We estimate that 3 units from Group B should usually be sufficient to achieve the 25% requirement.

Fish & Shellfish Industry Group B

Title
Fillet fish by hand
Process fish by machine
Process fish by hand
Grade fish or shellfish by hand
Intake fish or shellfish
Control fish or shellfish defrosting
Shuck bivalves by hand
Pack and ice fish or shellfish
Grade fish or shellfish by machine
Control the fish or shellfish brining process
Control the dry curing of fish or shellfish
Control the fish or shellfish smoking process
Control the fish or shellfish marinating process
Gut and clean fish by hand
Assemble fish or shellfish products by hand
Extract shellfish meat by hand
Extract shellfish meat by machine
Pack live shellfish for dispatch
Control fish gutting operations
Control fish skinning operations
Use fish or shellfish quality assessment methods
Harvest fish or shellfish for human consumption
Conduct shellfish depuration operations
Control shellfish depuration production
Operate central control systems in food and drink operations
Control manual size reduction in food and drink operations
Control weighing in food and drink operations
Control mixing in food and drink operations
Control heat treatment in food and drink operations
Control segregation and integrity in food and drink operations
Control forming in food and drink operations 
Control temperature reduction in food and drink operations
Control depositing in food and drink operations 
Control product defrosting in food operations
Prepare sauces/marinades by hand in food operations
Process fish or shellfish for retail sale
Display fish or shellfish for retail sale
Maintain product quality in food and drink operations
Prepare ingredients and store fillings and toppings in food operations
Produce basic fish dishes
Prepare and cook fish
Use knives in food and drink operations
Bake-off products for sale in food operations
Produce individual packs by hand in food and drink operations
Prepare and clear areas for counter/take-away service 
Provide a counter/take-away service 
Prepare and clear areas for table/tray service 
Provide a table/tray service 
Assemble and process products for food service 
Maximise sales of food and drink products in a retail environment
Sell food and drink products in a retail environment

2. Are you happy with these proposed optional units and the number required to be taken as a minimum in Group B?

Yes

No

If no, please explain.