Aquaculture Quality Supervisor Science & Engineering Technicians

Factors affecting the quality of fish products. For instance, differences between species, impact of the fishing gears and parasite influence on the preservation of quality.

Traceability measures to respond to potential risks that can arise in food and feed, so as to ensure that all food products are safe for humans to eat.

Recommended Books

2 books

Food Traceability and Authenticity

Taylor & Francis Gro…

2021

Guidance Document

F.. VINCENT BLAHA (A.. P…

2023

Process of all marine finfish, crustaceans, molluscs and other forms of aquatic life (including squid, sea turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other …

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1 book

Shellfish Processing and Preservation

Nalan Gökoğlu

2021

Preview

Quality schemes, label rouge, ISO systems, HACCP procedures, bio/organic status, traceability labels.

Recommended Books

1 book

Quality Assurance of Aquatic Foods

G. Jeyasekaran, R. Jeya …

2020

Preview

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Make recommendations for improvements to work activities

Quality assure water by taking into consideration various elements, such as temperature.

Measure water quality: temperature, oxygen, salinity, pH, N2, NO2,NH4, CO2, turbidity, chlorophyll. Monitor microbiological water quality.

Identify risk and apply a risk management process, e.g. hazard analysis and critical control points (HACCP).

Analyse the quality of water by monitoring the state of temperature and oxygen, among other parameters.

Ensure that operations comply with standards for sustainable aquaculture.

Implement traceability systems in respect of different aquatic resources species.

Inspect aquaculture harvesting tools and machinery to ensure that they work properly.

Perform food risks analysis for food safety assurance.

Oversee and inspect slaughtered aquatic organisms to determine whether they are in unadulterated condition and therefore eligible to bear the mark of inspection. Verify that the establishment follows the HIMP …

The processes used to prevent pollution: precautions to pollution of the environment, procedures to counter pollution and associated equipment, and possible measures to protect the environment.

The study of the form or morphology of fish species.

Be familiar with European and National legislation regarding the risk of pollution.

Competent use of English; R351refers to level C1 in the Common European Framework of Reference for Languages (CEFR).

Provide training by using online technologies, adapting the learning materials, using e-learning methods and communicating online. Instruct virtual classrooms.

Analyse the training problems and identify the training requirements of an organisation or individuals, so as to provide them with instruction tailored to their prior mastery, profile, means and problem.

Implement scientific findings for evidence-based practice, integrating research evidence into decision making by forming a focused clinical question in response to a recognised information need, searching for the most appropriate …

Make immediate operating decisions as necessary without reference to others, taking into account the circumstances and any relevant procedures and legislation. Determine alone which option is the best for a …

Provide training and orientation to new team members, or assign this task to an appropriately experienced team member.

Examine the extent of the damage and consequences when an incident causes pollution, and report it to the relevant institution following pollution reporting procedures.

Screen for deformities in live fish including larvae

Master foreign languages to be able to communicate in one or more foreign languages.

Make use of various types of communication channels such as verbal, handwritten, digital and telephonic communication with the purpose of constructing and sharing ideas or information.

Develop and compile training items and resources according to didactical methods and training needs and using specific types of media.

Set goals for personal development and act accordingly. Plan personal development by analysing work experience and establishing areas that need development. Takes part in training sessions considering his/her abilities, possibilities …

Assess the realisation of the training's learning outcomes and goals, the quality of teaching, and give transparent feedback to the trainers and trainees.

Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, production controls, formulas and food safety procedures.