NZQA registered unit standard
6202 version 6
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Title
Chill seafood product and operate a chiller
Level
3
Credits
10
Purpose
People credited with this unit standard are able to: describe
chilling techniques for seafood product; chill seafood product;
and operate a chiller.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Explanatory notes
1
Definition
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.
2
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 either the Animal Products Act 1999 or the Food Act
1981.
3
All work practices must meet documented company safety requirements. The
documented company safety requirements must meet the obligations of the Health
and Safety in Employment Act 1992.
4
Seafood product includes any species of – fish, echinoderm, crustacean, or shellfish.
Outcomes and evidence requirements
Outcome 1
Describe chilling techniques for seafood product.
Evidence requirements
1.1
The description includes reasons for chilling seafood product.
Range
reasons may include but are not limited to – reduction in enzyme
spoilage, bacterial spoilage, and gaping from rigor mortis;
maintenance of the cold chain; minimising food safety risks.
Evidence is required for two reasons.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
1.2
The description includes an outline of chilling methods used for chilling seafood
product and the impact of chilling variables on seafood product quality.
Range
1.3
two of – ice, slurry, air, RSW.
The description includes the chilling methods and temperatures that are used
for different seafood products in accordance with company requirements.
Range
1.5
chilling methods include two of – ice, slurry, air, refrigerated
seawater (RSW);
variables include but are not limited to – temperature, time.
The description includes work practices when chilling seafood, in terms of
minimising contamination and maintaining temperature control, in accordance
with company requirements.
Range
1.4
6202 version 6
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two seafood products.
The advantages and disadvantages of chilling methods are described in
accordance with company requirements.
Range
two of – ice, slurry, air, RSW.
Outcome 2
Chill seafood product.
Range
one of the following – ice, slurry, air, RSW.
Evidence requirements
2.1
Product is chilled in accordance with company requirements.
Range
may include but is not limited to – product placement; temperature;
handling; recording; disposing of waste; hygiene, cleaning and
sanitation.
Evidence is required for a minimum of four.
Outcome 3
Operate a chiller.
Evidence requirements
3.1
The chiller is operated in accordance with company requirements.
Range
may include but is not limited to – contamination control, stock
rotation, product and chiller temperature, frosting, cleaning and
sanitation.
Evidence is required for a minimum of four.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
3.2
6202 version 6
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The chiller is monitored and action taken as necessary in accordance with
company requirements.
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
4 October 2000
31 December 2011
Revision
4
13 March 2001
31 December 2011
Review
5
29 March 2006
31 December 2011
Review
6
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.
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