Non-Seafood
167 v6
Practise food safety methods in a food business
Level 2, Credit 4
Assessors interested in assessing this unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for a hard copy, as it is a non-seafood unit standard and contains different moderating requirements
497 v7
Demonstrate knowledge of workplace health and safety requirements
Level 1, Credit 3
21332 v2
Demonstrate basic knowledge of establishing improvements in a manufacturing environment
Level 3, Credit 2
21333 v2
Demonstrate basic knowledge of workflow management in a manufacturing environment
Level 3, Credit 4
21501 v3
Apply competitive manufacturing practices in a competitive manufacturing organisation
Level 2, Credit 5
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21502 v3
Sustain process improvements in a competitive manufacturing organisation
Level 3, Credit 3
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21503 v3
Manage the impact of change on own work in a competitive manufacturing organisation
Level 3, Credit 3
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21504 v3
Apply quick changeover procedures in a competitive manufacturing organisation
Level 2, Credit 5
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21505 v3
Apply Just in Time (JIT) procedures in a competitive manufacturing organisation
Level 2, Credit 5
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21506 v3
Apply cost factors to work practices in a competitive manufacturing organisation
Level 2, Credit 5
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21507 v3
Interpret product costs in a competitive manufacturing organisation
Level 3, Credit 5
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21508 v3
Apply 5S procedures in a competitive manufacturing organisation
Level 3, Credit 5
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21509 v 3
Monitor process capability using three or six sigma in a competitive manufacturing organisation
Level 3, Credit 10
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21510 v3
Complete quality control tests and record results in a competitive manufacturing organisation
Level 3, Credit 5
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21515 v3
Undertake root cause analysis in a competitive manufacturing organisation
Level 3, Credit 5
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21516 v3
Contribute to a proactive maintenance strategy in a competitive manufacturing organisation
Level 3, Credit 5
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21517 v3
Implement a competitive manufacturing system in a competitive manufacturing organisation
Level 4, Credit 10
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21518 v3
Ensure process improvements are sustained in a competitive manufacturing organisation
Level 4, Credit 8
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21519 v3
Lead change in a competitive manufacturing organisation
Level 5, Credit 8
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements
21521 v3
Improve cost factors in work practices in a competitive manufacturing organisation
Level 4, Credit 5
Assessors interested in assessing this CMI unit standard will need to contact the Seafood ITO at admin@seafood.co.nz for an electronic copy, as it is a non-seafood unit standard and contains different moderating requirements