Hand-process fish in a retail organisation

This standard is about hand-processing fish in a retail organisation for sale to customers. This involves identifying and hand-processing common types of flat and round fish. Safe and hygienic work practices are an important aspect of this standard.

This standard is for staff on a fish counter or in a retail fishmongers.
When you have completed this standard you will be able to demonstrate your understanding of and ability to:

• Hand-process fish in a retail organisation

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1. organise your work area, equipment and tools so that fish can be dealt with safely, hygienically and efficiently following your workplace and relevant legislation requirements
2. maintain hygienic working conditions when checking and hand-processing fish following your workplace and relevant legislation requirements
3. check that the fish is of saleable quality following your workplace and relevant legislation requirements
4. follow your workplace procedures to hand-process fish in ways that achieve specifications for yield and quality, minimise waste and keep fish in a saleable condition throughout processing
5. maintain the health and safety of yourself, colleagues and customers following your workplace and relevant legislation requirements
6. dispose of waste in ways that meet the relevant legislation and your workplace requirements for recycling
7. follow your workplace procedures for cleaning and tidying the work area, tools and equipment
8. follow your workplace procedures to put hand-processed products that meet your workplace specifications into containers that will keep the products in a saleable condition

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1. the importance of hygiene in relation to hand-processing fish
2. your workplace’s and relevant legislation hygiene requirements relating to hand-processing fish
3. your workplace and relevant legislation relating to safe working practices when hand-processing fish and why they are important to follow
4. the dangers and disadvantages of using unsafe and blunt tools to hand-process fish
5. the types of accident and injury associated with hand-processing fish
6. the relevant legislation and your workplace procedures for dealing with accidents and injuries that occur when hand-processing fish
7. your workplace’s cleaning schedule for your work area and why it is important to follow it
8. your workplace procedures and relevant legislation for disposing of waste resulting from hand-processing fish
9. the relevant legislation and your workplace requirements for recycling waste resulting from hand-processing fish
10. how to recognise the species of fish commonly sold in the United Kingdom
11. how the arrangement of body parts of a flat fish differs from that of a round fish
12. how the different arrangement of body parts affects the way that flat and round fish are hand-processed
13. hand-processing techniques that are safe and hygienic and that produce the yield and quality of fish required by your workplace

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Fish

1. flat fish
2. round fish

Hand-processing

1. filleting
2. skinning
3. heading
4. scaling
5. gutting
6. boning
7. portioning
8. steaking

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3

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2030

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Current

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Original

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Skillsmart Retail

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SSR.B248

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Food Preparation Trades, Owner/Manager, Retail and Commercial Enterprise, Retailing and Wholesaling, Sales and Customer Services Occupations, Sales Assistants and Retail Cashiers, Skilled Trades Occupations, Team Leader

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7111

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Retailing; retailers; processes; processing; hand-processes; hand-processing; preparing; prepares; flatfish

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