Certificate III in Seafood Industry (Sales and Distribution)

This qualification represents the competencies relevant to people working in the sales and distribution sector of the seafood industry in the capacity of a skilled employee. It is designed for more experienced employees whose work requires extensive product knowledge and some responsibility for decision-making and coordination of team activities

They are also responsible for supervising or leading other workers/staff as part of a work team.

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 will have a broad range of well-developed skills and the ability to adapt and transfer skills to new activities. That person will have some responsibility for decision-making and coordinating team activities. Their duties may include:

dealing with suppliers

handling and basic processing of seafood

maintaining food safety, OHS and other compliance requirements

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:

leading factory hand

senior seafood or fish packer

senior seafood or fish seller

senior seafood or fish transporter

senior store person or supervisor.


Packaging Rules

A total of eighteen (18) units of competency must be achieved.

four (4) core units plus

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

eleven (11) 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 four (4) units can be imported, however, at least two (2) of those units must be aligned to Certificate III or IV level. Units must be relevant to seafood sales and distribution and not duplicate units 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 SFIAQUA315A

Oversee emergency procedures for on-land operations

add topic SFIDIST301C

Wholesale product

add topic SFIEMS301B

Implement and monitor environmentally sustainable work practices

add topic SFIFISH209C

Maintain the temperature of seafood

add topic SFIOHS301C

Implement OHS policies and guidelines

add topic SFISTOR301C

Operate refrigerated storerooms

add topic FDFFS2001A

Implement the food safety program and procedures

add topic FDFFS3001A

Monitor the implementation of quality and food safety programs*

add topic FDFFS2001A Implement the food safety program and procedures

add topic SIRXMGT001A

Coordinate work teams

Group B: Other elective units

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, food safety and environmental management

Unit code

Unit title

add topic BSBRSK401A

Identify risk and apply risk management processes

add topic FDFTEC3001A

Participate in HACCP team*

add topic FDFFS2001A Implement the food safety program and procedures

add topic SFIEMS401B

Conduct an internal audit of an environmental management system

Retail operations

Unit code

Unit title


Apply point-of-sale handling procedures


Interact with customers


Coordinate interaction with customers


Balance and secure point-of-sale terminal

add topic SIRXICT001A

Operate retail technology

add topic SIRXINV002A

Maintain and order stock


Coordinate merchandise presentation


Maintain store safety

add topic SIRXRSK002A

Maintain store security


Create a promotional display or stand

Seafood processing

Unit code

Unit title

add topic SFIDIST201C

Prepare, cook and retail seafood products

add topic SFIDIST202C

Retail fresh, frozen and live seafood

add topic SFIPROC101C

Clean fish*

add topic SFIPROC106B Work with knives

add topic SFIPROC102C

Clean work area

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

add topic FDFOP2010A

Work with temperature controlled stock

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


Receive and store stock


Maintain the quality of perishable items


Control stock

add topic TLIA2009A

Complete and check import/export documentation

add topic TLID2013A

Move materials mechanically using automated equipment

add topic TLID1001A

Shift materials safely using manual handling methods

add topic TLID2004A

Load and unload goods/cargo

add topic TLILIC2001A

Licence to operate a forklift truck

Business services

Unit code

Unit title

add topic BSBADM311A

Maintain business resources

add topic BSBCUS301B

Deliver and monitor a service to customers

add topic BSBFIA301A

Maintain financial records

add topic BSBFIA302A

Process payroll

add topic BSBFIA303A

Process accounts payable and receivable

add topic BSBFIA401A

Prepare financial reports

add topic BSBINM301A

Organise workplace information

add topic BSBITU306A

Design and produce business documents

add topic BSBITU307A

Develop keyboarding speed and accuracy

add topic BSBITU309A

Produce desktop published documents

add topic BSBRKG304B

Maintain business records

add topic BSBSUS201A

Participate in environmentally sustainable work practices

Frontline management

Unit code

Unit title

add topic BSBFLM303C

Contribute to effective workplace relationships

add topic BSBFLM306C

Provide workplace information and resourcing plans

add topic BSBFLM309C

Support continuous improvement systems and processes

add topic BSBFLM311C

Support a workplace learning environment

add topic BSBINN301A

Promote innovation in a team environment

add topic BSBITU305A

Conduct online transactions

add topic BSBRES401A

Analyse and present research information

add topic BSBRKG402B

Provide information from and about records

add topic BSBWOR301B

Organise personal work priorities and development

Training and assessment

Unit code

Unit title

add topic TAEASS301B

Contribute to assessment

add topic TAEDEL301A

Provide work skill instruction


    Pathways into the qualification

    Pathways for candidates considering this qualification include:

    direct entry

    SFI20611 Certificate II in Seafood Industry (Sales and Distribution)

    vocational and tertiary studies related to seafood handling, processing and selling.

    Pathways from the qualification

    After achieving this qualification, candidates may undertake:

    SFI40611 Certificate IV in Seafood Industry (Sales and Distribution)

    SFI40311 Certificate IV in Seafood Industry (Environmental Management).

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

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

Employability Skills


SFI30611 Certificate III 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:


completing standard documentation

confirming relevant industry and workplace requirements

ensuring records are accurate and legible

establishing effective working relationships with colleagues

providing relevant work related information to others

supporting team communication practices

understanding personal and team requirements of relevant industry and workplace standards, regulations and policies

undertaking interactive workplace communication

using communication technologies efficiently.


demonstrating and encouraging others in working cooperatively with people of different ages, gender, race or religion

explaining and implementing work team reporting requirements

monitoring work team tasks in accordance with regulatory and workplace requirements

providing support to team members

undertaking appropriate and effective communication with team members.

Problem solving

assessing processes and outcomes against quality criteria

evaluating skill requirements of work tasks

identifying risks and implementing risk control measures for machinery and equipment

identifying and addressing problems and faults

implementing food safety procedures

providing problem-solving support to team members

using problem-solving techniques to determine work requirements.

Initiative and enterprise

collecting and assessing data and information on work processes

contributing to and promoting continuous improvement processes

identifying non-conformances to standards and taking appropriate action

identifying, assessing and acting on existing and potential risks

monitoring and adjusting activities in response to operational variations

rectifying problems promptly and appropriately

seeking and providing feedback on procedures and processes.

Planning and organising

allocating tasks to operators and monitor outcomes

determining work requirements in order to meet output targets

ensuring work tools are ready and available for operations

identifying priorities and variables that impact on work planning

implementing contingency plans promptly when incidents occur

planning work tasks for self and others as required.


conducting regular housekeeping activities during shift to keep work area clean and tidy at all times

identifying and applying safety procedures, including the use of personal protective equipment (PPE)

maintaining currency of relevant, work-related information

managing own work to meet performance criteria

managing work load priorities and timelines

monitoring information in work area

monitoring own work against quality standards and identifying areas for improvement.


asking questions to expand own knowledge

assessing competencies in meeting job requirements

maintaining skill and knowledge currency

participating in meetings to inform work practices

recognising limits of own expertise and seeking skill development if required.


monitoring machine operations

performing minor maintenance on machinery

using work machines or equipment in correct operational mode

working with technology safely and according to workplace standards.