Domain - Seafood Processing
TOP > Agriculture, Forestry and Fisheries > Seafood > Seafood Processing
| 0 Qualifications | 75 Assessment Standards (75 Units) | View Education Organisations with Consent to Assess |
Qualifications Domain-full
No qualifications currently registered at this level. Also check fields and sub-fields.
Assessment Standards
Hide education organisations, CMR & purpose »
Level 2
Demonstrate basic knife skills to cut seafood product
Version 6
15656 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: demonstrate safe knife handling procedures; maintain knives; cut seafood product and describe the consequences of not meeting specifications.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of the characteristics of bivalve molluscan shellfish quality
Version 6
15884 Unit Standard 2 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the characteristics of bivalve shellfish quality.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and operate, a band saw for the production of seafood product
Version 5
16715 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the effects the use of a bandsaw can have on a seafood product; and operate a band saw for production of seafood products in accordance with workplace procedures.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Operate coating machines for the production of coated and cooked seafood products
This standard has expired and is no longer available.
Version 2
16716 Unit Standard 15 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to: explain pre-dusting, battering, and crumbing processes, and their influence on the production of coated and cooked seafood products; start up and shut down coating machines for seafood processing; set machinery for production of coated and cooked seafood product; assemble and disassemble coating machines for cleaning; operate coating machines during seafood processing; and monitor operation of coating machines during seafood processing. This unit standard is designed for those people involved in the operation of coating machines in the seafood industry.
Standard-setting body:
Operate frier and freezer for the production of coated and cooked seafood products
This standard has expired and is no longer available.
Version 2
16717 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to: explain frying and freezing and their influence on the production of coated and cooked seafood products; start up and shut down frier and freezer; set frier and freezer for production of coated and cooked seafood product; assemble and disassemble frier and freezer for cleaning; operate frier and freezer during seafood processing; and monitor operation of frier and freezer during seafood production. This unit standard is designed for those people involved in the operation of friers and freezers in the seafood industry.
Standard-setting body:
Demonstrate knowledge of, and operate, a fish skinning machine
Version 3
25183 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of the effects the operation of a fish skinning machine can have on a seafood product; and operate a fish skinning machine.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and operate, a fish filleting machine
Version 3
25184 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the effects the operation can have on a seafood product; and operate a fish filleting machine for production of seafood products.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and operate, a fish mincing machine
Version 3
25185 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of the effects the use of a fish mincing machine can have on a seafood product; and operate a fish mincing machine.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and operate, a seafood impregnating machine
Version 3
25186 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the effects the use of a seafood impregnating machine can have on a seafood product; and operate a seafood impregnating machine.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and operate, a fish slicing machine
Version 3
25187 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the effects the use of a fish slicing machine can have on a seafood product; and operate a fish slicing machine.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and maintain, a safe work area while working with seafood products
Version 3
25945 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able: demonstrate knowledge of the maintenance of a safe work area while working with seafood products; and maintain a safe work area while working with seafood products.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Store and prepare packaging for seafood products
This standard has expired and is no longer available.
Version 2
25950 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to describe the preparation and storage of, and store and prepare packaging, for seafood products.
Standard-setting body:
Describe and carry out good operating practices in a seafood goods storage facility
This standard has expired and is no longer available.
Version 2
26771 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to describe and carry out good operating practices in a seafood goods storage facility.
Standard-setting body:
Describe and prepare seafood goods for dispatch from a seafood goods storage facility
This standard has expired and is no longer available.
Version 2
26772 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to, from a seafood goods storage facility: describe the preparation of seafood goods for dispatch; and select, prepare and check seafood goods for dispatch.
Standard-setting body:
Identify and assess characteristics of seafood quality
Version 7
5328 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: identify the age or stages of quality of whole, raw or live seafood using a quality score sheet; and assess the quality characteristics of cooked seafood at different ages or stages of quality.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Handle seafood product
This standard has expired and is no longer available.
Version 6 This unit standard was replaced by unit standard 31493.
5331 Unit Standard 7 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to describe handling methods used to maintain food safety and food quality for a seafood product, and handle seafood product to maintain food safety and food quality.
Standard-setting body:
Demonstrate knowledge of and use hygienic work practices while working with seafood
Version 8
5332 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of hygienic work practices, and techniques for the prevention of food borne diseases in seafood products. They are also able to use hygienic work practices.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Weigh and label packed seafood product
Version 6
6204 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: demonstrate understanding of the requirements and procedures for checking the accuracy of scales; and weigh and label seafood product.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of and use safe work practices in the seafood industry
Version 5
6213 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of safe work practices while performing repetitive tasks in the seafood industry and while working with seafood. They are also able to use safe work practices while performing repetitive tasks, and lift products safely in the seafood industry.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Level 3
Demonstrate knowledge of handling, and handle, bivalve molluscan shellfish product
Version 5
15344 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a bivalve shellfish operation. People accredited with this unit standard are able to: demonstrate knowledge of; the handling methods for a live bivalve molluscan shellfish product, and the handling requirements used during processing of a bivalve molluscan shellfish product; and handle bivalve molluscan shellfish product to maintain food safety and food quality.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and complete, an individual system monitoring in a seafood operation
Version 5
15653 Unit Standard 7 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the key features of, and complete the monitoring of, an individual system in a seafood operation, identify non-compliance, and take corrective action.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Operate and maintain a fish skinning machine
This standard has expired and is no longer available.
Version 2 This unit standard has been replaced by unit standard 25183.
16706 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to: explain the effects of the operation of a fish skinning machine on a seafood product; set up a fish skinning machine; operate a fish skinning machine; clean a fish skinning machine; and maintain a fish skinning machine. This unit standard is designed for those people involved in the operation and maintenance of one type of skinning machine.
Standard-setting body:
Operate and maintain a fish filleting machine
This standard has expired and is no longer available.
Version 2 This unit standard has been replaced by unit standard 25184.
16707 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to: explain the effects of the operation of a fish filleting machine on seafood product; set up a fish filleting machine; operate a fish filleting machine; clean a fish filleting machine; and maintain a fish filleting machine. This unit standard is designed for those people involved in the operation and maintenance of one type of fish filleting machine.
Standard-setting body:
Operate and maintain a fish mincing machine
This standard has expired and is no longer available.
Version 2 This unit standard has been replaced by unit standard 25185.
16708 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to: explain the effects of the operation of a fish mincing machine on a seafood product; set up a fish mincing machine; operate a fish mincing machine; clean a fish mincing machine; and maintain a fish mincing machine. This unit standard is designed for those people involved in the operation and maintenance of one type of fish mincing machine.
Standard-setting body:
Operate and maintain an impregnating machine for seafood processing
This standard has expired and is no longer available.
Version 2 This unit standard has been replaced by unit standard 25186.
16709 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to: explain the effects of the operation of an impregnation machine on seafood product; explain the preparation process for impregnating seafood product; set up an impregnating machine; operate an impregnating machine; clean an impregnating machine: and maintain an impregnating machine. This unit standard is designed for those people involved in the operation, and maintenance of one type of impregnation machine.
Standard-setting body:
Demonstrate knowledge of seafood naming systems, and identify New Zealand seafood species
Version 4
16712 Unit Standard 3 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the different naming systems for seafood species in the New Zealand seafood industry; and identify the features of seafood species in the New Zealand seafood industry.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of the smoking process, and smoke seafood product
Version 5
18281 Unit Standard 15 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to, demonstrate knowledge of the smoking process for a seafood product, and smoke seafood product.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of shucking requirements, and shuck a species of shellfish in a commercial seafood operation
Version 4
20311 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the requirements for shucking a species of shellfish; and shuck a species of shellfish; at a commercial rate.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of filleting, and fillet a species of fish in a commercial seafood operation
Version 4
20312 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of: the requirements for filleting a species of fish; and fillet a species of fish, at a commercial rate.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of processing fishmeal, and operate a fishmeal plant
Version 4
20313 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of: fishmeal product processing; carry out the assessment of raw materials and set up the plant for production; carry out the processing of fishmeal product, and take action on any out-of-specification product; shut down and clean the fishmeal plant; and repair and maintain the fishmeal plant for operational purposes.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of the processing sector of the New Zealand seafood industry
This standard has expired and is no longer available.
Version 3
21980 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to describe: harvesting or catching and processing methods used in the New Zealand seafood industry; the markets and intended use of seafood produced in New Zealand; the legislative framework that applies to the seafood processing sector in New Zealand.
Standard-setting body:
Demonstrate knowledge of, and set up, shut down, and maintain, a fish skinning machine
Version 3
23900 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation who are involved in skinning machine maintenance. People credited with this unit standard are able to demonstrate knowledge of: the impact the operational settings of a fish skinning machine have on a seafood product; and the set up, shut down, cleaning and maintenance of, a fish skinning machine.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and set up, shut down, and maintain, a fish filleting machine
Version 3
23901 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation who are involved in fish filleting machine maintenance. People credited with this unit standard are able to demonstrate knowledge of: the impact that operational settings of a fish filleting machine have on a fish product; and the set up, shut down, cleaning and maintenance of a fish filleting machine.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and set up, shut down and maintain a fish mincing machine
Version 3
23902 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation who are involved in fish mincing machine maintenance. People credited with this unit standard are able to demonstrate knowledge of: the impact the operational settings of a fish mincing machine have on a seafood product; and the set up, shut down, cleaning and maintenance of, a fish mincing machine.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and set up, shut down and maintain, a seafood impregnating machine
Version 3
23903 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation who are involved in seafood impregnating machine maintenance. People credited with this unit standard are able to demonstrate knowledge of: the impact the operational settings of an impregnating machine have on a seafood product; and the set up, shut down, cleaning and maintenance of an impregnating machine.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and set up, shut down and maintain a band saw for seafood product
Version 3
23904 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation who are involved in band saw maintenance. People credited with this unit standard are able to demonstrate knowledge of: the impact the operational settings of a band saw on a seafood product; and band saw set up, shut down, cleaning and maintenance.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and set up, shut down and maintain, a fish slicing machine
Version 3
23905 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in the seafood industry who are involved in fish slicing machine maintenance. People credited with this unit standard are able to demonstrate knowledge of; the impact the operational settings of a fish slicing machine have on a seafood product; and fish slicing machine set up, shut down, cleaning and maintenance.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe, and carry out, seafood product checks, and complete documentation for receiving and dispatching product
Version 3
25942 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of: the documentation and seafood product checks when receiving seafood product into; and when dispatching seafood product from, the seafood operation. They are also able to carry out the seafood product checks, and complete documentation for the movement of seafood product.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of a Risk Management Programme for a seafood operation
Version 3
25943 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people who are working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of: a Risk Management Programme operating at a seafood operation; and the responsibilities of, and consequences for, a seafood operation not complying with their Risk Management Programme.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and carry out, seafood product quality checks in a seafood operation
Version 3
25944 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of seafood product quality checks in a seafood operation, carry out seafood product quality checks, and take action in response to any findings of non-compliance in a seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe contamination, cleaning and sanitation in a seafood operation
Version 5
25946 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: contamination; active agents in cleaning and sanitation chemicals and their mode of action; and cleaning and sanitation, in a seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe microbial contamination, and cleaning and sanitation verification, in a seafood operation
Version 5
25947 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: microorganisms found; the potential sources of, and corrective action for, microbial contamination; and activities used for the verification of the cleaning and sanitation process, in a seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of packing, and pack, seafood product
Version 3
25948 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of: the requirements and procedures for packing seafood product; and pack seafood product.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and set up, and shut down, and maintain, an automated seafood machine
Version 3
25949 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of: the operation, set up, shut down and cleaning and maintenance of an automated seafood machine.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe, and supervise, reception and storage of seafood products and associated goods at a seafood operation
Version 3
25951 Unit Standard 3 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of and supervise the reception and storage of seafood products and associated goods.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of a seafood operation's inventory control system, and complete inventory records
Version 3
26769 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of a seafood operation''s inventory control system; and complete inventory records for a seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of the storage of, and store, seafood goods in a seafood storage facility
Version 3
26770 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the storage of seafood goods; store seafood goods; and count and record seafood goods in a storage facility.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and carry out, safe work practices in a seafood goods storage facility
Version 3
26773 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to: identify and describe safe work practices, and carry out safe work practices, in a seafood goods storage facility.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and carry out, aseptic sampling procedures in a seafood operation
Version 3
27099 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of and carry out aseptic sampling procedures in a seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of handling practices, and produce seafood product fit for its intended purpose
Version 2 This unit standard replaced unit standard 5331.
31493 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit is for people working in a seafood operation. People credited with this unit are able to demonstrate knowledge of handling practices required to produce seafood product, and produce seafood product, that is fit for its intended purpose.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of grading, and grade, seafood product
Version 2 This unit standard replaced unit standard 6200.
31494 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of grading requirements for seafood product, and grade seafood product.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of packing, and pack live seafood
Version 2
31495 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of requirements and procedures for packing live seafood and pack live seafood product.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of cleaning and sanitation, and clean and sanitise a seafood operation work area
Version 2
31496 Unit Standard 3 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of cleaning and sanitation a work area in a seafood operation; and clean and sanitise a seafood operation work area.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of the effects and control of seafood spoilage, and the shelf life of seafood product
Version 7
5316 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of factors that contribute to seafood spoilage and their effects on seafood product quality; and the control of seafood spoilage factors and shelf life of seafood products.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Grade and pack seafood product to company specifications
This standard has expired and is no longer available.
Version 5 This unit standard was replaced by unit standard 31494.
6200 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to describe company specifications for seafood product, and grade and pack seafood product to company specifications.
Standard-setting body:
Freeze seafood product
This standard has expired and is no longer available.
Version 6
6201 Unit Standard 7 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to describe the method of freezing of a seafood product; and freeze a seafood product.
Standard-setting body:
Demonstrate knowledge of chilling and chill seafood product
Version 8
6202 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of chilling and chill seafood product.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of thawing and thaw seafood product
Version 6
6203 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of thawing and thaw seafood product.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of contamination, and clean and sanitise a seafood operation
Version 7
6212 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of: contamination; a cleaning and sanitisation programme; and clean and sanitise, in a seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Level 4
Describe and supervise the compliance system in a seafood operation
Version 5
15654 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: the compliance system and key features that comprise the individual systems; and non-compliance and corrective action for the compliance system, in a seafood operation. They are also able to supervise the compliance system in a seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe fish filleting, and fillet fish in a commercial seafood operation
Version 6
15655 Unit Standard 20 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: productivity, yield and quality associated with filleting fish; and the prerequisites required for fish filleting. They are also able to fillet a range of fish species in a commercial seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe and write work instructions for a seafood task
Version 5
16710 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: the benefits of written work instructions for a seafood task; and the planning process for written work instructions for a seafood task. They are also able to write and confirm a work instruction for a seafood task.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Evaluate the quality of a batch of seafood using a company score system
This standard has expired and is no longer available.
Version 4
16711 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is designed for people working, or intending to work, in a seafood processing plant, retail outlet, or commercial fishing vessel. People credited with this unit standard are able to: take samples for sensory evaluation from a batch of seafood; prepare and evaluate standard samples for sensory evaluation from a batch of seafood; develop a quality profile for seafood using a company score system; explain the relationship between quality profiles and quality indicators for the batch of seafood; and action the batch of seafood according to its quality profile in accordance with company requirements.
Standard-setting body:
Describe and review compliance with seafood product quality specifications
Version 5
16713 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: procedures and reasons for evaluating seafood product quality; the control measures used in the prevention of non-compliance of seafood product quality; and corrective actions for non-compliance of seafood product quality. They are also able to review records of seafood product quality evaluation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe techniques and test results used to evaluate seafood quality
Version 6
16714 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: techniques to evaluate seafood product quality; acceptable limits of results from tests used to evaluate seafood product quality; and the causes and implications of test results for seafood product quality being outside commercially acceptable results.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe personnel requirements in the seafood industry
Version 4
17994 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: recruitment requirements, the induction process, and ongoing training; and the company''s performance review process, in the seafood industry.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe seafood spoilage mechanisms and control
Version 5
17995 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe seafood spoilage mechanisms and control.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe concepts and principles of quality management used in the production of a seafood product
Version 4
18042 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: the fundamental concepts and principles of quality management used in the production of a seafood product; the features of a quality management system and its relationship to seafood production; and the responsibility for the quality management and its relationship to seafood production.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe seafood microbiology, interpret test data and take appropriate action
Version 5
18402 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: the nature and growth requirements of microorganisms and their effect seafood product; microorganisms in relation to food borne disease in seafood products; and sampling and testing to determine food safety in seafood product. They are also able to interpret test data, describe procedures in the event of exceeded food safety limits and take appropriate action.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe heat transfer and temperature profile in a seafood operation
Version 4
18493 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: the mechanisms and principles of heat transfer in relation to seafood operations; and a temperature profile for a seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe seafood biochemistry
Version 5
18494 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: the biochemical composition of seafood and the impact of seasonal changes; the structure of proteins and lipids in seafood and the biochemical importance of water in seafood; and the biochemical basis for common post mortem changes in seafood products.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe yield and productivity in the seafood industry
Version 4
18495 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe yield and productivity in the seafood industry.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe finished product quality for fishmeal, interpret reports and describe preventative actions
Version 4
20314 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe factors that impact on finished product quality requirements for fishmeal. They are also able to and interpret fishmeal quality analysis reports and describe preventative actions.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe quality and contamination control in a seafood operation
Version 4
21976 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: factors that influence final product quality; cross contamination; contamination control policies and procedures, monitoring, non-compliance and corrective action; and the importance and maintenance of sanitary design, in a seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Describe potential sources of bacterial contamination and sampling techniques used in a seafood operation
Version 3
27098 Unit Standard 15 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to describe: the potential sources of bacterial contamination in the environment and water; and sampling techniques, in a seafood operation. They are also able to identify sampling sites in order to find the potential sources of bacterial contamination in a seafood operation.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Data as at 2024-04-26 23:01:12.72