12478 version 2

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Prepare and service a seafood counter for retail

Level / 2
Credits / 15

PurposePeople credited with this unit standard are able to: price and label seafood product; set up a seafood window in a display case; service and respond to customer requirements at a retail seafood counter; and maintain presentation of seafood product in a display area.

Subfield / Seafood
Domain / Seafood Retailing
Status / Registered
Status date / 19 September 2008
Date version published / 19 September 2008
Planned review date / 31 December 2013
Entry information / Open.
Accreditation / Evaluation of documentation by NZQA and industry.
Standard setting body (SSB) / Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference / 0123

This AMAP can be accessed at

Special notes

1Definitions

Company requirements refer to instructions to staff on policy and procedures that are communicated in an oral or written form. These requirements must include legislation and safety requirements and may include but are not limited to, industry codes of practice and standards.

Legislative requirements refer to those requirements that are relevant to company operation and include but are not limited to – Food (Safety) Regulations 2002, Food Hygiene Regulations 1974, Sale of Goods Act 1908, Fair Trading Act 1986, and their subsequent amendments.

2All work practices must meet company safety requirements. The company safety requirements must meet the obligations of the Health and Safety in Employment Act 1992, and subsequent amendments.

Elements and performance criteria

Element 1

Price and label seafood product.

Performance criteria

1.1The retail price is calculated using company pricing formula, and is confirmed as accurate.

Rangemay include but is not limited to – standard formula, promotion pricing.

1.2The price confirmed as being loaded and advertised consistently across all price presentation mechanisms.

Rangemay include but is not limited to – scales, tickets, blackboards, checkout scanners, media advertisements, promotional pricing.

1.3The ticketing and/or price label is displayed in accordance with company requirements.

Rangemay include but is not limited to – correct date/expiry date, species, weight and correct price.

1.4Seafood labels are correct for display and meet regulatory requirements.

Rangemay include but is not limited to – name of species is correct, pre-frozen or thawed, correct price.

Element 2

Set up a seafood window in a display case.

Performance criteria

2.1Seafood product containers are selected to meet company requirements.

2.2The seafood window and layout is completed in accordance with company requirements.

2.3Seafood selected for display meets company requirements.

2.4Temperature and ice is monitored in accordance with company requirements.

2.5Hygiene is maintained in accordance with company requirements.

Element 3

Service and respond to customer requirements at a retail seafood counter.

Performance criteria

3.1Customer service is provided in accordance with company requirements.

3.2Customer requirements are identified as an opportunity to provide seafood product advice that is informative and helpful to the customer.

3.3Seafood product advice is consistent with company requirements for the product.

Rangeadvice may include but is not limited to – handling, texture, flavour, storage, method of preparation for eating;

evidence is required for six seafood products.

3.4Where advice cannot be provided in response to a customer query, an alternative information source is referred to and advice is obtained from the source.

Rangealternative sources may include – other staff, information sheets, recipe cards, company requirements.

3.5Hygiene and personal presentation is maintained in accordance with company requirements.

Element 4

Maintain presentation of seafood product in a display area.

Performance criteria

4.1Seafood product is rotated in accordance with company requirements.

4.2Seafood product temperature checks are carried out, recorded, and actioned, in accordance with company requirements.

4.3Seafood products are separated in accordance with company requirements.

Rangemay include but is not limited to – cooked and raw, shellfish and fish, smoked, frozen and thawed.

Separation may include but is not limited to – dividers, containers, ice, greenery.

4.4The presentation of the seafood product display area is maintained in accordance with company requirements.

4.5Hygiene is maintained in accordance with company requirements.

Please note

Providers must be accredited by NZQA, or an inter-institutional body with delegated authority for quality assurance, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.

Industry Training Organisations must be accredited by NZQA before they can register credits from assessment against unit standards.

Accredited providers and Industry Training Organisations assessing against unit standards must engage with the moderation system that applies to those standards.

Accreditation requirements and an outline of the moderation system that applies to this standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The AMAP also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.

Comments on this unit standard

Please contact the Primary Industry Training if you wish to suggest changes to the content of this unit standard.

 New Zealand Qualifications Authority 2018