Control the dry curing of fish or shellfish
Overview
This standard is about the dry curing of fish or shellfish as part of a fish or shellfish processing operation. It details the skills and knowledge required to set-up and maintain the curing process. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to dry cure fish or shellfish. You must also be able to dry cure fish or shellfish. You must also be able to complete the fish or shellfish curing process. 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 dry cure fish or shellfish.
Performance criteria
You must be able to:
- obtain and interpret curing specifications
- prepare and maintain the curing facilities and associated work areas throughout the process
- obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
- obtain and prepare cure of required quality according to specification
- obtain fish or shellfish of specified quality
- lay out and apply cure to fish or shellfish according to specification
- maintain fish or shellfish in cure for given time period according to specification
- allow fish or shellfish to rest
- remove fish or shellfish from cure according to specification
- handle fish or shellfish in a manner which maintains quality and condition
- make sure cured fish or shellfish are transferred to the next production stage
- dispose of waste material according to organisational procedures
- 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 dry curing process including different methods that are used to process fish or shellfish
- the facilities required to dry cure fish or shellfish
- how to prepare curing facilities for operation
- curing materials including their preparation and application
- how fish or shellfish quality and temperature can impact on the curing process
- how to assess the quality of cures
- the effects of the cure on fish or shellfish flesh during the curing process
- how cure quality can impact on the quality of the product
- how flesh oil content and fillet size impacts on curing times
- how and why it is important to monitor the curing process
- how to assess the quality of cured fish or shellfish
- how dry curing can impact on product yields
- how and why excess cure should be removed before fish or shellfish is forwarded to the next stage in production
- the uses of cured fish or shellfish in further process operations
- how cured fish or shellfish should be handled to maintain condition and quality
- labelling and traceability relevant to the curing of fish or shellfish
- what action to take when the process specification is not met
- how to dispose of waste according to organisational procedures and regulatory requirements 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