Primary Industry Skills Level 2 - Seafood
6213
Demonstrate knowledge of and use safe work practices in the seafood industry
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of safe work practices while performing repetitive tasks in the seafood industry and while working with seafood. They are also able to use safe work practices while performing repetitive tasks, and lift products safely in the seafood industry.
5 credits
5332
Demonstrate knowledge of and use hygienic work practices while working with seafood
This unit standard is for people working in a seafood operation. 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
Demonstrate knowledge of, and maintain, a safe work area while working with seafood products
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able: 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
6202
Demonstrate knowledge of chilling and chill seafood product
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to demonstrate knowledge of chilling and chill seafood product.
5 credits
6204
Weigh and label packed seafood product
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: demonstrate understanding of the requirements and procedures for checking the accuracy of scales; and weigh and label seafood product.
5 credits
15656
Demonstrate basic knife skills to cut seafood product
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: demonstrate safe knife handling procedures; maintain knives; cut seafood product and describe the consequences of not meeting specifications.
5 credits
5328
Identify and assess characteristics of seafood quality
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: identify the age or stages of quality of whole, raw or live seafood using a quality score sheet; and assess the quality characteristics of cooked seafood at different ages or stages of quality.
4 credits
15884
Demonstrate knowledge of the characteristics of bivalve molluscan shellfish quality
This unit standard is for people working under supervision in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the characteristics of bivalve shellfish quality.
2 credits
31496
Demonstrate knowledge of cleaning and sanitation, and clean and sanitise a seafood operation work area
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of cleaning and sanitation a work area in a seafood operation; and clean and sanitise a seafood operation work area.
3 credits
20310
Demonstrate knowledge of, and use, a chemical in a seafood operation
This unit standard is for people working in a seafood operation. People credited with this unit standard are able to: demonstrate knowledge of the safety requirements for the handling and storage of a chemical used in a seafood operation; use and store a chemical safely; and the procedures to be followed in case of an incident involving a chemical, in a seafood operation.
5 credits
