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Seafood Processing Level 3

Fish and Fish Products

Filleter
1 species
6 species

Point of Sale (Retail)
Prepare and Service
Maintain Counter Display

Machine Operator
Bandsaw
Inpregnating
Mincing
Fish Skinning

Packer

Labourer
Grade
Chill
Thaw

Shellfish Opener

Quality Control

Smoking

Cleaning and Sanitation

Cleaning and Sanitation

Live Holdings

Mussels
Farming
Receiving

Oysters
Farming
Receiving

Paua
Farming
Farming-Breeding
Monitoring

Fin Fish
Farming
Harvesting

Seafood Logistics

Cool Store
Unload

Seafood Processing Level 4

Legislation and Compliance

Legislation and Compliance

Quality Control

Quality Control – Option 1

Quality Control – Option 2

Quality Control – Option 3

Monitoring Seafood Processing

Monitoring Seafood Processing – Option 1

Monitoring Seafood Processing – Option 2

Risk Management

Risk Management – Option 1

Risk Management – Option 2

Risk Management – Option 3

Back to Fish and Fish Products

Smoking

Seafood Training Services provides training under the New Zealand Qualifications Authority (NZQA) guidelines.
Below is the list of unit standards related to this course

Unit Standard

Resource Examples
Core Compulsory

1304

Communicate with people from other cultures
View NZQA Unit Standard

9681

Contribute within a team or group which has an objective
View NZQA Unit Standard

31493

Seafood Handling Practices
View NZQA Unit Standard
Core Electives

5316

Seafood Spoilage and Shelf life of a Seafood Product
View NZQA Unit Standard

5332

Hygienic Work Practices while working with Seafood
View NZQA Unit Standard

25945

Maintain a Safe Work Area
View NZQA Unit Standard

6202

Seafood Naming Systems, and identify New Zealand Seafood Species
View NZQA Unit Standard

18281

Smoking Process and Smoke a Seafood Product
View NZQA Unit Standard