Profession fish production operator

Fish production operators regulate and supervise fish product manufacturing facilities. They keep stock of all required ingredients and equipment for mass manufacturing. They also perform processes such as moulding, breading, frying, freezing, setting the system's temperature and checking speeds.

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Personality Type

  • Realistic / Conventional

Skills

  • Apply GMP

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

  • 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.

  • Slice fish

    Cut fish or fish parts into fillets and smaller pieces.

  • Use food cutting tools

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

  • Apply HACCP

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

  • Operate chainsaw

    Operate mechanical chainsaw powered by electricity, compressed air or gasoline.

  • Manage health and safety standards

    Oversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.

  • 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.

  • Maintain cutting equipment

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

  • 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.

  • 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.

  • Lift heavy weights

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

  • 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.

  • 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.

  • Work according to recipe

    Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.

  • Check quality of products on the production line

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

  • Remove parts of fish

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

  • Wash gutted fish

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

  • Ensure refrigeration of food in the supply chain

    Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.

  • 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.

  • Monitor freezing processes

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

Optional knowledge and skills

ensure compliance with environmental legislation in food production animal anatomy for food production set up equipment for food production food dehydration processes pathogenic microorganisms in food health, safety and hygiene legislation biotechnology administer ingredients in food production mark differences in colours liaise with colleagues adapt efficient food processing practices legislation about animal origin products preserve fish products have computer literacy follow hygienic procedures during food processing food canning production line blend food ingredients lead a team liaise with managers operate forklift exert quality control to processing food ensure sanitation keep inventory of goods in production care for food aesthetic dispose food waste label samples