Certificate II in Seafood Industry (Sales and Distribution)

This qualification specifies the competencies relevant to people working in the sales and distribution sector of the seafood industry (wholesale and/or retail). It comprises the base entry point into this sector of the industry and provides people with a range of core and underpinning competencies relevant to retail and wholesale work.

The qualification will have application for people working:

for seafood wholesalers, fish markets or retailers

for transport, storage and holding companies

on fishing dockside or aquaculture farm gate outlets or fishout/put-and-take operations.

Job roles

Individuals operating at this level undertake a broad range of routine processes and procedures which may include:

handling and basic processing of seafood

packing, labelling, holding or storage and distribution

temperature control, including chilling, freezing and deep freezing

weighing, grading and quality control

wholesale or retail sales.

Work may vary between enterprises.

Job role titles may include:

factory hand

seafood or fish packer

seafood or fish seller

seafood or fish transporter

store person or assistant.


Packaging Rules

A total of fifteen (15) units of competency must be achieved.

four (4) core units plus

three (3) sales and distribution specialist elective units (Group A) plus

eight (8) elective units that may be selected from a combination of:

Group A sales and distribution specialist units not yet selected for this qualification

Group B elective units

imported units from this Training Package or from any other nationally endorsed Training Package or accredited course. A maximum of three (3) units can be imported, however, at least two (2) of those units must be aligned to Certificate II or III level. Units must be relevant to seafood sales and distribution and not duplicate skills already selected.

Core units of competency

Unit code

Unit title

add topic SFICORE101C *

Apply basic food handling and safety practices

add topic SFICORE103C

Communicate in the seafood industry

add topic SFICORE105B

Work effectively in the seafood industry

add topic SFICORE106B

Meet workplace OHS requirements

* Note: add topic SFICORE101C is not a required unit for operations that are growing or holding species not destined for human consumption. This includes ornamental or display species, stock for pearls, and stockers for conservation purposes. The unit FDFOP2063A Apply quality systems and procedures, is to be used in its place.

Elective units of competency

Group A: Sales and distribution specialist units

Unit code

Unit title

add topic SFIDIST201C

Prepare, cook and retail seafood products

add topic SFIDIST202C

Retail fresh, frozen and live seafood

add topic SFIEMS201B

Participate in environmentally sustainable work practices

add topic SFIFISH209C

Maintain the temperature of seafood

add topic SFIPROC102C

Clean work area

add topic FDFFS2001A

Implement the food safety program and procedures

add topic FDFOP2010A

Work with temperature controlled stock

Group B: Other elective units

Business services

Unit code

Unit title

add topic BSBCUS201B

Deliver a service to customers

add topic BSBINM201A

Process and maintain workplace information

add topic BSBWOR204A

Use business technology

add topic FNSACC301A

Process financial transactions and extract interim reports

Aquaculture operations

Unit code

Unit title

add topic SFIAQUA205C

Feed stock

add topic SFIAQUA206C

Handle stock

add topic SFIAQUA209C

Manipulate stock culture environment

add topic SFIAQUA213C

Monitor stock and environmental conditions

add topic SFIAQUA221A

Control predators and pests

add topic SFIAQUA222A

Control diseases

Occupational health and safety

Unit code

Unit title


Provide first aid

Quality assurance and food safety

Unit code

Unit title

add topic FDFOP2063A

Apply quality systems and procedures

Retail operations

Unit code

Unit title

add topic SIRRMER001A

Merchandise food products*

add topic SIRRFSA001A Apply retail food safety practices

add topic SIRRMER003A

Prepare and display fast food items*

add topic SIRRFSA001A Apply retail food safety practices

add topic SIRRRPK001A

Advise on food products and services*

add topic SIRRFSA001A Apply retail food safety practices


Apply point-of-sale handling procedures


Interact with customers


Organise and maintain work areas


Balance and secure point-of-sale terminal

add topic SIRXICT001A

Operate retail technology

add topic SIRXINV001A

Perform stock control procedures

add topic SIRXRSK001A

Minimise theft

add topic SIRXSLS002A

Advise on products and services


Sell products and services

Seafood processing

Unit code

Unit title

add topic SFIPROC101C

Clean fish*

add topic SFIPROC106B Work with knives

add topic SFIPROC105B

Fillet fish and prepare portions*

add topic SFIPROC106B Work with knives

add topic SFIPROC106B

Work with knives

add topic SFIPROC201C

Head and peel crustaceans

add topic SFIPROC202C

Process squid, cuttlefish and octopus

add topic SFIPROC203C

Shuck molluscs

Seafood transport and storage

Unit code

Unit title

add topic SFISTOR202C

Receive and distribute product

add topic SFISTOR203C

Assemble and load refrigerated product

add topic SFISTOR204A

Prepare, pack and dispatch stock for live transport

add topic SFISTOR205A

Prepare, pack and dispatch non-live product

add topic TLID2013A

Move materials mechanically using automated equipment

add topic TLID1001A

Shift materials safely using manual handling methods

add topic TLID1002A

Shift a load using manually-operated equipment

add topic TLID2004A

Load and unload goods/cargo

add topic TLILIC2001A

Licence to operate a forklift truck


    Pathways into the qualification

    Pathways for candidates considering this qualification include:

    direct entry

    SFI10511 Certificate I in Seafood Processing, or other seafood industry stream qualification

    vocational experience or tertiary studies related to farming or animal husbandry, fishing, working with seafood, general sales and distribution.

    Pathways from the qualification

    After achieving this qualification, candidates may undertake:

    SFI30611 Certificate III in Seafood Industry (Sales and Distribution).

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

Licences for operating motor vehicles, tractors, forklifts, vessels and other plant apply for some competencies.

Employability Skills


SFI20611 Certificate II in Seafood Industry (Sales and Distribution)

The following table contains a summary of the employability skills as identified by the Sales and Distribution sector for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements and may vary from one agency to another.

Employability Skill

Industry requirements for this qualification include:


communicating information about problems with work

communicating information relating to OHS

completing work forms and required written documentation

demonstrating effective and appropriate interpersonal skills

interpreting and applying workplace procedures and instructions

sharing workplace information

using communication and information technologies to support work operations.


identifying own role and responsibilities within a team

identifying team goals

maintaining health and safety of work area for self and others

providing assistance to others in the work area

sharing work-related information

working as part of a team.

Problem solving

applying knowledge of materials, product purpose and processes to work operations

identifying and reporting any workplace hazards

identifying workplace problems and making contributions to their solution

identifying and applying OHS issues relating to work in the food industry

monitoring workplace activities and identifying and reporting non-compliances.

Initiative and enterprise

asking questions regarding requirements and expectations

gathering and interpreting information to support safe and efficient work

inspecting quality of work on an ongoing basis

making suggestions for continuous improvement

providing feedback on procedures and processes

recording basic information on the quality and other indicators of work outcomes.

Planning and organising

directing correct product for dispatch

identifying work requirements and work load priorities

identifying and using relevant personal protective equipment (PPE)

identifying and reporting issues affecting ability to meet work outcomes

organising work area to maintain housekeeping standards

planning work activities to meet daily work requirements

selecting and organising relevant product and load-shifting equipment

using stock rotation methods.


accepting responsibility for quality of own work

applying food safety practices

identifying personal responsibilities

keeping the work area clean and tidy at all times

maintaining own work efficiency

monitoring own work

participating in OHS practices

planning to meet required work outcomes of self and team.


asking questions to expand own knowledge

assessing own competencies in meeting job requirements

attending training or skill development activities

identifying own skill requirements and seeking skill development if required

listening to feedback and advice of supervisors.


using manual handling technologies in the workplace

using computer software to generate forms and labels, and record information.