NZQA registered unit standard
16715 version 3
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Title
Operate a band saw for the production of seafood products
Level
2
Purpose
Credits
10
This unit standard is designed for those people involved in the
operation of band saws in the seafood industry.
People credited with this unit standard are able to: describe the
effects the operation can have on a seafood product; and
operate a band saw for production of seafood products.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Explanatory notes
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.
Outcomes and evidence requirements
Outcome 1
Describe the effects the operation of a band saw can have on a seafood product.
Evidence requirements
1.1
The description includes the effects the operation of the band saw can have on
product quality, final product yield and product flow.
Outcome 2
Operate a band saw for production of seafood products.
Evidence requirements
2.1
The emergency stop procedures are described in accordance with company
requirements.
2.2
Safe work practices are used while operating a band saw in accordance with
company requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
2.3
Band saw is operated to meet product specifications in accordance with
company requirements.
product specifications – size and shape of portion, evenness and
smoothness of cut edges, pits and voids in portions;
maintenance of product specifications – minor adjustments to
machines, notifying person responsible for corrective action.
Range
2.4
16715 version 3
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Hygienic work practices are used while operating the band saw in accordance
with company requirements.
includes but is not limited to – protective clothing, personal
hygiene, cross contamination, dropped seafood product
procedure, cleaning and sanitation.
Range
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Status information and last date for assessment for superseded versions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
30 July 1999
31 December 2012
Review
2
18 July 2008
31 December 2012
Review
3
18 February 2011
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
16715 version 3
Page 3 of 3
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