Unit of competency Outline
Date retreived
23/07/2026 6:42 AM AWST
23/07/2026 6:42 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.
Maintain the temperature of seafood
Maintain the temperature of seafood
Unit of competency
National Code
SFIFISH209A
SFIFISH209A
State Code
S1639
S1639
TGA Status
Deleted
Deleted
DTWD Status
Archived
Archived
State Implementation and Classification
Approved Date
19/12/2000
Field of Education
110111 - Food Hygiene
Original Release Date
19/12/2000
Nominal Hours
10
Description
Notes
Elements and Performance Criteria
No information
No information
No information
No information
| State Code | National Code | Title | Type |
|---|---|---|---|
| 9303 | 51349 | Diploma of Marine Studies | Accredited course |
| S163 | SFI20100 | Certificate II in the Seafood Industry (Aquaculture) | Qualification |
| S164 | SFI30100 | Certificate III in the Seafood Industry (Aquaculture) | Qualification |
| S173 | SFI20200 | Certificate II in the Seafood Industry (Fishing Operations) | Qualification |
| S177 | SFI10500 | Certificate I in the Seafood Industry (Seafood Processing) | Qualification |
| S178 | SFI20500 | Certificate II in the Seafood Industry (Seafood Processing) | Qualification |
| S179 | SFI30500 | Certificate III in the Seafood Industry (Seafood Processing) | Qualification |