Monitor seafood processing - option 1
21976
Quality and contamination control in a seafood operation
People credited with this unit standard are able to describe factors that influence final product quality: cross contamination, contamination control policies and procedures, monitoring, non-compliance and corrective action, and the importance and maintenance of sanitary design, in a seafood operation.
10 credits
15654
Supervise the compliance system in a seafood operation
People credited with this unit standard are able to describe the compliance system and key features that comprise the individual systems and non-compliance and corrective action for the compliance system, in a seafood operation. They are also able to supervise the compliance system in a seafood operation.
10 credits
25942
Seafood product checks and documentation for receiving and dispatching product
People credited with this unit standard are able to demonstrate knowledge of the documentation and seafood product checks when receiving seafood product into and when dispatching seafood product from the seafood operation. They are also able to carry out the seafood product checks, and complete documentation for the movement of seafood product.
5 credits
18495
Describe yield and productivity in the seafood industry
People credited with this unit standard are able to describe yield and productivity in the seafood industry.
5 credits
