This standard is about grading fish or shellfish by hand. It details the skills and knowledge required to set-up and grade fish or shellfish. It is also about working to product specifications and production schedules.
You will need to be able to prepare to grade fish or shellfish by hand, including confirming the product specification. You must also be able to grade fish or shellfish by hand including achieving the required rate of grading. You must also be able to finish the grading process including the disposal of waste.
This standard is for you if you work in fish or shellfish processing and are involved in the grading of fish or shellfish by hand.
Performance criteria
You must be able to:
Prepare to grade fish/shellfish by hand
1. prepare to grade fish/shellfish by hand according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm grading specification
3. prepare the work area into a condition suitable for receiving fish or shellfish
4. take action in response to operating problems
5. maintain communication
Grade fish/shellfish by hand
6. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
7. grade fish or shellfish according to required size and quality requirements
8. achieve required rate of grading
9. handle and store fish or shellfish in a manner which maintains quality and condition
10. maintain condition of work area throughout grading process
11. label fish or shellfish according to organisational requirements
12. transfer graded fish or shellfish to the next stage in the process
13. take action in response to operating problems
14. maintain communication
Finish grading process
15. finish grading according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
16. dispose of waste according to organisational procedures
17. make equipment and work station ready for future use after the completion of the process
18. maintain communication
19. 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 facilities required to grade fish or shellfish
3. how to obtain and interpret grading specifications
4. how to identify commonly processed fish or shellfish species
5. how to prepare and maintain work areas used for grading
6. how to grade by size
7. how to assess and grade by quality
8. common quality problems and their likely causes
9. handling methods that maintain the quality and condition
10. the importance of grading in accordance with procedure
11. how to deal with fish or shellfish that is not fit for use
12. what action to take when the grading specification is not met
13. how to dispose of waste and why it is important to do so in accordance with procedures
14. product control and traceability during grading operations
15. the limits of your own authority and competence and why it is important to work within those limits
16. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
IMPFP105 – Grade fish or shellfish by hand
Overview
This standard is about grading fish or shellfish by hand. It details the skills and knowledge required to set-up and grade fish or shellfish. It is also about working to product specifications and production schedules.
You will need to be able to prepare to grade fish or shellfish by hand, including confirming the product specification. You must also be able to grade fish or shellfish by hand including achieving the required rate of grading. You must also be able to finish the grading process including the disposal of waste.
This standard is for you if you work in fish or shellfish processing and are involved in the grading of fish or shellfish by hand.
Performance criteria
You must be able to:
Prepare to grade fish/shellfish by hand
1. prepare to grade fish/shellfish by hand according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm grading specification
3. prepare the work area into a condition suitable for receiving fish or shellfish
4. take action in response to operating problems
5. maintain communication
Grade fish/shellfish by hand
6. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
7. grade fish or shellfish according to required size and quality requirements
8. achieve required rate of grading
9. handle and store fish or shellfish in a manner which maintains quality and condition
10. maintain condition of work area throughout grading process
11. label fish or shellfish according to organisational requirements
12. transfer graded fish or shellfish to the next stage in the process
13. take action in response to operating problems
14. maintain communication
Finish grading process
15. finish grading according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
16. dispose of waste according to organisational procedures
17. make equipment and work station ready for future use after the completion of the process
18. maintain communication
19. 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 facilities required to grade fish or shellfish
3. how to obtain and interpret grading specifications
4. how to identify commonly processed fish or shellfish species
5. how to prepare and maintain work areas used for grading
6. how to grade by size
7. how to assess and grade by quality
8. common quality problems and their likely causes
9. handling methods that maintain the quality and condition
10. the importance of grading in accordance with procedure
11. how to deal with fish or shellfish that is not fit for use
12. what action to take when the grading specification is not met
13. how to dispose of waste and why it is important to do so in accordance with procedures
14. product control and traceability during grading operations
15. the limits of your own authority and competence and why it is important to work within those limits
16. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Keywords: Fish; Shellfish; Manufacture; Process; Grade; Grading; Environmental