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

• Wash gutted fish

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

• Lift heavy weights

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

• Ensure sanitation

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

• 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.

• Remove parts of fish

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

• Maintain cutting equipment

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

• Apply HACCP

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

• Tolerate strong smells

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

• 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.

• 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.

• Comply with food safety and hygiene

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

• 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.

• Mark differences in colours

  Identify differences between colours, such as shades of colour.

• Apply GMP

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

Optional knowledge and skills

Source: Sisyphus ODB