This standard is about shucking bivalves by hand. It details the skills and knowledge required to set-up and shuck bivalves using a knife. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to shuck bivalves by hand. You must also be able to shuck bivalves. You must also be able to complete shucking operations.
This standard is for you if you work in shellfish processing and shuck bivalves.
Performance criteria
You must be able to:
Prepare to shuck
1. prepare to shuck according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm process specification
3. prepare work station to ensure conditions are suitable for shucking
4. obtain tools and equipment required to support shucking process
5. sharpen knife (knives) into a condition suitable for achieving required production specification
6. obtain bivalves to meet required process specification
7. take action in response to operating problems
8. maintain communication
Shuck bivalves
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. shuck bivalves to achieve required yield and quality requirements
11. remove all unwanted body parts and clean bivalves meats
12. achieve required rate of production
13. handle and store bivalve meats in a manner which maintains quality and condition
14. maintain condition of work station throughout the process
15. dispose of waste material according to organisational procedures
16. sharpen knives as required to maintain their effectiveness as a cutting tool
17. make sure the product is transferred safely to the next stage in the process
18. take action in response to operating problems
19. maintain communication
Finish shucking operations
20. finish shucking operations according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
21. deal with materials that can be re-cycled or re-worked
22. dispose of waste material according to organisational procedures
23. make equipment and work station ready for future use, after the completion of the process
24. maintain communication
25. 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 shucking
3. the tools and equipment required to support bivalve shucking
4. how to sharpen, maintain and store knives
5. how to obtain and interpret the relevant process and quality specifications
6. how to identify different bivalve species
7. how to prepare and maintain work stations in a condition suitable for shucking
8. how to shuck to achieve the required product specification
9. how to assess the quality of bivalves and bivalve meats
10. common quality problems associated with bivalve shucking and their likely causes
11. the importance of removing all unwanted body parts from bivalves
12. how to deal with bivalves and bivalve meats that are not fit for use
13. what action to take when the process specification is not met
14. product control and traceability during processing operations
15. how to dispose of waste according to organisational procedures
16. the limits of your own authority and competence and why it is important to work within those limits
17. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Keywords: Bivalves; Shuck; Shucking; Production; Knife; Hygiene; Health; Safety; Process
IMPFP111 – Shuck bivalves by hand
Overview
This standard is about shucking bivalves by hand. It details the skills and knowledge required to set-up and shuck bivalves using a knife. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to shuck bivalves by hand. You must also be able to shuck bivalves. You must also be able to complete shucking operations.
This standard is for you if you work in shellfish processing and shuck bivalves.
Performance criteria
You must be able to:
Prepare to shuck
1. prepare to shuck according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm process specification
3. prepare work station to ensure conditions are suitable for shucking
4. obtain tools and equipment required to support shucking process
5. sharpen knife (knives) into a condition suitable for achieving required production specification
6. obtain bivalves to meet required process specification
7. take action in response to operating problems
8. maintain communication
Shuck bivalves
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. shuck bivalves to achieve required yield and quality requirements
11. remove all unwanted body parts and clean bivalves meats
12. achieve required rate of production
13. handle and store bivalve meats in a manner which maintains quality and condition
14. maintain condition of work station throughout the process
15. dispose of waste material according to organisational procedures
16. sharpen knives as required to maintain their effectiveness as a cutting tool
17. make sure the product is transferred safely to the next stage in the process
18. take action in response to operating problems
19. maintain communication
Finish shucking operations
20. finish shucking operations according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
21. deal with materials that can be re-cycled or re-worked
22. dispose of waste material according to organisational procedures
23. make equipment and work station ready for future use, after the completion of the process
24. maintain communication
25. 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 shucking
3. the tools and equipment required to support bivalve shucking
4. how to sharpen, maintain and store knives
5. how to obtain and interpret the relevant process and quality specifications
6. how to identify different bivalve species
7. how to prepare and maintain work stations in a condition suitable for shucking
8. how to shuck to achieve the required product specification
9. how to assess the quality of bivalves and bivalve meats
10. common quality problems associated with bivalve shucking and their likely causes
11. the importance of removing all unwanted body parts from bivalves
12. how to deal with bivalves and bivalve meats that are not fit for use
13. what action to take when the process specification is not met
14. product control and traceability during processing operations
15. how to dispose of waste according to organisational procedures
16. the limits of your own authority and competence and why it is important to work within those limits
17. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Keywords: Bivalves; Shuck; Shucking; Production; Knife; Hygiene; Health; Safety; Process