This standard is about extracting shellfish meat by hand. It details the skills and knowledge required to set-up and extract cooked shellfish meat using hand tools and equipment. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to extract shellfish meat by hand. You must also be able to extract shellfish meat by hand. You must also be able to complete the extraction of shellfish meat.
This standard is for you if you work in fish or shellfish processing and are involved in the extraction of shellfish meat by hand.
Performance criteria
You must be able to:
Prepare to extract shellfish meat by hand
1. prepare to extract shellfish meat by hand according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm meat extraction specification
3. obtain tools and equipment required to support extraction operations
4. prepare work station to ensure conditions are suitable for extraction
5. confirm condition of tools and equipment is suitable for achieving required production specification
6. obtain shellfish to meet required specification
7. take action in response to operating problems
8. maintain communication
Extract shellfish meat by hand
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. extract meat from shell
11. remove and discard inedible shellfish organs
12. check yields and quality requirements against specification
13. check extracted meat for unwanted shell content
14. maintain specified rate of production
15. handle and store shellfish meat in a manner which maintains quality and condition
16. maintain condition of work area throughout process
17. maintain hygienic condition of tools and equipment
18. make sure the product is transferred to the next stage in the manufacturing operation
19. take action in response to operating problems
20. maintain communication
Finish shellfish meat extraction
21. finish shellfish meat extraction according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
22. deal with materials that can be re-cycled or re-worked
23. dispose of waste material according to organisational procedures
24. make equipment and work station ready for future use after the completion of the process
25. maintain communication
26. 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. how to obtain and interpret the relevant process and quality specifications
3. the tools and equipment required to support hand extraction of shellfish meat
4. how to prepare and maintain work stations in a condition suitable for shellfish meat extraction
5. how to maintain tools and equipment in a condition suitable extracting shellfish meat
6. how to identify commonly used shellfish species
7. the anatomy of shellfish species including those parts of the shellfish that must be discarded
8. how to extract shellfish meat to maximise yield
9. batch control and traceability procedures
10. how to and why it is important to remove all shell parts from meat
11. how to check for pieces of shell in extracted shellfish meat
12. how to assess the quality of cooked shellfish meat
13. how to deal with shellfish which is not fit for use
14. common quality problems associated with cooked shellfish meat extraction and their causes
15. what action to take when the process specification is not met
16. the parts of the shellfish that can be re-worked and re-cycled
17. how to dispose of waste and why it is important to do so
18. the limits of your own authority and competence and why it is important to work within those limits
19. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
IMPFP129 – Extract shellfish meat by hand
Overview
This standard is about extracting shellfish meat by hand. It details the skills and knowledge required to set-up and extract cooked shellfish meat using hand tools and equipment. It is also about working to organisational product specifications and production schedules.
You must be able to prepare to extract shellfish meat by hand. You must also be able to extract shellfish meat by hand. You must also be able to complete the extraction of shellfish meat.
This standard is for you if you work in fish or shellfish processing and are involved in the extraction of shellfish meat by hand.
Performance criteria
You must be able to:
Prepare to extract shellfish meat by hand
1. prepare to extract shellfish meat by hand according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. confirm meat extraction specification
3. obtain tools and equipment required to support extraction operations
4. prepare work station to ensure conditions are suitable for extraction
5. confirm condition of tools and equipment is suitable for achieving required production specification
6. obtain shellfish to meet required specification
7. take action in response to operating problems
8. maintain communication
Extract shellfish meat by hand
9. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. extract meat from shell
11. remove and discard inedible shellfish organs
12. check yields and quality requirements against specification
13. check extracted meat for unwanted shell content
14. maintain specified rate of production
15. handle and store shellfish meat in a manner which maintains quality and condition
16. maintain condition of work area throughout process
17. maintain hygienic condition of tools and equipment
18. make sure the product is transferred to the next stage in the manufacturing operation
19. take action in response to operating problems
20. maintain communication
Finish shellfish meat extraction
21. finish shellfish meat extraction according to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
22. deal with materials that can be re-cycled or re-worked
23. dispose of waste material according to organisational procedures
24. make equipment and work station ready for future use after the completion of the process
25. maintain communication
26. 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. how to obtain and interpret the relevant process and quality specifications
3. the tools and equipment required to support hand extraction of shellfish meat
4. how to prepare and maintain work stations in a condition suitable for shellfish meat extraction
5. how to maintain tools and equipment in a condition suitable extracting shellfish meat
6. how to identify commonly used shellfish species
7. the anatomy of shellfish species including those parts of the shellfish that must be discarded
8. how to extract shellfish meat to maximise yield
9. batch control and traceability procedures
10. how to and why it is important to remove all shell parts from meat
11. how to check for pieces of shell in extracted shellfish meat
12. how to assess the quality of cooked shellfish meat
13. how to deal with shellfish which is not fit for use
14. common quality problems associated with cooked shellfish meat extraction and their causes
15. what action to take when the process specification is not met
16. the parts of the shellfish that can be re-worked and re-cycled
17. how to dispose of waste and why it is important to do so
18. the limits of your own authority and competence and why it is important to work within those limits
19. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so
Keywords: Crab; Store; Health; Safety; Hygiene; Meat; Organs; Shell