Quality control - option 1
16714
Techniques and test results used to evaluate seafood quality
People credited with this unit standard are able to describe techniques to evaluate seafood product quality, acceptable limits of results from tests used to evaluate seafood product quality, and the causes and implications of test results for seafood product quality being outside commercially acceptable results.
5 credits
27098
Sources of bacterial contamination, and sampling techniques used in a seafood operation
People credited with this unit standard are able to describe the potential sources of bacterial contamination in the environment and water, and sampling techniques, in a seafood operation. They are also able to identify sampling sites in order to find the potential sources of bacterial contamination in a seafood operation.
15 credits
