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Last date for assessment of superseded versions of the standards is 31 December 2011.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