Agriculture, environmental and related studies · AQF Level 2

Certificate II in Seafood Post Harvest Operations

Name: Certificate II in Seafood Post Harvest Operations
Availability: InStock

SFI20319

4 providers2 of 4 providers offer government funding

Career outcomes

Aquaculture Worker Aquaculture Worker Aquaculture Workers

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Providers offering this course

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TAFE SA

TAFEGov. fundedSubsidised TrainingUnclaimed

SANo reviews yet

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Australian Maritime and Fisheries Academy

Private RTOGov. fundedSubsidised TrainingUnclaimed

SANo reviews yet

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Training and Quality Management Services Pty Ltd

Private RTOUnclaimed

VICNo reviews yet

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Rail Ready

Private RTOUnclaimed

NSWNo reviews yet

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Units of competency in this qualification

Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.

Unit of competencyCORE
Meet workplace health and safety requirements
SFIWHS201
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Apply basic seafood handling and safety practices
SFIXSI101
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Communicate in the seafood industry
SFIXSI102
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Work effectively in the seafood industry
SFIXSI201
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Maintain the temperature of seafood
SFIXSI202
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply hygiene and sanitation practices
AMPCOR202
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement the food safety program and procedures
FBPFSY2001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Work with temperature controlled stock
FBPOPR2010
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Fill and close product in cans
FBPOPR2019
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a packaging process
FBPOPR2023
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a mixing or blending process
FBPOPR2028
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate an extrusion process
FBPOPR2036
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a heat treatment process
FBPOPR2040
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a retort process
FBPOPR2044
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Unit of competencyELECTIVE
Operate pumping equipment
FBPOPR2045
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a production process
FBPOPR2046
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a freezing process
FBPOPR2056
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Conduct routine maintenance
FBPOPR2065
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply sampling procedures
FBPOPR2066
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply quality systems and procedures
FBPOPR2070
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Harvest cultured or held stock
SFIAQU210
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Participate in environmentally sustainable work practices
SFIEMS201
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate vessel deck machinery and lifting appliance
SFIFSH301
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Clean fish
SFIPRO101
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Clean work area
SFIPRO102
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Fillet fish and prepare portions
SFIPRO103
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Work with knives
SFIPRO104
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Head and peel crustaceans
SFIPRO201
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Process squid, cuttlefish and octopus
SFIPRO202
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Shuck molluscs
SFIPRO203
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Prepare, cook and retail seafood products
SFISAD201
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Retail seafood
SFISAD202
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Prepare, pack and dispatch non-live product
SFISTR201
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Receive and distribute product
SFISTR202
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Prepare, pack and dispatch stock for live transport
SFISTR204
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Follow point-of-sale procedures
SIRXSLS002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Receive and store stock
SITXINV001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Shift a load using manually-operated equipment
TLID1002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Load and unload goods/cargo
TLID2004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Move materials mechanically using automated equipment
TLID2013
Delivered by RTOsVaries by provider
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Certificate II in Seafood Post Harvest Operations

Career outcomes

Filter providers

Providers offering this course

TAFE SA

Australian Maritime and Fisheries Academy

Training and Quality Management Services Pty Ltd

Rail Ready

Units of competency in this qualification

Meet workplace health and safety requirements

Apply basic seafood handling and safety practices

Communicate in the seafood industry

Work effectively in the seafood industry

Maintain the temperature of seafood

Apply hygiene and sanitation practices

Implement the food safety program and procedures

Work with temperature controlled stock

Fill and close product in cans

Operate a packaging process

Operate a mixing or blending process

Operate an extrusion process

Operate a heat treatment process

Operate a retort process

Operate pumping equipment

Operate a production process

Operate a freezing process

Conduct routine maintenance

Apply sampling procedures

Apply quality systems and procedures

Harvest cultured or held stock

Participate in environmentally sustainable work practices

Operate vessel deck machinery and lifting appliance

Clean fish

Clean work area

Fillet fish and prepare portions

Work with knives

Head and peel crustaceans

Process squid, cuttlefish and octopus

Shuck molluscs

Prepare, cook and retail seafood products

Retail seafood

Prepare, pack and dispatch non-live product

Receive and distribute product

Prepare, pack and dispatch stock for live transport

Follow point-of-sale procedures

Receive and store stock

Shift a load using manually-operated equipment

Load and unload goods/cargo

Move materials mechanically using automated equipment