FIELD AGRICULTURE, FORESTRY AND FISHERIES
Review of Seafood unit standards
|
Subfield |
Domain |
Id |
|
Seafood |
Seafood Processing |
12314, 12315, 16710, 16711, 16712, 16714, 17994, 17995, 18042, 18402, 18493, 18494, 18495, 20311, 20312 |
|
|
Seafood Generic |
20310 |
The Seafood Industry Training Organisation has completed the review of the unit standards listed above.
Date new versions published January 2009
Planned review date December 2014
Summary of review and consultation process
These unit standards have been reviewed to reflect changes and to ensure accuracy. The Seafood Processing sector has endorsed these standards as continuing to meet industry requirements and being fit for purpose.
Unit standards 12314 and 12315 have been reclassified into the Seafood Risk Management domain as this domain is the most logical fit for the knowledge and skills reflected by these unit standards.
Main changes resulting from the review
· Legislation and special notes have been updated for accuracy.
· Purpose statements, elements, and performance criteria have been amended for consistency with the outcomes of the unit standards.
· Titles of unit standards 12314 and 16711 have been amended to reflect their content.
· The credit value of unit standard 20310 has increased to better reflect the time for learning, practice and assessment.
· Unit standards 12314 and 12315 have been reclassified into the Seafood Risk Management domain to more accurately reflect their content and usage.
Impact on existing provider accreditations
|
Current Accreditation for |
Accreditation extended to | ||||
|
Nature of accreditation |
Classification |
Level |
Nature of accreditation |
Id |
Level |
|
Domain |
Seafood Processing |
2 |
Standard |
12314 |
2 |
|
3 |
Standard |
12315 |
3 | ||
Impact on Accreditation and Moderation Action Plan (AMAP)
AMAP 0123 has been updated to reflect the changes made to the standards.
Impact on existing qualifications
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
|
Id |
Domain |
Title |
Level |
Credit |
Review Category |
|
12314 |
Seafood Processing
Seafood Risk Management |
Work on a seafood operation under a Hazard Analysis Critical Control Point system Monitor a seafood processing operation under a Hazard Analysis Critical Control Point system |
2 |
4 |
B |
|
12315 |
Seafood Processing Seafood Risk Management |
Supervise a seafood processing operation under a Hazard Analysis Critical Control Point system |
3 |
10 |
B |
Domain Seafood Generic
|
Id |
Title |
Level |
Credit |
Review Category |
|
20310 |
Safely handle and use a chemical in the seafood industry |
3 |
4 5 |
B |
Domain Seafood Processing
|
Id |
Title |
Level |
Credit |
Review Category |
|
16710 |
Write work instructions for a seafood processing task |
4 |
5 |
B |
|
16711 |
Evaluate the quality of a batch of fish using a company score system Evaluate the quality of a batch of seafood using a company score system |
4 |
10 |
B |
|
16712 |
Identify seafood species in the New Zealand seafood industry |
2 |
3 |
B |
|
16714 |
Explain techniques and interpret results for the evaluation of seafood product quality |
4 |
5 |
B |
|
17994 |
Explain personnel requirements in the seafood industry |
4 |
5 |
B |
|
17995 |
Describe seafood spoilage mechanisms, and how seafood spoilage is controlled |
4 |
5 |
B |
|
18042 |
Explain concepts and principles of quality management used in the production of a seafood product |
4 |
8 |
B |
|
18493 |
Demonstrate knowledge of heat transfer in a seafood processing operation |
4 |
5 |
B |
|
18494 |
Demonstrate knowledge of basic seafood biochemistry |
4 |
10 |
B |
|
18495 |
Explain yield and productivity in the New Zealand seafood industry |
4 |
5 |
B |
|
20311 |
Shuck a species of shellfish in a commercial seafood processing operation |
3 |
5 |
B |
|
20312 |
Fillet a species of fish in a commercial seafood processing operation |
3 |
10 |
B |