NZQA registered unit standard
Title
17995 version 3
Page 1 of 3
Describe seafood spoilage mechanisms, and how seafood spoilage is controlled
Level
Purpose
4 Credits 5
This unit standard is recommended 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 describe seafood spoilage mechanisms and the control of seafood spoilage.
Classification Seafood > Seafood Processing
Available grade Achieved
Explanatory notes
1 Definitions
Seafood products include fish, echinoderm, shellfish, or crustacea.
Impregnating can include the processes of salting, phosphating, or curing.
2 Industry guidelines for fish spoilage and its control are found in Fish for Food: an introduction to seafood quality and spoilage, produced by the “Seafood Industry
Training Organisation
”, 1998, available from Primary Industry Training Organisation on http://www.primaryito.ac.nz/ .
3 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.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020

NZQA registered unit standard 17995 version 3
Page 2 of 3
Outcome 1
Describe seafood spoilage mechanisms.
Range seafood spoilage mechanisms include – stress, rapid rigor mortis, enzymes, bacteria, oxidation, rough handling, dehydration.
Evidence requirements
1.1 The effects of the spoilage mechanisms on seafood quality are described in accordance with company requirements.
Range seafood quality includes but is not limited to – food safety, tissue structure, colour, texture, appearance, odour, flavour.
1.2 The impact of the spoilage mechanisms at different stages of processing is described in accordance with company requirements.
Range stages of processing may include – catching or harvesting, transporting, chilling, thawing, processing, freezing, cold storage; evidence is required for four stages.
1.3 The influence of seasonal changes on the spoilage of seafood is described in terms of how they impact on the product’s processing characteristics.
Range changes include but are not limited to – moisture levels, fat, proteins.
Outcome 2
Describe the control of seafood spoilage.
Evidence requirements
2.1 The description identifies which seafood spoilage mechanisms are affected by processing control measures, in accordance with company requirements.
Range seafood spoilage mechanisms include but are not limited to – stress, rapid rigor mortis, enzymes, bacteria, oxidation, rough handling, dehydration; control measures
– chilling, freezing, handling procedures, hygiene, glazing, packaging, canning, impregnating, smoking, marinating, heat treatment.
2.2 The description outlines methods used to measure or assess the extent of spoilage in seafood products.
Range methods include but are not limited to – sensory, chemical, microbiological, physical tests.
Primary Industry Training Organisation
SSB Code 101558

New Zealand Qualifications Authority 2020

NZQA registered unit standard
2.3
17995 version 3
Page 3 of 3
The description defines shelf life in accordance with company requirements.
2.4 The description identifies the expected shelf life of seafood products stored under different conditions, in accordance with company requirements.
Range products include but are not limited to – chilled, frozen, cooked, vacuum packed, canned, impregnated, marinated, smoked, crumbed and coated, live seafood products.
Planned review date 31 December 2015
Status information and last date for assessment for superseded versions
Process Version Date Last Date for Assessment
Registration
Review
1
2
28 January 2001
23 January 2009
31 December 2012
31 December 2012
Review 3 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 2020