Level 3 fish and shellfish NOS

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Level 3 fish and shellfish NOS

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 National Occupational Standards

Level 3 Fish and Shellfish Industry Skills Occupational Standards have been 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.

These units are split up into occupational skills, occupational knowledge and understanding knowledge,

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