Certificate III in Seafood Industry (Environmental Management Support)

Not Applicable


Packaging Rules

A total of eighteen (18) units of competency must be achieved.

six (6) core units plus

three (3) environmental management specialist elective units (Group A) plus

nine (9) elective units that may be selected from a combination of:

Group A environmental management 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 four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to environmental management and not duplicate units 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

add topic SFIEMS301B

Implement and monitor environmentally sustainable work practices

add topic BSBRSK401A

Identify risk and apply risk management processes

* Note: add topic SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Environmental management specialist units

Unit code

Unit title

add topic SFIAQUA308C

Maintain water quality and environmental monitoring

add topic SFIAQUA315A

Oversee emergency procedures for on-land operations

add topic SFIEMS302B

Act to prevent interaction with protected species

add topic SFIOHS301C

Implement OHS policies and guidelines

add topic BSBFLM309C

Support continuous improvement systems and processes

add topic BSBFLM311C

Support a workplace learning environment

add topic BSBINN301A

Promote innovation in a team environment

add topic FDFFS3001A

Monitor the implementation of quality and food safety programs*

add topic FDFFS2001A Implement the food safety program and procedures

add topic FDFTEC3001A

Participate in a HACCP team*

add topic FDFFS2001A Implement the food safety program and procedures

add topic TAEDEL301A

Provide training in work skill instruction

Group B: Other elective units

Community management

Unit code

Unit title

add topic AHCCCF412A

Coordinate board/committee elections

add topic AHCCCF413A

Service committees

add topic AHCCCF414A

Coordinate fund-raising activities

add topic AHCCCF415A

Coordinate social events to support group purposes

add topic AHCCCF416A

Present proposed courses of action to meeting

add topic AHCILM305A

Work with an Aboriginal Community or organisation

add topic TLIL4005A

Apply conflict/grievance resolution strategies

Conservation and environment

Unit code

Unit title

add topic SFIEMS401B

Conduct an internal audit of an environmental management system

add topic AHCNAR303A

Implement revegetation works

add topic AHCVPT303A

Survey pest animals

add topic AHCSAW302A

Implement erosion and sediment control measures

add topic AHCPMG407A

Monitor and evaluate the local pest management action plan

add topic AHCWRK404A

Ensure compliance with pest legislation

add topic AHCLPW304A

Carry out inspection of designated area

add topic AHCNAR301A

Maintain natural areas

add topic AHCNAR302A

Collect and preserve biological samples

add topic AHCPMG303A

Maintain biological cultures

add topic FPICOT2233B

Navigate in forest areas

add topic FPIFGM3202B

Extract seed

add topic FPIFGM2201B

Collect seed

Observer operations

Unit code

Unit title

add topic SFIOBSV301B

Monitor and record fishing operations

add topic SFIOBSV302B

Collect reliable scientific data and samples

add topic SFIOBSV303B

Collect routine fishery management data

add topic SFIOBSV304B

Analyse and report on-board observations

Occupational health and safety

Unit code

Unit title


Provide first aid

add topic SFIAQUA220A

Use waders

Quality assurance, food safety and environmental management

Unit code

Unit title

add topic BSBSUS201A

Participate in environmentally sustainable work practices

add topic FDFFS2001A

Implement the food safety program and procedures

add topic FDFOP2063A

Apply quality systems and procedures

Business services

Unit code

Unit title

add topic BSBITU307A

Develop keyboarding speed and accuracy

add topic BSBITU309A

Produce desktop published documents

add topic BSBFIA302A

Process payroll

add topic BSBFIA303A

Process accounts payable and receivable

add topic BSBFIA401A

Prepare financial reports

add topic BSBINM301A

Organise workplace information

add topic BSBITU306A

Design and produce business documents

add topic BSBADM311A

Maintain business resources

add topic BSBFIA301A

Maintain financial records

add topic BSBCUS301B

Deliver and monitor a service to customers

add topic BSBRKG304B

Maintain business records

Corporate management

Unit code

Unit title

add topic BSBWOR301B

Organise personal work priorities and development

add topic BSBINN301A

Promote innovation in a team environment

add topic BSBFLM303C

Contribute to effective workplace relationships

add topic BSBFLM306C

Provide workplace information and resourcing plans

add topic BSBFLM309C

Support continuous improvement systems and processes

add topic BSBFLM311C

Support a workplace learning environment

add topic BSBFLM312C

Contribute to team effectiveness

Training and assessment

Unit code

Unit title

add topic TAEASS301B

Contribute to assessment

add topic TAEDEL301A

Provide work skill instruction


    Pathways into the qualification

    Pathways for candidates considering this qualification include:

    direct entry without prior experience

    SFI20111 Certificate II in Aquaculture

    SFI20211 Certificate II in Fishing Operations

    SFI20511 Certificate II in Seafood Processing

    SFI20611 Certificate II in Seafood Industry (Sales and Distribution)

    vocational and tertiary studies related to environmental management.

    Pathways from the qualification

    After achieving this qualification, candidates may undertake:

    SFI40111 Certificate IV in Aquaculture

    SFI40211 Certificate IV in Fishing Operations

    SFI40311 Certificate IV in Seafood Industry (Environmental Management)

    SFI40511 Certificate IV in Seafood Processing

    SFI40611 Certificate IV in Seafood Industry (Sales and Distribution).

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

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

Employability Skills


SFI30311 Certificate III in Seafood Industry (Environmental Management Support)

The following table contains a summary of the employability skills as identified by the aquaculture 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:


consulting with, and contributing to, community and regional forums on local environmental management matters

promoting principles of environmental sustainability to staff

providing skills training

reading and interpreting regulatory and legislated information

recording environmental monitoring data presenting information in graphs and tables

reporting on environmental monitoring.


contributing to participative OHS arrangements

overseeing or coordinating work of other team members

respecting people from diverse backgrounds

sharing information relevant to work with co-workers

undertaking duties in a positive manner to promote cooperation.

Problem solving

developing practical and creative solutions to workplace problems either individually or in teams

recognising and resolving problems and conflicts that may arise in workplace

recording and reviewing water quality data or environmental conditions

reporting problems to supervisor.

Initiative and enterprise

adapting to new situations

being creative in response to workplace challenges

identifying, assessing and managing environmental, OHS and food safety hazards

identifying opportunities that might not be obvious to others.

Planning and organising

applying continuous improvement processes

coordinating labour, equipment and other resources to ensure that work is carried out according to timelines and priorities

establishing and communicating clear goals and deliverables for self and team members

identifying hazards prior to commencing a job

planning for self and work team to complete work within an allocated timeframe.


maintaining own knowledge of the job role, reviewing own performance and actively seeking and acting upon advice and guidance

prioritising work and completing delegated tasks

taking responsibility at the appropriate level.


being open to learning, new ideas and techniques

identifying own learning needs for future work requirements and career aspirations

learning in a range of settings, including informal learning

sharing knowledge and skills with other team members.


examining options for automation, mechanisation or other technology to reduce risks and improve efficiencies

recognising and reporting faulty equipment

using computer software for present information

using technology to measure, record and interpret data.