Field           Agriculture, Forestry and Fisheries

 

Review of Seafood unit standards

 

Subfield

Domain

ID

Seafood

Seafood Generic

21978, 21979

Seafood Processing

15654, 15655, 16710, 16711, 16713,16714, 17994, 17995, 18042, 18493, 18494, 18495, 20314, 21976, 27098

Seafood Risk Management

12315,17573, 18403, 20831, 21566, 21977

 

The Primary ITO has completed the review of the unit standards listed above.

 

Date new versions published                                                               January 2019

 

Planned review date                                                                              December 2023

 

Summary

 

Primary ITO has reviewed a number of unit standards to better reflect industry needs and to meet the requirements of the outcomes listed in the New Zealand Certificate in Seafood Processing (Level 4) [Ref: 3131].

 

There are a number of organisations with consent to assess by subfield or domain and level, as well as individual unit standards.  Organisations with consent to assess, as well as industry stakeholders, had the opportunity to review the relevant unit standards and offer feedback.  This consultation was carried out by email in July 2018.  All feedback was actioned where appropriate.

 

Main changes

 

·      23 unit standards were reviewed and updated to reflect current industry practices.

·      The credit value of two unit standards was changed to better reflect the time taken to learn, practice and be assessed for the skills in the unit standards.

·      Unit standard 16711 was designated expiring without replacement as it was no longer required and has had no recent usage.

·      One new unit standard was written to meet the graduate outcomes of the New Zealand Certificate in Seafood Processing (Level 4) [Ref: 3131].

 

The Category D unit standard will expire at the end of December 2019

 

The last date for assessment of superseded versions of Category B unit standards is December 2020

 

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 Generic

ID

Title

Level

Credit

Review Category

21978

Explain and carry out the development, implementation and maintenance of a documented seafood system

Describe and carry out development, implementation and maintenance of a documented system in a seafood operation

4

10

B

21979

Explain and carry out an audit of a documented system in a seafood operation

Describe and carry out an audit of a documented system in a seafood operation

4

10

B

31658

Describe legislative compliance of work routines, and implement and monitor work routines in a seafood operation

4

10

New

 

Agriculture, Forestry and Fisheries > Seafood > Seafood Processing

ID

Title

Level

Credit

Review Category

15654

Supervise the compliance system in a seafood operation

Describe and supervise the compliance system in a seafood operation

4

10

B

15655

Fillet fish in a commercial seafood processing operation

Describe fish filleting, and fillet fish in a commercial seafood operation

4

20

B

16710

Write work instructions for a seafood processing task

Describe and write work instructions for a seafood task

4

5

B

16711

Evaluate the quality of a batch of seafood using a company score system

4

10

D

16713

Review compliance with company seafood product quality specifications

Describe and review compliance with seafood product quality specifications

4

10

B

16714

Explain techniques and interpret results for the evaluation of seafood product quality

Describe techniques and test results used to evaluate seafood quality

4

5

B

17994

Explain personnel requirements in the seafood industry

Describe personnel requirements in the seafood industry

4

5

B

17995

Describe seafood spoilage mechanisms, and how seafood spoilage is controlled

Describe seafood spoilage mechanisms and control

4

5

 

10

B

18042

Explain concepts and principles of quality management used in the production of a seafood product

Describe concepts and principles of quality management used in the production of a seafood product

4

8

 

 

10

B

18402

Demonstrate knowledge of seafood microbiology

Describe seafood microbiology, interpret test data and take appropriate action

4

10

B

18493

Demonstrate knowledge of heat transfer in a seafood processing operation

Describe heat transfer and temperature profile in a seafood operation

4

5

B

18494

Explain basic seafood biochemistry

Describe seafood biochemistry

4

10

B

18495

Explain yield and productivity in the New Zealand seafood industry

Describe yield and productivity in the seafood industry

4

5

B

20314

Demonstrate knowledge of finished product quality for fishmeal

Describe finished product quality for fishmeal, interpret reports and describe preventative actions

4

5

B

21976

Explain quality and contamination control in a seafood operation

Describe quality and contamination control in a seafood operation

4

10

B

27098

Demonstrate knowledge of potential sources of, and sampling for, contamination in a seafood processing operation

Describe potential sources of bacterial contamination and sampling techniques used in a seafood operation

4

15

B

 

Agriculture, Forestry and Fisheries > Seafood > Seafood Risk Management

ID

Title

Level

Credit

Review Category

12315

Supervise a seafood processing operation under a Hazard Analysis Critical Control Point system

Describe and supervise a seafood operation under a Hazard Analysis Critical Control Point system

4

10

B

17573

Complete the documentation requirements for the Ministry of Fisheries Trade Information and Catch Documentation Scheme

Describe and complete documentation for the Trade Information and Catch Documentation Scheme

4

5

B

18403

Explain food safety legislation and its application in the New Zealand seafood industry

Describe food safety legislation and its application in the New Zealand seafood industry

4

10

B

20831

Explain and operate the New Zealand Food Safety Authority's Electronic Certification system of Official Assurance

Describe and complete documents for the Ministry for Primary Industries’ Electronic Certification system

4

10

B

21566

Carry out Operator Verification for a seafood processing operation as part of a Risk Management Programme

Describe and carry out operator verification in a seafood operation for a risk management programme

4

15

B

21977

Explain the operation and verification of a Risk Management Programme for a seafood operation

Describe the operation and verification of a risk management programme for a seafood operation

4

10

B