Describe quality and contamination control in a seafood operation

  • Unit Standard: 21976 v3
  • Level: 4
  • Credits: 10
  • Assessment version: 1
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Learning Outcomes

People credited with this unit standard are able to describe factors that influence final product quality. This includes: 
  • Cross contamination
  • Contamination control policies and procedures
  • Monitoring
  • Non-compliance and corrective action
  • The importance and maintenance of sanitary design

Course Overview

This unit standard is for people working in the commercial seafood operation.

Assessment

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