Domain - Seafood Retailing
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| 0 Qualifications | 13 Assessment Standards (13 Units) | View Education Organisations with Consent to Assess |
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Assessment Standards
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Level 3
Demonstrate knowledge of, and store and monitor, seafood product at point-of-sale
Version 4
12475 Unit Standard 5 Credits
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This unit standard is for people working in a seafood operation, in a point-of-sale context. People credited with this unit standard are able to; demonstrate knowledge of the procedures for storing seafood product at point-of-sale, store seafood product at point-of-sale, and monitor seafood product during storage, at point-of-sale.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and weigh, label, and pack seafood product at point-of-sale and maintain hygienic practices
Version 4
12476 Unit Standard 7 Credits
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This unit standard is for people working in a seafood operation, in a point-of-sale context. People credited with this unit standard are able to: demonstrate knowledge of, and weigh and label seafood product at point-of-sale, and maintain hygienic practices; and demonstrate understanding of, and pack seafood product at point-of-sale and maintain hygienic practices.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and clean seafood product display and storage areas at point-of-sale
Version 4
12477 Unit Standard 10 Credits
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This unit standard is for people working in a seafood operation, in a point-of-sale context. People credited with this unit standard are able to: demonstrate knowledge of the preparation required for cleaning the seafood display and storage area at point-of-sale; prepare the seafood display and storage area for cleaning at point-of-sale; and clean the seafood display and storage area at point-of-sale.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Prepare and service a seafood display at point-of-sale
Version 4
12478 Unit Standard 15 Credits
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This unit standard is for people working in a seafood operation, in a point-of-sale context. People credited with this unit standard are able to: demonstrate knowledge of, and weigh and label seafood product at point-of-sale, and maintain hygienic practices; and demonstrate understanding of, and pack seafood product at point-of-sale and maintain hygienic practices.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Clean and maintain a live crustacean display or holding system
Version 4
17057 Unit Standard 5 Credits
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This unit standard is for people working in a seafood operation. People credited with this unit standard are able to clean and maintain a live crustacean display or holding system.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Clean and maintain a live shellfish display or holding system
Version 4
17076 Unit Standard 5 Credits
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This unit standard is for people working in a seafood operation. People credited with this unit standard are able to clean and maintain a live shellfish display or holding system.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Demonstrate knowledge of, and provide, seafood product information to customers at point-of-sale
Version 4
21985 Unit Standard 5 Credits
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This unit standard is for people working in a seafood operation in a point-of-sale context. People credited with this unit standard are able to: demonstrate knowledge of seafood product; and provide seafood product information to customers, at point-of-sale.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Level 4
Manage the condition of live shellfish and describe the maintenance of their display and/or holding system
Version 3
17077 Unit Standard 8 Credits
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This unit standard is intended for those people working, or intending to work, in a senior seafood management role with responsibility for quality and quantity of the product. People credited with this unit standard are able to manage the condition of live shellfish in their display and/or holding system, and describe the maintenance of a live shellfish display and/or holding system.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Manage the condition of live crustaceans and maintain their display and/or holding system
Version 3
17078 Unit Standard 8 Credits
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People credited with this unit standard are able to: explain the water quality requirements for maintaining a live crustacean display and/or holding system; manage the condition of live crustaceans in their display and/or holding system; and maintain a live crustacean display and/or holding system.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Maintain seafood product levels for a seafood retail outlet
Version 3
17079 Unit Standard 12 Credits
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People credited with this unit standard are, for a seafood retail outlet, able to: explain seafood product availability; order seafood product; and receive seafood product.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Control stock in a seafood retail outlet
Version 3
17080 Unit Standard 10 Credits
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People credited with this unit standard are, in a seafood retail outlet, able to: explain the stock control process; control stock levels; and dispose of seafood waste product.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Explain and provide seafood product information in a seafood wholesale and/or retail environment
Version 3
21986 Unit Standard 5 Credits
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People credited with this unit standard are able to: explain seafood product characteristics and supply; explain customer preparation and cooking information for seafood products; and provide information to customers on seafood products; in a seafood wholesale and/or retail environment.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Provide an overview of the New Zealand seafood wholesale and retail industry
Version 3
21987 Unit Standard 5 Credits
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People credited with this unit are able to: explain the structure of the New Zealand (NZ) seafood wholesale and retail industry; explain the legislative framework within which the NZ seafood wholesale and retail industry operates; and identify and analyse factors influencing the development and current status of the NZ seafood wholesale and retail industry.
Consent & Moderation Requirements:
CMR 123
Standard-setting body:
Muka Tangata - People, Food and Fibre Workforce Development Council
Data as at 2024-04-24 23:01:11.317