NZQA registered unit standard
16714 version 4
Page 1 of 3
Title
Explain techniques and interpret results for the evaluation of
seafood product quality
Level
4
Purpose
Credits
5
This unit standard is designed for seafood industry process
workers.
People credited with this unit standard are able to explain:
techniques to evaluate seafood product quality in accordance
with recognised practices; results from tests used to evaluate
seafood product quality; and the implications of test results for
seafood product quality being outside commercially acceptable
results.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Explanatory notes
Definitions
Recognised practices refer to methods of analysis approved by authorised international
bodies.
Techniques to evaluate quality refer to a range of techniques including sensory analysis,
chemical analysis, microbial testing and physical assessments. The candidate is expected
to be able to select one example of each type and discuss this for each of the outcomes.
Examples of sensory analysis include assessment of odour, flavour, texture.
Examples of chemical analysis include – K value, histamine, heavy metals, Paralytic
Shellfish Poisoning (PSP), Diarrhetic Shellfish Poisoning (DSP), Neurotic Shellfish
Poisoning (NSP), Amnesic Shellfish Poisoning (ASP), pH, total acidity, moisture, oil
content, salt content.
Examples of microbial tests include – Listeria monocytogenes total count, faecal coliforms,
total coliforms, Staphylococci, E Coli, Salmonella.
Examples of physical assessments include – size, shape, colour, appearance.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
16714 version 4
Page 2 of 3
Outcomes and evidence requirements
Outcome 1
Explain techniques to evaluate seafood product quality in accordance with recognised
practices.
Range
one for each of – sensory, chemical, microbial, physical.
Evidence requirements
1.1
The explanation outlines how the technique is carried out.
1.2
The explanation outlines the circumstances under which the technique would be
used.
Outcome 2
Explain results from tests used to evaluate seafood product quality.
Range
one of each of – sensory, chemical, microbial, physical.
Evidence requirements
2.1
The explanation outlines the acceptable limits for each test result in accordance
with company requirements.
Outcome 3
Explain the implications of test results for seafood product quality being outside
commercially acceptable results.
Range
one of each of – sensory, chemical, microbial, physical.
Evidence requirements
3.1
The explanation includes two options for end use of product, and other possible
risk management issues associated with the product are explained, in
accordance with company requirements.
3.2
Test results that are outside company limits are explained in terms of two
possible causes of unacceptable test results.
3.3
The explanation outlines two factors that need to be focussed on to prevent
reoccurrence of unacceptable test results.
Planned review date
Primary Industry Training Organisation
SSB Code 101558
31 December 2015
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
16714 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
30 July 1999
31 December 2012
Revision
2
12 June 2001
31 December 2012
Review
3
23 January 2009
31 December 2012
Review
4
18 February 2011
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