NZQA registered unit standard
15344 version 3
Page 1 of 3
Title
Handle bivalve molluscan shellfish product
Level
2
Credits
7
Purpose
People accredited with this unit standard are able to: describe
handling methods used to maintain food safety and food quality
for a live bivalve molluscan shellfish product; describe handling
methods used to maintain food safety and food quality during
processing of a bivalve molluscan shellfish product; and handle
bivalve molluscan shellfish product to maintain food safety and
food quality.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Unit 5332, Maintain personal hygiene and use hygienic work
practices while working with seafood.
Explanatory notes
1
Definitions
Company requirements refer to instructions to staff on policy and procedures, which
are communicated in verbal or written form. These requirements must include
legislation and safety requirements and may include but are not limited to –
manufacturer's instructions, industry codes of practices and standards.
Quality refers to the output of product, meeting company and/or customer
specification requirements.
2
Seafood processing premises operating as an export premise must comply with the
requirements of the Animal Products Act 1999 and associated regulations. Those
operating as a domestic processor must comply with either the Animal Products Act
1999 or the Food Act 1981.
3
All work practices must meet documented company safety requirements. The
documented company safety requirements must meet the obligations of the Health
and Safety in Employment Act 1992.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
15344 version 3
Page 2 of 3
Outcomes and evidence requirements
Outcome 1
Describe handling methods used to maintain food safety and food quality for a live bivalve
shellfish molluscan product.
Evidence requirements
1.1
The description includes correct methods of handling live bivalve molluscan
shellfish to maintain food safety and food quality, in accordance with company
requirements.
Range
1.2
may include but is not limited to – contamination control, damage
control, temperature control.
Evidence is required for two.
The description includes examples of the effects on live bivalve molluscan
shellfish if the correct methods of handling are not followed.
Outcome 2
Describe handling methods used to maintain food safety and food quality during
processing of a bivalve molluscan shellfish product.
Evidence requirements
2.1
The description includes methods of handling processed bivalve molluscan
shellfish to maintain food safety and food quality, in accordance with company
requirements.
2.2
The description includes examples of the effects on processed bivalve
molluscan shellfish products if the methods of handling are not followed.
Outcome 3
Handle bivalve molluscan shellfish product to maintain food safety and food quality.
Range
one live or processed bivalve molluscan shellfish product.
Evidence requirements
3.1
The product is handled to maintain food safety and food quality in accordance
with company requirements.
Range
may include but is not limited to – minimising cross contamination,
minimising physical damage, temperature control, dropped
product, personal hygiene, cleaning and sanitation.
Evidence is required for a minimum of four.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
Planned review date
15344 version 3
Page 3 of 3
31 December 2015
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
30 September 1998
31 December 2011
Review
2
29 March 2006
31 December 2011
Review
3
9 December 2010
N/A
Accreditation and Moderation Action Plan (AMAP) reference
0123
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, or
an inter-institutional body with delegated authority for quality assurance, before they can
report credits from assessment against unit standards or deliver courses of study leading
to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Consent requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016