Process fish by machine
Overview
This standard is about processing fish by machine. It details the skills and knowledge required to set-up, run and shut down the machine. It is also about working to achieve organisational product specifications and production schedules. It details the skills and knowledge needed to maintain product quality.
You will need to be able to prepare to process fish by machine. You also need to show you can process fish by machine, including portioning and slicing. You must also show you can finish processing of fish by machine. You must also know how to address problems and adhere to regulatory standards and standard operating procedures and be able to apply your skills and knowledge within food safety and health and safety regulations and any relevant international industry codes. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
This standard is for you if you work in the fish industry and are involved in the processing of fish by machine.
Performance criteria
You must be able to:
- confirm relevant processing specification and organisational requirements and standards
- obtain tools and equipment required to support planned processing operations, including hygiene and personal protective equipment
- set up machine to support planned operations
- prepare and maintain work station throughout the process
- obtain fish to meet required processing specification
- operate machine according to organisational requirements
- process fish to achieve required yield and quality requirements
- trim fillets to achieve specified appearance requirements
- achieve required rate of production
- handle and store fish and fish products in a manner which maintains quality and condition
- make sure the product is transferred to the next stage in the processing operation
- shut down machine according to organisational requirements
- dispose of waste according to organisational procedures
- deal with materials that can be recycled or reworked
- make equipment and work station ready for future use after the completion of the process
- complete records according to organisational requirements
Knowledge and Understanding
You need to know and understand:
- what the organisational standards are and what may happen if they are not followed
- the hygiene and personal protective clothing that is required to support processing by machine
- how to set up machine to support processing operation
- how to obtain and interpret the relevant process and quality specifications
- how to identify commonly used fish species
- how to prepare and maintain work stations in a condition suitable for processing
- how to run and operate machinery according to organisational requirements and regulatory standards
- how to process round fish and flat fish to maximise yield
- the body skeletal structure of commonly processed round fish and flat fish
- the cuts machine settings needed to produce single and butterfly fillets
- how to assess the quality of whole fish and fish fillets
- how to deal with fish which is not fit for use
- common quality problems associated with machine processing and likely causes
- the importance of accuracy during processing
- how to shut down machine
- what action to take when the process specification is not met
- what parts of the fish frame can be reworked and recycled
- product control and traceability during processing operations
- how to dispose of waste according to organisational procedures and regulatory requirements
- the limits of your own authority and competence and why it is important to work within those limits
- what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so