Use fish or shellfish quality assessment methods

This standard is about the skills and knowledge of how to use organoleptic assessment methods to assess fish or shellfish quality.
 
You must know and understand how to assess fish or shellfish against raw materials, product or other specification, respond to problems, complete the necessary records and maintain communication with relevant people. 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.
 
This standard is for you if you work in the fish and shellfish industry and are involved in the assessing of quality.

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1. carry out quality checks according to organisational standards
2. obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
3. select appropriate quality assessment method and obtain required assessment guides and recording materials
4. identify and report factors which may adversely affect product quality assessments
5. seek advice for quality assessment problems outside your own level of authority or expertise
6. offer support to or seek help for colleagues who encounter quality assessment problems
7. identify and report non-conformance to quality standards to the relevant person
8. evaluate quality assessment problems, within the limits of your own expertise and understanding, and feedback your observations to the relevant person
9. take action when products or items do not conform to specification
10. communicate with others to ensure that resolutions to quality problems are understood

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1. what the organisational standards are and what may happen if they are not followed
2. how to minimise workplace related fish or shellfish quality loss through spoilage by the use of temperature control and handling
3. which methods are used in the workplace to assess the quality of fish or shellfish including organoleptic, chemical and microbiological testing
4. how to apply the appropriate fish or shellfish quality assessment methods to determine the quality of raw materials and assure the quality of finished product
5. the fish or shellfish quality standards that apply in the workplace and to the material to be assessed
6. product control and traceability during quality assessment operations
7. how to dispose of waste according to organisational procedures and regulatory requirements
8. what action to take in response to the results of the quality assessment
9. the limits of your own authority and competence and why it is important to work within those limits
10. fish or shellfish spoilage and its causes
11. the impact of handling and temperature control practices on fish or shellfish quality and spoilage rates
12. the various methods used to assess the quality of fish or shellfish including organoleptic testing, chemical and microbiological and their limitations
13. how to determine the appropriate organoleptic quality assessment method to use
14. how to use Quality Index Method (QIM) quality assessment schemes
15. how to use raw TORRY quality assessment schemes
16. how to use cooked TORRY quality assessment schemes
17. quality assessment taste calibration
18. how to establish quality assessment teams or panels
19. the role of quality assessment in quality assurance
20. the management of quality assessment in the fish or shellfish industry
21. the legislation that controls fish or shellfish quality assessment
22. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

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1

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2028

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Current

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Original

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Improve

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IMPFP137

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

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8111

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Fish, shellfish, quality, handling, temperature, control chemical, microbiological

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