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.

Personality Type

• Realistic / Conventional

Skills

• Use food cutting tools

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

• 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.

• 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).

• Remove parts of fish

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

• Operate chainsaw

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

• 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.

• 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.

• Comply with food safety and hygiene

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

• Maintain cutting equipment

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

• Lift heavy weights

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

• Slice fish

  Cut fish or fish parts into fillets and smaller pieces.

• 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.

• 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.

• Tolerate strong smells

  Tolerate strong smells expelled by the goods being processed during the production of goods.

• Check quality of products on the production line

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

• 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.

• 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.

• Monitor freezing processes

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

• 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.

• Apply HACCP

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

• Wash gutted fish

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

• 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.

Optional knowledge and skills

Source: Sisyphus ODB