This standard is about the packing and icing of fish or shellfish. It details the skills and knowledge required to set-up packing areas and then pack and ice fish or shellfish. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to pack and ice fish or shellfish. You must also be able to actually pack and ice fish or shellfish. You must also be able to finish the packing and icing process.
This standard is for you if you work in fish or shellfish processing and pack and ice fish or shellfish.
Performance criteria
You must be able to:
Prepare to ice fish/shellfish
1. prepare to ice fish/shellfish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain packing specification
3. prepare work area into a condition suitable for packing and icing fish/shellfish
4. set-up and check accuracy of weighing equipment
5. obtain ice and packaging materials to meet requirements of packing specification
6. obtain fish/shellfish to meet requirements of packing specification
7. take action in response to operating problems
8. maintain communications
Pack and ice fish/shellfish
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. pack and ice fish/shellfish according to given packing specification
11. handle fish/shellfish in a manner which maintains quality and condition
12. maintain condition of work area throughout packing process
13. close and seal packaging according to specification
14. locate and label packaged product ready for dispatch
15. take action in response to operating problems
16. maintain communication
Finish icing process
17. finish icing 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 future use, after the completion of the packing process
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 pack and ice fish/shellfish
3. how to obtain and interpret packing specifications
4. how to identify fish/shellfish species and fish/shellfish products
5. how to recognise the quality of fresh fish/shellfish and fish/shellfish products
6. icing as a chilling process and how it is used to maintain the quality of chilled fish/shellfish
7. the different types of ice that can be used to pack fish/shellfish
8. how to monitor and assess the quality of ice
9. the quantity of ice which is required to maintain the quality of fish/shellfish during distribution
10. how to set-up weighing equipment ready for use including why it is important to be accurate
11. how fish/shellfish must be handled to maintain condition and quality
12. how to assess the condition of packaging materials
13. how and why it is important to seal packaging
14. labelling and traceability relevant to dispatch
15. what action to take when the process specification is not met
16. how to dispose of waste and why it is important to do so
17. the limits of your own authority and competence and why it is important to work within those limits
18. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
IMPFP113 – Pack and ice fish or shellfish
Overview
This standard is about the packing and icing of fish or shellfish. It details the skills and knowledge required to set-up packing areas and then pack and ice fish or shellfish. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to pack and ice fish or shellfish. You must also be able to actually pack and ice fish or shellfish. You must also be able to finish the packing and icing process.
This standard is for you if you work in fish or shellfish processing and pack and ice fish or shellfish.
Performance criteria
You must be able to:
Prepare to ice fish/shellfish
1. prepare to ice fish/shellfish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain packing specification
3. prepare work area into a condition suitable for packing and icing fish/shellfish
4. set-up and check accuracy of weighing equipment
5. obtain ice and packaging materials to meet requirements of packing specification
6. obtain fish/shellfish to meet requirements of packing specification
7. take action in response to operating problems
8. maintain communications
Pack and ice fish/shellfish
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. pack and ice fish/shellfish according to given packing specification
11. handle fish/shellfish in a manner which maintains quality and condition
12. maintain condition of work area throughout packing process
13. close and seal packaging according to specification
14. locate and label packaged product ready for dispatch
15. take action in response to operating problems
16. maintain communication
Finish icing process
17. finish icing 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 future use, after the completion of the packing process
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 pack and ice fish/shellfish
3. how to obtain and interpret packing specifications
4. how to identify fish/shellfish species and fish/shellfish products
5. how to recognise the quality of fresh fish/shellfish and fish/shellfish products
6. icing as a chilling process and how it is used to maintain the quality of chilled fish/shellfish
7. the different types of ice that can be used to pack fish/shellfish
8. how to monitor and assess the quality of ice
9. the quantity of ice which is required to maintain the quality of fish/shellfish during distribution
10. how to set-up weighing equipment ready for use including why it is important to be accurate
11. how fish/shellfish must be handled to maintain condition and quality
12. how to assess the condition of packaging materials
13. how and why it is important to seal packaging
14. labelling and traceability relevant to dispatch
15. what action to take when the process specification is not met
16. how to dispose of waste and why it is important to do so
17. the limits of your own authority and competence and why it is important to work within those limits
18. 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; Frozen; Process; Processing; Hygiene; Pack; Packing