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.
- 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.