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Operate a fishmeal plant
Level
3
Credits
10
Purpose
People credited with this unit standard are able to: describe the processing of
fishmeal product; carry out the assessment of raw materials and set up the
plant for production; carry out the processing of fishmeal product; shut down
and clean the fishmeal plant; and repair and maintain the fishmeal plant for
operational purposes.
Subfield
Seafood
Domain
Seafood Processing
Status
Registered
Status date
17 October 2008
Date version published
17 October 2008
Planned review date
31 December 2013
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0123
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Definitions
Company requirements refer to instructions to staff on policies and procedures which
are communicated in oral or written form. These may include but are not limited to –
manufacturer’s procedures, company safety procedures, legislative requirements,
industry codes of practice and standards, and product and process specifications.
Legislative requirements may include but are not limited to – the Resource
Management Act 1991, Food Act 1981, Health and Safety in Employment Act 1992,
Animal Products Act 1999 and subsequent amendments.
Out-of-specification product refers to product produced that does not meet specified
company or customer requirements, also referred to as Non-conforming or Noncomplying product (NCP).
 New Zealand Qualifications Authority 2016
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2
For the purpose of this unit standard, fishmeal refers to products made in the
fishmeal plant the candidate is working in. These may include but are not limited to –
fishmeal, fish oil and fish concentrate.
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.
4
Seafood processing premises operating as an export premise must comply with the
requirements of the Animal Products Act 1999. Those operating as a domestic
processor must comply with the Food Act 1981.
Elements and performance criteria
Element 1
Describe the processing of fishmeal product.
Performance criteria
1.1
The description outlines the main processing steps for the production of the
fishmeal product in accordance with company requirements.
Range
1.2
The description outlines the important processing control parameters for the
main processing steps in accordance with company requirements.
Range
1.3
may include but is not limited to – cooking, separation, drying,
milling, packing, labelling, storage, records.
may include but is not limited to – time, temperature, pressure,
speed of in-feed, processing aids, particle size, moisture content,
safe work practices, records.
The procedures for handling out-of-specification product are described in
accordance with company requirements.
Element 2
Carry out the assessment of raw materials and set up the plant for production.
Performance criteria
2.1
The raw materials are assessed in accordance with company requirements.
Range
may include but is not limited to – species type and form, volume,
condition and freshness.
2.2
Product to be processed is identified according to the raw material assessment.
2.3
The plant is set up for production in accordance with company requirements.
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Element 3
Carry out the processing of fishmeal product.
Performance criteria
3.1
The fishmeal is processed in accordance with company requirements.
Range
may include but is not limited to – productivity, yield, odour,
discharge, Resource Management Act 1991 conditions.
3.2
Any out-of-specification product is handled in accordance with company
requirements.
3.3
Safe work practices are used in accordance with company requirements.
Range
3.4
may include but is not limited to – use of water around electrical
equipment, good housekeeping practices, correct use of protective
clothing and equipment, safe lifting.
Records are completed in accordance with company requirements.
Element 4
Shut down and clean the fishmeal plant.
Performance criteria
4.1
The fishmeal plant is shut down in accordance with company requirements.
4.2
The fishmeal plant is cleaned in accordance with company requirements.
4.3
Safe work practices are used in accordance with company requirements.
Range
may include but is not limited to – use of water around electrical
equipment, good housekeeping practices, correct use of protective
clothing and equipment, safe lifting, use of tools, use of chemicals.
Element 5
Repair and maintain the fishmeal plant for operational purposes.
Performance criteria
5.1
Likely plant and machinery faults are identified, and trouble-shooting methods to
remedy faults and fault reporting requirements are described.
5.2
The fishmeal plant is repaired and maintained consistent with normal operation
of the plant, and in accordance with company requirements.
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5.3
Repair and maintenance needs outside the expertise of the operator are
reported in accordance with company requirements.
Range
5.4
may include but is not limited to – repair and maintenance of
steam and condensate systems.
Safe work practices are used in accordance with company requirements.
Range
may include but is not limited to – use of tools, electrical isolation
procedures, lock-out and signage procedures, testing of alarms,
safe lifting.
Please note
Providers must be 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 accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation 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.
 New Zealand Qualifications Authority 2016