18042 version 2
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Explain concepts and principles of quality management used in the
production of a seafood product
Level
4
Credits
8
Purpose
People credited with this unit standard are able to explain: fundamental
concepts and principles of quality management used in the production of a
seafood product; the features of a quality management system and its
relationship to seafood production; and the responsibility for the quality
management and its relationship to seafood production.
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
1
Definitions
Company requirements refer to instructions to staff on policy and procedures which
are documented in memo or manual format and are available in the workplace.
These requirements include but are not limited to – company specifications and
procedures, and legislative requirements,
Seafood products include fish, shellfish or crustaceans.
2
Quality is the totality of the characteristics of products and services that bear on their
ability to satisfy stated and implied needs of customers and other stakeholders.
 New Zealand Qualifications Authority 2016
18042 version 2
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Elements and performance criteria
Element 1
Explain fundamental concepts and principles of quality management used in the
production of a seafood product.
Performance criteria
1.1
The concepts of quality management are explained.
1.2
The explanation identifies quality control and quality assurance.
1.3
The explanation includes the principles of quality management and gives
examples of application in the production of a seafood product.
Element 2
Explain the features of a quality management system and its relationship to seafood
production.
Performance criteria
2.1
The explanation outlines the features of a quality management system for the
production of a seafood product.
2.2
The relationship between a quality management system and a seafood industry
system is identified.
Range
seafood industry system may include – risk management
programmes, food safety programmes;
evidence is required for one quality system and one seafood
industry system.
Element 3
Explain the responsibility for the quality management and its relationship to seafood
production.
Performance criteria
3.1
The responsibilities of the company management for quality management are
explained in terms of the production of a seafood product.
Range
responsibilities include – leadership, resources allocation,
development of vision and values, establishment of quality
structures, delegation, quality assurance, quality control.
 New Zealand Qualifications Authority 2016
18042 version 2
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3.2
The responsibilities of the process operator for own work is identified for the
production of a seafood product.
Range
3.3
responsibilities include – food safety, company product
specifications.
The explanation includes an outline of the decision making process associated
with the costs of quality, and company profitability.
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