This standard is about the intake of fish or shellfish. It details the skills and knowledge required to set-up intake areas and then intake fish or shellfish according to organisational procedures. It includes the inspection processes relevant to vehicles, packaging and product (size, condition, freshness and quality). It is also about working to organisational product specifications and production schedules.
You will need to show that you can prepare to intake fish/shellfish. You will also need to be able to intake fish/shellfish. You must also be able to finish the intake process.
This standard is for you if you work in the seafood industry and are involved in the intake of fish or shellfish.
Performance criteria
You must be able to:
confirm intake specifications and organisational requirements and standards
prepare and maintain the work area throughout the process
obtain tools and equipment required to support operations, including hygiene equipment
assess condition of transportation vehicle against intake specification
assess condition of packaging against intake specification
sample and inspect fish or shellfish according to intake specification
confirm intake specification and label fish or shellfish according to organisational requirements
handle and store fish or shellfish during intake in a manner which maintains quality and condition
transfer fish or shellfish to the next stage in the process
take action to control any non-conforming products
dispose of waste according to organisational procedures and regulatory requirements
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 facilities required to intake fish or shellfish
how to obtain and interpret the intake specifications
how to identify fish or shellfish species
how to prepare and maintain work areas used for the intake of fish or shellfish
how to inspect the condition of vehicles
how to recognise fish or shellfish species by size
how to recognise fish or shellfish quality
common quality problems and their likely causes
how fish or shellfish are transported to maintain condition and quality
how to assess condition of transportation materials and facilities
how to sample batches of fish or shellfish
inspection methods relating to temperature, quality, freshness, condition and labelling
the importance of following organisational intake procedures
handling methods that maintain the condition of fish or shellfish
labelling and traceability relevant to the intake of fish or shellfish
how to deal with non-conforming fish or shellfish that is not fit for use
what action to take when the process specification is not met
how to dispose of waste and why it is important to do so 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
IMPFP107 – Intake fish or shellfish
Overview
This standard is about the intake of fish or shellfish. It details the skills and knowledge required to set-up intake areas and then intake fish or shellfish according to organisational procedures. It includes the inspection processes relevant to vehicles, packaging and product (size, condition, freshness and quality). It is also about working to organisational product specifications and production schedules.
You will need to show that you can prepare to intake fish/shellfish. You will also need to be able to intake fish/shellfish. You must also be able to finish the intake process.
This standard is for you if you work in the seafood industry and are involved in the intake of fish or shellfish.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Fish; Shellfish; Manufacture; Process; Grade; Grading; Transportation