Unit Standards

Seafood Training Services provides training under the New Zealand Qualifications Authority (NZQA) guidelines.

Below is a selection of seafood related unit standards that we present to the seafood industry.

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Unit Standard Cover Contents Page Example Page
497

Demonstrate Knowledge of Workplace Health and Safety Requirements

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5316

Describe Seafood Spoilage Factors and their Controls

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5328

Identify Characteristics of Seafood Quality

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5331

Handle Seafood Product

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5332

Maintain Personal Hygiene and use Hygienic Work Practices while working with Seafood

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6200

Grade and Pack Seafood to Company Specifications

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6201

Freeze Seafood Product

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6202

Chill Seafood Product and Operate a Chiller

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6203

Thaw Seafood Product

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6204

Weigh, Close and Label Seafood Products

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6212

Clean and Sanitise a Seafood Processing Plant

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6213

Use Safe Work Practices in the Seafood Industry

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12314

Monitor a Seafood Processing Operation under a HACCP System

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12315

Supervise a Seafood Processing Operation under a HACCP System

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15344

Handle Bivalve Shellfish Product

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15653

Describe & Complete the Monitoring of an Individual System in a Seafood Operation

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15654

Supervise the Compliance System in a Seafood Operation

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15655

Explain Productivity and Yield of Fish Products

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15656

Describe Company Specifications for Seafood Product

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15884

Describe Characteristics of Bivalve Shellfish Quality

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16712

Identify Seafood Species in the NZ Seafood Industry

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20311

Shuck a Species of Shellfish in a Commercial Seafood Processing Operation

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20312

Describe the Requirements for Filleting a Species of Fish in a Commercial Seafood Processing Operation

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