NZQA registered unit standard
15655 version 4
Page 1 of 3
Title
Fillet fish in a commercial seafood processing operation
Level
4
Credits
20
Purpose
People credited with this unit standard are able to: explain
productivity, yield and quality associated with filleting fish;
explain the prerequisites required for fish filleting; and fillet fish.
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.
Productivity refers to the amount of product a person produces per hour of work. It is
expressed as kilos per hour.
Quality refers to the output of product, meeting company and/or customer
specification requirements.
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.
Outcomes and evidence requirements
Outcome 1
Explain productivity, yield and quality associated with filleting fish.
Evidence requirements
1.1
The explanation includes the principles of productivity in accordance with
company requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
15655 version 4
Page 2 of 3
1.2
The explanation includes the principles of yield in accordance with company
requirements.
1.3
The explanation includes the calculation of productivity and yield for a filleting
process, in accordance with company requirements.
1.4
The explanation includes the practices used to maximise productivity, yield and
quality for a species of fish that has been filleted, in accordance with customer
and company requirements.
Outcome 2
Explain the prerequisites required for fish filleting.
Evidence requirements
2.1
The explanation includes the impact that the condition of the knife has on the
process of filleting fish and the finished fish fillet.
2.2
The explanation includes the options for sharpening and maintaining the knife’s
edge in accordance with company requirements.
2.3
The explanation includes other company requirements that need to be taken
into consideration when filleting fish.
Range
may include but is not limited to – hygiene, cleaning and
sanitation, product specifications, health and safety.
Evidence is required for two.
Outcome 3
Fillet fish.
Range
six different fish species.
Evidence requirements
3.1
The different species of fish are filleted safely in accordance with company
requirements.
3.2
The different species of fish are filleted to company product specifications and
in accordance with company requirements.
3.3
The expected yield specified by the company is met for the species being
filleted.
3.4
The expected productivity specified by the company is met for the species being
filleted.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
3.5
15655 version 4
Page 3 of 3
The expected quality parameters specified by the company are met for the
species being filleted.
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
23 October 1998
31 December 2011
Revision
2
4 October 2000
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