Qualification details
Title
New Zealand Certificate in Seafood Processing (Level 4)
Version
1
Qualification type
Certificate
Level
4
Credits
70
NZSCED
030308 - Engineering and Related Technologies > Process and
Resources Engineering > Seafood Processing
Qualification developer
Primary ITO
Next review
December 2020
Approval date
April 2016
Strategic purpose statement
The purpose of this qualification is to provide the seafood
processing sector with people who are able to work as
experienced senior operators involved with fish and fish product
processing in a seafood processing operation on land or at sea.
This qualification is suitable for individuals who are employed in
the seafood processing industry.
Graduates will be capable of working in a self-managed capacity
and will have some responsibility for the performance of others.
Outcome Statement
Graduate profile
Graduates will be able to:

Implement and monitor staff work routines, and legislative
compliance in a seafood operation.

Implement and monitor fish and fish product processing
operations, and quality control processes.
Education pathway
This qualification builds on the New Zealand Certificate in
Seafood Processing (Level 3) with strands in Fish and Fish
Products, Live Holding, Cleaning and Sanitation, and Seafood
Logistics [Ref: 3130], and may lead on to the New Zealand
Certificate in Seafood (Level 5) with strands in Aquaculture,
Seafood Processing and Commercial Fishing [Ref: 3129].
Employment pathway
Graduates of this qualification are likely to be employed as
experienced or senior operators in seafood processing
operations on land or at sea.
Qualification specifications
Qualification award
Qualification Reference 3131
© New Zealand Qualifications Authority 2016
This qualification can be awarded by any education organisation
which has an approved programme of study or industry training
Page 1 of 3
programme leading to the qualification.
Evidence requirements for
assuring consistency
Evidence of the following must be provided:

Student feedback on course delivery and qualification
achievement, their perception of the value of the training, and
suggestions for improvements.

Feedback from employers on the level of skills, knowledge
and behaviour demonstrated by graduates of the
qualification.

Evidence of effective internal quality assurance systems.

Portfolios of work and/or assessment samples demonstrating
the range of student performance within a programme.
Tertiary Education Organisations (TEOs) can also provide any
other relevant evidence that supports the consistency review.
Minimum standard of
achievement and standards for
grade endorsements
Achieved.
Other requirements for the
qualification (including regulatory
body or legislative requirements)
None.
General conditions for the programme leading to the qualification
General conditions for
programme
TEOs offering programmes leading to this qualification must
maintain currency with amendments to, and replacements of,
relevant legislation, regulations, and codes of practice which may
include some or all of the following Health and Safety in
Employment (HSE) Act 1992, Treaty of Waitangi (Fisheries
Claims) Settlement Act 1992, Biosecurity Act 1993, Animal
Products Act 1999, Food Act 2014, Fisheries Act 1996, Wildlife
Act 1975, Treaty of Waitangi (Fisheries Claims) Settlement Act
1992.
Company quality, risk management, compliance, environmental
and hygiene requirements, recording and reporting; and relevant
legislation including health and safety, apply across all outcomes.
The behaviours that contribute to compliance with workplace
procedures, teamwork, and commercial standards and
timeframes are inherent in the performance of the qualification’s
outcomes and must be considered as part of the assessment
process.
Conditions relating to the Graduate profile
Qualification outcomes
Qualification Reference 3131
© New Zealand Qualifications Authority 2016
Conditions
Page 2 of 3
1
Implement and monitor staff
work routines, and legislative
compliance in a seafood
operation.
Credits 10
2
Implement and monitor fish and
fish product processing
operations, and quality control
processes
Credits 60.
Fish is defined in the Fisheries Act and means all species of
finfish (including eels, sharks, etc.) and shellfish, which includes
all echinoderms, molluscs, and crustaceans.
Fish and fish products encompass all sea and freshwater
species that are processed commercially, and cover all situations
regardless of what species was being processed. Evidence of
fish and fish products is required for one species.
Transition information
Replacement information
This qualification replaced the:

National Certificate in Seafood Processing (Advanced
Processing Skills) [Ref: 1622]

National Certificate in Seafood Risk Management
(Processing Quality) (Level 4) [Ref: 1648]

National Certificate in Seafood Risk Management (Vessel
Operations Compliance) (Level 4) [Ref: 1393]
The last date for entry into programmes leading to the replaced qualifications is 31 December 2018. The
last date for award of the replaced qualifications is 31 December 2020 at which time they will be
designated as discontinued.
It is the intention of Primary ITO that no existing learner should be disadvantaged by these transition
arrangements. Any person who considers they have been disadvantaged may appeal to the Primary ITO .
PO Box 10383
The Terrace
Wellington 6143
Ph: (04)801 9616
Email: educationteam@primaryito.ac.nz
Qualification Reference 3131
© New Zealand Qualifications Authority 2016
Page 3 of 3