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Seafood Processing
Level 4
16714 Unit Describe techniques and test results used to evaluate seafood quality
5 Credits
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Version 6
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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

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Standard-setting body: Muka Tangata - People, Food and Fibre Workforce Development Council

Data as at 2024-05-14 23:01:10.667