| Title | Principles of seafood quality science | |
| Level | 3 | |
| Credit value | 4 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the principles of live animal variation, harvesting and spoilage organisms | 1.1 Explain the impact of variations in the live animal - species, age, sex, season, presence of parasites, contaminants | |
| 1.2 Describe the impact of harvesting method, live holding regimes and stress | ||
| 1.3 Summarise the differences between white fish, oil rich fish and shellfish, marine and freshwater species | ||
| 1.4 Summarise the typical microflora, the key spoilage organisms and their role in seafood spoilage. | ||
| 2. Understand the principles of seafood biochemistry | 2.1 Summarise the physical and biochemical characteristics and composition of fish and shellfish flesh including; | |
| · Connective tissue | ||
| · Muscle | ||
| · Unsaturated lipid levels | ||
| · Soluble nitrogen compounds | ||
| · Enzymes | ||
| 2.2 Describe the role and characteristics of Inosine, Hypoxanthine, Xanthine, Uric Acid, TMA, TVB, ATP, ADP and AMP | ||
| 2.3 Summarise post-mortem flesh changes in pre-rigor, rigor mortis and post-rigor | ||
| 2.4 Explain the autolysis of flesh and enzyme activity | ||
| 2.5 Explain the oxidation of lipids and rancidity in flesh | ||
| 2.6 Summarise the microbial spoilage features and metabolic activities of microbes during spoilage | ||
| 2.7 Describe the post-mortem changes of melanosis, colour loss and gaping. | ||
| 3. Understand the principles of quality impacts on seafood | 3.1 Explain the impact of post harvest handling on spoilage including; | |
| · Bleeding | ||
| · Gutting | ||
| · Washing | ||
| · Chilling | ||
| · Freezing | ||
| 3.2 Explain the impact of post harvest processing on quality including; | ||
| · Temperature reduction | ||
| · Heat treatment | ||
| · pH and water activity | ||
| · Salt | ||
| · UHP | ||
| · Irradiation | ||
| 3.3 Explain the impact of post processing packaging and handling on quality including; | ||
| · Overwrap | ||
| · MAP | ||
| · Cook-chill | ||
| 4. Understand the principles of seafood freshness, nutrition and food safety risks | 4.1 Explain the basis of flesh flavour and odour changes | |
| 4.2 Summarise how freshness is determined by electrochemical, biochemical, chemical and organoleptic methods, and the advantages and limitations of each | ||
| 4.3 Summarise how seafood shelf life is determined | ||
| 4.4 Describe the nutritional qualities of seafood | ||
| 4.5 Summarise the food safety risks in seafood including; | ||
| Biotoxins | ||
| Allergens | ||
| Parasites | ||
| Common contaminants. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of seafood quality science, in processing, sales or wholesale 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.151K Principles of seafood quality science. | |
| 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 seafood quality science. 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 | 20 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | FP.151K | |
| RITS Reference | J/602/0621 | |