Certificate III in Seafood Processing

This qualification represents the competencies relevant to people working in the seafood processing sector of the seafood industry.

The qualification will have application for people working:

for contract harvesting and on-farm processing companies

for wholesalers or retailers

in processing plants

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

Job roles

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

advanced processing

calibration and maintenance of equipment and facilities

handling and slaughtering harvested stock

maintaining food safety and quality control procedures and policies

supervising or leading work teams.

Work may vary between enterprises.

Job role titles may include:

autonomous processor

leading or senior fish processor

process manager


shift manager.


Packaging Rules

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

four (4) core units plus

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

seven (7) 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 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 seafood processing 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

Elective units of competency

Group A: Seafood processing specialist units

Unit code

Unit title

add topic SFIAQUA216B

Harvest cultured or held stock

add topic SFIEMS301B

Implement and monitor environmentally sustainable work practices

add topic SFIOHS301C

Implement OHS policies and procedures

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 SFIPROC302C

Handle and pack sashimi-grade fish

add topic SFIPROC304B

Boil and pack crustaceans

add topic SFIPROC305B

Slaughter and process crocodiles*

add topic SFIPROC106B Work with knives

add topic SFIPROC401C

Evaluate a batch of seafood

add topic SFISTOR301C

Operate refrigerated storerooms

add topic AHCLSK319A

Slaughter livestock

add topic AHCWRK305A

Coordinate work site activities

add topic FDFFS2001A

Implement the food safety program and procedures

add topic FDFFS3001A

Monitor the implementation of quality and food safety programs*

add topic FDFFS2001A Implement the food safety program and procedures

add topic FDFOP2063A

Apply quality systems and procedures

add topic FDFOP3003A

Operate interrelated processes in a production system

add topic FDFOP3004A

Operate interrelated processes in a packaging system

add topic FDFPPL3002A

Report on workplace performance

add topic FDFPPL3003A

Support and mentor individuals and groups

add topic FDFTEC3001A

Participate in a HACCP team*

add topic FDFFS2001A Implement the food safety program and procedures

add topic FDFTEC3002A

Implement the pest prevention program

add topic FDFTEC3003A

Apply raw materials, ingredient and process knowledge to production problems

add topic MSAPMSUP303A

Identify equipment faults

add topic MSL924001A

Process and interpret data

add topic MSL933001A

Maintain the laboratory/field workplace fit for purpose

add topic MSL973001A

Perform basic tests

add topic MTMCOR403A

Participate in OHS risk control process*

add topic MTMCOR204A Follow safe work policies and procedures

add topic MTMSR303A

Smoke product

Group B: Other elective units

Competitive manufacturing

Unit code

Unit title

add topic MSAPMOPS405A

Identify problems in fluid power system

add topic MSAPMOPS406A

Identify problems in electronic control systems

add topic MSAPMPER300B

Issue work permits

add topic MSAPMSUP310A

Contribute to development of plant documentation

add topic MSAPMSUP390A

Use structured problem solving tools

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

add topic MSS403002A

Ensure process improvements are sustained

add topic MSS403010A

Facilitate change in an organisation implementing competitive systems and practices

add topic MSS403021A

Facilitate a Just in Time system

add topic MSS403023A

Monitor a levelled pull system of operations

add topic MSS403040A

Facilitate and improve implementation of 5S

add topic MSS403041A

Facilitate breakthrough improvements

add topic MSS403051A

Mistake proof a production process

add topic MSS404050A

Undertake process capability improvements*

add topic MSS404052A Apply statistics to operational processes

add topic MSS404052A

Apply statistics to operational processes

add topic MSS404060A

Facilitate the use of planning software systems in a work area or team

add topic MSS404082A

Assist in implementing a proactive maintenance strategy

add topic MSS404083A

Support proactive maintenance

Occupational health and safety

Unit code

Unit title


Provide first aid

Seafood processing

Unit code

Unit title

add topic SFIAQUA315A

Oversee emergency procedures for on-land operations

add topic SFIDIST201C

Prepare, cook and retail seafood products

add topic SFIDIST202C

Retail fresh, frozen and live seafood

add topic SFIFISH209C

Maintain the temperature of seafood

add topic SFIPROC201C

Head and peel crustaceans

add topic SFIPROC202C

Process squid, cuttlefish and octopus

add topic SFIPROC203C

Shuck molluscs

add topic SFISTOR202C

Receive and distribute product

add topic FDFOP1005A

Operate basic equipment

add topic FDFOP1006A

Monitor process operation

add topic FDFOP2011A

Conduct routine maintenance

add topic FDFOP2013A

Apply sampling procedures

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


Apply point-of-sale handling procedures

add topic FDFSUG218A

Operate a boiler - basic

add topic FDFSUG222A

Operate a waste water treatment system

Seafood transport and storage

Unit code

Unit title

add topic SFIFISH311A

Operate vessel deck machinery and lifting appliance

add topic FDFOP2010A

Work with temperature controlled stock


Maintain the quality of perishable items


Receive and store stock


Control stock

add topic TLIA4025A

Regulate temperature controlled stock

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 BSBADM311A

Maintain business resources

add topic BSBITU306A

Design and produce business documents

add topic BSBCUS301B

Deliver and monitor a service to customers

add topic BSBFIA301A

Maintain financial records

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 BSBITU307A

Develop keyboarding speed and accuracy

add topic BSBITU309A

Produce desktop published documents

add topic BSBRKG304B

Maintain business records

add topic BSBSUS201A

Participate in environmentally sustainable work practices

Frontline management

Unit code

Unit title

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 BSBINN301A

Promote innovation in a team environment

add topic BSBITU305A

Conduct online transactions

add topic BSBRES401A

Analyse and present research information

add topic BSBRKG402B

Provide information from and about records

add topic BSBWOR301B

Organise personal work priorities and development

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

    SFI20511 Certificate II in Seafood Processing

    vocational experience or tertiary studies related to processing animals, fishing, working on vessels, working with hands/manual labouring and trade skills.

    Pathways from the qualification

    After achieving this qualification, candidates may undertake:

    SFI40511 Certificate IV in Seafood Processing

    SFI40311 Certificate IV in Seafood Industry (Environmental Management).

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


SFI30511 Certificate III 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:


completing standard documentation

confirming relevant industry and workplace requirements

ensuring records are accurate and legible

establishing effective working relationships with colleagues

providing relevant work-related information to others

supporting team communication practices

understanding personal and team requirements of relevant industry and workplace standards, regulations and policies

undertaking interactive workplace communication

using communication technologies efficiently.


demonstrating and encouraging others in working cooperatively with people of different ages, gender, race or religion

explaining and implementing work team reporting requirements

monitoring work team tasks in accordance with regulatory and workplace requirements

providing support to team members

undertaking appropriate and effective communication with team members.

Problem solving

assessing processes and outcomes against quality criteria

evaluating skill requirements of work tasks

identifying risks and implementing risk control measures for machinery and equipment

identifying and addressing problems and faults

implementing food safety procedures

providing problem-solving support to team members

using problem-solving techniques to determine work requirements.

Initiative and enterprise

collecting and assessing data and information on work processes

contributing to and promoting continuous improvement processes

identifying non-conformances to standards and taking appropriate action

identifying, assessing and acting on existing and potential risks

monitoring and adjusting activity in response to operational variations

rectifying problems promptly and appropriately

seeking and providing feedback on procedures and processes.

Planning and organising

allocating tasks to operators and monitor outcomes

determining work requirements in order to meet output targets

ensuring work tools are ready and available for operations

identifying priorities and variables that impact on work planning

implementing contingency plan promptly when incidents occur

planning work tasks for self and others as required.


conducting regular housekeeping activities during shift to keep work area clean and tidy at all times

identifying and applying safety procedures, including the use of personal protective equipment (PPE)

maintaining currency of relevant, work-related information

managing own work to meet performance criteria

managing work load priorities and timelines

monitoring information in work area

monitoring own work against quality standards and identifying areas for improvement

understanding own work activities and responsibilities.


asking questions to expand own knowledge

assessing competencies in meeting job requirements

maintaining skill and knowledge currency

participating in meetings to inform work practices

recognising limits of own expertise and seeking skill development if required.


monitoring machine operation

performing minor maintenance on machinery

using work machines or equipment in correct operational mode

working with technology safely and according to workplace standards.