Fish and Shellfish Industry Skills Qualification at SCQF level 6

Candidates are required to select a minimum number of units from different groups and have the option to choose some additional units.

The proposed units are:

Code	Unit Title	SCQF Level	SCQF Credit
Group A - Candidates must take at least one unit from this group
IMPFP158	Monitor fish or shellfish operations	*	*
IMPFP160	Manage fish and shellfish operations	*	*
IMPBP204	Provide leadership in your area of responsibility of a food and drink business	*	*
Group B - Candidates must take at least four units from this group
IMPFP162	Monitor the reception and holding of live fish and shellfish	*	*
IMPFP156	Monitor frying operations	*	*
IMPOM111	Allocate and monitor work in a food and drink business	*	*
LSILADD09	Assess learner achievement	6	9
LSILADD07	Facilitate individual learning and development	8	11
IMPPD128	Carry out organoleptic testing in a food and drink business	*	*
IMPPM109	Carry out process control of production in food and drink operations	6	4
IMPPO113	Carry out product changeovers in food and drink operations	6	8
IMPQI113	Carry out sampling in food and drink operations	6	6
IMPPO111	Carry out task handover procedures in food and drink operations	6	6
IMPQI116	Carry out testing in food and drink operations	5	5
PPL2FOH7	Communicate in a business environment	5	4
IMPSO103	Clean in place (CIP) plant and equipment in food and drink operations	*	*
IMPPO215	Control depositing in food and drink operations	6	8
IMPPO216	Control enrobing in food and drink operations	6	7
IMPPO214	Control forming in food and drink operations	6	8
IMPPO208	Control heat treatment in food and drink operations	6	8
IMPPO203	Control manual size reduction in food and drink operations	6	8
IMPPO209	Control segregation and integrity in food and drink operations	6	8
IMPPO201	Operate central control systems in food and drink operations	6	10
IMPPD108	Contribute to amending product specifications in food and drink manufacture	*	*
IMPOM109	Contribute to cross functional team work in a food and drink business	*	*
IMPPD106	Contribute to developing production specifications in a food and drink environment	*	*
IMPHS201	Contribute to environmental safety in food manufacture	5	4
IMPPO125	Contribute to problem diagnosis in food and drink operations	6	6
IMPQI210	Contribute to the application of improvement techniques in food operations	5	5
IMPFP142	Control shellfish depuration production	*	*
CFAM&LDD1	Develop and sustain productive working relationships with colleagues	6	6
CFAWB12	Deliver a good service to customers	8	5
IMPSD118	Control stock levels in food and drink operations	6	4
IMPSF117	Control and monitor transport efficiency in a food environment	6	6
IMPSF113	Control and monitor waste minimisation in a food environment	6	7
IMPSF115	Control and monitor water usage in a food environment	6	7
IMPPO217	Control wrapping and labelling in food and drink operations	6	8
IMPPD110	Develop a new product in a food and drink business	*	*
IMPOM107	Develop and manage a team in a food and drink business	*	*
IMPPD117	Develop food and drink test samples	*	*
IMPPD104	Develop product specifications in a food and drink business	*	*
IMPSO407	Maximise sales of food and drink products in a retail environment	6	6
IMPSO303	Monitor and control the disposal of waste in food and drink operations	*	*
IMPPM107	Monitor and report on production performance in food and drink operations	6	4
IMPOM104	Motivate colleagues in a food and drink business	*	*
IMPOM117	Plan and organise your own work activities in a food business	*	*
IMPPM103	Plan production schedules in food and drink operations	6	5
IMPBP405	Promote and support creative thinking in a food and drink business	*	*
IMPSO419	Set up and maintain operations in food and drink retail manufacture	6	6
IMPPO123	Shut down multi-stage operations in food and drink operations	6	6
IMPPO109	Shut down plant and equipment in food and drink operations	6	6
IMPPO121	Start up multi-stage operations in food and drink operations	6	6
IMPPO107	Start up plant and equipment in food and drink operations	6	6
IMPEM103	Support commissioning of plant, equipment and process in food manufacture	*	*
IMPFP137	Use fish or shellfish quality assessment methods	*	*
Group C - Candidates may take up to three units from this group
3070	Contribute to continuous improvement of food safety in manufacture	6	5
IMPPO115	Contribute to optimising work areas in food and drink operations	7	6
3071	Control and monitor safe supply of raw materials and ingredients in food manufacture	6	6
IMPSF111	Control and monitor energy efficiency in a food environment	6	7
IMPPO117	Diagnose production problems in food and drink operations	7	6
IMPPM114	Evaluate production performance in food and drink operations	7	7
IMPQI111	Interpret and communicate information and data in food and drink operations	6	5
IMPEM105	Maintain plant and equipment in food and drink operations	*	*
IMPHS203	Maintain, promote and improve environmental good practice in food manufacture	7	6
IMPEM101	Manage commissioning and handover of plant and equipment in food manufacture	*	*
IMPQI224	Manage organisational change and improvement in food operations	6	6
IMPPM111	Manage production performance in food and drink operations	7	7
IMPQI105	Monitor and control quality of work activities in food and drink operations	6	7
IMPQI103	Monitor and maintain product quality in food and drink operations	6	7
IMPSD116	Monitor and maintain storage systems and procedures in food and drink operations	5	5
IMPSD307	Monitor effectiveness of picking and packing operations in food and drink operations	6	5
3069	Monitor food safety at critical control points in manufacture	6	6
IMPHS307	Monitor health, safety and environmental systems in food manufacture	6	6
IMPSO106	Monitor hygiene cleaning in food and drink operations	*	*
IMPSD111	Organise the receipt and storage of goods in food and drink operations	6	6
3072	Report on compliance with food safety requirements in manufacture	6	6
IMPPO119	Resolve production problems in food and drink operations	7	7
IMPSD306	Set up and maintain picking and packing orders in food and drink operations	6	6
Group D - Additional Units (not compulsory)
3295	Principles of a specialist seafood sales service	6	3
3292	Principles of brining and salting fish or shellfish	6	3
3006	Principles of communication in a food business	6	5
3060	Principles of continuous improvement techniques (Kaizen) in a food environment	7	7
3083	Principles of efficient water usage in a food environment	6	6
3081	Principles of energy efficiency in a food environment	7	4
3287	Principles of fish or shellfish for retail sale	6	6
3293	Principles of fish or shellfish quality assessment	6	3
3285	Principles of fish or shellfish smoking	6	6
3110	Principles of food policy and regulation	7	3
3291	Principles of frying fish and chips	6	6
3288	Principles of marine finfish	6	6
3003	Principles of organisational compliance in a food business	6	6
3290	Principles of seafood quality science	7	7
3289	Principles of shellfish, non-marine finfish and marine food products	6	6
3080	Principles of sustainability in a food environment	7	4
3082	Principles of waste minimisation in a food environment	7	4

To view the content of each unit click on the unit title and this will open the unit in a new page. Once you have considered the content of the unit you can return here by:

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* Where credit and level values are not indicated, these are currently in the process of being assigned following a recent review of content of the National Occupational Standards.

If you are not familiar with level and credit values in the Scottish Credit and Qualifications Framework you can find out more at: https://www.sqa.org.uk/sqa/71377.html

Should any of these units be omitted from the options available within the qualification?

Yes

If yes, which units should be omitted?

Are there any other competences that should be added in to the qualification?

Yes

If yes, which competences should be added in to the qualification?

To attain the SVQ, learners must achieve 8 units in total. This comprises:

• One unit is mandatory from Group A

• Four units from the fish and shellfish sector specific units in Group B

• The remaining three units can be taken from Group A, B or C

• The knowledge units in Group D are additional to the requirements for this SVQ.

Do you agree with this proposal?

Yes

If No, how would you amend the requirement?