12478 version 2
Page 1 of 4
Prepare and service a seafood counter for retail
Level
2
Credits
15
Purpose
People credited with this unit standard are able to: price and label seafood
product; set up a seafood window in a display case; service and respond to
customer requirements at a retail seafood counter; and maintain presentation
of seafood product in a display area.
Subfield
Seafood
Domain
Seafood Retailing
Status
Registered
Status date
19 September 2008
Date version published
19 September 2008
Planned review date
31 December 2013
Entry information
Open.
Accreditation
Evaluation of documentation 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 policy and procedures that are
communicated in an oral or written form. These requirements must include
legislation and safety requirements and may include but are not limited to, industry
codes of practice and standards.
Legislative requirements refer to those requirements that are relevant to company
operation and include but are not limited to – Food (Safety) Regulations 2002, Food
Hygiene Regulations 1974, Sale of Goods Act 1908, Fair Trading Act 1986, and their
subsequent amendments.
2
All work practices must meet company safety requirements. The company safety
requirements must meet the obligations of the Health and Safety in Employment Act
1992, and subsequent amendments.
 New Zealand Qualifications Authority 2016
12478 version 2
Page 2 of 4
Elements and performance criteria
Element 1
Price and label seafood product.
Performance criteria
1.1
The retail price is calculated using company pricing formula, and is confirmed
as accurate.
Range
1.2
The price confirmed as being loaded and advertised consistently across all
price presentation mechanisms.
Range
1.3
may include but is not limited to – scales, tickets, blackboards,
checkout scanners, media advertisements, promotional pricing.
The ticketing and/or price label is displayed in accordance with company
requirements.
Range
1.4
may include but is not limited to – standard formula, promotion
pricing.
may include but is not limited to – correct date/expiry date,
species, weight and correct price.
Seafood labels are correct for display and meet regulatory requirements.
Range
may include but is not limited to – name of species is correct, prefrozen or thawed, correct price.
Element 2
Set up a seafood window in a display case.
Performance criteria
2.1
Seafood product containers are selected to meet company requirements.
2.2
The seafood window and layout is completed in accordance with company
requirements.
2.3
Seafood selected for display meets company requirements.
2.4
Temperature and ice is monitored in accordance with company requirements.
2.5
Hygiene is maintained in accordance with company requirements.
 New Zealand Qualifications Authority 2016
12478 version 2
Page 3 of 4
Element 3
Service and respond to customer requirements at a retail seafood counter.
Performance criteria
3.1
Customer service is provided in accordance with company requirements.
3.2
Customer requirements are identified as an opportunity to provide seafood
product advice that is informative and helpful to the customer.
3.3
Seafood product advice is consistent with company requirements for the
product.
Range
3.4
Where advice cannot be provided in response to a customer query, an
alternative information source is referred to and advice is obtained from the
source.
Range
3.5
advice may include but is not limited to – handling, texture, flavour,
storage, method of preparation for eating;
evidence is required for six seafood products.
alternative sources may include – other staff, information sheets,
recipe cards, company requirements.
Hygiene and personal presentation is maintained in accordance with company
requirements.
Element 4
Maintain presentation of seafood product in a display area.
Performance criteria
4.1
Seafood product is rotated in accordance with company requirements.
4.2
Seafood product temperature checks are carried out, recorded, and actioned, in
accordance with company requirements.
4.3
Seafood products are separated in accordance with company requirements.
Range
may include but is not limited to – cooked and raw, shellfish and
fish, smoked, frozen and thawed.
Separation may include but is not limited to – dividers, containers,
ice, greenery.
4.4
The presentation of the seafood product display area is maintained in
accordance with company requirements.
4.5
Hygiene is maintained in accordance with company requirements.
 New Zealand Qualifications Authority 2016
12478 version 2
Page 4 of 4
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.
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