Profession fish trimmer

Fish trimmers cut off fish heads and remove organs from the body for fish and seafood production. They remove organs by scraping and washing, cut out areas presenting defects, and package the processed fish in appropriate containers.

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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).

  • 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).

  • Mark differences in colours

    The ability to mark or detect differences between colours, including shades of colour and brightness.

  • Apply HACCP

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

  • 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.

  • 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.

  • Tolerate strong smells

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

  • 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.

  • Remove parts of fish

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

  • Ensure sanitation

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

  • 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.

  • Wash gutted fish

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

  • 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.

  • Lift heavy weights

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

Optional knowledge and skills

liaise with managers preserve fish products dispose food waste act reliably care for food aesthetic follow hygienic procedures during food processing legislation about animal origin products liaise with colleagues ensure compliance with environmental legislation in food production