NZQA registered unit standard
16713 version 3
Page 1 of 4
Title
Review compliance with company seafood product quality
specifications
Level
4
Credits
10
Purpose
People credited with this unit standard are able to: explain the
procedures for evaluating seafood product quality; explain the
control measures used in the prevention of non-conformances
of seafood product quality; explain corrective actions for
identified non-conformances of seafood product quality; and
review records of seafood product quality evaluation.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Explanatory notes
1
Definitions
Control measures refer to actions taken in order to prevent potential nonconformances.
Corrective action refers to action taken following the identification of a noncompliance issue. It includes restoring control, dealing with any affected product,
identifying the root cause of the non-compliance and putting steps in place to prevent
reoccurrence.
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.
Quality refers to the output of product, meeting company and/or customer
specification requirements.
Unforeseen circumstance refers to a situation or event that results in non compliance
and for which corrective action is not specifically documented in the company
systems.
2
Seafood product includes any species of – fish, echinoderm, crustacean, or shellfish.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
16713 version 3
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Explain the procedures for evaluating seafood product quality.
Evidence requirements
1.1
The explanation outlines the procedures for evaluating quality, in accordance
with company requirements.
Range
may include but is not limited to – visual inspections, count
checks, weight checks and measurements, sensory evaluation,
microbiological testing.
Evidence is required for four procedures.
1.2
The explanation includes the location of company product specifications.
1.3
The explanation includes the reasons for evaluating seafood product quality
against product specifications, in accordance with company requirements.
Range
evidence is required for three reasons.
Outcome 2
Explain the control measures used in the prevention of non-conformances of seafood
product quality.
Range
incoming product, product being processed, finished product.
Evidence requirements
2.1
The explanation includes control measures, in terms of their role in prevention
of seafood product quality non-conformances.
Outcome 3
Explain corrective actions for non-conformances of seafood product quality.
Evidence requirements
3.1
The explanation includes the corrective actions for seafood product quality nonconformances in accordance with company requirements.
Range
3.2
evidence is required for two non-conformances for each of
incoming product, product being processed and finished product.
The explanation includes the corrective actions for seafood product quality nonconformances as a result of an unforeseen circumstance.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
16713 version 3
Page 3 of 4
Outcome 4
Review records of seafood product quality evaluation.
Range
evidence is required for four records.
Evidence requirements
4.1
The review of the records determines that the appropriate evaluation
procedures have been followed and that the records are complete in
accordance with company requirements.
4.2
The review of the records determines that a corrective action has been taken if
a non-conformance was identified and the corrective action is in accordance
with company requirements.
4.3
The procedures to be followed if the review identified any non-compliance are
explained 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
30 July 1999
31 December 2011
Review
2
29 March 2006
31 December 2011
Review
3
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
16713 version 3
Page 4 of 4
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