FIELD AGRICULTURE, FORESTRY AND FISHERIES
Review of Seafood Processing unit standards
|
Subfield |
Domain |
Id |
|
Seafood |
Seafood Processing |
5316, 5328, 5331, 5332, 6200-6204, 6212, 15344, 15653-15656, 15884, 16713 |
The Seafood Industry Training Organisation (Seafood ITO) has completed the review of the unit standards listed above that were registered in September, October, and November 1998, and July 1999.
Date new versions published March 2006
New comments by date March 2010
Expiry date of new versions of the unit standards December 2011
Summary of review and consultation process
In response to feedback from industry and workplace assessors, the Seafood ITO initiated a review, by the Seafood Processing Advisory Group, of the unit standards. The review was primarily to ensure that the unit standards reflected current industry practice and legislation. A full consultation process was arranged, and a Review Working Group convened to review the unit standards and collate feedback received. The Advisory Group then consulted further within the industry to ensure that the reviewed unit standards reflected the changes requested and met industry needs.
Main changes resulting from the review
The review process has resulted in the following changes to the unit standards
· The level of unit standard 15653 has increased from 2 to 3; and the level of unit standards 15654, 15655, and 16713 has increased from 3 to 4.
· The credit values of unit standards 5331, 15344, and 15653 have increased from 5 to 7; the credit value of unit standard 5332 has increased from 4 to 7; and the credit value of unit standard 15655 has increased from 15 to 20.
· The credit value of unit standard 15884 has decreased from 4 to 3.
· Changes have been made to titles, special notes, elements and performance criteria to reflect changes in industry practices and legislation, and for consistency among the unit standards.
Impact on existing provider accreditations
|
Current Accreditation for |
Accreditation extended to | ||||
|
Nature of accreditation |
Classification |
Level |
Nature of accreditation |
Id |
Level |
|
Subfield |
Seafood |
2 |
Standard |
15653 |
3 |
|
3 |
Standards |
15654, 15655, 16713 |
4 | ||
|
Domain |
Seafood Processing |
2 |
Standard |
15653 |
3 |
|
3 |
Standards |
15654, 15655, 16713 |
4 | ||
Impact on Accreditation and Moderation Action Plan (AMAP)
None.
Impact on existing qualifications
Qualifications that contain the reviewed standards or classifications are tabled below.
|
Affected |
The qualification lists a reviewed classification (domain or subfield) in an elective set The qualification lists a standard that has changes to level or credits The qualification lists a C or D category standard |
|
Not materially affected |
The qualification lists a standard that has a new title The qualification lists a standard that has a new classification |
The following Seafood ITO qualifications are affected by the outcome of this review and will be revised in April 2006. The unit standards that affect the qualification are shown in bold.
|
Qualification title |
Standard in the qualification |
|
National Certificate in Seafood Processing (Level 2) [Ref: 0563] |
5316, 5331, 5332, 15344, 15884 |
|
National Certificate in Seafood Retailing (Level 2) [Ref: 0436] |
5316, 5331 |
|
National Certificate in Seafood Vessel Operations (At Sea Processing) [Ref: 0644] |
5316, 5331, 5332, 15344 |
|
National Certificate in Seafood Vessel Operations (Factory Trawler Technician) [Ref: 0842] |
5332, 6212 |
|
National Certificate in Seafood Vessel Operations (Marine Engineering) (Level 4) [Ref: 1148] |
5332 |
Summary of main changes to standards' Ids, classification, titles, levels, and credits
The following summary shows the changes made to the standards as a result of the review. All changes are in bold.
Key to review category |
| |
A |
Dates changed, but no other changes are made - the new version of the standard carries the same Id and a new version number | |
|
B |
Changes made, but the overall outcome remains the same - the new version of the standard carries the same Id and a new version number | |
|
C |
Major changes that necessitate the registration of a replacement standard with a new Id | |
|
D |
Standard will expire and not be replaced | |
Subfield Seafood
Domain Seafood Processing
|
Id |
Title |
Level |
Credit |
Review Category |
|
5316 |
Describe seafood spoilage factors, and how seafood spoilage is controlled Describe seafood spoilage factors and their controls |
3 |
5 |
B |
|
5328 |
Identify characteristics of seafood quality |
2 |
4 |
B |
|
5331 |
Handle fish products Handle seafood product |
2 |
5 7 |
B |
|
5332 |
Maintain personal hygiene and use hygienic work practices working with seafood Maintain personal hygiene and use hygienic work practices while working with seafood |
2 |
4
7 |
B |
|
6200 |
3 |
10 |
B | |
|
6201 |
Freeze seafood products Freeze seafood product |
3 |
5 |
B |
|
6202 |
Chill seafood products and maintain a chiller Chill seafood product and operate a chiller |
3 |
5 |
B |
|
6203 |
Thaw seafood products Thaw seafood product |
3 |
5 |
B |
|
6204 |
Weigh, close and label seafood products Weigh, close and label packed seafood product |
2 |
5 |
B |
|
6212 |
Clean and sanitise plant and equipment in a seafood processing plant Clean and sanitise a seafood processing plant |
3 |
5 |
B |
|
15344 |
Handle shellfish products Handle bivalve shellfish product |
2 |
7 |
B |
|
15653 |
Complete checks for a prerequisite programme in a seafood processing operation Describe and complete the monitoring of an individual system in a seafood operation |
2
3 |
5
7 |
B |
|
15654 |
Supervise a seafood processing operation in accordance with a company internal compliance programme Supervise the compliance system in a seafood operation |
3
4 |
10 |
B |
|
15655 |
Fillet fish in a commercial seafood processing operation |
3 4 |
15 20 |
B |
|
15656 |
Use basic knife skills to process seafood product Use basic knife skills to cut seafood product |
2 |
10 |
B |
|
15884 |
Describe characteristics of bivalve shellfish quality |
2 |
3 |
B |
|
16713 |
Supervise compliance with company seafood product specifications Review compliance with company seafood product quality specifications |
4 |
10 |
B |