- Home
- Qualifications and standards
- NCEA
- M?ori and Pasifika
-
Providers and partners
- About education organisations
- NZQA's quality assurance system for tertiary education organisations
- Guidelines and forms
- Quick links to NZQF documents
- Consistency of graduate outcomes
- Approval, accreditation and registration
- Monitoring and Assessment
- Self-assessment
- External evaluation and review
- Assessment and moderation of standards
- Submitting results and awarding qualifications and micro-credentials
- Interim domestic Code of Practice (current)
- International Code of Practice (current)
- Tertiary and International Learners Code of Practice
- Offshore use of qualifications and programmes
- Assessment and moderation
- registration-and-accreditation
- caring-for-international-students
- Reform of vocational education
- International Education planning
- international
- About us
Domain - Seafood Processing
All unit standards registered on the Directory of Assessment Standards may be accessed here.
TOP > Agriculture, Forestry and Fisheries > Seafood > Seafood Processing
| 0 Qualifications | 75 Assessment Standards (75 Units) | View Education Organisations with Consent to Assess |
Qualifications
No qualifications currently registered at this level. Also check fields and sub-fields.
Assessment Standards
Show education organisations, CMR & purpose »
| Level 2 | ||||||
| 15656 | Unit |
Demonstrate basic knife skills to cut seafood product |
5 Credits |
|
||
| 15884 | Unit |
Demonstrate knowledge of the characteristics of bivalve molluscan shellfish quality |
2 Credits |
|
||
| 16715 | Unit |
Demonstrate knowledge of, and operate, a band saw for the production of seafood product |
10 Credits |
|
||
| 16716 | Unit |
Operate coating machines for the production of coated and cooked seafood products This standard has expired and is no longer available. |
15 Credits | |||
| 16717 | Unit |
Operate frier and freezer for the production of coated and cooked seafood products This standard has expired and is no longer available. |
10 Credits | |||
| 25183 | Unit |
Demonstrate knowledge of, and operate, a fish skinning machine |
5 Credits |
|
||
| 25184 | Unit |
Demonstrate knowledge of, and operate, a fish filleting machine |
5 Credits |
|
||
| 25185 | Unit |
Demonstrate knowledge of, and operate, a fish mincing machine |
5 Credits |
|
||
| 25186 | Unit |
Demonstrate knowledge of, and operate, a seafood impregnating machine |
5 Credits |
|
||
| 25187 | Unit |
Demonstrate knowledge of, and operate, a fish slicing machine |
5 Credits |
|
||
| 25945 | Unit |
Demonstrate knowledge of, and maintain, a safe work area while working with seafood products |
5 Credits |
|
||
| 25950 | Unit |
Store and prepare packaging for seafood products This standard has expired and is no longer available. |
5 Credits | |||
| 26771 | Unit |
Describe and carry out good operating practices in a seafood goods storage facility This standard has expired and is no longer available. |
5 Credits | |||
| 26772 | Unit |
Describe and prepare seafood goods for dispatch from a seafood goods storage facility This standard has expired and is no longer available. |
5 Credits | |||
| 5328 | Unit |
Identify and assess characteristics of seafood quality |
4 Credits |
|
||
| 5331 | Unit |
Handle seafood product This standard has expired and is no longer available. |
7 Credits | |||
| 5332 | Unit |
Demonstrate knowledge of and use hygienic work practices while working with seafood |
5 Credits |
|
||
| 6204 | Unit |
Weigh and label packed seafood product |
5 Credits |
|
||
| 6213 | Unit |
Demonstrate knowledge of and use safe work practices in the seafood industry |
5 Credits |
|
||
| Level 3 | ||||||
| 15344 | Unit |
Demonstrate knowledge of handling, and handle, bivalve molluscan shellfish product |
5 Credits |
|
||
| 15653 | Unit |
Demonstrate knowledge of, and complete, an individual system monitoring in a seafood operation |
7 Credits |
|
||
| 16706 | Unit |
Operate and maintain a fish skinning machine This standard has expired and is no longer available. |
10 Credits | |||
| 16707 | Unit |
Operate and maintain a fish filleting machine This standard has expired and is no longer available. |
10 Credits | |||
| 16708 | Unit |
Operate and maintain a fish mincing machine This standard has expired and is no longer available. |
10 Credits | |||
| 16709 | Unit |
Operate and maintain an impregnating machine for seafood processing This standard has expired and is no longer available. |
10 Credits | |||
| 16712 | Unit |
Demonstrate knowledge of seafood naming systems, and identify New Zealand seafood species |
3 Credits |
|
||
| 18281 | Unit |
Demonstrate knowledge of the smoking process, and smoke seafood product |
15 Credits |
|
||
| 20311 | Unit |
Demonstrate knowledge of shucking requirements, and shuck a species of shellfish in a commercial seafood operation |
5 Credits |
|
||
| 20312 | Unit |
Demonstrate knowledge of filleting, and fillet a species of fish in a commercial seafood operation |
10 Credits |
|
||
| 20313 | Unit |
Demonstrate knowledge of processing fishmeal, and operate a fishmeal plant |
10 Credits |
|
||
| 21980 | Unit |
Demonstrate knowledge of the processing sector of the New Zealand seafood industry This standard has expired and is no longer available. |
5 Credits | |||
| 23900 | Unit |
Demonstrate knowledge of, and set up, shut down, and maintain, a fish skinning machine |
10 Credits |
|
||
| 23901 | Unit |
Demonstrate knowledge of, and set up, shut down, and maintain, a fish filleting machine |
10 Credits |
|
||
| 23902 | Unit |
Demonstrate knowledge of, and set up, shut down and maintain a fish mincing machine |
10 Credits |
|
||
| 23903 | Unit |
Demonstrate knowledge of, and set up, shut down and maintain, a seafood impregnating machine |
10 Credits |
|
||
| 23904 | Unit |
Demonstrate knowledge of, and set up, shut down and maintain a band saw for seafood product |
10 Credits |
|
||
| 23905 | Unit |
Demonstrate knowledge of, and set up, shut down and maintain, a fish slicing machine |
10 Credits |
|
||
| 25942 | Unit |
Describe, and carry out, seafood product checks, and complete documentation for receiving and dispatching product |
5 Credits |
|
||
| 25943 | Unit |
Demonstrate knowledge of a Risk Management Programme for a seafood operation |
5 Credits |
|
||
| 25944 | Unit |
Demonstrate knowledge of, and carry out, seafood product quality checks in a seafood operation |
10 Credits |
|
||
| 25946 | Unit |
Describe contamination, cleaning and sanitation in a seafood operation |
10 Credits |
|
||
| 25947 | Unit |
Describe microbial contamination, and cleaning and sanitation verification, in a seafood operation |
10 Credits |
|
||
| 25948 | Unit |
Demonstrate knowledge of packing, and pack, seafood product |
5 Credits |
|
||
| 25949 | Unit |
Demonstrate knowledge of, and set up, and shut down, and maintain, an automated seafood machine |
10 Credits |
|
||
| 25951 | Unit |
Describe, and supervise, reception and storage of seafood products and associated goods at a seafood operation |
3 Credits |
|
||
| 26769 | Unit |
Demonstrate knowledge of a seafood operation's inventory control system, and complete inventory records |
5 Credits |
|
||
| 26770 | Unit |
Demonstrate knowledge of the storage of, and store, seafood goods in a seafood storage facility |
10 Credits |
|
||
| 26773 | Unit |
Demonstrate knowledge of, and carry out, safe work practices in a seafood goods storage facility |
5 Credits |
|
||
| 27099 | Unit |
Demonstrate knowledge of, and carry out, aseptic sampling procedures in a seafood operation |
10 Credits |
|
||
| 31493 | Unit |
Demonstrate knowledge of handling practices, and produce seafood product fit for its intended purpose |
5 Credits |
|
||
| 31494 | Unit |
Demonstrate knowledge of grading, and grade, seafood product |
5 Credits |
|
||
| 31495 | Unit |
Demonstrate knowledge of packing, and pack live seafood |
5 Credits |
|
||
| 31496 | Unit |
Demonstrate knowledge of cleaning and sanitation, and clean and sanitise a seafood operation work area |
3 Credits |
|
||
| 5316 | Unit |
Demonstrate knowledge of the effects and control of seafood spoilage, and the shelf life of seafood product |
10 Credits |
|
||
| 6200 | Unit |
Grade and pack seafood product to company specifications This standard has expired and is no longer available. |
10 Credits | |||
| 6201 | Unit |
Freeze seafood product This standard has expired and is no longer available. |
7 Credits | |||
| 6202 | Unit |
Demonstrate knowledge of chilling and chill seafood product |
5 Credits |
|
||
| 6203 | Unit |
Demonstrate knowledge of thawing and thaw seafood product |
5 Credits |
|
||
| 6212 | Unit |
Demonstrate knowledge of contamination, and clean and sanitise a seafood operation |
10 Credits |
|
||
| Level 4 | ||||||
| 15654 | Unit |
Describe and supervise the compliance system in a seafood operation |
10 Credits |
|
||
| 15655 | Unit |
Describe fish filleting, and fillet fish in a commercial seafood operation |
20 Credits |
|
||
| 16710 | Unit |
Describe and write work instructions for a seafood task |
5 Credits |
|
||
| 16711 | Unit |
Evaluate the quality of a batch of seafood using a company score system This standard has expired and is no longer available. |
10 Credits | |||
| 16713 | Unit |
Describe and review compliance with seafood product quality specifications |
10 Credits |
|
||
| 16714 | Unit |
Describe techniques and test results used to evaluate seafood quality |
5 Credits |
|
||
| 17994 | Unit |
Describe personnel requirements in the seafood industry |
5 Credits |
|
||
| 17995 | Unit |
Describe seafood spoilage mechanisms and control |
10 Credits |
|
||
| 18042 | Unit |
Describe concepts and principles of quality management used in the production of a seafood product |
10 Credits |
|
||
| 18402 | Unit |
Describe seafood microbiology, interpret test data and take appropriate action |
10 Credits |
|
||
| 18493 | Unit |
Describe heat transfer and temperature profile in a seafood operation |
5 Credits |
|
||
| 18494 | Unit |
Describe seafood biochemistry |
10 Credits |
|
||
| 18495 | Unit |
Describe yield and productivity in the seafood industry |
5 Credits |
|
||
| 20314 | Unit |
Describe finished product quality for fishmeal, interpret reports and describe preventative actions |
5 Credits |
|
||
| 21976 | Unit |
Describe quality and contamination control in a seafood operation |
10 Credits |
|
||
| 27098 | Unit |
Describe potential sources of bacterial contamination and sampling techniques used in a seafood operation |
15 Credits |
|
||