21980 version 2
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Demonstrate knowledge of the processing sector of the New Zealand
seafood industry
Level
3
Credits
5
Purpose
People credited with this unit standard are able to describe: harvesting or
catching and processing methods used in the New Zealand seafood industry;
the markets and intended use of seafood produced in New Zealand; the
legislative framework that applies to the seafood processing sector in
New Zealand.
Subfield
Seafood
Domain
Seafood Processing
Status
Registered
Status date
19 March 2010
Date version published
19 March 2010
Planned review date
31 December 2014
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
Seafood operation refers to a company whose business is the processing of seafood
to prepare it for sale. The seafood business will be operating under either a
registered Risk Management Programme or an approved Food Safety Programme.
Product forms refer to a finished seafood product.
Seafood industry statistics can be accessed from the SeaFIC website at
www.seafood.co.nz.
2
Legislation relevant to this unit standard may include but is not limited to – Animal
Products Act 1999, Food Act 1981, Health and Safety in Employment Act 1992 and
their subsequent amendments.
 New Zealand Qualifications Authority 2016
21980 version 2
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Elements and performance criteria
Element 1
Describe harvesting or catching and processing methods used in the New Zealand
seafood industry.
Performance criteria
1.1
The description includes the methods of harvesting or catching seafood used in
the New Zealand seafood industry.
Range
1.2
The description includes the reasons for using the chosen harvesting or
catching method.
Range
1.3
may include but is not limited to – trawling, long-line, purseseining, dredging, trapping, diving, rope line harvesting.
Evidence is required for five.
includes but is not limited to – legal, quality, topography.
The description includes the methods for processing seafood and the product
forms produced in New Zealand.
Range
evidence is required for three processing methods and three
associated product forms.
Element 2
Describe the markets and intended use of seafood processed in New Zealand.
Performance criteria
2.1
The description includes five of the major markets of the New Zealand seafood
industry in accordance with seafood industry statistics.
Range
2.2
The description includes the products processed and the major markets of the
candidate’s own seafood operation.
Range
2.3
value, location, economic importance.
evidence is required for two products and their markets.
Products processed by the candidate’s own seafood operation are described in
terms of the intended use by customers.
 New Zealand Qualifications Authority 2016
21980 version 2
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Element 3
Describe the legislative framework that applies to the seafood processing sector in
New Zealand.
Performance criteria
3.1
The description includes an outline of the legislative framework within which the
seafood processing sector must operate.
3.2
The description includes an outline of the legislative framework for seafood
processing in terms of the products produced by the candidate’s own seafood
operation.
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 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