Grade fish or shellfish by machine
Overview
This standard is about the skills and knowledge needed to control the machine grading of fish or shellfish. It details the skills required to start up, run and shut down grading equipment. It is also about working to organisational product specifications and production schedules.
You must be able to prepare fish for grading using a machine and carry out fish or shellfish grading by machine. You must also be able to finish grading by machine operations. 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 and shellfish industry and grade by machine.
Performance criteria
You must be able to:
- check product specifications and organisational requirements and standards
- set up machine to support planned operations
- obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
- make sure that fish or shellfish is available and fit for use
- make sure that services meet requirements
- operate machine according to organisational requirements
- achieve the required grading output according to specification
- make sure the product is transferred to the next stage in the manufacturing operation
- check the specifications to time shut down
- shut down the machine according to organisational requirements
- deal with items that can be recycled or reworked
- dispose of waste according to organisational procedures
- 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 purpose and importance of the process
- what equipment and tools to use and their condition
- what materials to use and in what quantity
- how to obtain and interpret the relevant process or ingredient specification
- what recording, reporting and communication is needed and how to carry this out and the reasons why it is important to do so
- what action to take when the process specification is not met
- how to carry out the necessary pre start checks and why it is important to do so
- how to follow the start-up procedures for the process and why it is important to do so
- how to obtain the necessary resources for the process
- how to follow work instructions and why it is important to do so
- common sources of contamination during processing, how to avoid these and what might happen if this is not done
- how to operate, regulate and shut down the relevant equipment
- when it is necessary to seek assistance and how to seek it
- how to follow the relevant process control procedures and why it is important to do so
- how to carry out the process in an efficient manner and why it is important to do so
- what the limits of your own authority and competence are and why it is important to work within them
- how to deal with items that can be recycled or worked
- how to dispose of waste and why it is important to do so according to organisational standards and regulatory requirements
- how to make equipment ready for future use