NZQA registered unit standard
18402 version 3
Page 1 of 4
Title
Demonstrate knowledge of seafood microbiology
Level
4
Credits
10
Purpose
People credited with this unit standard are able to: explain the
nature and growth requirements of microorganisms; explain the
effect of microorganisms on seafood; explain microorganisms
in relation to food borne disease in seafood products; explain
sampling and testing to determine food safety in seafood
processing; and interpret microbiology test data and take
appropriate action.
Classification
Seafood > Seafood Processing
Available grade
Achieved
Explanatory notes
1
Definition
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.
2
Total Plate Count (TPC) may also be known as Total Viable Count (TVC) or Aerobic
Plate Count (APC).
Outcomes and evidence requirements
Outcome 1
Explain the nature and growth requirements of microorganisms.
Evidence requirements
1.1
The explanation includes reference to bacteria, yeasts, moulds, viruses,
protozoa, and algae.
1.2
The explanation includes an outline of the factors that affect growth of
microorganisms.
Range
moisture, temperature, oxygen, nutrients, pH.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
18402 version 3
Page 2 of 4
Outcome 2
Explain the effect of microorganisms in seafood spoilage.
Evidence requirements
2.1
The explanation outlines the sources of microorganisms that can cause seafood
spoilage.
2.2
The explanation outlines the effect of these microorganisms on seafood
product.
Outcome 3
Explain microorganisms in relation to food borne disease in seafood products.
Range
may include but is not limited to – Escherichia coli; Staphylococcus aureus,
Listeria monocytogenes, Salmonella species, Campylobacter species, vibrio
species, viruses; evidence is required for three.
Evidence requirements
3.1
The explanation outlines the major sources of the microorganisms responsible
for food borne disease.
3.2
The explanation includes three methods of controlling and preventing microbial
growth in seafood products.
Outcome 4
Explain sampling and testing to determine food safety in seafood processing.
Evidence requirements
4.1
The explanation includes sampling techniques that are carried out in
accordance with company requirements.
4.2
The explanation includes tests carried out to determine food safety in seafood
processing in accordance with company requirements.
Range
may include but are not limited to tests for – TPC, Faecal
coliforms, Escherichia coli, Staphylococcus aureus, Listeria
monocytogenes, Salmonella species, Campylobacter species,
virus, vibrio species;
evidence is required for three.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
18402 version 3
Page 3 of 4
Outcome 5
Interpret microbiology test data and take appropriate action.
Evidence requirements
5.1
Microbiology test data is interpreted in accordance with company requirements.
may include but are not limited to – TPC, Faecal coliforms,
Escherichia coli; Staphylococcus aureus, Listeria monocytogenes,
Salmonella species, Campylobacter species;
evidence is required for three.
Range
5.2
Where microbiological limits have been exceeded, actions are taken in
accordance with company requirements.
may include but are not limited to – TPC, Faecal coliforms,
Escherichia coli, Staphylococcus aureus, Listeria monocytogenes,
Salmonella species, Campylobacter species, virus, vibrio species;
evidence is required for three.
Range
5.3
Actions taken to prevent reoccurrence are outlined 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
20 June 2001
31 December 2012
Review
2
23 January 2009
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
18402 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