Control the fish or shellfish marinating process

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


This standard is about the marinating (or marinading) of fish or shellfish as part of a processing operation. It details the skills and knowledge required to set-up and maintain the marinating process. It is also about working to organisational product specifications and production schedules.

You must be able to prepare to and marinate fish or shellfish and complete the marinating process.

This standard is for you if you work in the fish or shellfish industry and are involved in the production of marinated fish or shellfish.

Performance criteria

You must be able to:

  1. marinate fish/shellfish in accordance with organisational standards
  2. obtain and interpret marinating specification
  3. prepare and maintain the marinating facilities and associated work areas throughout the process
  4. obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
  5. obtain raw materials of required quality, according to specification
  6. mix raw materials to form marinade according to specification
  7. obtain fish/shellfish of specified quality
  8. establish fish/shellfish in marinade according to operating instructions
  9. maintain fish/shellfish in marinade for given period according to specification
  10. handle fish/shellfish in a manner which maintains quality and condition
  11. make sure marinated fish/shellfish are transferred to the next production stage
  12. dispose of waste material according to organisational procedures
  13. maintain communications
  14. 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 facilities required to marinate fish/shellfish
  3. how to prepare marinades
  4. how to assess the quality of materials used in marinade production
  5. how to check the quality of marinades
  6. how fish/shellfish quality can impact on the marinating process
  7. how to prepare the facilities used for marinating
  8. the methods used to hold fish/shellfish in the marinade
  9. the effects that marinades have on fish/shellfish flesh
  10. the impact of flesh oil content and fillet size on the marinating process
  11. how to assess the quality of marinated fish/shellfish
  12. how marinated fish/shellfish should be handled to maintain condition and quality
  13. common quality problems and their likely causes
  14. labelling and traceability relevant to the marinating of fish/shellfish
  15. what action to take when the process specification is not met
  16. how to dispose of waste and why it is important to do so
  17. the limits of your own authority and competence and why it is important to work within those limits
  18. what recording, reporting and communication is needed, how to carry this out


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2023





Originating Organisation


Original URN


Relevant Occupations

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

SOC Code



Fish; Marinating; Materials; Mix; Health; Safety; Hygiene