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Seafood Processing

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Basic Work Practices

Level 2
Type Number Description Credit Version
  Unit Standard Summary 5332 Maintain personal hygiene and use hygienic work practices while working with seafood 7 6
  Assessment Material* 5332 Maintain personal hygiene and use hygienic work practices while working with seafood 7 6
  Training Workbook 5332 Maintain personal hygiene and use hygienic work practices while working with seafood 7 6
  Unit Standard Summary 6213 Describe and use safe work practices in the seafood industry 5 3
  Assessment Material* 6213 Describe and use safe work practices in the seafood industry 5 3
  Training Workbook 6213 Describe and use safe work practices in the seafood industry 5 3
  Unit Standard Summary 15656 Use basic knife skills to cut seafood product 7 4
  Assessment Material* 15656 Use basic knife skills to cut seafood product 7 4
  Unit Standard Summary 25945 Maintain a safe work area while working with seafood products 5 1
  Assessment Material* 25945 Maintain a safe work area while working with seafood products 5 1
  Training Workbook 25945 Maintain a safe work area while working with seafood products 5 1
  Unit Standard Summary 25950 Store and prepare packaging for seafood products 5 1
  Assessment Material* 25950 Store and prepare packaging for seafood products 5 1

*New Assessment Material is available for these unit standards. Please contact the Seafood ITO at joy.potter@seafood.co.nz to request copies.

Level 3
Type Number Description Credit Version
  Unit Standard Summary 6212 Clean and sanitise a seafood processing plant 5 5
  Assessment Material* 6212 Clean and sanitise a seafood processing plant 5 5
  Training Workbook 6212 Clean and sanitise a seafood processing plant 5 5
  Assessment Guide 21980 Demonstrate knowledge of the processing sector of the New Zealand seafood industry 5 2
  Unit Standard Summary 25942 Carry out seafood product checks and complete the documentation required for receiving and dispatching product 5 1
  Assessment Guide 25942 Carry out seafood product checks and complete the documentation required for receiving and dispatching product 5 1
  Unit Standard Summary 25946 Explain contamination, and cleaning and sanitation, in a seafood processing plant 10 1
  Assessment Material* 25946 Explain contamination, and cleaning and sanitation, in a seafood processing plant 10 1
  Training Workbook 25946 Explain contamination, and cleaning and sanitation, in a seafood processing plant 10 1
  Unit Standard Summary 25947 Describe micro-organisms, microbiological contamination, and cleaning and sanitation verification, in a seafood plant 10 1
  Assessment Material* 25947 Describe micro-organisms, microbiological contamination, and cleaning and sanitation verification, in a seafood plant 10 1
  Training Workbook 25947 Describe micro-organisms, microbiological contamination, and cleaning and sanitation verification, in a seafood plant 10 1
  Assessment Material* 25949 Operate an automated seafood processing machine used in a seafood processing plant 10 1
  Assessment Guide 25951 Supervise storage of seafood products and associated goods at a seafood plant 3 1

*New Assessment Material is available for these unit standards. Please contact the Seafood ITO at joy.potter@seafood.co.nz to request copies.

Specialised Work Practices

Level 2
Type Number Description Credit Version
  Assessment Material* 6204 Weigh, close and label packed seafood product 7 4
  Assessment Guide 16715 Operate a band saw for the production of seafood products 10 2
  Assessment Guide 25183 Demonstrate knowledge of and operate a fish skinning machine 5 1
  Assessment Guide 25184 Demonstrate knowledge of and operate a fish filleting machine 5 1
  Assessment Guide 25185 Demonstrate knowledge of and operate a fish mincing machine 5 1
  Assessment Guide 25186 Demonstrate knowledge of and operate a fish impregnating machine 5 1
  Assessment Guide 25187 Demonstrate knowledge of and operate a fish slicing machine 5 1
  Assessment Material* 25948 Pack seafood products for chilled distribution 5 1
  Unit Standard Summary 25948 Pack seafood products for chilled distribution 5 1
  Assessment Guide 26769 Describe a seafood company’s inventory control system and complete inventory records 5 1
  Unit Standard Summary 26769 Describe a seafood company's inventory control system, and complete inventory records 5 1
  Assesment Guide 26770 Describe the storage of and store, seafood goods in a seafood storage facility 10 1
  Unit Standard Summary 26770 Describe the storage of, and store, seafood goods in a seafood storage facility 10 1
  Assessment Guide 26771 Describe and carry out good operating practices in a seafood goods storage facility 5 1
  Unit Standard Summary 26771 Describe and carry out good operating practices in a seafood goods storage facility 5 1
  Assessment Guide 26772 Describe and prepare seafood goods for dispatch from a seafood goods storage facility 5 1
  Unit Standard Summary 26772 Describe and prepare seafood goods for dispatch from a seafood goods storage facility 5 1
  Assessment guide 26773 Describe and carry out safe work practices in a seafood goods storage facility 5 1
  Unit Standard Summary 26773 Describe and carry out safe work practices in a seafood goods storage facility 5 1

*New Assessment Material is available for these unit standards. Please contact the Seafood ITO at joy.potter@seafood.co.nz to request copies.

Level 3
Type Number Description Credit Version
  Assessment Material* 6200 Grade and pack seafood products to company specifications 10 3
  Unit Standard Summary 6200 Grade and pack seafood products to company specifications 10 3
  Unit Standard Summary 6201 Freeze seafood product 7 4
  Assessment Material* 6201 Freeze seafood product 7 4
  Training Workbook 6201 Freeze seafood product 7 4
  Unit Standard Summary 6202 Chill seafood product and operate a chiller 10 6
  Assessment Material* 6202 Chill seafood product and operate a chiller 10 6
  Training Workbook 6202 Chill seafood product and operate a chiller 10 6
  Assessment Guide 6203 Thaw seafood products 7 4
  Unit Standard Summary 6203 Thaw seafood products 7 4
  Assessment Guide 18281 Smoke seafood product 15 1
  Assessment Guide 20311 Shuck a species of shellfish in a commercial seafood processing operation 5 2
  Unit Standard Summary 20311 Shuck a species of shellfish in a commercial seafood processing operation 5 2
  Assessment Guide 20312 Fillet a species of fish in a commercial seafood processing operation 10 2
  Assessment Guide 20313 Operate a fishmeal plant 10 2
  Assessment Guide 23900 Demonstrate knowledge of and set up, shut down and maintain a fish skinning machine 10 1
  Assessment Guide 23901 Demonstrate knowledge of and set up, shut down and maintain a fish filleting machine 10 1
  Assessment Guide 23902 Demonstrate knowledge of and set up, shut down and maintain a fish mincing machine 10 1
  Assessment Guide 23903 Demonstrate knowledge of and set up, shut down and maintain a fish impregnating machine 10 1
  Assessment Guide 23904 Demonstrate knowledge of and set up, shut down and maintain a band saw for seafood product 10 1
  Assessment Guide 23905 Demonstrate knowledge of and set-up, operate, shut-down and maintain a fish slicing machine 10 1
  Assessment Guide 27099 Describe and carry out aseptic sampling procedures in a seafood processing operation 10 1
Level 4
Type Number Description Credit Version
  Assessment Guide 15655 Fillet fish in a commercial seafood processing operation 20 4
  Unit Standard Summary 15655 Fillet fish in a commercial seafood processing operation 20 4
  Assessment Guide 17994 Explain personnel requirements in the seafood industry 5 2
  Assessment Guide 27098 Demonstrate knowledge of potential sources of, and sampling for, contamination in a seafood processing operation 15 1

HACCP

Level 2
Type Number Description Credit Version
  Assessment Material* 12314 Monitor a seafood processing operation under a Hazard Analysis Critical Control Point system 4 3

*New Assessment Material is available for these unit standards. Please contact the Seafood ITO at joy.potter@seafood.co.nz to request copies.

Level 4
Type Number Description Credit Version
  Assessment Guide 12315 Supervise a seafood processing operation under a Hazard Analysis Critical Control Point system 10 4
Level 6
Type Number Description Credit Version
  Assessment Guide 12316 Coordinate development, and discuss implementation and verification of a HACCP plan for a seafood processing operation 5 4

Seafood Spoilage and Handling

Level 2
Type Number Description Credit Version
  Unit Standard Summary 5328 Identify characteristics of seafood quality 4 5
  Assessment Guide 5328 Identify characteristics of seafood quality 4 5
  Unit Standard Summary 5331 Handle seafood products 7 4
  Assessment Material* 5331 Handle seafood products 7 4
  Training Workbook 5331 Handle seafood product 7 4
  Unit Standard Summary 15344 Handle bivalve shellfish products 7 3
  Assessment Material* 15344 Handle bivalve shellfish products 7 3
  Training Workbook 15344 Handle bivalve shellfish products 7 3
  Unit Standard Summary 15884 Describe characteristics of bivalve molluscan shellfish quality 3 4
  Assessment Guide 15884 Describe characteristics of bivalve molluscan shellfish quality 3 4

*New Assessment Material is available for these unit standards. Please contact the Seafood ITO at joy.potter@seafood.co.nz to request copies.

Level 3
Type Number Description Credit Version
  Unit Standard Summary 5316 Describe seafood spoilage factors and their controls 10 5
  Assessment Material* 5316 Describe seafood spoilage factors and their controls 10 5
  Training Workbook 5316 Describe seafood spoilage factors and their controls 10 5
Level 4
Type Number Description Credit Version
  Assessment Guide 17995 Describe seafood spoilage mechanisms, and how seafood spoilage is controlled 5 4

Compliance, Legislation and Quality

Level 2
Type Number Description Credit Version
  Assessment Guide 16712 Identify seafood species in the New Zealand seafood industry 3 2
  Unit Standard Summary 16712 Identify seafood species in the New Zealand seafood industry 3 2
Level 3
Type Number Description Credit Version
  Assessment Guide 15653 Describe and complete the monitoring of an individual system in a seafood operation 7 3
  Unit Standard Summary 15653 Describe and complete the monitoring of an individual system in a seafood operation 7 3
  Assessment Guide 25943 Describe a Risk Management Programme at a seafood plant 5 1
  Assessment Guide 25944 Demonstrate knowledge of, and carry out seafood product quality checks, in a seafood processing plant 10 1
Level 4
Type Number Description Credit Version
  Assessment Guide 15654 Supervise the compliance system in a seafood operation 10 3
  Unit Standard Summaries 15654 Supervise the compliance system in a seafood operation 10 3
  Assessment Guide 16713 Review Compliance with company seafood product quality specifications 10 2
  Assessment Guide 17573 Complete the documentation requirements for the Ministry of Fisheries Trade Information and Catch Documentation Scheme 5 4
  Assessment Guide 18042 Explain concepts and principles of quality management used in the production of a seafood product 8 2
  Assessment Guide 18402 Demonstrate knowledge of seafood microbiology 10 3
  Assessment Guide 18403 Explain food safety legislation and its application in the New Zealand seafood industry 10 3
  Assessment Guide 18493 Demonstrate knowledge of heat transfer in a seafood processing operation 5 2
  Assessment Guide 18494 Demonstrate knowledge of basic seafood biochemistry 10 2
  Training Workbook 18494 Demonstrate knowledge of basic seafood biochemistry 10 2
  Assessment Guide 18495 Explain yield and productivity in the New Zealand seafood industry 5 2
  Assessment Guide 21976 Explain quality and contamination control in a seafood operation 10 2
Level 5
Type Number Description Credit Version
  Assessment Guide 17996 Develop, confirm and review a hazard identification and analysis and CCP determination for a seafood product 20 3

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