This standard is about the packing and icing of fish or shellfish. It details the skills and knowledge required to set-up packing areas and then pack and ice fish or shellfish. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to pack and ice fish or shellfish. You must also be able to actually pack and ice fish or shellfish. You must also be able to finish the packing and icing process.
This standard is for you if you work in the seafood industry and pack and ice fish or shellfish.
Performance criteria
You must be able to:
obtain packing specification and organisational requirements and standards
prepare and maintain work area throughout the process
obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
set-up and check accuracy of weighing equipment
obtain ice and packaging materials to meet requirements of packing specification
obtain fish/shellfish to meet requirements of packing specification
pack and ice fish/shellfish according to given packing specification
handle fish/shellfish in a manner which maintains quality and condition
close and seal packaging according to specification
locate and label packaged product ready for dispatch
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 pack and ice fish/shellfish
how to obtain and interpret packing specifications
how to identify fish/shellfish species and fish/shellfish products
how to recognise the quality of fresh fish/shellfish and fish/shellfish products
the presentation quality of fresh fish/shellfish and fish/shellfish products
icing as a chilling process and how it is used to maintain the quality of chilled fish/shellfish
the different types of ice that can be used to pack fish/shellfish
how to monitor and assess the quality of ice
the quantity of ice which is required to maintain the quality of fish/shellfish during distribution
how to set-up weighing equipment ready for use including why it is important to be accurate
how fish/shellfish must be handled to maintain condition and quality
how to assess the condition of packaging materials
how and why it is important to seal packaging
labelling and traceability relevant to dispatch
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
IMPFP113 – Pack and ice fish or shellfish
Overview
This standard is about the packing and icing of fish or shellfish. It details the skills and knowledge required to set-up packing areas and then pack and ice fish or shellfish. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to pack and ice fish or shellfish. You must also be able to actually pack and ice fish or shellfish. You must also be able to finish the packing and icing process.
This standard is for you if you work in the seafood industry and pack and ice fish or shellfish.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Fish; Shellfish; Frozen; Process; Processing; Hygiene; Pack; Packing