Profession fish canning operator

Fish canning operators brine, cook and package fish. They sterilise fish canning lines and introduce fishes in tanks once heads and visceras have been removed from the body. They tend cooking stoves to preheat the fish, and fill the cans either manually or mechanically with fish, olive oil or other products.

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Personality Type

• Realistic / Conventional

Knowledge

• Food storage

  The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

• Food preservation

  Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

• Food canning production line

  Steps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end product.

Skills

• Apply preservation treatments

  Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.

• Tend canning machine

  Tend canning machine powered by electricity or batteries in order to can various types of food.

• Inspect raw materials for muscle food processing

  Inspect raw materials required for the production process, assessing quality and hidden flaws. Verify the origin of the raw materials using the sector defined documents, stamps or marks.

• Tolerate strong smells

  Tolerate strong smells expelled by the goods being processed during the production of goods.

• Remove parts of fish

  Remove guts, heads and tails for fish and seafood production.

• Wash gutted fish

  Wash gutted fish in cold water, rinse it, brush it in a machine, or apply a combination of these techniques.

• Execute chilling processes to food products

  Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.

• Apply requirements concerning manufacturing of food and beverages

  Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

• Mark differences in colours

  Identify differences between colours, such as shades of colour.

• Maintain cutting equipment

  Maintenance of the cutting equipment (knives, cutters, and other elements).

• Adhere to organisational guidelines

  Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

• Administer ingredients in food production

  Ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

• Check quality of products on the production line

  Check products for quality on the production line and remove defective items before and after packaging.

• Use food cutting tools

  Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

• Preserve fish products

  Place and classify fish products for proper conservation. Maintain suitable conditions for the conservation of fishery products.

• Be at ease in unsafe environments

  Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.

• Clean food and beverage machinery

  Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Ensure sanitation

  Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

• Package fish

  Package fish in specified containers and compartments after preparing and trimming the fish. Prepare the fish to be shipped, and further treated in the supply chain.

Optional knowledge and skills

Source: Sisyphus ODB