20314 version 2
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Demonstrate knowledge of finished product quality for fishmeal
Level
4
Credits
5
Purpose
People credited with this unit standard are able to: describe factors that
impact on finished product quality requirements for fishmeal; and interpret
fishmeal quality analysis reports and outline preventative actions.
Subfield
Seafood
Domain
Seafood Processing
Status
Registered
Status date
17 October 2008
Date version published
17 October 2008
Planned review date
31 December 2013
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
1
Definitions
Company requirements refer to instructions to staff on policies and procedures which
are communicated in oral or written form. These may include but are not limited to –
manufacturer’s procedures, company safety procedures, legislative requirements,
industry codes of practice and standards, and product and process specifications.
Legislative requirements may include but are not limited to – the Resource
Management Act 1991, Food Act 1981, Animal Products Act 1999.
2
Seafood processing premises operating as an export premise must comply with the
requirements of the Animal Products Act 1999. Those operating as a domestic
processor must comply with the Food Act 1981.
 New Zealand Qualifications Authority 2016
20314 version 2
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Elements and performance criteria
Element 1
Describe factors that impact on finished product quality requirements for fishmeal.
Performance criteria
1.1
Description includes the impact that raw materials have on finished product
quality.
Range
1.2
Description includes the impact that processing has on finished product quality.
Range
1.3
may include but is not limited to – species type and form, condition
and freshness, contamination, presence of foreign matter.
may include but is not limited to – process set-up, operating
parameters and controls, cleaning and maintenance.
Description includes fishmeal process parameters that maximise finished
product quality.
Range
parameters may include but are not limited to – process set-up,
operating parameters and controls.
Element 2
Interpret fishmeal quality analysis reports and outline preventative actions.
Performance criteria
2.1
Quality analysis reports are interpreted for fishmeal products.
Range
2.2
quality analysis reports include but are not limited to – moisture,
crude protein and Total Volatile Base-Nitrogen (TVB-N), crude fat,
ash, Salmonella, Shigella, salt, acid value, peroxide value,
mercury, pepsin digestibility, histamine, free fatty acids;
evidence is required for ten.
The relationship between quality analysis reports and processing parameters
are described, and any possible preventative actions are outlined.
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.
 New Zealand Qualifications Authority 2016
20314 version 2
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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.
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