This standard is about gutting fish by hand. It details the skills and knowledge required to set-up, gut and wash fish by hand. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to gut and wash fish. You must also be able to gut and wash fish by hand. You must also be able to finish hand gutting and washing.
This standard is for you if you work in the seafood industry and are involved in the gutting and cleaning of fish by hand.
Performance criteria
You must be able to:
gut and wash fish according to organisational standards
confirm process specification
prepare and maintain work station throughout the process
obtain tools and equipment required to support the gutting operation, including hygiene and personal protective equipment
sharpen knife or knives into a condition suitable for achieving the required production specification and according to organisational procedures
obtain fish to meet required process specification
confirm availability of clean potable water
split fish and remove contents of gut cavity
wash and clean gut cavity
achieve required rate of production
handle and store fish in a manner which maintains quality and condition
make sure the product is transferred safely to the next stage in the manufacturing operation
dispose of waste material according to organisational procedures
deal with materials that can be re-cycled or re-worked
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 gutting and cleaning
why it is important to use potable water to clean fish
how to sharpen, maintain and store knives
how to obtain and interpret the relevant process specification
how to prepare and maintain work stations in a condition suitable for hand processing
how to gut and wash fish to remove all internal organs
how to assess the quality of whole and gutted clean fish
expected yields from gutting process
product control and traceability during gutting operations
how to deal with fish that are not fit for use
common quality problems associated with gutting and cleaning and their likely causes
what action to take when the process specification is not met
what parts of the processed fish can be re-worked and re-cycled
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
IMPFP125 – Gut and clean fish by hand
Overview
This standard is about gutting fish by hand. It details the skills and knowledge required to set-up, gut and wash fish by hand. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to gut and wash fish. You must also be able to gut and wash fish by hand. You must also be able to finish hand gutting and washing.
This standard is for you if you work in the seafood industry and are involved in the gutting and cleaning of fish by hand.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Fish; Gut; Clean; Knife; Health; Safety; Hygiene; Environmental; Production; Process