NZQA registered unit standard
Title
Thaw seafood product
Level
3
6203 version 4
Page 1 of 3
Credits
7
Purpose
People credited with this unit standard are able to describe
thawing techniques for seafood product, and thaw a selected
seafood product.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Explanatory notes
1
Definitions
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.
Yield refers to the quantity of finished product produced from a known starting
quantity of raw material or partly processed product, usually expressed as a
percentage. Yield may also be known as recovery.
2
Seafood processing premises operating as an export premise must comply with the
requirements of the Animal Products Act 1999 and associated regulations. 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 thawing techniques for seafood product.
Evidence requirements
1.1
The description includes five factors that affect thawing and includes the
consequences of over and under thawing.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
1.2
The description includes three practices that control thawing and maximise
thawing yields.
Range
1.3
includes but is not limited to – arrangement and separation of
product, thawing parameters, thawing procedures.
The description includes an outline of the thawing method for a seafood
product, in terms of thawing parameters, in accordance with company
requirements.
Range
1.4
6203 version 4
Page 2 of 3
evidence is required for one seafood product.
The description includes advantages and disadvantages of air and water
thawing methods.
Outcome 2
Thaw a selected seafood product.
Range
water thawing or air thawing.
Evidence requirements
2.1
Thawing is carried out in accordance with company requirements.
Range
may include but is not limited to – amount of product thawed,
layout of frozen product, time of thawing, separation of product,
draining and chilling seafood after thawing, inlet temperature,
water flow rate.
Evidence is required for a minimum of four.
2.2
Internal and external temperatures of thawed product meet company
requirements.
2.3
Other requirements for thawing are met in accordance with company
requirements.
Range
Planned review date
may include but is not limited to – product handling, production
throughput, product yield, cleaning and sanitation, disposal of
waste, checks and records, equipment maintenance.
Evidence is required for a minimum of four.
31 December 2015
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
6203 version 4
Page 3 of 3
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
Review
3
29 March 2006
31 December 2011
Review
4
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