Intake fish or shellfish
Overview
This standard is about the intake of fish or shellfish. It details the skills and knowledge required to set-up intake areas and then intake fish or shellfish according to organisational procedures. It includes the inspection processes relevant to vehicles, packaging and product (size, condition, freshness and quality). It is also about working to organisational product specifications and production schedules.
You will need to show that you can prepare to intake fish/shellfish. You will also need to be able to intake fish/shellfish. You must also be able to finish the intake process.
This standard is for you if you work in the fish or shellfish industry and are involved in the intake of fish or shellfish.
Performance criteria
You must be able to:
- intake fish/shellfish in accordance with organisational standards
- confirm intake specifications
- prepare and maintain the work area throughout the process
- obtain tools and equipment required to support operations, including hygiene equipment
- assess condition of transportation vehicle against intake specification
- assess condition of packaging against intake specification
- sample and inspect fish or shellfish according to intake specification
- confirm intake specification and label fish or shellfish according to organisational requirements
- handle and store fish or shellfish during intake in a manner which maintains quality and condition
- transfer fish or shellfish to the next stage in the process
- take action to control any non-conforming products
- dispose of waste according to organisational procedures
- maintain communication
- complete records in accordance with 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 facilities required to intake fish or shellfish
- how to obtain and interpret the intake specifications
- how to identify fish or shellfish species
- how to prepare and maintain work areas used for the intake of fish or shellfish
- how to inspect the condition of vehicles
- how to recognise fish or shellfish species by size
- how to recognise fish or shellfish quality
- common quality problems and their likely causes
- how fish or shellfish are transported to maintain condition and quality
- how to assess condition of transportation materials and facilities
- how to sample batches of fish or shellfish
- inspection methods relating to temperature, quality, freshness, condition and labelling
- the importance of following organisational intake procedures
- handling methods that maintain the condition of fish or shellfish
- labelling and traceability relevant to the intake of fish or shellfish
- how to deal with non-conforming fish or shellfish that is not fit for use
- what action to take when the process specification is not met
- how to dispose of waste and why it is important to do so
- 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