Qualification Outline
22/07/2026 5:39 AM 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.
Certificate IV in Seafood Post Harvest Operations
Certificate IV in Seafood Post Harvest Operations
SFI40219
BEI3
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 21/06/2019 | Current | Approved |
Description
This qualification reflects the role of individuals who work in the seafood processing and sales and distribution sectors of the seafood industry at the supervisory or managerial level. In this role, these individuals are responsible for evaluating the quality of seafood to be processed or sold, and ensuring processing practices and systems meet quality and legislative requirements.
The environments in which these individuals work include:
aquaculture farms or fishout/put-and-take operations
harvesting and on-farm processing companies
wholesalers or retailers
seafood processing plants.
All work is carried out to comply with workplace procedures, according to state/territory health andsafety, food safety, biosecurity and environmental regulations, legislation and standards that apply to theworkplace.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:- fifteen (15) units of competency:
- three (3) core units, plus
- twelve (12) elective units.
Elective units must ensure the integrity of the qualification’s Australian Qualifications Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:
- at least eight (8) from the electives listed below from Group A or B, with at least four (4) listed in Group A
- up to four (4) from the electives listed below from Group A or B, or from any currently endorsed Training Package or accredited course.
1. Core Units
All three (3) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OAR38 | SFIPRO401 | Evaluate a batch of seafood | 40 | Unit of competency |
| BBE34 | ACMWHS401 | Maintain workplace health and safety processes | 70 | Unit of competency |
| OAL61 | FBPFSY4001 | Supervise and maintain a food safety plan | 50 | Unit of competency |
2. Group A Specialist Elective Units
At least four (4) units must be chosen from Group A.
Please refer to the packaging rules for the full details of available options.
3. Group B General Elective Units
Up to four (4) units may be chosen from Group B.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D628 | SFI40611 | Certificate IV in Seafood Industry Sales and Distribution | Qualification |
| D627 | SFI40511 | Certificate IV in Seafood Processing | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships