This standard covers hand-processing seafood for sale to customers. It covers the preparations you need to make so that you can process fish or shellfish and processing fish or shellfish by hand to produce products that are suitable to sell to customers. The standard involves working with common UK types of flatfish, round fish and shellfish.
You must be able to prepare to process fish or shellfish in a retail environment. You must also be able to process fish or shellfish using hand tools in a retail environment.
This standard is for you if you work in seafood processing and are involved in the processing in a retail environment.
Performance criteria
You must be able to:
process fish or shellfish for sale in a retail environment according to organisational requirements and standards
prepare and organise your work area and the tools and equipment you will need so that you can work safely and hygienically
obtain tools and equipment required to support planned operations, including hygiene and personal protective equipment
identify the fish/shellfish you have been asked to prepare and check that it is fit to sell
keep fish/shellfish fit to sell while preparing it for processing
prepare the fish/shellfish hygienically and safely for processing
process fish/shellfish to give products that meet specifications for yield and quality
keep fish/shellfish in a saleable condition while processing
place processed products that meet specifications in a suitable storage container
follow set procedures to deal with products that do not meet specifications
get rid of waste materials according to set procedures
clean processing tools and equipment and put them away
maintain hygienic working conditions
maintain the health and safety of yourself and others
maintain communication with customers
Knowledge and understanding
You need to know and understand
the organisational standards for processing fish or shellfish for sale in a retail environment and what may happen if they are not followed
the dangers and disadvantages of using unsafe and blunt tools and equipment
the types of accident and injury that can happen during hand processing, and the procedures for dealing with these
how to recognise the fish or shellfish species that are usually sold in fish retail outlets
how to recognise fish or shellfish that are not fit to sell
the company's cleaning schedule and why you should follow it
waste disposal procedures
how to recognise the fish or shellfish species that are usually sold in a fish retail outlet
where the different body parts are found on round fish, flatfish and shellfish species, and how this affects the way you process the various species
why it is important to cut fish or shellfish in exactly the right places
techniques for processing fish hygienically and safely so as to produce the yield and quality needed
how to dress cooked shellfish
what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
the limits of your own authority and competence and why it is important to work within those limits
IMPFP144 – Process seafood for retail sale
Overview
This standard covers hand-processing seafood for sale to customers. It covers the preparations you need to make so that you can process fish or shellfish and processing fish or shellfish by hand to produce products that are suitable to sell to customers. The standard involves working with common UK types of flatfish, round fish and shellfish.
You must be able to prepare to process fish or shellfish in a retail environment. You must also be able to process fish or shellfish using hand tools in a retail environment.
This standard is for you if you work in seafood processing and are involved in the processing in a retail environment.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Fish; Customers; Retail; Manufacturing; Operation; Process; Health; Safety; Hygiene; Equipment