This standard is about the dry curing of fish as part of a fish processing operation. It details the skills and knowledge required to set-up and maintain the curing process. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to dry fish. You must also be able to dry cure fish. You must also be able to complete the fish curing process.
This standard is for you if you work in fish processing and dry cure fish.
Performance criteria
You must be able to:
Prepare to dry cure fish
1. prepare to dry cure fish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain and interpret curing specifications
3. prepare the curing facilities and associated work areas into a condition suitable for receiving fish
4. obtain and prepare cure of required quality according to specification
5. obtain fish of specified quality
6. take action in response to operating problems
7. maintain communication
Dry cure fish
8. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
9. lay out and apply cure to fish according to specification
10. maintain fish in cure for given time period according to specification
11. remove fish from cure according to specification
12. handle fish in a manner which maintains quality and condition
13. make sure cured fish are transferred to the next production stage
14. maintain condition of work area throughout process
15. take action in response to operating problems
16. maintain communication
Finish the curing process
17. finish curing according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
18. dispose of waste material according to organisational procedures
19. make curing facilities and work areas ready for future use, after the completion of the 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 dry curing process including different methods that are used to process fish
3. the facilities required to dry cure fish
4. how to prepare curing facilities for operation
5. curing materials including their preparation and application
6. how fish quality and temperature can impact on the curing process
7. how to assess the quality of cures
8. the effects of the cure on fish flesh during the curing process
9. how cure quality can impact on the quality of the product
10. how flesh oil content and fillet size impacts on curing times
11. how and why it is important to monitor the curing process
12. how to assess the quality of cured fish
13. how dry curing can impact on product yields
14. how and why excess cure should be removed before fish is forwarded to the next stage in production
15. the uses of cured fish in further process operations
16. how cured fish should be handled to maintain condition and quality
17. labelling and traceability relevant to the curing of fish
18. what action to take when the process specification is not met
19. how to dispose of waste in accordance with company procedures 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; Dry; Curing; Health; Safety; Environmental; Hygiene; Production
IMPFP119 – Control the dry curing of fish
Overview
This standard is about the dry curing of fish as part of a fish processing operation. It details the skills and knowledge required to set-up and maintain the curing process. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to dry fish. You must also be able to dry cure fish. You must also be able to complete the fish curing process.
This standard is for you if you work in fish processing and dry cure fish.
Performance criteria
You must be able to:
Prepare to dry cure fish
1. prepare to dry cure fish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain and interpret curing specifications
3. prepare the curing facilities and associated work areas into a condition suitable for receiving fish
4. obtain and prepare cure of required quality according to specification
5. obtain fish of specified quality
6. take action in response to operating problems
7. maintain communication
Dry cure fish
8. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
9. lay out and apply cure to fish according to specification
10. maintain fish in cure for given time period according to specification
11. remove fish from cure according to specification
12. handle fish in a manner which maintains quality and condition
13. make sure cured fish are transferred to the next production stage
14. maintain condition of work area throughout process
15. take action in response to operating problems
16. maintain communication
Finish the curing process
17. finish curing according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
18. dispose of waste material according to organisational procedures
19. make curing facilities and work areas ready for future use, after the completion of the 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 dry curing process including different methods that are used to process fish
3. the facilities required to dry cure fish
4. how to prepare curing facilities for operation
5. curing materials including their preparation and application
6. how fish quality and temperature can impact on the curing process
7. how to assess the quality of cures
8. the effects of the cure on fish flesh during the curing process
9. how cure quality can impact on the quality of the product
10. how flesh oil content and fillet size impacts on curing times
11. how and why it is important to monitor the curing process
12. how to assess the quality of cured fish
13. how dry curing can impact on product yields
14. how and why excess cure should be removed before fish is forwarded to the next stage in production
15. the uses of cured fish in further process operations
16. how cured fish should be handled to maintain condition and quality
17. labelling and traceability relevant to the curing of fish
18. what action to take when the process specification is not met
19. how to dispose of waste in accordance with company procedures 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; Dry; Curing; Health; Safety; Environmental; Hygiene; Production