IMPFP117 – Control the fish or shellfish brining process
Overview
This standard is about the brining of fish or shellfish as part of a processing operation. It details the skills and knowledge required to set-up and maintain the brining process. It is also about working to organisational product specifications and production schedules.
You must be able to prepare for and brine fish or shellfish. You must also be able to complete the brining process.
This standard is for you if you work in fish or shellfish processing and are involved in the brining process.
Performance criteria
You must be able to:
Prepare to brine fish/shellfish
1. prepare to brine fish/shellfish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain and interpret brining specification
3. prepare the brine facilities and associated work areas into a condition suitable for receiving fish/shellfish
4. obtain salt and water of required quality according to specification
5. measure and mix required quantities of salt and water according to specification
6. obtain fish/shellfish of specified quality
7. take action in response to operating problems
8. maintain communications
Brine fish/shellfish
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. load fish/shellfish into brine according to operating instructions
11. maintain fish/shellfish in brine for specified time period
12. monitor and maintain brine quality throughout brining period
13. remove fish/shellfish from brine and allow to dry according to specification
14. handle fish/shellfish in a manner which maintains quality and condition
15. make sure brined fish/shellfish are transferred to the next production stage
16. maintain condition of work area throughout process
17. take action in response to operating problems
18. maintain communication
Finish the brining process
19. finish brining according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
20. dispose of waste material according to organisational procedures
21. make brining facilities and work area ready for future use, on completion of the process
22. maintain communication
23. complete all records
Knowledge and understanding
You need to know and understand
1. how to obtain and apply the brining specification
2. how to obtain fish/shellfish of satisfactory quality for brining
3. what facilities and equipment are needed to brine fish/shellfish
4. the importance of monitoring the quality and temperature of fish/shellfish during brining
5. how to obtain salt, water or other ingredients of satisfactory quality for brine production
6. how to prepare brine of the concentration stated in the brining specification
7. how to monitor the key characteristics of the brine during brining
8. how to ensure brining times are kept within specified limits
9. how to maintain brining conditions during the brining operation
10. what the appropriate post brining storage conditions are before fish/shellfish is forwarded to the next stage in production
11. how to identify brined seafood that is of unsatisfactory quality
12. how brined products should be handled, moved and stored during production
13. what action to take when the process specification is not met
14. how to dispose of waste and why it is important to do so
15. how to prepare the facilities, tools and equipment for future use, upon completion of the brining process
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
18. 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
19. how variations in typical process specifications can impact on brining operations
20. how to assess that raw material is suitable for brining or salting
21. how to prepare the facilities, tools and equipment for brining or salting
22. how raw material quality and temperature can impact on the process and how this may be monitored
23. how to assess the suitability of salt, water and other ingredients for use in brining or salting
24. how to prepare brines of different strengths and make suitable adjustments to achieve the required concentrations
25. how to measure brine strength and temperature using a variety of different methods
26. how to establish what are appropriate brining or curing times
27. how the key characteristics of brine will change during brining and what impact this will have on the finished product including concentration, temperature, purity
28. why fish/shellfish is allowed to rest after brining or salting
29. how to assess the quality of brined or cured fish/shellfish
30. the impact of handling and storage on the condition and quality of brined or cured fish/shellfish
31. how to change the conditions during brining to solve common quality problems and their likely causes
32. the methods used to hold material in brine
33. the methods used to apply and hold dry cures
34. how flesh oil content and thickness/size impacts on brining or curing times
35. the process of osmosis and its impact on flesh during the brining/curing process
36. how to assess salt levels in processed fish/shellfish and the role this plays in ensuring food safety
IMPFP117 – Control the fish or shellfish brining process
Overview
This standard is about the brining of fish or shellfish as part of a processing operation. It details the skills and knowledge required to set-up and maintain the brining process. It is also about working to organisational product specifications and production schedules.
You must be able to prepare for and brine fish or shellfish. You must also be able to complete the brining process.
This standard is for you if you work in fish or shellfish processing and are involved in the brining process.
Performance criteria
You must be able to:
Prepare to brine fish/shellfish
1. prepare to brine fish/shellfish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain and interpret brining specification
3. prepare the brine facilities and associated work areas into a condition suitable for receiving fish/shellfish
4. obtain salt and water of required quality according to specification
5. measure and mix required quantities of salt and water according to specification
6. obtain fish/shellfish of specified quality
7. take action in response to operating problems
8. maintain communications
Brine fish/shellfish
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. load fish/shellfish into brine according to operating instructions
11. maintain fish/shellfish in brine for specified time period
12. monitor and maintain brine quality throughout brining period
13. remove fish/shellfish from brine and allow to dry according to specification
14. handle fish/shellfish in a manner which maintains quality and condition
15. make sure brined fish/shellfish are transferred to the next production stage
16. maintain condition of work area throughout process
17. take action in response to operating problems
18. maintain communication
Finish the brining process
19. finish brining according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
20. dispose of waste material according to organisational procedures
21. make brining facilities and work area ready for future use, on completion of the process
22. maintain communication
23. complete all records
Knowledge and understanding
You need to know and understand
1. how to obtain and apply the brining specification
2. how to obtain fish/shellfish of satisfactory quality for brining
3. what facilities and equipment are needed to brine fish/shellfish
4. the importance of monitoring the quality and temperature of fish/shellfish during brining
5. how to obtain salt, water or other ingredients of satisfactory quality for brine production
6. how to prepare brine of the concentration stated in the brining specification
7. how to monitor the key characteristics of the brine during brining
8. how to ensure brining times are kept within specified limits
9. how to maintain brining conditions during the brining operation
10. what the appropriate post brining storage conditions are before fish/shellfish is forwarded to the next stage in production
11. how to identify brined seafood that is of unsatisfactory quality
12. how brined products should be handled, moved and stored during production
13. what action to take when the process specification is not met
14. how to dispose of waste and why it is important to do so
15. how to prepare the facilities, tools and equipment for future use, upon completion of the brining process
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
18. 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
19. how variations in typical process specifications can impact on brining operations
20. how to assess that raw material is suitable for brining or salting
21. how to prepare the facilities, tools and equipment for brining or salting
22. how raw material quality and temperature can impact on the process and how this may be monitored
23. how to assess the suitability of salt, water and other ingredients for use in brining or salting
24. how to prepare brines of different strengths and make suitable adjustments to achieve the required concentrations
25. how to measure brine strength and temperature using a variety of different methods
26. how to establish what are appropriate brining or curing times
27. how the key characteristics of brine will change during brining and what impact this will have on the finished product including concentration, temperature, purity
28. why fish/shellfish is allowed to rest after brining or salting
29. how to assess the quality of brined or cured fish/shellfish
30. the impact of handling and storage on the condition and quality of brined or cured fish/shellfish
31. how to change the conditions during brining to solve common quality problems and their likely causes
32. the methods used to hold material in brine
33. the methods used to apply and hold dry cures
34. how flesh oil content and thickness/size impacts on brining or curing times
35. the process of osmosis and its impact on flesh during the brining/curing process
36. how to assess salt levels in processed fish/shellfish and the role this plays in ensuring food safety
37. the impact on yield of brining and curing
Keywords: Fish; Process; Preparation; Brine; Brining; Hanging; Salting; Food; Safety