NZQA registered unit standard
5328 version 5
Page 1 of 3
Title
Identify characteristics of seafood quality
Level
2
Credits
4
Purpose
People credited with this unit standard are able to: identify the
age or stage category of whole, raw or live seafood using a
quality score sheet; and identify the quality characteristics of
cooked seafood at different age or stage categories.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Explanatory notes
1
Quality score sheets and quality score sheet descriptors can be found in the industry
reference Fish for Food, an introduction to seafood quality and spoilage (Seafood
Industry Training Organisation: 1998), available from the Primary Industry Training
Organisation, www.primaryito.ac.nz.
2
Seafood product includes any species of – fish, echinoderm, crustacean, non-bivalve
molluscan shellfish.
Outcomes and evidence requirements
Outcome 1
Identify the ages or stages of quality of whole, raw or live seafood product using a quality
score sheet.
Range
three different ages or stages of quality.
Evidence requirements
1.1
The identified age or stage of quality is consistent with the quality
characteristics of the seafood product.
1.2
The identified age or stage of quality is consistent with the quality score sheet
descriptors.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
5328 version 5
Page 2 of 3
Outcome 2
Identify the quality characteristics of cooked seafood product at different ages or stages of
quality.
Range
three different ages or stages of quality.
Evidence requirements
2.1
The identification outlines the quality characteristics specific to each age or
stage of quality of the cooked seafood product.
Range
2.2
texture, flavour, smell.
The identification is consistent with the quality score sheet.
Planned review date
31 December 2015
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
18 December 1996
31 December 2011
Review
2
27 November 1998
31 December 2011
Revision
3
8 April 1999
31 December 2011
Review
4
29 March 2006
31 December 2011
Review
5
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
5328 version 5
Page 3 of 3
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