Fish Canning Operator Stationary Plant & Machine Operators

Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

Recommended Books

5 books

Essentials of Thermal Processing

Gary Tucker, Susan Feath…

2021

Preview

Preserving Food the Smart Way

Ambar Achari

2025

Preview

Handbook on Fish Processing and Preservation

Rabinarayan Mishra

2021

Preview

Handbook of Research on Food Processing and Preservation Technologies

Megh R. Goyal, Preeti Bi…

2021

Handbook of Research on Food Processing and Preservation Technologies : Volume 3

Preeti Birwal, Megh R. G…

2021

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Recommended Books

2 books

The Preservation of Fishery Products for Food

Charles Hugh Stevenson

2023

Preserving Food

Dion Rosser

2021

Steps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end …

Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

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).

Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.

Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

Check products for quality on the production line and remove defective items before and after packaging.

Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors …

Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half …

Maintenance of the cutting equipment (knives, cutters, and other elements).

Identify differences between colours, such as shades of colour.

Place and classify fish products for proper conservation. Maintain suitable conditions for the conservation of fishery products.

Tolerate strong smells expelled by the goods being processed during the production of goods.

Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

Inspect raw materials required for the production process, assessing quality and hidden flaws. Verify the origin of the raw materials using the sector defined documents, stamps or marks.

Package fish in specified containers and compartments after preparing and trimming the fish. Prepare the fish to be shipped, and further treated in the supply chain.

Remove guts, heads and tails for fish and seafood production.

Tend canning machine powered by electricity or batteries in order to can various types of food.

Wash gutted fish in cold water, rinse it, brush it in a machine, or apply a combination of these techniques.

The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.

The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.

Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.

Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.

Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the …

Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.

Ensure a clean working space according to hygienic standards in the food processing industry.

Uses adequate equipment to place label on food goods.

Label raw material/ product samples for laboratory checks, according to implemented quality system.

Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to …

Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.

Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.

Dispose non-food waste within the food industry applying environmentally accepted procedures to dispose it.

Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.

Cut fish or fish parts into fillets and smaller pieces.