23905 version 1
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Demonstrate knowledge of and set up, shut down and maintain a fish
slicing machine
Level
3
Credits
10
Purpose
People credited with this unit standard are, for a fish slicing machine able to:
describe the effects of the operation on seafood product; demonstrate
knowledge of the setting up a fish slicing machine; demonstrate knowledge of
shutting down and cleaning a fish slicing machine; and maintain the machine.
Subfield
Seafood
Domain
Seafood Processing
Status
Registered
Status date
18 July 2008
Date version published
18 July 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 policy and procedures that are
communicated in an oral or written form. These requirements must include
legislation and safety requirements, and may include but are not limited to –
manufacturer’s specifications, industry codes of practice and standards.
Slicing machine refers to any mechanical device used to slice fish from the frame.
Machines may include but are not limited to – Titan, Titan Compact, Sam, CP and
Gebba.
2
Evidence is required for one type of fish slicing machine.
 New Zealand Qualifications Authority 2016
23905 version 1
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Elements and performance criteria
Element 1
Describe the effects of the operation of a fish slicing machine.
Performance criteria
1.1
The description includes the way the operation of the fish slicing machine can
affect product quality, yield and product flow.
1.2
The description includes the way that product quality, yield and product flow are
monitored.
Element 2
Demonstrate knowledge of setting up a fish slicing machine.
Performance criteria
2.1
The procedures for setting up the fish slicing machine are described in
accordance with company requirements.
2.2
The fish slicing machine settings that allow product and process specifications,
product flow and target yield to be met are described in accordance with
company requirements.
2.3
The fish slicing machine is set up in accordance with company requirements.
2.4
Safe work practices are used in accordance with company requirements.
2.5
The fish slicing machine is checked to ensure it is clean prior to use in
accordance with company requirements.
Element 3
Demonstrate knowledge of shutting down and cleaning and shut-down a fish slicing
machine.
Performance criteria
3.1
The procedures for shutting down and cleaning the fish slicing machine are
described in accordance with company requirements.
3.2
The fish slicing machine is shut down and disassembled for cleaning in
accordance with company requirements.
3.3
The fish slicing machine is cleaned during and post production in accordance
with company requirements, and the importance of cleaning during production
is described.
 New Zealand Qualifications Authority 2016
23905 version 1
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3.4
The fish slicing machine is assembled after cleaning in accordance with
company requirements.
Element 4
Maintain a fish slicing machine.
Performance criteria
4.1
Maintenance of the fish slicing machine during production is carried out in
accordance with company requirements.
4.2
Maintenance of the fish slicing machine is carried out at the end of production
and in accordance with company requirements.
4.3
Maintenance needs, outside the expertise of the operator is notified in
accordance with company requirements.
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