Certificate IV in Seafood Post Harvest Operations - SFI40219
Seafood and Maritime Training
Type of institution: Registered Training Organisation
Level: Pre-degree
CRICOS:
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 operationsharvesting and on-farm processing companieswholesalers or retailersseafood 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.
Subjects
- Promote innovation in a team environment
- Manage a small team
- Supervise storage of temperature controlled stock
- Develop emergency procedures for an aquaculture enterprise
- Manage a product recall
- Analyse international seafood market opportunities
- Develop and implement a seafood waste utilisation strategy
- Supervise and verify supporting programs for food safety
- Maintain workplace health and safety processes
- Wholesale product
- Support the recruitment, selection and induction of staff
- Undertake small business planning
- Plan and develop formulations and specifications for new seafood product
- Evaluate a batch of seafood
- Analyse domestic seafood market opportunities
- Participate in a media interview or presentation
- Conduct internal food safety audits
- Improve cost factors in work practices
- Implement and monitor environmentally sustainable work practices
- Identify risk and apply risk management processes
- Implement and monitor environmentally sustainable work practices
- Show leadership in the workplace
- Buy seafood product
- Communicate with influence
- Implement continuous improvement
- Manage small business finances
- Develop a HACCP-based food safety plan
- Supervise work routines and staff performance
- Establish sampling program
- Develop and provide information about seafood product
- Apply statistics to operational processes
- Develop teams and individuals
- Supervise and maintain a food safety plan
- Evaluate and develop small business operations
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Hobart | No |
