Filleter
Point of sale (retail)
Machine operator
Labourer
Filleter - 1 species
Compulsory
1304
Communicate with people from other cultures
People credited with this unit standard are able to communicate with people from other cultures.
2 credits
9681
Contribute within a team or group that has an objective
People credited with this unit standard are able to contribute within a team or group which has an objective.
3 credits
31493
Seafood handling practices
People credited with this unit are able to demonstrate knowledge of handling practices required to produce seafood product, and produce seafood product, that is fit for its intended purpose.
5 credits
Electives
5316
Seafood spoilage and shelf life of a seafood product
People credited with this unit standard are able to demonstrate knowledge of factors that contribute to seafood spoilage and their effects on seafood product quality, and the control of seafood spoilage factors and shelf life of seafood products.
10 credits
5332
Hygienic work practices while working with seafood
People credited with this unit standard are able to demonstrate knowledge of hygienic work practices, and techniques for the prevention of food borne diseases in seafood products. They are also able to use hygienic work practices.
5 credits
25945
Maintain a safe work area while working with seafood products
People credited with this unit standard are able to demonstrate knowledge of the maintenance of a safe work area while working with seafood products; and maintain a safe work area while working with seafood products.
5 credits
20312
Fillet a species of fish in a commercial seafood operation
People credited with this unit standard are able to demonstrate knowledge of the requirements for filleting a species of fish; and fillet a species of fish, at a commercial rate.
10 credits
25946
Contamination, cleaning and sanitation in a seafood operation
People credited with this unit standard are able to describe contamination, active agents in cleaning and sanitation chemicals and their mode of action, and cleaning and sanitation, in a seafood operation.
10 credits
