Assemble fish or shellfish products by hand
Overview
This standard is about the skills and knowledge you need for assembling fish or shellfish products by hand. For example, forming food products using fish or shellfish in combination with other animal or plant-based foodstuffs to assemble products such as fish kebabs and sushi products. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to and assemble fish or shellfish products. You must also be able to complete the assembly of products. 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 are involved in the assembling of fish or shellfish products by hand.
Performance criteria
You must be able to:
- confirm product specification
- prepare and maintain work station throughout the process
- obtain tools and equipment required to support product assembly, including hygiene and personal protective equipment
- obtain fish or shellfish and other raw materials to meet the required product specification
- assemble fish or shellfish products according to product specification
- use tools and equipment effectively to support production process
- achieve required rate of production
- handle and store fish or shellfish and other food materials in a manner which maintains quality and condition
- dispose of waste material to maintain condition of work station
- make sure the product is transferred to the next stage in the processing operation according to organisational requirements
- deal with materials that can be recycled or reworked
- dispose of waste material according to organisational procedures and regulatory requirements
- 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 tools and equipment required to support product assembly
- how to obtain and interpret the relevant process specification
- how to identify common fish or shellfish products and other raw materials
- how to prepare and maintain work stations in a condition suitable for product assembly
- how to assess the quality of fish or shellfish products and other raw materials
- how to assemble products to achieve the required product specification
- the importance of accuracy during product assembly
- how to deal with fish or shellfish and food materials that are not fit for use
- common quality problems associated with the production of fish or shellfish products
- the risks associated with the handling of high and low care products
- what action to take when the process specification is not met
- when fish or shellfish and food materials can be recycled or reworked
- product control and traceability during product assembly
- how to maintain the condition of tools and equipment
- how to dispose of waste and why it is important to do so according to organisational procedures and regulatory requirements
- 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