This standard is about the skills and knowledge needed to control the machine grading of fish or shellfish. It details the skills required to start up, run and shut down grading equipment. It is also about working to organisational product specifications and production schedules.
You must be able to prepare fish for grading using a machine and carry out fish or shellfish grading by machine. You must also be able to finish grading by machine operations.
This standard is for you if you work in the seafood industry and grade by machine.
Performance criteria
You must be able to:
check product specifications and organisational requirements and standards
set up machine to support planned operations
obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
make sure that fish/shellfish is available and fit for use
make sure that services meet requirements
operate machine according to organisational requirements
achieve the required grading output according to specification
make sure the product is transferred to the next stage in the manufacturing operation
check the specifications to time shut down
shut down the machine according to organisational requirements
deal with items that can be re-cycled or reworked
dispose of waste according to organisational procedures
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 purpose and importance of the process
what equipment and tools to use and their condition
what materials to use and in what quantity
how to obtain and interpret the relevant process or ingredient specification
what recording, reporting and communication is needed and how to carry this out and the reasons why it is important to do so
what action to take when the process specification is not met
how to carry out the necessary pre start checks and why it is important to do so
how to follow the start up procedures for the process and why it is important to do so
how to obtain the necessary resources for the process
how to follow work instructions and why it is important to do so
common sources of contamination during processing, how to avoid these and what might happen if this is not done
how to operate, regulate and shut down the relevant equipment
when it is necessary to seek assistance and how to seek it
how to follow the relevant process control procedures and why it is important to do so
how to carry out the process in an efficient manner and why it is important to do so
what the limits of your own authority and competence are and why it is important to work within them
how to deal with items that can be re-cycled or re-worked
how to dispose of waste and why it is important to do so according to organisational standards and regulatory requirements
IMPFP115 – Grade fish or shellfish by machine
Overview
This standard is about the skills and knowledge needed to control the machine grading of fish or shellfish. It details the skills required to start up, run and shut down grading equipment. It is also about working to organisational product specifications and production schedules.
You must be able to prepare fish for grading using a machine and carry out fish or shellfish grading by machine. You must also be able to finish grading by machine operations.
This standard is for you if you work in the seafood industry and grade by machine.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Fish; Shellfish; Manufacture; Process; Grade; Grading; Environmental; Machine