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 ITO has completed the review of the unit standards listed above.
Date new versions published December 2010
Planned review date December 2015
Summary
These unit standards have been reviewed to ensure they meet the current needs of the industry and recognise the knowledge and the skills required to operate in the area of seafood processing. A working group consisting of seafood processing industry experts met in March 2010 to review the unit standards and these were presented for consultation and the final versions were endorsed.
Main changes
· The titles, purpose statements, outcomes, evidence requirements and range statements have been updated to meet industry requirements and to improve assessability and consistency.
· Credit values for unit standards 5316, 6201, 6202, 6203, 6204 and 15656 were increased to better reflect the time spent on learning, practice and assessment.
· The credit value for unit standard 15656 was decreased from 10 to seven to better reflect the time spent on learning, practice and assessment.
· Explanatory notes were updated in unit standards 5316, 5328, 5332, 6200-6204, 6212, 15654, 15656, 15884 and 16713 for consistency with other seafood processing unit standards.
· Recommended unit standards were included in the entry information section of unit standards 15344 and 15654.
Last date for assessment of superseded versions of the standards is 31 December 2011.
Impact on registered qualifications
Key to type of impact | |
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 updated when they are revised or reviewed. The standards that generated the status Affected are listed in bold.
Ref |
Qualification Title |
ID |
0436 |
National Certificate in Seafood Retailing (Level 2) |
5316 |
0563 |
National Certificate in Seafood Processing (Level 2) |
5316, 15344 |
0644 |
National Certificate in Seafood Vessel Operations (At Sea Processing) |
5316, 15344 |
Detailed list of unit standards - classification, title, level, and credits
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 |
Agriculture, Forestry and Fisheries > Seafood > Seafood Processing
ID |
Title |
Level |
Credit |
Review Category |
5316 |
Describe seafood spoilage factors and their controls |
3 |
5 10 |
B |
5328 |
Identify characteristics of seafood quality |
2 |
4 |
B |
5331 |
Handle seafood product |
2 |
7 |
B |
5332 |
Maintain personal hygiene and use hygienic work practices while working with seafood |
2 |
7 |
B |
6200 |
Grade and pack seafood product to company specifications |
3 |
10 |
B |
6201 |
Freeze seafood product |
3 |
5 7 |
B |
6202 |
Chill seafood product and operate a chiller |
3 |
5 10 |
B |
6203 |
Thaw seafood product |
3 |
5 7 |
B |
6204 |
Weigh, close and label packed seafood product |
2 |
5 7 |
B |
6212 |
Clean and sanitise a seafood processing plant |
3 |
5 |
B |
15344 |
Handle bivalve shellfish product Handle bivalve molluscan shellfish product |
2 |
7 |
B |
15653 |
Describe and complete the monitoring of an individual system in a seafood operation |
3 |
7 |
A |
15654 |
Supervise the compliance system in a seafood operation |
4 |
10 |
B |
15655 |
Fillet fish in a commercial seafood processing operation |
4 |
20 |
B |
15656 |
Use basic knife skills to cut seafood product |
2 |
10 7 |
B |
15884 |
Describe characteristics of bivalve shellfish quality Describe characteristics of bivalve molluscan shellfish quality |
2 |
3 |
B |
16713 |
Review compliance with company seafood product quality specifications |
4 |
10 |
B |