Demonstrate knowledge of the effects and control of seafood and the shelf life of seafood product.

  • Unit Standard: 5316 v6
  • Level: 3
  • Credits: 10
  • Assessment version: 1
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Learning Outcomes

People credited with this unit standard are able to understand seafood spoilage, and its control. This includes:
  • Understanding factors that contribute to seafood spoilage, and their effects on seafood quality
  • Understanding the control of seafood spoilage factors and shelf life of seafood products.

Course Overview

This unit standard is for people working in the seafood industry who  understands the effects and control of seafood spoilage, and the shelf life of seafood product.

Assessment

There are online activities to work through as part of  this online course and a final assessment to achieve the unit standard.