| Title | Principles of fish/shellfish quality assessment | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the principles of fish/shellfish spoilage | 1.1 Describe fish/shellfish spoilage and its causes | |
| 1.2 Explain the impact of handling and temperature control practices on fish/shellfish quality and spoilage rates. | ||
| 2. Understand the principles of fish/shellfish quality assessment methods | 2.1 Summarise the various methods used to assess the quality of fish/shellfish including organoleptic testing, chemical and microbiological and their limitations | |
| 2.2 Explain how to determine the appropriate organoleptic quality assessment method to use | ||
| 2.3 Describe how to use QIM quality assessment schemes | ||
| 2.4 Describe how to use RAW TORRY quality assessment schemes | ||
| 2.5 Describe how to use COOKED TORRY quality assessment schemes. | ||
| 3. Understand the principles of fish/shellfish quality assessment panels and management | 3.1 Explain quality assessment taste calibration | |
| 3.2 Explain how to establish quality assessment teams or panels | ||
| 3.3 Describe the role of quality assessment in quality assurance | ||
| 3.4 Describe the management of quality assessment in the fish/shellfish industry | ||
| 3.5 Summarise the legislation that controls fish/shellfish quality assessment. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of fish/shellfish quality assessment, in a processing or a sales environment, or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by operatives and team leaders who require to understand these principles in support of workplace activities. It is also designed for those who plan to enter the fish/shellfish industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards. | |
| Unit expiry date | 30-Jun-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit FP.154K Principles of fish or shellfish quality assessment. | |
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, in the principles of fish/shellfish quality assessment. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | FDQ on Behalf of Improve Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Jun-10 | |
| Unit guided learning hours | 14 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | FP.154K | |
| RITS Reference | M/602/0628 | |