Fish and Shellfish Level 2 Pathway
The Level 2 Fish and Shellfish route is for those working in fish and shellfish processing operations, or as fishmongers, or in fish and chip shops.
The Steering Group responsible for leading on the review of this Apprenticeship has recommended a brand new apprenticeship qualification specification be developed to deliver the technical requirements for Fish and Shellfish occupations at Level 2.
To achieve the apprenticeship qualification, units worth at least 37 credits from the current National Occupational Standards or underpinning knowledge units should be taken. Of these 37 credits, some units must be taken from groups A, B and D:
- The HACCP unit and one other unit from Group A are required. This will make up around 10% of the apprenticeship qualification.
- 25% or more of the apprenticeship qualification will consist of units from Fish and Shellfish Industry Group B
- 10% or more of the apprenticeship qualification will consist of units from Underpinning Knowledge Group D
- The remaining 55% can be taken from units available in either Group A, B, C or D – approximately 5 more units would be required to reach the minimum credit requirement for the apprenticeship qualification
Note: these percentages are approximations because the credit values are subject to review by the Awarding Organisation and this may require some further fine tuning of the structure. These percentages are referenced to the standard 37 credit apprenticeship qualification
The following questions and pages will take you through these and other requirements in more detail.
Group A
The Principles of HACCP is mandatory and with one of the other 2 units are required. This should be sufficient to achieve the 10% of the total apprenticeship qualification requirement.
| Title |
| Maintain workplace food safety standards in food and drink operations |
| Work safely in food manufacture |
| Principles of HACCP based food safety systems |
- Are you happy with the proposed mandatory units in Group A?