Monitor the reception and holding of live fish and shellfish

URN: IMPFP162
Business Sectors (Suites): Fish and Shellfish Processing
Developed by: Improve
Approved on: 01 Jan 2019

Overview

This standard is about the skills and knowledge you need to monitor the reception and holding of live fish or shellfish. This includes being able to apply monitoring procedures to ensure that the fish or shellfish is kept at the optimum quality. Monitoring applies to the product, processes and the storage of live fish or shellfish.

You will need to be able to implement and monitor a range of procedures that are needed to monitor the relevant work based procedures and processes and how to implement them.

This standard is for you if you supervise or manage the reception and handling of live fish or shellfish, monitoring processes to maintain their quality, viability and shelf life as a live product.


Performance criteria

You must be able to:

  1. identify what deliveries are planned
  2. identify which staff members are needed to enable the delivery to be received
  3. identify what equipment and space is required to receive the delivery
  4. allocate resources needed to receive the delivery
  5. monitor handling practices and procedures during reception
  6. check the delivery documentation
  7. check that the condition of live fish or shellfish is in accordance with purchase orders and delivery documentation
  8. check that the live fish or shellfish is compliant with relevant biosecurity procedures
  9. report any documentation problems to the appropriate person
  10. check that live fish or shellfish are placed in a suitable holding or storage area
  11. complete traceability checks in accordance with organisational requirements
  12. monitor the condition of storage facilities
  13. implement the maintenance of storage facilities
  14. monitor the welfare of live fish or shellfish during storage
  15. take action within the limits of your authority to deal with problems in storage conditions
  16. investigate complaints and non-compliance issues to identify contributory factors
  17. make recommendations to improve the reception, handling and storage of live fish or shellfish
  18. assist with the development of staff skills and knowledge in relation to the receiving and holding of live fish or shellfish
  19. maintain communication as required throughout
  20. complete relevant documentation and make available as necessary in accordance with organisational requirements

Knowledge and Understanding

You need to know and understand:

  1. ‚Äčthe organisational standards and what might happen if they are not followed or met
  2. how delivery schedules can be confirmed and planned for
  3. the resource requirements needed to take delivery
  4. what the relevant competencies of staff receiving live fish or shellfish should be
  5. how to communicate the reception plan to relevant staff
  6. how to communicate with manager and other specialists
  7. what the documentation requirements are and why it is important to meet them
  8. what the appropriate handling practices are that should be followed when dealing with live fish or shellfish
  9. what the relevant checks are to ensure that delivery documentation is to the required standard
  10. what the relevant checks are to ensure that live fish or shellfish are in a suitable condition
  11. what the relevant checks are to ensure the biosecurity of the product
  12. why it is important to keep records relating to traceability and what might happen if this is not done
  13. the operational and statutory requirements for the storage of live fish or shellfish
  14. how the welfare of live fish or shellfish can be monitored during storage
  15. the limits of your own authority and why it is important to work within them
  16. what the customer complaints process is
  17. what your own role is in investigating and responding to customer complaints and non-compliance with organisational standards
  18. how improvements to the fish or shellfish processing operation can be proposed and acted upon
  19. how the development needs of staff can be identified

Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

3

Indicative Review Date

01 Jan 2023

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

IMPFP162

Relevant Occupations

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

SOC Code

5433

Keywords

Live fish, live shellfish, depuration, purification, vivier, live transport, live holding crabs and lobsters, oysters and mussels.