Title Principles of the fishmonger industry
Level 3
Credit value 2
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand organisations and trends in the fish and shellfish industry 1.1   State sources of information on the fish and shellfish industry
1.2   Describe the relationships between fish and shellfish harvesting, imports, markets, processing and distribution 
1.3   Describe the current levels of the main fish and shellfish stocks in the UK
1.4   Outline how trends and drivers in the UK fish and shellfish retail sector affect the whole industry
1.5   Describe the potential impact of sustainability, food safety and accreditation schemes on the industry
1.6   Outline the current status of the UK retail trade in fish and shellfish and identify any recent trends and/or key drivers
1.7   State where to source information about allergens and health matters related to fish and shellfish.
2.  Understand the key regulations for the fishmonger industry 2.1   List the key Regulations that apply to the retail sale of fish and shellfish in the UK
2.2   List the types of policies, procedures and records required to comply with regulations
2.3   Explain the role of the key food enforcement bodies in the UK
2.4   Describe the main sources of regulatory advice and guidance available to fishmongers in the UK
2.5   Outline how to eliminate or control the main health and safety risks associated with fishmongering.
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of the fishmonger industry.
Unit purpose and aim(s) The unit is designed for use primarily by fishmongers and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink 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 31-May-16
   
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 units FP.148K Principles of fish or shellfish for retail sale and FP.150K Principles of shellfish non-marine finfish and marine food products. 
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, for understanding the principles of the fishmonger industry. 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 Improve
   
Availability for use Shared
   
Unit available from May-11
   
Unit guided learning hours 12
   
Unit Category Underpinning Knowledge (UK)
   
Unit Reference FP.150K
   
RITS Reference F/503/2921