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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- Realistic / Conventional
- 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.
- Maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
- 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.
- 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 food cutting tools
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
- 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.
- Operate chainsaw
Operate mechanical chainsaw powered by electricity, compressed air or gasoline.
- 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.
- 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.
- Lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
- Wash gutted fish
Wash gutted fish in cold water, rinse it, brush it in a machine, or apply a combination of these techniques.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Remove parts of fish
Remove guts, heads and tails for fish and seafood production.
- 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.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- 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.
- Slice fish
Cut fish or fish parts into fillets and smaller pieces.
- 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.
- Comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
- Check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
- 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 skillsfood dehydration processes exert quality control to processing food ensure sanitation preserve fish products keep inventory of goods in production animal anatomy for food production liaise with colleagues have computer literacy operate forklift ensure compliance with environmental legislation in food production follow hygienic procedures during food processing health, safety and hygiene legislation food canning production line blend food ingredients liaise with managers adapt efficient food processing practices biotechnology lead a team care for food aesthetic mark differences in colours set up equipment for food production administer ingredients in food production label samples dispose food waste pathogenic microorganisms in food legislation about animal origin products
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