NZQA registered unit standard
Title
Handle seafood product
Level
2
5331 version 4
Page 1 of 3
Credits
7
Purpose
People credited with this unit standard are able to describe
handling methods used to maintain food safety and food quality
for a seafood product, and handle seafood product to maintain
food safety and food quality.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Unit 5332, Maintain personal hygiene and use hygienic work
practices while working with seafood.
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
Seafood product includes any species of – fish, echinoderm, crustacean, nonbivalve molluscan shellfish.
4
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
5331 version 4
Page 2 of 3
Outcomes and evidence requirements
Outcome 1
Describe handling methods used to maintain food safety and food quality for a seafood
product.
Evidence requirements
1.1
The description includes handling methods used to maintain food safety and
food quality in accordance with company requirements.
Range
1.2
The description includes examples of the effects on seafood product if physical
damage occurs.
Range
1.3
two examples.
The description includes examples of the effects on seafood product if
contamination occurs.
Range
1.4
methods must include those to – avoid contamination, minimise
physical damage, maintain the cold chain.
two examples.
The description includes examples of the effects on seafood product if the cold
chain is not maintained.
Range
two examples.
Outcome 2
Handle seafood product to maintain food safety and food quality.
Evidence requirements
2.1
Seafood product is handled correctly to minimise physical damage.
Range
2.2
Seafood product is handled to avoid contamination.
Range
2.3
may include but is not limited to – not throwing product, care when
driving fork-lift, care when stacking bins, careful handling.
sources of contamination may include but are not limited to –
dropped product, product handlers, work surfaces, protective
clothing, equipment and containers, other contaminated product.
Seafood product is handled to maintain the cold chain.
Range
may include but is not limited to – use of ice, use of other coolants,
chilling, quick processing.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
Planned review date
5331 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