5316 Describe seafood spoilage factors and their controls by 9c01PDQ

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									NZQA registered unit standard                                                     5316 version 5
                                                                                     Page 1 of 3


Title             Describe seafood spoilage factors and their controls

Level             3                           Credits           10


Purpose                     People credited with this unit standard are able to describe
                            seafood spoilage factors, and the control of seafood spoilage
                            factors.


Classification              Seafood > Seafood Processing


Available grade             Achieved


Explanatory notes

Definitions
Seafood product includes any species of – fish, echinoderm, crustacean or shellfish.
Industry guidelines can be found in the industry reference Fish for Food, an introduction to
seafood quality and spoilage (Seafood Industry Training Organisation: 1998), available
from the Seafood Industry Council Library. Seafood Industry House, 74 Cambridge
Terrace, Wellington.

Outcomes and evidence requirements

Outcome 1

Describe seafood spoilage factors.

Evidence requirements

1.1       The description identifies seafood spoilage factors.

          Range          seafood spoilage factors – stress, rapid rigor mortis, enzymes,
                         bacteria, oxidation, dehydration, rough handling, protein
                         denaturation.

1.2       The description identifies the effects of each of the spoilage factors on seafood
          quality.

          Range          effects on seafood quality may include but are not limited to –
                         texture, flavour, odour, appearance, food safety.




Seafood ITO                                              New Zealand Qualifications Authority 2012
SSB Code 101443
NZQA registered unit standard                                                    5316 version 5
                                                                                    Page 2 of 3

Outcome 2

Describe the control of seafood spoilage factors.

Evidence requirements

2.1        The description includes the processing control measures that can be used to
           control each of the seafood spoilage factors.

           Range         seafood spoilage factors – stress, rapid rigor mortis, enzymes,
                         bacteria, oxidation, dehydration, rough handling;
                         control measures may include but are not limited to – handling
                         procedures, chilling, freezing, glazing, packaging, cooking,
                         canning, marinating, impregnating, smoking.
                         Evidence is required for five seafood spoilage factors and five
                         control measures.

2.2        The description defines shelf life consistent with industry guidelines.

2.3        The description identifies the expected shelf life of seafood product stored
           under different conditions.

           Range         may include but is not limited to – live; fresh, cooked, chilled
                         seafood; raw, frozen seafood; smoked chilled seafood; canned
                         seafood; marinated, chilled seafood; modified atmosphere-packed
                         seafood; cooked seafood.
                         Evidence is required for four seafood products.



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           18 December 1996                 31 December 2011
Review             2           27 November 1998                 31 December 2011
Revision           3           28 November 2000                 31 December 2011
Review             4           29 March 2006                    31 December 2011
Review             5           9 December 2010                  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.




Seafood ITO                                             New Zealand Qualifications Authority 2012
SSB Code 101443
NZQA registered unit standard                                                   5316 version 5
                                                                                   Page 3 of 3

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.

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 Seafood ITO admin@seafood.co.nz if you wish to suggest changes to
the content of this unit standard.




Seafood ITO                                            New Zealand Qualifications Authority 2012
SSB Code 101443

								
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