Extract shellfish meat by machine

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


This standard is about using machines to extract meat from shellfish. It includes the skills and knowledge required to start up, run and shut down the equipment used to extract meat. It is also about working to organisational product specifications and production schedules.

You must be able to prepare for shellfish meat extraction. You must also be able to carry out shellfish meat extraction. You must also be able to finish the shellfish meat extraction process.

This standard is for you if you work in the shellfish industry and are involved in the control of shellfish meat extraction.

Performance criteria

You must be able to:

  1. control shellfish meat extraction operations in accordance with organisational standards
  2. check process specifications
  3. obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
  4. set-up equipment according to specification
  5. make sure that meat of required specification are available and fit for use
  6. make sure that services meet requirements
  7. start-up plant or equipment and check that it is running to specification
  8. supply machine with shellfish meat at specified rate
  9. achieve the required output to the specification
  10. remove any unwanted shell and debris
  11. grade extracted meat according to specification
  12. handle shellfish meats in a manner which maintains quality and condition
  13. make sure the product is transferred safely to the next stage in the manufacturing operation
  14. check the specifications to time shut down
  15. shut down equipment in accordance with organisational requirements
  16. deal with items that can be re-cycled or reworked
  17. dispose of waste material according to organisational procedures
  18. make equipment ready for future use after completion of the process
  19. maintain communication
  20. 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 equipment required to extract shellfish meat
  3. the principles of extraction process
  4. how to prepare extraction equipment for operation
  5. how shellfish is prepared for meat extraction and how failures in preparation can impact on the process of extraction
  6. how to assess the quality of shellfish meat
  7. how to present shellfish and how the quality of the meat will vary depending on presentation
  8. how shell can contaminate shellfish meat and methods of control
  9. how and why it is important to monitor the quality of extracted meat
  10. how to identify extracted product which is appropriate for whole tail products
  11. how to assess the quality of shellfish meat
  12. how shellfish meat should be handled to maintain condition and quality
  13. common quality problems and their likely causes
  14. labelling and traceability relevant to the shellfish meat extraction
  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 and the reasons why it is important to do so


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



Prawn; Meat; Extraction; Operation; Hygiene; Process; Production; Health; Safety