IMPFP121 – Control the fish or shellfish smoking process
Overview
This standard is about the smoking of fish or shellfish as part of a processing operation. It details the skills and knowledge required to set-up and maintain the smoking process. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to and smoke fish or shellfish. You must also be able to complete the smoking process.
This standard is for you if you work in fish or shellfish processing and are involved in the smoking of fish or shellfish.
Performance criteria
You must be able to:
Prepare to smoke fish/shellfish
1. prepare to smoke fish/shellfish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain and interpret smoking specification
3. prepare the smoking kiln and associated work area into a condition suitable for receiving fish
4. obtain sawdust and wood chippings and prepare method of smoke generation
5. obtain brined/salted fish/shellfish of specified quality
6. take action in response to operating problems
7. maintain communication
Smoke fish/shellfish
8. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions when smoking fish/shellfish
9. load kiln according to operating instructions
10. establish smoke generation according to kiln operating instructions
11. establish required smoke and temperature conditions within the kiln to achieve required smoking specification
12. monitor and maintain smoking process for smoking period, according to operating instructions
13. remove fish/shellfish from kiln following conclusion of smoking process and transfer to the next production stage
14. handle fish/shellfish in a manner which maintains quality and condition
15. maintain condition of work area throughout process
16. take action in response to operating problems
17. maintain communication
Finish the smoking process
18. finish smoking according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
19. dispose of waste material according to organisational procedures
20. make smoking equipment, smoking kiln and work area ready for future use, after the completion of the process
21. maintain communication
22. complete all records
Knowledge and understanding
You need to know and understand
1. how to obtain and apply the smoking specification
2. how variations in typical smoking specifications can impact on the process requirements of hot and cold smoking
3. what facilities, tools and equipment are required to smoke fish/shellfish
4. the different types of wood used in smoking and the different methods of generating smoke
5. how to assess that fish/shellfish is suitable and ready for smoking
6. how to prepare the facilities, tools and equipment required to smoke fish/shellfish
7. how to obtain sawdust and wood chippings and prepare the smoke generator
8. how to obtain brined or salted raw material that is ready for smoking
9. the importance of monitoring process conditions during smoking
10. how to monitor the smoking process and the impact variations in parameters will have on the process including temperature, humidity, flow rates
11. the operating characteristics of the smoking kiln used to smoke fish/shellfish
12. how smoking kilns operate including how they should be prepared and controlled
13. how to load fish/shellfish into the kiln for smoking
14. how smoked fish/shellfish should be handled, moved and stored during production
15. the methods used to hold fish/shellfish in smoking kiln
16. how to control the smoking process to ensure required quality and yield
17. the impact of handling and storage on the condition and quality of smoked product
18. how the smoking process can impact on yield and product quality
19. smoking as a method for processing fish/shellfish
20. the operational requirements of the smoking process and how they are to be met
21. what the expected appearance and other characteristics of the smoked product are
22. what action to take when the process specification is not met
23. how to dispose of waste and why it is important to do so
24. how to prepare the facilities, tools and equipment for future use, upon completion of the smoking process
25. how the smoked product appearance and flavour will vary depending on smoking times and fuel types
26. how to manage the smoking process to solve common quality problems and their likely causes
27. how different preparation and smoking techniques produce different smoked fish/shellfish products
28. the role of brining and salting in preparation for smoking
29. wood quality and how it can impact on the smoking process
30. how fish/shellfish flesh oil content, temperature, air flow, humidity and smoking times impact the characteristics of smoked products
31. what methods are appropriate for end product testing and what should be tested for
32. what are accepted good manufacturing practices in fish/shellfish smoking
33. what recording, reporting and communication is needed and how to carry this out and the reasons why it is important to do so
34. the limits of your own authority and competence and why it is important to work within those limits
35. what the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are and what may happen they are not followed
IMPFP121 – Control the fish or shellfish smoking process
Overview
This standard is about the smoking of fish or shellfish as part of a processing operation. It details the skills and knowledge required to set-up and maintain the smoking process. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to and smoke fish or shellfish. You must also be able to complete the smoking process.
This standard is for you if you work in fish or shellfish processing and are involved in the smoking of fish or shellfish.
Performance criteria
You must be able to:
Prepare to smoke fish/shellfish
1. prepare to smoke fish/shellfish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain and interpret smoking specification
3. prepare the smoking kiln and associated work area into a condition suitable for receiving fish
4. obtain sawdust and wood chippings and prepare method of smoke generation
5. obtain brined/salted fish/shellfish of specified quality
6. take action in response to operating problems
7. maintain communication
Smoke fish/shellfish
8. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions when smoking fish/shellfish
9. load kiln according to operating instructions
10. establish smoke generation according to kiln operating instructions
11. establish required smoke and temperature conditions within the kiln to achieve required smoking specification
12. monitor and maintain smoking process for smoking period, according to operating instructions
13. remove fish/shellfish from kiln following conclusion of smoking process and transfer to the next production stage
14. handle fish/shellfish in a manner which maintains quality and condition
15. maintain condition of work area throughout process
16. take action in response to operating problems
17. maintain communication
Finish the smoking process
18. finish smoking according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
19. dispose of waste material according to organisational procedures
20. make smoking equipment, smoking kiln and work area ready for future use, after the completion of the process
21. maintain communication
22. complete all records
Knowledge and understanding
You need to know and understand
1. how to obtain and apply the smoking specification
2. how variations in typical smoking specifications can impact on the process requirements of hot and cold smoking
3. what facilities, tools and equipment are required to smoke fish/shellfish
4. the different types of wood used in smoking and the different methods of generating smoke
5. how to assess that fish/shellfish is suitable and ready for smoking
6. how to prepare the facilities, tools and equipment required to smoke fish/shellfish
7. how to obtain sawdust and wood chippings and prepare the smoke generator
8. how to obtain brined or salted raw material that is ready for smoking
9. the importance of monitoring process conditions during smoking
10. how to monitor the smoking process and the impact variations in parameters will have on the process including temperature, humidity, flow rates
11. the operating characteristics of the smoking kiln used to smoke fish/shellfish
12. how smoking kilns operate including how they should be prepared and controlled
13. how to load fish/shellfish into the kiln for smoking
14. how smoked fish/shellfish should be handled, moved and stored during production
15. the methods used to hold fish/shellfish in smoking kiln
16. how to control the smoking process to ensure required quality and yield
17. the impact of handling and storage on the condition and quality of smoked product
18. how the smoking process can impact on yield and product quality
19. smoking as a method for processing fish/shellfish
20. the operational requirements of the smoking process and how they are to be met
21. what the expected appearance and other characteristics of the smoked product are
22. what action to take when the process specification is not met
23. how to dispose of waste and why it is important to do so
24. how to prepare the facilities, tools and equipment for future use, upon completion of the smoking process
25. how the smoked product appearance and flavour will vary depending on smoking times and fuel types
26. how to manage the smoking process to solve common quality problems and their likely causes
27. how different preparation and smoking techniques produce different smoked fish/shellfish products
28. the role of brining and salting in preparation for smoking
29. wood quality and how it can impact on the smoking process
30. how fish/shellfish flesh oil content, temperature, air flow, humidity and smoking times impact the characteristics of smoked products
31. what methods are appropriate for end product testing and what should be tested for
32. what are accepted good manufacturing practices in fish/shellfish smoking
33. what recording, reporting and communication is needed and how to carry this out and the reasons why it is important to do so
34. the limits of your own authority and competence and why it is important to work within those limits
35. what the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions are and what may happen they are not followed
Keywords: Fish; Smoking; Health; Safety; Food; Hygiene; Brined; Salted.