NZQA registered unit standard
Title
Freeze seafood product
Level
3
6201 version 4
Page 1 of 3
Credits
7
Purpose
People credited with this unit standard are able to describe the
method of freezing of a seafood product, and freeze a seafood
product.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Explanatory notes
1
Definition
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 practice and standards.
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.
4
Freezing methods commonly used in seafood industry include but are not limited to –
plate, blast, cryogenic, immersion freezing.
5
Seafood product includes any species of – fish, echinoderm, crustacean, or shellfish.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
6201 version 4
Page 2 of 3
Outcomes and evidence requirements
Outcome 1
Describe the method of freezing of a seafood product.
Evidence requirements
1.1
The description identifies the freezing process of a seafood product.
Range
process includes – critical zone, formation of ice crystals, size of
ice crystals formed.
1.2
The description includes an example of the effect of slow freezing on seafood
quality.
1.3
The description identifies factors that affect freezing rates and the work
practices that decrease freezing time for a seafood product.
1.4
The description includes an outline of the freezing method for a seafood product
in terms of product placement in freezer and freezer parameters.
Range
1.5
one method of freezing for one seafood product.
The description includes the advantages and disadvantages of three other
freezing methods for the seafood product.
Outcome 2
Freeze a seafood product.
Range
one method of freezing.
Evidence requirements
2.1
The freezer is loaded in accordance with company requirements.
Range
2.2
may include but is not limited to – placement, entry temperature,
amount, shape, size.
The product temperature is monitored in accordance with company
requirements.
Range
may include but is not limited to – on entry to freezer, during
freezing process, on exit of freezer.
2.3
Frosting is monitored and removed in accordance with company requirements.
2.4
Frozen product is handled in accordance with company requirements.
Range
includes but is not limited to – minimising damage to product and
packaging.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
Planned review date
6201 version 4
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
18 December 1996
31 December 2011
Review
2
27 November 1998
31 December 2011
Review
3
29 March 2006
31 December 2011
Review
4
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