We estimate that 2 units from Group D should usually be sufficient to achieve the 10% requirement.

Underpinning Knowledge Group D

Title

Principles of HACCP based food safety systems

Principles of displaying fish/shellfish in a sales environment

Principles of marine finfish

Principles of shellfish, non-marine finfish and marine food products

Principles of seafood quality science

Principles of frying fish and chips

Principles of brining and salting fish/shellfish

Principles of fish/shellfish quality assessment

Principles of fish/shellfish smoking

Principles of controlling bivalve purification processing

Principles of fishmonger practice

Principles of the fishmonger industry

Principles of continuous improvement techniques (Kaizen) in a food environment

Principles of sustainability in a food environment

Principles of sterile processing in food technology

Principles of cans and closing cans in food manufacture

Principles of organisational compliance in a food business

Principles of food processing operations

Principles of Clean In Place (CIP) in food operations

Principles of using and storing materials in food operations

Principles of product quality and improvements in food operations

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

Yes

No

If no, please explain.