

add topic BSBINM201A

Process and maintain workplace information

add topic BSBWOR204A

Use business technology

add topic FNSACC301A

Process financial transactions and extract interim reports


    Pathways into the qualification

    Entry into this qualification may be:

    by direct entry and without prior seafood processing skills or knowledge

    SFI10511 Certificate I in Seafood Processing

    other seafood industry stream qualifications.

    Pathways from the qualification

    After achieving this qualification, candidates may undertake a:

    SFI30511 Certificate III in Seafood Processing

    SFI30311 Certificate III in Seafood Industry (Environmental Management Support).

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Employability Skills


SFI20511 Certificate II 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

communicating information relating to OHS

completing work forms and required written documentation

demonstrating effective and appropriate interpersonal skills

interpreting and applying workplace procedures and instructions

sharing workplace information

using communication and information technologies to support work operations.


identifying own role and responsibilities within a team

identifying team goals

maintaining health and safety of work area for self and others

providing assistance to others in the work area

sharing work-related information

working as part of a team.

Problem solving

applying knowledge of materials, product purpose and processes to work operations

checking performance of machines and equipment and identifying signs of faulty operations

identifying and reporting any workplace hazards

identifying workplace problems and making contributions to their solution

identifying and applying health and safety issues relating to work in the food industry

monitoring workplace activities and identifying and reporting non-compliances.

Initiative and enterprise

asking questions regarding requirements and expectations

gathering and interpreting information to support safe and efficient work

inspecting quality of work on an ongoing basis

making suggestions for continuous improvement

providing feedback on procedures and processes

recording basic information on the quality and other indicators of work outcomes.

Planning and organising

directing items to the correct area for further processing

identifying work requirements and work load priorities

identifying and using relevant personal protective equipment (PPE)

identifying and reporting issues affecting ability to meet work outcomes

organising work area to maintain housekeeping standards

planning work activities to meet daily work requirements

selecting and organising relevant equipment and tools.


accepting responsibility for quality of own work

applying food safety practices

identifying personal responsibilities

keeping the work area clean and tidy at all times

maintaining own work efficiency

monitoring own work

participating in OHS practices

planning to meet required work outcomes of self and team.


asking questions to expand own knowledge

assessing own competencies in meeting job requirements

attending training or skill development activities

identifying own skill requirements and seeking skill development if required

listening to feedback and advice of supervisors.


performing minor maintenance on machinery in accordance with workplace practices

using work tools, machines and equipment safely and effectively

using manual handling technologies in the workplace.