This standard is about filleting fish by hand. It details the skills and knowledge required to set-up and fillet fish manually using a knife. It is also about working to achieve organisational product specifications and production schedules. It details the skills and knowledge needed to maintain product quality.
You will need to be able to prepare to fillet fish by hand. You also need to show you can fillet fish by hand. You must also show you can finish hand filleting of fish.
This standard is for you if you work in fish processing and are involved in the production of filleted fish.
Performance criteria
You must be able to:
Prepare to fillet fish by hand
1. prepare to fillet fish by hand according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm filleting specification
3. obtain tools and equipment required to support planned filleting operations
4. prepare work station to ensure conditions are suitable for hand filleting
5. sharpen knife into a condition suitable for achieving required filleting specification
6. obtain fish to meet required filleting specification
7. take action in response to operating problems
8. maintain communication
Fillet fish by hand
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. fillet fish to achieve required yield and quality requirements
11. trim fillets to achieve specified appearance requirements
12. achieve required rate of production
13. handle and store fish and fish products in a manner which maintains quality and condition
14. maintain condition of work station throughout the process
15. dispose of waste according to organisational procedures
16. sharpen knives as required to maintain their effectiveness as a cutting tool
17. safely store knives when not in use
18. make sure the product is transferred to the next stage in the processing operation
19. take action in response to operating problems
20. maintain communication
Finish hand filleting
21. finish hand filleting according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
22. deal with materials that can be re-cycled or re-worked
23. dispose of waste material according to organisational procedures
24. make equipment and work station ready for future use after the completion of the process
25. safely store knives after use
26. maintain communication
27. complete all records
Knowledge and understanding
You need to know and understand
1. what the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are and what may happen if they are not followed
2. the personal protective clothing that is required to support hand filleting
3. the tools and equipment required to support hand filleting
4. how to sharpen, maintain and store knives
5. how to obtain and interpret the relevant process and quality specifications
6. how to identify commonly used fish species
7. how to prepare and maintain work stations in a condition suitable for hand filleting
8. how to fillet round fish and flat fish to maximise yield
9. the body skeletal structure of commonly processed round and flat fish
10. the cuts needed to produce single and butterfly fillets
11. how to assess the quality of whole fish and fish fillets
12. how to deal with fish which is not fit for use
13. common quality problems associated with hand filleting and likely causes
14. the importance of accuracy during filleting
15. what action to take when the process specification is not met
16. what parts of the filleted fish frame can be reworked and recycled
17. product control and traceability during filleting operations
18. how to dispose of waste according to organisational procedures
19. the limits of your own authority and competence and why it is important to work within those limits
20. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Keywords: Fillet; Fish; Knife; Health; Safety; Hygiene; Trim; Production
IMPFP101 – Fillet fish by hand
Overview
This standard is about filleting fish by hand. It details the skills and knowledge required to set-up and fillet fish manually using a knife. It is also about working to achieve organisational product specifications and production schedules. It details the skills and knowledge needed to maintain product quality.
You will need to be able to prepare to fillet fish by hand. You also need to show you can fillet fish by hand. You must also show you can finish hand filleting of fish.
This standard is for you if you work in fish processing and are involved in the production of filleted fish.
Performance criteria
You must be able to:
Prepare to fillet fish by hand
1. prepare to fillet fish by hand according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm filleting specification
3. obtain tools and equipment required to support planned filleting operations
4. prepare work station to ensure conditions are suitable for hand filleting
5. sharpen knife into a condition suitable for achieving required filleting specification
6. obtain fish to meet required filleting specification
7. take action in response to operating problems
8. maintain communication
Fillet fish by hand
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. fillet fish to achieve required yield and quality requirements
11. trim fillets to achieve specified appearance requirements
12. achieve required rate of production
13. handle and store fish and fish products in a manner which maintains quality and condition
14. maintain condition of work station throughout the process
15. dispose of waste according to organisational procedures
16. sharpen knives as required to maintain their effectiveness as a cutting tool
17. safely store knives when not in use
18. make sure the product is transferred to the next stage in the processing operation
19. take action in response to operating problems
20. maintain communication
Finish hand filleting
21. finish hand filleting according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
22. deal with materials that can be re-cycled or re-worked
23. dispose of waste material according to organisational procedures
24. make equipment and work station ready for future use after the completion of the process
25. safely store knives after use
26. maintain communication
27. complete all records
Knowledge and understanding
You need to know and understand
1. what the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are and what may happen if they are not followed
2. the personal protective clothing that is required to support hand filleting
3. the tools and equipment required to support hand filleting
4. how to sharpen, maintain and store knives
5. how to obtain and interpret the relevant process and quality specifications
6. how to identify commonly used fish species
7. how to prepare and maintain work stations in a condition suitable for hand filleting
8. how to fillet round fish and flat fish to maximise yield
9. the body skeletal structure of commonly processed round and flat fish
10. the cuts needed to produce single and butterfly fillets
11. how to assess the quality of whole fish and fish fillets
12. how to deal with fish which is not fit for use
13. common quality problems associated with hand filleting and likely causes
14. the importance of accuracy during filleting
15. what action to take when the process specification is not met
16. what parts of the filleted fish frame can be reworked and recycled
17. product control and traceability during filleting operations
18. how to dispose of waste according to organisational procedures
19. the limits of your own authority and competence and why it is important to work within those limits
20. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Keywords: Fillet; Fish; Knife; Health; Safety; Hygiene; Trim; Production