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Title / Handle seafood product
Level / 2 / Credits / 7
Purpose / People credited with this unit standard are able to describe handling methods used to maintain food safety and food quality for a seafood product, and handle seafood product to maintain food safety and food quality.
Classification / Seafood > Seafood Processing
Available grade / Achieved
Entry information
Recommended skills and knowledge / Unit 5332, Maintain personal hygiene and use hygienic work practices while working with seafood.
Explanatory notes
1 Definition
Company requirements refer to instructions to staff on policy and procedures, which are communicated in verbal or written form. These requirements must include legislation and safety requirements and may include but are not limited to – manufacturer's instructions, industry codes of practice and standards.
2 Seafood processing premises operating as an export premise must comply with the requirements of the Animal Products Act 1999 and associated regulations. Those operating as a domestic processor must comply with either the Animal Products Act 1999 or the Food Act 1981.
3 Seafood product includes any species of – fish, echinoderm, crustacean, non- bivalve molluscan shellfish.
4 All work practices must meet documented company safety requirements. The documented company safety requirements must meet the obligations of the Health and Safety in Employment Act 1992.
Outcomes and evidence requirements
Outcome 1
Describe handling methods used to maintain food safety and food quality for a seafood product.
Evidence requirements
1.1 The description includes handling methods used to maintain food safety and food quality in accordance with company requirements.
Range methods must include those to – avoid contamination, minimise physical damage, maintain the cold chain.
1.2 The description includes examples of the effects on seafood product if physical damage occurs.
Range two examples.
1.3 The description includes examples of the effects on seafood product if contamination occurs.
Range two examples.
1.4 The description includes examples of the effects on seafood product if the cold chain is not maintained.
Range two examples.
Outcome 2
Handle seafood product to maintain food safety and food quality.
Evidence requirements
2.1 Seafood product is handled correctly to minimise physical damage.
Range may include but is not limited to – not throwing product, care when driving fork-lift, care when stacking bins, careful handling.
2.2 Seafood product is handled to avoid contamination.
Range sources of contamination may include but are not limited to – dropped product, product handlers, work surfaces, protective clothing, equipment and containers, other contaminated product.
2.3 Seafood product is handled to maintain the cold chain.
Range may include but is not limited to – use of ice, use of other coolants, chilling, quick processing.
Planned review date / 31 December 2015Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for Assessment /Registration / 1 / 18 December 1996 / 31 December 2011
Review / 2 / 27 November 1998 / 31 December 2011
Review / 3 / 29 March 2006 / 31 December 2011
Review / 4 / 9 December 2010 / N/A
Accreditation and Moderation Action Plan (AMAP) reference / 0123
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, or an inter-institutional body with delegated authority for quality assurance, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.
Consent requirements and an outline of the moderation system that applies to this standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The AMAP also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation if you wish to suggest changes to the content of this unit standard.
Primary Industry Training OrganisationSSB Code 101558 / Ó New Zealand Qualifications Authority 2014