Field Agriculture, Forestry and Fisheries
Review of Seafood unit standards
Subfield |
Domain |
ID |
Seafood |
Seafood Generic |
21978, 21979 |
Seafood Processing |
15654, 15655, 16710, 16711, 16713,16714, 17994, 17995, 18042, 18493, 18494, 18495, 20314, 21976, 27098 |
|
Seafood Risk Management |
12315,17573, 18403, 20831, 21566, 21977 |
The Primary ITO has completed the review of the unit standards listed above.
Date new versions published January 2019
Planned review date December 2023
Summary
Primary ITO has reviewed a number of unit standards to better reflect industry needs and to meet the requirements of the outcomes listed in the New Zealand Certificate in Seafood Processing (Level 4) [Ref: 3131].
There are a number of organisations with consent to assess by subfield or domain and level, as well as individual unit standards. Organisations with consent to assess, as well as industry stakeholders, had the opportunity to review the relevant unit standards and offer feedback. This consultation was carried out by email in July 2018. All feedback was actioned where appropriate.
Main changes
· 23 unit standards were reviewed and updated to reflect current industry practices.
· The credit value of two unit standards was changed to better reflect the time taken to learn, practice and be assessed for the skills in the unit standards.
· Unit standard 16711 was designated expiring without replacement as it was no longer required and has had no recent usage.
· One new unit standard was written to meet the graduate outcomes of the New Zealand Certificate in Seafood Processing (Level 4) [Ref: 3131].
The Category D unit standard will expire at the end of December 2019
Detailed list of unit standards – classification, title, level, and credits
All changes are in bold.
Key to review category |
|
A |
Dates changed, but no other changes are made - the new version of the standard carries the same ID and a new version number |
B |
Changes made, but the overall outcome remains the same - the new version of the standard carries the same ID and a new version number |
C |
Major changes that necessitate the registration of a replacement standard with a new ID |
D |
Standard will expire and not be replaced |
Agriculture, Forestry and Fisheries > Seafood > Seafood Generic
ID |
Title |
Level |
Credit |
Review Category |
21978 |
Explain and carry out the development, implementation and maintenance of a documented seafood system Describe and carry out development, implementation and maintenance of a documented system in a seafood operation |
4 |
10 |
B |
21979 |
Explain and carry out an audit of a documented system in a seafood operation Describe and carry out an audit of a documented system in a seafood operation |
4 |
10 |
B |
31658 |
Describe legislative compliance of work routines, and implement and monitor work routines in a seafood operation |
4 |
10 |
New |
Agriculture, Forestry and Fisheries > Seafood > Seafood Processing
ID |
Title |
Level |
Credit |
Review Category |
15654 |
Supervise the compliance system in a seafood operation Describe and supervise the compliance system in a seafood operation |
4 |
10 |
B |
15655 |
Fillet fish in a commercial seafood processing operation Describe fish filleting, and fillet fish in a commercial seafood operation |
4 |
20 |
B |
16710 |
Write work instructions for a seafood processing task Describe and write work instructions for a seafood task |
4 |
5 |
B |
16711 |
Evaluate the quality of a batch of seafood using a company score system |
4 |
10 |
D |
16713 |
Review compliance with company seafood product quality specifications Describe and review compliance with seafood product quality specifications |
4 |
10 |
B |
16714 |
Explain techniques and interpret results for the evaluation of seafood product quality Describe techniques and test results used to evaluate seafood quality |
4 |
5 |
B |
17994 |
Explain personnel requirements in the seafood industry Describe personnel requirements in the seafood industry |
4 |
5 |
B |
17995 |
Describe seafood spoilage mechanisms, and how seafood spoilage is controlled Describe seafood spoilage mechanisms and control |
4 |
5
10 |
B |
18042 |
Explain concepts and principles of quality management used in the production of a seafood product Describe concepts and principles of quality management used in the production of a seafood product |
4 |
8
10 |
B |
18402 |
Demonstrate knowledge of seafood microbiology Describe seafood microbiology, interpret test data and take appropriate action |
4 |
10 |
B |
18493 |
Demonstrate knowledge of heat transfer in a seafood processing operation Describe heat transfer and temperature profile in a seafood operation |
4 |
5 |
B |
18494 |
Explain basic seafood biochemistry Describe seafood biochemistry |
4 |
10 |
B |
18495 |
Explain yield and productivity in the New Zealand seafood industry Describe yield and productivity in the seafood industry |
4 |
5 |
B |
20314 |
Demonstrate knowledge of finished product quality for fishmeal Describe finished product quality for fishmeal, interpret reports and describe preventative actions |
4 |
5 |
B |
21976 |
Explain quality and contamination control in a seafood operation Describe quality and contamination control in a seafood operation |
4 |
10 |
B |
27098 |
Demonstrate knowledge of potential sources of, and sampling for, contamination in a seafood processing operation Describe potential sources of bacterial contamination and sampling techniques used in a seafood operation |
4 |
15 |
B |
Agriculture, Forestry and Fisheries > Seafood > Seafood Risk Management
ID |
Title |
Level |
Credit |
Review Category |
12315 |
Supervise a seafood processing operation under a Hazard Analysis Critical Control Point system Describe and supervise a seafood operation under a Hazard Analysis Critical Control Point system |
4 |
10 |
B |
17573 |
Complete the documentation requirements for the Ministry of Fisheries Trade Information and Catch Documentation Scheme Describe and complete documentation for the Trade Information and Catch Documentation Scheme |
4 |
5 |
B |
18403 |
Explain food safety legislation and its application in the New Zealand seafood industry Describe food safety legislation and its application in the New Zealand seafood industry |
4 |
10 |
B |
20831 |
Explain and operate the New Zealand Food Safety Authority's Electronic Certification system of Official Assurance Describe and complete documents for the Ministry for Primary Industries’ Electronic Certification system |
4 |
10 |
B |
21566 |
Carry out Operator Verification for a seafood processing operation as part of a Risk Management Programme Describe and carry out operator verification in a seafood operation for a risk management programme |
4 |
15 |
B |
21977 |
Explain the operation and verification of a Risk Management Programme for a seafood operation Describe the operation and verification of a risk management programme for a seafood operation |
4 |
10 |
B |