NZQA registered unit standard
Title
Smoke seafood product
Level
3
18281 version 3
Page 1 of 3
Credits
15
Purpose
People credited with this unit standard are able to describe the
smoking process for a seafood product, and smoke seafood
product.
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.
Legislative requirements include but are not limited to the Health and Safety in
Employment Act 1992.
Smoking process in this unit standard refers to the hot and/or cold smoking process.
Quality refers to characteristics or features that a product is required to have.
Examples may include colour, appearance, texture, and taste.
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 procedures. The
documented company safety procedures must meet the obligations of the Health and
Safety in Employment Act 1992. This includes practices such as use of tools, safe
lifting, correct use of protective clothing and equipment, and use of chemicals.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
18281 version 3
Page 2 of 3
Outcomes and evidence requirements
Outcome 1
Describe the smoking process for a seafood product.
Range
one of hot or cold smoking.
Evidence requirements
1.1
The description outlines the key steps of processing a smoked product.
Range
curing, drying, smoking, heat treatment, cooling, packing, storage.
1.2
The description of curing techniques includes curing parameters and
procedures used in accordance with company requirements.
1.3
The description outlines drying principles and how drying is controlled.
Range
1.4
The description outlines smoking principles and how smoking is controlled.
Range
1.5
descriptions for drying include but are not limited to – drying times,
drying parameters, procedures used.
descriptions for smoking include but are not limited to – drying
times, smoking parameters, procedures used and smoke
generation.
The description outlines company requirements for food safety and food quality.
Outcome 2
Smoke seafood product.
Range
one batch of hot or cold smoked seafood product.
Evidence requirements
2.1
Seafood product is cured to company requirements.
2.2
Seafood product is racked up and loaded into the kilns in accordance with
company requirements.
2.3
Seafood product is dried to company requirements.
2.4
Smoked seafood product meets company requirements.
Planned review date
Primary Industry Training Organisation
SSB Code 101558
31 December 2015
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
18281 version 3
Page 3 of 3
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
26 April 2001
31 December 2012
Review
2
17 October 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.
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