This standard is about processing fish by hand. It details the skills and knowledge required to set-up and process fish using a knife to trim fillets, hand portion fillets, skin fish and fish fillets, steak whole fish and slice fish fillets. It is also about working to organisational product specifications and production schedules.
You will need to be able to prepare to process fish by hand. You also need to show you can process fish by hand. You must also show you can finish processing fish by hand.
This standard is for you if you work in the seafood industry and are involved in the processing of fish by hand.
Performance criteria
You must be able to:
confirm process specification and organisational requirements and standards
prepare and maintain work station throughout the process
obtain tools including tweezers for pin boning, and equipment required to support planned processing operations, including hygiene and personal protective equipment
sharpen knife (knives) into a condition suitable for achieving required process specification
obtain fish to meet required process specification
process fish to achieve required yield and quality requirements
trim products to achieve required appearance
achieve required rate of production
handle and store fish and fish products in a manner which maintains quality and condition
make sure the product is transferred safely to the next stage in the process
dispose of waste material according to organisational procedures and regulatory requirements
deal with materials that can be re-cycled or re-worked
make equipment and work station ready for future use after the completion of the process
complete records according to organisational requirements
Knowledge and understanding
You need to know and understand
what the organisational standards are and what may happen if they are not followed
the hygiene and personal protective clothing that is required to support hand processing
the tools and equipment required to support hand processing
how to sharpen, maintain and store knives
how to obtain and interpret the relevant process and quality specifications
how to identify commonly processed fish species
how to prepare and maintain work stations in a condition suitable for hand processing
how to pin bone fillets, trim fillets, hand portion, skin whole fish, steak whole fish and slice to achieve the required product specification
how to assess the quality of whole fish and fish products
how to deal with fish and fish products that are not fit for use
common quality problems associated with hand processing and their likely causes
the importance of accuracy during processing
what action to take when the process specification is not met
what by-products from the process can be reworked and recycled
product control and traceability during processing operations
how to dispose of waste according to organisational procedures and regulatory requirements
the limits of your own authority and competence and why it is important to work within those limits
what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
IMPFP103 – Process fish by hand
Overview
This standard is about processing fish by hand. It details the skills and knowledge required to set-up and process fish using a knife to trim fillets, hand portion fillets, skin fish and fish fillets, steak whole fish and slice fish fillets. It is also about working to organisational product specifications and production schedules.
You will need to be able to prepare to process fish by hand. You also need to show you can process fish by hand. You must also show you can finish processing fish by hand.
This standard is for you if you work in the seafood industry and are involved in the processing of fish by hand.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Fillet; Fish; Knife; Health; Safety; Hygiene; Trim; Production; Waste