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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- Realistic / Conventional
- 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.
- Use food cutting tools
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
- Store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
- 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.
- Preserve fish products
Place and classify fish products for proper conservation. Maintain suitable conditions for the conservation of fishery products.
- Comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
- Remove parts of fish
Remove guts, heads and tails for fish and seafood production.
- 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.
- Use cutting equipment
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
- Conform to health and safety regulations
Carry out all work in accordance with relevant environmental and health and safety legislation, risk assessment requirements and company policies. Take the necessary health and safety precautions during work including posture the body well, safely operate tools and machinery, and wear the right clothes and protection for the climate.
- Mark differences in colours
The ability to mark or detect differences between colours, including shades of colour and brightness.
- Slice fish
Cut fish or fish parts into fillets and smaller pieces.
- Maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
- Follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
- 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.
- 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 GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Monitor freezing processes
Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Optional knowledge and skillswash gutted fish oversee quality control clean food and beverage machinery label foodstuffs care for food aesthetic keep inventory of goods in production ensure refrigeration of food in the supply chain cook fish administer ingredients in food production sell fish and seafood cook seafood legislation about animal origin products adapt efficient food processing practices advise customers on seafood choices liaise with managers dispose food waste order supplies fish, crustacean and mollusc products health, safety and hygiene legislation organise storage facilities handle fish products liaise with colleagues
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