16711 version 3
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Evaluate the quality of a batch of seafood using a company score
system
Level
4
Credits
10
Purpose
This unit standard is designed for people working, or intending to work, in a
seafood processing plant, retail outlet, or commercial fishing vessel.
People credited with this unit standard are able to: take samples for sensory
evaluation from a batch of seafood; prepare and evaluate standard samples
for sensory evaluation from a batch of seafood; develop a quality profile for
seafood using a company score system; explain the relationship between
quality profiles and quality indicators for the batch of seafood; and action the
batch of seafood according to its quality profile in accordance with company
requirements.
Subfield
Seafood
Domain
Seafood Processing
Status
Registered
Status date
23 January 2009
Date version published
23 January 2009
Planned review date
31 December 2014
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
The scoring system used to assess competence in this unit standard must be based
on terminology consistent with international guidelines for the sensory evaluation of
fish.
 New Zealand Qualifications Authority 2016
16711 version 3
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2
Definitions
Quality profile refers to a documented description of the appearance, odour, and
texture of a fish product. The description will include flavour if the profile is for a
cooked sample.
Company sensory evaluation guidelines refer to the company’s sampling and testing
of products in terms of texture, odour, flavour, colour, appearance.
Company requirements refer to instructions to staff on policy and procedures which
are documented in memo or manual format and are available in the workplace.
These requirements include but are not limited to –company specifications and
procedures, manufacturer’s specifications, product quality specifications, and
legislative requirements.
Elements and performance criteria
Element 1
Take samples for sensory evaluation from a batch of seafood in accordance with company
requirements.
Performance criteria
1.1
Seafood to be sampled are identified from a batch of fish.
1.2
Samples are taken from fish.
Element 2
Prepare and evaluate standard samples for sensory evaluation from a batch of seafood.
Performance criteria
2.1
Samples are prepared and/or cooked in accordance with company sensory
evaluation guidelines.
2.2
Samples are evaluated in accordance with company sensory evaluation
guidelines.
2.3
Results of the evaluation are recorded in accordance with company
requirements.
Element 3
Develop a quality profile for seafood using a company score system.
Performance criteria
3.1
The quality profile’s terminology is consistent with score system criteria.
3.2
The quality profile is consistent with score system criteria.
 New Zealand Qualifications Authority 2016
16711 version 3
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Element 4
Explain the relationship between quality profiles and processing requirements for the batch
of seafood.
Performance criteria
4.1
The explanation links the quality profile with the relevant spoilage processes.
Range
microbial, autolytic chemical.
4.2
The explanation includes possible reasons for the quality profile as recorded.
4.3
The explanation includes a description of the relationships between quality
profiles and processing requirements.
Range
processing requirements include but are not limited to –
processing demands, corrective actions, market requirements.
Element 5
Action the batch of seafood according to its quality profile in accordance with company
requirements.
Performance criteria
5.1
The destination of the batch is assigned according to the quality profile of the
batch.
5.2
Batch documentation is completed.
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