Fish Preparation Operator Food, Wood & Garment Trades Workers

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

1 book

Handbook on Fish Processing and Preservation

Rabinarayan Mishra

2021

The different types and varieties of fish on the market.

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).

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

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 …

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

Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.

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

Identify differences between colours, such as shades of colour.

Work with a weighing machine to measure raw, half-finished and finished products.

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

Keep in reserve raw materials and other food supplies, following stock control procedures.

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

Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.

Operate equipment for canning, drying, freezing, smoking, high pressure processing of fish, or other types of processing of fish following established procedures.

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.

Cut fish or fish parts into fillets and smaller pieces.

Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.

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

The offered fish, crustacean and mollusc products, their functionalities, properties and legal and regulatory requirements.

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.

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

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.

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 …

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 …

Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.

Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following …

Uses adequate equipment to place label on food goods.

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.

Command products from relevant suppliers to get convenient and profitable products to purchase.

Order the contents of a storage area to improve efficiency with respect to the inflow and outflow of the stored items.

Provide advice on the available seafood and on ways of cooking and storing it.

Prepare fish dishes. The complexity of the dishes will depend on the range of fish used and how they are combined with other ingredients in their preparation and cooking.

Prepare seafood dishes. The complexity of the dishes will depend on the range of seafood used and how they are combined with other ingredients in their preparation and cooking.

Handle fish with care and hygiene required to maintain quality. Adequately prepare fish products for storage.

Sell fish and varieties of seafood, according to the product's availability in the store.

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