Pathway Outline
Date retreived
22/07/2026 2:41 PM AWST
22/07/2026 2:41 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Seafood Processing Traineeship
Seafood Processing Traineeship
Pathway
National Code
—
—
State Code
SS36
SS36
DTWD Status
Replaced
Replaced
National Endorsed, State Implementation and Classification
Original TGA Release Date
21/01/2000
21/01/2000
Field of Education
1101 - Food And Hospitality
1101 - Food And Hospitality
Approved Date
19/12/2000
19/12/2000
Stream of Study
Initial Vocational (3100 - 3600)
Initial Vocational (3100 - 3600)
Duration
Unspecified
Current Release Version
1.00
1.00
Current Release Date
21/01/2000
21/01/2000
Nominal Hours
430
430
Description
Packaging Rules
1.
COMMON INDUSTRY CORE UNITS
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| S1593 | SFICORE101A | Apply basic food handling and safety practices | 20 | Unit of competency |
| S1594 | SFICORE102A | Carry out work effectively in the seafood industry | 30 | Unit of competency |
| S1595 | SFICORE103A | Communicate in the seafood industry | 30 | Unit of competency |
| S1596 | SFICORE104A | Meet workplace health and safety requirements | 20 | Unit of competency |
2.
CORE QUALIFICATION UNITS
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| S1654 | SFIPROC102A | Clean work area | 10 | Unit of competency |
| E0437 | FDFCORFS2A | Implement the food safety plan | 30 | Unit of competency |
| S1639 | SFIFISH209A | Maintain the temperature of seafood | 10 | Unit of competency |
3.
ELECTIVE UNITS
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E0528 | FDFOPTST2A | Apply sampling techniques | 20 | Unit of competency |
| E2154 | THHBH02A | Clean premises and equipment | 12 | Unit of competency |
| S1657 | SFIPROC201A | Head and peel crustaceans | 15 | Unit of competency |
| E0447 | FDFCORQA2A | Implement the quality system | 30 | Unit of competency |
| E0735 | FDFFVFP2A | Operate a freezing process | 60 | Unit of competency |
| E0554 | FDFZZPP2A | Operate a packaging process | 40 | Unit of competency |
| E0553 | FDFGFSS2A | Operate a production sub-system | 50 | Unit of competency |
| E0552 | FDFGFUP2A | Operate a unit of production equipment | 40 | Unit of competency |
| E0536 | FDFOPTOP2A | Operate pumping equipment | 30 | Unit of competency |
| S1703 | SFISTOR201A | Prepare and pack stock for live transport | 30 | Unit of competency |
| S0792 | TDTE497A | Prepare workplace documents | 20 | Unit of competency |
| S1656 | SFIPROC104A | Sharpen and work with knives | 20 | Unit of competency |
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