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Your search found 8 Unit Standards
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| 5328 | Identify and assess characteristics of seafood quality | 4 credits | Internal | |||||
| Unit standard | (89KB) (104KB) | |||||||
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| 5332 | Demonstrate knowledge of and use hygienic work practices while working with seafood | 5 credits | Internal | |||||
| Unit standard | (96KB) (111KB) | |||||||
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| 6204 | Weigh and label packed seafood product | 5 credits | Internal | |||||
| Unit standard | (94KB) (107KB) | |||||||
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| 6213 | Demonstrate knowledge of and use safe work practices in the seafood industry | 5 credits | Internal | |||||
| Unit standard | (94KB) (104KB) | |||||||
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| 15656 | Demonstrate basic knife skills to cut seafood product | 5 credits | Internal | |||||
| Unit standard | (93KB) (105KB) | |||||||
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| 15884 | Demonstrate knowledge of the characteristics of bivalve molluscan shellfish quality | 2 credits | Internal | |||||
| Unit standard | (87KB) (103KB) | |||||||
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| 16715 | Demonstrate knowledge of, and operate, a band saw for the production of seafood product | 10 credits | Internal | |||||
| Unit standard | (90KB) (102KB) | |||||||
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| 25945 | Demonstrate knowledge of, and maintain, a safe work area while working with seafood products | 5 credits | Internal | |||||
| Unit standard | (90KB) (102KB) | |||||||
| View NQF Download file(s) as zip | ||||||||
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