18493 version 2
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Demonstrate knowledge of heat transfer in a seafood processing
operation
Level
4
Credits
5
Purpose
People credited with this unit standard are able to explain the mechanisms
and principles of heat transfer in relation to seafood processing operations,
and explain a temperature profile for a seafood processing operation.
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
Definitions
Radiation refers to the transfer of heat energy by electromagnetic waves. Examples of
radiation include infra-red cooking;
Latent heat refers to the heat required to change, at constant temperature, the physical
state of materials from solid to liquid, liquid to gas, and solid to gas;
Sensible heat refers to heat that when added to or subtracted from food materials results
in a temperature change that can be sensed.
 New Zealand Qualifications Authority 2016
18493 version 2
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Elements and performance criteria
Element 1
Explain the mechanisms and principles of heat transfer in relation to seafood processing
operations.
Performance criteria
1.1
The explanation includes the mechanisms and principles of heat transfer.
Range
1.2
mechanisms – conduction, convection, radiation;
principles – thermal conductivity, heat capacity, latent heat,
sensible heat.
The explanation identifies factors that affect heat transfer in seafood processing
operations in terms of their impacts and control mechanisms.
Range
evidence is required for two factors for two of the following
seafood processing operations – chilling, freezing, thawing,
cooking, heat shocking, infra-red heat treatment, drying.
Element 2
Explain a temperature profile for a seafood processing operation.
Performance criteria
2.1
The temperature profile is explained in terms of heat transfer features that affect
the seafood processing operation.
Range
includes but is not limited to – effects on yield, recovery, food
safety, product quality, productivity.
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.
 New Zealand Qualifications Authority 2016
18493 version 2
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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