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.

 

 

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

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20310  Safely Handle and Use a Chemical in the Seafood Industry

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16340 Describe the Biology of the New Zealand Greenshell Mussel

(Kutai, Kuku)

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18281  Smoke Seafood Product

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21983  Supervise the Labelling of Seafood Product

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25944  Demonstrate Knowledge of and Carry out SeafoodProduct Quality Checks in a Seafood Processing Plant

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25946  Explain Contamination, Cleaning and Sanitation in a Seafood Processing Plant

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