This standard is about the skills and knowledge you need to manage operations in fish and shellfish businesses. These businesses include the planning of the processing operation, the handling, processing, relevant manufacturing processes, retailing and certain food service operations such as fish frying.
The standard also reflects the skills associated with reviewing work plans and making recommendations for improvements.
This standard is for you if you work in seafood operations which may be either in a food manufacturing environment or a food service operation.
Performance criteria
You must be able to:
develop resourcing plans to reflect customer demand for fish or shellfish operations
check that operational plans comply with organisational and legal requirements
contribute to the development and maintenance of operational contingency plans
implement risk assessment processes
brief staff on relevant plans and targets
monitor the activity of staff to ensure that plans and standards are met and resolve operational problems
adapt plans and work activities to meet changing priorities and targets
monitor production efficiency
communicate changes to plans and factors affecting operations to staff members
investigate complaints and reports of non-compliance with plans
make recommendations for the efficiency improvements and the improvement of operations to the relevant staff
contribute to the development of the skills and knowledge of staff
complete all records according to organisational requirements
Knowledge and understanding
You need to know and understand
the organisational standards that impact on the operation and what might happen if they are not adhered to
how the use of resources should be planned to meet anticipated demand
the competencies and relevant experience needed by staff to work in the seafood operation
how contingency plans can be estimated
Control Of Substances Hazardous to Health (COSHH) and risk assessment requirements and precautions to be taken when implementing fish or shellfish operations
the importance of HACCP plans and food safety
how work plans, targets and operational requirements should be communicated to staff
the actions that should be followed to monitor the operation
how staff should be developed and supported to ensure that they meet operational objectives
the importance of adapting plans and work activities to meet changing priorities and targets
the importance and impact of continuous improvement
how changes to plans and activities should be communicated and documented
what the customer complaints process is
what your own role is in investigating and responding to customer complaints and non-compliance with organisational standards
the limits of your own authority and why it is important to work within them
how improvements to the fish or shellfish operation can be proposed and acted upon
how the development needs of staff can be identified
how to communicate with managers and other relevant personnel
IMPFP160 - Manage fish and shellfish operations
Overview
This standard is about the skills and knowledge you need to manage operations in fish and shellfish businesses. These businesses include the planning of the processing operation, the handling, processing, relevant manufacturing processes, retailing and certain food service operations such as fish frying.
The standard also reflects the skills associated with reviewing work plans and making recommendations for improvements.
This standard is for you if you work in seafood operations which may be either in a food manufacturing environment or a food service operation.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Fish; shellfish; food; drink