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Seafood Processing
Level 3
5316 Unit Demonstrate knowledge of the effects and control of seafood spoilage, and the shelf life of seafood product
10 Credits
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Version 7
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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

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

Data as at 2024-03-28 23:01:08.54