Fish and Shellfish Processing Skills Qualification at SCQF level 5 

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 all units from this group
2050   Maintain workplace food safety standards in manufacture 5 6
IMPHS101   Work safely in food manufacture 5 5
Group B - Candidates must take at least four units from this group
IMPFP101   Fillet fish by hand * *
IMPFP102   Process fish by machine * *
IMPFP103   Process fish by hand * *
IMPFP105   Grade fish or shellfish by hand * *
IMPFP107   Intake fish or shellfish * *
IMPFP109   Control fish or shellfish defrosting * *
IMPFP111   Shuck bivalves by hand * *
IMPFP113   Pack and ice fish or shellfish * *
IMPFP115   Grade fish or shellfish by machine * *
IMPFP117   Control the fish or shellfish brining process * *
IMPFP119   Control the dry curing of fish or shellfish * *
IMPFP121   Control the fish or shellfish smoking process * *
IMPFP123   Control the fish or shellfish marinating process * *
IMPFP125   Gut and clean fish by hand * *
IMPFP127   Assemble fish or shellfish products by hand * *
IMPFP129   Extract shellfish meat by hand * *
IMPFP131   Extract shellfish meat by machine * *
IMPFP133   Pack live shellfish for dispatch * *
IMPFP135   Control fish gutting operations * *
IMPFP136   Control fish skinning operations * *
IMPFP137   Use fish or shellfish quality assessment methods * *
IMPFP138   Harvest fish or shellfish for human consumption * *
IMPFP140   Conduct shellfish depuration operations * *
IMPFP142   Control shellfish depuration production * *
IMPPO216   Control enrobing in food and drink operations  6 7
IMPPO201   Operate central control systems in food and drink operations 6 10
IMPPO203   Control manual size reduction in food and drink operations 6 8
IMPPO206   Control weighing in food and drink operations 5 6
IMPPO207   Control mixing in food and drink operations 5 6
IMPPO208   Control heat treatment in food and drink operations 6 8
IMPPO209   Control segregation and integrity in food and drink operations 6 8
IMPPO214   Control forming in food and drink operations  6 8
IMPPO210   Control temperature reduction in food and drink operations 5 6
IMPPO217   Control wrapping and labelling in food and drink operations 6 8
IMPPO215   Control depositing in food and drink operations  6 8
IMPPO230   Control product defrosting in food operations 5 5
IMPPO232   Prepare sauces/marinades by hand in food operations 5 5
IMPFP144   Process fish or shellfish for retail sale * *
IMPFP146   Display fish or shellfish for retail sale * *
IMPQI101   Maintain product quality in food and drink operations 5 5
Group C - Candidates may take up to two units from this group
IMPOM117   Plan and organise your own work activities in  a food business * *
PPL2FOH7   Communicate in a business environment 5 4
IMPSO110   Prepare tools and equipment for use in food and drink operations * *
IMPSO112   Sharpen and maintain cutting tools for use in food and drink operations * *
IMPSO114   Use knives in food and drink operations * *
IMPQI205   Contribute to continuous improvement in food operations 5 6
IMPSO103   Clean in place (CIP) plant and equipment in food and drink operations * *
IMPPO111   Carry out task handover procedures in food and drink operations 6 6
2051   Monitor food hygiene standards using rapid test methods in food and drink operations 5 5
IMPHS104   Lift and handle materials in food manufacture 5 4
IMPHS201   Contribute to environmental safety in food manufacture 5 4
IMPEM107   Contribute to the maintenance of plant and equipment in food manufacture * *
IMPSD108   Store and organise goods and materials in food and drink operations 5 7
IMPSD327   Prepare goods and materials for despatch 5 4
IMPSD201   Supply materials for production in food and drink operations 5 6
IMPSD309   Produce product packs in food and drink operations 5 6
IMPSD312   Pack orders for despatch in food and drink operations  5 7
IMPPO113   Carry out product changeovers in food and drink operations 6 8
IMPPO125   Contribute to problem diagnosis in food and drink operations 6 6
IMPPO127   Contribute to problem resolution in food and drink operations 5 5
IMPPO226   Slice and bag individual products in food operations  5 6
IMPSO108   Control washing and drying machinery in food and drink operations * *
IMPSO101   Carry out hygiene cleaning in food and drink operations * *
IMPQI113   Carry out sampling in food and drink operations 6 6
IMPQI201   Organise and improve work activities in food operations 6 6
IMPQI210   Contribute to the application of improvement techniques  in food operations 5 5
IMPSF119   Contribute to sustainable practice in a food environment 5 4
IMPPO223   Prepare ingredients and store fillings and toppings in food operations 4 6
IMPPO228   Bake off products for sale in food operations 5 6
IMPSD310   Produce individual packs by hand in food and drink operations 5 7
IMPSO409   Display food and drink products in a retail environment 5 5
IMPSO501   Prepare and clear areas for counter/take-away service  4 3
IMPSO503   Provide a counter/take-away service  4 3
IMPSO505   Prepare and clear areas for table/tray service  5 4
IMPSO507   Provide a table/tray service  4 3
IMPSO511   Assemble and process products for food service  5 7
IMPSO407   Maximise sales of food and drink products in a retail environment 6 6
IMPSO405   Sell food and drink products in a retail environment 5 6
Group D - Additional Units (not compulsory)
3287   Principles of fish or shellfish for retail sale 6 6
3288   Principles of marine finfish 6 6
3289   Principles of shellfish, non-marine finfish and marine food products  6 6
3290   Principles of seafood quality science 7 7
3291   Principles of frying fish and chips 6 6
3292   Principles of brining and salting fish or shellfish 6 3
3293   Principles of fish or shellfish quality assessment 6 3
3295   Principles of a specialist seafood sales service  6 3
3285   Principles of fish or shellfish smoking 6 6
3060   Principles of continuous improvement techniques (Kaizen) in a food environment 7 7
3080   Principles of sustainability in a food environment 7 4
3081   Principles of energy efficiency in a food environment 7 4
3082   Principles of waste minimisation in a food environment 7 4
3083   Principles of efficient water usage in a food environment 6 6

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:

- clicking on the Return button for plain, internal units

- closing the tab on your browser for external units (these have the NOS logo in the top right hand corner).

* 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

No

If yes, which units should be omitted?

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

Yes

No

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

 

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


• Two mandatory units from Group A


• Four units from the production/processing sector specific units in Group B


• The remaining two units can be taken from Group B or C


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

 

Do you agree with this proposal?

Yes

No

If No, how would you amend the requirement?