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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 |
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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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