This standard is about controlling skinning fish by machine. It details the skills and knowledge required to start up, run and shut down “stand alone” skinning equipment. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to skin fish. You must also be able to carry out fish skinning operations. You must also be able to complete the fish skinning process.
This standard is for you if you are involved in the production of fish and are involved in fish skinning operations.
Performance criteria
You must be able to:
check product specifications at the right time
obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
set up equipment according to specification
make sure that fish is available and fit for use
make sure that services meet requirements
start up the equipment and check that it is running to specification
use equipment and make sure that it is supplied with materials and services
achieve the required yield and output according to specification
make sure the product is transferred safely to the next stage in the operation
shut down equipment according to organisational requirements
deal with items that can be re-cycled or reworked
dispose of waste 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 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 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
different ways to carry out the process
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 procedures and regulatory requirements
how to make equipment ready for future use
what recording, reporting and communication is needed and how to carry this out and the reasons why it is important to do so
IMPFP136 - Control fish skinning operations
Overview
This standard is about controlling skinning fish by machine. It details the skills and knowledge required to start up, run and shut down “stand alone” skinning equipment. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to skin fish. You must also be able to carry out fish skinning operations. You must also be able to complete the fish skinning process.
This standard is for you if you are involved in the production of fish and are involved in fish skinning operations.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Fish; Machine; Skin; Manufacturing; Operation; Process; Health; Safety; Hygiene; Equipment