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

Underpinning Knowledge Group D

Title
Principles of controlling bivalve purification processing
Principles of marine finfish
Principles of brining and salting fish/shellfish
Principles of monitoring and assessing risks in food operations
Principles of managing fish and chip operations
Principles of the fishmonger industry
Principles of managing safety in bivalve purification operations
Principles of shellfish, non-marine finfish and marine food products
Principles of freezing methods in food technology
Principles of seafood quality science
Principles of the refrigeration cycle in food technology
Principles of frying fish and chips
Principles of displaying fish/shellfish in a sales environment
Principles of quality in food operations
Principles of sensory assessment in food technology
Principles of fishmonger practice
Principles of canning in food technology
Principles of fish/shellfish smoking
Principles of fish/shellfish quality assessment
Understanding the principles and practice of assessment
The Principles of Food Safety Supervision for Manufacturing
The principles of HACCP management for food manufacturing
Principles of aseptic packaging in food technology
  1. 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.