This standard is about the intake of fish or shellfish. It details the skills and knowledge required to set-up intake areas and then intake fish or shellfish according to organisational procedures. It includes the inspection processes relevant to vehicles, packaging and product (size, condition, freshness and quality). It is also about working to organisational product specifications and production schedules.
You will need to show that you can prepare to intake fish/shellfish. You will also need to be able to intake fish/shellfish. You must also be able to finish the intake process.
This standard is for you if you work in fish or shellfish processing and are involved in the intake of fish or shellfish.
Performance criteria
You must be able to:
Prepare to intake fish/shellfish
1. prepare to intake fish/shellfish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm intake specifications
3. prepare work area into a condition suitable for receiving fish or shellfish
4. take action in response to operating problems
5. maintain communication
Intake fish/shellfish
6. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
7. assess condition of transportation vehicle against intake specification
8. assess condition of packaging against intake specification
9. sample and inspect fish or shellfish according to intake specification
10. confirm intake specification and label fish or shellfish according to organisational requirements
11. handle and store fish or shellfish during intake in a manner which maintains quality and condition
12. maintain condition of work area throughout intake process
13. transfer fish or shellfish to the next stage in the process
14. take action to control any non-conforming products
15. take action in response to operating problems
16. maintain communication
Finish intake process
17. finish intake according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
18. dispose of waste according to organisational procedures
19. make equipment and work area ready for next intake
20. maintain communication
21. 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 intake fish or shellfish
3. how to obtain and interpret the intake specifications
4. how to identify fish or shellfish species
5. how to prepare and maintain work areas used for the intake of fish or shellfish
6. how to inspect the condition of vehicles
7. how to recognise fish or shellfish species by size
8. how to recognise fish or shellfish quality
9. common quality problems and their likely causes
10. how fish or shellfish are transported to maintain condition and quality
11. how to assess condition of transportation materials and facilities
12. how to sample batches of fish or shellfish
13. inspection methods relating to temperature, quality, freshness, condition and labelling
14. the importance of following organisational intake procedures
15. handling methods that maintain the condition of fish or shellfish
16. labelling and traceability relevant to the intake of fish or shellfish
17. how to deal with non-conforming fish or shellfish that is not fit for use
18. what action to take when the process specification is not met
19. how to dispose of waste and why it is important to do so
20. the limits of your own authority and competence and why it is important to work within those limits
21. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
IMPFP107 – Intake fish or shellfish
Overview
This standard is about the intake of fish or shellfish. It details the skills and knowledge required to set-up intake areas and then intake fish or shellfish according to organisational procedures. It includes the inspection processes relevant to vehicles, packaging and product (size, condition, freshness and quality). It is also about working to organisational product specifications and production schedules.
You will need to show that you can prepare to intake fish/shellfish. You will also need to be able to intake fish/shellfish. You must also be able to finish the intake process.
This standard is for you if you work in fish or shellfish processing and are involved in the intake of fish or shellfish.
Performance criteria
You must be able to:
Prepare to intake fish/shellfish
1. prepare to intake fish/shellfish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm intake specifications
3. prepare work area into a condition suitable for receiving fish or shellfish
4. take action in response to operating problems
5. maintain communication
Intake fish/shellfish
6. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
7. assess condition of transportation vehicle against intake specification
8. assess condition of packaging against intake specification
9. sample and inspect fish or shellfish according to intake specification
10. confirm intake specification and label fish or shellfish according to organisational requirements
11. handle and store fish or shellfish during intake in a manner which maintains quality and condition
12. maintain condition of work area throughout intake process
13. transfer fish or shellfish to the next stage in the process
14. take action to control any non-conforming products
15. take action in response to operating problems
16. maintain communication
Finish intake process
17. finish intake according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
18. dispose of waste according to organisational procedures
19. make equipment and work area ready for next intake
20. maintain communication
21. 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 intake fish or shellfish
3. how to obtain and interpret the intake specifications
4. how to identify fish or shellfish species
5. how to prepare and maintain work areas used for the intake of fish or shellfish
6. how to inspect the condition of vehicles
7. how to recognise fish or shellfish species by size
8. how to recognise fish or shellfish quality
9. common quality problems and their likely causes
10. how fish or shellfish are transported to maintain condition and quality
11. how to assess condition of transportation materials and facilities
12. how to sample batches of fish or shellfish
13. inspection methods relating to temperature, quality, freshness, condition and labelling
14. the importance of following organisational intake procedures
15. handling methods that maintain the condition of fish or shellfish
16. labelling and traceability relevant to the intake of fish or shellfish
17. how to deal with non-conforming fish or shellfish that is not fit for use
18. what action to take when the process specification is not met
19. how to dispose of waste and why it is important to do so
20. the limits of your own authority and competence and why it is important to work within those limits
21. 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; Transportation