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

  • Ensure health, safety and security measures

    Take responsibility for health, safety and security measures in the workplace including posture the body well, safely operate tools and machinery, and wear the right clothes and protection for the climate. Apply health and safety standards. Adhere strictly to the site safety rules and systems and equipment operational procedures.

  • 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).

  • Use food cutting tools

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

  • Wash gutted fish

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

  • Tolerate strong smells

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

  • 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.

  • 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.

  • Mark differences in colours

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

  • Apply GMP

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

  • 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.

  • Comply with food safety and hygiene

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

  • Ensure sanitation

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

  • 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.

  • 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.

Optional knowledge and skills

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

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