National Occupational Standards in Seafood Retail

The new (2010) fish and shellfish occupational standards represent a significant leap forward for the seafood processing and retail sectors, perhaps the most important development in 20 years.

The new standards are driving forward qualifications, apprenticeships and the development of new training programmes and learning materials.

Based around the Improve Ltd's model for Proficiency Qualifications (IPQs) there are now more than 60 units of knowledge and skills in fish and shellfish processing, retailing, frying and bivalve purification. Most of these units are at Level 2, but a significant number of new knowledge units are at Level 3.

These occupational standards form the basis of:

•    Level 2 Fish and Shellfish Proficiency Awards, Certificates and Diplomas;
•    Fish and Shellfish Intermediate Aprrenticeships;
•    Level 3 Improve Vocational Qualifications (IVQs) in
     (a) Fish and Shellfish Product Knowledge;
     (b) Fish and Shellfish Smoking;
     (c) Quality Assessment;
     (d) Fishmonger Skills.

As the Improve Flexible Model is not available in Scotland, the framework for qualifications in Scotland is different with a single Seafood Processing Skills Scottish Vocational Qualification (SVQ) available at Level 2 with the corresponding Scottish Apprenticeship.