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 preservation

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

  • 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 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

  • 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.

  • 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.

  • 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.

  • Wash gutted fish

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

  • Remove parts of fish

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

  • 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.

  • 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.

  • Check quality of products on the production line

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

  • Ensure sanitation

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

  • Apply HACCP

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

  • 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.

  • Mark differences in colours

    The ability to mark or detect differences between colours, including shades of colour and brightness.

  • 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 GMP

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

  • Maintain cutting equipment

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

  • Preserve fish products

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

  • Tolerate strong smells

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

  • 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.

  • Tend canning machine

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

  • Use food cutting tools

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

  • Apply preservation treatments

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

Optional knowledge and skills

select adequate ingredients adapt efficient food processing practices dispose non-food waste within the food industry slice fish follow hygienic procedures during food processing legislation about animal origin products ensure compliance with environmental legislation in food production set up equipment for food production label foodstuffs care for food aesthetic liaise with colleagues dispose food waste health, safety and hygiene legislation liaise with managers operate a heat treatment process label samples