Process fish by machine

URN: IMPFP102
Business Sectors (Suites): Fish and Shellfish Processing
Developed by: Improve
Approved on: 01 Jan 2019

Overview

‚ÄčThis 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.

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:

  1. process fish by machine in accordance with organisational standards
  2. confirm relevant processing specification
  3. obtain tools and equipment required to support planned processing operations, including hygiene and personal protective equipment
  4. set up machine to support planned operations
  5. prepare and maintain work station throughout the process
  6. obtain fish to meet required processing specification
  7. operate machine in accordance with organisational requirements
  8. process fish to achieve required yield and quality requirements
  9. trim fillets to achieve specified appearance requirements
  10. achieve required rate of production
  11. handle and store fish and fish products in a manner which maintains quality and condition
  12. make sure the product is transferred to the next stage in the processing operation
  13. shut down machine in accordance with organisational requirements
  14. dispose of waste according to organisational procedures
  15. deal with materials that can be recycled or reworked
  16. make equipment and work station ready for future use after the completion of the process
  17. maintain communication
  18. complete records in accordance with organisational requirements

Knowledge and Understanding

You need to know and understand:

  1. what the organisational standards are and what may happen if they are not followed
  2. the hygiene and personal protective clothing that is required to support processing by machine
  3. how to set up machine to support processing operation
  4. how to obtain and interpret the relevant process and quality specifications
  5. how to identify commonly used fish species
  6. how to prepare and maintain work stations in a condition suitable for processing
  7. how to run and operate machinery
  8. how to process round fish and flat fish to maximise yield
  9. the body skeletal structure of commonly processed round and flat fish
  10. the cuts needed to produce single and butterfly fillets
  11. how to assess the quality of whole fish and fish fillets
  12. how to deal with fish which is not fit for use
  13. common quality problems associated with machine processing and likely causes
  14. the importance of accuracy during processing
  15. how to shut down machine
  16. what action to take when the process specification is not met
  17. what parts of the fish frame can be reworked and recycled
  18. product control and traceability during processing operations
  19. how to dispose of waste according to organisational procedures
  20. the limits of your own authority and competence and why it is important to work within those limits
  21. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

1

Indicative Review Date

01 Jan 2024

Validity

Current

Status

Original

Originating Organisation

NSAFD

Original URN

IMPFP102

Relevant Occupations

Engineering and Manufacturing Technologies, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code

5433

Keywords

Process; Fish; Machine; Health; Safety; Hygiene; Trim; Production