This is not the latest approved version of this apprenticeship. View the latest version
This revised version of the Fishmonger apprenticeship standard has been agreed and is available for information only at present. Further details of this and other apprenticeship standards in revision are available in the revisions status report.
This apprenticeship is in revision
Proposal approved
Occupational standard approved
End-point assessment plan approved
Funding approved
This apprenticeship has options. This document is currently showing the following option:
This occupation is found in small, medium, and large employers such as high-street, mobile and supermarket fishmongers, wholesalers, fish merchants and primary fish processors. Fish wholesalers and processors range from multi-national processing businesses supplying fish or fish products to large food outlets, supermarkets, and hotel chains; to smaller fish processors supplying independent or local food businesses. Retailers could include supermarkets, independent retailers, and farm shops.
The broad purpose of the occupation is to supply fish or shellfish products to members of the public, restaurants, hotels, and other businesses. They will understand the range of fish and shellfish, and the techniques needed to hand process, prepare, and provide a variety of fish or shellfish products for customers to buy. In addition to providing a wide selection of fresh seafood, a fishmonger understands the importance of responsible fishing practices and sources their products from reputable suppliers who prioritise sustainable fishing methods. They are up to date on the latest developments in the industry, such as traceability systems, certifications, and ethics.
This is a core and options apprenticeship, with two options and the option taken is dependent on the specialist nature of the employer.
Option 1 - the broad purpose of a retail fishmonger depends on the place of employment. In most retail establishments, they are responsible for receiving and storing fish products in accordance with food safety and health and safety regulations, to maintain the quality of the fish. They will hand prepare fish or shellfish for display and sale to members of the public.
In addition, they may package and price fish items after cutting and preparing them for display.
Option 2 - the broad purpose of a fishmonger in a wholesaler or processer has a more diverse set of tasks. They will process fish or shellfish using a variety of hand tools and equipment. Specialist equipment may be used to break down, debone, cut, and trim fish or shellfish for retail or catering cuts. They will then be processed and/or sold to both domestic and international customers.
In their daily work, an employee in this occupation interacts with a range of stakeholders such as clients or customers, suppliers, enforcement agencies and regulators, and auditors.
An employee in this occupation will be responsible for the cutting, preparing, packaging and presentation of fish or shellfish products to the standards required of the business and specialist needs of commercial customers, complying with all relevant legislation.
Option 1 - in the retail environment, a fishmonger will be responsible for the preparation of fish or shellfish for display and sale to members of the public. They will receive, handle and store fish or shellfish in accordance with food safety and health and safety policies and regulations, maintaining the quality of their stock.
Retail fishmongers will weigh, label and package fish or shellfish as part of the sale, and some fishmongers may also process payments. They will be responsible for maintaining the work area, the retail display, providing customer service, fish, or shellfish preparation, moving and handling product, stock management, providing information to customers and colleagues, cleaning, and raw materials intake. They will have customer service skills and work to meet their requirements.
The working environment for a fishmonger in retail can range from a high street shop to a market stall, mobile fish van or supermarket. The working day is largely controlled by the presence or absence of customers.
Option 2 - a fishmonger in a wholesaler or processer will process fish or shellfish using a variety of hand tools, equipment, and machinery. They will operate and monitor the operation of specialist machinery and equipment such as skinning machines, packaging and weighing equipment for the larger scale processing of fish or shellfish. This ensures that business standards for yield, throughput and quality are met. Ensuring that production flows meet organisational targets is an important part of their role, as is working in accordance with food safety and health and safety regulations and procedures.
They will be responsible for the cutting, preparing, packaging and presentation of fish or shellfish products to the standards required of the business and specialist needs of commercial customers, complying with all relevant legislation.
A fishmonger in wholesaler or processer evaluates any rejected products for reuse or disposal as part of their role. They will work as a team to meet the specific requirements of customers such as hotels, restaurants, retailers, and schools.
In processing plants, fishmongers often work on production lines. In these environments, workers may be exposed to cold temperatures, damp, and loud noise. They may well use high-risk machinery and need to wear full PPE and personal protective clothing (PPC) and observe food safety and health and safety legislation. The working environment for a wholesale fishmonger is fast paced whether they are working in a fish merchant, processor, or similar establishment. The working day is largely controlled by the targets set for production.
In this role an individual may work on their own or in a range of team settings. They work to agreed targets and available resources. They work with high levels of supervision, usually reporting to line managers.
Fishmonger
Seafood operative
| Duty | KSBs |
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Duty 1 Prepare and maintain the workplace, workstation, tools, and equipment, ensuring they meet safe working practices, business, and legal requirements. |
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Duty 2 Prepare for and maintain standards of personal hygiene during fish or shellfish operations. |
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Duty 3 Prepare fish or shellfish to meet customer requirements. |
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Duty 4 Safely move and handle fish or shellfish to maintain cold chain, traceability, quality, and food safety. |
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Duty 5 Provide fish or shellfish product information. |
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Duty 6 Maintain quality of fish or shellfish in storage systems in line with organisational practices, regulation, and legislation. |
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Duty 7 Maintain stock availability, support the fulfilment of orders using organisational systems and procedures. |
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Duty 8 Contribute to business continuous improvement objectives by reducing waste, minimising losses, improving policies and procedures. |
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Duty 9 Contribute to internal and external audits in line with organisational practices, by reporting and/or recording information as required, communicating with colleagues and other stakeholders. |
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Duty 10 Contribute to the health and safety of colleagues, customers, and the working environment by following workplace procedures. |
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Duty 11 Use IT, technology, digital solutions, and appropriate sources of information |
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Duty 12 Contribute to individual or team development activities. |
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Duty 13 Maintain quality of fish or shellfish during preparation and process operations. |
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Duty 14 Receive deliveries and check they meet organisational intake requirements. |
| Duty | KSBs |
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Duty 15 Set up and maintain a display of fish or shellfish for retail sale including labelling and pricing and removing from display at end of day. |
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Duty 16 Process the sale of fish or shellfish in line with company procedures, and policy. |
K8 K12 K14 K23 K28 K29 K30 K31 |
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Duty 17 Contribute to promotional activities to support the success of the business. |
| Duty | KSBs |
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Duty 18 Maintain yield, quality and throughput of fish or shellfish to ensure production flow meets organisational targets. |
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Duty 19 Operate and monitor machinery and equipment. |
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Duty 20 Receive rejected products and assess for reuse, rework, or disposal. |
K1: The development of the modern fish and shellfish industry including its values, culture, traditions.
Back to Duty
K2: The range of commercially available fish and shellfish, harvesting methods, sustainability, and fish stocks.
Back to Duty
K3: The fish and shellfish supply chain.
Back to Duty
K4: Seasonality and supply, and the factors that impact on condition, price, availability, and demand.
Back to Duty
K5: Safe handling and storage of fish and shellfish from intake to sale or despatch.
Back to Duty
K6: The principles of food safety, Hazard Analysis Critical Control Point (HACCP), allergens, and product safety and their responsibilities within their working environment.
Back to Duty
K7: Stock management, product pricing, traceability, and quality assurance.
Back to Duty
K8: The principles of preparing and processing fish and shellfish.
Back to Duty
K9: Preparation, maintenance, and cleaning of the workplace, workstation, tools, and equipment, ensuring they meet business and legal requirements.
Back to Duty
K10: The business aims and objectives and how their work contributes to the success of the business.
Back to Duty
K11: Health and safety and hazards within their working environment.
Back to Duty
K12: Relevant legislation and regulations such as food safety and allergens, environmental and data protection and how they impact on their role.
Back to Duty
K13: Business policy and procedures on recording information such as temperatures, health food marks.
Back to Duty
K14: The operation of IT and digital systems, and the software used in their business.
Back to Duty
K15: The impact of their role in the audit and inspection process.
Back to Duty
K16: The development needs of colleagues and team members.
Back to Duty
K17: The methods used for assessing the quality of fish or shellfish.
Back to Duty
K18: Where to source information on fish and shellfish.
Back to Duty
K19: Guidance on the shelf life of fish and shellfish.
Back to Duty
K20: Communication techniques.
Back to Duty
K21: Resolution of problems within their area of responsibility and escalate where necessary.
Back to Duty
K22: Fish and shellfish species identification.
Back to Duty
K23: How to weigh, pack, and label fish and shellfish.
Back to Duty
K24: The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling.
Back to Duty
K25: Principles of equity, diversity and inclusion in the workplace and their impact on the organisation or team.
Back to Duty
K26: The methods for the processing and disposal of waste material.
Back to Duty
K27: The principles of setting up, maintaining and closing retail displays.
Back to Duty
K28: Methods of communicating with customers, to support and increase sales, and encourage customer loyalty.
Back to Duty
K29: The principles of selling fish and shellfish, profitability and how to maximise sales.
Back to Duty
K30: The counter sales environment such as completing the sale, providing information on cooking methods, cash administration and the counter display.
Back to Duty
K31: The customer profile of the business and typical customers’ purchasing habits.
Back to Duty
K32: The organisation’s customer complaints procedure.
Back to Duty
K33: Organisation targets for production flow, throughput, quality, and yield and how to achieve them while processing fish or shellfish.
Back to Duty
K34: The assessment of the suitability of returned or rejected products for reuse, rework, or disposal.
Back to Duty
K35: The parameters of customer and production specifications.
Back to Duty
K36: The volume and pace of fish processing required to meet targets.
Back to Duty
S1: Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination.
Back to Duty
S2: Hand process fish including filleting, skinning (fillets), and portioning.
Back to Duty
S3: Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves.
Back to Duty
S4: Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish.
Back to Duty
S5: Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements.
Back to Duty
S6: Complete the processing of fish or shellfish, including weighing, packing, and labelling.
Back to Duty
S7: Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace.
Back to Duty
S8: Work safely and hygienically.
Back to Duty
S9: Handle complaints and resolve problems appropriate to business policy and procedures.
Back to Duty
S10: Communicate with customers or colleagues.
Back to Duty
S11: Process and dispose of waste material, rework or repurpose material.
Back to Duty
S12: Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM).
Back to Duty
S13: Identify fish and shellfish species.
Back to Duty
S14: Display fish or shellfish for retail sale.
Back to Duty
S15: Sell fish or shellfish by interpreting, confirming and satisfying customer needs, through upselling, link selling and promotions.
Back to Duty
S16: Complete payment process relevant to the business.
Back to Duty
S17: Assess the suitability of returned or rejected product for reuse, rework, or disposal.
Back to Duty
S18: Achieve organisational targets for production flow, throughput, quality and yield.
Back to Duty
S19: Adhere to production specifications and targets.
Back to Duty
B1: Operates professionally with integrity and confidentiality.
Back to Duty
B2: Works collaboratively and shares knowledge with colleagues and stakeholders.
Back to Duty
B3: Has accountability and takes responsibility and ownership of their tasks and workload.
Back to Duty
B4: Seeks learning opportunities and continuous professional development.
Back to Duty
B5: Works flexibly and adapts to circumstances.
Back to Duty
English and maths qualifications form a mandatory part of all apprenticeships and must be completed before an apprentice can pass through gateway. The requirements are detailed in the current version of the apprenticeship funding rules.
This standard aligns with the following professional recognition:
This document explains the requirements for end-point assessment (EPA) for the fishmonger apprenticeship. End-point assessment organisations (EPAOs) must follow this when designing and delivering the EPA.
Fishmonger apprentices, their employers and training providers should read this document.
This is a core and options apprenticeship. An apprentice must be trained and assessed against the core and one option. The options are:
A full-time fishmonger apprentice typically spends 18 months on-programme. The apprentice must spend at least 12 months on-programme and complete the required amount of off-the-job training in line with the apprenticeship funding rules.
The EPA should be completed within an EPA period lasting typically 3 months.
The apprentice must complete their training and meet the gateway requirements before starting their EPA. The EPA will assess occupational competence.
An approved EPAO must conduct the EPA for this apprenticeship. Employers must work with the training provider to select an approved EPAO from the apprenticeship providers and assessment register (APAR).
This EPA has 2 assessment methods.
The grades available for each assessment method are below.
Assessment method 1 - observation with questioning:
Assessment method 2 - interview underpinned by a portfolio of evidence:
The result from each assessment method is combined to decide the overall apprenticeship grade. The following grades are available for the apprenticeship:
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On-programme - typically 18 months
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The apprentice must:
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End-point assessment gateway
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The apprentice’s employer must be content that the apprentice is occupationally competent. The apprentice must:
For the interview underpinned by a portfolio of evidence, the apprentice must submit a portfolio of evidence.
Gateway evidence must be submitted to the EPAO, along with any organisation specific policies and procedures requested by the EPAO. |
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End-point assessment - typically 3 months
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The grades available for each assessment method are below
Observation with questioning:
Interview underpinned by a portfolio of evidence:
Overall EPA and apprenticeship can be graded:
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Professional recognition
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This apprenticeship aligns with:
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The EPA is taken in the EPA period. The EPA period starts when the EPAO confirms the gateway requirements have been met and is typically 3 months.
The EPAO should confirm the gateway requirements have been met and start the EPA as quickly as possible.
The apprentice’s employer must be content that the apprentice is occupationally competent. That is, they are deemed to be working at or above the level set out in the apprenticeship standard and ready to undertake the EPA. The employer may take advice from the apprentice's training provider, but the employer must make the decision. The apprentice will then enter the gateway.
The apprentice must meet the gateway requirements before starting their EPA.
They must:
Portfolio of evidence requirements:
The apprentice must compile a portfolio of evidence during the on-programme period of the apprenticeship. It should only contain evidence related to the KSBs that will be assessed by the interview. It will typically contain 18 discrete pieces of evidence. Evidence must be mapped against the KSBs. Evidence may be used to demonstrate more than one KSB; a qualitative as opposed to quantitative approach is suggested.
Evidence sources may include:
This is not a definitive list; other evidence sources can be included.
The portfolio of evidence should not include reflective accounts or any methods of self-assessment. Any employer contributions should focus on direct observation of performance, for example, witness statements, rather than opinions. The evidence provided should be valid and attributable to the apprentice; the portfolio of evidence should contain a statement from the employer and apprentice confirming this.
The EPAO should not assess the portfolio of evidence directly as it underpins the interview. The independent assessor should review the portfolio of evidence to prepare questions for the interview. They are not required to provide feedback after this review.
Gateway evidence must be submitted to the EPAO, along with any organisation specific policies and procedures requested by the EPAO.
The assessment methods can be delivered in any order.
The result of one assessment method does not need to be known before starting the next.
In the observation with questions, an independent assessor observes the apprentice in their workplace and asks questions. The apprentice completes their day-to-day duties under normal working conditions. Simulation is not allowed. It gives the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method.
This assessment method is being used because:
The observation with questioning must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.
An independent assessor must conduct and assess the observation with questioning.
The independent assessor must only observe one apprentice at a time to ensure quality and rigour. They must be as unobtrusive as possible.
The EPAO must give the apprentice 2 weeks' notice of the observation with questions.
The observation must take 3 hours and 30 minutes.
The independent assessor can increase the time of the observation with questions by up to 10%. This time is to allow the apprentice to complete a task or respond to a question if necessary.
The observation may be split into discrete sections held on the same working day.
The EPAO must manage invigilation of the apprentice during the assessment, to maintain security of the EPA, in line with their malpractice policy. This includes breaks and moving between locations.
The independent assessor must explain to the apprentice the format and timescales of the observation with questions before it starts. This does not count towards the assessment time.
The independent assessor should observe or ask questions on the following during the observation:
Core activities:
Option 1 - Retail and instore fishmonger, activities to observe or ask questions on:
For this option, individuals and independent assessors can use the fish or shellfish product that is available on the day.
Option 2 - Wholesale or process fishmonger, activities to observe or ask questions on:
For this option, individuals and independent assessors can focus on the fish or shellfish product relevant to the employer. The EPAO needs to ‘elect’ a maximum of two tasks from across the wholesale or processing activity so the apprentice will have the opportunity to demonstrate the KSBs across their range of activities The EPAO will notify the apprentice and their employer of the wholesale or processing activities to be assessed at the two weeks notification stage.
These activities provide the apprentice with the opportunity to demonstrate the KSBs mapped to this assessment method.
The independent assessor must ask questions.
The purpose of the questions is:
Questions must be asked after the observation in a quiet place or room. The total duration of the observation assessment method is 3 hours and 30 minutes and the time for questioning is included in the overall assessment time. The total time for the observation element is 3 hours. The time allocated for questioning is 30 minutes. The independent assessor must ask at least 6 questions. Follow-up questions are allowed where clarification is required. The independent assessor must create their own questions in line with the EPAO’s training.
The independent assessor must make the grading decision. The independent assessor must assess the observation and responses to questions holistically when deciding the grade.
The independent assessor must keep accurate records of the assessment. They must record:
The observation with questioning must take place in the apprentice’s normal place of work for example, their employer’s premises or a customer’s premises. Equipment and resources needed for the observation must be provided by the employer and be in good and safe working condition.
The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO must maintain the security and confidentiality of EPA materials when consulting with employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.
The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.
The EPAO must produce the following materials to support the observation with questioning:
The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation and moderation.
In the interview, an independent assessor asks the apprentice questions. It gives the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method.
The apprentice can refer to and illustrate their answers with evidence from their portfolio of evidence.
This assessment method is being used because:
The interview must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.
An independent assessor must conduct and assess the interview.
The EPAO must give an apprentice 2 weeks' notice of the interview.
The independent assessor must have at least 2 weeks to review the supporting documentation.
The apprentice must have access to their portfolio of evidence during the interview.
The apprentice can refer to and illustrate their answers with evidence from their portfolio of evidence however, the portfolio of evidence is not directly assessed.
The interview must last for 60 minutes. The independent assessor can increase the time of the interview by up to 10%. This time is to allow the apprentice to respond to a question if necessary.
The independent assessor must ask at least 6 questions. The independent assessor must use the questions from the EPAO’s question bank or create their own questions in line with the EPAO’s training. Follow-up questions are allowed where clarification is required.
The apprentice may choose to end the assessment method early. The apprentice must be confident they have demonstrated competence against the assessment requirements for the assessment method. The independent assessor or EPAO must ensure the apprentice is fully aware of all assessment requirements. The independent assessor or EPAO cannot suggest or choose to end the assessment methods early, unless in an emergency. The EPAO is responsible for ensuring the apprentice understands the implications of ending an assessment early if they choose to do so. The independent assessor may suggest the assessment continues. The independent assessor must document the apprentice’s request to end the assessment early.
The independent assessor must make the grading decision.
The independent assessor must keep accurate records of the assessment. They must record:
The interview must take place in a suitable venue selected by the EPAO for example, the EPAO’s or employer’s premises.
The interview can be conducted by video conferencing. The EPAO must have processes in place to verify the identity of the apprentice and ensure the apprentice is not being aided.
The interview should take place in a quiet room, free from distractions and influence.
The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO must maintain the security and confidentiality of EPA materials when consulting with employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.
The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.
The EPAO must ensure that the apprentice has a different set of questions in the case of re-sits or re-takes.
The EPAO must produce the following materials to support the interview underpinned by a portfolio of evidence:
The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation and moderation.
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Theme
KSBs
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Pass
Apprentices must demonstrate all of the pass descriptors for the core and their option
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Distinction
Apprentices must demonstrate all of the pass descriptors and all of the distinction descriptors for the core and their option
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(Core) Fishmonger principles and practices
K5 K8 K9 K17 K19 K22 S1 S5 S8 S13 |
Demonstrates how they work safely and hygienically to meet business and legal requirements, preparing, maintaining, and cleaning workplace, workstation, tools, and equipment while adhering to requirements and the safe handling and storage of fish and shellfish from receipt to sale or despatch. (K5, K9, S1, S5, S8) Identifies fish and shellfish species, and uses their knowledge of shelf life to assess their quality, whilst following the appropriate principles for their preparation and processing. (K8, K17, K19, K22, S13)
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Justifies their methods and decisions when assessing the quality of the fish or shellfish and how they follow guidance on shelf life. (K17, K19) |
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(Core) Fish or shellfish processing and preparation
K14 K23 S2 S3 S4 S6 B3 |
Demonstrates the safe use of tools and equipment to hand process fish and prepare a range of specialised fish or shellfish products. (S2, S3, S4) Prioritises the ownership and accountability of tasks to complete the processing of fish or shellfish, and demonstrates the use of digital systems when weighing, packing, and labelling. (K14, K23, S6, B3)
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Justifies their approach to the weighing, processing, packing and labelling of fish of and shellfish explains the impact if this is not done correctly. (K23, S6) |
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(Core) Customer service and stakeholders
K20 S10 B1 B2 B5 |
Shows how they communicate and operate professionally with customers and demonstrates how they use them to collaborate with and meet customer and stakeholder requirements adapting to circumstances as required. (K20, S10, B1, B2, B5) |
None |
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(Core) Organisation and business
K26 S11 |
Processes and disposes of waste material, reworking or repurposing materials where possible. (K26, S11) |
None |
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(Retail and instore fishmonger) Customer service and stakeholders
K27 K28 K29 K30 S14 S15 S16 |
Describes the counter sales environment and demonstrates how to set up and close fish counter displays and the preparation, production and display of fish products and value-added products to stakeholders’ specifications. (K27, K30, S14) Demonstrates methods of communicating with customers which aim to support and increase sales and encourage loyalty before and during the payment process. (K28, S16) Interprets, confirms, and satisfies customer needs through upselling, link selling or promotions to maximise sales and profitability. (K29, S15)
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Evaluates their approach to interpreting customer needs and how they have used upselling, link selling and promotions has maximised sales. (K29, S15) |
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(Wholesale or processing fishmonger) Organisation and business
K34 K35 S17 S19 |
Explains the parameters of customer and product specifications and shows how they adhere to them during fish processing and preparation including the assessment of the quality of returned products for reuse, rework, or disposal. (K34, K35, S17, S19) |
Details customer and product specifications and explains what happens if these are not met during fish processing. (K35, S19) |
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Theme
KSBs
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Pass
Apprentices must demonstrate all of the pass descriptors
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Distinction
Apprentices must demonstrate all of the pass descriptors and all of the distinction descriptors
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(Core) Fishmonger principles and practices
K1 K2 K3 K4 S12 |
Outlines the development of the fish sector and how practices have evolved. (K1) Describes the range of fish and shellfish, their harvesting methods and sustainability of stock and how they assess the quality of them. (K2, S12) Details the fish and shellfish supply chain and the factors that impact on seasonality, supply, price, and availability. (K3, K4)
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None |
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(Core) Organisation and business
K6 K7 K10 K11 K12 K13 K15 K18 K21 K24 S9 |
Explains how their work contributes to the success of business aims and objectives and outlines the approach adopted to sustainability and carbon footprint. (K10, K24) Describes the impact of their role in the audit and inspection process. (K15) Explains where to source information on fish and shellfish. (K18) Describes stock management product pricing, traceability, and quality assurance. (K7) Outlines the health and safety hazards within their working environment and the business policy and procedures for recording information. (K11, K13) Explains how they handle complaints and resolve problems within their area of responsibility, escalating when appropriate, in line with organisational policies and procedures. (K21, S9) Explains the relevant principles, legislation, and regulations in relation to food safety, allergens and product safety and their responsibilities and the impact it has on their role within the working environment. (K6, K12)
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Details the impact of their role in the audit and inspection process and the impact on the business if they failed an element of the process. (K15) |
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(Core) Working with a team
K16 K25 S7 B4 |
Explains how they collaborate with others to identify learning needs, seek learning opportunities and continuous professional development which supports the working environment. (K16, B4) Demonstrates how they apply the principles of equity, diversity and inclusion in the workplace when supporting the development needs of others. (K25, S7)
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None |
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(Retail and instore fishmonger) Customer service and stakeholders
K31 K32 |
Describes the customer profile of the business and their purchasing habits. (K31) Describes the organisation's customer complaints procedure. (K32)
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None |
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(Wholesale or processing fishmonger) Organisation and business
K33 K36 S18 |
Describes how they achieve the required volume and pace of fish or shellfish processing to meet organisational targets for production flow, throughput, quality, and yield. (K33, K36, S18) |
None |
Performance in the EPA determines the overall grade of:
An independent assessor must individually grade the observation with questioning and interview underpinned by a portfolio of evidence in line with this EPA plan.
The EPAO must combine the individual assessment method grades to determine the overall EPA grade.
If the apprentice fails one assessment method or more, they will be awarded an overall fail.
To achieve an overall pass, the apprentice must achieve at least a pass in all the assessment methods. To achieve an overall EPA distinction, the apprentice must achieve a distinction in two of the assessment methods (observation with questioning, and the interview underpinned by a portfolio of evidence) and a pass in the knowledge test.
Grades from individual assessment methods must be combined in the following way to determine the grade of the EPA overall.
| Observation with questioning | Interview underpinned by a portfolio of evidence | Overall Grading |
|---|---|---|
| Fail | Fail | Fail |
| Pass | Fail | Fail |
| Fail | Pass | Fail |
| Pass | Pass | Pass |
| Pass | Distinction | Pass |
| Distinction | Pass | Pass |
| Distinction | Distinction | Distinction |
If the apprentice fails one assessment method or more, they can take a re-sit or a re-take at their employer’s discretion. The apprentice’s employer needs to agree that a re-sit or re-take is appropriate. A re-sit does not need further learning, whereas a re-take does. The apprentice should have a supportive action plan to prepare for a re-sit or a re-take.
The employer and the EPAO should agree the timescale for a re-sit or re-take. A re-sit is typically taken within 2 months of the EPA outcome notification. The timescale for a re-take is dependent on how much re-training is required and is typically taken within 3 months of the EPA outcome notification.
Failed assessment methods must be re-sat or re-taken within a 6-month period from the EPA outcome notification, otherwise the entire EPA will need to be re-sat or re-taken in full.
Re-sits and re-takes are not offered to an apprentice wishing to move from pass to a higher grade.
The apprentice will get a maximum EPA grade of if pass they need to re-sit or re-take one or more assessment methods, unless the EPAO determines there are exceptional circumstances.
| Roles | Responsibilities |
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Apprentice |
As a minimum, the apprentice should:
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Employer |
As a minimum, the apprentice's employer must:
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EPAO |
As a minimum, the EPAO must:
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Independent assessor |
As a minimum, an independent assessor must:
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Training provider |
As a minimum, the training provider must:
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The EPAO must have reasonable adjustments arrangements for the EPA.
This should include:
Adjustments must maintain the validity, reliability and integrity of the EPA as outlined in this EPA plan.
Special considerations
The EPAO must have special consideration arrangements for the EPA.
This should include:
Special considerations must maintain the validity, reliability and integrity of the EPA as outlined in this EPA plan.
Internal quality assurance refers to the strategies, policies and procedures that an EPAO must have in place to ensure valid, consistent and reliable EPA decisions.
EPAOs for this EPA must adhere to the requirements within the roles and responsibilities table.
They must also appoint independent assessors who:
Affordability of the EPA will be aided by using at least some of the following:
This apprenticeship aligns with:
| Knowledge | Assessment methods |
|---|---|
|
K1: Core.
The development of the modern fish and shellfish industry including its values, culture, traditions. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K2: Core.
The range of commercially available fish and shellfish, harvesting methods, sustainability, and fish stocks. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K3: Core.
The fish and shellfish supply chain. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K4: Core.
Seasonality and supply, and the factors that impact on condition, price, availability, and demand. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K5: Core.
Safe handling and storage of fish and shellfish from intake to sale or despatch. Back to Grading |
Observation with questioning |
|
K6: Core.
The principles of food safety, Hazard Analysis Critical Control Point (HACCP), allergens, and product safety and their responsibilities within their working environment. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K7: Core.
Stock management, product pricing, traceability, and quality assurance. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K8: Core.
The principles of preparing and processing fish and shellfish. Back to Grading |
Observation with questioning |
|
K9: Core.
Preparation, maintenance, and cleaning of the workplace, workstation, tools, and equipment, ensuring they meet business and legal requirements. Back to Grading |
Observation with questioning |
|
K10: Core.
The business aims and objectives and how their work contributes to the success of the business. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K11: Core.
Health and safety and hazards within their working environment. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K12: Core.
Relevant legislation and regulations such as food safety and allergens, environmental and data protection and how they impact on their role. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K13: Core.
Business policy and procedures on recording information such as temperatures, health food marks. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K14: Core.
The operation of IT and digital systems, and the software used in their business. Back to Grading |
Observation with questioning |
|
K15: Core.
The impact of their role in the audit and inspection process. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K16: Core.
The development needs of colleagues and team members. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K17: Core.
The methods used for assessing the quality of fish or shellfish. Back to Grading |
Observation with questioning |
|
K18: Core.
Where to source information on fish and shellfish. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K19: Core.
Guidance on the shelf life of fish and shellfish. Back to Grading |
Observation with questioning |
|
K20: Core.
Communication techniques. Back to Grading |
Observation with questioning |
|
K21: Core.
Resolution of problems within their area of responsibility and escalate where necessary. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K22: Core.
Fish and shellfish species identification. Back to Grading |
Observation with questioning |
|
K23: Core.
How to weigh, pack, and label fish and shellfish. Back to Grading |
Observation with questioning |
|
K24: Core.
The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K25: Core.
Principles of equity, diversity and inclusion in the workplace and their impact on the organisation or team. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K26: Core.
The methods for the processing and disposal of waste material. Back to Grading |
Observation with questioning |
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K27: Retail and instore fishmonger.
The principles of setting up, maintaining and closing retail displays. Back to Grading |
Observation with questioning |
|
K28: Retail and instore fishmonger.
Methods of communicating with customers, to support and increase sales, and encourage customer loyalty. Back to Grading |
Observation with questioning |
|
K29: Retail and instore fishmonger.
The principles of selling fish and shellfish, profitability and how to maximise sales. Back to Grading |
Observation with questioning |
|
K30: Retail and instore fishmonger.
The counter sales environment such as completing the sale, providing information on cooking methods, cash administration and the counter display. Back to Grading |
Observation with questioning |
|
K31: Retail and instore fishmonger.
The customer profile of the business and typical customers’ purchasing habits. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K32: Retail and instore fishmonger.
The organisation’s customer complaints procedure. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K33: Wholesale or processing fishmonger.
Organisation targets for production flow, throughput, quality, and yield and how to achieve them while processing fish or shellfish. Back to Grading |
Interview underpinned by a portfolio of evidence |
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K34: Wholesale or processing fishmonger.
The assessment of the suitability of returned or rejected products for reuse, rework, or disposal. Back to Grading |
Observation with questioning |
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K35: Wholesale or processing fishmonger.
The parameters of customer and production specifications. Back to Grading |
Observation with questioning |
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K36: Wholesale or processing fishmonger.
The volume and pace of fish processing required to meet targets. Back to Grading |
Interview underpinned by a portfolio of evidence |
| Skill | Assessment methods |
|---|---|
|
S1: Core.
Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination. Back to Grading |
Observation with questioning |
|
S2: Core.
Hand process fish including filleting, skinning (fillets), and portioning. Back to Grading |
Observation with questioning |
|
S3: Core.
Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves. Back to Grading |
Observation with questioning |
|
S4: Core.
Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish. Back to Grading |
Observation with questioning |
|
S5: Core.
Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements. Back to Grading |
Observation with questioning |
|
S6: Core.
Complete the processing of fish or shellfish, including weighing, packing, and labelling. Back to Grading |
Observation with questioning |
|
S7: Core.
Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
S8: Core.
Work safely and hygienically. Back to Grading |
Observation with questioning |
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S9: Core.
Handle complaints and resolve problems appropriate to business policy and procedures. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
S10: Core.
Communicate with customers or colleagues. Back to Grading |
Observation with questioning |
|
S11: Core.
Process and dispose of waste material, rework or repurpose material. Back to Grading |
Observation with questioning |
|
S12: Core.
Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM). Back to Grading |
Interview underpinned by a portfolio of evidence |
|
S13: Core.
Identify fish and shellfish species. Back to Grading |
Observation with questioning |
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S14: Retail and instore fishmonger.
Display fish or shellfish for retail sale. Back to Grading |
Observation with questioning |
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S15: Retail and instore fishmonger.
Sell fish or shellfish by interpreting, confirming and satisfying customer needs, through upselling, link selling and promotions. Back to Grading |
Observation with questioning |
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S16: Retail and instore fishmonger.
Complete payment process relevant to the business. Back to Grading |
Observation with questioning |
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S17: Wholesale or processing fishmonger.
Assess the suitability of returned or rejected product for reuse, rework, or disposal. Back to Grading |
Observation with questioning |
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S18: Wholesale or processing fishmonger.
Achieve organisational targets for production flow, throughput, quality and yield. Back to Grading |
Interview underpinned by a portfolio of evidence |
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S19: Wholesale or processing fishmonger.
Adhere to production specifications and targets. Back to Grading |
Observation with questioning |
| Behaviour | Assessment methods |
|---|---|
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B1: Core.
Operates professionally with integrity and confidentiality. Back to Grading |
Observation with questioning |
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B2: Core.
Works collaboratively and shares knowledge with colleagues and stakeholders. Back to Grading |
Observation with questioning |
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B3: Core.
Has accountability and takes responsibility and ownership of their tasks and workload. Back to Grading |
Observation with questioning |
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B4: Core.
Seeks learning opportunities and continuous professional development. Back to Grading |
Interview underpinned by a portfolio of evidence |
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B5: Core.
Works flexibly and adapts to circumstances. Back to Grading |
Observation with questioning |
| KSBS GROUPED BY THEME | Knowledge | Skills | Behaviour |
|---|---|---|---|
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(Core) Fishmonger principles and practices
K5 K8 K9 K17 K19 K22 S1 S5 S8 S13 |
Safe handling and storage of fish and shellfish from intake to sale or despatch. (K5) The principles of preparing and processing fish and shellfish. (K8) Preparation, maintenance, and cleaning of the workplace, workstation, tools, and equipment, ensuring they meet business and legal requirements. (K9) The methods used for assessing the quality of fish or shellfish. (K17) Guidance on the shelf life of fish and shellfish. (K19) Fish and shellfish species identification. (K22) |
Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination. (S1) Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements. (S5) Work safely and hygienically. (S8) Identify fish and shellfish species. (S13) |
None |
|
(Core) Fish or shellfish processing and preparation
K14 K23 S2 S3 S4 S6 B3 |
The operation of IT and digital systems, and the software used in their business. (K14) How to weigh, pack, and label fish and shellfish. (K23) |
Hand process fish including filleting, skinning (fillets), and portioning. (S2) Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves. (S3) Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish. (S4) Complete the processing of fish or shellfish, including weighing, packing, and labelling. (S6) |
Has accountability and takes responsibility and ownership of their tasks and workload. (B3) |
|
(Core) Customer service and stakeholders
K20 S10 B1 B2 B5 |
Communication techniques. (K20) |
Communicate with customers or colleagues. (S10) |
Operates professionally with integrity and confidentiality. (B1) Works collaboratively and shares knowledge with colleagues and stakeholders. (B2) Works flexibly and adapts to circumstances. (B5) |
|
(Core) Organisation and business
K26 S11 |
The methods for the processing and disposal of waste material. (K26) |
Process and dispose of waste material, rework or repurpose material. (S11) |
None |
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(Retail and instore fishmonger) Customer service and stakeholders
K27 K28 K29 K30 S14 S15 S16 |
The principles of setting up, maintaining and closing retail displays. (K27) Methods of communicating with customers, to support and increase sales, and encourage customer loyalty. (K28) The principles of selling fish and shellfish, profitability and how to maximise sales. (K29) The counter sales environment such as completing the sale, providing information on cooking methods, cash administration and the counter display. (K30) |
Display fish or shellfish for retail sale. (S14) Sell fish or shellfish by interpreting, confirming and satisfying customer needs, through upselling, link selling and promotions. (S15) Complete payment process relevant to the business. (S16) |
None |
|
(Wholesale or processing fishmonger) Organisation and business
K34 K35 S17 S19 |
The assessment of the suitability of returned or rejected products for reuse, rework, or disposal. (K34) The parameters of customer and production specifications. (K35) |
Assess the suitability of returned or rejected product for reuse, rework, or disposal. (S17) Adhere to production specifications and targets. (S19) |
None |
| KSBS GROUPED BY THEME | Knowledge | Skills | Behaviour |
|---|---|---|---|
|
(Core) Fishmonger principles and practices
K1 K2 K3 K4 S12 |
The development of the modern fish and shellfish industry including its values, culture, traditions. (K1) The range of commercially available fish and shellfish, harvesting methods, sustainability, and fish stocks. (K2) The fish and shellfish supply chain. (K3) Seasonality and supply, and the factors that impact on condition, price, availability, and demand. (K4) |
Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM). (S12) |
None |
|
(Core) Organisation and business
K6 K7 K10 K11 K12 K13 K15 K18 K21 K24 S9 |
The principles of food safety, Hazard Analysis Critical Control Point (HACCP), allergens, and product safety and their responsibilities within their working environment. (K6) Stock management, product pricing, traceability, and quality assurance. (K7) The business aims and objectives and how their work contributes to the success of the business. (K10) Health and safety and hazards within their working environment. (K11) Relevant legislation and regulations such as food safety and allergens, environmental and data protection and how they impact on their role. (K12) Business policy and procedures on recording information such as temperatures, health food marks. (K13) The impact of their role in the audit and inspection process. (K15) Where to source information on fish and shellfish. (K18) Resolution of problems within their area of responsibility and escalate where necessary. (K21) The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling. (K24) |
Handle complaints and resolve problems appropriate to business policy and procedures. (S9) |
None |
|
(Core) Working with a team
K16 K25 S7 B4 |
The development needs of colleagues and team members. (K16) Principles of equity, diversity and inclusion in the workplace and their impact on the organisation or team. (K25) |
Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace. (S7) |
Seeks learning opportunities and continuous professional development. (B4) |
|
(Retail and instore fishmonger) Customer service and stakeholders
K31 K32 |
The customer profile of the business and typical customers’ purchasing habits. (K31) The organisation’s customer complaints procedure. (K32) |
None |
None |
|
(Wholesale or processing fishmonger) Organisation and business
K33 K36 S18 |
Organisation targets for production flow, throughput, quality, and yield and how to achieve them while processing fish or shellfish. (K33) The volume and pace of fish processing required to meet targets. (K36) |
Achieve organisational targets for production flow, throughput, quality and yield. (S18) |
None |
| Version | Change detail | Earliest start date | Latest start date | Latest end date |
|---|---|---|---|---|
| Revised version awaiting implementation | Not set | Not set | Not set | |
| 1.0 | Approved for delivery | 16/05/2017 | Not set | Not set |
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