This standard is about the packing of live shellfish for dispatch. It details the skills and knowledge required to prepare for and pack live shellfish. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to pack live shellfish. You must also be able to pack live shellfish. You must also be able to complete the shellfish packing process.
This standard is for you if you work in the seafood industry and are involved in the packing of live shellfish.
Performance criteria
You must be able to:
prepare and maintain work area throughout the process
obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
obtain packing specification
obtain and prepare packaging ready to receive live shellfish
obtain shellfish to meet required specification
decant and check quality and condition of live shellfish
remove dead and damaged shellfish, minimising disturbance to the remaining shellfish
pack shellfish and add chilling agent according to specification
label shellfish according to specification
handle shellfish in a manner which minimises stress
forward packed shellfish for dispatch
maintain environmental conditions within the processing area
make sure the live shellfish are dispatched safely
deal with materials that can be re-cycled or re-worked
clean work area into a hygienic condition in preparation for the next shellfish batch
dispose of waste according to organisational procedures and regulatory requirements
maintain records of packing 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 requirements associated with the handling of live shellfish
your responsibilities under animal welfare legislation
the handling requirements for live shellfish
why speed and temperature control is important during the packing process
how to assess the quality and condition of live shellfish
why it is important to remove dead or damaged shellfish before dispatch
when shellfish are not in a condition suitable for live transport
the environmental conditions required by live shellfish
the packaging requirements for live shellfish including how to ensure that packaging is suitable for receiving live shellfish
how to pack live shellfish
the methods used to control the temperature of shellfish during transport
how ambient atmospheric temperature can impact on the shellfish health
how live shellfish can become stressed and why it is important to minimise the stress caused to shellfish
the storage conditions required to maintain the quality of live shellfish
how shellfish can become contaminated, how to avoid this and what might happen if this is not done
the labelling requirements associated with the dispatch of live shellfish
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
IMPFP133 – Pack live shellfish for dispatch
Overview
This standard is about the packing of live shellfish for dispatch. It details the skills and knowledge required to prepare for and pack live shellfish. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to pack live shellfish. You must also be able to pack live shellfish. You must also be able to complete the shellfish packing process.
This standard is for you if you work in the seafood industry and are involved in the packing of live shellfish.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Shellfish; Quality; Condition; Chilling; Manufacturing; Operation; Handle; Heath; Safety; Hygiene; Welfare