NZQA registered unit standard
5316 version 5
Page 1 of 3
Title
Describe seafood spoilage factors and their controls
Level
3
Credits
10
Purpose
People credited with this unit standard are able to describe
seafood spoilage factors, and the control of seafood spoilage
factors.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Explanatory notes
Definitions
Seafood product includes any species of – fish, echinoderm, crustacean or shellfish.
Industry guidelines can be found in the industry reference Fish for Food, an introduction to
seafood quality and spoilage (Seafood Industry Training Organisation: 1998), available
from the Primary Industry Training Organisation, www.primaryito.ac.nz.
Outcomes and evidence requirements
Outcome 1
Describe seafood spoilage factors.
Evidence requirements
1.1
The description identifies seafood spoilage factors.
Range
1.2
seafood spoilage factors – stress, rapid rigor mortis, enzymes,
bacteria, oxidation, dehydration, rough handling, protein
denaturation.
The description identifies the effects of each of the spoilage factors on seafood
quality.
Range
effects on seafood quality may include but are not limited to –
texture, flavour, odour, appearance, food safety.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
5316 version 5
Page 2 of 3
Outcome 2
Describe the control of seafood spoilage factors.
Evidence requirements
2.1
The description includes the processing control measures that can be used to
control each of the seafood spoilage factors.
seafood spoilage factors – stress, rapid rigor mortis, enzymes,
bacteria, oxidation, dehydration, rough handling;
control measures may include but are not limited to – handling
procedures, chilling, freezing, glazing, packaging, cooking,
canning, marinating, impregnating, smoking.
Evidence is required for five seafood spoilage factors and five
control measures.
Range
2.2
The description defines shelf life consistent with industry guidelines.
2.3
The description identifies the expected shelf life of seafood product stored
under different conditions.
may include but is not limited to – live; fresh, cooked, chilled
seafood; raw, frozen seafood; smoked chilled seafood; canned
seafood; marinated, chilled seafood; modified atmosphere-packed
seafood; cooked seafood.
Evidence is required for four seafood products.
Range
Planned review date
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
Revision
3
28 November 2000
31 December 2011
Review
4
29 March 2006
31 December 2011
Review
5
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
5316 version 5
Page 3 of 3
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