The NOS units provided here are with the kind permission of FDQ Ltd.  NB: other sets of fish and shellfish NOS exist and are used in Wales and Scotland.

Level 3 fish and shellfish NOS (OS, OK and UK units)

Level 3 Fish and Shellfish Industry Skills Occupational Standards Developed over several years by Improve and Seafish, the following 108 units represent the most comprehensive analysis of the occupational skills and knowledge required to perform competently in a wide range of Level 3 fish and shellfish roles.

At the end of this page there is a link to the Level 3 fish and shellfish spreadsheet that you can use to compile your own “pick and mix” listing to suit your business and individual work role needs.

Unit # Level 3 FSIS Title and Hyperlink 
1 Control shellfish depuration processing
2 Understand how to control shellfish depuration processing
3 Monitor oil frying operations
4 Understand how to monitor oil frying operations
5 Monitor the reception and holding of live fish/shellfish
6 Understand how to monitor the reception and holding of live fish/shellfish
7 Monitor fish / shellfish operations
8 Understand how to monitor fish / shellfish operations
9 Manage fish/shellfish operations
10 Understand how to manage fish/shellfish operations
85 Principles of controlling bivalve purification processing
86 Principles of marine finfish product knowledge
87 Principles of brining and salting fish shellfish
89 Principles of managing fish and chip operations
90 Principles of the fishmonger industry
91 Principles of managing safety in bivalve purification operations
92 Principles of shellfish, non-marine finfish and marine food products, product knowledge
94 Principles of seafood quality science
96 Principles of frying fish and chips
97 Principles of displaying fish/shellfish in a sales environment
100 Principles of fishmonger practice
102 Principles of fish shellfish smoking
103 Principles of fish shellfish quality assessment
151  Principles of brining and salting fish-shellfish 
11 Develop test samples in food manufacture
12 Understand how to develop test samples in food manufacture
13 Evaluate and improve production in food manufacture
14 Understand how to evaluate and improve production in food manufacture
15 Understand how to monitor food safety management procedures in operations
16 Carry out process control in food manufacture
17 Understand how to carry out process control in food manufacture
18 Monitor wrapping and labeling of products in food operations
19 Carry out sampling for quality control in food  operations
20 Understand how to carry out sampling for quality control in food  operations
21 Organise the receipt and storage of goods and materials in food operations
22 Understand how to organise the receipt and storage of goods and materials in food operations
23 Monitor and maintain storage conditions in food operations
24 Understand how to monitor and maintain storage conditions in food operations
25 Monitor and maintain storage systems and procedures in food operations
26 Understand how to monitor and maintain storage systems and procedures in food operations
27 Maximise sales in a food retail environment 
28 Understand how to maximise sales in a food retail environment
29 Plan and co-ordinate food services 
30 Understand how to plan and co-ordinate food services
31 Monitor effectiveness of food retail operations 
32 Set up and maintain food retail operations 
33 Understand how to co-ordinate food retail operations
34 Control energy efficiency in food operations
35 Contribute to continuous improvement of food safety in operations
36 Understand how to contribute to continuous improvement of food safety in operations
37 Control and monitor safe supply of raw materials and ingredients in food operations
38 Understand how to control and monitor safe supply of raw materials and ingredients in food operations
39 Diagnose problems in food operations
40 Understand how to diagnose problems in food operations
41 Resolve problems in food operations
42 Understand how to resolve problems in food operations
43 Monitor and control quality of work activities in food operations
44 Monitor and control throughput to achieve targets in food operations
45 Understand how to monitor and control throughput to achieve targets in food operations
46 Promote food safety awareness in food operations
47 Understand how to promote food safety awareness in operations
48 Set up and maintain food service operations
49 Understand how to set up and maintain food service operations
50 Control waste minimisation in food operations
51 Understand how to control waste minimisation in food operations
52 Maintain, promote and improve environmental good practice in food operations
53 Plan production schedules in food manufacture
54 Understand how to plan production schedules in food manufacture
55 Plan resources to meet anticipated demand for products in food operations
56 Monitor and evaluate customer service in food operations
57 Understand how to monitor and evaluate customer service in food operations
58 Carry out testing for quality control in food operations
59 Carry out quality audits in food operations
60 Understand how to carry out quality audits in food operations
61 Control water usage in food operations
62 Understand how to control water usage in food operations
63 Develop product specifications in food manufacture
64 Understand how to develop product specifications in food manufacture
65 Monitor effectiveness of despatch and transport in food operations
66 Understand how to co-ordinate despatch and transport of orders in food operations
67 Set objectives and provide support for team members
68 Monitor and report on production progress in food manufacture
69 Understand how to monitor and report on production progress in food manufacture
70 Monitor and control waste disposal in food operations
71 Understand how to monitor and control waste disposal in food operations
72 Monitor and control the recovery and separation of by-products and waste disposal in food operations
73 Plan, allocate and monitor work of a team
74 Facilitate learning and development in groups
75 Facilitate learning and development for individuals
76 Monitor food safety at critical control points in operations
77 Monitor product quality in food operations
78 Understand how to control product quality in food operations
79 Monitor health, safety and environmental systems in food operations
80 Understand how to monitor health, safety and environmental management systems in food operations
81 Manage organisational change for achieving excellence in food operations
82 Understand how to manage organisational change for achieving excellence in food operations
83 Develop working relationships with colleagues in food operations
84 Understand how to develop working relationships with colleagues in food operations
88 Principles of monitoring and assessing risks in food operations
93 Principles of freezing methods in food technology
95 Principles of the refrigeration cycle in food technology
98 Principles of quality in food operations
99 Principles of sensory assessment in food technology
101 Principles of canning in food technology
104 Understanding the principles and practices of assessment
105 The principles of food safety supervision for manufacturing
106 The Principles of Hazard Analysis and Critical Control Points (HACCP) for food manufacturing
107 Principles of aseptic packaging in food technology

How does the spreadsheet work? 

This spreadsheet can be used to access the various NOS files. 

There are two sheets in the workbook, one for Level 2 units and one for level 3 units.

To view a single unit click on the link in column C.

To sort the units make sure you select entire rows so that all the related data is kept together.

To populate your own column (Cols M to W) enter 1.0000 if the unit is a good match to the role, and 0.001 if it is a poor fit.  This results in the totals for credits etc being made up of good fit units appearing as xxxxx. and poor fit units as .xxxx.

For example a total credit score of 35.0075 means 35 credits from good fit units and 75 credits from poor fit units.  35 credits is probably enough for your apprenticeship.  Good luck! Lee Cooper June 2024