This standard is about using machines to extract meat from shellfish. It includes the skills and knowledge required to start up, run and shut down the equipment used to extract meat. It is also about working to organisational product specifications and production schedules.
You must be able to prepare for shellfish meat extraction. You must also be able to carry out shellfish meat extraction. You must also be able to finish the shellfish meat extraction process.
This standard is for you if you work in the seafood industry and are involved in the control of shellfish meat extraction.
Performance criteria
You must be able to:
control shellfish meat extraction operations according to organisational requirements and standards
check process specifications
obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
set-up equipment according to specification
make sure that meat of required specification are available and fit for use
make sure that services meet requirements
start-up plant or equipment and check that it is running to specification
supply machine with shellfish meat at specified rate
achieve the required output to the specification
remove any unwanted shell and debris
grade extracted meat according to specification
handle shellfish meats in a manner which maintains quality and condition
make sure the product is transferred safely to the next stage in the manufacturing operation
check the specifications to time shut down
shut down equipment according to organisational requirements
deal with items that can be re-cycled or reworked
dispose of waste material according to organisational procedures and regulatory requirements
make equipment ready for future use after 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 equipment required to extract shellfish meat
the principles of extraction process
how to prepare extraction equipment for operation
how shellfish is prepared for meat extraction and how failures in preparation can impact on the process of extraction
how to assess the quality of shellfish meat
how to present shellfish and how the quality of the meat will vary depending on presentation
how shell can contaminate shellfish meat and methods of control
how and why it is important to monitor the quality of extracted meat
how to identify extracted product which is appropriate for whole tail products
how to assess the quality of shellfish meat
how shellfish meat should be handled to maintain condition and quality
common quality problems and their likely causes
labelling and traceability relevant to the shellfish meat extraction
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
IMPFP131 – Extract shellfish meat by machine
Overview
This standard is about using machines to extract meat from shellfish. It includes the skills and knowledge required to start up, run and shut down the equipment used to extract meat. It is also about working to organisational product specifications and production schedules.
You must be able to prepare for shellfish meat extraction. You must also be able to carry out shellfish meat extraction. You must also be able to finish the shellfish meat extraction process.
This standard is for you if you work in the seafood industry and are involved in the control of shellfish meat extraction.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Prawn; Meat; Extraction; Operation; Hygiene; Process; Production; Health; Safety