New Zealand Certificate in Primary Industry Skills (Level 2, 50 Credits) -Under Development-
Compulsory
Primary Electives
497 Demonstrate Workplace health and safety requirements (3cr)
4249 Describe obligations as an employee (3cr)
30041 Describe personal health and safety (2cr)
30039 Industry workplace hygiene and food safety (5cr)
7755 Safe practices in the food processing workplace (5cr)
24528 Food and related products processing requirements (5cr)
167 Practice food safety methods in a food business (4cr)
24529 Basic food related quality requirements (5cr)
29089 Apply product safety practices to own work area (5cr)
28630 Contamination, cleaning and sanitation (5cr)
7682 Pack food and or related product (2cr)
7758 Identify product and packaging faults on food (5cr)
30040 Handling, sharpening, and maintenance of knives (3cr)
28267 Sharpen a knife in a primary products operation (2cr)
28262 Use and maintain knives in a primary operation (5cr)
28633 Cleaning and sanitation in a primary operation (5cr)
Seafood
6213 Safe work practices in the seafood industry (5cr)
5332 Hygienic work practices while working with seafood (5cr)
25945 Maintain a safe work area (5cr)
6202 Chilling and chill seafood product (5cr)
6204 Weigh and label packed seafood product (5cr)
15656 Basic knife skills to cut seafood product (5cr)
5328 Identify and assess characteristics of seafood quality (4cr)
15884 Characteristics of bivalve molluscan shellfish quality (2cr)
31496 Clean and sanitise a seafood operation work area (3cr)
Employability
3503 Communicate in a team to complete a routine task (2cr)
9677 Communicate in a team which has an objective (3cr)
9707 Workplace communication requirements (3cr)
496 Manage personal wellness (3cr)
12349 Demonstrate knowledge of time management (3cr)
10781 Produce a plan for own future directions (3cr)
1299 Be assertive in a range of specified situations (4cr)
504 Produce a CV (2cr)
24697 Perform income-related calculations for finances (2cr)
24709 Produce a budget to manage personal finances (3cr)
28088 Credit and debt and their impacts on finances (3cr)
New Zealand Certificate in Seafood Processing (Level 3, 50 Credits)
Fish and Fish Products
Compulsory
Electives
Filleter 1 species
Filleter 6 species
Retail - Point of sale
(20 credits from this pool)
12475 Store and monitor, seafood product at point-of-sale (5cr)
12476 Weigh, label, and pack seafood product at point-of-sale (7cr)
12477 Clean seafood product display and storage areas (10cr)
12478 Prepare and service a seafood display at point-of-sale (15cr)
21985 Provide information to customers at point-of-sale (5cr)
Machine operator
(+ 1 from below)
Packer
Labourer
(+ 1 from below)
Cleaning and sanitation strand
Compulsory
Electives
Seafood logistics strand
Compulsory
Seafood logistics - Unloading
Electives
Seafood logistics - Coolstore
Live holdings strand
Mussels
Compulsory
Electives
Receiving
Harvesting
Oysters
Compulsory
Electives
Receiving
Harvesting
Crayfish / lobsters
Compulsory
Electives
Other (choose 25cr)
5316 The effects and control of seafood spoilage (10cr)
17252 Monitor and maintain reticulated water systems for a seafood live holding facility (20cr)
25943 Risk Management Programme (5cr)
25944 Carry out seafood product quality checks (10cr)
25946 Contamination, cleaning and sanitation (10cr)
Pāua
Compulsory
Farming
Farming-breeding
Monitoring
Fin fish
Compulsory
Live holdings - Fin fish
Farming
Harvesting
New Zealand Certificate in Seafood Processing (Level 4, 70 Credits)
Legislation and compliance
Monitor seafood processing
12315 Hazard analysis critical control point system (10cr)
15654 Supervise the compliance system in a seafood operation (10cr)
18403 Food safety legislation and its application in the NZ seafood industry (10cr)
18495 Yield and productivity in the seafood industry (5cr)
21976 Quality and contamination control in a seafood operation (10cr)
25942 Carry out seafood product checks, complete documentation for receiving and dispatching product (5cr)
Risk management
