Unit of competency Outline
Date retreived
23/07/2026 5:36 PM AWST
23/07/2026 5:36 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.
Wholesale product
Wholesale product
Unit of competency
National Code
SFIDIST301C
SFIDIST301C
State Code
D9287
D9287
TGA Status
Replaced
Replaced
DTWD Status
Transition (Replaced)
Transition (Replaced)
State Implementation and Classification
Approved Date
07/08/2012
Field of Education
080501 - Sales
Original Release Date
07/08/2012
Nominal Hours
20
Description
This unit of competency involves wholesaling seafood products. This involves communicating with the customer to take the order, selecting product, its preparation and weighing, followed, if necessary, by the consolidation of other items to complete the order. Preparing invoices and transferring or delivering the product is also required. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
Notes
Elements and Performance Criteria
1. Communicate with customers
- 1.1. Current product and market knowledge is communicated to customers.
- 1.2. Customer orders are accurately recorded and prices negotiated.
- 1.3. Complaints are handled sensitively, courteously and with discretion.
2. Prepare order
- 2.1. Workplace and equipment is cleaned before start, and cleanliness maintained.
- 2.2. Products required for order are visually inspected for any signs of spoilage, defects and parasites and defective product identified and set aside and disposed of after consultation with supervisor.
- 2.3. Product is prepared according to customer specifications, and thoroughly chilled prior to delivery, where necessary.
- 2.4. Materials used in preparing the order for transport are hygienically stored according to the enterprise food safety plan.
- 2.5. Product is weighed and weight recorded on appropriate form or invoice.
- 2.6. Weighed items are packaged to ensure product remains at appropriate temperature and undamaged during transport and is labelled.
- 2.7. Identification and traceability of product is maintained on both packaged and unpackaged goods.
3. Consolidate order
- 3.1. Each item is checked off against a picking slip or order list, and consolidated into one order.
- 3.2. Documentation, including invoice, for the consolidated order is completed.
4. Transfer/deliver product
- 4.1. Product assigned to the customer at the enterprise is signed/paid for by the customer.
- 4.2. Delivery vehicle is checked to ensure it is clean and in full working order.
- 4.3. Consolidated order is placed into the vehicle and product checked to ensure temperature is maintained until delivery.
- 4.4. Delivery vehicle is operated and parked according to road and traffic legislation for the area.
- 4.5. Product is delivered safely to customer, using the most appropriate route.
- 4.6. Documentation, signed by customer accepting product, is checked and retained by the driver.
5. Return to enterprise
- 5.1. Documentation on seafood delivery is passed to the appropriate person at the enterprise.
- 5.2. Delivery vehicle is emptied and cleaned, and cleaning chemicals and equipment are used safely.
- 5.3. Vehicle is used and maintained according to road and traffic legislation.
- 5.4. Log book or other documentation is completed on return.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Relevant government regulations, licensing and other compliance requirements may include:
biosecurity, translocation and quarantine, Australian Quarantine Inspection Service (AQIS) and other import requirements
business or workplace operations, policies and practices
correct marketing names and labelling
ESD principles, environmental hazard identification, risk assessment and control
fisheries or aquaculture regulations, permits and licences
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody
health and welfare of aquatic animals
OHS hazard identification, risk assessment and control.
OHS requirements may include:
appropriate workplace provision of first aid kits and fire extinguishers
clean, uncluttered, hygienic workplace
codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector
enterprise-specific OHS procedures, policies or standards
hazard and risk assessment of workplace, maintenance activities and control measures
induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner
OHS training register
safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances
safe systems and procedures for work, including fall protection, confined space entry and the protection of people in the workplace
systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts
the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:
Australian Shellfish Sanitation program
display, packaging and sale of food, including seafood and aquatic products
equipment design, use, cleaning and maintenance
handling and disposal of condemned or recalled seafood products
HACCP, food safety program, and other risk minimisation and quality assurance systems
location, construction and servicing of seafood premises
people, product and place hygiene and sanitation requirements
Primary Products Standard and the Australian Seafood Standard (voluntary)
processing, further processing and preparation of food, including seafood and aquatic products
product labelling, tracing and recall
receipt, storage and transportation of food, including seafood and aquatic products
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations
temperature and contamination control along chain of custody.
ESD principles may include:
controlling effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise or odour emissions
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control
using and recycling of water, and maintaining water quality.
PPE may include:
gloves
insulated protective clothing for freezers or chillers and refrigeration units
non-slip or other safety footwear
protective hair, beard and boot covers
uniforms or overalls.
Equipment may include:
cleaning equipment
delivery vehicle
scales
thermometer or temperature recording devices.
Specifications may include:
fresh or frozen
live, dried, salted or pickled
product form, such as whole, fillet and peeled
species, such as fish, crustaceans and molluscs.
Materials may include:
ice
other cooling agents
packaging materials.
Documentation may include:
carton labels clearly showing correct fish name and country of origin labelling
delivery slip and packing slip
invoices
order forms
statements.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Relevant government regulations, licensing and other compliance requirements may include:
biosecurity, translocation and quarantine, Australian Quarantine Inspection Service (AQIS) and other import requirements
business or workplace operations, policies and practices
correct marketing names and labelling
ESD principles, environmental hazard identification, risk assessment and control
fisheries or aquaculture regulations, permits and licences
food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody
health and welfare of aquatic animals
OHS hazard identification, risk assessment and control.
OHS requirements may include:
appropriate workplace provision of first aid kits and fire extinguishers
clean, uncluttered, hygienic workplace
codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector
enterprise-specific OHS procedures, policies or standards
hazard and risk assessment of workplace, maintenance activities and control measures
induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner
OHS training register
safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances
safe systems and procedures for work, including fall protection, confined space entry and the protection of people in the workplace
systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts
the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:
Australian Shellfish Sanitation program
display, packaging and sale of food, including seafood and aquatic products
equipment design, use, cleaning and maintenance
handling and disposal of condemned or recalled seafood products
HACCP, food safety program, and other risk minimisation and quality assurance systems
location, construction and servicing of seafood premises
people, product and place hygiene and sanitation requirements
Primary Products Standard and the Australian Seafood Standard (voluntary)
processing, further processing and preparation of food, including seafood and aquatic products
product labelling, tracing and recall
receipt, storage and transportation of food, including seafood and aquatic products
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations
temperature and contamination control along chain of custody.
ESD principles may include:
controlling effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise or odour emissions
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control
using and recycling of water, and maintaining water quality.
PPE may include:
gloves
insulated protective clothing for freezers or chillers and refrigeration units
non-slip or other safety footwear
protective hair, beard and boot covers
uniforms or overalls.
Equipment may include:
cleaning equipment
delivery vehicle
scales
thermometer or temperature recording devices.
Specifications may include:
fresh or frozen
live, dried, salted or pickled
product form, such as whole, fillet and peeled
species, such as fish, crustaceans and molluscs.
Materials may include:
ice
other cooling agents
packaging materials.
Documentation may include:
carton labels clearly showing correct fish name and country of origin labelling
delivery slip and packing slip
invoices
order forms
statements.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment evidence required to demonstrate competence in this unit
Assessment must confirm the ability to:
communicate with customer, take order and then prepare all the items in a customer's order to specification
weigh the order accurately and complete the weight/price extensions
load all product on to a delivery vehicle
safely deliver chilled or frozen product
undertake all product handling according to workplace procedures, OHS and food regulations.
Assessment must confirm knowledge of:
common fish defects, diseases and parasites
degree of fish freshness and spoilage pattern for the species
how to use a calculator
seafood species and product types.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.
Candidates must demonstrate at least two (2) mixed orders with at least three (3) different items each.
Resources may include:
calculator
ice and cartons
sample invoice documents
scales
seafood product, including at least two (2) species of fish, crustaceans and molluscs
thermometer or temperature recording devices.
Method of assessment
The following assessment methods are suggested:
demonstration of competency in actual or simulated workplace
exercise requiring the loading and unloading of delivery vehicle
written or oral short-answer test.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment evidence required to demonstrate competence in this unit
Assessment must confirm the ability to:
communicate with customer, take order and then prepare all the items in a customer's order to specification
weigh the order accurately and complete the weight/price extensions
load all product on to a delivery vehicle
safely deliver chilled or frozen product
undertake all product handling according to workplace procedures, OHS and food regulations.
Assessment must confirm knowledge of:
common fish defects, diseases and parasites
degree of fish freshness and spoilage pattern for the species
how to use a calculator
seafood species and product types.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment.
Candidates must demonstrate at least two (2) mixed orders with at least three (3) different items each.
Resources may include:
calculator
ice and cartons
sample invoice documents
scales
seafood product, including at least two (2) species of fish, crustaceans and molluscs
thermometer or temperature recording devices.
Method of assessment
The following assessment methods are suggested:
demonstration of competency in actual or simulated workplace
exercise requiring the loading and unloading of delivery vehicle
written or oral short-answer test.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S4259 | SFIDIST301B | Wholesale product | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAR32 | SFISAD301 | Wholesale product | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D624 | SFI30611 | Certificate III in Seafood Industry (Sales and Distribution) | Qualification |
| D628 | SFI40611 | Certificate IV in Seafood Industry Sales and Distribution | Qualification |