IMPFP123 – Control the fish or shellfish marinating process
Overview
This standard is about the marinating of fish or shellfish as part of a processing operation. It details the skills and knowledge required to set-up and maintain the marinating process. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to and marinate fish or shellfish and complete the marinating process.
This standard is for you if you work in fish or shellfish processing and are involved in the production of marinated fish or shellfish.
Performance criteria
You must be able to:
Prepare to marinate fish/shellfish
1. prepare to marinate fish/shellfish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain and interpret marinating specification
3. prepare the marinating facilities and associated work areas into a condition suitable for receiving fish/shellfish
4. obtain raw materials of required quality, according to specification
5. mix raw materials to form marinade according to specification
6. obtain fish/shellfish of specified quality
7. take action in response to operating problems
8. maintain communications
Marinate fish/shellfish
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. establish fish/shellfish in marinade according to operating instructions
11. maintain fish/shellfish in marinade for given period according to specification
12. handle fish/shellfish in a manner which maintains quality and condition
13. make sure marinated fish/shellfish are transferred to the next production stage
14. take action in response to operating problems
15. maintain condition of work area throughout process
16. maintain communication
Finish the marinating process
17. finish marinating 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 marinating facilities and work area 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 facilities required to marinate fish/shellfish
3. how to prepare marinades
4. how to assess the quality of materials used in marinade production
5. how to check the quality of marinades
6. how fish/shellfish quality can impact on the marinating process
7. how to prepare the facilities used for marinating
8. the methods used to hold fish/shellfish in the marinade
9. the effects that marinades have on fish/shellfish flesh
10. the impact of flesh oil content and fillet size on the marinating process
11. how to assess the quality of marinated fish/shellfish
12. how marinated fish/shellfish should be handled to maintain condition and quality
13. common quality problems and their likely causes
14. labelling and traceability relevant to the marinating of fish/shellfish
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 responsibility 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
IMPFP123 – Control the fish or shellfish marinating process
Overview
This standard is about the marinating of fish or shellfish as part of a processing operation. It details the skills and knowledge required to set-up and maintain the marinating process. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to and marinate fish or shellfish and complete the marinating process.
This standard is for you if you work in fish or shellfish processing and are involved in the production of marinated fish or shellfish.
Performance criteria
You must be able to:
Prepare to marinate fish/shellfish
1. prepare to marinate fish/shellfish according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. obtain and interpret marinating specification
3. prepare the marinating facilities and associated work areas into a condition suitable for receiving fish/shellfish
4. obtain raw materials of required quality, according to specification
5. mix raw materials to form marinade according to specification
6. obtain fish/shellfish of specified quality
7. take action in response to operating problems
8. maintain communications
Marinate fish/shellfish
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. establish fish/shellfish in marinade according to operating instructions
11. maintain fish/shellfish in marinade for given period according to specification
12. handle fish/shellfish in a manner which maintains quality and condition
13. make sure marinated fish/shellfish are transferred to the next production stage
14. take action in response to operating problems
15. maintain condition of work area throughout process
16. maintain communication
Finish the marinating process
17. finish marinating 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 marinating facilities and work area 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 facilities required to marinate fish/shellfish
3. how to prepare marinades
4. how to assess the quality of materials used in marinade production
5. how to check the quality of marinades
6. how fish/shellfish quality can impact on the marinating process
7. how to prepare the facilities used for marinating
8. the methods used to hold fish/shellfish in the marinade
9. the effects that marinades have on fish/shellfish flesh
10. the impact of flesh oil content and fillet size on the marinating process
11. how to assess the quality of marinated fish/shellfish
12. how marinated fish/shellfish should be handled to maintain condition and quality
13. common quality problems and their likely causes
14. labelling and traceability relevant to the marinating of fish/shellfish
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 responsibility 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
Keywords: Fish; Marinating; Materials; Mix; Health; Safety; Hygiene