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Title / Freeze seafood product
Level / 3 / Credits / 7
Purpose / People credited with this unit standard are able to describe the method of freezing of a seafood product, and freeze a seafood product.
Classification / Seafood > Seafood Processing
Available grade / Achieved
Explanatory notes
1Definition
Company requirements refer to instructions to staff on policy and procedures, whichare communicated in verbal or written form. These requirements must includelegislation and safety requirements and may include but are not limited to –manufacturer's instructions, industry codes of practice and standards.
2Seafood 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.
3All 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.
4Freezing methods commonly used in seafood industry include but are not limited to– plate, blast, cryogenic, immersion freezing.
5Seafood product includes any species of –fish, echinoderm, crustacean, or shellfish.
Outcomes and evidence requirements
Outcome 1
Describe the method of freezing of a seafood product.
Evidence requirements
1.1The description identifies the freezing process of a seafood product.
Rangeprocess includes – critical zone, formation of ice crystals, size of ice crystals formed.
1.2The description includes an example of the effect of slow freezing on seafood quality.
1.3The description identifies factors that affect freezing rates and the work practices that decrease freezing time for a seafood product.
1.4The description includes an outline of the freezing method for a seafood product in terms of product placement in freezer and freezer parameters.
Rangeone method of freezing for one seafood product.
1.5The description includes the advantages and disadvantages of three other freezing methods for the seafood product.
Outcome 2
Freeze a seafood product.
Rangeone method of freezing.
Evidence requirements
2.1The freezer is loaded in accordance with company requirements.
Rangemay include but is not limited to – placement, entry temperature, amount, shape, size.
2.2The product temperature is monitored in accordance with company requirements.
Rangemay include but is not limited to – on entry to freezer, during freezing process, on exit of freezer.
2.3Frosting is monitored and removed in accordance with company requirements.
2.4Frozen product is handled in accordance with company requirements.
Rangeincludes but is not limited to – minimising damage to product and packaging.
Planned review date / 31 December 2015Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 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
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 if you wish to suggest changes to the content of this unit standard.
Primary Industry Training OrganisationSSB Code 101558 / New Zealand Qualifications Authority 2018