NZQA registered unit standard
15656 version 4
Page 1 of 4
Title
Use basic knife skills to cut seafood product
Level
2
Credits
7
Purpose
People credited with this unit standard are able to: describe
company specifications for seafood product; use safe knife
handling procedures; maintain knives; and cut seafood to
company requirements.
Classification
Seafood > Seafood Processing
Available grade
Achieved
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 practice and standards.
Steeling refers to the process of using a sharpening tool to maintain the edge of a
knife.
Stoning refers to the process of using a grinding stone or similar tool to reshape the
edge of a knife.
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
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
15656 version 4
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Describe company specifications for seafood product.
Evidence requirements
1.1
The description outlines the purpose of company specifications.
Range
customer, company, regulatory requirements.
1.2
The description outlines the company specifications for a seafood product.
1.3
The description outlines the consequences of not producing to company
specifications.
Range
1.4
four consequences.
The description outlines how a company can measure compliance with
specifications.
Outcome 2
Use safe knife handling procedures.
Evidence requirements
2.1
Knives are handled safely and are used in accordance with company
requirements.
Range
2.2
usage, storage, care while walking, cleaning.
Cutting work is completed using the correct knife and without the use of
excessive force or damage to the blade.
Outcome 3
Maintain knives.
Evidence requirements
3.1
Maintenance requirements of knives are identified and appropriate action is
taken in accordance with company requirements.
Range
3.2
may include but is not limited to – steeling, stoning.
Knives are handled and stored in accordance with company requirements.
Range
minimising damage, maintaining hygiene, safety.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
3.3
15656 version 4
Page 3 of 4
Knives are replaced when worn, unsafe or no longer appropriate for the job
being done.
Outcome 4
Cut seafood product to company requirements.
Range
type of cut may include but is not limited to – filleting, heading, gutting, trimming,
shucking.
Evidence is required for one cut.
Evidence requirements
4.1
The seafood product is cut in accordance with company requirements.
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
23 October 1998
31 December 2011
Revision
2
4 October 2000
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
15656 version 4
Page 4 of 4
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