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.

Personality Type

• Realistic / Conventional

Knowledge

• Fish varieties

  The different types and varieties of fish on the market.

• 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.

Skills

• Operate weighing machine

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

• Apply GMP

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

• Slice fish

  Cut fish or fish parts into fillets and smaller pieces.

• 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.

• Mark differences in colours

  Identify differences between colours, such as shades of colour.

• Follow hygienic procedures during food processing

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

• Preserve fish products

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

• Ensure sanitation

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

• Remove parts of fish

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

• Use food cutting tools

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

• Use cutting equipment

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

• 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).

• Maintain cutting equipment

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

• Store raw food materials

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

• 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.

• Comply with food safety and hygiene

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

• Lift heavy weights

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

• 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