Profession fish preparation operator

Fish preparation operators realize the preparation of fish and shellfish according to hygiene, food safety and trade regulations. They carry out fish processing operations, and also handle retail activities.

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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.

  • Fish varieties

    The different types and varieties of fish on the market.

Skills

  • Slice fish

    Cut fish or fish parts into fillets and smaller pieces.

  • 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.

  • Use cutting equipment

    Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.

  • Ensure sanitation

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

  • Operate fish processing equipment

    Operate equipment for canning, drying, freezing, smoking, high pressure processing of fish, or other types of processing of fish following established procedures.

  • 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).

  • 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.

  • Lift heavy weights

    Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.

  • Operate weighing machine

    Work with a weighing machine to measure raw, half-finished and finished products.

  • 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.

  • Use food cutting tools

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

  • Remove parts of fish

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

  • Store raw food materials

    Keep in reserve raw materials and other food supplies, following stock control procedures.

  • Follow hygienic procedures during food processing

    Ensure a clean working space according to hygienic standards in the food processing industry.

  • Monitor freezing processes

    Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.

  • Comply with food safety and hygiene

    Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

  • Mark differences in colours

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

Optional knowledge and skills

handle fish products dispose food waste advise customers on seafood choices ensure refrigeration of food in the supply chain cook seafood keep inventory of goods in production order supplies health, safety and hygiene legislation sell fish and seafood clean food and beverage machinery administer ingredients in food production adapt efficient food processing practices label foodstuffs liaise with colleagues fish, crustacean and mollusc products oversee quality control care for food aesthetic legislation about animal origin products wash gutted fish cook fish liaise with managers organise storage facilities